RLH Corporation Signs With Donaldson Development Group for New-Build Red Lion Hotel in Fort Valley, Georgia

USA, Denver, Colorado. July 08, 2019

RLH Corporation (NYSE:RLH) announced today the signing of a franchise license agreement for a new build 110 room Red Lion Hotel and Conference Center in Fort Valley Georgia. Fort Valley is home to Fort Valley State University, a public historically black university (HBCU) and headquarters for the Blue Bird Bus Company.

The hotel will offer a pool, exercise room, plaques and tributes to local civil rights/civic leaders and a business center. The development surrounding the hotel will also feature a conference center, six screen movie theater and a restaurant/bar. The hotel and surrounding offerings are being developed by Kevin R. Hanna, Principal at Donaldson Development Group, LLC and are anticipated to open in 2021.

"We are looking forward to bringing Red Lion Hotels to Fort Valley, Georgia," said RLH Corporation President of Global Development Paul Sacco. "The history and diversity of Fort Valley is the perfect backdrop for Red Lion Hotels. Each of our Red Lion Hotel locations are passionate about sharing local knowledge and expertise all while providing friendly service and access to great adventures for our guests."

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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.