Business & Finance

Crescent Hotels & Resorts to Manage the Crowne Plaza JFK Airport Hotel

NEW YORK, NY. April 26, 2017 – Crescent Hotels & Resorts has been selected to manage the Crowne Plaza JFK Airport Hotel. Crescent, based in Fairfax, Virginia is a nationally recognized elite operator of hotels and resorts throughout the United States and Canada.

The 330 room Crowne Plaza hotel is the closest hotel to John F. Kennedy International Airport – the number one airport for New York City, and one of the top five airports in the nation. The hotel offers a free JFK Airport shuttle, and convenient access to attractions such as Resorts World Casino, Belmont Park, Aqueduct Racetrack, Green Acres Shopping Mall, Jamaica Bay Wildlife Refuge, and all New York City attractions.

“The Crowne Plaza JFK aligns well with our expertise in operating hotels at gateway airports throughout the U.S.,” said Michael George, President and Chief Executive Officer of Crescent Hotels & Resorts. “Our unique approach as an elite hotel manager, combined with our extensive experience in the greater New York Metropolitan area and other major gateways, will help to maximize the potential of this great hotel.”

The Crowne Plaza JFK Airport Hotel offers standard rooms as well as suites, the onsite Idlewild Restaurant, a 24-hour business center, and a 24/7 fitness center with a Zen and yoga room. The hotel’s onsite Crowne Meeting Director also helps guests plan meetings and conferences with 5,000 square feet across nine flexible function space options.

For more information, or to book your next stay at the Crowne Plaza JFK Airport Hotel, visit www.cpjfkairport.com or call (718) 530-1160.

About Crescent Hotels & Resorts

Crescent Hotels & Resorts is an award winning, nationally recognized, top-3 operator of hotels and resorts. Crescent currently operates over 90 hotels, resorts & conference centers in the US and Canada. Crescent is one of the few elite management companies approved to operate upper-upscale and luxury hotels under the brand families of Marriott, Hilton, Hyatt and IHG. Crescent also operates a collection of legendary independent lifestyle hotels and resorts. Crescent’s clients are made up of hotel REITs, private equity firms and major developers. For more information, please visit www.chrco.com.

Contact:
crystal@stratcomllc.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.