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The focus now is on stabilizing traffic, optimizing the restaurant footprint, and executing the turnaround plan with discipline.

Beyond leisure, the renovation strengthens the hotel’s position as a premier meetings and events destination.

The acclaimed chef, author, and restaurateur is the new Executive Chef of the Forbes Four-Star property with the duty of overseeing all its culinary operations.

Developed and owned by Brandywine Realty Trust and operated by Aimbridge Hospitality, the hotel represents a key addition to the developer’s 2.1-million-square-foot mixed-use campus.

The company said the decline in quarterly net income was mainly due to a decrease in operating profit and other incomes, while reduced advertising funds revenue, franchise royalty revenue and franchise fees weighed on the top line.

The expansion will leverage Uber’s existing technology and its ability to cross-sell delivery services to its massive ride-hailing user base, which exceeded 156 million monthly active users in 2025.

The new lineup includes Mary Brown’s Chicken, the country’s fastest-growing fried chicken chain; OEB Kitchen + Bar, a breakfast-and-brunch concept famous for its creative eggs Benedict; and Libretto Slice Shop, serving up New York-style pizza by the slice.

The company has already deployed more than US$600 million across its partner network, which includes 20 Michelin-starred restaurants and 50 James Beard Award nominees, proof that even the culinary elite see value in the model.

The firm expects the investment to generate average annual dividends exceeding 8% and a projected net-level internal rate of return of 17.4%.

IHG expects the brand to grow to more than 150 Noted Collection hotels worldwide over the next decade.