Tags:

New construction method to save Travelodge millions

Tuesday 08 January 2008 07:00
Travelodge Uxbridge

Travelodge expects to save up to £10m a year on hotel development after developing a construction method using shipping containers.

The budget hotel group will use 86 modified ship containers stacked on top of each other and securely bolted together, to create a recyclable building in Uxbridge town centre that will appear exactly the same as its other 330 hotels in the UK, Ireland and Spain.

It predicts this strategy of building hotels will enable the chain to cut 10% from the cost of each build, and improve construction speed by 25%.

The average cost to build a 100-bed hotel traditionally runs at approximately £5m. The new method is predicted to reduce costs by 10% to £4.5m.

As the chain plans to build around 40 hotels a year until 2020, with up to 50% of estate built using this technology, the saving could be £10m a year.

Paul Harvey, Travelodge’s director of property & development, said: “We see this method of construction as a viable way for us to achieve our ambitious growth targets and believe that almost half of our new hotels over the next 12 years could be built in this way.”

The Uxbridge Travelodge is due to open in June and will start at £19 per room, per night, in line with other Travelodge hotels.

Travelodge appoints new director of property and development >>

Travelodge steps up expansion programme >>

Travelodge offers public £25m bounty to help its expansion plans >>

Travelodge unveils £1m environmental strategy >>

By Gemma Sharkey

 

E-mail your comments to Gemma Sharkey here.

 

The Caterer Blog
Catch up with more news and gossip on the Caterer Blog here
Newswire
For the latest hospitality news, sign up for our e-mail news alerts.

Recommended articles

Articles from the web

 
Profiting from 2012: Case Studies

Slash VAT, Boost business - Sign the petition now!

Latest Video

Foraging – why all the attention?

Using foraged ingredients is nothing new but the trend has become more mainstream over the past two years. However, the wider use of foraged food in restaurants also carries a certain amount of danger.

Watch here

Best of chef

Best of Chef – now available online

Best of Chef – now available online
View it now

Videos

Video: Foraging – why all the attention? Video: Bordeaux Revisited with Ronan Sayburn Claire John Campbell
Foraging:
why all the attention?
Watch the video here
Bordeaux Revisited
with Ronan Sayburn
Watch the video here
Claire Clark
masterclass
Watch the video here
Interview with John Campbell
at Coworth Park
Watch the video here