The Hotel Group Completes Renovation of Crowne Plaza Kansas City Downtown

USA, Seattle, Washington. August 29, 2019

The Hotel Group (THG), a leading national hotel management and investment company, announced today the completion of the Crowne Plaza Kansas City Downtown's transformational renovation.

With newly redesigned public spaces and guestrooms, featuring the innovative WorkLife model, the Crowne Plaza Kansas City Downtown thoughtfully and intentionally provides the best possible guest experience. Geared towards business and pleasure travelers, the hotel effortlessly provides a space perfectly fitting each guest's needs. In addition to a refreshed Grab and Go Market, the hotel unveiled a brand-new dining concept, The Rail Bar & Bites, inspired by the historic local rail industry.

"THG is pleased to unveil our newly transformed Crowne Plaza Kansas City Downtown," stated Douglas Dreher, President and CEO The Hotel Group. "The hotel infuses the perfect blend of Kansas City's downtown ambiance into a modern guest stay through the newly created WorkLife guestrooms, new on-site restaurant, The Rail Bar + Bites, and refreshed lobby coffee shop, Full Steam. We appreciate our long-standing partnership with IHG and look forward to welcoming the community and our guests to our newly enhanced hotel."

The 385-room full-service property features over 14,000 square feet of versatile meeting space, including ten meeting rooms and function spaces ideal for business gatherings, social events, or weddings. The Crowne Plaza's premier location is seated in the heart of Downtown Kansas City, steps away from world-class dining, music, sporting events, and entertainment.

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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.