Owned by Leadon Investments, Delta Hotels Saskatoon Downtown Undergoes Transformation and Rebranding

Canada, Saskatoon, Saskatchewan. February 07, 2019

Marriott International, Inc. today announced the rebranding and opening of the Delta Hotels Saskatoon Downtown. The reimagined property will deliver an upscale choice to the seasoned traveler. The 291-room hotel located at 405 20th Street East, is owned by Leadon Investments and managed by Marriott International, Inc.

The 18-story Delta Hotels Saskatoon Downtown offers an indoor swimming pool and whirlpool spa, a full-service fitness center, complimentary Wi-Fi, and a large heated underground parking garage. The full-service hotel also provides 13 meeting rooms with a combined 20,881 square feet of functional space to accommodate 1,000 people, as well as Aroma RestoBar open for breakfast, lunch and dinner.

The largest hotel in Saskatoon showcases a prairie landscape with captivating views of downtown as well as the South Saskatchewan River. Situated within walking distance to numerous shopping, dining and entertainment options, as well as many local businesses, the Delta Hotels Saskatoon Downtown offers guests convenient access to Remai Modern, River Landing, Midtown Plaza, the Saskatoon John G. Diefenbaker International Airport, and Broadway - home of the trendiest restaurants and shops in Saskatoon.

The Delta Hotels Saskatoon Downtown guest rooms and suites feature spacious floor plans with ultra-comfortable beds, premium bedding and towels, upgraded showers, luxurious bath amenities and workspaces designed to keep you focused.

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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.