Business & Finance

Disney Area Hotel to be Sold at Auction by Tranzon Driggers

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Kissimmee, FL. March 15, 2017 - Tranzon Driggers announces their upcoming bankruptcy auction of a Disney Area Hotel in Osceola County, FL (Case # 8:16-bk-07190-MGW Tampa Div). Due to its prime location in an intensive tourist district, the property is rare to the market resting on 1.9± acres just four miles from Disney, seven miles from SeaWorld and twenty miles to Orlando International Airport. The hotel features 89 total rooms – 12 suites, 64 doubles and 13 kings.

The live auction is scheduled for Wednesday, March 29th at 3:30 pm and will be conducted at US Bankruptcy Court, 801 N Florida Ave., Tampa, FL 33602.

For details about the auction, visit www.tranzon.com/DG956 or call (877) 374-4437.

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Tranzon Driggers is a member company of Tranzon, LLC. Tranzon is one of the largest real estate auction companies in the country, with 30 offices coast-to-coast. Tranzon’s accomplished auction professionals are widely recognized as leaders in the auction industry. All Tranzon companies are independently owned and operated.

Contact:
Walter Driggers III, CAI, AARE
(877) 374-4437
wdriggers@tranzon.com

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.