Smart Meetings | Page 127 of 602 | Corporate Event Planning: Business Events, Meetings, Conferences

Wagner Muhly

Muhly is director of sales, events and marketing for Hyatt Regency Portland at the Oregon Convention Center. Most recently, Muhly was director of group sales for Manchester Grand Hyatt San Diego. Before working in sales and marketing, he spent 15 years in food and beverage roles with Hyatt.

Rachel O’Neill-Cusey

Visit Laguna Beach in California named O’Neill-Cusey CEO. She comes from nearby destination organization Visit Dana Point, where she worked as director of sales and marketing. Before that, O’Neill-Cusey worked with The Ritz-Carlton in Laguna Niguel, California, and Laguna Cliffs Marriott Resort & Spa in Dana Point.

Shantel Norman

Florida’s Visit Sarasota named Norman group sales manager. She previously worked as the organization’s executive assistant. Norman is an active member of Sarasota organizations, Junior League of Sarasota, Queens of Domestic Violence and Sarasota Bayfront 20:20 Project.

Christa Acevedo

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Acevedo is the first-ever chief operating officer for live event company Streamline Event Agency in Franklin, Tennessee. Acevedo previously worked as vice president of operations for Southwestern Family of Companies in Nashville, Tennessee. She has experience in multiple industries, including ministry, insurance and consulting.

Tera Crain Barnes

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Barnes is vice president of business development for Switch, a creative agency and production house. Before this, Barnes ran her own consulting business, Event Advisors. She also worked with global experiential agencies, production companies and start-ups.

Romaine Scott

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Big Cypress Lodge in Memphis, Tennessee, named Scott hotel manager. Scott most recently worked at The Peabody Memphis, where he was director of training and development and director of housekeeping and laundry. He has also worked in management roles at Thompson Chicago and The Ritz-Carlton properties in Rose Hall, Jamaica; Central Park, New York; and Tyson’s Corner, Virginia.

Rachel Jessop

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Jessop is director of sales for Hyatt Resort Alliance, a new role that serves as liaison between sales and on-property sellers at Hyatt’s Resort Alliance properties, Hyatt Sales Force and meeting planners. Jessop also worked as director of group sales and senior sales manager for Hyatt Regency Scottsdale Resort & Spa at Gainey Ranch.

Frederic Vidal

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Vidal joins Rosewood Hotel Group as vice president of operations for the Americas. Vidal previously worked as regional vice president for the company, where he oversaw operations for five of its properties across the Americas. Before he joined Rosewood in 2014, he worked in managerial roles for Les Thermes Marina de Monte Carlo in Monaco City and MAIA Luxury Resort & Spa on the southwest coast of Seychelles’ Mahe Island.

Richard Alexander

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Alexander is general manager for Dorchester Collection’s The Lana, Dubai, slated to open September 2023. He comes from Paradise Yacht Club in the Bahamas, where he worked as general manager. He also worked as general manager for SLS Baha Mar in the Bahamas and Jumeirah Al Naseem in Dubai.

Jerry Gibson

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Gibson is general manager for Waikiki Beach Marriott Resort & Spa in Honolulu, Hawaii. Gibson comes from BRE Hotels & Resorts, where he worked as vice president. He also worked as area vice president for Hilton Hotels, where he oversaw developments for Hilton properties in Hawaii, Arizona and Las Vegas, as well as Hyatt Hotels, during which he worked as general manager for several hotels and resorts in Las Vegas, New York, Columbus, Chicago and Kauai.

Editor’s note: This Week in Travel (TWT) is your essential guide to smoothing the road from here to there for your attendees and yourself.

Delta Air Lines Tightens Restrictions on SkyClub, Raises Fees

Delta Air Lines has announced that in order to “preserve premium experience” after members have complained of over-crowding in SkyClubs some restrictions will be added and fees raised.

“Visit growth…has outpaced Club capacity—resulting in frustration for some customers who find themselves waiting in lines or searching for seating once inside,” Delta said in a release.

Read More: Fasten Your Seat Belts

Consequently, annual club memberships will only be available to Diamond, Platinum, Gold and Silver Medallion members of the SkyMiles loyalty program as of Jan. 1, 2023. Fees increase for an individual from $545 to $695. Executive annual membership increases from $845 to $1,495. Guests will have to pay $50 rather than $39 for entrance.

IATA Records “High Satisfaction” Among Fliers, But Bags Still Go Missing

IATA Global Passenger Survey — Courtesy: IATA

IATA (International Airline Transport Association) has released its 2022 Global Passenger Survey with findings that point to high levels of flier satisfaction, albeit not much higher than at the same time last year.

The percentage of fliers who were “satisfied” was 82% of those surveyed in 2021 and now, 80% in 2022. The highest overall scores on the survey were for booking (84%), searching for travel options (81%), arriving at airport (79%), check-in (80%) and reaching final destination (81%). The survey found three “stress points” for fliers: border control (64%), getting one’s bags (69%) and transfers (68%).

Top three reasons for picking a departure airport were proximity, ticket price and airline availability.

The survey also said that 80% of surveyed passengers do not offset their carbon footprint and the reason is primarily that they didn’t know they could do so (30%).

Two out of five passengers have delayed travel because of visa issues with 65% claiming the complexity of the issue was the reason.

In checking in, 44% of passengers surveyed said they preferred to do so prior to getting to the airport with 32% also recording baggage check-in prior to arriving at the airport.

Two in five passengers have recorded having a bag mislaid, missing or lost.

Meeting Planners’ Takeaway: Visa issues from some countries to the U.S. are still a deterrent for meeting participants coming to the U.S. from foreign countries. Companies should be more proactive in sharing ways in which passengers can offset their individual carbon footprint when flying and baggage woes continue to beset the industry so plan ahead and send needed materials in a trackable way, well ahead of time rather than taking them with you in checked baggage.

Predictions of a mass consolidation of the meetings industry have been swirling since the World Health Organization started advising lockdowns in early 2020 to “smooth the curve” of what was then known as novel coronavirus.

The way companies join forces at this point in the recovery may not follow traditional models of hostile takeovers and mass mergers. Randy Hunt, vice president of the travel and event management company M-Plus Global Events and veteran of Utah-based Morris Air with JetBlue and Breeze Airways founder David Neeleman, is bullish about the power of meetings and incentives companies to thrive when they band together using a model he calls “a reciprocating equity partnership” to build win-win relationships.

Newest Acquisition

M-Plus Global Events, which was founded by fellow industry alum David Simmons (now M-Plus chairman) during the pandemic downtime, recently announced that it had acquired Parsippany, New Jersey-based meeting and incentive management company IME Connect, which along with seven other sister events companies will continue operating as separate business units within M-Plus Global Events.

IME Connect President Steve Some explained the reason for the merger in a press release, “This partnership allows us to further expand our buying power while maintaining our personal commitment, exemplary service and integrity to our clients and our team.”

The acquisition of IME Connect follows the merger of Miami-based A-Plus Meetings & Events and Utah-based Columbus Travel into M-Plus Global Events earlier in 2022.

Partnership Benefits

Most of the deals take the shape of a 25% to 49% minority position in a thriving MICE company with the added benefit of opening up the shared services and supplier contracts to the owner-operator so everyone benefits. Companies receiving the investments have used it to buy out retiring partners, invest in new technologies, expand sales forces and increase sales and marketing budgets.

M-Plus also employs a “book of business” model where a company like M-Plus operates and manages the back end while the founder continues to be a rainmaker, benefitting from being part of the group. In both the minority investment and the book of business models, M-Plus will eventually have the option to buy the owner out, but in the meantime, the founder can continue to do what they love doing while controlling at least 51% of their company with their brand and client relationships in place.

In essence, M-Plus acts as the “Good Housekeeping” seal of approval that signifies consistent service and buying power for clients, but ensures the ongoing personal attention of each of the member-owners, Hunt explained.

Hunt and the team are very selective about what companies are invited to join the owner’s group. “We have never wanted to opportunistically go after companies on life support,” said Hunt. “We want to build a value-added partnership with the member-owner.” It is a similar model Simmons has used successfully in the past to bundle and improve radio and billboard companies.

The goal, according to Hunt, is to help the member companies be as profitable as possible, provide the best services to clients, deploy supplier buying power within the group and let the end game (if any) take care of itself. David Simmons and his capital group are long-term value-added investor team members. “We are not a consortium, association or commission club. Our investors are successful MICE operators, not venture capitalists or Wall Street private equity investors looking for a quick turn,” Hunt stressed.

The Future

Combined sales for M-Plus Global Events now tops $200 million while generating more than 210,000 annual hotel room nights and managing 300+ events globally each year and Hunt said they aren’t done investing yet.

Hunt believes there will be fewer “mom-and-pop” small entrepreneur-owned events companies in the future, as retiring founders look for an exit strategy and younger entrepreneurs look for value-added capital support as they grow.

In 2016, The Wisconsin Center District (WCD) hosted three events simultaneously: A Bernie Sanders rally at the Wisconsin Center, a Trump rally at the Miller High Life Theater, and of course, an actual circus, which took place at the Panther Arena. Considering Milwaukee will serve as the host city for an event of a similar ilk, the Republican National Convention in 2024, it bodes well for the City of Steeples that a $456 million dollar expansion of the Wisconsin Center is currently underway and slated for completion by Q1 2024.

The expansion of the Wisconsin Center will bring an additional 24 meeting rooms for a total of 52 and will expand the exposition hall to a total of 300,000 contiguous sq. ft. The expansion will also feature an additional six loading docks for a total of 22, a 400-stall parking lot within the convention center and a stunning rooftop ballroom on the fourth floor of the center with outdoor terraces and space to seat as many as 2,000 for a seated dinner—boosting the total square footage to 445,000 sq. ft.

Concept image of completed Wisconsin Center. — Concept image of the expanded Wisconsin Center

Once complete, the expanded Wisconsin Center is expected to drive $12.6 billion in spending throughout the State of Wisconsin over the next 30-year period, while generating $150 million in incremental state income. The expanded space will also be equipped and supported by state-of-the-art audiovisual technology, robust Wi-Fi, heightened operational efficiencies, and best-in-class contingencies for health and safety mitigation.

Expansion with a Sustainable Approach

The project was approved by the WCD board in April 2020, breaking ground the following October. The WCD was formed by the State of Wisconsin through state statute due to a lack of state funding in 1994. The expansion project was initiated with industry best practices in mind through a collaborative effort between the Atlanta-based tvsdesign and Milwaukee-based Eppstein Uhen Architects (EUA) with the goal of connecting the center with the greater Milwaukee community by way of state-of-the-art amenities that are aligned with current industry trends.

Moreover, the project will include ample natural lighting and the installation of freshwater displays with the goal of achieving LEED Silver certification for the facility. “A lot of urban convention centers are monoliths, they are these massive structures that are built like casinos,” says WCD President and CEO Marty Brooks. “The meeting planners’ conventions of yesteryear want you to come in and not leave,” he says, noting that the WCD has taken advances in technology into consideration saying that the new design will better allow attendees to experience Milwaukee outside of the convention center.

Built Into the City of Milwaukee by the City of Milwaukee

In addition, the expansion project has allocated 40% of all required labor hours to complete the project to local trade workers through the Residential Preference Program (RPP). Once complete, the expanded convention center is expected to support roughly 2,300 full-time positions throughout the state of Wisconsin. “We’re expecting a total budget of $100 million for construction to be used for wages for roadside construction,” says Brooks, explaining that labor accounts for roughly a third of the total cost of the project. “If you live within five specified zip codes in the City of Milwaukee, that’s where 40% of the labor needs to go to,” he says, adding, “this project was built into the City of Milwaukee by the people of Milwaukee.”

Efforts in diversity, equity and inclusion (DEI) have also been incorporated with a 31% Disadvantaged Business Enterprise commitment with 25% of that commitment earmarked for minority-owned businesses, five percent to be allocated to women-owned businesses and the remaining one percent set aside for construction businesses for disabled veteran-owned businesses for construction.

Milwaukee’s Best-kept Secret Is Getting a Makeover

The Serenity Room at Potowatomi Hotel and Casino. — The Serenity Room at Potawatomi Hotel and Casino

The green tea-scented, vibrant ambiance of the Potawatomi Hotel and Casino welcomes guests strolling through the tall main entryway, illuminated by natural light, with a unique format most wouldn’t associate with the City of Milwaukee.

The 19-story hotel and LEED Gold-certified gaming property is the second-largest hotel in Milwaukee and is currently expanding with a $100 million investment that includes several additions and upgrades to the property’s third floor that is slated for completion in the spring of 2023. The Potawatomi is home to 500 rooms, which include 75 suites along with presidential and chairman’s suites, that feature stunning views of the city and Lake Michigan.

“Since opening more than 30 years ago, Potawatomi Hotel and Casino has made it a priority to evolve and meet the needs of its guests says Dominic Ortiz, property CEO and general manager. The Potawatomi started as a small 2,500-seat bingo hall in 1991 and has since expanded to a world-class resort hosting the likes of Gene Simons and Paul Stanley of KISS and has had a subsequent economic impact on the immediate area with the addition of four dozen businesses.

“Not only will this elevate the brand, it will further our long-standing status as the premier entertainment destination in the region as the market becomes significantly more competitive. This is just the beginning. Additional exciting changes and new amenities are in store,” he says, adding, “The best is truly yet to come.”

Potawatomi Ups the Ante

The renovation will impact 120,000 sq. ft. of space with an 8,600 square-foot VIP Lounge with a dedicated bar and kitchen, a new Rock & Brews, co-founded by the KISS bandmembers Simons and Stanley, 1,800 new gaming positions, “quick service” food options with delivery available to gaming areas, a redesigned and relocated poker room, a gaming bar equipped with bar top slot machines, 4k TVs and seating for 28, a re-imagined entryway and skywalk, four remodeled restrooms, upgraded displays with improved lighting, sound and visual displays, a new gift shop and a new and expanded Fire Keeper’s Club booth.

The hotel and casino has 38,000 sq. ft. of meeting space with outdoor patios, which are currently available during the construction, including the 2,038-square-foot Harmony Room and 2,788-square-foot Serenity Room with 1,837-square-foot patio and five additional meeting rooms spanning from over 1,000 sq. ft. to 619 sq. ft. And the Potawatomi has made the process of navigating an event at a gaming casino easy for attendees with unique signage designed to keep them on track. Digital signage is located throughout the event area with descriptions and locations of the meeting rooms, which scrolls during events to provide attendees with directions. Every meeting room on the property is supported by state-of-the-art AV and complimentary Wi-Fi.

Arriving Soon: The Trade Milwaukee, an Autograph Collection Hotel by Marriott

construction site of The Trade hotel. — The Trade hotel currently under construction in Milwaukee’s Deer District

Milwaukee’s Deer District will soon be the home of the stunning new 207-room The Trade Milwaukee, an Autograph Collection Hotel by Marriott, set to open in the spring of 2023. The new hotel and events venue will feature a 5,800-square-foot ballroom with pre-function space and balcony and a mezzanine, totaling just under 9,000 sq. ft. of meeting space, spanning 10 event rooms throughout five floors, according to Project Manager Kyle Hanan with Findorff construction company.

Meeting space at The Trade will be supported by state-of-the-art AV, including projectors built into the decorative wood ceilings, “that will come down on lifts to elevate the ballroom experience with similar touches throughout the facility that will add to the guest experience,” he says, details that will ultimately help to reduce AV costs incurred by customers. The facility will also feature complimentary meeting space internet.

“We’re about a year into construction,” Hanan says “We just wrapped up the outside work and we’re now moving on to the inside work,” he added, noting that the new, $50 million project will feature a restaurant on the ground floor, a bar and lounge on the second floor and a fine dining establishment, El Cervo (which translates to “deer” in Italian and will be owned and operated by Madison-based Food Fight Restaurant Group) on the ninth floor, providing guests with gorgeous views of the downtown area with space that can be booked for private events. An indoor parking garage will also be quartered on the property adding an additional layer of convenience to the guest experience.

The flexibility of the ballroom, which will be located on the second floor of the venue, will allow planners to divide the space into as many as five spaces using airwalls. In addition, the property will also feature a dedicated banquet kitchen, creating a streamlined process for food prep and dining service.

Construction site of the Ballroom at the Trade hotel. — Construction site of The Trade hotel’s ballroom currently being built

The ballroom will also have a dedicated elevator, which can be used for shuttling from the downstairs kitchen. The property’s fitness center boasts strength machines, cardio equipment and free weights. “The fitness center positioned to highlight the great view of downtown that you get on the southeast corner of the property with floor-to-ceiling glass walls to take advantage of the Deer District,” Hanan says.

Two-thirds of meeting professionals have reported the recovery of the hospitality industry to more than half of 2019 levels and one-third reported having reached beyond recovery to 80% of 2019 levels, according to new research by IACC’s new report, Meeting Room of the Future Barometer Late—November 2022.

In the report of 98 global venue operators, Europe (including Sweden, the United Kingdom, Denmark, Belgium, and the Netherlands) and the Americas are showing encouraging signs of a meetings industry increasingly seeing itself in a better place as the weeks pass by.

“The latest Meeting Room of the Future Barometer clearly points to the fact that the industry’s recovery continues to grow, despite ongoing geo-political and economic challenges,” said Mark Cooper, CEO of IACC, in a press release. Meetings in general may be on an upward path, but there are many other changes in the industry in the report that are worthy of note.

Hybrid Is Down

In 2021, when asked about the percentage of events that would incorporate a virtual element, 30% of venue operators said 90% or more of their live events offered access to a virtual option. This dropped to 19% when asked for 2022 projections earlier this year and that percentage continues to drop, as in late November, only 9% of respondents reported 90% or more of their live events having a virtual element.

Moving forward, more respondents from the Americas—35%—reported that they made “major investments” in technology for virtual participation, as compared to Europe, which only 21% of respondents made the same major investments. The remaining percentage was either “little investment,” which took up the bulk of responses at 50% and 62%, respectively, or no investment at all.

Despite this, the report makes clear that the availability of hybrid has saved many events from not having its original speakers. Seventy-three percent of respondents from the Americas reported added hybrid at the last minute to accommodate remote speakers and 60% reported adding hybrid at the last minute due to travel issues with attendees. For European venue operators, 48% have added hybrid for speakers at the last minute and 31% have done so for attendees.

Staffing

Hospitality employment has been a contentious topic since the onset of the pandemic. Not only were many let go as a result of less foot traffic in hotels and venues, but the following “great resignation” resulted in many more leaving voluntarily.

Restaffing in the industry has remained a problem since, and according to the study, venue operators are slightly more cynical than when surveyed in spring 2022.

Earlier this year, 40% of respondents reported that they believed staffing levels would reach pre-pandemic levels, 15% believed by the year’s end and 4% said it would never return. In the latest fall report, 31% now believe staffing levels are at pre-pandemic levels, 5% believe it will return to pre-pandemic levels at the end of the year and 19% said it will never return to 2019’s volume.

Forty-one percent of European respondents have reported that their events have already reached pre-pandemic levels, while 23% of respondents from the Americas say they’ve returned to pre-pandemic levels.

Naturally, more respondents from the Americas—21%—project pre-pandemic-level meetings will return after 2023, compared to Europe’s 14%, the case being that many believe the industry has already made it. Twenty-one percent of respondents from the Americas and Europe responded “never” to events returning to pre-pandemic levels.

Social Responsibility and Sustainability

Meeting professionals from Europe have been leading environmental social and governance (ESG) efforts in the hospitality industry.

Increasingly, venue operators are seeing requests for credentials in the realms of social responsibility and sustainability. In Europe, 59% of respondents reported seeing increases in requests for social responsibility credentials and 66% requesting environmental/sustainability credentials. In the Americas, 20% of respondents have seen requests for social responsibility credentials and 33% have seen requests for credentials for sustainability.

The same dynamic was observed when looking at requests for carbon footprint reports from clients. In Europe, 21% of venue operators reported collaborators wanting carbon measurements, which only 10% of respondents are able to provide. The Americas had a more even request-ability to provide ratio, albeit lower in both areas, at 6%.

The Americas and Europe both have nearly equal social responsibility programs, such as food waste management—74% and 83%—ability to accommodate attendees with disabilities—95% and 97%—and a diversity, equity and inclusivity policy—91% and 90%.

It’s no surprise that Covid-19 rocked the global economy. Many industries were severely impacted by the pandemic, including the event industry. As a result, what once was common in the world of corporate and social events, may no longer be. That’s why we are bringing light to the difference in the world of events pre-pandemic and post-pandemic, focusing especially on the issues of labor shortages and supply chain complications we face today.

A Pre-pandemic Event Industry

Before the global health pandemic, the event industry focused on new trends and innovation; a post-pandemic world does not always allow for this flexibility, especially with all the challenges we face in our events. As planners, before the pandemic, we had longer lead times to plan events and a wider choice of venues.

These venues were often hosted to larger audiences that filled ballrooms with tables close together. The larger-scale events often came with bigger budgets to work with and allowed for more interactive in-person audience activities. Guests could enjoy lavish buffets with 360-degree access around them as they danced the night away on the dance floor.

As a Vancouver corporate event producer with over 34 years of experience planning events before the pandemic, I believe our industry had well-established and reasonable resources to work with. There were many vendors to choose from, all of which had plenty of options and ample supplies. Labor, delivery and rental costs were within reason, and there were minimal issues with conflicting events and supplies. Unfortunately, this is no longer the case today.

A Post-pandemic Event Industry

Due to uncertainty, clients are planning their events with short or often unreasonable lead times. This is putting a tremendous strain on the industry and our vendors. The event industry is playing catch up from two years of postponed or cancelled events. This means that there is a shortage of available venues, as contracts from the pandemic have rolled over to current timelines.

Along with a shortage of venue space, we are all experiencing a devastating labor shortage paired with supply chain issues, making our job more challenging. Hotels and unique venues are struggling with inexperienced staff new to the industry and sometimes learning on the job. Several catering companies in Vancouver are turning down jobs as they cannot secure the appropriate caliber and quantity of catering staff to support their events.

Planning events according to a predetermined event vision has changed as well. Where once we could design an event strategy and make plans to implement it, today we don’t have that luxury. Often what we have designed and planned to create has to be modified or, in some cases, completely changed due to supply chain issues. In pre-pandemic times you could pre-book your floral designs to include the exact flower, whereas now we need to be much more flexible in adapting to what is available at a given time.

How Do We Cope?

Adapting to the uncertain world of event planning today requires a certain finesse as we navigate through new and foreign planning methods. Having a backup plan now for everything is a must. Gone are the days of knowing every single detail of your event months in advance. As experienced planners, we have now learned to be ready to use our Plan B or even cast our eyes on Plan C. Part of your risk assessment plan has to include labor shortages and supply chain issues so that we can be ready for the inevitable, if and when it happens.

This shift in post-pandemic events has also significantly impacted event budgets. Clients are reducing or adjusting budgets due to the added cost of virtual event technology. This financial change comes as in-person events become too expensive for organizations to host. With the popularity of virtual events increasing, in-person audiences are growing smaller and may one day be VIP experiences. While we all love the feeling of being in a room with our colleagues, the expense of providing this experience may become cost prohibitive, which makes adding a virtual component necessary to reach the event’s goals and objectives.

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Sharon Bonner is an award-winning event strategist and has over three decades producing corporate events. She integrates her wealth of knowledge into her event consulting services, inspiring clients to raise the bar and design their own award-winning events.

This is the season for counting our blessings and giving thanks. The hospitality industry has so much to be grateful for as we return to doing what we love, working with partners to welcome guests and create memorable experiences.

Smart Meetings reached out to our esteemed editorial advisory board to ask what they are grateful for during this transition year and how they demonstrate it personally and professionally. As always, their thoughtful responses left us inspired. We love the idea of “grateful grams” that give thanks publicly (thanks Carol), volunteering as thanks and long live the personal-care nap!

The team at Smart Meetings is thankful for our creative, resilient community and the opportunity to deliver the latest news, trends and insights to you daily online and monthly in our award-winning magazine. We wish all of you a restorative holiday season and hope the following strikes a chord with you as we take stock and pay it forward.

Jenn Artura

Founder, Jenn Artura Consulting LLC

2022 has been a year of transitions. Personally and professionally, I am grateful for focusing on my mental wellness by making a conscious decision to take a step back, observe and redefine what’s important to me. Realizing that my time is my most important currency, I am grateful for each moment to be present, learning to take in the joy around me, and having the courage to walk away from what doesn’t serve me.

I am forever thankful for an industry that has given me amazing friends and colleagues and endless opportunities to travel, experience new cultures, meet people worldwide, and do things most people dream about. Staying true to what I believe is what it’s all about creating human-centered experiences and impacting how people feel is the pure magic of this industry. And as a leader, I am committed to mental wellness at the forefront of business because when we show people we care and express genuine gratitude, the rest falls into place.

As a strategist, I look forward to integrating wellness and business metrics into events, going far beyond green smoothies and yoga; and emphasizing conversation, social interaction, mindfulness, relationship building, problem-solving, emotional intelligence, and the power of communities.

Eduardo Chaillo

Global General Manager, Maritz Global Events

I am grateful that my oldest daughter got married, and we were part of the legal marriage in Switzerland and the friends/family celebration in Tequila, Jalisco, which allowed us to deepen our relationship with the new extended family; my middle daughter moved to San Diego with a great new job within the biomedical field; and finally, the little one is a senator at her college and is participating in an exchange program next semester in Madrid. It is a blessing for my wife and me to be able to help them accomplish some of their goals in life.

In my professional life, we are fortunate that our destination, organizational and corporate clients kept their trust, allowing my team to help them in strategic decisions/operations in 2022. In my role within Maritz, I always find an empowering, inclusive environment to help increase its global presence/relevance. Working with leaders like David and Ben has been a privilege as I’ve learned from them and become very good friends. My response is to participate in volunteer positions to give back a little of what I have received, this year as a chair in the EIC’s APEX Commission and returning to the COCAL BOD.

Mark Cooper

CEO, IACC

Looking back on the year when small- to mid-size business events bounced back with verve and vigor globally, I am thankful to everyone in our industry who embraced the urgency to welcome back meetings into their venues whilst rebuilding their teams. The strength and positivity that our people and industry exude is truly impressive.

I am also grateful to all of those who commit to sharing their knowledge to help educate others, the time they give outside of their working hours and the support they get from their family and friends to help our industry grow. The galant volunteer efforts I see within the IACC family, in areas such as education and ideas exchange, is unique compared to any other industry. We will be much stronger, more efficient and innovative in 2023 as a result!

Megan Finnell

Director of Meetings, MGMA

I am grateful for feeling settled. The changes that came with Covid brought a greater appreciation for the comforts of being home, in routine, and enjoying life inside a much smaller bubble. I have found such pleasure in a much simpler life with my family and friends. With the shift to hybrid work schedules, life runs at a much slower pace that is much more easily managed as a mom of an elementary school student.

I am so grateful for these changes and try to remember with the terrible disease of Covid came blessings of systemic change to our working world. I often find myself practicing words of gratitude in my head as I enjoy these simple moments at home that never existed before in the frenetic pace of life.

Carol McGury

Executive Vice President, Smithbucklin

I am thankful for the health and safety of my family, friends and colleagues. It’s been another year of new opportunities, so I’m thankful for the multigenerational, diverse and passionate group of team members I work with every day. I’m thankful (yes thankful) for delayed flights because it means we are back. Well, not really but I don’t complain about them anymore. I’m thankful and appreciate all of these travel experiences to client events, industry meetings and meeting with colleagues across the globe.

I’m fortunate to work for a company where “giving thanks” is part of our culture. This year we penned over 7,000 grateful grams, all written by colleagues to colleagues. Telling someone thank you, great work, appreciate how you made a difference is easy—I do this through written note cards and in public ways to celebrate the efforts of our team.

Personally, I talk to my 85-year-old mom every day and tell her how much she means to me. I listen to her stories and am thankful she’s in my life. And lastly, I do the same with my husband who still wonders if with all my travel I really work for the CIA.

Kim Napolitano

Executive Director of Industry Relations and Intermediary Group Sales, Hilton Worldwide Sales

One tradition I have during the week of Thanksgiving is to reflect upon the areas of my life I’m grateful to have. Like many, I’m thankful for my beloved husband, three amazing adult children, my health and my career. But I’ve become increasingly grateful in recent years to be my authentic self and exude my complete and true personality at home and work. 

One of the areas of my true self is my dedication to a regular fitness and wellness routine, which I’ve been able to take into the workplace and share with others. 

I’ve always felt the pull to bring calm and inspiration into my business dealings. We’ve all had conversations that have gotten out of hand, and sometimes we need to take a deep breath and pause. With this in mind, I was fortunate to spearhead a “Wednesday Wellness 20-minute Mindfulness Series” along with like-minded colleagues, inspiring guest speakers and fitness professionals. Held on Microsoft Teams, our goal is to re-center and exhale from the week’s stress. We offer guided meditations, breathing techniques, and chair yoga, and we have even done 10-minute arm workouts. This is just one way to instill healthy habits into the workplace to make ourselves calmer and more thoughtful partners to our customers and families.

What authentic trait could your workplace benefit from, and how might you bring that to life in 2023? Tell me on Kimberly Napolitano | LinkedIn.

Brad Weaber

Founder, Brad Weaber Consulting Group

I am grateful for health—both personally and professionally. I truly believe the greatest wealth is health. The past few years have shown us all how important personal health is for not only ourselves but also for each other. Practicing self-care is not a selfish act but a human act. I have consciously allocated more time to care—exercise, mindfulness breaks and even a 15-minute nap each afternoon!! Allowing yourself to breathe allows you to bring such positive energy into your professional life and to those you serve. Personal health leads to professional health…always. Take the time to reflect daily on what you are grateful for.

Don Welsh

CEO, Destinations International

I am thankful for my family, faith and friends. Travel has the ability to be a profound force for good and it moves economies, societies and identities forward like no other sector can. I truly feel blessed to work in an industry that broadens mindsets and impacts communities for the better.

I try to demonstrate daily gratitude by showing and expressing thanks and appreciation to those around me including family, friends and colleagues. A simple thank you, card, or even texts and emails go a long way to show your gratitude. Starbucks gift cards are also a great way—flight crews and hotel staff love them! My wife, Jean and I also love the work of the Wounded Warriors and give back when we can.

Tracy Judge

MS, CMP, Founder and CEO, Soundings

I am thankful for the freedom, resources, and support to create the life I want and for feeling safe to show up as my authentic self. I demonstrate my gratitude by supporting others on their personal journey. One of the greatest gifts you can give another person is making them feel seen. It creates safety for people to be themselves and is the key to unlocking human potential.

Soundings was founded to make professional freedom accessible to all. Our focus is on creating a community that celebrates uniqueness and offers event professionals the resources and opportunities to build a career that aligns with the life they want. Because professional growth does not happen without personal growth, we help talent identify their strengths, skillsets, and differentiators as the foundation for their career journey.

How to Feel Grateful When You Just…Don’t

(A Thanksgiving Message for Tough Times)

Thanksgiving may leave you feeling anything but grateful. Walter Bond, author of Swim!: How a Shark, a Suckerfish, and a Parasite Teach You Leadership, Mentoring, & Next Level Success explains how adopting a “shark-like” mindset can spark true thankfulness…even in hard times.

“People associate sharks with ruthlessness, but they actually have a lot to teach us about living with purpose and gratitude,” says Bond. “They have a deep appreciation for their environment. They’re highly adaptable. They move forward with intent. And many cultivate mutually beneficial relationships with other fish.”

There are lessons here for those who want to leave bitterness behind and move toward a life of purpose, opportunity, and fulfillment—all of which nurture gratitude. But be aware: Just as paying lip service to gratitude at Thanksgiving dinner won’t change your outlook, neither will dabbling your toes in the waters of the shark mindset. You have to immerse yourself and swim.

Following are three of his eight shark lessons:

First, choose to change. Sharks are physically flexible and highly adaptable. Humans aren’t so great at change. If you aren’t feeling thankful, your own set-in-stone thoughts and attitudes might be partially to blame. “People cling to feelings of anger, resentment, and outrage, but why?” asks Bond. “What’s the benefit of fuming about your selfish coworker during your evening commute? Why not at least try to think about something good that happened instead, say, the appreciative email you got from a client? What do you have to lose from choosing to change your focus…other than feelings of negativity?”

Keep growing and learning. Sharks grow up to a foot a year and are always learning more about their environment. What are you doing to grow toward positivity and gratitude? You can’t expect your outlook to change if you don’t work toward personal and professional development. “Every day, strive to swim a tiny bit closer to your growth goal,” advises Bond. “That might look like reading a chapter in a book about empathetic leadership, signing up for an information session to learn more about an advanced degree, having a meaningful conversation with your partner, attending therapy, or setting aside 15 minutes for a guided meditation before work.”

Let yourself off the hook. Sharks keep their eyes on the water ahead of and above them, ready to react when prey appears. They don’t waste their time or energy focusing on what’s beneath and behind them. “If you’re consumed by past mistakes and regrets, you can’t focus on the present or the future,” notes Bond. “Your mind will be anchored to negativity instead of open to gratitude. It may help to embrace the concept of ‘failing forward,’ or using mistakes as lessons and steppingstones.

Just as forward movement literally gives sharks life, the progress you make will infuse you with renewed motivation, passion, and thankfulness.”

“There’s a lot we humans can’t control: the past, other people, and outside events among them,” concludes Bond. “And put together, all of those things have the power to make us feel mightily depressed, cynical, and ungrateful. But the one thing you can always control is your choices—and by extension, your attitude and outlook. If you choose to adopt a shark-like mindset, it will pay positive dividends this Thanksgiving—and well beyond.”

—

Walter Bond is a business coach, motivational speaker and former NBA player.

Adding a dash of cinnamon to a seasonal dish can pique attendee taste buds tied to memories of holiday traditions to elevate any dining experience. The olfactory senses tantalized during holiday meals are powerful bonding forces that can help event organizers creating lasting networks. Who better to break down amazing holiday cooking strategies than the folks in the massive kitchens whipping up holiday cheer for your big event?

When selecting ingredients for a holiday meal, “we typically go with what’s in season and what fits traditionally for that holiday,” says Santiago Ramos, executive chef of Little America Hotel of Salt Lake City, Utah. “Just the fall flavors, squash, acorn squash for Thanksgiving, we’re going to add a little brown sugar and cinnamon to add a little pop to the dish,” Ramos says, “but it also helps bring back memories—all the food we serve—it’s all about memories and tradition so when people taste a certain flavor during a certain season, it brings back memories of years past so we try to focus on that.”

Tradition Sparks Inspiration

Sometimes, a traditional style of cooking can be reimagined through inspiration found in unexpected places. When thinking of concepts for a dessert option for a group holding a fundraiser, Ramos went camping with his kids. The tradition of camping shone brightly on the excursion. “We had smores,” Ramos said. “So, I made a cheesecake smores,” he recalled, creating a chocolate cheesecake with a graham cracker crust and toasted marshmallow topping.

Ramos says he found inspiration simply through spending time during an activity with his kids. “The creativity of chefs just comes out and sometimes you really have to dig deep into what your background is, what you can produce and what lasting memories you want to provide.”

Image of Santiago Ramos, executive chef of Little America Hotel of Salt Lake City, Utah. — Santiago Ramos, executive chef of Little America Hotel of Salt Lake City, Utah

However, not every dish can sway from the lane of tradition and people expect some traditional consistency when it comes to the main savory dish. But that doesn’t mean it has to be typical. Ramos says turkey and prime rib are common offerings at holiday banquets and can be easily enhanced with various ingredients and preparation. “You want to add a little twist to make it a signature dish, to make it the best they ever had,” he says. “Adding a certain flavor to a dish—let’s say adding rosemary to turkey to add just a little extra flavor will bring it a long way from just ordinary turkey breast.”

And for an extraordinary bird that is sure to carve out new memories for guests this holiday season, Ramos has this advice to offer: Flip the turkey—literally. “One year, we started cooking the turkey upside down,” says Ramos. “Basically, the juices move downwards,” he says, adding, “by the time the turkey is done cooking, the breast meat is dry.” By cooking the bird breast meat down, all the juices will seep into it and keep it moist. “During the last 45 minutes, you flip the turkey and brown it.” However, this method will not produce the most beautiful Thanksgiving turkey imaginable, “but at the end of the day, you’re looking for flavor and not how great it looks.”

While many chefs agree that locally sourced ingredients are preferable not only to create a traditional flavor, Chef Josh Carter, executive sous chef at JW Marriott Grande Lakes Orlando, had this advice: “Don’t skip the marinades, brines and seasoning blends,” adding, “All these things factor into why something tastes the way it does. For example, brining your turkey with the proper herbs, spices and acids, will prove to produce flavors that have way more depth and are more impactful on the palate.”

‘Tis the Season to Shine

image of bill delp — Bill Delp, banquet chef, Wisconsin Center.

Not every culinary experiment goes smashingly and even the professionals say that holiday cooking for friends and family is not a prime time to go crazy. Banquet Chef Bill Delp at the Wisconsin Center says that while seasonal cooking allows for exciting new combinations of ingredients and spices, sticking with what you know, and know how to do well, is a guaranteed recipe for success.

“That’s when I try to show off,” says Delp. “I’m more comfortable to stray from experimentation to something that’s tried and true and that I’ve made 1,001 times,” adding that it also depends on what can be accomplished in a home kitchen. Dishes that wow and don’t require an industrial kitchen includes large batches of risotto and stuffed meat, such as a pear-stuffed pork loin.

And when bringing your A-game, make sure you brought enough for everyone. “Have something for everyone to enjoy,” Carter says. “With the trends of today, there are so many diets based on health, religion, as well as preference,” he says, noting the difficulty of pleasing everyone when so many different diets and preferences are requested, but stresses these factors be considered when creating special holiday menus.

Regionally Elevated Seasonal Dishes

As the holiday season spans several chilly weeks, at least in some parts of the country, Delp says there’s ample time to create something delicious and new while embracing regional specialties. When it comes to cheese, it’s tough to find a state that is more enthusiastic than Wisconsin. And Wisconsin is also a top producer of apples, creating the perfect opportunity to pair sweet and salty ingredients.

One of Delp’s favorite winter recipes is his apple cheddar soup, which is the perfect vehicle for winter-themed spices and ingredients, including mulling spices, apple cider and nutmeg. “You have the tartness of the apples with the saltiness of the cheese,” Delp says, adding that he prefers five-year-aged Wisconsin Cheddar, creating a “creamy, tart, sweet and saltiness right there in one place.”

And what better to go with a thick and hearty chowder than warm, delicious bread? “Everything gets a little hardier around here during the holidays,” he says. “I would serve a denser, more crusty bread—sort of like an Irish soda bread.” The combination of a hardy chowder and bread fresh out of the oven is a great meal to help guests warm-up during the brisk holiday season.

The Badger State is also a primary producer of cranberries with cranberry bogs located in many of the region’s large freshwater lakes. And while the timeless debate over the superiority of either canned or fresh cranberry sauce rears its seasonal head every year, Delp says the abundance of cranberries makes it an easy decision for him. “It is even its own standalone dish,” he says, “everyone does that one a little differently.”

Since the image of the cylindrical blob jiggling in an ornate serving dish might call back memories of yesteryear for some, preparing cranberry sauce from scratch is a great way to revamp a holiday mainstay. “Whether it’s someone who has never cooked anything before and they decided this year to start off by trying to make cranberry sauce or if it’s someone who has been cooking their whole life and they want to try it in a new way,” Delp says the home-made process is always preferable.

Together for the Holidays

The holiday season brings not only communities closer, but also creates a welcoming environment for visitors, regardless of religion or background, which is exemplified at hotels and large meeting venues. “Especially during holiday parties, there’s an extra level of excitement for our hotel and staff, bringing in all the emotion during the holiday season whether you celebrate Christmas, Kwanzaa, or anything like that, it’s all-encompassing and everyone’s included,” says Bailee George, director of catering services for The Grand America Hotel and The Little America Hotel, Salt Lake City.

The Grand America Hotel is steeped in holiday traditions. The first portion of The Grand America’s sister property, Little America (located directly across the street) was built in the 1940s, George says, and since then many of the cookie recipes from owner Carol Holding have been passed down through the generations. “They still serve that same cookie recipe to this day,” she says.

Many of the other recipes offered at the two properties were passed down through the generations, including their homemade rolls and bread pudding. “If you come during the holiday season, you may see a family member enjoying something that’s been offered for over 40 years and now their kids and grandkids come and it’s really a continued tradition,” noting that the same is beginning to happen at The Grand America Hotel now that it’s been operating for over 20 years.

A Family Tradition Continues and Expands

Utah is a very family-oriented state, especially in and around Salt Lake City, George says, but she stressed that many are still open to trying something new. “We constantly strive to create something better and give a little more each year to make sure it’s more enjoyable than the last without going too far away from what our tradition is,” she says.

“We have a malt vinegar and bourbon syrup that’s going on our salmon, which sounds way more exotic than it normally is, George says, “but once people taste it, it’s very familiar in a way, but elevated.” And elevating traditional dishes with new ingredients is something George enjoys beyond The Grand America.

“My husband is half Syrian and holidays are a big deal for us,” she says. “I find myself doing a lot of typical celebrations with Syrian food, which has become a tradition for me,” she says, adding that trying new dishes around the holidays has given her appreciation for trying new and unique things. She bakes a lot of Syrian bread and loads it with an assortment of traditional American toppings, allowing her to elevate tradition by combining foods from different cultures.

Editor’s note: This Week in Travel (TWT) is your essential guide to smoothing the road from here to there for your attendees and yourself.

Food Service Workers Announce Strike Votes at U.S. Convention Centers

UNITE HERE, the hospitality workers union representing Sodexo Live! food service workers in five major meetings markets, has announced the possibility of strike votes over wages and working conditions.

Union members in Orlando, Las Vegas, New Orleans, Sacramento and Detroit held a press conference on Monday, Nov. 21, to warn of potential strikes in Las Vegas and Orlando and labor disputes in other markets.

According to a release from UNITE HERE, “cooks, dishwashers, banquet servers, concession cashiers, and other Sodexo Live! workers at the Orange County Convention Center in Orlando announced that they have voted to authorize a strike by 100%. Centerplate workers at Las Vegas Convention Center will hold a strike vote on Dec. 7 and 8. Centerplate was purchased by Sodexo in 2017.”

At the press conference, UNITE HERE union officials said that meeting levels in 2023 and 2024 are expected to surpass numbers from 2018, but the union says that job salaries and benefits are not enough to keep up with the cost of living.

At issue as well are reductions in Sodexo workforce, which UNITE HERE says amount to a loss of about 38% across convention centers. D. Taylor, international president of the union, said “strikes at the country’s second and third largest convention centers are a real possibility if Sodexo doesn’t start treating workers with the respect they deserve.”

A Sodexo spokesperson told Smart Meetings that “meeting planners in all of the cities should be assured that we are wholly optimistic of new CBAs being worked out.”

He also said, “there are always contingency plans for any scenario, but we fully anticipate striking a long-term, mutually beneficial deal in the near future.”

IHG and Iberostar Ink Deal

InterContinental Hotels Group and Iberostar Hotels & Resorts have announced a long‑term commercial agreement for resort and all-inclusive hotels. Up to 70 hotels (24,300 rooms) will be added to IHG’s system under the Iberostar Beachfront Resorts brand, which will become the 18th brand for IHG. The first properties set to join the IHG system this December include resorts in Mexico, the Dominican Republic, Jamaica, Brazil and the Canary Islands (Spain). Further properties in Spain and other popular resort destinations in Southern Europe and North Africa will join IHG’s system through 2023 and 2024.

Iberostar will retain 100% ownership. Some of the properties in the portfolio include: Iberostar Grand Paraiso (Riviera Maya, Mexico); Iberostar Selection Hacienda Dominicus (Bayahibe, Dominican Republic); Iberostar Grand Rose Hall (Montego Bay, Jamaica); and Iberostar Selection Anthelia (Tenerife, Spain).

AAA Predicts Thanksgiving Travel Return to Pre-Pandemic Levels

graph of thanksgiving holiday forecast

American Automobile Association (AAA) is predicting that 54.6 million people will travel over 50 miles from home this Thanksgiving, a 1.5% increase over 2021 and 98% of pre-pandemic levels. AAA says the year will be the third busiest for Thanksgiving travel since the association started tracking levels in 2000.

Brigette Bienvenu

image of brigette bienvenu

Bienvenu is market director of sales of sales and marketing for The Ritz-Carlton, South Beach and The Ritz-Carlton, Bal Harbour, both in Florida. Bienvenu previously worked at W Fort Lauderdale Hotel & Residences; before this, she was director of sales and marketing at W Hollywood & Residence in Los Angeles. She also spent nearly a decade working with Hilton Hotels & Resorts in marketing and sales roles.

Mirian Ortega-Calle

image of mirian ortega calle

Ortega-Calle is director of sales and marketing for NoMo SoHo in New York. Ortega-Calle comes from Le Meridian New York, where she worked as director of sales and marketing as the property rebranded from Viceroy Central Park. She has also worked with hotel brands such as Hilton Worldwide, Marriott International, HEI Hotels & Resorts and Millennium Hotels & Resorts.

Gustavo Sarago

image of gustavo sarago

Lotte Hotels & Resorts, which owns three properties in New York, Seattle and Guam, named Sarago chief development officer for the Americas. Sarago comes from AIG Global Real Estate Investments, where he was senior vice president and head of hospitality and leisure group.

Mario Thompson

image of mario thompson

Thompson is area director sales and marketing for Hiltons of Chicago, which represents Palmer House, a Hilton Hotel; Hilton Chicago; and The Drake Hotel. Thompson previously worked as commercial director for Hiltons of San Diego. He has also worked as senior sales manager for Atlanta Marriott Marquis and front desk, catering and sales roles at New York Marriott Downtown.

Victoria Berwick

image of victoria berwick

Berwick is global marketing director for CWT. Before her new position, Berwick was global marketing director for Reed & Mackay Travel Ltd. She has also held senior marketing positions with firms EY, Grant Thornton, PWC and SNR Denton, communications roles with Bank of New York and CIBC Melon, and interim global marketing stints with WTT Group and YTKO Group.

Patrick Stewart

image of patrick stewart

Stewart is director of special event for Visit Panama City Beach in Florida. He joined the organization in 2015, and since then, has worked as sports marketing and special events coordinator, and operations manager. Stewart has received various accolades and designations, such as the Florida Festivals and Events Emerging Leader Award, the Sports Tourism Strategist designation from Sports ETA and a Professional in Destination Management designation.

Jakob Wahl

image of jakob wahl

Wahl will be president and CEO of IAAPA, effective Jan. 1, 2023 . He has been with the organization for a total of 10 years, joining as program manager for IAAPA Europe in 2009. most recently working as executive vice president and chief operating officer. Before rejoining IAAPA as vice president and executive director of IAAPA Europe, Middle East and Africa (EMEA) and later being promoted to executive vice president and chief operating officer—his most recent position—he worked for Europa-Park in Rust, Germany, as director of communications and manager of special projects.

Jess Zickar

International Convention Centre Sydney (ICC Sydney) has named Zickar corporate social responsibility manager. Before joining ICC Sydney, Zickar was a senior environmental scientist, working with the impact assessment and permitting team at AECOM. She has also worked as planning and environment coordinator for Roads and Maritime Services in Sydney.

Natasha Anna Pereira

image of Natasha Anna Pereira

Pereira is director of event management for Westin Grand Cayman Seven Mile Beach Resort & Spa in the Cayman Islands. Pereira’s hospitality career began with Westin Grand Cayman in 2017, when she began as pool and beach concierge. Before joining the property, she was a publicist at Lewis Global Communications.

Jordan Steffan

image of jordan steffan

Steffan has been promoted to director of sales for Will Rogers Memorial Center in Fort Worth, Texas. She had been the interim director of sales since August and worked on the sales and events management team since 2019. Before joining the memorial center, Steffan worked as director of sales for Sahlen’s Stadium in Rochester, New York.