• Event Showcase: RevUp 2030, Driving Membership

     
    FROM THE Spring 2019 ISSUE
     

    Special D Events designs a night of fun to launch RevUP 2030 campaign.

When the Center for Automotive Diversity, Inclusion and Advancement (CADIA) in metro Detroit wanted to design an engaging and professional women’s event last October, group founder Cheryl Thompson reached out to the Special D Events team from Ferndale.

Together, they developed a plan that launched the group’s RevUp 2030 campaign to double the number of women in automotive leadership and to drive new memberships.

The event, presented at the Great Lakes Culinary Center in Southfield, included a signature cocktail (an apple cider mimosa with edible luster dust) upon arrival that encouraged networking, welcome remarks from Thompson (Lead One, Lead All CEO), a panel discussion with influential women in the automotive industry and a Q&A session.

It was “A+,” says Thompson. “The event was a success and exceeded my expectations. There was a good balance of teaching, leading, and listening.”

The Special D Events team included Project Manager Shanthi Sivanandham and Project Coordinator Sarah Elliott with on-site management by Kayla Wurst. Vendors included linens by Event Source, catering by Great Lakes Culinary Center, photography by Brett Mountain, videography by Exit 14, floral arrangements by Special D Events and event signage by Carrie Hillis.

Lansing isn't just the capital of Michigan, but it’s also the central hub for the entire state—literally; it’s located within 90 minutes of 90 percent of the state’s population, making it both eventful and accessible for groups located throughout the state.

 

“Cannabis can have a presence in the dinner entrées and the desserts at an event. One of our panel experts from the event, Chef Sunflower [aka Enid Parham], plans the meals with ‘microdoses’ of cannabis so there is not too much consumed at one time,” says Connie Seibt, event manager and vice president of programs and education, ILEA Detroit. “It should be planned ahead for the type of cannabis to infuse in the foods, i.e. providing a relaxing mood versus high energy.

 

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