Acquisitions & Hotel Openings

First Canadian Management Corp. Acquires Charlottetown Inn & Conference Centre

CHARLOTTETOWN, CA. July 17, 2017 - First Canadian Management Corp. ("FCMC"), through its affiliated companies, announced today that it has completed the acquisition of Charlottetown Inn & Conference Centre (the "Hotel"), a 143 unit hotel offering interior pool, fitness facility and over 8,000 square feet of meeting space. The Hotel is a well-known landmark in the Charlottetown hospitality landscape and is situated in a historic area of downtown Charlottetown.

"We are very pleased to add Charlottetown Inn & Conference Centre to the FCMC family of hotels, located in the historic city of Charlottetown and beautiful province of PEI" said FCMC President & CEO, Fayaz Manji. "Looking forward, we hope to enhance the quality of the guest experience at this hotel. We also look to continue our expansion plan vis-à-vis future strategic geographic acquisitions as we grow our portfolio."

About First Canadian Management Corp.

The FCMC group of companies, with headquarters in Burnaby, BC, owns and manages various hotels throughout Canada and senior care facilities in BC. info@fcmc.ca

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.