TownePlace Suites by Marriott to Open in Fort Worth, Texas Led by General Manager April Dalton

USA, Fort Worth, Texas. January 09, 2019

Get ready to be real and be you on long stays. Marriott International's TownePlace Suites by Marriott Fort Worth Northwest/Lake Worth is scheduled to open for business on Monday, December 31, 2018. On average, a TownePlace Suites opens every six days. Built for travelers looking for a simple and friendly place where they can settle-in, keep their routine, and easily connect to the Lake Worth area. The new hotel located at 2925 Royalty Lane, will operate as a Marriott franchise, owned by DFW Hotel 1, LLC and managed by TGC Hospitality Management of Wichita, Kansas.

“We are excited to introduce the TownePlace Suites brand to the Lake Worth area,” said Diane Mayer, vice president and global brand manager, TownePlace Suites. “At TownePlace Suites, we get it. We want to go above and beyond to do everything we can to make our guests feel comfortable. We encourage our guests to be real, and help them to do so by providing a seamless residential atmosphere with a friendly staff who genuinely care about our guests. That is what our brand is all about, and this property is a great example of that.”

All service team members are thoroughly trained on local knowledge and look forward to connecting guests to the local area. Our floor-to-ceiling TowneMap® also helps guests instantly acclimate themselves to Lake Worth by featuring great places to eat, play and live (explore). The TownePlace Suites Fort Worth Northwest/Lake Worth is located just six miles from Fort Meacham International Airport and offers guests easy access to the Fort Worth Historic Stockyards, the Texas Motor Speedway and Will Rogers Coliseum.

Ideal for travelers who need accommodations for longer stays, this new property offers studio, one-bedroom and two-bedroom suites with fully equipped kitchens, as well as separate living/working and sleeping areas. 

The hotel allows guests to maintain a healthy lifestyle with an array of food options. While on property guests can create their own complimentary hot breakfast every morning in the lobby area, and can fire up their stay by grilling up dinner on our outdoor Weber grills. The 24-hour In a Pinch® market and On Us® coffee service offer guests the chance to get their snack and caffeine on whenever they feel the need.

Media contact:


T: 808-344-8385
E: editor@hotelexecutive.com

Subscribe to our newsletter
for more Hotel Newswire articles

Related News

Choose a Social Network!

The social network you are looking for is not available.

Close
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.