June 9, 2015
This article in the April/May 2015 issue of Association Convention and Facilities magazine by Denise Suttle, CMP, offered insights on some trends that Event Service Managers are seeing in the convention industry.
- Mix up the traditional luncheon seating from all banquet rounds to mixed style seating. Also, instead of just one main buffet, break it up into smaller stations to promote further interactions among attendees. The unexpected can help keep attendees engaged.
- Take advantage of technology. Use apps that offer attendee polling for interaction during sessions. Also, technology can be used to enhance the run of the mill team building exercises, for example, use iPads to project each team’s project or creation for the whole room to see.
- Food and Beverage is an ideal area to express creativity and indulge in trends. Event Managers recommend opting for local, health-conscious and protein filled meal selections. While not all banquet menus currently offer these types of selections as standard options, many chefs are revising their menus to meet these demands. This can be done by communicating needs to the hotel or convention center as early as possible, and working with them to design an effective system for seating or meal cards that allow the kitchen and banquet staff to most efficiently serve the correct meals to these attendees.
- Cater to the attendee’s body and not just their minds. Offering exercise programs for the group is becoming very popular (Yoga, Pilates, Zumba). While promoting wellness, you can also help keep attendees relaxed and refocus their energy.
- Incorporating social responsibility efforts into your meeting is a win-win. Many groups are now bringing their SR activities in-house to their hotels or convention centers, instead of getting on a bus to a specific location. Activities that involve the assembly of items for donation are good options for keeping in-house (making hygiene kits, filling backpacks, etc.)
What other trends are you seeing in the meeting industry?
