Event Operations

  • Seven tips for doing more with less

    Managing budgets – developing, tracking, and sticking to them – is a fundamental skill for planners and suppliers alike. They don’t seem that hard to develop; after all, most of us have a template or checklist that includes a line item for each of the disparate elements of a meeting. After that, it’s pretty much arithmetic: 100 breakfasts at $22 equals $2,200 plus plus plus. Where’s the challenge in that?

  • How much goat cheese did you say you needed? Serving up the best local food for 2000 people

    If you read the newspaper, listen to the news, eat in restaurants, or peruse the cookbooks in your bookstore, you may have noticed a bit of a local food revolution going on. Maybe it’s less of a revolution and more of a revival, because eating locally by purchasing food from farmers nearby, and respecting the rhythms of the seasons is how we used to eat. More than a trend, it’s a widespread realization that we have moved away from a natural, logical way of feeding ourselves that works. My prediction? The local food “movement” won’t be moving anytime soon.

  • Steps to promoting an event on Facebook

    With social media being the buzz of today and gaining momentum everyday, it is smart to get on the bandwagon and use these platforms to your company’s advantage. Social media sites such as Twitter, Facebook and LinkedIn are providing a broad area to connect with people and other companies. It makes it a perfect platform to share real-time information and promote your events.

  • Mill Street Brewery Pub to open at Toronto Pearson International Airport

    SSP Canada, the Canadian division of SSP, the leading operator of food and beverage brands in travel locations worldwide, is delighted to announce, opening soon, in time for Easter, the Mill Street Brewery Pub at Toronto Pearson, Canada’s largest airport. The restaurant showcases Mill Street Brewery’s award winning beers with locally inspired cuisine. Guests travelling out of Terminal 1 will find the new location between gate D20 and D22.

  • Establishing trust and rapport in non face-to-face situations

    When I was approached to write this article I thought, “sure, no sweat.” After all, I run a company that helps meetings industry organizations grow their business through phone and email lead generation programs. I’ve been teaching my clients and employees how to build trust and rapport for the last 14 years we’ve been in business.

Venue & Supplier Profiles