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The Little Things Really Do Make a Difference

Posted 3/13/13 @ 1pm

Here at the Kellogg Hotel & Conference Center as in most hospitality venues, we are continually looking for ways to improve our guest's experiences. Probably the most significant impact on decision making in this arena comes from customer feedback. What we noticed is that the things that really make an impression on our guests are not what one usually expects from "standard" customer service, but the unexpected "little things" that are done to make their experience "extra" ordinary.

We recently recieved a letter which we wanted to share, not to toot our own horn, but to recognize the individuals in our organization who took it upon themselves to do the little things that made this client's experience a positive memory. Way to go Lu, Cindy, Rick and Bill!

March 7, 2013

Lucretia Mansfield, Cindy Gladstone, Rick Ledesma and Bill Burke
Banquet Managers
Kellogg Hotel & Conference Center
Michigan Sate University
219 S. Harrison Road
East Lansing, MI 48824

Dear Wonderful and Most Professional Banquet Managers,

The Lansing Regional Chamber of Commerce wants to thank you for your undivided attention during our Annual Dinner Ceremony on February 28, 2013. We are so very pleased with the service we recieved and with the flow of the entire evening.

As we had registration in the South Lobby and our first reception in the North Lobby, we know we took up quite a bit of space at the Kellogg Center, and the entire staff was so pleasant and competent to work with. We had Kellogg staff creating keys for us to lock up the coat room (Willy Room), helping us set up our registration signs, running a high school band through the back hallways (thanks Rick!) and efficiently rectifying the Drink Ticket situation with your bartenders. On top of everything, the complimentary chocolate dipped strawberries were just the icing on the cake. You tryly treat us well and we are very grateful!

The Lansing Regional Chamber absolutely loves hosting our events at the Kellogg Center as the events run quite smoothly in your establishment and under your management. The renovations look great and the Big Ten Rooms are absolutely perfect to host events with the flying screens and projectors, and the diversity in lighting options.

It's also important to communicate what a fantastic job your wait staff is doing as well. We have had countless comments regarding the recent quality of service received. So whatever you are doing, keep it up!

Thank you again for everything you do. We greatly value our relationship with the Kellogg Center.

Sincerely,

Jennifer Wagemann
Manager, Events & Programming
Lansing Regional Chamber of Commerce

Vintage Wine Blog

A Mitten State of Mind

posted 2/11/13 @ 8am
Jon Trasky, State Room Manager

Michigan has had a long history of grape growing. In fact, the production of wine here dates back to the early 1700s in the newly established region of "du détroit"! As far as a career choice, or perhaps viable business opportunity back in the day, it wasn't until the mid-1800's that wine actually started being sold vs. traded with Native Americans or simply drank by one's family.

Jumping ahead to the 1950’s and 60’s, we see the American wine palate began to evolve and resemble what it is today. Prior to this, wines were made from different grape varietals than present day, and sweeter, fortified wines, were very popular. This period ushered in new winemaking techniques and mass production, helping to produce a better product, and more of it. Additionally, some attribute America’s new wine fascination to servicemen coming back from World War II, with an appreciation of European table wine.

Michigan was initially a little slow to respond to these new consumer trends. In the 1970’s, only the strongest Michigan wineries survived during this change of buyer’s palate styles. As this was going on, Dr. G. Stanley Howell of Michigan State University, began leading research to help the wine growers gain a better understanding of which varietals would work best in our State’s unique environment. In 1985, the Michigan Grape and Wine Industry Council (MGWIC) was created to provide the state’s growers research, education, and overall promotion of the industry. In addition, four American Viticulture Areas (AVA’s) were established in Michigan: Fennville, Leelanau Peninsula, Lake Michigan Shore and Old Mission Peninsula. These key events helped stimulate significant growth in the marketing of our State and its wineries.

We must also recognize the importance of the Michigan Wine and Spirits Competition held every summer. This event has come a long way since 1977, when the Competition was first held at the Michigan State Fairgrounds and is currently held right here at the Kellogg Hotel & Conference Center annually.

Dating back to when we first received our liquor license in 2001, the State Room and Kellogg Center have been avid promoters of Michigan wine. In honor of the Michigan Wine Council joining us for their Winter Conference, this month we are offering two wines of only six 2012 Best in Class Winners, for our February ‘Crush’ wine feature. We hope eating and drinking ‘local’, isn’t just a trend. Our University was founded as a land-grant, agriculture-based institution, and we are proud to be leaders in supporting this concept and carrying it to the next level. Cheers!

Check out our February "Crush" specials!

Visiting Chef Demo a Smashing Success!

Guests Rave about Chef Trang

Posted 2/7/13 @ 10am

Celebrity Chef Corinne Trang strutted her culinary stuff on the Big Ten stage last night reinforcing her image as "The Julia Childs of Asian Cuisine". Here are just a few of the many accolades:

....."She was awesome-the best I've seen yet! So personable, full of hints-wonderful!"
....."The food was so good I wanted to lick the plates...great presentation!"
....."Amazing experience. Chef Trang is clearly a teacher and not just a lecturer-very enjoyable to learn from!"

We can't wait to hear about the dinner tonight!