fit.
Here, full, hot deluxe breakfast and
lunch, as well as continuous breaks are offered to groups throughout the day.
The group also will find that their meeting room is already staged with advanced audio-visual equipment, allowing the planner to relax with the knowledge that the professional staff of the hotel and con-
ference center has taken care of every- thing.
McDevitt said that all the client needs to do once they sign their contract with Normandy Farm is book their airfare (or drive to the hotel) and show up for the meeting. “Since the conference center offers an all-inclusive package and the
same package is available to all in-house clients, it saves the planner a ton of time and they can concentrate on the content and nature of their business. At Normandy Farm Hotel, meetings are our business.”
The Normandy Farm senior-level sales team is relationship driven. They do everything to alleviate clients from the burdens of meeting planning.
They can even go so far as to plan menus for groups when requested and customize every part of a meeting if desired. Their professional staff works tirelessly. “A meeting at Normandy Farm Hotel is dif- ferent from a meeting at a chain hotel,” observed McDevitt. “You leave here know- ing the first name of everyone on our staff. And, when you return for future meetings, we welcome you back by name, as well.”
According to McDevitt, legal, medical, pharmaceutical and financial meetings make up about 80 percent of Normandy Farm’s meetings business. These special- ized markets return to Normandy Farm because, most importantly, the staff pro- vides attendees with a unique experience that is both convenient and service-orient- ed.
Part of that unique experience is Normandy Farm’s new restaurant and lounge, The Farmer’s Daughter, which fea- tures plush décor and wooden farm tables, outfitting the restaurant with a con- temporary farm-chic feel in a cozy, can- dlelit space.
The Farmer’s Daughter offers a “modern farm cooking” concept that is cultivated by its culinary team. Fresh, local ingredi- ents are used as much as possible. Through the use of ingredients harvested seasonally from the surrounding region, meals here are innovative and full of pure and natural flavors.
“We aspire to provide our guests with a sense of personal connection to the farm- ers, brewers, cheese mongers, distillers and winemakers who collectively help create this exceptional dining experi- ence,” said Bill Beisel, Jr., general manager of the property.
16 May June 2011
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