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Orient-Express to open hotel in New York Library building and other international news

12 November 2007 by
Orient-Express to open hotel in New York Library building and other international news

Orient-Express toopen hotel in New York Library building
Orient-Express Hotels is to turn the Donnell branch public library in New York City into a 150-bedroom luxury hotel with spa. The property will be marketed under the company's new 21 hotel brand name. As part of the deal the library itself will continue to operate and will receive investment. Orient-Express plans to open its new site in 2011 and estimates the total cost of the project will be $220m (£106m).

InterContinental opens 150th hotelInterContinental has opened its 150th hotel at Dubai's Festival City development. The company is also due to open a 359-bedroom hotel in Vietnam in the next few days. The InterContinental Dubai Festival City hotel is the first of three properties due to launch at the site. Crowne Plaza Dubai Festival City and InterContinental Residence Dubai Festival City will open next month.

Olympic bedroom prices will not be hiked up The Beijing Tourism Administration has promised the price of hotel rooms in the city for the Olympics next year will be lower than at other recent Games. Xu Jinzhi, vice-president of the association, has said there won't be a dramatic change in prices during the event next year. Officials say about 330,000 beds will be needed during the competition, which is just more than half of Beijing's 646,000 plus stock and so shouldn't see price profiteering.

Stein Hotels and Resorts launches restaurant brandStein Hotels and Resorts has launched a stand-alone restaurant brand: Stein Restaurants. The company has 10 restaurants across Europe and the new concept has been created to help the eateries stand out in local markets. Overseen by group executive chef Schilo Van Coevorden, the branding project introduces online booking and individual websites for each of the restaurants and will feature personalised content such as blogs by each restaurant's head chef in a bid to enhance each site's character and identity.

By Chris Druce

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