Certified planners share insights on how the accredited pros avoid those quality issues the nontrained coordinators often face.
Michigan Meetings + Events Magazine
Greater Lansing—historic, political and gritty—is enjoying a renaissance. “Downtown is growing by leaps and bounds and there is always something fun to do there,” says Diane Dick, the Michigan Association of School Administrators conference and events planner.
Jennifer Preslar concurs. The Michigan Association of Broadcasters planner recently arranged for 800 members of the group to gather in Michigan’s state capital for the annual Great Lakes Broadcasting Conference in March.
With 11 new private event venues, the arena is providing a catalyst for the city’s growth
Visitors to the Henry Ford Museum in Dearborn usually didn’t expect a trip there to be much more than seeing a car museum.
To correct that perception, the cultural gem rebranded itself as the Henry Ford Museum of American Innovation earlier this year.
Why? To “more effectively convey the museum’s idea of innovation,” says Carol Kendra, vice president, business development, communications and strategy
In the meetings industry, professional designations help set planners apart from their peers. While many Michigan planners are busy working on their next certification, Chris Rowley recently added a new one to her resume—Government Meeting Specialist (GMS).
The 10-year executive director of the Mount Pleasant Area Convention and Visitors Bureau was also voted Finest Sales Professional by the MPI Michigan Chapter in 2016.
Duo transforms former Frog Pond Village near Interlochen
Our editorial advisory board members talk about the shortage of hotels, technology must-haves and the next ‘big thing.’
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.
Good Cakes and Bakes in Detroit continues to grow its corporate business, which has soared to more than 35 percent of its activity.
When the bakery opened in 2013, goods were prepared in a commercial kitchen. Now, co-owners April and Michelle Anderson have a kitchen in-house and they usually accept three or four catering orders per week.
Riesling, meet bourbon. This refreshing pairing found in the Royal Park Bourbon Sangria is served at the PARK 600 bar + kitchen at Rochester’s Royal Park Hotel. Bartender and server Megan Seeley concocted this citrusy sweet drink while planning the summer menu. “We typically go through 24-30 gallons a week,” says Richard Ragainis, the hotel’s food and beverage director. With such positive buzz from customers, it’s apropos that the drink is made in a sizable jar shaped like a beehive.