New restaurant planned for Bruderheim’s seacan hotel
A change in leadership is breathing new life into Bruderheim’s Studio 6 hotel. The four-year old establishment, built almost entirely out of sea cans, will see the opening of a new restaurant and lounge within its walls in the next few weeks.
Noel Marcelo, Director of Hotel Operations, has been in charge of the hotel, with the hotel’s general manager Keerthi Suranga, for the past three months.
Marcelo said the pandemic has hit the hotel hard.
“We’ve gone through some staff because of COVID-19, and occupancy has been low,” he said. “But things seem to be picking up and we are seeing the occupancy start to increase.”
Marcelo said he is excited about the hotel’s future.
“This hotel has so much to offer,” he said. “And now with the new kitchen there will be even more.”
Marcelo added that the restaurant will be serving a small variety of meals.
“Mostly grab and go breakfasts,” he said. “And when people get off work, they can come in for a drink and some appetizers too.”
Bruderheim’s Studio 6 hotel first made headlines during its construction in 2016. Made almost entirely out of sea cans, it was the largest structure of its kind in North America at the time.
“You can’t tell that it’s built out of sea cans,” said Edmonton entrepreneur Boris Javorski, in an interview with CBC Radio’s Edmonton AM in 2016.
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“It’s stucco on the outside. It looks no different than any other hotel. You can’t tell that it’s built out of shipping containers at all.”
The hotel’s design included a lounge area on the main floor that was intended to be used as future restaurant space, but not fully developed until now. Marcelo said although it had never been used, some of it still needed to be upgraded.
“This was a major project. The water piping had to be upgraded to code and we couldn’t open until that was rectified,” he said. “We’ve also added some new equipment to have a fully functioning kitchen.”
Marcelo added that plans for the hotel will include more than serving food.
“We have permit applications in to the town, food handling and to AGLC for the serving of liquor,” he said. “We also hope to install a few VLT machines down the road.”
In addition to providing guests with extra amenities, Marcelo said he will eventually need to expand the number of employees working in the hotel.
“Slowly but surely, we will be hiring more people,” he said. “Once volume starts to increase, we will be very happy to hire more people. People to run the kitchen and for housekeeping.”
While the extended stay four-storey hotel was designed to provide accommodation for workers in the Industrial Heartland region, Marcelo said he hopes everyone will enjoy staying here.
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Jana Semeniuk
Staff Reporter
