PARSIPPANY, NJ—Wyndham Garden has introduced Arbor, a cost-effective, new-construction prototype with a fresh perspective on guest experience and a smart layout designed to maximize efficiencies and challenge rising construction costs.
The four-story, 110-room prototype is inspired by the harmony of nature, bringing the outside in with elements of dappled light, textured wood, natural fabrics and flexible outdoor space. The blueprint offers developers a scalable option at under 58,000 sq. ft, fitted for less than two acres of land.
The brand also introduced a new food and beverage concept named Nice&Vice, crafted by celebrity chef Jet Tila. The menu offers a selection of easy dishes strategically streamlined from just a few ingredients that also can ease impact to the bottom line.
“With the majority of Americans spending less than seven percent of their day outdoors, we wanted to create spaces that bring the outside in, honoring our brand’s identity with a connection to nature to help our guests travel at ease,” said Danica Boyd, Wyndham Garden brand leader. “We also recognize the importance of thoughtful planning in today’s construction climate, and designed Arbor as a breath of fresh air for both guests and developers. With a new look, a sharper footprint and a creative dining experience, Wyndham Garden is planting new roots for a future built on smart, sophisticated design—from the ground up.”
For more on the new Wyndham Garden prototype—and an exclusive interview with Jet Tila—be sure to check out the February 15th issue of Hotel Business.