Archive for the ‘Broyhill Inn In The News’ Category

We will be tweeting live from the High Country Beer fest on September 4th from 3pm until 7pm.

If you prefer to drink fine craft beers rather then read about them, then come on up next weekend and enjoy yourselves.

Tickets are on sale on-line at http://www.hcbeerfest.com . Pre-sale tickets are at a reduced price from the gate price so click on over and buy them today!  Admission price includes a logo’d tasting glass and access to the educational sessions that will be held throughout the afternoon.  Additionally, we will offer various “Safe Ride Home” options during and following the event.

The tweeting will be done throughout the event… with 56 Breweries..  this should get interesting and potentially entertaining..    Hope to see you at the High Country Beer Fest in Boone over Labor Day weekend!

So follow both the Broyhill Inn’s twitter page @Broyhill_Inn and the the beer fest’s page @HCBeerFest or better yet, come join us!

We have just launched our new B3 Blog format..  still have some kinks to work out, but we feel that it will be easier for folks to navigate and find out what is going on in the High Country and specifically at the Broyhill Inn & Conference Center.  Let us know what you think and what kind of information you would like to see on here…   as always, any feedback is good feedback.

Thanks!

I would be remiss to not extend a huge thank you to the fine folks at Thomas Brunt’s Outfront web design for building our new blog template.  I connected to Thomas on LinkedIn and he was great to work with.  If you are interested in their services, they can be found at http://www.thomasbrunt.com/

We are conducting a logo competition for our educational in-house brewery at the Broyhill Inn.  The Ivory Tower Brewery, get it!  Ivory Tower….

ivory tower
–noun
1. a place or situation remote from
worldly or practical affairs: the university
as an ivory tower.

The details of the competition can be found here: http://ow.ly/1drp8

All are welcome to give it a try!

 

Ahhhh the Christmas Season!

  It is so cool to be able to work here in the High Country and also to be able to spend time with our families and friends during this time.  A reminder to all that we “Holiday when you Holiday”.

We have the rare and unique opportunity to close our doors a few times each year so that our employees can truly enjoy the Holidays with their families and friends. We hope you share in our belief the importance of this quality time.

We will be closing on Monday, December 21^st at 10:00 AM and we will re-open our operations on Tuesday, January 5^th, 2010.  When we re-open, our new operational format will be in place and I am very excited about these upcoming changes. 

The basic summery is as follows:

• Dining options for general public (reservations are accepted for all):
  • Grand Sunday Brunch – Each Sunday 10:45 AM – 2:30 PM
  • Dinner in the JDR – Thursday, Friday and Saturday evenings.  5:30 PM – 9:00 PM
  • Lite Continental breakfast?  Come enjoy or daily Executive Breakfast Bar which will be available to the public and both our hotel and conference clients.  7:00 AM – 10:00 AM daily.  ($5.98 + tax & tip)
• Dining room will be available for private events on Sunday through Wednesday evenings coordinated through Sales Office
• New banquet offerings available to accommodate our conference and day meeting clientele.

To the High Country Community:

After an analysis of the past few years of our business trends, our core conference attendees and the current market conditions, we are making some strategic changes to our Jackson Dining Room operations and the services we offer.  Our primary business target has been group conferences and meetings and these modifications will enable us to be more flexible and accommodating to this segment.  Beginning January 5^th, after we reopen following the holiday break, we will offer the following services:

 Breakfast:

• Executive Breakfast Bar will be offered each morning for hotel guests and also for conferences utilizing the facility.  To mirror what travelers are accustomed to, the Executive Breakfast Bar will be complimentary for guest staying in the hotel.  A la carte charges will apply for other patrons.  Bar will include:
  • Breakfast Pastries, Breakfast Breads, Yogurt, Fresh Fruit, Assorted Dry Cereals, assorted juices and coffee.
  • Self service beverage and food stations will be utilized.
  • Available daily 7:00 AM – 10:00 AM
  • $7.46 (includes tax and gratuity per person) for non-hotel patrons
  • Reservations are encouraged from the communit

Lunch:

• Jackson Dining Room will be utilized as our Conference Dining Room.  As a Conference Dining Room, the hours of operation will be varied based on the needs and demands of our conference groups.  Larger meetings held at the Broyhill Inn, luncheon meetings and large events that have utilized the dining room for lunch in the past will still have that option through pre-coordinated arrangements. Inquires should be directed to the Conference Sales office 262-2204. 
  • A Chef’s choice lunch buffet will be utilized for prearranged business only and when counts demand a buffet format.  Smaller sized groups will have plated meal and/or box lunch options that will be detailed in our updated Banquet Planning Guide.
  • Buffet, when applicable, will be $14.50, which includes tax and gratuity.
  • Minimums and surcharges may apply for smaller group utilization, please inquire with the Conference Sales office 262-2204.
  • Lunch will not be available for walk-in business.

Sunday Brunch:

• Sunday Brunch menu format and price structure will remain unchanged.
• Hours will be altered to 10:45 AM – 2:30 PM – Reservations accepted.

Evening Dinner Service:

• Open three (3) nights per week, Thursday, Friday & Saturday.  Closed on other evenings.
• 5:30 PM – 9:00 PM – Reservations accepted.
• Jackson Dining Room will be available for private usage on Sunday – Thursday evenings.

If you have any questions regarding these changes, please do not hesitate to give us a call or visit www.broyhillinn.com/dining/JDR/ for additional details.

Regards,

Douglas J. Uzelac

General Manager

Broyhill Inn & Conference Center

Hello everyone who is following this blog! I wanted to share a few words with you to talk about the Broyhill Inn, cause that’s why we are here. First of all, I am Melvin Guevara, I am 22 years old from Costa Rica and I am an Intern here this fall, the new face behind the Broyhill Inn. Probably if you stayed at the Broyhill Inn or visited it for your business meeting, you probably saw me around. I have been pretty busy here, learning a little bit of everything I could. I have learned so many good things from the Broyhill Inn.  The greatest achievement for me was being part of the big family who works here. They are so nice and I had good moments hanging out and working here. I remember when I was in the kitchen, the first times I was trying not to mess up with the food and all that. And that’s exactly what they never let me do, cause they were always careful and professional, but they were nice guys too. Never left me alone and they were always there to help me. It was the same when I was in Banquets, The Jackson Dining Room, Front Desk, Housekeeping, hmmm who did I not mention? Well everyone who is involved in the Broyhill Inn family. The Broyhill for me is like school, I go there and do my homework. go home and then come back the next day and get an A. Cause that’s what the people and the service of the Broyhill are, just a Good Grade!!

I only can say THANK YOU Broyhill Inn, Thank You Staff, Thank You Boone, for letting me be part of you! Now I am such an expert in social media, another good thing I learned here. This is your hotel, and I hope you come by and visit us. You wont be disappointed. I guarantee you that.

Have a nice day!!

We are very excited about our new partnership with Appalachian State University in the development of an Educational Brewery on site at the Brohill Inn and Conference Center.  The honors level course will cover the actual beer making techniques and also the business development of a small business, production costs, operations, marketing and communications.  Now this is a class that I would be happy to go back to school for…  More information will be coming out in the following weeks.