2020 PSV Fall Meeting | September 25 - 26, 2020

Hotel Reservations

Meeting Location:

Hotel Roanoke and Conference Center
110 Shenandoah Ave NE
Roanoke, VA 24016


Make a Reservation Here

PSV group rate: $169 plus taxes and fees.  Subject to availability.  Group rate available through September 8, 2020 or when the block fills, whichever occurs first.


To ensure the health and safety of guests and employees at The Hotel Roanoke & Conference Center, a comprehensive review of the physical building and operations has been assessed, utilizing the latest scientific data and best industry practices from several resources. Therefore, we are confident that re-opening The Hotel Roanoke & Conference Center will be done safely and using the best methods of cleanliness known and available. 

What’s enhanced at The Hotel Roanoke & Conference Center

General Prevention • Cleaning regimen enhancements • Physical distancing signage • Abundant hand sanitizer stations

Employees • Extensive training on CV prevention • PPE worn by role • Daily wellness checks

Guest Rooms • Enhanced cleaning technologies and procedures

Public Spaces • Elevator passenger use limited • Public seating reduced • Additional outdoor seating • Installed glass partitions at Front Desk, Business Center, Regency Host Stand, and other high interaction areas

Restaurants and Bar • Service with minimal guest contact • Room service available with no-contact delivery • Physically distanced seating 


Meeting room protocols

 All staff will adhere to the CDC and Local/County guidelines on PPE  Room sets pre-set to comply with physical distancing guidelines  Room set-ups will be done using 6’ - 8’ ergonomic tables per one individual guest  All hard surfaces will be cleaned and sanitized at the end of each meeting  Full refresh of room will be conducted at the end of the day, unless otherwise requested. This is to limit unnecessary traffic in meeting room  Disinfecting of high-touch points will be conducted during all pre-planned breaks or at guest request  Disinfecting wipes, latex gloves, and hand sanitizer will be set on a separate station inside of the room  Individual water bottles and candy dishes will be set per one individual guest  Pads and pens available upon request  The use of white boards is recommended in lieu of flipcharts  We recommend extending break times longer than normal to accommodate social distancing standards & procedural adjustments  Maximum occupancy standards will be implemented in all public spaces and restrooms  Signage and floor markers – throughout the property highlighting physical distancing guidelines and PPE recommendation

Reimagining our hospitality & infrastructure

 A relentless focus on sanitation. Standard operating procedures and personal protective equipment are a significant part of our daily operations  Although contradictory to the nature of hospitality and personalized guest interaction, increased forms of contactless service will become prevalent. Our ability to master such a challenge will be a true measure of our service excellence  Food security has always been a major focus and with the supply chain having been disrupted not only by demand but also by direct virus impact on production itself, we are consistently working with our distribution partners to maintain our supply and quality  Our training programs have been redeveloped to include many new service techniques including new social distancing and sanitary procedures, as well as everyday service standards  Our team members will wear personal protective equipment where necessary and follow CDC sanitation guidelines  Where it applies, state and/or local directives should supersede all other guidance and operational direction  Our Food & Beverage menus and service execution in a safe and desirable manner has received our most attention and we will continue to adapt and improve our Four Diamond level of excellence to meet the demands of you our guest. Please be assured you are in good hands!

Food safety & sanitation

 New guidelines on how to clean restrooms, tables, chairs, highchairs, waiting areas and public areas in general  Initiated facility leaders to be food safety officers. Also, the creation of a hygiene manager or these responsibilities should be absorbed into existing leadership positions  Monitoring is a big part of the ongoing food safety processes. Training programs, including on-the-spot food safety and sanitation, will be required  ServSafe certificates are required for all food and beverage employees, including leaders  Food safety will rank as one of the highest priorities  Jurisdictional standards regarding critical limits and processes will supersede local requirements if the codes, ordinances, statutes or regulations are more stringent

Food service – banquets & catering

 All buffet and self-serve style events are suspended for the time being  As opposed to large-volume hot/cold holding units (i.e., chafing dishes), food presentations will be more residential, with food micro-plated or comfort style served to secure our guests safety reducing contact as well as product and surfaces subject to contamination  Fixed or stationary buffets if desired will require waiver liability release guarantee  Traditional setups will be replaced with single-sided stations to enhance guest distancing with mandatory attendants to ensure product and equipment are effectively monitored  Guests will not be allowed to reuse plates, utensils or cups. Flatware in a rollup formation  Hand-sanitizer stations will be placed in suitable locations near food stations  All food and beverage items are to be individually plated and served with condiments in individual PCs or sanitized individual containers  Conference breaks will be attended and served concession style for each individual  Three styles of service are incorporated to service our guests – Plated, Boxed Meals and Strolling Comfort Style [station attendant plate service to guests] are our recommended options  Our food servers, buffet attendants and food handlers must undergo a health assessment as permitted by law

Conference breaks

 From behind a Sneeze Guard, Pantry attendants will serve to order an “action” food item on single use vessels. The item would only be available in the AM beginning 30 minutes prior to meeting start and continue through 11am. Break will then resume at 2pm, for two hours after meeting re-convenes  Pantry attendants to dispense hot beverages utilizing disposable cups and lids (place on warmer if needed to accommodate crowd size). This coffee/hot tea station will need coordination with the meeting planner for availability during meeting break times  Enhancement offerings to our break package will include hot traditional breakfast station an additional “hit-the-road” Pantry attended station (ice cream novelties/etc.) to begin 15 minutes prior to meeting conclusion and continuing for 30 minutes  Pantry attendants to train annually on food safety practices/become ServSafe certified  “Touchless” sanitizing station for guest use readily available at break area  Pantry attendants to regularly sanitizing break area surfaces throughout the day  Pantry attendants will wear face coverings and gloves  Encourage social distancing using multiple stations within the break area




Help Desk

If you are experiencing technical issues during the meeting please send an email to PSVHelp@societyhq.com