PHI Hotel Group and Siksika Resource Development Open Three Marriott Branded Hotels in the Province of Alberta

Canada, Surrey, British Columbia. January 29, 2019

PHI Hotel Group today announced the opening of three Marriott branded hotels in the province of Alberta--the 247-room Westin Calgary Airport, and 30,000 sq. ft Conference Centre in Calgary, AB, the dual-branded 142-room Four Points Edmonton West, and the 77-room Element Edmonton West in Edmonton, AB. All three properties are owned by PHI Hotel Group and Siksika Resource Development Ltd. and managed by PHI Hotel Group.

“This strategic partnership brings three distinct brands to the Alberta market, including the first Element to open in Edmonton,” said Sukhi Rai, President of PHI Hotel Group. “The Westin Calgary Airport Hotel and Conference Centre, and particularly the capacity of the meeting space will fill a gap in the Calgary airport area, better serving the meeting and convention segment. We are excited to serve the needs of these diverse and exciting cities.”

Tom Many Heads, President and CEO, SRDL Business Group said: “With the opening of the Westin Calgary Airport and Conference Centre and dual-branded Four Points and Element Edmonton West, Siksika Hospitality has positioned the Nation well for long term growth financially as well as in career development for Nation members in the hospitality and tourism sectors of Western Canada.”

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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.