Business & Finance

Crescent Hotels & Resorts to Manage Courtyard by Marriott in Toronto/Mississauga

TORONTO, ON. May 17, 2017 – Crescent Hotels & Resorts has been selected to manage the Courtyard by Marriott Toronto Mississauga/West, which is Mississauga West 's newest business hotel. Crescent, based in Fairfax, Virginia, is a nationally recognized elite operator of hotels and resorts throughout the United States and Canada.

The newly opened six-story, 125-room Courtyard is located on popular Derry Road in Mississauga, with convenient access to Toronto Pearson International Airport, Hershey Centre, the CN Tower, Mississauga Convention Centre and the Rose Theatre.

“This is truly a beautiful hotel with some of the latest consumer trends and technologies. The guest experience that is created here fits perfectly with our team’s expertise,” said Michael George, Chief Executive Officer of Crescent Hotels & Resorts. “Our unique approach as an award-winning Marriott manager, combined with our extensive experience in several other destination cities across Canada, will maximize the potential of this new hotel.”

Crescent will manage the entire operations of the hotel. This includes the overnight guest experience, as well as the more than 5,000 square feet of meeting and event space that accommodates functions of up to 350 people, including a ballroom with floor to ceiling windows featuring stunning views of Fletchers Creek part of the Credit Valley Conservation. All areas of the hotel feature state of the art technology, including LED lighting, built-in audio and visual equipment, and the Refreshing Business lobby, which is an open and bright area with media pods, complimentary Wi-Fi and a variety of seating zones, ideal for everything from pop-up meetings to social gatherings.

Crescent will also manage the food and beverage services, including The Bistro – Eat. Drink. Connect®, offering casual, flexible seating; easy access to food and high quality, healthy menu options for breakfast; and light evening fare, including snacks, cocktails, wine and beer so guests can unwind. Additional amenities include a dedicated bridal suite, indoor swimming pool and whirlpool spa, fitness center, guest laundry, and indoor parking.

For more information, or to book your next stay at the Courtyard by Marriott Toronto Mississauga/West Hotel, visit www.marriott.com/hotels/travel/yyzmd-courtyard-toronto-mississauga-west or call (905) 670-1947.

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.

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.