What is the SOCAN fee and the resound fee?

Deliveries

Delivery of materials can only be accepted 24 hours prior to the function set-up day. All deliveries must be clearly labeled with the name and date of the function, name of meeting room and Sales Manager (see shipping label) . All items must be removed from the Conference Centre within 24 hours after the end of the event. The Ottawa Conference and Event Centre will not be responsible for items left on the premises after 24 hours. Daily cartage and storage fees will apply. A Delivery schedule should be provided one week prior to the scheduled event.

Download the shipping label

Set up

One set up per room based on contract. All items below are provided complimentary.

• Tables (skirted), chairs, white linens and napkins, speaker’s table, registration table, room posting, water for guests and speaker, all plates, cutlery, serving utensils for catering, mints upon request and coat rack.
• Final set up with numbers required 4 business days prior to event.
• A Banquet Manager will be present to oversee your event.

Audio Visual Supplier

On site experts will customize and manage your technical requirements. Preferred AV supplier is ADVANTAGE AV. 613-737-9200 or sales@advantageav.com

Internet

Guest Access Network provided by Windswept. Internet access is complimentary for all guests.

Originally from Toronto, Canadian born Chef Derek Ragnitz was lured into the culinary work when his passion for food and beverage was recognized at an early age. Leaving University to pursue his dream of becoming a world renowned Chef, he found himself at Ottawa's Algonquin College where he studied Culinary Arts. Once finished, he landed his first big opportunity at Ottawa's National Arts Centre (NAC), working under Executive Chef, Kurt Waldele, where he learned the demands and challenges of working in a high paced, large volume facility.

Like most talented Chefs, the passion manifested itself early on. A few years later, he moved on to work with Executive Chef Cory Hoskins at one of North America's most prestigious clubs, The Rideau Club. Through dedication, hard work, and with a vision, he later moved on to work in a hotel he had always dreamed of working in. The world famous Dorchester Hotel in London, England. There he worked as a senior Chef de Partie, overseeing all aspects of Banqueting and Catering.

It was here that Derek learned the skills and respect of creating a higher quality of cuisine, with a modern flair for large volume catering. Once back in Canada, Chef Derek Ragnitz continued his passion for cooking, working at many reputable restaurants and banqueting facilities, making him very diverse and knowledgeable in many different types of cuisine.

Derek caters to an immense variety of tastes, and the conference centre caters to international clients from around the world. Derek's culinary philosophy and passion reflects the growing trends towards a healthier and modern experience, with a focus on freshness.

Chef Derek Ragnitz and his culinary team invite you to take a journey with them as you enjoy distinct hospitality like you have never experienced before.

Forms

• Food & Beverage (PDF)
• Function Space (PDF)
• Tradeshows (PDF)
• Wedding Policy (PDF)