Expansions & Renovations

First Hospitality Group Celebrates Grand Reopening of Doubletree by Hilton Pleasant Prairie Kenosha

ROSEMONT, IL. May 11, 2017 — Rosemont, Illinois-based First Hospitality Group, Inc. (FHG), a leading hotel management, acquisition and development company, announced it celebrated the grand reopening of its Doubletree By Hilton Pleasant Prairie Kenosha hotel—the only full-service hotel in the Kenosha area—on Thursday, May 4 with a ribbon cutting event after the completion of its $3.5 million renovation. FHG President & CEO Bob Habeeb made the announcement.

Renovations of the 6-story, 120-room hotel, which opened to the public on February 16, included upgrades to the guest rooms, meeting spaces and public spaces, including the lobby, market, business center, fitness center and pool area, with modern architecture within a warm atmosphere incorporated throughout. The property is owned by Varin Realty, LLC.

“The only full-service hotel in the Kenosha area, we’ve received a great response from the community and our guests since we opened to the public,” said Habeeb. “The convenient location of the DoubleTree by Hilton Pleasant Prairie Kenosha, coupled with its new upgrades is sure to make it the perfect place for our guests no matter if they’re in town for business or pleasure. We are pleased to reintroduce this property to the community.”

The grand opening event included tours of the guest rooms, meeting space, and all the public areas, and hors d'oeuvres and complimentary cocktails were served. A 60” Smart TV and other great prizes were given away throughout the event.

With an American on-site restaurant and bar—The Chancery Bar & Grill, the hotel also includes a convenient onsite 24-hour Made Market Pantry, 5,500 square feet of meeting and banquet space, a state-of-the-art sound system and A/V equipment, a fully-equipped 24-hour business center, an indoor swimming pool and a 24-hour fitness center.

Located at 11800 108th Street, the DoubleTree by Hilton Pleasant Prairie Kenosha is within walking distance to the over 90 high-end stores located at the Premium Outlet Mall. Conveniently located just off I-94, the hotel is within close proximity of Six Flags Great America, the Jelly Belly Factory, Mars Cheese Castle and a number of corporate headquarters, including Uline, Snap-On and Jockey, as well as the Lakeview Business Park.

For more information, visit www.pleasantprairiekenosha.doubletreebyhilton.com or call 262-857-3377.

First Hospitality Group, Inc. (FHG) was recognized as #1 in Travel in Forbes America’s Best Midsize Employers 2016. FHG received a #28 ranking out of the 250 best midsize employers in the country and #3 amongst all of America’s best travel companies. For more information about FHG, visit www.fhginc.com or follow them on Facebook at @FHGinc and Twitter at @FHGroup_Inc.

About First Hospitality Group

First Hospitality Group, Inc. (FHG) is a leading hotel management, acquisition and development company with more than 30 years of award-winning experience. FHG’s unique people-driven professional culture fosters a team of highly skilled and motivated hospitality experts who consistently deliver outstanding property level performance, as well as memorable and engaging guest experiences. Headquartered in Chicago, FHG’s portfolio features 19 brands and 46 properties throughout the Midwest. Recognized in Forbes America’s Best Midsize Employers 2016, FHG received a #28 ranking out of the 250 best midsize employers in the country, #1 in the travel category, and #3 amongst all of America’s best travel companies. For more information, visit, www.fhginc.com.

Morgan Mark

Coming Up In The August Online Hotel Business Review

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.