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THE RITZ-CARLTON BUCKHEAD
BUCKHEAD, GA ELEGANT PLENTY OF
SPACE FOR CONVENTION AND OVERNIGHT ACCOMMODATIONS
NICE WEATHER FOR DECEMBER
ITINERARY SATURDAY
10A GUEST CHECK IN10A-1P EXHIBITS IN GRAND
BALLROOM1P-230P LUNCH IN THE CAFÉ245P-330P GROUP MEETING
IN GRAND BALLROOM4P-6P BREAKOUT GROUPS IN
SALONS 3, 5, 6 &87P-9P COCKTAIL RECEPTION
(OPEN BAR) WITH HEAVY HOR D'OEUVRES AND DESSERT
SUNDAY630A-10A CONTINENTAL BREAKFAST IN THE CAFÉ
11A CHECKOUT
SITE INSPECTION
AAA RATINGS:
DISTANCE FROM AIRPORT:
17
NUMBER OF SLEEPING ROOMS
510
RESTAURANT: YES
LOBBY
ROOM DECOR
NUMBER OF MEETING ROOMS
29
DECOR
A/V EQUIPED YES
PARKING PAID & VALET/$32
ROOM ARRANGEMENTS
DELUXE KING - $192
CUSTOM DESIGNED REFRESHMENT CENTER WITH COFFEE MAKER, HONOR BAR AND BARWARE
37” HIGH-DEFINITION FLAT PANEL TELEVISIONS; IPOD DOCKING STATIONS; DVD PLAYERS; DESKS HAVE BUILT-IN POWER AND DATA CONNECTIONS; LAPTOPS MAY BE STORED IN NEW DIGITAL SAFES
BATHS WITH ITALIAN MARBLE VANITIES
SLEEK WALK-IN SHOWERS WITH RAIN SHOWER HEAD IN MOST KING GUESTROOMS
SATURDAY BUFFET LUNCH
LENOX CORNER - $45 PER GUEST
SOUPTOMATO BASIL SOUP, FOCACCIA CROUTONS
SALADSBRESAOLA AIR-DRIED BEEF WITH ARUGULA,
SHAVED PECORINO CHEESECLASSIC CAESAR SALAD, CROUTONS,
PARMESAN CHEESEITALIAN SEAFOOD PASTA SALAD
SHRIMP, CALAMARI AND SCALLOPS, GRILLED VEGETABLES, SUN DRIED TOMATOES, BASIL
SANDWICHESBBQ PORK WITH MANGO SALSA,
CROISSANTSGRILLED CHICKEN, CRISP ROMAINE,
CHIPOTLE MAYONNAISE, SUN-DRIED TOMATO WRAP
HOUSEMADE SMOKED SALMON SANDWICH, CREAM CHEESE, CHIVES
DESSERTSPASTRY CHEF’S SELECTION OF
DESSERTSFRESHLY BREWED COFFEE, DECAFFEINATED COFFEE AND
THE RITZ-CARLTON TEA SELECTION
SUNDAY CONTINENTAL BREAKFAST
The Southern Twist - $36 per Guest
FRESHLY SQUEEZED ORANGE AND GRAPEFRUIT JUICE, CRANBERRY
JUICE
DISPLAY OF SLICED ORCHARD FRUITS AND BERRIES
ASSORTED HOMEMADE BREAKFAST BAKERIES
CROISSANTS, MUFFINS, AND DANISHES
BREAKFAST MINI PEACH MARTINI
WARM PECAN STICKY BUNS
INDIVIDUAL FLAVORED YOGURTS ON ICE
HOUSE GRANOLA WITH PECAN BRITTLE
FRESHLY BREWED COFFEE AND DECAFFEINATED
COFFEETHE RITZ-CARLTON TEA
SELECTION
POST RECEPTION
SLOW ROASTED BARON OF BEEF, RED WINE SAUCE, HORSERADISH
CREAM, SOURDOUGH ROLLS$1300 EACH (SERVES 150
GUESTS)$175 PER ATTENDANT (PER 75
GUESTS)
SOUTHERN SLIDERS AND FRIES - $26 PER GUEST
SLIDERS: WAGYU BEEF CHEESE BURGERS, MARINATED
TOMATOES, SMOKED BACONCAJUN SEASONED SEARED TUNA,
FENNEL COMPOTEPULLED PORK SLIDERS, WHISKEY
BBQ SAUCEFRIES: SWEET POTATO FRIES,
FRENCH FRIESSRIRACHA MAYO, MANGO
MUSTARD, HOUSEMADE KETCHUP
GEORGIAN BUFFETMINIMUM OF (50) GUESTS
REQUESTED FOR THIS RECEPTION STATIONCHERRY COKE SHOT
STRAWBERRY SHORTCAKELEMON MERINGUE TARTCOCONUT CREAM PIE
BANANA PUDDINGCHOCOLATE MUD TART
PECAN PIEPECAN SANDIES
RED VELVET WITH CREAM CHEESE ICING
PINEAPPLE UPSIDE DOWN CAKE
WARM SEASONAL FRUIT COBBLER
WARM BREAD PUDDING$28 PER GUEST
OPEN BARDeluxe Package - $50 per guest for 2 hours
LIQUORS ABSOLUT
VODKA BOMBAY
SAPPHIRE GIN
JACK DANIELS WHISKEY
APPLETON “RESERVE”
RUM DEWAR‟S
“WHITE LABEL”
SCOTCH EL JIMADOR
BLANCO TEQUILA
WINE STEVEN
KENT, CHARDONNAY, "A RITZ-CARLTON CUVÉE",
LIVERMORE VALLEY, CA
STEVEN KENT,
CABERNET SAUVIGNON,
"A RITZ-CARLTON CUVÉE",
LIVERMORE VALLEY,
CALIFORNIA
Equipment and Set Up needed
• Need a projector for group presentation and to play background music
• Booth set up and take down• Set up break out groups with dividers
and take down
Evaluations
• Post meeting the morning after when everyone’s checked out
• Send out thank you letters for those who attended with online survey links
Final Costs
$102,020
$510.25 per
guest
Reception
Bar $50/guest 10,000
Carving $1300 + $175 (2)
1,650
Sliders $26/guest 5,200
Dessert $28 /guest 5,600
Breakfast
Continental $36/guest 7,200
Lunch
Buffett $45/guest 9,000
Rooms
Deluxe King
$192/guest 38,400
Banquet Rooms
Ballroom $20,000/weekend day
20,000
Setup & A/V
$5,000 $5,000
Total 102,020