Top to toe reno for Crowne Plaza Toronto Airport hotel

TORONTO - When general manager Paul Martin [left] and executive chef Anthony Fernandes [right] arrived within a few months of each other at the Park Plaza Toronto two years ago, one of the tasks they faced was picking a new brand, since Carlson Hotels & Resorts had decided to discontinue the Park Plaza brand in North America.

"It was an exhausting search," Martin told CLN. "We met with all the brands between January and May 2007. We thought the Crowne Plaza brand probably offered the most upside and greatest potential. It is upscale and there is only one other (Crowne Plaza) in Toronto on the Don Valley Parkway."

Ten million dollars in renovations began in August 2007, with 300 of the hotel’s 490 rooms redone to meet Crowne Plaza’s standards ahead of the brand change in October. "We put in their Sleep Advantage Program and shower and bathroom package," said Martin. The other 200 rooms were almost completed at press time.

The Sleep Advantage program encompasses the entire sleep experience, from training staff how to create and maintain a restful environment to providing innovative products and services. Components include new bedding, guaranteed wake-up calls, designated quiet zone, night lights, drape clips, sleep CDs, sleep tips and amenities such as eye masks, ear plugs and lavender spray. There is also a mini-pillow with the Crowne Plaza logo, ideal for naps on planes, which guests are invited to take with them.

The shower and bathroom package includes energy saving features such as a large, but very efficient showerhead, and water-saving toilets.

While room renovations will account for the lion’s share of the budget, about $2 million has been set aside for restaurant and banquet facility revamps. By June 1, the current Capri Restaurant will re-open as the 150-seat La Brasserie, a French-inspired eatery. The bar will move to the front of the restaurant, where it can be seen from the lobby.

"La Brasserie will be international cuisine with a French twist," said executive chef Fernandes, whose experience and education is a combination of European, Middle Eastern, Southeast Asian and American cuisine. The bar will have three big screen televisions, millwork, wood moulding, and tables with high stools all around.

One thing that won’t change is the Crowne Plaza’s Sunday brunches, which have garnered something of a local following and are especially popular on Easter or Mother’s Day. Fernandes plans a lavish buffet for 300 people to be held in the ballroom on Mother’s Day.

Changes to the lobby are almost complete, with a glassed-in business centre relocated to that area from first floor. Meeting space, which currently consists of 12 meeting rooms with over 12,500 square feet will be expanded to include five additional meeting rooms which can accommodate 20 people boardroom style.

Changes to the function rooms, which can fit up to 475 reception style or 350 banquet style, and a new fitness centre, will round out the renovations.

The hotel’s new look is the work of local designer, Wendy Edwards of Wendy Edwards Designs, based in Niagara-on-the-Lake, Ontario.

But some of the decorating touches are international. For example, wooden carvings on the walls will come from Indonesia - not all that surprising since the Crowne Plaza Toronto Airport is one of three Canadian hotels owned by Royal Equator Inc., based in that country. The other Royal Equator Canadian properties are located in nearby Mississauga - the Hilton Garden Inn Toronto/Mississauga and the Four Points Sheraton Toronto Airport. Fernandes is executive chef and food & beverage director for all three properties.

The Crowne Plaza Toronto Airport has a diverse clientele. Its proximity to the airport means they have their quota of one-to-two night business travellers, plus airline crews and pilots. Lately, Martin has noticed more tour business from Asia, which he credits in part to Tourism Toronto’s focus on German, English and Asian travellers to replace the dropoff in U.S. visitors.