Event Operations

  • Wish list of items for a perfect event space

    By Jessica Symons and Sarah Stockton Before determining what the perfect event space is, you first need to understand your client’s needs, their demographic, and their expectations: Do they prefer downtown locations versus the suburbs? Do they need to be close to transit or the airport? Do they need to have off-site social locations close by? Where is the majority of their membership coming from? How many people are expected to attend this event? Are they mostly women, mostly men,…

  • Centerplate chosen as exclusive food and beverage partner for St. John’s Convention Centre

    The Board of Directors of St. John’s Sports and Entertainment Ltd. have announced the selection of event hospitality leader Centerplate as the exclusive catering partner for the St. John’s Convention Centre (SJCC), following a comprehensive bid process. Located in the heart of beautiful downtown St. John’s, SJCC offers state-of-the-art facilities for meetings, conferences and events. The 10-year contract will encompass all food and beverage services for events at SJCC, beginning June 1, 2018. “Centerplate has an excellent reputation for working…

  • Digital vs. paper: Which will win the battle of meetings communication?

    By Phil Rappoport Could the fun and age-old “selection game” of Rock-Paper-Scissors become “App-Paper-Scissors?” Which one would top the other in a one-on-one duel by meeting professionals and their delegates? Can the app and a pair of scissors turn paper into shreds, or will paper still have a place? Judging by the surge of mobile app usage in the meetings and events industry over the past five years, one would think that apps are clearly in the driver’s seat and…

  • Will market disruption make room blocks the next casualty?

    By Anita Carlyle, CMP, CMM At a recent PCMA East Canada workshop in Ottawa, meeting professionals and business event suppliers came together to discuss room blocks. Consensus among the hotel sales representatives was that it is business as usual – if clients want the use of meeting space, they will be held to specific room blocks. These blocks will continue to be contracted with attrition clauses that mandate room and food & beverage revenue. Group business is the hotel’s base…

  • What do you know about sponsorship?

    Reinventing sponsorships using creativity and customization When it comes to sponsorship, the competition is real – and tough. In order to survive it, we need to rethink what potential sponsors are looking for. Thirty years ago, it was a logo on a poster and a program, and a thank you after the event. But that’s no longer the case. Today corporations don’t care about logo exposure on your materials and websites. It has become such a given – logo placement,…

  • Marriott’s commission reduction: Don’t say you weren’t warned!

    By Shimon Avish Six months ago, in a prescient article by the GBTA Meetings Committee, the specter of a reduction or elimination of hotel commissions was explored. And as of last month, that possibility is now a reality, thanks to the folks at Marriott reducing commissions from 10 to seven per cent in North America. Do we believe this is the final reduction in commissions, or only the first step? Let the chaos begin! The only question that matters now…

  • The challenges faced by event food and beverage teams

    From addressing food allergies to dealing with shrinking budgets and tighter-than-ever timelines, venue food and beverage teams face a host of challenges with every event they help organize. Corporate Meetings and Events magazine recently spoke with senior leaders at several successful event venues to learn about how these hard-working teams address such challenges to create exceptional experiences for planners and guest alike. Participants: Jason Bangerter, Executive Chef; Virgilio Vea, Director of Food and Beverage; and Kate Mackay, Director of Sales…

  • Social media: Just because you can, does not mean you should

    Americans touch their smart telephones 2600 times per day, as cited in a study by The Economist. According to Group M, Americans spend, on average, almost four hours per day of personal time online, over four hours per day in Britain and almost five hours in Hong Kong. That does not include being online at work! These statistics highlight the seemingly unstoppable growth of social media in our lives. The benefits of this new technology have been extraordinary. Anyone can…

  • Striving for sustainability in events

    By Daniella Bustamante The concept of “sustainable” and “green” events is not new. Over the years, we have seen a shift towards making events more eco-friendly. This has been most noticeable with more hotels and convention centers coming up with detailed eco-friendly initiatives. With venues stepping up to the plate, planners and producers (myself included) need to do our part to prioritize sustainability. Overhauling an event to make it “green” is not an easy nor appealing feat, but even through…

  • The high cost of combined contract clauses

    An association conference was scheduled for spring 2019 at a Canadian hotel property. The most glaring issue with the association’s venue contract was the fact that it included two clauses related to Food and Beverage (F&B) that, when combined, were detrimental: Sliding Scale and Attrition. The association’s minimum anticipated spend for F&B was $100,000. This was the Sliding Scale for F&B spend: > $100,000.00 F&B: Meeting room rental charge would be waived, offered complimentary $80,000.00 to $99,999.00 F&B: Meeting room…

Venue & Supplier Profiles