Leisure & Hospitality International - Spring 2015 - 64

R E NA I S S A N C E DA L L A S HO T E L

The 16,000-square-foot advanced technology Grand Ballroom includes a foyer and can be divided into eight rooms and serve 1,500 guests for dinner.

serving corporate and social groups of
250 to 300 people, Woelffer calculates.
Besides the grand ballroom, the
30,000-square-foot addition to the
Renaissance Dallas Hotel includes two
meeting rooms and rooftop space. "We
also have a unique setting on the roof
called City View," Woelffer says. "Above
the grand ballroom is a floor-to-ceiling
glass space that overlooks the city
of Dallas and has 6,000 square feet
of indoor, air-conditioned space and
4,000 square feet outdoors that has a
retractable tent and cabanas. We can
have separate functions there above
our grand ballroom or have a reception up in the City View and then bring
them down to the grand ballroom for
meetings, galas and corporate events."
Construction of the addition began
in March 2013 and was completed in
November 2014. The hotel's existing
20,000 square feet also was renovated,
updated and modernized. The exterior

64

of the Renaissance Dallas Hotel originally was clad in a pink granite from
Marble Falls, Texas, which is the same
granite used in the rotunda of the state
capitol in Austin.
"We went back to that same quarry
and got more for the addition so it
would look seamless and timeless, like
it's always been there," Woelffer says.
The architect and contractor for the
addition and renovation - which was
certified LEED Silver - was HC Beck.
Among the energy-saving aspects of
the building are low-flow plumbing
fixtures, low-emission coatings and
efficient HVAC systems.

FARM TO TABLE
The Renaissance Dallas Hotel's restaurant is named Asador, which means
"grill" in Spanish, because of its Argentinian style of grilling meat over mesquite wood. Asador serves American
cuisine with a Latin flair that is sourced

LEISURE AND HOSPITALITY INTERNATIONAL | WWW.LHIMAGAZINE.COM Spring 2015

from local farmers and producers
for breakfast, lunch and dinner. The
same all-natural, seasonal approach
is being applied to the hotel's banquet
food by Renaissance Dallas Executive
Chef Frank Quant in conjunction with
concepts by celebrity chef Dean Max.
The style of food is fresh, in season and
simply prepared.
"We pride ourselves on giving our
group customers healthy food options,
as well as creative, local, sustainable
and the best products available,"
Woelffer says. "If you're used to
getting heavy meals and sauces, you
fall asleep at meetings. We're doing
refreshing, lighter food that makes
people more attentive in meetings and
more productive for their company."

NO TABLE LINENS
Another innovation and an environmentally beneficial practice is the
use at functions of wood-grained


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