The 100-room hotel will be owned and operated by Darling Hotels LLC. Company president David Darling said that construction of the hotel will be done by Hutter Construction out of New Hampshire. The structure is expected to be completed in June 2019, Mr. Darling said.
“Breaking ground at this site solidifies our partnership with hospitality leader Hampton by Hilton and the Buzzards Bay community,” Mr. Darling said.
The project required variances from the Bourne Planning Board before construction could commence. The town’s zoning regulations for the Growth Incentive Zone require hotels in the downtown business district to have 1,500 square feet of land per room. For a hotel with 100 rooms that comes to 150,000 square feet.
The Hampton Inn, however, covers just 117,000 square feet, or 2.7 acres, so the developers requested relief from the town’s dimensional requirements.
No date has been set for the formal groundbreaking ceremony.
Plans Unveiled for Buzzards Bay Hotel
January 13, 2017
by Michael J. Rausch
Plans for a new Hampton Inn hotel, the inaugural piece of the proposed mixed-use complex fronting the Cape Cod Canal in Buzzards Bay, were unveiled to the Bourne Design Review Committee during its meeting Tuesday, January 10. The 100-room Hampton Inn drew praise from committee members for its look and how it is expected to blend in with the overall look of the town.
“I like the architecture a lot. I like what I’m seeing,” member David O’Connor said.
The hotel is Phase One of a three-phase project covering 11.6 acres that has been touted as also including condominiums, retail space and a restaurant. The hotel owner, David L. Darling, appeared before the committee and outlined his vision for what will be the first piece in the canalside nexus.
Mr. Darling said that he is a fourth-generation hotelier with extensive experience in the hospitality business. He told the committee that among the properties he owns and operates are Hampton Inn & Suites in West Yarmouth, and another Hampton Inn and a Clarion Hotel in Seekonk. He said that he was particularly intrigued by the hotel’s proposed location, right on the Cape Cod Canal.
“On this side of the bridge there aren’t any decent hotel options, let alone any,” he said.
Mr. Darling told the committee that another restaurant or two will be needed in downtown Buzzards Bay to cater to his hotel guests, whether it is a part of the 25 Perry Avenue complex or somewhere else on Main Street. The Hampton Inn, he said, could provide the catalyst for Buzzards Bay’s revitalization.
“It’s got to start somewhere and so we’re hoping this is where it starts,” he said.
The project was delayed for close to a year because of a lengthy dispute among members of the Byron family, owners of the property along the canal on which the complex will be built. That dispute was finally resolved last July and sale of the property to local developer Ryan K. Correia was finalized at $1.9 million.
In September 2014 the sewer commission allocated 27,108 gallons of wastewater capacity per day for the hotel part of the complex. The sewer commissioners have not yet approved allocation for the remaining pieces of the project.
Architect Rolf K. Biggers of BMA Architectural Group in New Hampshire said that while the new hotel will be a Hampton Inn, it will not be typical of that brand, which normally features flat roofs and stucco walls. Mr. Biggers said that the design for the Buzzards Bay building will incorporate sloped roofs, and a brick and clapboard exterior to be more in keeping with the Cape Cod feel of Buzzards Bay. He described it as giving the hotel a “New England harbor town look,” as opposed to the beltway around Topeka, Kansas.
“This is Cape Cod. We have a particular architecture and aesthetic that we have to blend in with. We want to be a part of that,” he said.
Mr. Darling did not give an estimate as to how much construction of the hotel will cost. He did say, however, that because of the upgraded design from a typical Hampton Inn, the cost to build the one in Buzzards Bay will be $1.5 million to $2 million more than usual.
“All the food’s frozen, nothing comes in raw, nothing needs to be cooked. It comes in frozen, we heat it up, we put it out,” he said.
Town zoning regulations require that there be 1,500 square feet for every room of the hotel. That comes to a development comprising roughly three and a half acres. Joseph E. Longo, senior engineer with the Horsley Witten Group in Sandwich, said that a variance will be requested from the Bourne Planning Board to reduce that requirement to just two and a half acres. Mr. Longo argued that adhering to the zoning requirement would inhibit potential future growth in the area.
Mr. Darling said that he expects brisk business during the warmer months between May and October, with a drop off in business from October to May. At that time, he expects people connected to Massachusetts Maritime Academy, cadets’ families and visiting professors, will patronize his hotel. He said that he also anticipates people who are attending events in Falmouth and Woods Hole will choose to stay at the hotel.
Committee members said that they liked the plans presented to them but did make additional suggestions. Mr. O’Connor said that he would like to see a lighted sidewalk leading out to Main Street from the hotel. Mr. Longo pointed out that plans include a feeder road off Perry Avenue to the hotel, as well as walkways that would lead to Canal Crossways adjacent to Keystone Place, as well as Three Mile Overlook at the end of Perry Avenue. Each would provide access to Main Street, he said.
Members also asked what colors will be used for the exterior. Mr. Biggers said that the brick will likely be red, but the color for the clapboards is still under consideration. It was agreed that the group will appear before the committee again once the color palette has been decided.
Mr. Darling said that the next step will be to go before the Bourne Zoning Board of Appeals and the Bourne Planning Board. If all goes well, with no further delays as the project moves through the permitting phase, he expects to begin construction in June. The hotel would likely open the following year, hopefully in May 2018, he said.
Hotel Plans Begin Permitting Process
BUZZARDS BAY — The developers behind a proposed hotel and conference center in Buzzards Bay took their longest stride to date Tuesday toward their goal of breaking ground on the project next year, winning an allocation of 27,108 gallons of wastewater output per day for the planned complex.
Bourne’s five sewer commissioners, who double as the town’s selectmen, voted unanimously to allocate those gallons to the Perry Ave. Corp. developers for the next year.
At the one-year mark, the commissioners will review the developers’ progress before deciding to continue reserving the 27,108 gallons for the hotel and conference center.
Now that they have the allocation in hand, Chris Bailey, a senior broker with Commercial Realty Advisors who is consulting on the project, said the developers have the confidence to refine the plans in preparation for planning board review. Bailey said Tuesday that the plans currently call for a four-story hotel with between 120 and 126 rooms.
Construction is expected to cost between $20 million and $30 million, and developers hope to complete the work by spring 2016.
“If they had gone in a different direction tonight, we would have been concerned. We’re thrilled with what they’ve done,” Bailey said, adding that the sewer commissioners’ rhetoric throughout the meeting showed a willingness to work with the developers.
With wastewater output capped at 200,000 gallons per day under an agreement with Wareham, Bourne sewer commissioners had raised concerns over the summer that an allotment for the development would bring the town too close to its daily limit. But in July, the sewer commissioners directed Town Administrator Thomas Guerino to investigate the possibility of reducing Hideaway Village’s daily allotment of 60,000 gallons to 25,000 — an amount closer to the Head of the Bay Road condominium property’s average output per day during the past decade.
Early last month, the state Department of Environmental Protection informed Guerino that the sewer commissioners have the flexibility to allocate daily wastewater flows as they see fit, opening 35,000 gallons for the town to reallocate.
Guerino met Thursday night with representatives of Hideaway Village, a cluster of condominiums off Head of the Bay Road, and described the discussion as “positive.” Peter Meier, a sewer commissioner and chairman of the Board of Selectmen, echoed Guerino’s praise of Hideaway Village representatives for “being willing to work with us.”
“In some ways, we’re pulling the rug out from underneath them,” Meier said. “Legally we could have still done it, but it could have been ugly in other ways.”
The developers had initially planned on building a $55 million mixed-use building with first floor retail space, 144 residential units and a rooftop restaurant with a seven-story view over Cape Cod Canal. But, to accommodate the town’s limited wastewater capacity, the developers offered to first build the hotel and conference center, which would require a smaller wastewater allocation.