The Chase Center, which boasts executive boardrooms, versatile and abundant spaces features an award-winning


culinary team that embodies the Center’s overall approach to truly “Do Different.” They have created a menu consist- ing of stations that will provide a perfect opportunity for networking and team building, no matter the time of day. These new “Grab and Chat” stations incorporate creative, pre-portioned menu options especially crafted by the culinary team to be easily handled as guests mingle.


The idea was born out of a desire to reduce waste from buffets. With the Grab and Chat concept, individual portions are continuously replenished at food stations, meaning there are no longer full


chafing dishes of food at the end of service. This concept also allows for more interaction between attendees during the meeting day, increasing its value to corporate clients, as well.


Grab and Chats are an ideal way to enhance an event, from networking breakfasts as guests arrive for their conference to more time to connect over lunch or a dinner at the end of their meeting day.


Also newly opened is the property’s Holiday Inn and Suites Philadelphia West at Drexelbrook. The new hotel “has exceeded our expectations,” ex- claims Savino. “The hotel is doing ex- actly what we planned for: expand our corporate market, host wedding guests, and provide a quiet setting for leisure travelers.”


Close to the Philadelphia International Airport, the Pennsylvania Convention Center and a variety of attractions, the new hotel boasts many amenities, in- cluding: Street Light Bar and Grill serv- ing regional American cuisine; an outdoor patio overlooking a stream; an indoor salt water swimming pool; fit- ness center; meeting room; and a busi- ness center. A walking path is available along the stream and serves as a great way to unwind after a long day of meet- ings, or guests can enjoy a craft cock- tail at Street Light instead.


When it comes to food and beverage menus being served up at conferences and meetings, Savino observes that they have changed significantly over the last five years. “The push for health, protein based, gluten-free, vegan and awareness of the ‘Big 8’ al- lergens have created a need for the in- dustry to offer menu items that can accommodate most all these concerns. We are an accredited Gluten-Free Kitchen and we are sought out by clients who require gluten-free food and beverages. Popular choices today include: build your own Acai and Pitaya bowls; grilled proteins simply seasoned; energy drinks and interest- ing flavored teas; as well as classic cof- fee offerings.”


1­ 4 September­z October­2019


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