Great Conference Hotel Dublin
Tips compiled by Dave Kovalski & Sue Pelletier
- Talk to the chef – this is a great one…
Meet with the chef to see if you can use the same menu as another group that was meeting in the facility. Asking the chef to preparing more of the same food in advance can result in cost savings. Also, check with the chef for seasonal or regional specialties, which may be less expensive.
- Know that lines are OK
At cocktail receptions, don’t be afraid of having medium-sized lines at the bar. Long lines are a no-no, but lines that are five or six deep encourage networking and discourage overindulging on cocktails.
Networking space at Fitzpatricks Castle Hotel Kiliney
- Don’t pay more for drinks
Whether it’s a cash or a hosted bar, don’t pay more for drinks than you pay in the hotel outlets (bars and restaurants).
- Lock in the menu prices
If the hotel will not provide a specific menu in advance, at least agree that the menu prices will not increase more than a fixed percentage per year.
- Order as much as possible “on consumption.”
Uneaten food and drink can be returned and not charged. This works well with soda and packaged foods like potato chips, but can also be done with perishables.
There are 2 large conference/event rooms at this Dublin Hotel
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