Expansions & Renovations

The Hotel at Auburn U. Named 'Best All Around Hotel 2010' by WTVM-TV Viewers

AUBURN, AL - (April 6, 2010) – Viewers of WTVM-TV, the ABC affiliate broadcast from Columbus, GA, have named The Hotel at Auburn University the “Best All Around Hotel” for 2010 via an online poll. The contest was featured on the station’s Web site and targeted viewers in the 17 counties in which it broadcasts, spanning from Newnan and Columbus, GA to Auburn and Montgomery, AL. The Hotel at Auburn University garnered the top spot with 4,000 votes.

“The Hotel at Auburn University is honored to have been chosen for this award, and I would like to thank everyone who voted for us,” said Managing Director Hans Van Der Reijden. “We have worked very hard to distinguish ourselves, and each day we strive to provide our guests with the highest quality service and experience.”

Centrally located near the shops and restaurants of downtown Auburn, AL, The Hotel at Auburn University is just a short walk from the excitement of Auburn University and a diverse array of cultural and entertainment attractions. Whether in town for the big game, a special party, or a productive business meeting, the hotel’s 236 newly renovated guestrooms and suites feature state-of-the-art plasma screen televisions, cordless phones, wireless Internet, microwaves and refrigerators, and extremely spacious wooden desks.

For a true taste of Italy, visit Ariccia Trattoria & Bar, located inside the hotel. An open kitchen and outdoor terrace seating add character to this restaurant which serves breakfast, lunch, dinner, cocktails, Sunday Brunch, and offers take-out service. Ariccia features an espresso bar, unique wine list, and has a private dining room for special events.

Located next to Ariccia Trattoria & Bar, Piccolo is Auburn's newest gathering place for specialty cocktails and a large variety of appetizers and desserts. The menu features a variety of small plates perfect for sharing, refreshing cocktails, and piccolo bottles of champagne. Live jazz performances will take place on Thursday, Friday and Saturday nights. The property is managed by the Atlanta-based West Paces Hotel Group. For additional information or reservations, please call (800) 228-2876 or visit www.auhcc.com.

Coming Up In The August Online Hotel Business Review


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Feature Focus
Food & Beverage: Going Casual
According to industry tracker PKF Hospitality Research, food and beverage sales represent the second- largest source of revenue for full-service hotels behind rooms. Given its financial importance, hotel operators are constantly adapting and evolving their F&B operations in order to remain current with industry trends and to meet (and exceed) guest expectations. Recent food developments which continue to proliferate include the farm-to-table movement; customized menus for those who are vegan, vegetarian, paleo or gluten-free; the appearance of smaller dishes on tasting menus; and creatively- prepared comfort foods served in more casual settings. In fact, there is a growing emphasis in the entire industry on more casual food operations. Customers are eschewing the typical breakfast-lunch- dinner/appetizer-entrée-dessert model in favor of "fast-casual" menus and service (think Panera, Chipotle or Cosi as examples). Even better if these menus are also available throughout the property, especially in social-gathering areas like the lobby, pool or bar. Some hotels are also experimenting with "pop-up" restaurants - a temporary dining option with edgy menus and design served in unexpected locations (like rooftops or lobbies) - as a way to keep things energetic and fresh. Another trend which applies to both food and wine is the option to purchase food and beverages in multiple sizes. Some operations are giving their customers the opportunity to choose - a three ounce pour of wine or a nine-ounce pour; a six-ounce filet or a twelve-ounce - the customers decide their portion size and pay accordingly. The August issue of the Hotel Business Review will document all these 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.