The Project – Radisson Blu Hotel & Spa Sligo

The client is a Leading Media Company which targets the Farming Industry. They have an annual conference which includes taking over the hotel exclusively for one night, a gala dinner for 350 delegates, a full day’s conference including informal panel discussions and high profile key note speakers for 600 + delegates. The main criteria for choosing their location is the ability of the hotel to manage 620 delegates along with 16 trade stands, serve two refreshment breaks and also provide a high quality lunch in as speedy a time as possible whilst providing excellent service.


The Solution

The Radisson Blu Hotel & Spa, Sligo’s Ballroom boasts over 700 square metres of space that can be divided into 3 sections. In addition there is a Business Centre with 7 meeting rooms and an open plan Lobby/Memory Harbour and Waves Bar. This space is ideal for registration, refreshment breaks, networking and trade stands. There is also a separate access  point into the Ballroom which facilitates bringing in substantial backdrops and AV equipment. In addition the hotel offers 320 complimentary car park spaces. It was decided to hold the conference in two sections of the Benbulben Ballroom 1 and 2, and offer Benbulben 3 for refreshments and lunch. Lunch was also served in the Brasserie, Benbulben 1 Bar, Waves Bar and Knocknarea & Bricklieve meeting rooms.


The Challenges

The main challenge posed was to serve  a  two course plated lunch as quickly as possible to this number of delegates in a space other than the conference room. A coloured seating plan was prepared and delegates were allocated different locations for refreshments and lunch. The hotel placed colour coded sheets under each seat (in blocks) to let delegates know which area they were to go to for refreshment breaks and coloured ribbons on back of chairs for lunch. Each colour represented a different location and a staff member led delegates to their relevant area. An additional challenge was the requirement to rearrange furniture and space in order to facilitate the high numbers.


The Outcome

The client and delegates were delighted with everything from our hotel perspective. The main course was served in just 18 minutes to the 620 delegates. Many of the Hotels departments were involved in the service of lunch– including  Accommodation, Accounts and Sales. Three years later the event was rebooked with us. The booker advised that we were seen to provide best practise in terms of the quality of food and service and we provided the benchmark of standards for all future conferences. We always strive to go above and beyond and exceed our clients’ expectations. ‘Yes I can’ is our mantra.