Expansions & Renovations

127-Room Best Western Plus-Cincinnati Riverfront Downtown Area Completes Multi-Million Dollar Renovation

COVINGTON, KY. July 10, 2017 - The 127-room Best Western Plus-Cincinnati Riverfront Downtown Area, after completing a multi-million dollar renovation, hosted a ribbon cutting ceremony June 29th. The total remodel of both the interior and exterior of the building includes the addition of 20 spacious two-room suites.

The new design features touches of cool blues and orange accents in the expanded lobby and sleek greys, silver and gold in the guest rooms. The full scope of the interior renovation includes new carpet, all new appliances, bedding, floor tile, curtains, paint, wall vinyl, artwork and all new soft seating furniture.

The new deluxe king and double queen suites feature separate living and sleeping areas that is ideal for families. Rooms also include amenities that provide guests the ability to work or study while on the road including a well-lit work desk, ergonomic chair and complimentary Wi-Fi. The property also features 552 square feet of meeting space, a fitness center and indoor pool.

The property has also revamped its food and beverage program and now offers a full hot breakfast selection with freshly cooked eggs, with local offerings including locally sourced coffees, pastries and goetta. In addition, the hotel hosts a nightly Take Two evening reception with complimentary local craft beers and snacks for guests.

"This remodel brings a new vibrant and boutique style to our property, both in the public spaces and guest rooms," General Manager Beth Wuestefeld said. "It demonstrates our commitment to exceed our guests' expectations with high quality accommodations that have a touch of local flair including goetta, locally roasted coffee and breads from local bakeries."

The hotel, which has been managed by Commonwealth Hotels since opening in 1997, was previously branded as the Hampton Inn-Cincinnati Riverfront. Located at 200 Crescent Ave in Covington, Kentucky, Best Western Plus-Cincinnati Riverfront Downtown Area is conveniently located a mile from downtown Cincinnati, with easy access to Paul Brown Stadium, Great American Ballpark, Cincinnati Zoo and Cincinnati area hospitals. The hotel is also a short drive to Newport on the Levee, Northern Kentucky Convention Center, ARK Encounter, Creation Museum and Cincinnati/Northern Kentucky International Airport. To make reservations or for more information please visit thecincinnatiriverfront.com or call the hotel directly at 859.587.7800.

About Commonwealth Hotels, LLC

Commonwealth Hotels, LLC was founded in 1986 and is a proven partner in providing hotel management services with superior financial results. The company has extensive experience managing premium branded full service and select service hotels. Commonwealth Hotels currently manages 43 properties with nearly 5,300 rooms.

Contact:
Jennifer Schneider
jschneider@commonwealthhotels.com
859.261.5522

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.