Urban Commons Completes Two-Year Multi-Million Dollar Renovation of 311-Room Sheraton Pasadena Hotel

USA, Pasadena, California. July 24, 2019

The Sheraton Pasadena Hotel has completed a two-year multi-million dollar renovation, it was announced today by Carlos Mendoza, General Manager. The hotel, which is adjacent to the Pasadena Convention Center, now offers the most recently renovated accommodations, public areas, and meeting space of any property within easy reach of the Convention Center campus. The property is owned by Urban Commons.

According to Mr. Mendoza, the comprehensive refurbishment project which was accomplished by Gensler Design and Luna Construction, entailed renovation of the entire 311-room hotel including all guest rooms and suites, all common areas, the restaurant, meeting space, and porte cochère. The spaces were all completely redone with new furniture, carpeting, wall coverings, lighting, case goods, etc. The design aesthetic creates a relaxed ambiance with comfortable furnishings in a soft color palette of blues and grays with orange accents.

The property's Restaurant Soleil has also been completely reimagined with a focus on natural, fresh cuisine providing hotel guests and local Pasadena residents alike with an opportunity to enjoy fresh, organic produce, cage-free eggs, pressed olive oil, non-GMO menu items, free range chicken, and grass-fed beef. The entirely redesigned menu is now under the direction of the hotel's new Executive Chef Frank Gutierrez, who was previously Executive Sous Chef.

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 2020...

Food & Beverage: New Technological Innovations

In the past few years, hotel food and beverage departments have experienced significant growth. Managers are realizing just how much revenue potential this sector holds, both in terms of additional revenue and as a means to enhance the guest experience. As a result, substantial investments are being made in F&B operations as a way to satisfy hotel guests but also to keep pace with the competition. Though it has been a trend for many years, the Farm-to-Table movement shows no signs of abating. Hotel chains are abandoning corporate restaurants and are instead partnering with local chefs to create locally-influenced dining options. Local, farm-sourced ingredients paired with specialty beverages or local wine also satisfies the increasing demand from Millennial travelers who are eager to travel sustainably and contribute to a positive impact. A farm-to-table F&B program also helps to support the local economy, which builds community goodwill. Also popular are "Self-Serv" and "Grab & Go" options. These concepts stem from an awareness that a guest's time is limited and if a hotel can supply them with fast, fresh, food and beverage choices, then so much the better for them. Plus, by placing these specialty kiosks in areas that might be traditionally under-utilized (the lobby, for instance), they can become popular destination locations. Of course, there are new technological innovations as well. In-room, on-screen menus allow guests to order from any restaurant on the property, and some hotels are partnering with delivery companies that make it possible for guests to order food from any restaurant in the area. Also, many hotels are implementing in-room, voice-activated devices, so ordering food via an AI-powered assistant will soon become mainstream as well. The August issue of the Hotel Business Review will report on these developments and document what some leading hotels are doing to expand this area of their business.