CONFERENCE VENUE INFORMATION

Transcription

1 CONFERENCE VENUE INFORMATION

2 HERE S THE TOP 5 REASONS WHY THE THISTLE INN IS YOUR IDEAL MEETING VENUE 01 AT THE THISTLE INN WE DELIVER YOU 5 STAR SERVICE WITH FOOD TO MATCH. FANTASTIC LOCATION The bus and train stations are very handy. We are walking distance for many office buildings, which means it s easy and fast to get here. I have organized a couple of day meetings for members of our team here at the Productivity Commission. They have commented very favourably on the room they have used in particular, the natural light and also being close to Wellington Railway Station. Robyn Productivity NZ

3 02 03 SERVICE FLEXIBILITY You ll get quality service throughout the day to make sure you have everything you need to have an effective day. Rooms to accommodate for groups of 4 to 30 people to suit your needs, including break out rooms. We have particularly appreciated the can do attitude of the Thistle Inn team and their preparedness to respond to particular requests or needs. People who attend the training always enjoy the wider environ of the pub with its character and history. The rooms themselves are attractive, comfortable and have all the necessary amenities. Fran Parkin New Zealand Association of Physiotherapists James Scratch Design CHARACTER QUALITY FOOD You get a unique setting that is inspirational and not a generic hotel room to send people to sleep. There are even plenty of fresh air places to enjoy. Our food is always raved about from people. It s also great value. There is a sense of being at the heart of history in this special building that inspires the imagination. But more than that, the rooms are always immaculate in their presentation and the staff wonderfully helpful. Many of us have lunch downstairs at long tables, with a big open fire going, and the sense of camaraderie deepens as each day progresses. It s a marvellous venue The space is comfortable and well maintained, with lots of natural light. The food was excellent and the bar downstairs is a nice bonus too! Dame Fiona Kidman Laura

4 HERE S WHY OFF-SITE MEETINGS ARE MORE EFFECTIVE WE ARE REGULARLY USED BY ALL THE MAJOR GOVERNMENT DEPARTMENTS AND WE HAVE A LARGE NUMBER OF CORPORATE CLIENTS FACE-TO-FACE INTERACTIONS FRESH PERSPECTIVE GREATER PRODUCTIVITY A simple change in location acts as a refresher for employees, allowing them to think about old problems with a new perspective. Since employees come to the new location for a specific purpose, ideas flow more easily. They are not distracted by the usual day to day activities. CHANGE OF PACE BOOST IN CREATIVITY Offsite meetings break up every day routines and give employees a different atmosphere in which to work. A new space, lined with art puts employees in a creative mindset from the moment they walk through the doors. Employees from various divisions of a company can come together to discuss topics face-to-face, allowing for faster communication and the development of more ideas.

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7 HERE S WHY OFF-SITE MEETINGS ARE MORE EFFECTIVE BUILD TEAMWORK INSPIRATION Discussing topics in-person, over the course of an entire day, helps employees get to know one another, allowing them to work better as a team. A location like the Thistle located in the heart of Wellington in a historic category one building, is sure to inspire employees more than the usual. INCREASE MORALE DETAILS ARE TAKEN CARE OF There s no denying it; offsite meetings are fun. Employees enjoy experiencing a new location and it also helps to increase morale and develop a sense of comradery between colleagues. Offsite locations are specifically designed to host meetings. As a result, the space is optimized to allow your meeting to be as innovative as it can be!

8 FREQUENTLY ASKED QUESTIONS WILL I HAVE A DEDICATED PERSON ON THE DAY? DO THE ROOMS HAVE NATURAL LIGHT? Yes we have one point of contact for you who you will be notified of prior to your arrival. They are there to make sure you have everything you need and to ensure any catering is ready when required. Yes! Unlike many hotel conference rooms, both our rooms have loads of natural light and easy access to fresh air to get the minds working! DO YOU CATER FOR SPECIAL DIETARY REQUIREMENTS? WHAT EQUIPMENT DO YOU HAVE? We sure do we offer a variety of gluten free, dairy free and any other special requirements you may have. The chefs ensure that you are well catered for. Before the event just let us know the names of the people with special dietary requirements and we will make sure everything is taken care of and they get great food that matches their needs. We offer electronic whiteboards, flip charts and data projectors.

9 CAN WE BRING OUR OWN CATERING OR EQUIPMENT? Unfortunately we don t allow out catering; our chefs create delicious food which won t disappoint. If we don t offer the equipment you are after, let us know and we can discuss your requirements further. WHAT TIME CAN WE HAVE ACCESS TO THE ROOM FROM? We can arrange for someone to be available from 7am. WHAT TIME CAN WE HAVE THE ROOM UNTIL? DO YOU HAVE WIRELESS INTERNET? Generally meeting room bookings are until 5pm. If you would like to stay longer this can be arranged, please discuss your requirements with us. Yes we do and it s FREE!

10 OUR MEETING ROOMS GEORGE S ROOM KATHERINE MANSFIELD ROOM ROOM PRICING ROOM PRICING Full day Half day Full day Half day 8am 5pm 8am -1pm OR 1pm- 5pm 8am 5pm 8am -1pm OR 1pm- 5pm $415 $295 $345 $235 ROOM SET-UP ROOM SET-UP 20 people boardroom style 30 people theatre style 24 people cafe style 14 people boardroom style 18 people theatre style 18 people cafe style EQUIPMENT AVAILABLE FOR BOTH ROOMS Electronic whiteboard $120 / Flip charts $35 / Data show $ full day, $ half day set fee / Wireless internet FREE

11 GEORGE S ROOM KATHERINE MANSFIELD ROOM

12 CONFERENCE CATERING PACKAGES

13 CONFERENCE CATERING PACKAGES PACKAGE 01 ON ARRIVAL: Tea, coffee, water MORNING TEA: Scones, fruit, tea and coffee LUNCH: 2 hot selection, 1 cold selection (your choice from menu overleaf), tea and coffee AFTERNOON TEA: Cheeseboard, tea and coffee Full Day $46 per person / Half Day $38 per person PACKAGE 02 ON ARRIVAL: Tea, coffee, water MORNING TEA: Scones, tea and coffee LUNCH: Chef s salad and club sandwich selection of the day (please enquire for more details) AFTERNOON TEA: Danishes, tea and coffee Full Day $35 per person / Half Day $30 per person PACKAGE 03 ON ARRIVAL: Tea, coffee, juice, water MORNING TEA: Scones, fruit, tea and coffee LUNCH: 4 lunch selections (your choice from menu overleaf), juice, tea and coffee AFTERNOON TEA: Cheeseboard, danishes, tea and coffee Full Day $62 per person / Half Day $50 per person

14 CONFERENCE MENU MORNING & AFTERNOON TEA $7.50 FIRST ITEM, $12 TWO ITEMS, $16 THREE ITEMS (includes tea and coffee) Cheese scones Date scones Savoury spinach, feta and roasted pepper muffins Tiny baked vanilla cheese cakes Chocolate nemesis White chocolate and cranberry crunch biscuits Assorted fruit danishes Seasonal fresh fruit mix of cut and whole Cheese board Assorted mini savouries Antipodes sparkling water / $6 per person Juice / $3 per person Tea & coffee / $4 per person

15 LUNCH $19 TWO ITEMS, $26 THREE ITEMS, $32 FOUR ITEMS, $40 FIVE ITEMS (includes tea and coffee) SALADS VEGETARIAN Lamb, vegetables, chickpeas, tarragon mustard dressing Pasta, tomatoes, olives, capers, parmesan Quinoa, beetroot, pumpkin, feta Chorizo, couscous salad Roasted vegetable medley Vegetable frittata, spicy basil tomato salsa Crumbed eggplant, vegetables, halloumi Soup of the day SANDWICHES / BRUSCHETTA / BAPS SEAFOOD Chicken, cashew, rocket clubs Monk fish, beans, tomatoes, lime butter Cheese, onion, cream cheese clubs Egg, spring onion and ham clubs Tomato, caramelised onion, basil bruschetta Roasted vegetable bruschetta Roast beef, pickle, cheese, rocket baps Ham, wholegrain mustard, egg baps Paua fritters, lemon Tarakihi, crumbed goujons, tartare Fish cakes MEAT Spicy lamb skewers, cucumber yoghurt Baked green olive chicken Spanish meat balls with almond sauce Mini beef burgers, cheese, caramelised onion, rocket Savoury pies Beef stroganoff, herbed rice Full dinner set menu also available. Let us know if we can arrange a table in the bar or restaurant for your group after its meeting.

16 TERMS & CONDITIONS 1. Final numbers are to be advised no later than 1 week prior to the start of the function. This will constitute the minimum number charged for catering purposes. 4. If a function room cannot be made available to the client due to operational reasons, the Centre reserves the right to substitute another room(s) which best meets the client s needs. 2. Food and beverage may not be brought on to the premise. Where possible, we will endeavor to accommodate persons with special dietary requirements. However, the premise accepts no responsibility should person(s) become ill from eating food which may be harmful to them. Overall requirements for food and beverage (i.e. type of food, estimated number of persons) is required no later than 1 week preceding the seminar date. Final numbers are to be made no later than 1 week prior to the start of the seminar. 5. Normal hours of conference facility use are 8am until 5.00pm. Should the function extend outside of the agreed hours, the Centre reserves the right to charge at a rate of $50.00 per hour or part thereof, plus GST. 6. Equipment requirements must be made at least 24 hours prior to the start of the function in order to guarantee availability. Clients may not bring equipment which the venue can supply, such as data show, whiteboard or flipcharts. 7. All equipment belonging to the clients or parties involved in the client s function is to be removed the same day as the function. The premise does no accept liability for loss or damage to the client s equipment, property, personal effects, or any equipment hired on behalf of the client. 8. Payment is to be made by the 20th of the month following the date of invoice. Failure to do so may mean that future bookings cannot be guaranteed. The final conference account may be adjusted for additional equipment hired, catering ordered, photocopying, telephone calls or other miscellaneous requests made on the day. 3. Should the booking be cancelled more than 15 working days in advance, no charge will be incurred. If cancellation is received 15 or less days in advance, 50% of venue rental will be charged; 5 or less days in advance, 100% of venue rental and 30% of the food cost will be charged. Food cancelled on the day incurs a 100% charge. The booking date can be changed 1 week prior to booking, otherwise cancellation fees still apply.

17 Let our history become a part of yours