General Manager Marchuan Mosley Welcomes Guests to New 123-Suite SpringHill Suites by Marriott in Exton, Pennsylvania

USA, Exton, Pennsylvania. January 09, 2019

Marriott International announced today that the SpringHill Suites by Marriott is now open in Exton, Pennsylvania. The 123-suite hotel will operate as a Marriott franchise, owned by Hankin Group, Inc. and managed by SEPA Associates, a Philadelphia-based, third party operating affiliate of GF Management.

Located across the street from the Eagleview Corporate Center, the SpringHill Suites Philadelphia West Chester/Exton offers guests convenient access to Marsh Creek State Park, Longwood Gardens, West Chester University, downtown Philadelphia and Lancaster, Pennsylvania.

Ideal for business and leisure travelers alike, the new hotel offers a little extra space with suites larger than a typical hotel room. Separate living, working and sleeping spaces provide guests with flexibility and functionality. 

From the guest rooms to the lobby every aspect of design, from furniture and lighting, to colors and fabrics; has been carefully selected to offer calm and refreshing spaces to allow guests to relax and recharge. Featuring a brand new design that adds depth and sophistication to the decor, the hotel's lobby is a great venue for conducting casual meetings or simply to socialize with SpringHill Suites' enhanced evening experience.

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Coming up in August 2019...

Food & Beverage: Millennial Chefs Lead the Way

Led by Millennial chefs, hotels continue to foster sustainability, sourcing and wellness within their dining rooms and banquet spaces, and by all measures, this is responsible for an increase in their revenues. In many hotels, the food & beverage division contributes 50 per cent or more to hotel sales and they are currently experiencing double-digit growth. As a result, hotel owners are allocating an increasing amount of square footage for F&B operations. The biggest area of investment is in catering, which is thriving due to weddings, social events and business conferences. Hotels are also investing in on-site market or convenience stores that offer fresh/refrigerated foods, and buffet concepts also continue to expand. Other popular food trends include a rise of fermented offerings such as kombucha, kimchi, sauerkraut, tempeh, kefir and pickles - all to produce the least processed food possible, and to boost probiotics to improve the immune system. Tea is also enjoying something of a renaissance. More people are thinking of tea with the same reverence as coffee due to its many varieties, applications and benefits. Craft tea blending, nitro tea on tap and even tea cocktails are beginning to appear on some hotel menus. Another trend concerns creating a unique, individualized and memorable experience for guests. This could be a small consumable item that is specific to a property or event, such as house-made snack mixes, gourmet popcorn, macaroons, or jars of house-made jams, chutneys, and mustards -all produced and customized in house. One staple that is in decline is the in-room minibar which seems to have fallen out of favor. 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.