Banquets, ballrooms & fife-and-drum.
How Williamsburg’s conference address dressed an event, from its own catering pages.
Behind the guest rooms, the Hospitality House was an events machine: roughly 20,000 square feet of function space hosting groups of up to 400, with a full sales & catering office. Its banquet kitchen published a complete run of menus — Continentals, Breakfasts, Breaks, Luncheons, Hors d’Oeuvres, Dinners and Beverages — the working vocabulary of a thousand Williamsburg weddings, reunions and corporate dinners.
The colonial touches
This being Williamsburg, an event here could be dressed head-to-toe in the 18th century. The hotel’s own banquet pages offered:
- Colonial entertainment — a fife and drum corps, a town crier, a balladeer
- Colonial costumes for the event staff
- Printed personalised menus and specialty centerpieces & themes
- Ice carvings and personalised amenities
- A disc jockey — or, at the other end of the century, horse-and-carriage service
- Off-premise catering for events beyond the ballrooms
Picture the pairing: a corporate awards dinner opened by a town crier, closed by a DJ. That was the Hospitality House’s trick — one foot in 1774, one in the conference era.