To find out more about these brand initiatives as well as other news, HOTELS spoke with Bill Duncan, global head of brand management for Homewood Suites by Hilton and Home2 Suites by Hilton.

　　Hilton Worldwide’s extended-stay brand Homewood Suites by Hilton showcased its recently launched Gen 9.2 prototype at the Hunter Hotel Conference last week.

　　The prototype features a higher percentage of one-room studio suites to make the hotels more adaptable to urban and high barrier-to-entry markets. At the same time, Home2 Suites by Hilton has rolled out a new breakfast menu that features ready-to-go artisan sandwiches.

　　To find out more about these brand initiatives as well as other news, HOTELS spoke with Bill Duncan, global head of brand management for Homewood Suites by Hilton and Home2 Suites by Hilton.

　　HOTELS: Tell us more about the new Homewood Suites by Hilton prototype — what are the updates, cost per key and rollout timeline?

　　Bill Duncan: The Gen 9.2 cost per key is US$123,000, including land, for typical suburban low barrier-to-entry markets. That cost will vary for urban markets.

　　We still have Gen 9.1 out there, which if they want to build they can, but Gen 9.2, which features 85% studios suites, becomes our official prototype. Gen 9.1 added our Take Flight lobby prototype to a 60% studios/40% one-bedroom suites property prototype, while Gen 9.0 switched from Gen 8’s 40% studios/60% one-bedroom suites to 60% studios/40% one-bedroom.

　　We have made these changes because the studio suite guestroom has become so widely accepted by guests and we are seeing more urban deals, for which the Gen 9.2 prototype allows for more scalability and flexibility.

　　As for timeline, we are not looking to phase out anything as the Take Flight lobby and other measures will extend the life of earlier generation properties, as we have a comprehensive strategy to look at reimagining the interiors of earlier generation properties.

　　HOTELS: How are the Homewood Suites by Hilton and Home2 Suites by Hilton pipelines looking? How easy is it for developers to access finance?

　　Duncan: In the U.S. finance has really burst open, specifically for trusted, known brands. While we manage some properties, most of the pipeline is franchises properties as the brands are designed to be.

　　Extended-stay is moving into urban markets, many times via dual-branded properties, as it is a great niche segment with many customers that would like to stay at an extended-stay hotel do not necessarily know that this segment exists for then.

　　HOTELS: Who is the typical customer for your brands?

　　Duncan: It is primarily North American travelers between ages 35 and 55 at an even ratio of males to females that are at upper middle class income levels and are college-educated.

　　HOTELS: What was the impetus behind the new breakfast menu for Home2 Suites by Hilton?

　　Duncan: The brand spent a year crafting the new menu, it allows us to be very cost-efficient as its cost average out to just a little over US$2 per suite. The rollout was completed systemwide on March 31.

　　Previously the breakfast had featured open-face sandwiches, but guests were not connecting with that. Also owners said we were underspending on breakfast — an owner said let’s spend more, can you imagine that?

　　The new menu features ready-to-go artisan sandwiches that feature calorie-count information on the wrapping and can be heated in a toaster oven. A cereal center is features numerous combinations of cereals and toast is available, too, along with hot oatmeal and buckwheat waffles. None of the items require preparation by hotel staff.