Business & Finance

Porches Inn at MASS MoCA Invites Guests to Art Country in the Berkshires

NORTH ADAMS, MA. May 17, 2017 — In the cultural hub of North Berkshire County, MA, Porches Inn at MASS MoCA has debuted a new Art Country package that offers art lovers access to four of the area’s renowned institutions: the Massachusetts Museum of Contemporary Art’s (MASS MoCA), the Clark Institute, the Williams College Museum of Art, and Bennington Museum.

The Inn’s new ArtCountry package includes one ArtCountry Pass per adult per stay for complimentary admission to each museum, overnight accommodations, and buffet breakfast. Prices start at $270 per night based on double accommodations. The package is available for travel June 11 through September 24.

“With the location of Porches Inn literally across the street from MASS MoCA and the other museums just minutes away, our guests have a home base to experience what locals have always considered Art Country,” says Mel Karakaya, general manager of The Porches Inn at MASS MoCA. “We’re thrilled to be partnering with these venues to enhance that experience.”

MASS MoCA will kick off Art Country’s summer season with the opening of its new addition, Building 6, on May 28. The new space will add 130,000 square feet to the museum’s campus and feature work from artists like Robert Rauschenberg, Louise Bourgeois, James Turrell, Jenny Holzer, Laurie Anderson, and Gunnar Schonbeck (Bang on a Can). Located across the street from Porches Inn, MASS MoCA will be the largest contemporary art museum in the country once the new addition is complete.

Set in seven renovated Victorian-era buildings, The Porches Inn at MASS MoCA’s guest rooms and public spaces employ a clever synthesis of retro and contemporary designs. The Inn features a year-round outdoor heated pool, WiFi, hot tub, sauna, bonfire pit, fitness room and meeting rooms for retreats and special events.

For more information on the Art Country package please visit http://www.porches.com/berkshires-hotel-specials/.

Main Street Hospitality

Formed in 2013, Main Street Hospitality is a hotel management company founded originally at The Red Lion Inn in Stockbridge, Massachusetts, with a long tradition of excellence in preservation, innovation, sustainability and operations. As owners and operators of some of the most distinctive hotels in the Berkshires, the company’s mission is to deliver unparalleled experiences for guests, employees and owners through an authentic approach to hospitality, service, and management. Main Street’s management hotel portfolio includes The Red Lion Inn, The Porches Inn at MASS MoCA, North Adams, MA, The Williams Inn, Williamstown, MA, and Hotel on North, Pittsfield, MA. For more information, please visit www.mainstreethospitalitygroup.com or call 413-298-1610.

CONTACT:
Katherine Henry
Redpoint Marketing PR., Inc.
henry@redpointpr.com
212-229-0119

Coming Up In The August Online Hotel Business Review




{300x250.media}
Feature Focus
Food & Beverage: Multiplicity and Diversity are Key
The challenge for hotel food and beverage operations is to serve the personal tastes and needs of an increasingly diverse population and, at the same time, to keep up with ever-evolving industry trends. In order to accomplish this, restaurateurs and hoteliers have to flex their creative muscles and pull out all the stops to satisfy their various audiences. One way to achieve this is to utilize existing food spaces in multiple ways at different times of the day. Lunch can be casual and fast, while dinnertime can be more formal and slower paced. The same restaurant can offer counter service by day but provide table service by night, with a completely different menu and atmosphere. Changes in music, lighting, uniforms and tabletop design contribute to its transformation. This multi- purpose approach seeks to meet the dining needs of guests as they change throughout the day. Today’s restaurants also have to go to great lengths to fulfill all the diverse dietary preferences of their guests. The popularity of plant-based, paleo, vegan, and gluten and allergen-free diets means that traditional menus must evolve from protein-heavy, carb-loaded offerings to those featuring more vegetables and legumes. Chefs are doing creative things with vegetables, such as experimenting with global cuisines or incorporating new vegetable hybrids into their dishes. Another trend is an emphasis on bold and creative flavors. From chili oil to sriracha to spicy maple syrup, entrees, desserts and beverages are all being enhanced with spice and heat. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.