The Briad Group Celebrates Groundbreaking of Element by Westin Wood-Ridge, NJ

USA, Wood-Ridge, New Jersey. July 09, 2019

Element by Westin, part of Marriott International, celebrated the groundbreaking of Element by Westin Wood-Ridge on Wednesday, June 5. Located at 269 & 359 Route 17 South, the upscale lifestyle hotel will provide guests with easy access to Routes 3, 17 and the NJ Turnpike and will be less than 10 miles from New York City. The property will also place guests across the street from Teterboro Airport and will be minutes away from the upcoming American Dream Meadowlands, a retail and entertainment complex which is planned to contain more than 500 stores. The Wood-Ridge location will represent the third Element by Westin in New Jersey and will employee approx. 100 people. Element by Westin Wood-Ridge is owned and managed by Briad Lodging Group, LLC, the hotel division of Livingston, New Jersey-based The Briad Group.

The Borough of Wood-Ridge Senator and Mayor Paul Sarlo and other community representatives joined Briad executives Rick Barbrick, president and co-CEO, Brad Honigfeld, founder and co-CEO, and Jason Honigfeld, project manager for the groundbreaking ceremony. John Molinelli, former Bergen County prosecutor, was also present for the ceremony.

"With its proximity to New York City and prime shopping and entertainment, Element by Westin Wood-Ridge is the perfect location for our newest property," said Barbrick. "We look forward to introducing the Element brand and our newest dining concept The Bradford Fine Spirits & Tapas - an exclusive rooftop experience - to the Wood-Ridge community. We're confident guests will enjoy their stay with us."

Once completed, the hotel will feature 125 spacious and airy studios and one-bedroom suites which are fully equipped with energy-efficient kitchens, large desks with open shelving, spa-inspired bathrooms and signature Heavenly® Beds. Stylish and sustainable, Element by Westin Wood-Ridge will offer extended stay comfort with a conscience and lots of signature amenities, including a complimentary, healthy RISE breakfast and a RELAX evening reception. The Bradford, the property's roof-top bar will feature stunning views of NYC. The property will also include a saline swimming pool, spacious fitness center featuring a Peloton® Bike, ‘Bikes to Borrow' and electric vehicle charging stations. The hotel will also include prime meeting space with modular furnishings and fast & free Wi-Fi throughout. Designed to fuel a balanced life while on the road, no matter how long a guest stays, the hotel will use sustainable and health conscious materials wherever possible.

Briad Lodging Group was formed in 1997, when Briad became a Marriott franchisee. Five years later, the company added Hilton to its portfolio. Since obtaining these franchise rights, Briad has developed more than $400 million in real estate, concentrating on focused-service and extended stay hotels, including the Courtyard, Residence Inn, Springhill Suites, TownePlace Suites, Hilton Garden Inn and Homewood Suites brands. During the past decade, Briad has developed, operated and managed 34 properties and has built more than 3,800 hotel rooms in the tri state area alone.

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.