Noble Breaks Ground on Element by Westin in West End Neighborhood of Nashville, Tennessee

USA, Atlanta, Georgia. June 27, 2019

Noble Investment Group ("Noble") today announced they have broken ground on the Element by Westin Nashville. Located in the renowned West End neighborhood of Nashville, Tennessee, the hotel will be the brand's debut in Nashville and will open in 2020.

The upscale, lifestyle hotel will be a part of the vibrant 19-acre mixed-use development, oneC1TY. Anchored by Vanderbilt University, three major medical centers and foremost health care providers, significant corporate headquarters and Nashville's famous Music Row, the hotel will be prominently located in one of the fastest growing markets in the United States.

The Element by Westin Nashville will be LEED certified and will feature 175 guestrooms and suites, an outdoor terrace with an infinity pool, and street-level retail and dining. oneC1TY Nashville will ultimately include more than one million square feet of Class A office space, 100,000 square feet of retail, and 600 multifamily units in a healthy environment which supports activated minds, bodies and souls.

Nashville is ranked among U.S. News and World Report's 2019 Best Places to Live and ranked #7 on Forbes' list of Top 25 Fastest-Growing Cities of 2018.

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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.