Montague Inn Grows Beyond its Sugar Beet Legacy

Error message

  • Notice: Use of undefined constant value - assumed 'value' in include() (line 27 of /home/meetingsmags/public_html/themes/stark/meetings/templates/views-view-field--block--field-hide-main-image.tpl.php).
  • Notice: Use of undefined constant value - assumed 'value' in include() (line 27 of /home/meetingsmags/public_html/themes/stark/meetings/templates/views-view-field--block--field-hide-main-image.tpl.php).
  • Heart-Beet Hotel

    FROM THE Spring 2018 ISSUE

Who would ever think to use sugar beet by-products to create hand creams and soaps? Robert Montague, would. Montague started SBS Products in Saginaw using ingredients grown not far from the mansion (built in 1929-30) where he and his family lived until the late 1950s.  

After his death, his family sold SBS Products to the Andrew Jergens Co. (does the name ring a bell?). The home was restored and opened as Montague Inn in 1986, and today, this stunning Georgian-style mansion, located in the heart of Saginaw on Lake Linton, is a unique meeting and event venue that also features 17 guest rooms.

After-5 Fun: Michigan’s historic “Little Bavaria” (Frankenmuth) and its fascinating shops and eateries are about a 15-minute drive from the inn. 

Who Goes There: “We get a lot of church organizations, nonprofits, corporate gatherings, retirement parties, you name it,” says Joann Gelman, the inn’s manager and event planner, who adds that the venue also offers A/V capabilities.

Numbers Count: Gelman says the inn can accommodate up to 75 people for indoor gatherings and up to 400 for outdoor functions (a tent is available for outdoor events). 

Chew on This: The inn’s chef can prepare a wide range of dishes for meetings and events. The only requirement is that there must be at least 30 in the group. 

We live in a society where people are constantly on their smartphones. According a recent article in Time magazine, Americans collectively check their phones more than 8 billion times per day. That’s an average of 46 times per day per person, likely more for those in younger age groups.

As meeting planners, we should be asking ourselves, how do we take advantage of this new reality, and do our events need mobile apps?

Do you want your attendees to be engaged?


Cooking and sampling food together inspires camaraderie and fun for meeting attendees.