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The Marriott announcement came only a few weeks after Renaissance Hotel Group N.V., tentatively agreed to be sold to rapidly expanding Doubletree Corp. However, Marriott surpassed Doubletree's $890-million offer. [9] The Marriott acquisition did not include the Stouffer Hotels brand. The Ramada International brand was included in the ...
This move popularized the restaurants, and by 1932, the Marriott's owned 7 Hot Shoppes in the D.C. area. [7] In 1953, Hot Shoppes, Inc. became a public company via an initial public offering. [9] The company opened its first hotel, the Marriott Motor Hotel, in Arlington, Virginia, on January 16, 1957.
Marriott Hotels & Resorts is Marriott International's brand of full-service hotels and resorts based in Bethesda, Maryland.As of June 30, 2020, there were 582 hotels and resorts with 205,053 rooms operating under the brand, in addition to 160 hotels with 47,765 rooms planned for development.
Cameron Mitchell is president and founder of Cameron Mitchell Restaurants. He gained notoriety in the restaurant industry in 2008, when two of the company's concepts: Mitchell's/Columbus Fish Market and Mitchell's/Cameron's Steakhouse—a total of 22 units—sold to Ruth's Hospitality Group for $92 million. [30]
In 1987, Marriott sold the Big Boy restaurants franchise rights to Elias Brothers for an undisclosed amount while keeping 208 company-owned Bob's Big Boy restaurants in California and selected locations on the East Coast. [27] In 1988, Marriott purchased all 91 Wag's restaurants from Walgreens Corporation, [28] but dissolved the chain in 1991.
Originally a small bar named The Outrigger, it was expanded into a full restaurant in 1954 and renamed Trader Vic's in 1960. [4] Due to the restaurant's success, Bergeron worked with Western Hotels to open Trader Vic's locations in a number of its hotels. In 1955, Western Hotels assumed management of the landmark Olympic Hotel in Seattle.
Fairfield by Marriott is a franchised economy to midscale hotel brand of Marriott International. The properties target guests willing to accept fewer amenities for lower prices. Cost-saving measures included standardized building architecture and bedding, and the absence of a full-service restaurant, but a complimentary hot breakfast. [1]
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