Banqueting
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What does the hotel look like?
To see what the hotel looks like there are seven pages:
Photos of the banqueting halls of Emerald Forest Hotel
The banqueting halls can be used in different configurations: from small to very big. We have published some photos to give you an impression of the possibilities.
Videos playlist on the banqueting possibilities in Emerald Forest Hotel
Have a look at the videos on the banqueting possibilities in Emerald Forest Hotel. These videos are mainly on the banqueting halls of the hotel. To see all the videos related to this item click on the video in the task-bar at the bottom next on the small box next to the clock. Then you will see all related videos and you can chose the ones you want to see.
Info on banqueting
Banqueting services are services offered by Emerald Forest Hotel, as almost all hotels do. Generally it is an interesting and profitable business. Banqueting services are services rendered in a hotel for a meal, usually dinner or lunch and especially for groups. A banquet has a predetermined menu and will also have food stations set up for self service. There are different types of banqueting styles.
The services are very much linked to special occasions around individuals, for instance weddings, birthdays and other festivities. But they are also very much linked to the business to business as they are connected to meetings, incentives, congresses (MICE market) and even small exhibitions.
There is always a link to food and beverages, but an arrangement is very often build up out of the following elements
- Facilities as in equipment (beamers, laptops etc.).
- Renting of spaces to meet.
- Food and beverages.
- Special services, for instance extra bandwidth (internet) assistance (secretary etc.).
- Possibilities to stay overnight, so hotel rooms.
Banqueting is in most cases divided into a separate unit in the hotel and has its own manager.
Prices
There is not much information on this. But sales prices in this market in the past ranged from € 25 to € 30 per person per day. This should give you an indication. You can chose from these two options:
- the €25 stands for a standard banqueting offer which will do in many cases;
- the €30 stands for a premium offer: the banqueting product is more extended with more technical facilities and a more luxury food and beverage part.
The prices are not really decisive to the customers in deciding to book the banqueting product or not, research has proven this. The differences between the two products offered are not that big. But you can sometimes offer premium product for the standard price for instance in low season or weeks which are slow on business.
You can change these prices by a maximum of 50% per year in your decisions: this will absolutely be the maximum of a change. There is a history of the hotel and it has an image: you can not change that too radical overnight! But you can also ameliorate the product offered on rising the price.
Prices largely depend on what you are offering exactly. The prices mentioned are an average. Of course there are weeks, for example in January, in which lesser bookings are made, but there are also weeks like in May that, traditionally, that there are a lot of meetings often combined with hotel rooms etc. Furthermore most prices, if published, are rack rates: this means that they are negotiable.
Ground plan of the banqueting section
The big banqueting hall can be rented as a whole or by one section, two sections together of three together. For all (maximum) four halls there are techniques available and there are sufficient facilities to do the obvious activities. All halls have a view to the north where the park is situated. The emergency exits are also in this direction. Unluckily the grounds of the hotel end directly 2 meters outside of the building in this part. This means that there is nothing allowed or possible on the outside: these grounds belong to the municipality. Only in case of emergency the guest can flee into the (municipality) park . There only is a small terrace of two meters everywhere, in fact these are more made to help the maintenance of the building then to have pavement to work on. These 'terraces' are now used by smokers or people who just want to be on the outside during a break.
The big banqueting hall can be divided in four smaller units which each have their own equipment, facilities, doors etc.
- Part 1, 2 and 3 are alike (approx. 15 x 20 meter) they can each hold up to 70 people.
- Part 4 is the smallest one (10 x 12 meter), this part can hold up to 40 people.
So if these are all in use, making one big banqueting hall, there would be room for (3 x 70) + 40 = 250 people. This is possible in one adjoined hall or in four separated ones.
A disadvantage is that the walls separating the banqueting halls, (if divided) are foldable and this makes the rooms rather noisy.
There is a separate entrance for the banqueting guests and there is also (indicated by P) a parking lot, which can hold 60 cars especially for the banqueting guests. These parking spaces can be also be used by the hotel guests or guests that are just visiting to get a drink or enjoy a diner.
Prices and revenues
It is very interesting to know what is profitable in this hotel at the moment you take over.
There is not much detailed information on the results of banqueting yet, just check the page Operating_review. It seems that as you taken over a kind of 'fixed' amount of € 100.000 revenues per year achieved with banqueting was the basis for the Bergman's to work with. Now you can influence this with your decisions.
This group customers bringing this revenues seems to have hardly any links to the customers booking the hotel rooms, so far.
Demand in the market for banqueting
If we look at the past at the total of the market we also see the revenues (€ 100.00) and we know the standard banqueting rice (€ 25) on taking over ant the premium price (€ 30). So we can do some calculation as on the possibilities in banqueting turnover because we also know the capacity of the banqueting halls.
