Hotelier plans $15.5M 'luxury' hotel
A proposed $15.5 million “luxury” hotel is looking to double the room count for the downtown of a lakeshore town.
Holland-based Suburban Inns said last week that it's working with Plaza Reality and Lumir LLC to purchase and develop an upper mid market to luxury hotel on the unoccupied green space between 113 and 121 E. 8th St.
Suburban Inns would not comment on the brand of the hotel with 130-140 rooms.
The hotel and related services would have about 80 to 90 full and part-time team members, said Bob Flavin, communications director for Suburban Inns.
Suburban Inns plans to break ground this summer, if everything goes according to plan and so far, it has, said Suburban Inns COO and co-partner Peter Beukema.
Suburban Inns is the owner and operator of Holland’s Hampton Inn and Holiday Inn Express and other hotels and restaurants in the state.
“Most of the visitors to this area are usually staying at the hotels on US-31, and most never see downtown Holland and its beauty,” Beukema said. “The proposed property will bring more people to downtown for dining and shopping and to enjoy all Holland has to offer. It’s a great opportunity for all parties involved.”
The project could have a major positive economic impact on downtown Holland, Flavin said.
Suburban Inns estimates the project would have a “$7.5 million to $10 million economic impact on the community,” Flavin said.
“A study that was done in 2008-2009 found that the average traveler spent about $75 per person, per day, in addition to lodging,” Flavin said.
Flavin added that Suburban Inns is trying to meet a need for a third lodging facility in downtown Holland.
“We have to purchase two different parcels of property to make this project work,” Flavin said. “This also includes assuming a parking lease and working out the details of a much-needed easement.
“There are a number of items that could yet derail the project, but so far, everyone involved sees the greater benefit for the residents of Holland — and the downtown merchants, restaurants and the employees of these businesses.”