Cory further explains, “Our clientele has become far more educated - with the smart phone, every millennial has access to the latest trends affecting our industry. The culinary world is always evolving, yet staying the same. What’s old becomes new again. Take farm-to-table as an example. People want local; they want healthy. Huge right now is tactile; the sense of touch. Multi sensory is the new secret weapon for food in products. In reaching millen- nials, they don’t want a static webpage - they want instant updates on social media.”
Henry smiles and states, “John Brown knew what he wanted before John Jr. had a smart phone. Get to know the Brown family. They want to be heard, understood and desire to be a friend of the family, not a number in the Constant Contact database.”
The relationship between this father and son team is no different than what occurs in other major firms headquartered in places like Philadelphia, Wilmington and Princeton.
apprentice is becoming the teacher and the teacher is always willing to share the one item that the latest mobile app cannot... Wisdom.
Don’t expect to see Sensational Host become a behemoth with multi exclusive catering venues. That isn’t because of a lack of ambition; rather, an informed executive team that desires to keep their portion of the hospitality industry very personal and highly hospitable.
There are plans on the horizon to have a stronger presence in Philadelphia, and they have began to build that presence just as they have everything else - one friend of the family at a time.
www.sensationalhostcaterers.com The
shrimp and carving station at the signa- ture Buffet.
For dessert or a snack,
Red Mango Yogurt Cafe allows guests to craft their own frozen yogurt, and there’s something to fill anyone’s sweet tooth at Nostalgia Candy Store.
Attendees can enjoy indulgent spa serv- ices and relieve stress with a swim in the 51,000-square foot indoor/outdoor pool that offers a poolside bar, cabanas and tableside fire pits. On the weekends, the pool area transforms into Wet Nightclub with DJs and party lights.
Nemacolin Woodlands Resort in Farmington sits on 2,000-acres of the Laurel Highlands of southwestern Pennsylvania. The resort’s 320 guest rooms include suites, townhomes and luxury vacation homes, plus Falling Rock - a boutique hotel and recipient of the AAA Five-Diamond award.
Nemacolin’s two Pete Dye-designed golf courses - Mystic Rock and Shepherd’s Rock - await groups in search of a day
on the greens. These two courses, cou- pled with a variety of outdoor activities, a world-class spa and lodging options, make the resort the property of choice for more than 100 outings each year.
“Our expert planning team is able to flex to meet the needs of any client - small or large - and design an event that is truly remarkable and memorable,” said director of golf and recreation for Nemacolin, Mike Jones. “For food and beverage, nothing is impossible - from gourmet, boxed lunches to casual buf- fets to extravagant, customized catered dinners.”
Groups find the unexpected brought to life by Nemacolin’s renowned chefs, banquet team and event services pro- fessionals. In addition, the golf courses offer instruction and club fitting at the Nemacolin Golf Academy that’s located next to the two courses.
When it comes to ceremonies after tour- naments, the property has hosted sim-
ple prize presentations,
barbecue
luncheon awards under a tent, and sit- down awards dinners.
“If you can dream it up, we’ll do our best to make it happen,” said Jones.
Most groups award prizes for winners of golf tournaments, and they can vary from trips and rounds of golf to certifi- cates and golf gifts.
Planners choose Nemacolin for events because of its world-class golf on cham- pionship courses, and the conference and catering division is very creative and diversified, orchestrating virtually any type of event desired.
“We work closely and openly with the planner to make sure all needs and spe- cial requests are handled,” said Jones. “The Nemacolin associate who works with the event planner is on-site the day of the event, so there’s a consistency, and the planner has a person he has been working with and trusts.”
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