Event Operations

  • How to save money and the planet with multi-sponsor promotions

    Have you ever gone to an event and received no less than four tote bags? Or maybe three mugs? I have. It can happen when multiple event sponsors’ donated promotions are not coordinated and each sponsor brings whatever they want. This is such a waste of resources, both financial and environmental. And it definitely isn’t something that attendees want.

  • Setting the tone: A Planner’s notes on attending a sombre event

    Not too long ago I attended an event which was quite sombre in nature. After it ended and I started back home on a four-hour drive, I had plenty of time to analyze the event with the final realization that a minor miracle had happened: a flawless celebration and tribute to the life of a remarkable man. There was little time to coordinate it all – only hours in fact.

  • Top 10 Free iPhone/iPad Meeting Apps of 2011

    Meeting planners are continuously searching for ways their attendees can become more efficient. Mobile meeting apps have proven to be effective tools in increasing productivity and providing greater mobility. With over 500,000 iPhone/iPad apps available, www.MeetingApps.com simplifies the selection process. Here are our top 10 must-have apps of 2011 for meeting attendees to consider. They’re all free, too!

  • Sustainable storytelling skills

    Once upon a time, there was a talented meeting planner named Plannerella who believed with her whole heart that meetings should be more sustainable. She paid attention to all the details in planning her annual convention: her rooms had recycling bins, her exhibitors were emailed instructions on reducing paper use, and her menus were planned with local, seasonal produce. Her greatest pride was a community service project to restore a park habitat. Plannerella was excited “This is going to be the greenest, most sustainable, most fantastic convention ever!” she exclaimed.

  • Oliver & Bonacini Events

    With over 15 years of international experience in renowned restaurants, Chef Jamie Meireles is ready for any challenge that an event planner could think of. His career began at the Fairmont Royal York after graduation from George Brown College Chef’s School. From there, he headed to Europe working at Michael Caines at The Royal Clarence and the two-Michelin-starred Relais & Chateaux inn, Gidleigh Park. Returning to Canada, he joined the Liberty Entertainment Group, rising to…

  • Tackling audiovisual challenges at unique venues

    Unique venues are great to pique the interest of delegates and can offer creative opportunities to incorporate the venue into a theme or message relevant to your group. Unfortunately, those very same virtues can also create a host of audiovisual challenges.

  • How to use Just-In-Time strategies to save money (and your nerves!) on promotional products for your event

    Waiting… waiting… waiting… are the registration numbers where they should be at? What should we guesstimate for final count? These are two of the toughest questions that meeting and event planners wrestle with daily. The answers impact everything from catering menus to registration to hotel rooms blocked. An area that it also impacts is event giveaways. How many folders, bags, mugs, etc. should you have on hand? When should you order? What if the numbers aren’t…

  • Executive Chef Murray Hall at BMO Institute for Learning

    Growing up in the then-rural community of Salmon Arm B.C., executive chef Murray Hall learned at a very early age the joys of eating and preserving the bountiful produce of the Okanagan Valley. He was practicing the local food philosophy way before it became a buzz word.

  • How to minimize your guestroom block attrition damages

    The meetings and events industry has seen a lot of changes over the past decade. As an event organizer, you will have witnessed an increased complexity in the hotel contracts you negotiate. You are now faced with the inclusion of minimum performance guarantees which come in the form of food and beverage minimums, sliding scales, cancellation policies and guestroom block attrition.

Venue & Supplier Profiles