Owned and Managed by Solara Hospitality, 138-Room Courtyard by Marriott Opens in North Charleston, South Carolina

USA, Bethesda, Maryland. September 11, 2019

Courtyard by Marriott Charleston-North Charleston opens its doors in North Charleston, South Carolina. Featuring an innovative lobby space as well as Courtyard's latest contemporary room design, the new hotel provides flexibility and choices that allow guests to optimize and elevate their travel experience. Located at 7465 Northside Drive, the 138-room hotel will operate as a Marriott franchise, owned and managed by Solara Hospitality of Columbia, South Carolina. The management team at the property is led by General Manager George Prioleau III, who has worked internationally and nationally for Marriott International, Inc.

Whether traveling for business or pleasure, the Courtyard by Marriott Charleston-North Charleston offers guests convenient access to Tanger Outlet Mall, North Charleston Coliseum, area beaches and the famous historic Charleston City Market.

Courtyard continues to innovate the guest experience to meet the changing needs of its guests. The latest room design offers hybrid zones for working, sleeping, relaxing and getting ready. Indirect lighting and a neutral, tone-on-tone color palette provides an elevated and modernized look and feel during the full guest experience from booking to stay.

"From day one, Courtyard has prided itself as a brand that listens to business travelers," said Janis Milham, senior vice president and global brand leader, Classic Select Brands. "Today's technology has changed how people travel. Our guests want a room that has purpose and flexibility that enables a seamless transition between relaxing and working. Courtyard is designed to offer them a relaxing and functional space to work the way they want to, when they want to."

The new room design is intuitive and thoughtful, offering flexible yet comfortable spaces that enable technology. Upon arrival, guests can store bags on the "Luggage Drop" and plug personal devices into the "Tech Drop" ledge for seamless technology integration.

Signature furniture and architectural elements replace traditional art in the new guestroom. The "LoungeAround" sofa offers a pop of color and a comfortable area for relaxing or for working. The new design also features a light desk on wheels, allowing guests to work from anywhere in the room.

An upgraded, more spacious layout creates an enhanced bathroom experience. A "Shower Nook," housing shampoos and towels, makes amenities accessible without having to leave the shower.

Throughout the hotel, guests can connect with ample electrical outlets. The business library features several computer terminals, along with a printer and separate computer stations dedicated solely to printing airline boarding passes and checking flight status.

The Courtyard by Marriott Charleston-North Charleston features the brand's latest lobby design, where guests can enjoy an open and modern environment outside of their rooms. As an extension to Courtyard's inviting public spaces, the newly designed Bistro is the epicenter of the lobby, which fosters social connections and collaboration with more flexible and informal seating options. As an ideal casual dining destination, the new Bistro offers guests a wide variety of fresh Classic American menu items with a contemporary twist and proudly brews StarbucksÒ coffee. In the evening, the Bistro Bar also features an array of cocktails, beer and wine for guests to enjoy at the end of the day. The entire menu was carefully designed to offer a variety of flavorful, fresh items to satisfy every palate from morning to night.

The four-story hotel features an outdoor swimming pool, an outdoor patio with a fire pit, a well-equipped fitness center and guest laundry, and offers 1,184 square feet of meeting space to accommodate functions of up to 114 people.

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Food & Beverage: New Technological Innovations

In the past few years, hotel food and beverage departments have experienced significant growth. Managers are realizing just how much revenue potential this sector holds, both in terms of additional revenue and as a means to enhance the guest experience. As a result, substantial investments are being made in F&B operations as a way to satisfy hotel guests but also to keep pace with the competition. Though it has been a trend for many years, the Farm-to-Table movement shows no signs of abating. Hotel chains are abandoning corporate restaurants and are instead partnering with local chefs to create locally-influenced dining options. Local, farm-sourced ingredients paired with specialty beverages or local wine also satisfies the increasing demand from Millennial travelers who are eager to travel sustainably and contribute to a positive impact. A farm-to-table F&B program also helps to support the local economy, which builds community goodwill. Also popular are "Self-Serv" and "Grab & Go" options. These concepts stem from an awareness that a guest's time is limited and if a hotel can supply them with fast, fresh, food and beverage choices, then so much the better for them. Plus, by placing these specialty kiosks in areas that might be traditionally under-utilized (the lobby, for instance), they can become popular destination locations. Of course, there are new technological innovations as well. In-room, on-screen menus allow guests to order from any restaurant on the property, and some hotels are partnering with delivery companies that make it possible for guests to order food from any restaurant in the area. Also, many hotels are implementing in-room, voice-activated devices, so ordering food via an AI-powered assistant will soon become mainstream as well. The August issue of the Hotel Business Review will report on these developments and document what some leading hotels are doing to expand this area of their business.