Acquisitions & Hotel Openings

Waramaug LS Hotels Acquires SpringHill Suites by Marriott Newark Airport

BOCA RATON, FL. July 6, 207 – Waramaug LS Hotels LLC, in joint venture with a China-based investor, has acquired the SpringHill Suites by Marriott Newark Liberty International Airport hotel in Newark, New Jersey.

Located adjacent to Newark Liberty International Airport, the property is a 200-room, six-story, all-suite hotel that opened in 2004. The hotel’s amenities include complimentary breakfast, a 24-hour Market, airport shuttle service, an indoor swimming pool, a fitness center, a business center and three event rooms tailored for business and social functions. The suites feature separated living areas, wet bars with refrigerators and microwaves and work stations with complimentary high-speed wireless Internet.

“The SpringHill Suites by Marriott Newark Airport provides a convenient, quality home-away-from-home hotel experience for business and leisure travelers,” said Paul Nussbaum, CEO and chairman of Waramaug LS Hotels. “We are pleased to add this strategic, New York metropolitan-area hotel to our portfolio.”

In addition to its airport proximity, the hotel is situated near prime shopping and recreational destinations, such as The Mills at Jersey Gardens and the Prudential Center, and within a 30-minute drive of New York City.

Interstate Hotels & Resorts, located in Arlington, Virginia, has been retained to manage the hotel.

About Waramaug LS Hotels LLC

Waramaug LS Hotels LLC is the select-service affiliate of Waramaug Hospitality, a privately held hotel investment firm that focuses on acquiring legacy-branded hospitality assets throughout the United States. Waramaug Hospitality’s portfolio comprises 41 hotels with a total of 6,155 rooms. For more information, contact Paul Stern at info@waramaughospitality.com.

Contact:
Stacy Silver
ssilver@silverhospitalitygroup.com
954.306.0747

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.