The Columns Hotel
New Orleans, LA
Full service hotel (with up to 20 guest rooms available for room blocks & including a complimentary, fully plated, served, hot breakfast); public restaurant & bar lounge (hotel guests with capability to charge to rooms, as well as mingle with real regular locals, & listen to variety of musical entertainment); and on site, in house caterer that helps with all requests to use small rooms hosting 16-30 guests, medium rooms 20-45 guests (weather permits an outdoor area for another 20-30 guests), large rooms 50-95 guests, a combination of 2-3 rooms for 100-200 guests, and entire first floor (rooms, restaurant, lounge, & outdoors) as a venue for 200+ guests. Catering all inclusive of staff, china, linen, glassware, silverware, and a planner who can provide or recommend certain decor items, assist with rooms setups & sequence of service, as well as be there day of to execute previous plans or script day of changes.
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The Columns Hotel
The Columns Hotel Location
3811 St Charles Ave, New Orleans, LA 70115, USA
The Columns Hotel Q&A
How do you go about creating the perfect menu for your clients?
Ask if they are focused on a style of service or budget. By focus on style, we can offer a seated meal (fully served, buffet, or a combination of the 2) or casual/reception (light or heavy/stationary hors d' oeuvres or combination of both). At that point, bring forth a menu that has their needs in mind & show how if not exactly what they request, explain how we develop it into what they are asking.
If tackling a budget, ask what they envision spending completely (with or without range), if they have done in past what they had, and prioritize purposes (food & enough for a possible meal or before a meal or after a meal; beverages & if open unlimited is okay or is it business oriented and wish to keep everyone sharp by limiting quantity or types). At that point bring forth an estimate & menu format, showcasing a range of options from high to low, length of time, amount of space, and staffing levels.
After all that, let them know if there is any food or beverage item they are fond of that they do not see to let us know what it is to see if we can make it or propose something similar. Remind them that if it is a dietary or religious condition to have an item(s) we can start with whats on list or look beyond.
What do you love most about your job?
The direct access to everything: clients & staff (owners, co-workers); decision making based upon hopefully asking the questions needed with preparing an alternative; the history & knowledge of experience that serves to put on a grand show for even the smallest of occasions; and that quite a bit of the business is repeat or based on referral.
Why should our clients choose you?
We hope that any client chooses us for the direct access to planning their event, willingness to select from options proposed based off our experience & history, and that their is a comfort level that many of them feel to seek us out for all occasions & refer us to anyone they know would appreciate the same level of service.
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