Th3 Core

>ground work

You *know* Louise did it. I was forced to go at gunpoint.

>Which hotel is it?

If you don't mind, I'll post that later after we see if the contract is going to work for the remaining 5-day rooms.

>a BAR

Yes, several within 1.5 blocks.  Looks perfect.
<added> One in the hotel and they say they can keep it open until 2am if we book the bartender.

>leave Monday

The Visitors Bureau reps said late April is the beginning of the "Bride Season" (***HUGE*** in Wilmington) and weekend rooms are going to go first. We have several satellite hotels picked but I need to confirm the 5-day stays first and then work from there.

Louise says we have to execute the 5x10 contract by 4pm EDT Feb 28.

>Can we still get rooms for 3 days at a higher rate?

Hard to say about the particular hotel we've chosen and *particularly* for the weekend. The hotel rep said that the weekend was booking out. Bridal parties mentioned both by the hotelier and the CVB. I can't emphasize enough how big a wedding destination Wilmington is. IIRC, NFFC & Vikings saw several brides in the streets last time we passed through in May. That's why Louise jumped on the contract offer in order to block out some availability.

That said, there are some peripheral hotels (ranging from near to far) that we'll jump on March 1st.

LM is in, so I've been told. That leaves 5.

Until Mar 01, my best advise is...

Only 6 confirmed and we're getting close. I'm told by a corporate friend in the hotel chain that they need a minimum of 8 rooms to consider it a group booking. I expect the hotel to drop the offer but Louise will see if she can strike a deal. (Hotel group-booking reps have a quota to meet.)

I'm thinking ahead:

Nestled on Market Street in Wilmington, NC, Catch prepares modern seafood cuisine with international flair from coast to table.

Owner and Chef, Keith Rhodes opened Catch Restaurant in 2006 in hopes that diners would catch his passion for North Carolina seafood. His menu features dishes that highlight seasonal flavors – from sweet potatoes, to blackberries, fresh herbs, and heirloom vegetables. Every ingredient in his delicious cuisines is consciously sourced from organic growers and local fisheries that support sustainable practices. And each dish is complemented by the creativity of Chef Rhodes and his ability to use what’s around him. Experience Catch for a unique way to explore the Cape Fear Coast without ever leaving the dinner table.

http://catchwilmington.com/?utm_source=www.visitnc.com&utm_medium=website&utm_campaign=downstream-referral

Now THAT IS

I prefer Ihop for their  2 2 2 breakfast