Holiday Inn Express & Suites Nashville - Brentwood I-65 By Ihg

“Balanced review from a former hotel manager”

I stayed at the Holiday Inn Express & Suites Nashville – Brentwood I-65 (IHG) and found the team genuinely kind and service-oriented. Front-of-house interactions were smooth, and Yasmin in the breakfast area deserves special thanks—she was attentive, upbeat, and kept things moving during the mornin… more

I stayed at the Holiday Inn Express & Suites Nashville – Brentwood I-65 (IHG) and found the team genuinely kind and service-oriented. Front-of-house interactions were smooth, and Yasmin in the breakfast area deserves special thanks—she was attentive, upbeat, and kept things moving during the morning rush. However, several basics need attention. Our room was located near the train tracks, and nighttime rail traffic was clearly audible. Light sleepers should request a room on the opposite side of the building and on a higher floor. From an operations standpoint, the property should review window seals, add sound-dampening drapes, and consider white-noise machines in track-side rooms to reduce disturbance. The breakfast room’s fabric bench seating is heavily soiled and should be reupholstered or replaced with wipeable, non-porous chairs that can be sanitized quickly. Foodwise, consider adding more fruit variety beyond bananas and oranges—apples, berries, or seasonal options would lift perceived quality at minimal cost. Housekeeping standards in my room were below brand expectations. The carpet felt sticky underfoot, which raises hygiene concerns, and one sheet was torn. In 2025, hard-surface flooring (e.g., LVT) is more sanitary, easier to maintain, and holds up better to traffic than wall-to-wall carpet. There’s visible emphasis on sanitization in the lobby (e.g., “germ killer” stations), but the guest-room carpet condition undercuts that message. From a cost and sustainability perspective, the hotel—and the brand—could do more. The volume of disposables at breakfast creates unnecessary waste and long-term expense. For example, at 100 breakfasts per day, disposables at roughly $0.30 per guest total about $10,950 per year. Switching to durable, reusable plates/cups/cutlery might require $700–$800 upfront for ~120 place settings, plus about $0.05 per guest for warewashing (≈ $1,825/year). First-year costs would be around $2,500, yielding roughly $8,400 in savings the first year, with greater savings thereafter, while significantly reducing landfill waste. Bottom line: Warm staff (special kudos to Yasmin) and a convenient location, but targeted refreshes are needed: sound mitigation for track-side rooms, hygienic hard flooring in guest rooms, repaired or easily cleanable breakfast seating, stronger linen QC, and a shift away from disposables. These practical fixes would quickly elevate cleanliness, consistency, and sustainability—exactly what frequent travelers (and former hotel managers) value.

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