Helix Hospitality Acquires Hampton Inn by Hilton - Wausau, Wisconsin

USA, Chicago, Illinois. April 29, 2019

Helix Hospitality, a Chicago based hotel group with properties throughout the United States, is pleased to announce the acquisition of the Hampton Inn by Hilton located in Wausau, Wisconsin.

Located at 615 S. 24th Avenue, Wausau, Wisconsin, the 87-room Hampton Inn was built in 1997 and underwent a complete renovation in 2017. This property marks the ninth in the Helix Hospitality portfolio and the third in Wisconsin, which includes the Hampton Inn Milwaukee-Airport, and the Country Inn & Suites by Radisson, Little Chute.

"The Hampton Inn - Wausau represents the addition of another high-quality asset to our growing portfolio of upper-midscale hotels across the country" - J.R. Patel, President and COO of Helix Hospitality

Media Contact:

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 2021...

Food & Beverage: Necessity Breeds Invention


Hotel restaurants were not immune to the devastation that Covid caused in the food & beverage industry last year. In order to survive, many operations expanded their services to include packaged food sales, prepared meals to go, mini pop-up grocery stores, meal kits, takeout, and delivery to make up for lost revenues. These hybrid operations have become increasingly popular in hotels because they maximize limited F&B space and also attract local business. In those restaurants where customers are willing to dine in, there is a greater emphasis on safety protocols. Tables and chairs are spaced far enough apart to provide a sense of safety and comfort between parties. There are also stricter cleaning and disinfecting practices occurring in between dining encounters. In addition, there is a greater emphasis on outdoor dining with its offer of fresh air. The August issue of the Hotel Business Review will report on what some leading hotels are doing to manage their F&B operations in the wake of the pandemic.