The Inn at Ole Miss working hard for the money

The Inn at Ole Miss achieved a personal best, hosting 441 events in a six-month period.
On average, The Inn hosts more than 70 events and 4,200 people a month.
“We have over 10,000 square feet of meeting space, and on some days we use all of it in one day, sometimes up to five different groups in house,” said Pablo Corona, director of sales at The Inn. “These groups can consist of maybe 300 for dinner, 60 for a meeting and 20 for a seminar.  
“Occasionally we book the ballroom for two separate groups in one day. That requires us to turn that room over for the second group in a quick, timely manner.”
With all the events going on at The Inn, communication is crucial. The Inn has four managers, six chefs and 25 catering staff members.
“The relationship between the hotel and F&B has to be nearly seamless to make the operation successful,” said Chip Burr, food and beverage manager at The Inn. “The main objective is for us all to focus on improving the guest experience and utilizing absolute candor in the process.”
Corona handles all the hotel accommodations and meeting space rentals. Jen Ladner, catering coordinator and wedding specialist, and Burr deal with catering the events. They usually meet with prospective clients together.
“It is easier to meet with the client together to help them plan the process of the event,” Corona said. “Ultimately, we have clients that pay a lot of money for a successful experience here at The Inn at Ole Miss. It is our obligation to provide that; constant communication among us helps with that success.
“We have grown so much here at The Inn that most peak dates are full a year in advance. For weddings, many brides choose their date around the availability of space. That gives you an idea on how important it is to plan as far in advance for a successful event.”
The Inn staff prides itself on being flexible enough to handle every type of event.
“We perform a wide variety of events, including receptions, board meetings, birthday parties, anniversaries, athletic dinners and conferences,” Burr said. “Every event is important to us, no matter how grand or diminutive, but the end result usually comes down to preparedness and staffing.”
The variety doesn’t stop with the events. The Inn has more than 50 appetizers and 65 entree choices.  A customer can choose from plain white rice to filet mignon.  
Ole Miss Catering is the only licensed server of alcohol at Ole Miss.
“Our catering license allows us the privilege of serving alcoholic beverages during events, allowing us to further diversify catering functions,” Burr said. “This also allows us to remain competitive with local businesses and popular square destinations.”
Events at The Inn change from day to day. However, Sunday Brunch takes place in the ballroom every week. Staples of the brunch include omelets, shrimp, beef brisket and a desert station. There are also breakfast and lunch buffets with six items each. Students can charge the meal to their Flex accounts.
“We are constantly reviewing and making improvements,” Burr said. “The meal’s popularity continues to grow and is quickly becoming one of our busiest and most lucrative meal periods.”
Jonathan Harrington, associate director of employer services at Ole Miss, has used The Inn since fall 2010 for career, internship and graduate fairs.
“Everything is first class over there,” he said. “The size and the aesthetics of the venue are great. It’s nice to have stuff taken care of for you. A customer wants to be able to enjoy the event and not have to worry if everything is done correctly.
“What keeps us going back is, for the price that we pay, we get a great service. They do all of the work for us.”