Briad Group Breaks Ground on Courtyard by Marriott Hamilton in New Jersey

USA, Hamilton, New Jersey. September 05, 2019

Courtyard by Marriott celebrated the groundbreaking of Courtyard Hamilton on Wednesday, August 7th. Located at 530 State Highway 130, the hotel will provide guests with easy access to Trenton and Princeton and will be within an hour of New York City and Philadelphia. The property will also place guests near Princeton University, Six Flags Great Adventure and a variety of shops and restaurants. The Hamilton location will employee approximately 40 people and is slated to open early 2021. Courtyard by Marriott Hamilton is owned and managed by Briad Lodging Group, LLC, the hotel division of Livingston, New Jersey-based The Briad Group.

Community representatives joined Briad executives for the groundbreaking ceremony.

"We're excited to share the Courtyard brand with the Hamilton community," said Rick Barbrick, president and CEO of The Briad Group. "Whether traveling for business or pleasure, we look forward to providing guests with a relaxing and enjoyable stay."

Courtyard by Marriott Hamilton will offer a combination of spacious king and double rooms, featuring the brand's new design scheme. The new room design is intuitive and thoughtful, offering flexible yet comfortable spaces that enable technology. Upon arrival, guests can store bags on the "Luggage Drop" and plug personal devices into the "Tech Drop" ledge for seamless technology integration.

The new design will also offer an upgraded, more spacious bathroom layout including a "Shower Nook," making amenities accessible without having to leave the shower.

The Courtyard Hamilton will also include the brand's latest lobby design, where guests can enjoy an open and modern environment outside of their rooms. As an extension to Courtyard's inviting public spaces, the newly designed Bistro will be the epicenter of the lobby and will feature a wide variety of breakfast and dinner menu items. Guests will also be able to enjoy Starbucks© coffee at the bistro, and in the evening, the Bistro Bar will feature an array of cocktails, beer and wine for guests to enjoy.

The property will boast a state-of-the-art fitness center, a 24/7 Market, guest laundry, more than a 1,000 square feet of meeting space, a heated outdoor pool and a complimentary shuttle service.

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.

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.