NewcrestImage Names Marissa Maguire General Manager & Kendahl Rasnick Director of Sales For Dual Brand AC Hotel & Residence Inn In North Dallas

USA, Dallas, Texas. March 25, 2019

The property, scheduled to open in late June, combines an eight-floor, 150-room AC Hotel with a seven-floor, 150-room Residence Inn in the same building. The two hotels are the first to open as part of an ambitious "lifestyle hotel campus" that is the first-of-its-kind in the country, bringing together four brands and 600 rooms within 50 yards of each other.

Marissa Maguire, who has 12 years of hotel management experience, becomes General Manager of the property, while Kendahl Rasnick, with more than 30 years of experience in hotel sales and marketing, becomes Director of Sales.

Mrs. Maguire has served in management and operations positions at multiple hotels, notably the Hilton Garden Inn as well as the Courtyard by Marriott in College Station; the Courtyard at Houston Galleria; and the dual brand Courtyard and Residence Inn in downtown Houston.

Ms. Rasnick has most recently been with Hilton Worldwide since 2002, where her responsibilities included Director of Sales for Worldwide Accounts and Director of Sales Automation for Small & Medium-sized Enterprises. Her experience also includes serving as General Manager at the AmeriSuites Hotel in Dallas and in sales positions at properties such as the Holiday Inn Select in Dallas and the Holiday Inn Crowne Plaza in Los Angeles.

"Under the day-to-day guidance of Marissa, Kendahl, and the skilled staff they are assembling, our dual brand AC Hotel and Residence Inn will be a unique landmark at the heart of Frisco Station, which is itself a unique 242-acre 'live-work-play' neighborhood," explained Mehul Patel, Chairman and CEO of NewcrestImage.

The dual-brand property at Frisco Station has separate entrances for the AC and for the Residence Inn, with lobbies and registration areas that are separate but connected. There is a single management and sales team, as well as a single housekeeping staff, with personnel thoroughly cross-trained about the distinctive features of both brands.

This new property in Frisco Station continues NewcrestImage's extensive experience with dual-branded properties. The company opened the first dual-branded in the Dallas-Fort Worth metropolitan area in December of 2013 and the first dual-branded hotel in downtown Dallas in October of 2017. 

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.