Appointments & Promotions

New Castle Hotels & Resorts Appoints Julian Buffam as Director of Business Development

SHELTON, CT. March 7, 2017 — Gerry Chase, president and COO of New Castle Hotels & Resorts, a leading third-party management company and hotel developer, today announced that Julian Buffam has joined the company’s acquisitions and development team as director of business development.

Buffam most recently was an investment analyst with HEI Hotels and Resorts, charged with underwriting new opportunities, providing supporting analyses for existing investments, and producing and delivering third-party management presentations. Previously, Buffam was a project manager with HVS where he conducted appraisals and feasibility studies across the eastern seaboard of the United States and developed an expertise in adaptive reuse projects, publishing two articles on the subject in the Real Estate Financial Journal.

"Julian has a passion for the development side of the hospitality industry and already has demonstrated strong insights in the sectors where New Castle is a player, specifically upper- upscale, urban hotels, historic hotels and resorts, and premium select service hotels,” said Chase. “Our development team has a very active and diverse pipeline and Julian’s expertise will enable us to bring more deals to fruition.”

Buffam earned a BA in economics and environmental studies from Connecticut College as well as multiple certificates from the Appraisal Institute.

About New Castle Hotels & Resorts

New Castle Hotels & Resorts is an award-winning independent third-party hotel manager, owner and developer with 23 hotels and resorts and nearly 3,500 rooms under contract or in development. New Castle’s growing portfolio of hotels spans eight states and two Canadian provinces and includes several of Canada’s historic landmark resorts. The privately-held company was established by CEO, David Buffam in 1980 and consistently ranks among the top hotel management and development companies in North America, serving the United States and Canada. New Castle is a preferred operator for diverse brands within the Marriott, Hilton and Starwood families. For additional information, please go to www.newcastlehotels.com.

Contact:
Lauralee Dobbins
Lauralee@WriteTouchPR.com
856-979-8929

Coming Up In The August Online Hotel Business Review




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Feature Focus
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.