inn provides a special connection between our guests and staff. Weddings, graduations and more
are regularly
shared in our facility. This history of peo- ple and events helps to make our guests more like family.”
Representing two upscale special event venues in Philadelphia, Kathleen E. Kelly, director - advertising and marketing for Finley Catering, notes that Finley is the exclusive caterer for both the Ballroom At the Ben Franklin House and The Crystal Tea Room. Adding to their intrigue, she adds that both of these venues are histori- cally certified.
“Each ballroom has breakout rooms for various meetings,” notes Kelly. “The main ballrooms each can accommodate up to 1,000 guests.”
“On site event coordinators work exclu- sively with each and every client to ensure their event goes smoothly from start to fin- ish. We have executive chefs who will design and personalize menus to comple- ment the theme of each event. In addi- tion, we host only one event at a time whereas various hotels may have numer- ous events going on at the same time. Our focus is on your event only, while provid- ing personal service,” Kelly notes.
“Both the Ballroom At the Ben and the Crystal Tea Room maintain extremely high-end clientele who return to us to host their events,” she continues. “This is due to the comfort level they have experienced and the proven success record of Finley Catering Company.”
In Rehoboth Beach, the Boardwalk Plaza Hotel is Delaware’s only oceanfront AAA Four Diamond Award winner, and features a spectacular location for event planners who are looking for an upscale, boutique event location in the Delaware shore area.
“We offer 84 accommodations, most of them suites, but over a dozen different room types are available including an adults-only concierge floor for those trav- eling without children,” says Jennifer Zerby, director of marketing at Boardwalk Plaza. “Our in-house gourmet restaurant, Victoria’s, offers a view of the Atlantic from every table and provides breakfast, lunch
Mid-Atlantic EVENTS Magazine 15
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