vol. 11 no. 3

ThePLANNER 3www.theplanner.ca

i n t h i s i s s u e

Publisher Michel Geoffroy, CMM [email protected]

editor Laura Bony [email protected]

Marketing Coordinator Amber Jackson [email protected]

GraPhic artist Matthew Riopel [email protected]

sales [email protected]

circulation Patricia Lemus [email protected]

communications Lysanne Pelletier [email protected]

contributors Tiffany DeShazo, Kimberly Hartley, Larysa Lacko, Marilyn Lazar, Michael McAteer, Barry Moltz, Marc-André Routhier, Barry Siskind,

The Planner is published ten times a year.Poste-publication No. 40934013

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2105, de la Montagne, suite 100, Montreal, Québec H3G 1Z8Telephone: (514) 849-6841 poste 315 Fax: (514) 284-2282Your comments are appreciated: [email protected]

A monthly digest to inform and enlighten meeting and event planners

The Planner is disTribuTed To Professional meeTing and evenT Planners across canada

THEPLANNER

* a mari usque ad mare

address

P u b l i s h e r ’ s n o t e

Ten Years In Business Is A Long Time…. As The Planner celebrates its tenth anniversary, we thank you, our sub-

scribers and our advertisers, because as the following statistics show,

staying in business is not easy.

According to Statistics Canada, each year, about 145,000 new busi-

nesses are started up in this country, while about 137,000 businesses

declare bankruptcy. So the ratio is almost one failure for each startup.

Statistics also show that 8 out of 10 new businesses fail within the first

three years. It isn’t hard to do the math and it begs the question: “Why

does entrepreneurship have so many casualties?”

According to Dun & Bradstreet reports, “Businesses with fewer than 20

employees have only a 37% chance of surviving four years (of business)

and only a 9% chance of surviving 10 years.” Restaurants only have a

20% chance of surviving two years. Of these failed businesses, only 10%

of them close involuntarily due to bankruptcy; the remaining 90% close

because the business was not successful, did not provide the level of

income desired, or was too much work for the effort.

The old adage, “People don’t plan to fail, they fail to plan” certainly

holds true when it comes to small business success. The failure rate for

new businesses seems to be around 70% to 80% in the first year and

only about half of those who survive the first year will remain in business

the next five years.

Here’s to another ten years - for both of us!

Best wishes,

Michel Geoffroy, CMM

6 The Secret To Great Events Marc-André Routhier takes us step by step through the creation process when holding an event.

8 A Fresh Approach to Recruiting Booth Staff Barry Siskind walks us through the main steps when hiring staff for your next tradeshow booth.

10 Elements of Style Having trouble with your writing? Tiffany DeShazo gives her tips on how to write concisely.

12 Myrtle Beach Convention and Visitors Bureau Kimberly Hartley asks and answers, “If you were a planner, why would you want to take your group to Myrtle Beach?”

14 Destination: Halifax Michael McAteer takes us on a tour in this months “Destination” of Canada’s east coast city on the harbour.

16 Discovery of the MonthAmber Jackson visits Bota Bota - A Unique Spa Experience in Montreal’s Historic Old Port.

17 2013 Atlantic Canada Venue GuideWhere land, water and sky embrace, and you can be part of it.

4 ThePLANNER Volume 11, No. 03

h a P P y b i r t h d ay

What I enjoy most about reading the planner are all the unique ideas from decorating events, planning meals and locating the perfect venue.

Cindy WeirPurchasing Assistant / Travel & Trade Show Coordinator Buskro Ltd.

I really look forward to receiving every issue of The Planner. I find that this publication is well planned, easy to read and always provides useful insight and information for future events. Each issue provides me something useful that I try to incorporate into the planning of events for our organization.

Rhondi Lee BairdDirector, Marketing & AdministrationR.G. Packman & Associates Ltd.

The Planner’s articles are both current and to the point, written by people in the know.

Cheers and congratulations on your 10th anniversary!

Heidi Wilker, CMPBlessed Events

I so look forward to receiving The Planner. For me as an independent meeting planner in the Capital city, Ottawa, I find The Planner is a great source of information relevant to the industry and its growing trends in the world of event and meeting planning.

The topics are not only informative, but also offer an educational component. The the avant-garde with ideas emanating from across the country help me in orchestrating upscale events.

I keep the issues for at least a year and some even remain longer with articles tagged for future use.

Happy Anniversary and many more.

Beverly DanknerEvent SpecialistA MATTER OF TASTE

Congratulations on your 10th Anniversary! As they say...you’ve come a long way baby!

From just a few pages in the early issues to the wide-ranging read we have today, the Planner continues to be one of those publications that you look forward to receiving because you’re excited about what you’ll find inside. Always informative, well writ-ten articles on hot topics right off the press.

Great job! Here’s wishing you ano-ther successful 10!

Cindy PaquetteManager, Human Resources Integrated Research Inc.

Congratulations to The Planner on marking their 10th anniversary. I am grateful to receive the free subscrip-tion to The Planner. I look forward to receiving it and when I do, I read it from cover to cover on my ride in to work each day on the Toronto subway. I keep all the past editions of The Planner, which have an infinite num-ber of yellow highlights through each edition. There is a wealth of invaluable information between these pages.

Keep up the outstanding work~

Jackie Monahan

I like the fact that the articles are not too long and dragging. They get to the point, easy to read, always good topics.

Thank you and congratulations on your 10th anniversary.

Chantal Montpetit, CMPCanadian Construction Association

Your content is relevant to a Canadian audience. You are well tuned in to what meeting planners do on a daily basis and the challenges we face so your articles are very relevant. Its clear you are trying to give us helpful information, I really appreciate that. Happy Birthday The Planner!!!

Sandra Wood, CMP Canadian Medical Associaltion

After 10 years of publishing The Planner, we hold fast to our mission: to

inform planners. We are not a perception or coffee table magazine. Planners want information and that is what we deliver. Our articles

are written by industry professionals whose goal is to tell it like it is. We focus on the positive as this influences planners much more

powerfully than the negative, as well as promoting what is new, good and different in the industry. We do not accept payment for

content as this would conflict with our objectives. Advertising and editorial are separate components and we treat them as such, for

transparency, clarity and in your best interest.

So thank you for your comments, suggestions and ideas over the years. Please keep them coming. It confirms that we are on the right

track. Below you will find some of the birthday wishes we received.


f o r y o u r i n f o

Starwood Reports First Quarter 2013 ResultsDuring this quarter, the Company signed 26 hotel management and franchise contracts, representing approximately 6,200 rooms, and opened 18 hotels and resorts with approxi-mately 4,000 rooms.

The net income for Starwood Hotels & Resorts Worldwide, Inc. was $213 million and $1.09 per share in the first quarter of 2013, compared to $128 million and $0.65 per share in the first quarter of 2012. Frits van Paasschen, CEO, said, “We had a solid first quarter across all lines of our business. Our management and franchise fees grew strongly, and despite our sale of 11 hotels, earnings at our owned portfolio exceeded last year’s levels, driven by great performance at our North American properties. Overall, the global lodging recovery continues along the trend lines we’ve been seeing. Tight supply is driving higher room rates in North America, and our footprint continues to expand in the growing economies.

Hotel News

In its continuing quest for Canadian domin-ation, family-run Canadian hotelier, Groupe Germain, announced that it will build an ALT Hotel in Ottawa for 2014. Expect to see a modern hotel with twelve floors and 148 rooms, designed by Canadian architects Lemay Michaud and Richard Chmiel. The hotel will be located on well-traversed Slater Street in Ottawa’s bustling business district and will share space with 164 luxury condos in the same complex. As in all ALT Hotels, WiFi is always free and the hotels don’t just call themselves green, they mean it. They use: geothermal heating and cooling, heat recovery from indoor air that’s vented outside, water from commercial washers, energy-efficient lighting and a direct digital control system for ventilation, heating and cooling.

BelieveBelieve that you are the best.Believe in exceptional quality and service.Believe in the importance of growth and profit.Believe in the investment of people and assets.Believe in the power of collective positive thinking.Believe in persistent excitement in every-thing you do.Believe in the importance of details and doing the job well.Believe in the sharing of information, both good and otherwise.Believe in creating an environment to pro-mote change and innovation.

Canadian hotels make the Hot ListFour Canadian hotels have received the ultim-ate stamp of approval, making it onto the 2013 Condé Nast Traveler Hot List. Two are from Ontario and two are located in Quebec; the Ritz-Carlton in Montreal, the Four Seasons and Shangri-La in Toronto and La Ferme in Baie-St-Paul, Que., joining a record 154 properties on the annual list of best new hotels in the world. Last year only the Ritz-Carlton, Toronto and Rosewood Hotel Georgia in Vancouver made the cut.

The Hot List is compiled by the magazine’s editors, who anonymously checked out 201 new hotels in 57 countries. The magazine described the Shangri-la as ideal “for a city vacation” and highlighted David Chang’s Momofuku restaurant. The new Four Seasons was praised for being “a clear departure from the old-fashioned, out-of-date original”. In Montreal, the Ritz-Carlton, which underwent a $200-million renovation, scored raves for its “turn-of-the-century grandeur” and for Maison Boulud, another outpost of superstar French chef Daniel Boulud. La Ferme is part of the Le Massif de Charlevoix resort, which has undergone massive change since being bought by Cirque du Soleil co-founder Daniel Gauthier in 2002. Inspired by farm buildings that used to occupy the site, the hotel features a railway station, a public square and a spa. The magazine described it as “eclectic and whimsical” - as you’d expect from Gauthier.

The Hot List issue hit newsstands April 23.


c r e at i v i t y

The secret to great events: The creative process part 1

Now that great events hold no

secrets for you, you have decid-

ed to create one. You see your

calendar, and you identify the

next project on the list. You

are enthusiastic and driven by

vision. You are definitely ready

to take action.

To contribute to your success,

I offer a guide to help you in

your creative process. Although

it seems like a traditional

approach, the process of creat-

ing an event contains subtleties

that, once mastered, will save

energy and many hours of work

while attaining better results.

The steps towards creatingStep 1: Create the Master Plan: This is the fundamental first step of a project. It contains a clear vision of the goals, methods, actions and desired outcomes for your event. It allows you to compile the requirements from all the teams to reach a common goal and vision. The clearer the plan, the better the outcome your event will be.

Step 2: Create the concept: Once the plan is approved, it is time to create a concept that will allow you to achieve your goals. It contains an outline of the staging of the message, theme, media and stakeholders needed to obtain the desired result.

Step 3: Create the mobilization plan: Once the direction and means are approved, it is time to create a plan to mobilize the team for project success. It contains the roles, steps, expectations and responsibilities. This is an essential tool to get everyone involved to

play a key role in the success of your event.

DETAILED EXAMINATION OF THE FIRST STEP TO CREATE THE MASTER PLANA good plan contains 4 key elements: the goal, the means, actions and expected results.

The goal: Describes the purpose of the event you want to produce. We usually find the following goals: recognition, motivation, celebration, promotion, educating, informa-tion, etc. To have better control over your event, I suggest you go further. Your goal should be more detailed in order to inspire more creative ideas.

Examples of a detailed goal: To recognize the commitment, behavior and actions of all employees, and to maintain exceptional qual-ity of service despite the challenges posed by the merger of the organization, the restructur-ing of its call centre, reshaping of work teams and the closure of some service centres.

The means: Describes the practical approach to take to achieve the goal. Generally, we use the traditional means of the industry. For example, for recognition we offer a gift, a medal ... I suggest you add a little more dimension to your strategic thinking. Ask yourself the following question: what strategy should I put in place to achieve my goal? By linking your strategy, you may greatly expand the scope of your event.

Example of strategy: To recognize the com-mitment, attitude and actions of employees, we need to show the impact of organizational changes (challenges, constraints, difficulties) on the work of employees. Show how, with-out real commitment, it would have been easy to lose the quality of service. Also show how some people have taken bold initiatives to maintain the image of the company with success of the project at heart.

Actions: Once a definite, detailed goal is chosen and the strategy is worked out, it is a question of establishing the key actions needed to start and carry out the strategy.

Examples of actions:• Identify organizational changes that have

had a profound impact on the work of employees and name them.

• Identify the teams that have undergone the most changes and introduce them to the public.

• Identify initiatives that maintain quality of service and enhance it.

• Get testimonials from clients who appreci-ated the efforts of the customer service team.

• Go get a statement from the president to express his/her appreciation for their efforts and to encourage everyone.

By Marc-André Routhier


c r e at i v i t y

Results: To finish the master plan, clearly identify the outcomes of the various actions to be implemented. This will create the most appropriate event concept for the situation (the next stage of the process).

Example of results: • The participants understand the extent of the chal-

lenges (educational section).

• The participants are touched by the exceptional engagement of the employees (emotional section).

• The participants see the appreciation from manage-ment and the customers (emotional section).

• The participants are inspired to carry on in the same direction (inspiration section).

In conclusion: To create an event, you must bring your organizational skills to bear and give clear direction to provide the means to complete objectives and commit to the project’s success. By doing this, you:

#1- Will maximize the effectiveness of your event: With clear direction and means, you will know where to invest your money and time to obtain maximum results. Your events will be perceived as added-value to the organization.

# 2 - Will act as a partner for success: As the direc-tions are clear, the means to achieve the goals speak for themselves. It is up to everyone to give their ambi-tions life, not for you to convince them. You’ll be seen as a supportive and high performance ally.

# 3 - Will mobilize people to play their role: You will no longer be pushing participants to be dynamic as each will have a role and a responsibility to fulfill for the event. A weight will be lifted off your shoulders while increasing the scope of your event.

Next month I will discuss continuing the process: how to create striking , effective and profitable concepts to increase the significance of your events.

Start brainstorming!!

Marc-Andre Routhier is a consulant, coach and video and event producer. You can contact him at (514) 933-0869 or at [email protected]

A few trends we are starting to see and hear aboutIn hotels...

Big-league bathrooms. Hotel guests want bathrooms that are better than what they have at home. There needs to be some practicality in design (like having enough space to keep products in the shower). So the next wave of bathrooms will be larger. In fact, many guests now want their own private bathrooms when travelling as a couple, so we may see configurations with two bathrooms - including both tub and shower - in each room.

Let the light in. As baby boomers get older, there’s going to be a need for better-quality lighting. Look for an increase of LEDs in both guest rooms and public spaces. Overall, there needs to be more vari-ability in how light is adjusted and controlled.

Higher tech. The thing that makes a hotel feel dated the fastest is the technology interaction. If it’s out of date, with outlets located in ridiculous places-making it hard to charge your phone, for example-the room will feel antiquated no matter how chic the decor. Everyone has some kind of electronic device, so they have to be able to access and use their gadgets.

More fluidity. There will be less rigidity among different parts of a hotel. The definitions of lobbies, bars, restaurants, and other public spaces are blurring.

In spas...

Hammams will be hot. Traditional hammams will become more popular, but with a modern twist which will allow for highly calibrated heat and humidity levels. More and more, people also want to social-ize in spas, and a hammam is perfect for groups or couples.

In food...

Community building. Hotels and their restaurants will become more seamless with the surrounding area. We’ll see less of a distinction between a hotel restaurant and a neighborhood hangout, with locals-not just hotel guests-spending time there. The hotel itself will become a community.

Away with formality. We’ll continue to see hotel restaurants that are basically fine dining in terms of the quality of food and service but without the attributes we traditionally consider staples of ‘fine dining’, like a sommelier, white tablecloths, multiple captains in the dining room, etc. All of this is becoming much less relevant, which is redefin-ing what good service means. Our increasing desire to know where our food and wine come from is putting the focus on the quality and origin of the ingredients rather than on the formality of the room and service.

To create an event, you must bring your organizational skills to bear and give clear direction


While the validity of each of these rea-

sons can be debated, what is crucial

is to step back from your corporate

perspective and look at what your customers

want. When you compare your customers’ needs

to what you are doing to satisfy them, you might

see that you may be missing a great opportunity.

In each category, exhibitors are under-delivering

on attendee preferences. For example, the top

three categories that attendees prefer to meet

at a trade show are sales/marketing, scientific/

technical and research/development. Each of

these categories was preferred by at least half

of the respondents. Yet, the closest that exhibi-

tors came to satisfying attendees desires is with

sales/marketing at a mere 30%. The other two

categories could have been completely ignored

at 3% each.

If we agree that one of the primary rationales for

face-to-face marketing is the ability to engage

customers in the process of finding solutions,

then we can also agree that we should be

providing these attendees with access to the

people they want to converse with. The solution,

then, is to re-think the recruitment and training

practices that may have served well in the past,

but may leave future performance expectations

flat at best.

Following are the steps to a new and more

dynamic human resources plan for your exhibit

program:

1. Create specific profiles of the people you

are hoping to meet at the events you participate

in. Profiles go beyond basic demographics and

should include as much information about the

people you are attempting to meet as possible.

Remember that when you participate in a trade

show, you are selling to corporations, but com-

municating with individuals.

2. Obtain senior management commitment to

the importance of your exhibition program and

your need to dig deeper for people to represent

your corporation at shows. When support comes

from the top down, it not only provides motiva-

tion for staff to get involved, it also makes it

easier to obtain a commitment for the resources

you need to implement your exhibit program.

Allocating staff to participate in a corporate exhibit program is fraught with challenges such as:

• resentment from sales staff, who would rather not leave their territory to participate in a show where they are not closing deals

• a perception that working the booth in exotic location is a perk like a paid vacation, whereas in a less attractive location, it is thought of as a punishment for a sub-standard performance

• a shortage of trained personnel who can effectively achieve the corporate exhibit goals

• the misconception that older and more experienced staff will do a better job than younger staff who have not developed strong customer relationships

• the cost of training new staff is prohibitive

A Fresh Approach to Recruiting Booth Staff

t r a d e s h o w s

By Barry Siskind

Preferred Exhibit Staff Profile by Job Function

Most Preferred by Attendees

%

Exhibitor Representation

(Mean)%

Sales/Marketing 56 30

Sales/Marketing management * 27

Scientific/Technical 51 3

Executive/Upper Management 46 27

Research/Development 50 3

Production/Operations 47 4

Engineering 42 3

The following chart, which is taken from a recent study by the Centre for Exhibition Industry

Research, highlights the problem.

Source: CEIR, The Role and Value of Face-to-Face, Exhibition Staff Practices, Report F04.12


t r a d e s h o w s

3. Create a program that highlights the oppor-

tunity for staff to represent the corporation.

Your staff is often motivated when they see how

their help will benefit the organization as well

as themselves. A new program allows you to

tap into often forgotten human resources and

convert them to company ambassadors. When

launching this, you need to articulate each

ambassador’s role.

4. Communicate your rationale for expanding

your search for staff. One of the easiest tools to

use is the chart in this article. If your staff knows

that customers have expressed a desire to talk to

them, you have created a value proposition that

can’t be easily ignored.

5. Train staff on interpersonal skills, product

knowledge and what it means to be in the public

eye. The first step is to shed the stereotypes of

who is the best person to work at an exhibition.

Successful booth staff do not have to be extro-

verts or “born” sales people. Rather, the basic

need is their passion for the products, services

and corporation they represent and a desire to

share what they have learned. Once that’s in

place, the specialized skills they need to master

can easily be integrated into their individual

personalities.

6. Reward those who have successfully repre-

sented the company at a trade show. This goes

back to having senior management support.

Perhaps your CEO could sign a certificate to all

your Ambassadors thanking them for their com-

mitment. Maybe you can publish some of their

success stories. Perhaps you can survey custom-

ers and determine how your staff has affected

the relationship with the customer. There are a

multitude of rewards that go beyond a monetary

gift.

If you really want to positively impact your exhibit

program, think about introducing a program

that lets you uncover some real talent in your

organization that might be eager to take on this

new challenge.

Barry Siskind is North America’s foremost trade and consumer show expert. Visit his Web site: www.siskindtraining.com or e-mail him at: [email protected]

Are you attending IncentiveWorks 2013, where the focus is on helping planners build many key business components? Whether you’re look-ing for education, networking, new products or services, you’ll find it at this show.

It’s Canada’s largest trade show and conference for the meetings, incentive travel, events and promotions industry, bringing together over 700 suppliers

and over 3,000 professionals who plan, organize or influence their organization’s meetings, incentive travel or events and use those services. Admission is free for buyers.

In its 22nd year, the show is constantly innovating. New this year are the VIP Buyers Pass for experienced planners and the Appointment Pass, open to all experi-ence levels. They’ve also expanded their hosted buyers program and partnered with the Canadian Tourism Commission to bring in more international buyers.

The 2013 mobile app features session descriptions and speaker bios, event schedules and maps, alerts, an interactive floor plan, comprehensive exhibitor list, photo gallery and links to IncentiveWorks social media.

There’s an Appointments Program, Concierge Service, Interactive Zones (which have previously featured team building, spa, group activities and services to deliver better events in Toronto and beyond), Connection Lounge (where planners can catch up with peers, meet new colleagues in the industry, pick-up a bite to eat or sim-ply relax and charge their mobile device).

Back from last year, Knowledge Pods on the show floor. These intimate learning

zones feature free 20-minute sessions on emerging topics, product demonstrations and peer-to-peer learning. Education ses-sions and workshops are designed to pro-vide insight, tips and applicable learning experiences, regardless of where you’re at in your career.

The conference aspect offers profes-sional speakers and industry experts with engaging, relevant content to help plan-ners deliver better events. Workshops will meet the Convention Industry Council’s (CIC) time requirements for continu-ing education sessions and may qualify towards your certification / re-certification.

“Our team is proud of the power-ful networking that takes place during IncentiveWorks,” said the show’s general manager, Robin Paisley. “I’m especially excited for this year because we are pro-viding the planner community with even more breakthrough content, exciting ses-sions and expert speakers. We look for-ward to seeing you in August. Make sure you find me to say hello!”August 20+21, at the Metro Toronto Convention Centre.www.meetingscanada.com/incentiveworks

Marilyn Lazar is a freelance writer with a special interest in travel and events. After graduating from Concordia University in Communication Studies, she continued her education in travel writing at Ryerson University Toronto and through Mediabistro in New York. Marilyn can be reached at [email protected]. Read her articles at marilynlazar.com

INCENTIVEWORKS Has the Works


c o m m u n i c at i o n s

Elements of StyleWilliam Strunk’s Elements of Style has been the standard writing style guide

since 1918. When it comes to writing concisely, Strunk says, “Vigorous writing

is concise. A sentence should contain no unnecessary words, a paragraph no unneces-

sary sentences, for the same reason that a drawing should have no unnecessary lines

and a machine no unnecessary parts. This requires not that the writer make all his

sentences short, or that he avoid all detail and treat his subjects only in outline, but

that every word tell.”

In other words, according to Strunk, writing concisely is to “omit needless words.”It is possible that we have been taught inadvertently that more is better

when it comes to writing. In school, we are required to write essays that have a specified word count. And let’s admit it, we often add needless words in order to meet that word count. I’d like to suggest that in writing, less is more, less is better.

Why all this talk about writing concisely? What are the benefits to you? Whether you’re writing effective emails, letters, memos, or manuals, writing concisely will allow you to get your point across to your audience quick-ly. Your message will become clearer, more understandable and easier to read. In addi-tion, your readers won’t get annoyed with your wordy message or need clarification.

Tips to write concisely:

Remove redundancy. Avoid saying the same thing twice. Example:

• Many uneducated citizens who have never attended school continue to vote for bet-ter schools.

• Many uneducated citizens continue to vote for better schools.

Reduce phrases to words. Example:

• Citizens who knew what was going on voted him out of office.

• Knowledgeable citizens voted him out of office.

Omit gratuitous intensifiers and qualifi-ers. Avoid using words such as really, very, quite, extremely, severely when they are not necessary. Example:

• The salary increase is severely inadequate.

• The salary increase is inadequate.

Erase expletive constructions. Expletive constructions begin with there is/are or it is. Example:

• There are twenty-five students who have already expressed a desire to attend the program next summer.

• Twenty-five students have already expressed a desire to attend the program next summer.

Negate nominalizations. Nominalizations use a phrase where a single word suffices. (This is known as a nominalization, or smoth-ering a verb.) When you see a “(verb) a/an (noun)” construction, convert the noun into a verb and replace the phrase with it. Example:

• The report gave an analysis of the accident.

• The report analyzed the accident.

Delete superfluous phrases. These phrases add nothing to the meaning of the sentence. Example:

• All things considered, Connecticut’s wood-lands are in better shape now than ever before.

• Connecticut’s woodlands are in better shape now than ever before.

Avoid clichés. A cliché is a trite and overused expression or idea. Example:

• He works like a dog to pay the bills.

• He works long hours to pay the bills.

Elude euphemisms. A euphemism is a word or phrase that substitutes language the speaker or writer feels is too blunt or some-how offensive. Good writing tells the truth and tells it plain. Example:

• The peace-keeping forces patrol the north-ern border of the enemy line.

• The armies patrol the northern border of the enemy line.

There is a quote that says; “If I had more time, I would have written a shorter letter.” Now this quote is attributed to so many dif-ferent people that I would need to include an appendix to list them all. Suffice it to say, my closing advice is to “take the time to write less (shorter letters) and say more!”

For more reading on writing less and saying more, here are links to a few additional resources:

• Elements of Style: www.bartleby.com/141

• “8 Steps to More Concise Writing”: www.dailywritingtips.com/8-steps-to-more-concise-writing

• “Writing Concise Sentences” : grammar.ccc.commnet.edu/grammar/concise.htm

This article originally appeared on OPEN Forum, an online publication for business owners and entrepreneurs. Visit www.openforum.com to learn more.

Tiffany is Sr. Communications Designer at Orgwide Services, where she manages the production of multiple, weekly publications, serves as chief editor on all projects and is experienced in developing newsletter content and design. Tiffany graduated from the University of Memphis with a Bachelor’s degree in English, concentrating in technical and professional writing. In addition to working at Orgwide, she also teaches two high school literature classes once a week.

By Tiffany DeShazo


i n c o n v e r s at i o n

Food-wise IntervIew wIth CArL BAPtIStA, CheFreAL SPOrtS BAr & GrILL, OttAwA

Q: What are some upcoming food trends for 2013?

A: Communal/shared/family style menus which encourage small and large groups to share food. Not just your typical “tapas” style small sharing plates, but big platters that evoke memories of big Mediterranean or Chinese dinners. That’s the way to go! Think Momofuku (New York, Toronto), Zahav (Philadelphia), or Au Pied de Cochon (Montreal).

And the daily/nightly table d’hôte/prix fixe menu is a great idea too. A constant-ly changing, seasonally driven menu is another brilliant idea. For a taste, check out Ad Hoc (Yountville, CA) or Ruby WatchCo (Toronto).

Q: Given that many planners are working with tighter budgets, what are some ways that they can cut costs without sacrificing the food quality or “wow-factor”?

A: Stationary food works well with large num-bers. They can often be visually appealing and it allows for a variety that passed hors d’oeuvre cannot match.

You don’t necessarily need chef attended stations (an added cost), but charcuterie, cheeses & fruits, dips, breads & spreads, are all great ideas for feeding large groups on tighter budgets. Also, a talented banquet/catering chef can turn these displays into culinary works of art.

Q: What are some basic things that plan-ners should know in terms of food and catering that would make an event run more smoothly?

A: Know your theme and have some ideas of what you want, but be open to sugges-tions from the catering, events, and culinary teams at your venue of choice. They can all offer insight that you may have overlooked. In fact, I believe any event has to be a com-promise between your vision and the venue’s ability to deliver. Don’t give up on an idea if it’s an important part of your event, but be prepared to bend a little in order to make it happen.

Finally, be sure to pick the right venue and the right caterer for your event. Check ref-erences, do sight inspections, have menu tastings (if your event requires it). Work with them - they are here to make your event a success. I’m not telling you to micro-manage them, but at the same time, ensure that they understand your vision.

Baptista conjures up the image of a fresh and lively communal / sharing styled event. He highlights a culinary togetherness that not only doubles as a work of art but inspires the economy and keeps local merchants prosperous; all of this, while being easy on the purse strings. This is music to any plan-ner’s ears.

To get a taste of Carl Baptista’s food firsthand, visit the Real Sports Bar & Grill in Ottawa or send him an email at [email protected]

After touring the Ottawa sports

venue and noting its potential

for event planners (as seen in

last month’s issue), I built up

quite an appetite. The food

made such an impression on

me that on my next trip to

Ottawa, I knew exactly where

I was headed, and luckily

enough, I was able to have a

chat (and a quick bite) with

Chef Carl Baptista. A seasoned

veteran, he’s been working in

the food and catering industry

for over thirty years, and so

today, he understands exactly

what it takes to spice up an

event. In the past, Baptista has

worked at the Four Seasons

Hotels and Resorts as well

as the Urban & Urban Event

Catering. I spoke to Carl over

a refreshing blended beer, so I

thought I’d share a slice of our

conversation to make planners

a little more food-wise.

By Amber Jackson


d e s t i n at i o n s

myrtle beach area COnventIOn And vISItOrS BureAu

Q: How do you view your geographic loca-tion as an advantage?

Located on the coast of South Carolina, the Myrtle Beach area, otherwise known as the Grand Strand, consists of 100km of beautiful beaches. South Carolina’s Grand Strand is blessed with moderate temperatures annu-ally and enjoys a mild average temperature of 23 degrees Celsius with an average of 215 sunny days a year. So whether your meeting is spring, summer, fall or winter – it is the perfect time for a group gathering on the beautiful beaches of the Grand Strand.

Q: What are the traditionally high and low seasons and what are the advantages with each season?

The best months to plan a meeting in the Myrtle Beach area are during the spring and fall months with perfect weather but smaller crowds. Also, November through February is value season when group rates can easily be more than half the cost of peak season rates during these times. Mild winters and year round activities enable groups on tighter budgets to experience all that Myrtle Beach offers during the value season.

Q: What are some of the seasonal activities and attractions?

The Myrtle Beach area is home to many events throughout the year, including festi-vals, bog-offs and hoedowns, but the Holiday Season is one not to miss. Enjoy the season

as the area turns into a winter wonderland of holiday decorations, holiday themed shows and even a tree festival. Some holiday events include:

• Brookgreen Gardens’ Nights of a Thousand Candles, held during December, brings the gardens and sculptures to life amongst the soft glow of more than 5,500 hand-lit candles and countless sparkling lights

• Dickens Christmas Show, each year in early November, is inspired by Charles Dickens “A Christmas Carol.” Guests step back in time to an elaborate 19th century holiday marketplace setting where this national award-winning, holiday event is the ticket to a fantastic, fun filled, shopping experi-ence

• Ripley’s Festival of Trees, from the begin-ning of November to the end of December, is a display of more than 50 trees through-out the aquarium decorated in unique ornaments, representing the great divers-ity of the United States

• Shadrack’s Christmas Wonderland, running from November through early January, is the world’s largest drive-through, fully computerized, LED light and music show of its kind

• Canadian American Days – March 9-17, 2013 – 52nd annual festival honoring Canadian visitors with parades, entertain-ment, discounts and cultural activities

Q: If you were a planner, why would you want to take your group to Myrtle

Beach?

Nowhere else can you find

over 40 hotels with meeting

space to host your group,

as well as, a convention

center with 250,000 square

feet of flexible space, along

with 100km of beach-

front accommodations, 5

shopping and entertainment

complexes, 1700 full service

restaurants, 7 live theaters,

100 golf courses along with

history, culture and arts - all

in one destination!

Many attractions and

restaurants cater to the group

business providing private

rooms, special menus and

activities, along with special

pricing to accommodate your

budget.

By Kimberly Hartley



Q: What are some of the activities a group could participate in, team building or otherwise?

Team Building experiences abound in the Myrtle Beach area. Enjoy race car competi-tions at NASCAR SpeedPark or the NASCAR Experience, Murder Mystery dinners at House of Blues or ropes courses at several locations. If outdoor activities are more your game, then be sure to check out scaven-ger hunts at Brookgreen Gardens or nature activities at either of the state parks – Myrtle Beach State Park or Huntington State Park. Embark on kayaking, dolphin watch cruises, fishing charters, parasailing and more. Pump it up at MagiQuest’s live action adventure game where working as a team helps you get further or at one of the local mazes where team work gets you through!

If you prefer golf then choose professional or miniature golf tournaments. With over 100 championships courses in the area any type of tournament can be played. Or for those who just want to golf for fun, there are 50 mini putt courses to excite you as a team!

Q: Can you provide some fast facts for planners - number of hotel rooms, number of meeting rooms, conference and/or con-vention centre info?

One of the many advantages of hosting a meeting in the Myrtle Beach area is the tremendous variety of lodging choices and meeting facilities from one end of the Grand

Strand to the other.

With 90,000 guest rooms area wide, planners can choose from over 40 properties with meeting facilities onsite. Choose from amen-ity rich resorts, oceanfront high-rise hotels, or luxurious condominium resorts, to host groups of just about any size. Each property offers an array of services including busi-ness centers, A/V services, catering, break-out rooms and multiple room set up options. Looking for a unique setting to motivate your sales team or introduce new training tech-niques, the Myrtle Beach area offers a variety of settings from aquariums to golf courses to historic plantations depending on the size of your group.

The 402 room Sheraton Myrtle Beach Convention Center hotel is perfect for groups whose activities are hosted on site in the 250,000 flexible square feet of meeting and exhibit space. But if ocean view is what you prefer, 3000 additional rooms are avail-able within one mile!

Q: If you had to briefly describe what makes Myrtle Beach different what would you say?

Oceanfront, waterfront or golf course views are just a few choices. Myrtle Beach has many unique settings for your next meeting. Relax, surrounded by the serene setting of exotic fish at Ripley’s Aquarium or the beauti-ful gardens and sculptures at Brookgreen Gardens. Enjoy a live entertaining show dur-

ing breaks at one of our 7 live entertainment theaters or take in the waterfront while team building at WonderWorks ropes courses and zip line. So if you can meet anywhere, why aren’t you meeting here?

Q: If planners are interested in holding their activities in Myrtle Beach who should they contact?

Planning an event in the Myrtle Beach area could be as easy as the ocean breeze! Take advantage of the services offered by the Myrtle Beach Area CVB Group Sales Department - nationally recognized with the Gold Service Award by Meetings & Conventions magazine and the Pinnacle Award by Successful Meetings magazine. From planning stages to execution, our staff will partner with you to match the best of Myrtle Beach with the needs of your group.

Kimberly Hartley, Travel Solutions by Design Corp.providing services for the Myrtle Beach Area CVB T : 905-582-9252 C : 905-815-3731 E-mail: [email protected] Site Web: www.visitmyrtlebeach.ca


The Atlantic Ocean has a moderat-

ing effect on the temperature in

Halifax and has no less formed the

temperament of its people. The city

was once the epicentre of trade and industry

in Canada, only to see its influence wane over

the course of the last century and a half, as

wealth and power drifted westward, just as it

continues to do today in this country. In its

wake though, history has forged a community

bound by a culture that was defined by the

need of its habitants to cooperate with one

another to survive, and thrive in the most

enjoyable manner. In a word, Haligonians are

sociable! How does this translate for event

planners? For your clients who will be experi-

encing the city up close and personal, consid-

er that Halifax placed fourth out of 190 cities

and towns listed by Money Sense Magazine as

the best place to live in Canada in 2012.

For you the planner, who must work out every

detail of your upcoming event, you should

know that Halifax was chosen by London’s

Financial Times FDI Magazine (Foreign Direct

Investment Unit) in 2010 as the number one

small city of the future in North and South

America when it comes to implementing strat-

egies to attract foreign investment. This

assessment is partly based on the number of

staff Halifax has dedicated to promoting and

facilitating inward investment and any key

initiatives being implemented to attract more

investment. In other words, they want your

corporate business and are organized to help

you with every step of your process. When

I say “they”, I am not referring just to the

agents you may first contact when planning

your convention; I am talking about everyone

from hotel staff to the guy who will box your

live lobster at the airport on your way home.

Sociable is what sociable does – there is not a

difficulty you may have that someone won’t be

there to help you out with. Pulling together is

an ethic that is bred in the bone here.

Just shy of 400,000 people live in the HRM,

Halifax Regional Municipality making it the

largest population centre in Atlantic Canada.

Remarkably, there are six universities found

in the HRM out of a total of eleven in Nova

Scotia, leading to an old saying that the

province’s biggest export was “brains”. No

longer. The beauty of the province has always

been a magnet to anyone born here and the

amenities offered by Halifax are attractive to

newcomers seeking an urban lifestyle that is

actually liveable. Take a tour of the city and

you will experience a fusion of traditional

maritime life and what is new now. Foodies will

delight in a restaurant scene that is generat-

ing creative sparks. Geir Simensen, maestro

and master chef of Saege Bistro and Scanway

Catering, explained how the locavore move-

ment has taken hold of restaurateurs in the

city who access the especially fresh resources

of the sea and the abundance of farm produce

from inland. The active participation of well

established Nova Scotia wine producers com-

pletes the circle of gourmet fare that is offered

in Halifax. It’s not just about clam chowder

anymore, although nobody will ever turn down

David, a corporate event planner from Texas, was focused on the CNN weather report coming from the television above the bar at the Delta Barrington. It was mid June, but the grim forecast from the southern states was for another week of 100 degree days. Downtown Halifax, where we were relaxing, was more than comfortable - nobody was breaking a sweat here . “We won’t see this kind of weather back home until Christmas”, sighed David. I had to admit, it was a gift. It would not be long before the pulverizing heat of July baked the sidewalks of my hometown of Montreal forcing the population into climate controlled bowels of the metropolis. Our hosts from Destination Halifax informed us to bring a jacket along to this FAM tour as the weather in Nova Scotia is changeable. Indeed you may, one morning, throw open the drapes of your harbour view hotel room to see a grey wall of fog pressing on the window, occluding any trace of man or ship. Don’t worry, by lunch the sunlight will open up on your plate of Digby scallops and a sparkling white wine from the Gaspereau Valley. It is the nature of life by the sea.

Destination Halifax


By Michael McAteer



that perennial Nova Scotian delight, the

fresh boiled lobster. To see someone eating

one for the first time is almost as much fun as

diving in yourself.

One thing I can’t get over is the ubiquity of

music in the city. It seems everyone is a musi-

cian, perhaps bred of generations of kitchen

parties and long winters. From Celtic fiddle

to modern rock, music can be heard any

night of the week in the pubs downtown. No

excuse is needed to party....Sociable!

Alright, so where does the work get done?

Convention facilities are city scale. The

Halifax World Trade and Convention Centre

is so big I swear it has its own atmosphere

in the main arena, but is so adaptable that

it can configure its space to accommodate

any kind of group or event. The same goes

for the hotels. All of the “usual suspects” are

present in the downtown core with mostly

new properties, and the old Lord Nelson has

been brought back to Bristol glory with mod-

ern tweaks to make it a top contender for the

corporate event market. The Cunard Centre

on the waterfront is not only a maritime

museum, but houses a reception hall that

cleverly takes advantage of the architectural

form of several sailboats in the museum’s

collection. It is a memorable space that is

out of the ordinary.

Let us not forget the Citadel which overlooks

the harbour front and commercial district.

The old fort, after all, evokes the origins of

Halifax as a key military stronghold and its

stone walled reception spaces are unique.

Today the fort’s role is strictly ceremonial but

quotidien. Every noon hour is announced by

a deafening blast from one of its cannons

perched on the parapet. Pity the world lead-

ers visiting Halifax for the 1995 G-7 Summit

meeting, who were thrown to the ground in

a panic by their body guards as the big gun

announced lunch.

f o r y o u r i n f o

It’s not just about clam chowder anymore

Dating portal helps travellers to meet at US airports and airlinesAirports are hotspots for meeting new people. However, with men greatly outnumbering lone female travellers by 15 percent, meeting at the airport can be turbulent. A survey by a destination-dating website polled 2,000 single female travellers to reveal which airlines single women travelled with most often.

The destination-dating website conducted a national survey in the United States to find the most popular domestic airlines among single women travelers. The survey polled 2,000 single female travellers to determine which airline they fly with most often when travelling domestically. Delta Airlines topped the list with 13 percent more women choos-ing it over United Airlines.

“Aside from the reasonable fares and amiable customer service, male business travellers frequently choose Delta,” says Brandon Wade, Founder and CEO of MissTravel.com, “increasing the airline’s appeal to a woman travelling for leisure, who may have her eyes open for a potential love interest.”

The following are the most popular domestic airlines among single female travellers.

Sixty-four percent of women said that they spoke to strangers while at the airport or air-planes more than anywhere else. “They combine two of my greatest passions: romance and travel,” says Wade. “When you bring two people together with travel, they are able to foster stronger relationships. Adventure exposes people for who we really are, and disarms us in a positive way.”

This destination website is the world’s first destination-dating website, launched in April 2012 as the only travel dating website. The website has been featured on CNN, Good Morning America, ABC 20/20, Inside Edition, etc.

Since its launch, the website has amassed over 275,000 members worldwide, and is still growing. It was founded by MIT alumni and online dating expert, Brandon Wade, and joins an impressive brand family of successful niche dating websites.

Survey Shows Visitors Gamble Less, Shop MoreTravellers to Las Vegas last year were less likely to gamble, but more likely to spend money on shopping and lodging. That’s according to the recently released 2012 Las Vegas Visitor Profile Study. The study, done for the Las Vegas Convention and Visitors Authority, was based on inter-views with about 3,600 out-of-towners. Respondents stayed an average of four days, the same as in 2011, and said they spent an average of $93.13 per night on lodging, up from $84.04 in 2011, but down from $101.68 in 2008.Seventy-two percent gambled while in Vegas,

down from 77% in 2011. However, stated gaming budgets averaged $484.70, up from $447.63 in 2011. Fourteen percent said their room rates were taken care of by casino resorts (“comped”), down slightly from years past (16% in 2011, 17% in 2008). The average expenditure for shopping was $149.29, higher than $129.34 in 2011. But the typical visitor spent $265.11 on food and drink, down from $274.69 in 2011 - perhaps a bit surprising, considering the proliferation of pricey, celeb-chef restaurants in Las Vegas. Visitors spent $42.89 on average for show tickets, down from $47.52 in 2011.

1.Delta Airlines2. United Airlines3.US Airways4.Southwest Airlines

5.Virgin Airlines6.Jet Blue Airlines7. AirTran Airways


d i s c o v e r y o F t h e m o n t h :

discovery oF the month: BOtA BOtA - A unIque SPA exPerIenCe In MOntreAL’S hIStOrIC OLd POrt

My own experience at Bota Bota was an absolute treat. Alternating between warm and cool, the Nordic bath style is

said to have many health benefits. While I was initially reluctant to slide into a freez-ing bath (4oC), all my anxieties quickly dis-appeared. I could feel my airways opening up; it was an instant (and chilly) refreshing dose of comfort. My massage therapist, Leila, not only found the tension in my shoulders, she also taught me great tips on regular stretching techniques. All of this took place between sun bathing breaks right along the picturesque St. Lawrence River.

So this pleasant trip inevitably got me thinking: can such a unique and alternative experience be possible within a corporate group setting? Or is it too intimate an activ-ity to share with colleagues? I received the answers to my questions while speaking to Geneviève Emond, who owns Bota Bota along with her family. She outlined the great possibilities, unique benefits, and numerous features of bringing a group to a spa as well as how to do so effectively.

In fact, corporate spa outings have grown in popularity over the last ten years. This may be due to the increasingly liberal corporate culture in advertising, the fashion industry and the film industry. However, according to Genevieve, even traditional companies like banks and accounting firms have held their special outings at Bota Bota. As they say: the times they are a-changin’ “.

It is important to note that spa attire consists of a bathing suit and a bath robe. Thus, planners must be mindful of the groups they arrange and understand that many folks may simply not feel comfortable in such (a lack of) clothing.

That being said, Genevieve notes that those who frequent spas are likely aware that the intimacy is subject to the client. As a matter of fact, the emphasis at Bota Bota is placed foremost on relaxation and self-reflection. While the spa consists of quiet zones, it is not uncommon to see informal meetings held in robes and bathing suits. Thus, while socializing in certain areas is encouraged, it is not an absolute requirement.

Companies are encouraged to offer Bota Bota gift cards to both clients and employ-ees alike as incentives. Planners, however, are advised to take smaller groups for spa treatments while allowing others to enjoy the sun, the wonderful food, and the numer-ous choices of cocktails outdoors. Give your

employees a choice of activities and they will appreciate the kind sentiment.

There are many benefits to bringing a cor-porate group to a spa; perhaps the most important of all being increased well being. Spas such as Bota Bota are absolutely stress-free environments, which should surely help employees become not only well-rested, but subsequently more productive. It comes as no surprise then that many companies consider the spa experience as an outlet for problem-solving and brain-storming ses-sions. Genevieve calls it her “inspiration for creativity”.

Bota Bota offers customized packages for corporate groups, as they feel there is no standard rate that will suit all groups and budgets. In addition, they hold catered groups of various sizes, from as low as 10 to a full capacity of up to 250 people. Also note that due to the increase in demand for private events at this veritable water oasis, Bota Bota will be opening a new room on the terrace by the end of summer 2013. This yet-to-be-named “floating room” will cater to 40 cocktail-style and 20 banquet-style year round.

For more information on group rates and event reservations, contact: Aurélie Marchand, Vieux-Port / Old Port, Montréal, Que, Call: 514.284.0333 Web: www.botabota.ca

The Nordic baths of Bota Bota

are situated on the waters of

Montreal’s scenic Old Port.

The docked spa features

massage therapy, manicures,

pedicures, water circuits, yoga,

Pilates, and even a restaurant

operated by Auberge Sur la

Route, with executive chef Éric

Gonzalez creating his signature

blend of contemporary cuisine.

By Amber Jackson


at l a n t i c c a n a d a

Province Venue name

Total Suites & guest rooms (hotels)

Total meeting rooms

Largest room (sq ft)

& ceiling height (ft)

Dance Floor

Coatcheck Parking

HOTELS AND VENUES WITH ACCOMODATIONS

new brunswick

NB

Amsterdam Inn and Suites Contact: Brad MacMillan T: 506 474-5050, 800 468-2828 F: 506 474-5054 559 Bishop Drive, Fredericton, NB, E3C 2M6 Email: [email protected] Web: www.amsterdaminns.com Description: Spacious, modern guestrooms and suites offering many amenities of home. Four locations in the province with versatile meeting space and customizable catering options. Capacities: Reception-60 Banquet-30 Theatre-50 Classroom-30 Caterer: Yes Exclusive Audiovisual service: Yes Non-Exclusive Wheelchair access: Yes Loading dock: No

4

461

900

8No No

Yes

Outdoor

Private

Free

NB

Best Western Fredericton Hotel & Suites Contact: Madeline Leveque Toner T: 506 455-8448, 877 455-8448 F: 506 455-8441 333 Bishop Drive, Fredericton, NB, E3C 2M6 Email: [email protected] Web: www.bestwestern.com/ca/frederictonhotelandsuites Description: Newest hotel in Fredericton with jungle-themed indoor pool and state of the art fitness centre. Complimentary hot breakfast and parking. Close to Kingswood golf and Regent Mall. Capacities: Reception-125 Banquet-100 Theatre-125 Classroom-100 Caterer: - Audiovisual service: Yes Wheelchair access: Yes Loading dock: No

0

1434

986

10- -

Yes

Free

We are happy to be able to provide

meeting and event planners with

our latest edition of the Atlantic

Canada Venue Guide. You will find an up-to-

date cumulation of information as provided by

the venues themselves, in order to help you

with your initial research. Obviously internet

research is a must, but starting with paper

is easier. We have listed basic information,

contact names and coordinates; a real time

saver for planners across Canada.

This guide will also be handy as it answers the

most frequently asked questions when doing a

site inspection.

Atlantic Canada is the region of Canada com-

prising the four provinces located on the

Atlantic coast, three Maritime provinces –

New Brunswick, Prince Edward Island, and

Nova Scotia – and the easternmost province

of Newfoundland and Labrador. The Atlantic

Canada Venue Guide covers these four regions.

For more detailed information, please contact:

2013 atlantic canada venue guide

New BrunswickMoncton, Recreation, Parks, Tourism and CultureContact: Louise d’AmoursT: 506 389-5913, Toll Free: 800 363-4558F: 506 859-2629E-mail: louise.d’[email protected]: www.tourism.moncton.ca

Fredericton TourismContact: Wendy BradleyT: 506 460-2852 Toll Free: 888-888-4768F: 506 460-2474E-mail: [email protected]: www.tourismfredericton.ca

Nova ScotiaDestination HalifaxContact: Catherine PorterT: 902 422-9334 Toll Free: 877 422-9334F: 902 492-3175E-mail: [email protected]: www.destinationhalifax.com

Newfoundland and LabradorDestination St John’sContact: Krista CameronT: 709 739-8895 Toll Free: 877 739-8899F: 709 739-8897E-mail: [email protected]: www. destinationstjohns.com

Prince Edward IslandMeetings & Conventions Prince Edward IslandContact: Mary-Helen McLeeseT: 902 368-3489E-mail: [email protected]: www.meetingsandconventionspei.com

Saint JohnDiscover St. John Contact: Shawnna Dickie-GarnhumT: 506 635-2033F: 506 632-6118E-mail: [email protected]: www.discoversaintjohn.com

LEGEND: NB = New Brunswick, NL = Newfoundland-Labrador, NS = Nova Scotia, PE = Prince Edward Island, $ = Pay Service, — = Not Available



Province Venue name


Total meeting rooms



Dance Floor Coatcheck Parking

NB

Casino New Brunswick Contact: Justin Grant T: 506 861-4679, 877 859-7775 F: 506 861-4680 21 Casino Drive, Moncton, NB, E1G 0R7 Email: [email protected] Web: www.CasinoNB.ca Description: The meeting space design allows for many different seating plans and configurations. The Casino can accommodate groups up to 2500, in a space of approx. 25,000 sq. ft. Capacities: Reception-2000 Banquet-1000 Theatre-2400 Classroom Caterer: Yes Audiovisual service: Yes Wheelchair access:Yes Loading dock: Yes

30

943

25000

-Yes Yes

Yes

Free

NB

Crowne Plaza Fredericton Lord Beaverbrook Hote Contact: Cyndy Jewett T: 506 455-3371, 866 444-1946 F: 506 457-1516 659 Queen Street, Fredericton, NB, E3B 5A6 Email: [email protected] Web: www.crowneplazafredericton.com Description: Beautifully restored city landmark since 1948, featuring a wide range of dining experiences, nicely appointed accommodations, indoor saltwater pool and more. Capacities: Reception-500 Banquet-350 Theatre-500 Classroom-200 Caterer: Yes Exclusive Hotel does catering Audiovisual service: Yes AVW Telav Wheelchair access: Yes Loading dock: No

10

15810

4740

13

Yes

PortableYes Yes

NB

Crowne Plaza Moncton Downtown Contact: Kim Ganong T: 506 853-5285, 866 854-4656 F: 506 857-4176 1005 Main Street, Moncton, NB, E1C 1G9 Email: [email protected] Web: www.cpmoncton.com Description: Located in the heart of downtown Moncton, the hotel boasts 12,000 sq. ft. of combined meeting space, full service catering, dining room and wine bar. Capacities: Reception-500 Banquet-350 Theatre-450 Classroom-200 Caterer: Yes Audiovisual service: Yes Wheelchair access: Yes Loading dock: Yes

27

16413

5300

13.6Yes Yes

Yes

Outdoor

NB

Delta Beauséjour Hotel Contact: Joey Duplessis T: 506 877-7151, 877 351-7666 F: 506 877-7122 750 Main Street, Moncton, NB, E1C 1E6 Email: [email protected] Web: Description: Downtown Moncton location. The convention floor provides natural lighting for most of the approx. 24,000 sq. feet of versatile meeting space, all on one level. Wireless internet, and self serve business centre. Capacities: Reception-1100 Banquet-770 Theatre-1100 Classroom-450 Caterer: Yes Exclusive Audiovisual service: Yes Exclusive AVW Telav Wheelchair access: Yes Loading dock: Yes 8:00 - 15:00

6

30917

8540

12.5

Yes

Extra Fee

Yes

Extra Fee

Yes

Outdoor

Extra Fee

NB

Delta Brunswick Contact: Kim Allan T: 506-648-1981, 800 335-8233 F: 506 658-0914 39 King Street, Saint John, NB, E2L 4W3 Email: [email protected] Web: www.deltabeausejour.com Description: Located in the heart of uptown, above Brunswick Square shopping complex, it is connected by an indoor walkway to Market Square, the Saint John Trade and Convention Centre and Saint John City Market. Capacities: Reception-1000 Banquet-720 Theatre-900 Classroom-650 Caterer: Yes Exclusive Audiovisual service: Yes AVW Telav Wheelchair access: Yes Loading dock: Yes

12

24212

9000

10

Yes

PortableYes

Yes

Public




Province Venue name


Total meeting rooms




NB

Delta Fredericton Contact: Martin Gilbert T: 506 457-7000, 888 462-8800 F: 506 451-6694 225 Woodstock Road, Fredericton, NB, E3B 2H8 Email: [email protected] Web: www.deltafredericton.com Description: Situated on the banks of the St. John River; just minutes from the heart of downtown activity, the hotel offers the perfect blend of city life and waterfront resort. Newly renovated in 2012, with renovations to the guest rooms, meeting space, restaurant, lobby, fitness and pool areas. Capacities: Reception-1200 Banquet-456 Theatre-580 Classroom-320 Caterer: Yes Exclusive Audiovisual service: Yes Non-Exclusive Wheelchair access: Yes Loading dock: Yes 24h/7

12

21012

7500

16

Yes

Portable

Yes

Extra Fee

Yes

Outdoor

Private

Free

NB

Hampton Inn Hotel & Suites Contact: Rob MacPherson T: 506 657-4600 F: 506 657-4626 51 Fashion Drive, Saint John, NB, E2J 0A7 Email: [email protected] Web: www.hamptoninnsaintjohn.com Description: Centrally located within walking distance to major restaurants, shopping and business district. Three fully equipped meeting rooms with catering and audiovisual services. Capacities: Reception-60 Banquet-30 Theatre-50 Classroom-25 Caterer: Exclusive 5 local restaurants Audiovisual service: Yes Wheelchair access: Yes Loading dock: No

116

03

600

7No No

Yes

Free

NB

Holiday Inn Express Hotel & Suites Contact: Debbie Rihard T: 506 859-6500 F: 506 859-6070 2515 Mountain Road, exit 450, Moncton, NB, E1G 2W4 Email: [email protected] Web: www.hiexpress.com/monctonnb Description: Highly utilized for corporate meetings and conferences. Capacities: Reception-160 Banquet-120 Theatre-160 Classroom-120 Caterer: Yes Audiovisual service: Yes Wheelchair access: Yes Loading dock: Yes 8:00 - 17:00

53

989

1664

10Yes No Yes

NB

Ramada Hotel Fredericton Contact: Betty Blanchard T: 506 460-5506, 800 596-4656 F: 506 472-0170 480 Riverside Drive, Fredericton, NB, E3A 8C2 Email: [email protected] Web: www.ramadafredericton.com Description: Business Class hotel only minutes from downtown and uptown Fredericton destinations. A variety of entertainment activities available on site. Capacities: Reception-300 Banquet-175 Theatre-220 Classroom Caterer: - Audiovisual service: Yes Wheelchair access: Yes Loading dock: -

0

1148

2158

10Yes -

Yes

Free

NB

Riverside Resort & Conference Centre Contact: Marc Jesmer T: 506 363-5111, 800 561-5111 F: 506 363-3000 35 Mactaquac Road, French Village, Fredericton, NB, E3E 1L2 Email: [email protected] Web: www.riversidefredericton.com Description: Set on 35 acres on the shore of the St. John river, just outside Fredericton. Beautiful views during an outdoor reception and coziness of the fire in the lobby. The scenery itself is worth the stay. Capacities: Reception-130 Banquet-110 Theatre-120 Classroom-60 Caterer: Yes Excllusive Audiovisual service: Yes Exclusive PSAV Wheelchair access: Yes Loading dock: Yes 9:00 - 17:00

4

815

1560

12.6

Yes

FixedYes

Yes

Outdoor

Public

Free

Tour miles of coastline one Lighthouse at a time.

- NB Travel Guide“ ”



Province Venue name


Total meeting rooms




NB

St. Thomas University, Forest Hill Summer Hotel and Conference Centre Contact: Nancy Collett T: 506 460-0329 F: 368 Forest Hill Road, Fredericton, NB, E3B 5G3 Email: [email protected] Web: www.stu.ca/conferenceservices Description: The Summer Hotel and Conference Centre is centrally located on a scenic and restful Forest Hill property, close to the downtown area. Capacities: Reception-750 Banquet-450 Theatre-650 Classroom-200 Caterer: - Audiovisual service: Yes Wheelchair access: Yes Loading dock: -

0

20740+

6336

11Yes - Yes

newfoundland

NL

Delta St. John’s and Conference Centre Contact: Chris Sparkes T:709 739-6404, 888-793-3582 F: 709 570-1620 120 New Gower Street, St. John’s, NL, A1C 6K4 Email: [email protected] Web: www.deltahotels.com Description: Located in the heart of downtown, in close proximity to the financial, business and entertainment centres with a spectacular view of the St. John’s Narrows. Among the largest meeting and banquet spaces in Newfoundland. Capacities: Reception-1400 Banquet-650 Theatre-1200 Classroom-500 Caterer: - Audiovisual service: Yes Exclusive Wheelchair access: Yes Loading dock: Yes

0

40313

11760

17Yes Yes

Yes

Extra Fee

NL

Sheraton Hotel Newfoundland Contact: Lorraine Ennis T: 709 758-8151, 888 870-3033 F: 709 576-0554 115 Cavendish Square, St. John’s, NL, A1C 3K2 Email: [email protected] Web: www.sheraton.com/newfoundland Description: 4 1/2 star, full service hotel located in the heart of downtown St. John’s, known for its «Newfoundland Hospitality». Capacities: Reception-1300 Banquet-700 Theatre-1100 Classroom-530 Caterer: Yes Exclusive Audiovisual service: Yes Exclusive Eastern Audio Wheelchair access: Yes Loading dock: Yes 8:00- 16:00

0

31020

7296

17.4

Yes

Portable

Yes

Extra Fee

Yes

Outdoor

Free

nova scoTia

NS

Atlantica Hotel Halifax Contact: Colleen T: 902 423-1161, 888 810-7288 F: 902 423-9069 1980 Robie Street, Halifax, NS, B3H 3G5 Email: [email protected] Web: www.atlanticahotelhalifax.com Description: Centrally located hotel featuring modern décor complemented by traditional East Cost Hospitality. Free Wi-Fi in all guestrooms, meeting rooms and public areas. Full service restaurant and lounge, indoor pool, whirlpool, sauna and fitness facility. Capacities: Reception-300 Banquet-275 Theatre-300 Classroom-175 Caterer: Yes Exclusive Audiovisual service: Yes Non-Exclusive Frischkorn AV Wheelchair access: Yes Loading dock: No

0

2308

3720

10

Yes

PortableNo

Yes

Indoor

Extra Fee

NS

Boscawen Inn Contact: Judy Rawdon T: 902 634-3325, 800 354-5009 F: 150 Cumberland Street, Lunenburg, NS, B0J 1C0 Email: [email protected] Web: www.boscawen.ca Description: Registered Historic Inn, circa 1888. Heart of UNESCO ‘Old Town’ Lunenburg. Classic luxurious accommodations. 20 antique-filled guestrooms. Wedding, banquet & conference facilities. Walk to museums, art galleries, waterfront, restaurants & shops. Spa & pool next door. Park & playground. Capacities: Reception-150 Banquet-80 Theatre-120 Classroom-80 Caterer: Yes Audiovisual service: Yes Wheelchair access: No Loading dock: No

15

03

1200

8Yes Yes

Yes

Outdoor



Province Venue name


Total meeting rooms




NS

Cambridge Suites Hotel Halifax Contact: Rachel Gordon T: 902 492-9133, 800 565-1263 F: 902 420-9379 1583 Brunswick Street, Halifax, NS, B3J 3P5 Email: [email protected] Web: www.cambridgesuiteshotel.com Description: Centered in historic downtown Halifax, extra-roomy all suite property offers space and true comfort. Capacities: Reception-110 Banquet-60 Theatre-100 Classroom-40 Caterer: Yes Audiovisual service: Yes Non- Exclusive Wheelchair access: Yes Loading dock: Yes 6:00- 17:00

200

04

1140

8

Yes

PortableYes

Yes

Indoor

Private

NS

Courtyard by Marriott Halifax Downtown Contact: Amber Thomas-Johnson T: 902 428-1900, 800 321-2211 F: 902 428-1901 5120 Salter Street, Halifax, NS, B3J 0A1 Email: [email protected] Web: www.courtyardhalifax.com Description: New hotel with modern amenities. All meeting space is located at the looby level. Two oudoor spaces can host small receptions. Capacities: Reception-120 Banquet-70 Theatre-100 Classroom-57 Caterer: - Audiovisual service: Yes Non- Exclusive Wheelchair access: Yes Loading dock: No

5

1253

1213

9No No

Yes

Indoor

Extra Fee

NS

Dalhousie Conference Services & Summer Accomodations Contact: Nathalie Boutilier T: 902 494-8876, 888 271-9222 F: 902 494-1219 1233 LeMarchant Street, Rm 1024, Risley Hall, Halifax, NS, B3H 4R2 Email: [email protected] Web: www.dal.ca/meetatdal Description: Dalhousie University offers full conference services including onsite accommodations, meeting space and catering service. A combination of varied meeting space and accommodations in traditional residences. Capacities: Reception-750 Banquet-500 Theatre-1200 Classroom-150 Caterer: Yes Non-Exclusive Audiovisual service: Yes Non- Exclusive Dalhousie AV Services Wheelchair access: Yes Loading dock: Varies by Venue

0

1000150

500000

-

Yes

FixedYes

Yes

Outdoor

Extra Fee

NS

Days Inn Dartmouth Contact: Courtney Schriver T: 902 465-6555 ext. 2231, 800 DAYS INN F: 20 Highfield Park Drive, Dartmouth, NS, B3A 4S8 Email: [email protected] Web: www.daysinn.com/Dartmouth Description: Newly renovated guest rooms, banquet and meeting facility; pool and hot tub. Free hot breakfast included with all guest rooms. Free parking. Free internet. Capacities: Reception-117 Banquet-85 Theatre-100 Classroom-50 Caterer: Yes Audiovisual service: Yes Wheelchair access: Yes Loading dock: Yes 7:00- 15:00

8

1313

2100

10No No

Yes

Free

NS

Delta Halifax and Delta Barrington Contact: Darren Czech T: 902 425-6700 ext. 428, 888-423-3582 F: 902 492-6405 1990 Barrington Street, Halifax, NS, B3J 1P2 Email: [email protected] Web: www.deltahotels.com Description: Delta Meeting Maestros offer assistance with the planning of your next conference in Halifax. Largest inventory of guestrooms in Halifax and 15,000 sq. ft. of versatile meeting space. Capacities: Reception-500 Banquet-300 Theatre-450 Classroom-250 Caterer: Yes Audiovisual service: Yes AVW Telav Wheelchair access: Yes Loading dock: Yes 24h/7

50

45015

5000

16

Yes

Portable

Yes

Extra Fee

Yes

Indoor

Outdoor

Public




Province Venue name


Total meeting rooms



Dance Floor

Coatcheck Parking

NS

Digby Pines Golf Resort and Spa Contact: Linda Weir T: 902 245-7718, 800 667-4637 F: 902 245-7706 103 Shore Road, Digby, NS, B0V 1A0 Email: [email protected] Web: www.digbypines.ca Description: Ideal location, excellent cuisine, beautiful setting reminiscent of the old railway hotels. Golfers can enjoy a Stanley Thompson designed golf course. AVEDA Spa. The property includes several cottages with fireplaces and 10,000 sq. ft. of meeting space. Capacities: Reception-275 Banquet-275 Theatre-300 Classroom-250 Caterer: Yes Audiovisual service: Yes Wheelchair access: Yes Loading dock: No

8

1397

3850

20

Yes

FixedNo

Yes

Free

NS

Dundee Resort and Golf Club Contact: Dorothy Cooper T: 902 345-2649, 800 565-5660 F: 903 345-2697 RR # 2, 2750 West Bay Highway, West Bay, NS, B0E 3K0 Email: [email protected] Web: www.capebretonresorts.com Description: Lakeside adventure centre with kayaks, canoes and paddleboats, pools, beach, playground, sauna. Open May to October and located just three hours from Halifax. Capacities: Reception-250 Banquet-170 Theatre-250 Classroom-125 Caterer: - Audiovisual service: Yes Wheelchair access:- Loading dock: No

38

604

3200

-- Yes Yes

NS

Fox Harb’r Golf Resort & Spa Contact: Jim Zareski T: 902 483-4723, 866 257-1801 F: 902 257-1117 1337 Fox Harbour Rd, Wallace, NS, B0K 1Y0 Email: [email protected] Web: www.foxharbr.com Description: A 5-Star resort with breathtaking scenery and warm hospitality. Conference facilities allow executive groups of all sizes to mix both business and pleasure. Luxury spa and wellness centre, marina with secluded beachfront. Capacities: Reception-160 Banquet-160 Theatre-120 Classroom-100 Caterer: - Audiovisual service: - Wheelchair access:- Loading dock: -

0

724

2700

12

Yes

Extra FeeYes

Yes

Outdoor

NS

Holiday Inn Express Halifax/Bedford Contact: Janet Taylor T: 902 445-1100, 800 565-3086 F: 902 445-1101 133 Kearney Lake Road, Halifax, NS, B3M 4P3 Email: [email protected] Web: www.hiehalifax.com Description: Meetings for 2 to 80 people with high ceilings and natural light. Full audio-visual services available including wireless and hard-wired high speed Internet, TV/DVD/VCR combo, and an LCD projector. Full catering available. Capacities: Reception-80 Banquet-80 Theatre-80 Classroom-80 Caterer: Yes Non- Exclusive Audiovisual service: Yes Wheelchair access: Yes Loading dock: No

2

963

1215

10No No Yes

NS

Holiday Inn Halifax Harbourview Contact: Scott Leckie T: 902 463-1100 ext. 5424, 888 434-0440 F: 902 464-1227 101 Wyse road, Dartmouth, NS, B3A 1L9 Email: [email protected] Web: www.hiharbourview.ca Description: Featuring over 14,000 sq. ft. of flexible function space, supported by 16 meeting rooms offering complimentary high speed internet access. Suitable for meetings, conferences, weddings, training seminars or social events. Capacities: Reception-500 Banquet-450 Theatre-500 Classroom-250 Caterer: Yes Exclusive Audiovisual service: Yes Frischkorn AV Wheelchair access: Yes Loading dock: No

4

19216

4480

24

Yes

Fixed

Yes

Extra Fee

Yes

Outdoor

Private

Extra Fee




Province Venue name


Total meeting rooms




NS

Inverary Resort Contact: Jamie Bolduc T: 902 295-3500 ext. 3332, 800 565-5660 F: 902 295-3527 368 Shore Road, Baddeck, NS, B0E 1B0 Email: [email protected] Web: www.capebretonresorts.com Description: Only lakeside resort in the small village of Baddeck. Tee-off Golf Club, Thomas McBroom’s masterpiece. Full service spa, fitness centre, indoor pool, sauna, hot tub and pub with nightly entertainment. Adjacent to the MacAulay Conference Centre. Capacities: Reception-275 Banquet-250 Theatre-300 Classroom-200 Caterer: - Audiovisual service:- Wheelchair access: - Loading dock:-

0

13710

-

-

- - -

NS

Keltic Lodge Resort and Spa Contact: Ryan MacDonald T: 902 285-2880, 800 565-0444 F: 902 285-2859 Middle Head Peninsula, Ingonish Beach, NS, B0C 1L0 Email: [email protected] Web: www.kelticlodge.ca Description: Cape Breton Island’s unique place with exceptional cuisine and hospitality since 1940. A wide selection of post-meeting recreational activities and entertainment is available. Capacities: Reception-225 Banquet-175 Theatre-200 Classroom-100 Caterer: Yes Audiovisual service: Yes Non- Exclusive Wheelchair access: Yes Loading dock: No

4

1014

3312

12Yes Yes

Yes

Outdoor

Free

NS

Liscombe Lodge Contact: Vanessa Jones T: 902 779-2307, 800 665-6343 2884 Highway #7, Liscombe Mills, NS, B0J 2A0 Email: [email protected] Web: www.liscombelodge.ca Description: Tucked away on the tranquil shores of the Liscomb River on Nova Scotia’s Eastern Shore, just two hours from Halifax. Accommodations include rustic romantic chalets with fireplaces and verandas, guestrooms with private balcony and spacious cottages, each with four bedrooms, private bath and common living area with fireplace and veranda. Capacities: Reception-200 Banquet-120 Theatre-150 Classroom-50 Caterer: - Audiovisual service: Yes Non- Exclusive Wheelchair access: Yes Loading dock: No

0

684

1222

8.4No No

Yes

Outdoor

Free

NS

Lord Nelson Hotel & Suites Contact: Dan Myers T: 902 423-6331, 800 565-2020 F: 902 491-6148 1515 South Park Street, Halifax, NS, B3J 2L2 Email: [email protected] Web: www.lordnelsonhotel.com Description: Downtown location overlooking the Public Gardens, steps to shopping, dining & entertainment. 261 beautiful guestrooms and suites. Over 12,500 sq. ft. of flexible meeting & convention space. Capacities: Reception-500 Banquet-360 Theatre-450 Classroom-200 Caterer: Yes Audiovisual service: Yes Wheelchair access: Yes Loading dock: Yes

48

21310

3624

19Yes Yes

Yes

Indoor

NS

Old Orchard Inn & Spa Contact: Bill Wallace T: 902 542-5751, 800 561-8090 F: 902 542-2276 Greenwich Exit 11, Highway 101 153 Greenwich Road South, RR#2, Wolfville, NS, B4P 2R2 Email: [email protected] Web: www.oldorchardinn.com Description: Conveniently located in the scenic Annapolis Valley, this countryside resort also features a Convention Centre for corporate business meetings. Capacities: Reception-640 Banquet-420 Theatre-600 Classroom-300 Caterer: Yes Audiovisual service: Yes Non- Exclusive Wheelchair access: Yes Loading dock: No

3

9810

7100

14Yes Yes Yes



Province Venue name


Total meeting rooms



Dance Floor

Coatcheck Parking

NS

Park Place Hotel & Conference Centre, Ramada Plaza Contact: Tracy Wells T: 902 481-3889, 800 561-3733 F: 902 468-2255 240 Brownlow Avenue, Dartmouth, NS, B3B 1X6 Email: [email protected] Web: www.ramadans.com Description: Free hot breakfast buffet, free parking, and free high speed wireless internet, full service restaurant, indoor pool, with a 108’ waterslide. Capacities: Reception-350 Banquet-200 Theatre-300 Classroom-120 Caterer: Yes Audiovisual service:Yes Wheelchair access: Yes Loading dock: Yes

31

14714

2920

12

Yes

PortableYes

Yes

Free

NS

Prince George Hotel Contact: Barbara Broome, CMP T: 902 492-7807, 800 565-1567 F: 902 492-7834 1725 Market Street, Halifax, NS, B3J 3N9 Email: [email protected] Web: www.princegeorgehotel.com Description: Refined service and understated elegance. AAA/CAA’s Four Diamond Award. The only Four Diamond property that also has a Four Diamond restaurant, Gio, within Atlantic Canada. Capacities: Reception-240 Banquet-200 Theatre-275 Classroom-140 Caterer: Yes Audiovisual service: Yes Wheelchair access: Yes Loading dock: Yes 8:30- 17:00

14

1898

2600

10

Yes

PortableYes Yes

NS

Quality Inn and Suites Halifax Contact: Amy Conrad T: 902 444-6700 F: 902 444-4410 980 Parkland Drive, Halifax, NS, B3M 4Y7 Email: [email protected] Web: www.qualityinnhalifax.com Description: Almost 3500 sq. ft. of total meeting space, suitable for conferences, weddings, or any other gathering in Halifax. Full meeting services available. Rated 3 Keys by Hotel Association of Canada’s Green Key Eco-Rating Program. Capacities: Reception-250 Banquet-150 Theatre-250 Classroom-75 Caterer:Yes Certainly Cinamon Audiovisual service: Yes Non- Exclusive Basil Audio Visual Wheelchair access: Yes Loading dock: No

9

1044

2074

9

Yes

PortableNo

Yes

Outdoor

Free

NS

Quality Inn Halifax Airport Contact: Dion Kelderman T: 902 873-3000, 800 677-3333 F: 902 873-3001 60 Sky Blvd, Goffs, NS, B2T 1K3 Email: [email protected] Web: www.airporthotelhalifax.com Description: Traditional charm and attentive, personalized service. Settle in for an enjoyable stay in one of our 156 well-appointed guestrooms and suites. Capacities: Reception-150 Banquet-100 Theatre-150 Classroom-60 Caterer: Yes Exclusive Certainly Cinamon Audiovisual service: Yes Non- Exclusive Basil Audio Visual Wheelchair access: Yes Loading dock: No

20

1363

1480

10

Yes

Portable

Extra Fee

No

Yes

Outdoor

Free

NS

Quality Inn Mic Mac Contact: Marsha Graham T: 902 469-5850, 800 565-1275 F: 902 459-5859 313 Prince Albert Road, Dartmouth, NS, B2Y 1N3 Email: [email protected] Web: www.micmachotel.com Description: Banquet and meeting facilities for celebrations, group meetings, and special events. On site kitchen and bar facilities. Capacities: Reception-160 Banquet-100 Theatre-140 Classroom-110 Caterer: - Audiovisual service: Yes Wheelchair access: Yes Loading dock: Yes 9:00- 15:00

0

543

1900

-No No

Yes

Outdoor

Free

More Gaelic is spoken in Nova Scotia than in Scotland,

and the Antigonish Highland games are the oldest in North America.



Province Venue name


Total meeting rooms




NS

Residence Inn by Marriott Halifax Downtown Contact: Angela Murphy T: 902 422-0493 ext. 3114 , 866 422-0493 F: 902 422-0413 1599 Grafton St, Halifax, NS, B3J 2C3 Email: [email protected] Web: www.marriott.com/yhzri Description: Located in the heart of downtown Halifax. Newly renovated hotel. Perfect location for visitors; spacious suites, complimentary hot buffet breakfast and all the amenities of home. Capacities: Reception-60 Banquet-30 Theatre-60 Classroom-40 Caterer: - Audiovisual service: Yes Wheelchair access: Yes Loading dock: Yes 9:00 15:00

92

632

900

8.5/11No No No

NS

Rodd Grand Yarmouth Contact: Carrie DesRoches T: 902 742-2446, 800 565-7633 F: 902 742-4645 417 Main Street, Yarmouth, NS, B5A 4B2 Email: [email protected] Web: www.roddhotelsandresorts.com Description: Located in the downtown core of Yarmouth, many of the hotel’s guestrooms overlook the city’s waterfront. Capacities: Reception-700 Banquet-400 Theatre-700 Classroom-300 Caterer: - Audiovisual service: - Wheelchair access: Yes Loading dock: -

0

1357

5766

10-

Yes

Extra Fee

Yes

Outdoor

Free

NS

Saint Mary’s University Contact: Dan Snyder T: 902 420-5486 F: 902 496-8118 903 Robie Street, Halifax, NS, B3H 3C3 Email: [email protected] Web: www.smu.ca/administration/confoff Description: Nestled in Halifax’s South End, ideal setting for all conference needs, spacious and comfortable venues for groups of 6 to 600. Capacities: Reception-350 Banquet-300 Theatre-400 Classroom-200 Caterer: Exclusive Aramark Campus Services Audiovisual service: Exclusive Basil Audio Visual Wheelchair access: Yes Loading dock: No

0

45350

5700

16No

Yes

Extra FeeYes

NS

The Four Points by Sheraton Halifax Contact: Andrea Hatfield-Beaton T: 902 423-4444, 866 444-9494 F: 902 423-2327 1496 Hollis Street, Halifax, NS, B3J 3J7 Email: [email protected] Web: www.fourpoints.com/halifax Description: Self-suficient traveller will find comfort, approachable style, and spirited, can-do service. Capacities: Reception-400 Banquet-225 Theatre-250 Classroom-180 Caterer:Yes Exclusive Scanway Audiovisual service: Yes Advance Audio Systems Wheelchair access: Yes Loading dock: Yes first come- first serve

8

16913

4860

6.8

Yes

Portable

Extra Fee

Yes

Extra Fee

Yes

Indoor

NS

Westin Nova Scotian Hotel Contact: Sarah MacInnes T: 902 496-8306, 877 993-7846 F: 902 422-9465 1181 Hollis Street, Halifax, NS, B3H 2P6 Email: [email protected] Web: www.thewestinnovascotian.com Description: AAA Four Diamond historic hotel with modern amenities. Located in the Halifax Seaport District, with fabulous harbour view rooms. Capacities: Reception-790 Banquet-520 Theatre-850 Classroom-350 Caterer: Yes Audiovisual service: Yes Non- Exclusive AVW Telav preferred Wheelchair access: Yes Loading dock: Yes 7:00- 16:00 Mon- Fri

10

30017

8400

14.6

Yes

Portable

Extra Fee

Yes

Extra Fee

Yes

Outdoor

NS

White Point Beach Resort Contact: Anne Stevens T: 902-423-8887, 800 565-5068 F: 902-429-8516 White Point, c/o Halifax Sales Office, 5426 Portland Place, Halifax, NS, B3K 1A1 Email: [email protected] Web: www.whitepoint.com Description: Year round oceanfront resort located on a 1km-long white sand beach. New Main Lodge, renovated guest rooms & cottages, spectacular meeting space, extensive recreational activities & programming, unique culinary experiences. ISO, Canada 4 Star Select, 4 Green Leaf Certified Property. Capacities: Reception-300 Banquet-200 Theatre-300 Classroom-165 Caterer: - Audiovisual service: - Wheelchair access: - Loading dock: -

-

123

97800

18

Yes

PortableYes

Yes

Outdoor

Free



Province Venue name


Total meeting rooms



Dance Floor

Coatcheck Parking

Prince edward island

PE

Best Western Charlottetown Contact: Leanne Cail T: 902 892-2461, 888 422-6232 F: 902 566-2979 238 Grafton Street, Charlottetown, PE, C1A 1L5 Email: [email protected] Web: www.bestwesternatlantic.com/char Description: Beautifully renovated hotel located in downtown Charlottetown, within walking distance to entertainment, shopping, restaurants and the boardwalk. Free hot breakfast, parking, in-room high speed internet and local calls. Capacities: Reception-200 Banquet-147 Theatre-200 Classroom-83 Caterer: Yes Audiovisual service: Yes Wheelchair access: Yes Loading dock: No

14

1308

1944

16

Yes

FixedYes

Yes

Free

PE

Delta Prince Edward & The Prince Edward Island Convention Centre Contact: Betty Anne Morrison T: 902 894-1231, 866 894-1203 F: 902 566-1745 18 Queen Street, Charlottetown, PE, C1A 4A1 Email: [email protected] Web: www.deltaprinceedward.com Description: Charlottetown’s only waterfront hotel, 4.5 star full service hotel in the heart of historic core, steps away from shops, restaurants and the nightlife. Capacities: Reception-3000 Banquet-1400 Theatre-2400 Classroom-840 Caterer: Yes Audiovisual service: Yes AVW Telav Wheelchair access: Yes Loading dock: Yes 8:00- 17:00

10

20123

23000

20

Yes

Portable

No

Yes

Extra Fee

Yes

Indoor

Private

PE

Quality Inn and Suites Downtown Contact: Tanya Bevan Ryan T: 902 894-8572, 800 894-8572 F: 902 368-3356 150 Euston Street, Charlottetown, PE, C1A 1W5 Email: [email protected] Web: www.innonthehill.com Description: Located in the centre of Prince Edward Island, just minutes from Holland College. Provides easy access to many local attractions. Capacities: Reception-200 Banquet-110 Theatre-115 Classroom-80 Caterer: - Audiovisual service: Yes Exclusive Quality Inn & Suites Wheelchair access: Yes Loading dock: No

23

732

1378

12

Yes

FixedYes

Yes

Outdoor

Free

PE

Rodd Brudenell River - A Rodd Signature Resort Contact: Carrie DesRoches T: 902 652-2332 , 800 565-7633 F: 902 652-2886 86 Highway 3,PO Box 76, Cardigan, PE, C0A 1G0 Email: [email protected] Web: www.roddhotelsandresorts.com Description: Four Star facilities, tranquil setting within Brudenell River Provincial Park offering a variety of activites on-site. A resort destination only thirty minutes from Charlottetown. Capacities: Reception-250 Banquet-180 Theatre-250 Classroom-110 Caterer: - Audiovisual service: - Wheelchair access: Yes Loading dock: -

32

996

2236

10

Yes

Fixed

Yes

Extra Fee

Yes

Outdoor

Free

PE

Rodd Crowbush Golf & Beach Resort - A Rodd Signature Resort Contact: Carrie DesRoches T: 902 961-5600, 800 565-7633 F: 902 961-5601 632 Route 350, PO Box 164, Morell, PE, C0A 1S0 Email: [email protected] Web: www.roddhotelsandresorts.com Description: Five Star resort with tranquil setting overlooking Prince Edward Island’s panoramic North Shore; wide variety of activities offered on-site. Capacities: Reception-200 Banquet-176 Theatre-200 Classroom-80 Caterer: - Audiovisual service: - Wheelchair access: Yes Loading dock: -

24

575

2480

14-

Yes

Extra Fee

Yes

Outdoor

Free

Picture yourself on 10 of the Top 100 golf courses in Canada,

all located within 45 minutes of each other in PEI.



Province Venue name


Total meeting rooms



Dance Floor

Coatcheck Parking

PE

Rodd Mill River - A Rodd Signature Resort Contact: Carrie DesRoches T: 902 859-3555, 800 565-7633 F: 902 859-2486 180 Mill River Resort Rd, Route 136, PO BOX 399, O’Leary, PE, C0B 1V0 Email: [email protected] Web: www.roddhotelsandresorts.com Description: Ranked within the top 50 golf resorts in Canada, this full service resort is located within Mill River Provincial Park along the North Cape Coastal Drive. Capacities: Reception-200 Banquet-175 Theatre-200 Classroom-120 Caterer: - Audiovisual service: - Wheelchair access: Yes Loading dock: -

6

847

2400

12-

Yes

Extra Fee

Yes

Outdoor

Free

PE

Rodd Royalty Contact: T: 902 894-8566, 800 565-7633 F: 902 982-8488 14 Capital Drive, Charlottetown, PE, C1A 8CZ Email: [email protected] Web: www.roddroyalty.com Description: Conveniently located five minutes from downtown and in the heart of Charlottetown’s «big box» stores. Smoke free. Renovated in 2010. Complimentary hot breakfast. Capacities: Reception-500 Banquet-450 Theatre-500 Classroom-200 Caterer: - Audiovisual service: - Wheelchair access: - Loading dock: -

23

1197

5031

8- -

Yes

Outdoor

Free

PE

Stanhope Beach Resort & Conference Center Contact: Susan Freeman T: 902 672-2701, 866 672-2701 F: 902 672-2700 3445 Bayshore Road, Stanhope, PE, C0A 1P0 Email: [email protected] Web: www.stanhopebeachresort.com Description: Housing one of the most scenic conference rooms on the North Shore, overlooking Stanhope Bay and the beautiful covehead harbour. Customized meetings, retreats and menus. Capacities: Reception-200 Banquet-180 Theatre-150 Classroom-90 Caterer: Yes Audiovisual service: Yes Non- Exclusive Pater Audio Wheelchair access: Yes Loading dock: No

6

795

2400

12

Yes

Fixed

Yes

Extra Fee

Yes

Outdoor

Free

PE

The Great George Contact: Michelle Westaway T: 902 892-0606 ext. 169, 800 361-1118 F: 58 Great George Street, Charlottetown, PE, C1A 4K3 Email: [email protected] Web: www.thegreatgeorge.com Description: Charlottetown’s historic boutique hotel. Steps away from shopping, dining, theatre and the beautiful waterfront. National award winner for tourism excellence as presented by the Globe & Mail. Capacities: Reception-50 Banquet-35 Theatre-50 Classroom-30 Caterer: Non- Exclusive Audiovisual service: Non- Exclusive Pater Audio Wheelchair access: Yes Loading dock: No

26

282

1000

8No Yes

Yes

Free

MULTI-FUNCTIONAL

new brunswick

NB

Aitken University Centre Contact: Terry Oakes T: 506 447-3333 F: 506 453-5078 20 MacKay Drive, University of New Brusnwick Campus, Fredericton, NB, E3B 5A3 Email: [email protected] Web: www.auc.unb.ca Description: In the heart of the University of New Brunswick and home to the V-REds University hockey team. Capacity over 6,000 for a general admission event. Largest venue in the Greater Fredericton Area and host to hundreds of concerts and conferences. Capacities: Reception-2000 Banquet-650 Theatre-1000 Classroom- Caterer: Yes Sodexo Audiovisual service: Yes Wheelchair access: Yes Loading dock: Yes 7:00- 24:00

0

02

20000

67No Yes

Yes

Indoor

Extra Fee


Province Venue name


Total meeting rooms



Dance Floor

Coatcheck Parking

NB

Albert County Museum Contact: Donald Alward T: 506 734-2003 F: 506 734-3291 3940 Route 114, Hopewell Cape, NB, E4H 3J8 Email: [email protected] Web: www.albertcountymuseum.ca Description: Historic buildings and grounds providing a charming and quaint setting for meetings, workshops, weddings and special events. Catering available, audio-visual equipment, and wireless Internet. Capacities: Reception-140 Banquet-104 Theatre-140 Classroom-100 Caterer: Yes Non- Exclusive Audiovisual service: Yes Non-Exclusive Wheelchair access: Yes Loading dock: No

0

02

1000

14No No

Yes

Outdoor

Free

NB

Beaverbrook Art Gallery Contact: Jeremy Elder-Jubelin T: 506 458-2039, 877 458-8545 F: 506 459-7450 703 Queen St., Fredericton, NB, E3B 5A6 Email: [email protected] Web: www.beaverbrookartgallery.org Description: One of Canada’s finest art galleries with a renowned art collection. Gallery spaces can be rented for events and receptions, can include catering and/or bar service, and can incorporate guided gallery tours. Capacities: Reception-230 Banquet-150 Theatre-200 Classroom- Caterer: No Audiovisual service: Yes Wheelchair access: Yes Loading dock: Yes 8:30- 17:00

0

07

3000

12No Yes No

NB

Centre Communautaire Ste.-Anne (Le) Contact: Stéphane Sirois T: 506 453-2731 F: 506 453-3958 715, rue Priestman, Fredericton, NB, E3B 5W7 Email: [email protected] Web: http://www.centre-sainte-anne.nb.ca Description: Fredericton’s French Cultural centre offers a theatre, multiple meeting spaces and banquet capacity for up to 400 people. Close to shopping, lodging and the university. Capacities: Reception-900 Banquet-400 Theatre-600 Classroom- Caterer: - Audiovisual service: Yes Wheelchair access: Yes Loading dock: -

0

07

9000

-Yes

Yes

Extra FeeYes

NB

Dundee Sports Dome Contact: Jules Leger T: 506 382-7529 ext. 229 F: 506 382-5621 125 Russ Howard Drive, Moncton, NB, E1C 0L7 Email: [email protected] Web: www.sportsdome.ca Description: 400 ft. long x 118 ft. Wide x 50 ft. high facility of open space. Specialized in team-building for 10 to 1000 participants. Capacities: Reception-250 Banquet-500 Theatre-500 Classroom-500 Caterer: No Audiovisual service: Yes Wheelchair access: Yes Loading dock: Yes 24h/7

0

02

48000

50No Yes Yes

NB

Fredericton Convention Centre Contact: Erin Blanchard T: 506 460-2775 F: 506 460-2768 670 Queen Street, Fredericton, NB, E3B 1C2 Email: [email protected] Web: www.frederictonconventions.ca Description: Filled with natural light and situated in the heart of a lively destination on the east coast. Atlantic Canada’s newest convention centre features FREE wired and wireless internet access. Capacities: Reception-1300 Banquet-1000 Theatre-1200 Classroom-620 Caterer: Yes Audiovisual service: Yes Non- Exclusive SPAV Wheelchair access: Yes Loading dock: Yes 7:00- 17:00

0

016

12480

20

Yes

Portable

Yes

Extra Fee

Yes

Indoor

Extra Fee




Province Venue name


Total meeting rooms




NB

K.C. Irving Regional Centre Contact: Gerald Pettigrew T: 506 548-0410, 877 452-4636 F: 506 548-9405 850 St. Anne Street, Bathurst, NB, E2A 6X2 Email: [email protected] Web: www.bathurst.ca Description: The design integrates the exhibition facilities and the sports/entertainment events in a single multipurpose building, which also serves as a twin pad arena. The Paul Ouellette Room on the rink level is available for up to 720 people. Capacities: Reception-720 Banquet-380 Theatre-720 Classroom-360 Caterer: Yes Exclusive Audiovisual service: No Wheelchair access: Yes Loading dock:Yes 8:00- 24:00

0

03

5500

10No

Yes

Extra Fee

Yes

Outdoor

NB

Kings Landing Historical Settlement Contact: Karen Price T: 506 363-4971 , 888 666-5547 F: 506 363-4989 Exit 253 Trans-Canada Highway (west of Fredericton), Prince William, NB, E6K 0A5 Email: [email protected] Web: www.kingslanding.nb.ca Description: Award winning living history museum. Imagine the delight of your guests when you tell them that you did not book a simple meeting/dinning room, you booked an entire 19th century village! Capacities: Reception-185 Banquet-125 Theatre-125 Classroom-100 Caterer:Yes Exclusive Audiovisual service: No Wheelchair access: Yes Loading dock: No

0

05

1625

12

Yes

Extra FeeNo

Yes

Outdoor

Free

NB

Le Pays de la Sagouine Contact: Mireille Roy T: 506 743-1400, 800 561-9188 F: 506 743-1414 57 Acadie Street, Boustouche, NB, E4S 2T7 Email: [email protected] Web: www.sagouine.com Description: Rustic and cozy décor for up to 250 people inside or 200 on the patio with full service; ideal facility for meetings, banquets and an evening of entertainment. Capacities: Reception-250 Banquet-240 Theatre-240 Classroom-250 Caterer: Yes Audiovisual service: Yes Wheelchair access: Yes Loading dock: No

0

01

2250

20No Yes

Yes

Outdoor

Free

NB

Lily Lake Hatheway Pavilion Contact: Marlene Garland T: 506 693-5033 F: 506 693-9695 55 Lake Drive South, Saint John, NB, E2K 5S3 Email: [email protected] Web: www.lilylake.ca Description: Located in Rockwood Park, 4 minutes from Uptown Saint John. Full service, licensed banquet hall, award winning restaurant, and a lakeside deck and seating for 100. Capacities: Reception-450 Banquet-250 Theatre-250 Classroom-150 Caterer: Yes Audiovisual service: Yes Wheelchair access: Yes Loading dock: No

0

03

3500

15

Yes

Fixed

Yes

Extra Fee

Yes

Outdoor

Public

Free

NB

UNB Saint John Conference Services Contact: Carla Lavigne T: 506 648-5909 F: 506 648-5762 100 Tucker Park Road, PO BOX 5050, Saint John, NB, E2L 4L5 Email: [email protected] Web: www.unbsj.ca/conferences Description: A variety of multipurpose venues including Grand Hall located Uptown on King Sqaure. 25 varied capacity classrooms, all euqipped with screen and projector. Capacities: Reception-295 Banquet-200 Theatre-330 Classroom-100 Caterer: Yes Aramark Classic Fare Catering Audiovisual service: Yes Non- Exclusive Wheelchair access: Yes Loading dock: Yes 8:00- 16:30 Mon- Fri

0

035

3950

20Yes

Yes

Extra FeeYes


New Brunswick “A spirited culture, crafted from the past and celebrated in the present.”

- NB Travel Guide


Province Venue name


Total meeting rooms




NB

New Brunswick Museum Contact: Anne McHugh T: 506 643-2351, 888 268-9595 F: 506 643-2360 1 Market Square, Saint John, NB, E2L 4Z6 Email: [email protected] Web: www.nbm-mnb.ca Description: Ideal for meetings, receptions, dinners, events, workshops, film screenings, press conferences, and more. Capacities: Reception-200 Banquet-100 Theatre-125 Classroom-100 Caterer: No Audiovisual service: Yes Wheelchair access: Yes Loading dock: Yes 8:00- 17:00

0

010

1396.5

22No Yes

Yes

Indoor

NB

New Maryland Centre Contact: Nancy St. Croix T: 506 459-1611 ext. 204 F: 506 450-1605 754 New Maryland Hwy., New Maryland, NB, E3C 2A9 Email: [email protected] Web: www.nmcentre.vonm.ca Description: Great private location for wedding receptions, business meetings, seasonal parties. Large modern kitchen, bar service, ample onsite parking, playground & walking trails on the grounds. Capacities: Reception-250 Banquet-180 Theatre-200 Classroom-75 Caterer: Yes Non- Exclusive Audiovisual service: Yes Non- Exclusive

Wheelchair access: Yes Loading dock: No

0

03

2360

12

Yes

FixedNo

Yes

Outdoor

Free

NB

University of New Brunswick, Conference Services Contact: Beth Wallace T: 506 453-5010 F: 506 453-3585 20 Bailey Drive, Fredericton, NB, E3B 5A3 Email: [email protected] Web: www.unb.ca/conferences/ Description: Over 200 meeting spaces, which can easily accommodate small, informal meetings, as well as large plenary sessions and banquets. A choice of meeting rooms, classrooms and versatile recreational facilities. Capacities: Reception-2000 Banquet-1000 Theatre-4200 Classroom-400 Caterer:Yes Exclusive Audiovisual service: Yes Non-Exclusive Wheelchair access: Yes Loading dock: Yes

28

1000+200+

1978

-Yes Yes Yes

newfoundland

NL

Mile One Centre Contact: Bill Thistle T: 709-758-1111 F: 709-576-8467 50 New Gower Street, St. John’s, NL, A1C 1J3 Email: [email protected] Web: www.mileonecentre.com Description: A state-of-the-art facility boasting bowl seating in the galleries for 6,000 and an additional 1,900 on the arena floor. The 2,200 seat Theatre offers intimate configuration well suited for a speaker’s address, plenary session, concert or theatrical event. Capacities: Reception-1950 Banquet-1100 Theatre-1900 Classroom Caterer: No Audiovisual service: No Wheelchair access: Yes Loading dock: Yes 9:00- 17:00

0

00

17,000

67No

Yes

Extra FeeNo

NL

St. John’s Convention Centre Contact: Nancy McGrath T: 709-739-6404 F: 709 758-5498 101 New Gower Street, St. John’s, NL, A1C 1J3 Email: [email protected] Web: www.sjcc.ca Description: Features a convention hall capable of hosting banquets, plenary sessions or trade shows up to 1,700 people. The upper level has two meeting rooms that offer 1,100 square feet each. Capacities: Reception-1700 Banquet-1000 Theatre-1700 Classroom-600 Caterer: Yes Exclusive Audiovisual service: Yes Non- Exclusive Wheelchair access: Yes Loading dock: Yes Advance arrangement required

0

03

16,000

23

Yes

Portable

Yes

Extra FeeNo


Screecher’s Creed “From the waters of the Avalon, to the shores of Labrador, We’ve always stuck together, with a Rant and with a Roar.

To those who’ve never been, soon they’ll understand, From coast to coast, we raise a toast, We love thee Newfoundland!”


Province Venue name


Total meeting rooms




nova scoTia

NS

Alexander Keith’s Brewery Contact: Emma Laishram T: 902 455-1474, 877 612-1820 F: 902 422-1077 1496 Lower Water Street, Halifax, NS, B3J 1R9 Email: [email protected] Web: www.keiths.ca Description: The Stags Head Inn is Mr. Keith’s private tavern. The Victorian Bar is set inside the iron stone walls of the Alexander Keith’s Brewery. Capacities: Reception-100 Banquet-35 Theatre-50 Classroom-35 Caterer: - Audiovisual service: Yes Non- Exclusive Wheelchair access: No Loading dock: Yes 11:30- 21:00

0

01

1500

7.5No Yes

Yes

Outdoor

NS

Art Gallery of Nova Scotia Contact: Krista Wadman T: 902 424-4862 F: 902 424-7359 1723 Hollis Street, Halifax, NS, B3J 3C8 Email: [email protected] Web: www.artgalleryofnovascotia.ca Description: Housed in two renovated heritage buildings within walking distance to hotels, shopping and dining. With art as a backdrop, the museum provides indoor and outdoor venues for a variety of events and meetings. Capacities: Reception-250 Banquet-90 Theatre-80 Classroom-50 Caterer: Exclusive Uptown Catering Audiovisual service: Yes Non- Exclusive Wheelchair access: Yes Loading dock: -

0

0

-

-No Yes

Yes

Outdoor

Extra Fee

NS

Casino Nova Scotia Contact: Roxanne Bentley T: 902 496-4667 F: 1983 Upper Water St., Halifax, NS, B3J 3Y5 Email: [email protected] Web: www.casinonovascotia.com Description: A waterfront destination with an atmosphere for creative and fun-filled meetings. In the heart of downtown business district, connected via pedways to major hotels and the World Trade and Convention Centre. Capacities: Reception-700 Banquet-400 Theatre-650 Classroom-300 Caterer: Yes Audiovisual service: Yes Exclusive Telav Wheelchair access: Yes Loading dock: Yes 14h/7

0

03

6,000

12

Yes

Portable &

Fixed

YesYes

Indoor

NS

Cunard Centre Contact: Elizabeth Newman T: 902 425-5528, 866 257-0019 F: 902 429-8516 961 Marginal Road, Halifax, NS, B3H 4P6 Email: [email protected] Web: www.cunardcentre.com Description: 45,000 sq. ft. of column-free space overlooking Halifax Harbour. Ideal for large meetings, receptions, conferences, trade shows, concerts and gala dinners. A state-of-the-art kitchen for restaurant-quality meals in a banquet setting. Capacities: Reception-4000 Banquet-2200 Theatre-3500 Classroom-1300 Caterer: Yes Exclusive RCR Hospitality Group Audiovisual service: Yes Non- Exclusive Wheelchair access: Yes Loading dock: Yes 8:00- 17:00

0

01

45000

20

Yes

Portable

Extra Fee

Yes

Extra Fee

Yes

Outdoor

Private

NS

CUT Steakhouse & Urban Grill Contact: Melissa Carey T: 902 429-5120, 866 257-0019 F: 902 429-5121 5120 Salter Street, Halifax, NS, B3J 0A1 Email: [email protected] Web: www.cutsteakhouse.com Description: CAA/AAA Four Diamond venue, winner of a Wine Spectator Award of Excellence for every year since opening. Downstairs, relaxed dining in a casual setting. Upstairs, luxurious and elegant atmosphere in the Steakhouse. Patio seating in season. Capacities: Reception-150 Banquet-70 Theatre- Classroom - Caterer: Yes Audiovisual service: No Wheelchair access: Yes Loading dock: No

0

0 22200

12No Yes No




Province Venue name


Total meeting rooms



Dance Floor

Coatcheck Parking

NS

Halifax Citadel National Historic Site Contact: Virginia Insua T: 902 426-1995 F: 902 426-4228 5425 Sackville Street, Halifax, NS, B3K 5M7 Email: [email protected] Web: www.parkscanada.gc.ca/halifaxcitadel Description: Perched on top of Halifax’s highest point, overlooking the downtown and Halifax Harbour. From business meetings to conferences, weddings and concerts, the fort is the backdrop for a one-of-a-kind experience. Also famous for hosting large tented events for up to 2,500 people. Capacities: Reception-80 Banquet-48 Theatre-60 Classroom-48 Caterer: Yes Audiovisual service: No Wheelchair access: Yes Loading dock: No

0

09

800

25No No Yes

NS

Halifax Forum Community Association Contact: Glen Matheson T: 902 490-4614 F: 902 490-4618 2901 Windsor Street, Halifax, NS, B3K 5E5 Email: [email protected] Web: www.halifaxforum.ca Description: A multipurpose complex offering over 90,000 sq. ft. of space in 5 inter-connected buildings. Caters to large, complex trade shows and to small meetings in a downtown setting with free parking. Capacities: Reception-2000 Banquet-1500 Theatre-4000 Classroom-4000 Caterer: Non- Exclusive Audiovisual service: Yes Non- Exclusive Wheelchair access: Yes Loading dock: Yes 24h/7

0

06

18000

34No Yes

Yes

Free

NS

Halifax World Trade and Convention Centre Contact: Group Sales T: 902 421-8686 F: 902 422-2922 1800 Argyle Street, PO Box 955, Halifax, NS, B3J 2V9 Email: [email protected] Web: www.wtcchalifax.com Description: Centrally located in downtown Halifax, comprehensive services with 100,000 sq.ft. of world class meeting space. Within walking distance to 2,400 hotel rooms, shopping, dining, attractions and entertainment. Capacities: Reception-2000 Banquet-1000 Theatre-1780 Classroom-703 Caterer: Yes Audiovisual service: Yes Wheelchair access: Yes Loading dock: Yes

0

021

20000

-Yes Yes No

NS

Mount Saint Vincent University Contact: Jill Hurlbert T: 902 457-6364,866 405-1805 F: 902 443-5793 166 Bedford Highway, Halifax, NS, B3M 2J6 Email: [email protected] Web: www.msvu.ca/stay Description: Open to groups for overnight accommodations from May to August. Traditional dormitories, Birch townhouses and Westwood residence. Room rates include parking, taxes, linens, full breakfast, day-pass to their athletic facility. Meeting facilities and services to external clients year-round. Capacities: Reception-480 Banquet-300 Theatre-480 Classroom-300 Caterer: Yes Exclusive Chartwell Services Audiovisual service: Yes Non-Exclusive Wheelchair access: Yes Loading dock: Yes 24/7

0

025

5800

30No No

Yes

Outdoor

Private

NS

Neptune Theatre Contact: Jennie King T: 902 494-8466 F: 1593 Argyle Street, Halifax, NS, B3J 2B2 Email: [email protected] Web: www.neptunetheatre.com Description: Professional theatre located in the heart of downtown Halifax. Fountain Hall and Studio theatres for up to 479 and 200 people respectively. Neptune also has a fully equipped conference room with wireless Internet access. Capacities: Reception- Banquet- Theatre- Classroom - Caterer: - Audiovisual service: - Wheelchair access: - Loading dock: -

0

0

-

-- - -




Province Venue name


Total meeting rooms



Dance Floor

Coatcheck Parking

NS

Onyx Dining Room & Cocktail Lounge Contact: Kyle Higgins T: 902 428-5680, 866 257-0019 F: 902 428-5175 5680 Spring Garden Road, Halifax, NS, B3J 1H5 Email: [email protected] Web: www.onyxdining.com Description: CAA/AAA Four Diamond, Wine Spectator Award of Excellence recipient for every year since 2005. Elegant atmosphere with French/contemporary Asian flair menu. Capacities: Reception-80 Banquet-69 Theatre- Classroom - Caterer: Yes Audiovisual service: No Wheelchair access: Yes Loading dock: No

0

0 11500

10No Yes No

NS

Q Smokehouse & Urban Grill Contact: Peter Goneau T: 902 407-4006, 866 257-0019 F: 902 429-8516 1580 Argyle Street, Halifax, NS, B3J 2B3 Email: [email protected] Web: www.qmeats.ca Description: Located on Halifax’s popular Argyle Street, traditional Southern Barbeque in a fun and casual atmosphere. 16-seat, 200 years-old communal table bookings with just 48 hours notice. Fully licenced. Patio overlooking Argyle. Capacities: Reception-70 Banquet-70 Theatre- Classroom - Caterer: Yes Audiovisual service: No Wheelchair access: No Loading dock: No

0

01

2700

10No No No

NS

St. Mary’s Boat Club Contact: Susan Doucette T: 902 490-4688 F: PO Box 1749, Halifax, NS, B3J 3A5 Email: [email protected] Web: Description: Waterfront venue. Gleaming hardwood floors and surrounded by decks on three sides. Capacities: Reception-200 Banquet-150 Theatre-200 Classroom-150 Caterer: Kitchen Audiovisual service: No Wheelchair access: Yes Loading dock: Yes 24/7

0

01

3381

15Yes No Yes

NS

Waterfront Warehouse Contact: Elizabeth Newman T: 902 425-7610, 866 257-0019 F: 902 425-1926 1549 Lower Water Street, Halifax, NS, B3J 1S2 Email: [email protected] Web: www.waterfrontwarehouse.ca Description: Situated on the waterfront boardwalk, fresh Maritime seafood in a fun, nautical atmosphere. Menu includes cedar planked salmon, fresh lobster, crab from the tank or a selection of award-winning oysters. Capacities: Reception-350 Banquet-200 Theatre- Classroom - Caterer: No Audiovisual service: No Wheelchair access: Yes Loading dock: No

0

02

5400

16Yes Yes

No

Extra Fee

Prince edward island

PE

Confederation Centre of the Arts Contact: Terry Stevenson T: 902 629-1167 F: 902 566-4648 145 Richmond Street, Charlottetown, PE, C1A 1J1 Email: [email protected], Web: www.confederationcentre.com Description: Located in downtown Charlottetown, numerous meeting and convention spaces with full catering services in the unique ambience of a national arts centre. Capacities: Reception-400 Banquet-225 Theatre-270 Classroom-270 Caterer: Yes Exclusive Mavor’s Audiovisual service: Yes Wheelchair access: Yes Loading dock: Yes 24/7

0

08

2900

15

Yes

Portable

Extra Fee

Yes

Extra Fee

Yes

Public


Did you know... PEI has a population of 145 855, and the island is 280 km tip to tip.


Province Venue name


Total meeting rooms




PE

Historic Charlottetown Seaport Event Centre Contact: Corryn Morrissey T: 902 894-4837 F: 902 566-1809 1 Weymouth St, Charlottetown, PE, C1A 7M8 Email: [email protected] Web: www.historiccharlottetownseaport.com Description: Conveniently located within walking distance to Charlottetown’s downtown hotels and amenities, breathtaking views of the Charlottetown Harbour. 18,000 sq. ft. of rental space. Capacities: Reception-1500 Banquet-600 Theatre-1000 Classroom - Caterer: No Audiovisual service: Yes Wheelchair access: YesLoading dock: Yes 8:00- 17:00

0

02

18000

13Yes Yes

Yes

Outdoor

Private

Free

PE

Holland College Conference Services Contact: Brodie Coffin T: 902 566-9698 F: 902 566-9355 140 Weymouth Street, Charlottetown, PE, C1A 4Z1 Email: [email protected] Web: www.hollandcollege.com/conference_services Description: Holland College has the ability to provide guests with so many unique options for their meetings or events. It is fast becoming the leading choice for meeting planners with its cutting edge technology, diverse meeting facilities, and award winning culinary experiences. Summer accommodations and downtown Charlottetown location. Capacities: Reception-500 Banquet-250 Theatre-1000 Classroom-1000 Caterer:- Audiovisual service: Yes Non- Exclusive Wheelchair access: - Loading dock: Yes

0

010

10000

-- Yes Yes

PE

Murphys Community Centre Contact: Bernie Gallant T: 902 892-1719 F: 902 368-3420 200 Richmond Street, Charlottetown, PE, C1A 1J2 Email: [email protected] Web: www.murphyscommunitycentre.com Description: Bowling alleys, large gymnasium, banquet facilities. Capacities: Reception-600 Banquet-500 Theatre-800 Classroom-250 Caterer: Yes Audiovisual service: Yes Non- Exclusive Wheelchair access: Yes Loading dock: No

0

0 66700

40

Yes

Fixed

No

NoYes

Public


Atlantic Province Hospitality can take many formsShindigA shindig denotes a lively, somewhat casual party, particularly one celebrating an event, and is often held on the beach. Alcoholic beverages, usually beer, are almost always served and there is often dancing. Guests can number as few as four. A shindig usual-ly does not escalate into a large, full scale party because it is meant to be a low-key night event.

ClambakeA clambake is perfect for large, outdoor parties. A clambake is a fun, delicious and a appropriate way to celebrate summer or any special occasion. The menu at a clambake doesn’t just include clams; they traditionally feature lobsters, Blue Claw crabs, clams, corn on the cob, rolls, homemade salads, drawn butter and more. Don’t forget to provide bibs.

CeilidhOriginally, a ceilidh was a social gathering of any sort that did not necessarily involve dancing. The ceilidh is a literary entertainment where stories, tales, poems and ballads are rehearsed and recited. Songs are sung, conundrums are put forth, proverbs are quoted, and many other literary matters are related and discussed. Now it’s all about the music which the Atlantic provin-ces are well known for.

vol. 11 no. 3

Documents

years of business

new businesses

chance of surviving

failed businesses

i s h e r s n o t eten

event plannersthe planner

small business success

barry moltz