Experiential has become a buzz word in the meeting and event space over the last few years. As many properties shift to providing memorable experiences, it can be hard to stand out. With its $40 million rebrand and renovation in 2021, The Hythe Vail, A Luxury Collection Resort, Vail, in Colorado has put its resources into ensuring its luxury hotel will stick in the minds of attendees well after the event concludes.
With a focus on high-end clientele, Tor Linzee, marketing manager at The Hythe Vail, says the resort takes a “no expenses spared” approach in its role as host. He says the high-end clientele (law firms, big finance, etc.) he looks to attract to The Hythe Vail often aren’t easy to impress, but he and the hotel’s event team are confident in their offerings.
“We host very high-level groups, and we take pride in that,” Linzee says. “We take pride in rising to that challenge. Making our group experiences as unique and memorable as we would make for our leisure guest experiences is something that we take pride in.”
Linzee says The Hythe Vail creates lifelong memories for its attendees. The resort’s attentive service might include the events team scheduling a mountain hike with a llama companion carrying your gear, an ice bar after a long day of snowmobiling, or simply a hot meal for weary-legged attendees after an afternoon skiing the slopes.
The Hythe Vail focuses on ranch-fresh culinary offerings for gatherings. The resort sources much of the beef and poultry from Fitch Ranch Artisan Meat Co. in Craig, Colorado, a 90-minute drive from the hotel.
With 344 rooms and 29,000 square feet of event space, the resort hosts up to 1000 people in its Grand Ballroom.
Linzee says the hotel focuses on the little things to make sure what would otherwise be a good event becomes a great one. One of those little things is there focus on hydration. Many attendees will not be acclimated to the elevation of the hotel, which sits at 8,200 feet above sea level. High elevations accelerate dehydration, and the hotel augments its water stations with Himalayan sea salt and lemons to ensure attendees don’t get sick.
Linzee says getting the little things right and ensuring a memorable experience for groups increases the likelihood that these groups later return to The Hythe Vail.
