Do those service charges make their way to workers?
Pro Planners Offer Advice on Covering the Bases
Are you doing your part to keep everyone safe?
We often hear how Millennials love technology. In fact, they don’t know life without it.
But while these future business leaders appreciate the power of technology to enhance knowledge and facilitate life’s simplest tasks, technology shouldn’t overshadow the important role of meetings, finds a new report by Imago Venues.
The report asks whether the meetings industry is doing enough to inspire this generation, and the resounding answer is no.
Are you an event planner who can be both calm and kind under pressure? If not, choose another profession.
Your clients, however, may not possess those same traits and unfortunately you cannot suggest they move on. We must work as a team to achieve event goals, despite the heat of the moment, occasional personality conflicts, tight deadlines and sometimes even tighter budgets.
And that’s just during the pre-planning!
In matters of pricing, patron relations and vendor-to-vendor interactions, our industry’s ethics in metro Detroit are evolving. Vendor ethics aren’t often discussed, but they’re there in every question we answer and every decision we make. It is up to us to hold each other, our clients and the perception of our industry to a higher level and to look out for one another.
Adhering to a handful of key ethical pillars can help ensure we serve our customers and our industry to the extent that they deserve.
Q: Our current website is no longer meeting the needs of our internal and external audiences. I’m in the market for a web redesign, but I don’t know where to begin. Do have you any pointers?
A: Whether the site is narrowly focused on a signature event or more broadly focused on your overall organization, there are a number of steps you can take to build a successful and buzz-worthy website. Having recently undergone a significant web redesign, here are seven of my key lessons learned.
BONE UP. Get familiar with common food allergens, religious observations, the different types of diets and how these foods must be prepared. This will help you plan menus and knowledgeably discuss food issues with attendees, caterers and kitchen staff.
Vegan, vegetarian, gluten-free, dairy-free, kosher, halal, pescetarian, fruitarian, lacto vegetarian, ovo-lacto-vegetarian: Planning food and beverage is more complex than ever, given the growing number of dietary restrictions. And for guests with food allergies, a meal even may have life or death consequences.
“Anaphylaxis is an ugly thing,” says Lori Shepard, executive chef and owner of Simply Scrumptious Catering in Dexter. “You never want to have to call an ambulance in the middle of your event.”