The Newly Redone Hawaii Ballroom Debuts with the International Women’s Leadership Conference

WAIKĪKĪ BEACH, HONOLULU, HAWAI‘I – As part of a nearly $200 million plan to enhance its product, the Sheraton Waikiki has opened its 2nd floor Convention Center, which includes Waikiki’s largest hotel ballroom area, the Hawaii Ballroom, September 24.  The new function space was unveiled at the 1,100-person attendee International Women’s Leadership Conference, which was hosted by Hawaii Governor Linda Lingle.

After three months and $5 million of extensive renovations, the Hawaii Ballroom will set a new standard in the way meetings and events are done in Hawaii with a new levelof sophistication and contemporary flair.  Every surface area from the elevator landing to the breakout rooms have been completely renovated, adhering to a theme of “contemporary Hawaiian sophistication.”

Physical improvements to 45,000 square-foot indoor meeting facility stretch from the foyer area and the 26,000 square-foot Hawaii Ballroom to the 14 smaller conference rooms, which were completely redesigned by famed local architect Terry Hendrickson.  Event and meeting attendees will revel in the modern look and feel of the facility, which now boasts new digital reader displays, carpets, wallpapers, ceiling fixtures, paint, restrooms, and doors.  Signage and lighting will be a production company’s dream as its state-of-the-art components will set a new standard in the state of Hawaii.  In addition, a new energy-efficient kitchen and newly refreshed back-of-house hallways will allow for efficiency of service to guests and convention attendees.  Moreover, a full-service business center has also been built on the ballroom level to improve productivity and aid ease-of-use for conventioneers and business meeting attendees.  Most importantly, meeting planners will delight in a newly built, dedicated office space purposefully situated on the ballroom level that will provide a remote “office away from home” setting.

Complementing the extensive hardware enhancements, thrilling conceptual changes have been implemented to the food and beverage menus.  Sheraton Waikiki’s culinary offerings will now adhere to a “farm to table” concept of serving only the freshest local ingredients found in Hawaii to produce a product that offers quality, sophistication and sustainability.  With a menu that is nothing short of top-tier restaurant quality and adhering to the hotel’s overall green initiatives, the banquet menu options will now impact the environment with a much smaller carbon footprint by incorporating the use of more locally grown products such as Nalo Greens, Maui goat cheese and Hamakua Tomatoes.  Menu preparations have been spearheaded and completely re-imagined by Sheraton Waikiki’s Executive Chef Daniel Delbrel to offer new and amazing culinary flavors.  New signature house wines will be produced by Mendocino winery, and will offer an all-organic, delicious complement to the Chef Delbrel’s menu items.  In addition, a new partnership with Satura Cakes will bring a new level of delectable flavor to the end of each meal, and ensure that each carefully selected dessert item will stay true to Satura’s company motto of “never another ordinary bite.”

Accentuating the contemporary look and feel of the ballroom will be a brand-new line of soft good settings that will offer a clean, contemporary look with organic accents.  These items include new hot grills, tables, chairs, glassware, silverware and linens.  In addition, plating and serving setups have also undergone dramatic transformations and will hold true to the standard of the hotel’s objective of offering a top-tier restaurant product in a ballroom setting.

Another important key component in keeping true to the concept of offering a restaurant experience is the training of employees in upscale dining service standards and techniques.  Sheraton Waikiki’s banquet and catering staff have undergone intensive training and numerous presentations to ensure the highest level of service delivery to banquet customers.

Kelly Sanders, general manager, Sheraton Waikiki, said the hotel’s ballroom facilities are a large part of the identity of the property and are second to none in the state of Hawaii.  “The transformation of our meetings product, service, and food and beverage concepts will completely revolutionize the way banquets are perceived and done in Hawaii,” said Sanders.  “At Sheraton Waikiki, we continue to implement cutting edge design elements, service approaches and food and beverage products for our customers in all phases of our operations.”

Flattering testaments about the new ballroom, the service, and food and beverage have already been heard from many of the 1,100 attendees of Governor Lingle’s International Women’s Leadership Conference, which was held in the new facility.  Lenny Klompus, senior communications advisor to Lingle, said, “Everything from the look and feel of the new ballroom, the service, and new culinary concepts was absolutely first class.  This is a testament to how Sheraton Waikiki has managed to take an already great product and transform it into a modern, sophisticated place to gather and hold high-level meetings and conventions, while still maintaining a Hawaiian sense of place.”

The complete transformation of Sheraton Waikiki’s convention facilities is part of a nearly $200 million hotel-wide upgrade plan to completely modernize its facilities to reaffirm its place as the International Conference Center of the Pacific.  Concepts for the resort’s renewal plans will follow three key words:  sophisticated, approachable and contemporary.  These planned enhancements will bring a new level of sophistication to the world’s most famous sand and surf destination – Waikiki Beach.