S P ORT S
Typical Team Service Plan • One large theatre-style meeting room for full-team meetings. • Two breakout rooms sized for offense, defense, or position meetings. • One banquet room for team meals; rounds of eight are recommended when requested by the team. • One smaller room for athletic training and one study-hall or academic space when contracted. Required Advanced Details • Roster count separated by players, coaches, athletic staff, drivers, and security. • Kickoff or competition time, departure time, meeting schedule, meal times, and required room-access times. • Allergies, religious restrictions, vegetarian or vegan counts, pork restrictions, and requested performance-nutrition standards. • Requested pre-keying, bus parking, security plan, equipment storage, guestrooms, coach suites, and meeting-space concessions. • Bus parking, complimentary suites, complimentary meeting space, room pre-keying, and other concessions are negotiated by Sales and must appear in the signed agreement. They are not automatically included with the food packages.
Execution Standards • Final meal counts are due three business days before arrival; specialty needs and dietary counts require seven days’ notice. • Buffet opening and breakdown times must follow the team itinerary. Schedule changes require immediate review by Sales, Banquets, and Culinary. • Dietary items must be labeled and staged with dedicated utensils when requested. The hotel is not an allergen-free facility. • Late-night or postgame meals should be confirmed with an arrival window and an approved hold or replenishment plan.
Execution Standards • Prices are per person unless otherwise stated.
• A customary taxable 25% service charge and applicable sales tax will be added. • Final guarantees are due at least three business days before the event and may not be reduced after the deadline. • Specialty products and dietary menus require at least seven days’ notice. Short-notice requests are Chef’s choice based on available in-house products. • Menu pricing and selections remain subject to market conditions and product availability. • Buffets require a minimum guarantee of 30 guests. The published Small Group Catering policy applies below the stated minimum. • Menu adjustments for team nutrition standards may affect pricing and require Executive Chef approval before the BEO is issued.
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