Business & Finance

Sale of Holiday Inn Orlando-Disney Springs Area Handled by The Plasencia Group

TAMPA, FL. December 20, 2016 – The Plasencia Group is pleased to announce the sale of the Holiday Inn Orlando-Disney Springs Area, located in Lake Buena Vista, Florida. The firm represented an affiliate of a global real estate investment manager in the sale of the 323-room hotel.

“The hotel’s excellent condition, resort-style layout and prime location on Disney property stood out to our team and was very attractive to the broader hotel investment community,” commented Nick Plasencia, Vice President of The Plasencia Group.

Dennis Reed, Senior Vice President of The Plasencia Group’s Southeast region, added, “We anticipate that the hotel will continue to appeal to a diverse mix of domestic and international guests due not only to the expanded offerings at nearby Disney Springs, but also to the plethora of new attractions constantly opening at the region’s renowned theme parks.” Vice President Chris Plasencia also advised the client in this disposition.

The Holiday Inn is ideally located directly on Walt Disney World property and is only a short walk from Disney Springs, the recently renovated and expanded retail, dining and entertainment district formerly known as Downtown Disney. The hotel offers unique amenities to its guests, including complimentary shuttles to Disney parks and an on-site, licensed Disney gift store. The Plasencia Group has completed engagements for more than 75 resort and hotel owners in Florida, and nearly 50 IHG-branded hotels nationally.

About The Plasencia Group

The Plasencia Group is a full-service hotel investment and consulting firm offering Transaction Services, Capital Markets, and Consulting & Advisory Services throughout North America. For more information, please visit www.TPGhotels.com.

Contact:
Jodie Orozco
Vice President of Marketing & Partnerships
jorozco@tpghotels.com
(813) 932-1234

Coming Up In The August Online Hotel Business Review




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Food & Beverage: Multiplicity and Diversity are Key
The challenge for hotel food and beverage operations is to serve the personal tastes and needs of an increasingly diverse population and, at the same time, to keep up with ever-evolving industry trends. In order to accomplish this, restaurateurs and hoteliers have to flex their creative muscles and pull out all the stops to satisfy their various audiences. One way to achieve this is to utilize existing food spaces in multiple ways at different times of the day. Lunch can be casual and fast, while dinnertime can be more formal and slower paced. The same restaurant can offer counter service by day but provide table service by night, with a completely different menu and atmosphere. Changes in music, lighting, uniforms and tabletop design contribute to its transformation. This multi- purpose approach seeks to meet the dining needs of guests as they change throughout the day. Today’s restaurants also have to go to great lengths to fulfill all the diverse dietary preferences of their guests. The popularity of plant-based, paleo, vegan, and gluten and allergen-free diets means that traditional menus must evolve from protein-heavy, carb-loaded offerings to those featuring more vegetables and legumes. Chefs are doing creative things with vegetables, such as experimenting with global cuisines or incorporating new vegetable hybrids into their dishes. Another trend is an emphasis on bold and creative flavors. From chili oil to sriracha to spicy maple syrup, entrees, desserts and beverages are all being enhanced with spice and heat. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.