Event Solutions | Breaking News

Weddings: The Theme’s the Thing

chadborenz — Mon, 23 Jan 2012 02:10:42 -0500

Body

Wedding themes are certainly not going out of style, according to the 2012 trend reports we’re seeing lately. In fact, they’re back and are hotter—and more creative—than ever.

According to wedding consultant Candice Benson of The Finishing Touch, some of the more popular themes in 2012 will be old Hollywood glitz and glamour, and vintage big top circus. She advises that the themes will be carried out thoughout the invitations, décor, florals and stationery. She also says that brides and grooms will be adding entertainment to go along with the theme, from acrobats to singers and dancers.

Sharyn Sheldon of Just Weddings predicts that themes will continue to express the personality of the couple. She is seeing country western, music, vintage and even golf themes trending in 2012.

Other clever themes we’ve spotted are wine tastings for wine lovers, beach and destination themes (even if the wedding is at the ballroom down the street) and Victorian or Renaissance-styled affairs where guests are encouraged to come in costume. Now, that’s engaging your audience!

Photos

Top Tips: Teambuilding Through Cooking

chadborenz — Mon, 23 Jan 2012 02:03:11 -0500

Body

When one of Kinsley’s top clients asked the meeting company to come up with an event that would provide their customers and executives with a memorable experience that would allow them to network in a relaxed environment, they turned to the kitchen.

Since the meeting would take place at the Ballentyne Resort in Charlotte, North Carolina, a region famed for its barbeque, Kinsley decided to create a barbeque sauce teambuilding event. To foster friendly competition and add excitement, the participants were encouraged to bring their own secret ingredient to use in their sauce.

Kinsley brought in Top Chef All Stars Fan Favorite Carla Hall to facilitate the event. Hall, co-host of the TV series The Chew, is known for her southern-style cooking as well as her fun and quirky personality. Participants received an apron signed by Hall and the How to Cook Like a Top Chef cookbook.

Participants were divided into 12 groups of seven, each with its own apron color. Teams gathered around one of 12 work stations equipped with propane burners, paring knives and cutting boards. The ingredient table was located in the center of the work stations, and included more than 40 ingredients and seasonings.

Participants had 45 minutes to create their masterpieces. Half the team worked on the sauce and the other half worked on the branding and logo for the sauce. When all was ready, Hall and three other judges smelled and tasted each sauce. Secret ingredients were revealed, and included tequila and dark chocolate. Awards went to Best Overall Flavor, Most Creative Use of Ingredients and Best Product Name and Branding.

Following the awards, it was off to dinner with the 12 sauces for tasting during dinner. Truly a memorable teambuilding event!

Photos

LWPI Introducing Preston Bailey’s Floral Design Courses

chadborenz — Mon, 23 Jan 2012 01:59:53 -0500

Body

Preston Bailey will be announcing his new series of floral design courses, available through the Wedding Planning Institute, at the Event Solutions Idea Factory in February.

The Level 1 course is designed for beginners who have no experience with flowers, flower arranging or floral design. Students learn the tricks and trade secrets that every good professional floral designer depends on. They also gain a strong foundation in the basics, which prepares them for learning the more complex techniques of Preston’s unique floral designs.

The Level 2 Floral Design is an advanced curriculum for students who have an intermediate understanding of floral design and will help them take their skills to a new level. From designing table tops to creating floral sculptures and room transformations, Preston guides students through his design techniques and processes.

For Preston’s most advanced students, the Level 3 course empowers the student to take on Preston’s most intricate and beautiful floral masterpieces. Building on the fundamentals and innovations learned in Levels 1 and 2, this course expands the student’s repertoire to include an understanding and skill set capable of creating anything the student’s imagination can envision.

Graduates of the course have the opportunity to apply for an internship with Preston and his team at Preston Bailey Designs in New York City. All courses in this series include one-on-one training from a certified Preston Bailey floral designer.

For more information visit www.weddingplanninginstitute.com or visit their booth at the Idea Factory (#456).

Photos

7 Food Trends that Will Delight Your Guests

chadborenz — Mon, 23 Jan 2012 01:46:30 -0500

Body

Event planners know their guests love to eat, and we love it when our favorite caterers “wow” them with trendy menu items and presentations that they’ll talk about all year. These trends typically come from the most innovative restaurants and chefs from around the world. Here’s the scoop on some of the most fascinating food ideas we’ll likely be seeing in 2012 and that will eventually make their way into our events.

The Potato—2012 will be the year of the potato, according to hospitality and restaurant consultant Andrew Freeman and Company. Watch for French fry menus that let guests choose the cut, crispness and dipping sauce. Mashed potato stations will remain big.

Grilled cheese is the new slider. This perennial favorite will go gourmet with variations that will boggle the mind.

Hand-rolled noodles will become the new exhibition art form, with chefs showing their style at serving stations that churn out all kinds of noodles in front of your guests.

Odd flavors of ice cream are going to make an appearance at many events. Think soy pumpkin custard ice cream, or French toast or buttered popcorn ice cream.

Veggies as dessert. Cutting-edge pastry chefs are turning vegetables into decadent desserts.

Mismatched dinnerware. We’ve seen this trend starting to appear at events. It’s a fun way to get your guests talking and interacting, and removes the formality that can result in a stuffy environment.

Pretzels will be big. These small and nostalgic treats can be incorporated into fried chicken, cookies and ice cream sundaes. Or serve them plain or with dipping sauces and watch your guests gobble them up!

Photos

Fam Glam: Event Lab Raises the Roof for Ronald McDonald House

chadborenz — Mon, 23 Jan 2012 01:32:20 -0500

Body

It was an evening of fabulous fun, fantastic food and glam everywhere you looked. The annual Fam Glam fundraiser gala was held in November at the Minneapolis Marriott City Center, and more than 700 guests showed up to show their support for Ronald McDonald House Charities.

For the past eight years, Minneapolis-based Event Lab has teamed with Chuck Swenson of Total Events to design and produce the gala, which includes a VIP reception, dinner, dancing, entertainment and an auction.

According to Jennifer Warner of Event Lab, it was a five-star evening that was designed to be fun and family-friendly. “We are so delighted to do this event every year,” she says. “Our challenge is to keep it fresh while maintaining the brand and the vision of the Ronald McDonald House Charities, Upper Midwest.”

Bright, bold color was the order of the evening, with graphics designed by Swenson and brought to life by Scott DeLage of Event Lab. Everything from the creative centerpieces to the lush linens and lighting made this a truly elegant event. Instant Request performed the DJ honors and specialty lighting, and Visual Horizons handled the audiovisual.

Photos

Cut (or Kill) the Cake

chadborenz — Thu, 22 Dec 2011 02:02:25 -0500

Body

Since ancient Rome, the wedding cake has been a central part of wedding celebrations. The cake, and all the ceremony that goes along with it, is associated with prosperity, fertility, fidelity and happiness for the couple as well as the wedding guests.

The first wedding cake wasn’t really cake at all, but a dense loaf made of grain. Instead of cutting into it, the cake was broken over the bride’s head and then the newlyweds ate the crumbs together.

During the seventeenth century, cakes evolved into the Bride Pie. This type of pie had to be cut instead of broken by hand. By the nineteenth century, the Bride’s Pie had been replaced by what has been come to known as a traditional wedding cake: a white, multi-tiered cake with ornate decoration. With the traditional wedding cake was born the tradition of a specialized cake server for the couple to use on their wedding day.

The modern cake cutting tradition calls for the bride to hold the knife and the groom to place his hand on top of hers, and together they cut a small piece of cake from the bottom tier. This is the first task they do together as a married couple. They then share the cake, feeding each other, as a symbol of their commitment and love.

Brides and grooms today are looking to put their own twist on the cake cutting tradition. Many couples choose a song to cut the cake to, something that reflects their personalities. Popular choices include How Sweet It Is by James Taylor and Sugar, Sugar by The Archies.

More adventurous couples are opting to “kill the cake.” Instead of cutting a small slice from the bottom, the bride puts the cake knife through the top layer.

Another more personal twist on the tradition is after the bride and groom cut their own piece of cake, they then cut a few more slices and serve them to their parents as a gesture of gratitude.

Many couples are opting to forgo the traditional wedding cake in lieu of different cake-like desserts such as cupcakes or cake pops. Instead of cutting the cake together, the couple will share a cupcake or cake pop toast, where they thank their guests, eat their dessert and share a kiss.

By Gretchen Culver
Rocket Science Weddings & Events

Photos

5 Consumer Trends for 2012

chadborenz — Thu, 22 Dec 2011 01:57:51 -0500

Body

Iconoculture, a consumer research and advisory company, has published its take on top consumer trends for 2012. Here’s a quick look at what they see in the crystal ball.

Saving. With Europe’s current debt crisis and the United States still lolling in the Great Recession, consumers are looking for security and control in their financial lives, and they’re turning to savings, convenience and dependability to stay sane. Takeaway: Do whatever you can to help your clients feel in control and offer them ways to save.
Shopping. The tech revolution is changing how people buy, both in the aisle and on the couch. Takeaway: you need to make sure you build fluid connections between you and your clients, whether it be social networks, mobile or the telephone.
The new 70. Boomers do not see themselves as aging or as part of an older age group. The new 50 is actually closer to 70. Takeaway: when planning events for the over-50 crowd, be careful not to hand out the Geritol and walkers. This crowd is hip, in shape and wants new experiences.
Easy Pay. No checks, cash or cards? No problem—not if you have an iPhone and are a customer of Commonwealth Bank. This Australian bank is getting set to launch an app that makes payments instantly and remotely. Takeaway: Picture getting paid by email, Facebook or mobile number—on the spot.
Follow fashion. A German company is now making a new clothing line with powdered milk. The cloth, called Qmilch, is reported to have positive effects on the skin. Takeaway: Look for innovative fabrics and other décor items as new technologies are born.

Photos

Top Tips: Tent App Saves Time

chadborenz — Thu, 22 Dec 2011 01:52:05 -0500

Body

Busy planners are always looking for time savers, especially when it comes to seeking quotes and contacting suppliers. If you plan outdoor events, and renting tents is on your to-do list, you’ll be delighted to discover a new app just for you - My Event Tent.

The Tent Rental Division of the Industrial Fabric Association International has launched a free app that helps planners, producers, designers, venues and caterers select the perfect tent for their event. You’ll be able to access an extensive network using your smartphone and specify the accessories you are looking for. It also allows you to find vendors and compare services, calculates the tent size you will need and then automatically sends quote requests to local suppliers—all with a few simple keystrokes.

Download your free app from Android Market or the Apple App Store.

Photos

Kwanzaa Basics: What Planners Need to Know

chadborenz — Thu, 22 Dec 2011 01:47:04 -0500

Body

Although Kwanzaa made its first appearance in 1966, it is already celebrated by more than 18 million people around the world. This African American holiday lasts for a full week, from December 26 through January 1, and includes feasting, music, culture and even gifts, or zawadi. The final event is typically a large feast.

And although it tends to be a more casual and informal series of events, it is often tied into community and cultural happenings so some of the gatherings can become quite large, requiring the use of professional planners to make sure all the details run smoothly.

Here’s what you need to know about Kwanzaa, in case you want to make it part of your service offerings.

What It’s About
Unlike Christmas, Kwanzaa is not a religious celebration, but a cultural one, honoring African roots, cultures and traditions. With its close proximity to Christmas and New Years, it has become acceptable in some places to blend the lines between the holidays; for example, a Christmas tree can be part of the Kwanzaa festivities.
Kwanzaa, however, does have symbols of its own and it’s important to make sure that these play a prominent role throughout the week.

The Symbols
The feasting table or place of honor should have a woven mat that serves as a base for the following items:

A unity cup, typically made from a piece of wood and used to offer libations to the higher powers.
A candlestick carved from one piece of wood that holds seven candles, three green on one side, three red on the other side, and a black candle in the center. The candles represent the seven principles of Kwanzaa, such as community, sharing and family.
Fresh fruit and vegetables, representing the “first fruits of the harvest,” the Swahili translation of the word “Kwanzaa.”
Ears of corn, symbolizing children.

Optional symbols include a Pan African Kwaznaa flag and a poster containing the seven principles.

You Also Need to Know…
Kwanzaa colors are red, green, black; some also include a bright yellow into the palette. These colors are woven throughout the event in African artifacts, artwork, textiles and other decorations. Many websites offer Kwanzaa decor items.
One of the traditions is giving gifts, called zawadi. Some groups choose to give only to the children, while others include adults as well. Books are mandatory gifts, but other cultural items are common as well, reflecting the spirit that the celebration is about cultural, social and spiritual renewal.

Kwanzaa is for Everyone
Finally, the celebration may have its origin in African American culture, but everyone can join in the fun regardless of ethnic background. After all, it’s about community and sharing, so it’s especially meaningful to include a diverse guest list to ring in the new year.

Photos

Miami Make-A-Wish: DECO Pulls Out All the Stops

chadborenz — Thu, 22 Dec 2011 00:44:37 -0500

Body

For the 17th annual Miami Make-A-Wish Ball, DECO Productions pulled a multitude of tricks out of its back pocket to entertain and captivate the high-profile crowd of local luminaries and celebrities.

The over-the-top décor and attention to detail were designed to engage the crowd and motivate them to pull out their checkbooks to support the cause.

Themed Back and White, the evening was a delight of dramatic color and bold lighting. DECO built most of the sets and interior areas, creating “spaces within spaces” for intimate gatherings and conversations. Custom-built bars and walls fit into the Intercontinental Hotel’s ballroom for the cocktail reception, dinner, performances, dancing and after-party. And of course, there was plenty of action with silent and live auctions, which included prizes such as a 2012 McLaren MP-4-12C, a Bogosse Lifestyle travel package and a James Bond 007 experience.

The event is known as Miami’s “party of the century,” and raised more than $1.1 million this year for the organization that grants wishes to children with life-threatening medical conditions.

DECO’s creative director, Robert Torres, designed the grand entrance. Special effects included back lighting, movers and projections. Modern day oversized images in black and white set a sexy and sophisticated mood. Lighting services were provided by PSAV Presentation Services.

The ballroom walls were draped in white, and sidewalls received a black and white striped treatment. The décor also reflected a Capote style with two massive canvases on either side of the stage. Floral was provided by Bayfront Floral Decorators.

The all-white stage featured a backdrop with elaborate lighting.

DECO paid homage to the Roman Empire with a living bar staffed by gladiators.

One of the performers.

Dancers became part of the décor.

Photos

Top Tips: Hotel Negotiation 101

chadborenz — Tue, 29 Nov 2011 00:58:46 -0500

Body

Before you negotiate with a hotel on behalf of your bridal couple, it’s important to know just what you want. Prioritize your objectives before you even call the hotel.

And don’t be afraid to ask questions! Negotiating does not have to be awkward. Many people have a hard time overcoming the fear of negotiating and would rather pay more just to avoid asking for a discount.

Amenities you should ask about are:

• Shuttle service. Guests will need transportation to and from the airport.

• Free Internet. Believe it or not, some hotels still charge for this.

• Distribution of your welcome bags. Prices are usually $2 to $5 a bag.

• Restaurant perks.

• Complimentary room for bride and groom.

• Complimentary breakfast or discounts for brunch the day after the wedding. This is something you can add to the welcome bags.

• Complimentary meeting room or lounge area for guests. Does the reception area have a curfew? If this is the case, and the reception ends early, ask for a lounge where guests can hang out after the wedding.

Always ask to speak to the decision maker, so you can save valuable time and money. Ask, “Is this the best you can do for me? Do you have a more affordable option?” Time is on your side. Be prepared to go back and forth and do not take the first offer. Also, let them know you are waiting for responses from other hotels.

Once you receive all the quotes, sit down and compare. The more time you spend asking questions and negotiating the easier it will be to get concessions in the future since the salesperson has invested time and energy. Don’t make quick decisions, and let the salesperson know that you are not the final decision maker. This will work to your advantage because you can go home, relax and review. Once you find your venue and are content with your contract, sign it and make it official. Now you may send out save-the-dates and invitations.

Contact the hotel two months before the wedding to make sure guests have reserved all blocked rooms. Once you check with the hotel, have your bridal couple look at their list and contact any out-of-town guests who have confirmed but have not made reservations. Make sure they inform guests of the cut-off date. One month before the wedding tell the hotel to release any rooms not picked up. This is where the attrition rate comes into play. Every hotel has a different rate. This is also something that can be negotiated!

Remember that a negotiation is only possible if both parties feel they are getting something out of it. Make the transaction a win-win. And most important, remember to always be willing to walk away.

by Chezelle Rodriguez
Chezelle Rodriguez is a graduate of Lovegevity’s Wedding Planning Institute and is the owner of Chezelle Dezines in Puerto Rico.

Photos

Paper Flowers? Why Not?

chadborenz — Tue, 29 Nov 2011 00:54:04 -0500

Body

We’ve been seeing seeing more paper flowers being used for weddings and special events for both environmental and budgetary reasons. We’ve also noticed that they’re far from tacky—in some cases it’s difficult to tell them from the real thing.

“I just did an entire wedding with paper flowers,” says Maya Kalman of Swank Productions in New York City. “We used them for the bouquet, the cake, corsages and table centerpieces…even the boutennieres. I like to try new things, and the bride was so excited about the idea that she ended up making a bunch of the flowers herself.”

If you don’t have the inclination to make the flowers yourself, you’ll find a variety of creative made-to-order solutions on the Internet. You can specify colors, textures and sizes, just as you do at a live floral shop. And you won’t have to worry about wilting or watering before or during the big event.

Photos courtesy of Sandy Ervin, Robot in Bloom Design, www.robotinbloom.com

Photos

Staying Fresh at the 2012 Idea Factory

chadborenz — Tue, 29 Nov 2011 00:44:15 -0500

Body

You’re in for a treat—a fresh treat—at the 2012 Event Solutions Idea Factory this coming February. We’re not only bringing you speakers who are well-known industry favorites—people such as Midori Connolly, Sean Low and Preston Bailey. We’ve also worked hard to find some speakers you’ve never seen before at the Idea Factory. In fact, 26 of our speakers are brand new to our roster!

Here’s a snapshot of four exciting new speakers you won’t want to miss.

Wendy Dahl
With our new emphasis on weddings, we’re delighted to bring you Wendy Dahl of Chic Productions. Wendy is a well-respected planner, teacher, author and coach. She’s also a business strategist who mentors entrepreneurs; the ideal speaker if you want to learn how to grow you wedding business.

Wendy will be speaking on how to create the perfect signature wedding for your bride. She will show you how to use your brand, culture and service to make each wedding unforgettable and increase your client referrals by tweaking your sales and planning process.

Sue Hershkowitz-Coore
Finding inspiration isn’t difficult for Hershkowitz-Coore. She gets her ideas and energy from everything around her, including social media, books and other people. Learn how to communicate more effectively through the art of story telling.
You will get practical tools to tell your brand story and how to communicate it effectively to others. It all boils down to increasing your profitability, professionalism and productivity in order to thrive in 2012.

Liene Stevens
Liene Stevens says that social networking is not about being on Facebook or Twitter. Rather, it’s about developing a strategy to communicate via online platforms that intersect with every aspect of your business.

Liene is the founder of a digital marketing firm specializing in the wedding and event industries. She was a pioneer in the world of social media and blogs, and now she’s breaking ground using her smartphone for business. She’ll be sharing this knowledge with you at the 2012 Idea Factory.

Our speakers will help you start 2012 armed with the information you need to succeed! It’s all happening at the Event Solutions 2012 Idea Factory February 26 – 29 in Las Vegas. Too see more of our speakers and to register,
http://www.es-ideafactory.com/attend/speakers

Twilight’s Premiere Party: You May Now Bite the Bride

chadborenz — Tue, 29 Nov 2011 00:33:30 -0500

Body

For the fourth year in a row, Summit Entertainment brought on producers Chad Hudson Events to create the Twilight Saga: Breaking Dawn premiere launch at the L.A. Live entertainment complex.

The week-long fan camp included a concert and “glamping” (glamorous camping) with make-overs, photo booths and more. The after party attracted 1,200 fans, and carried a dual theme of a lush floral wedding reception and beachside bridal honeymoon, complete with an illuminated waterfall, a packed dance floor, raised VIP platforms and a sandy tropical beach featuring ocean waves and an “infinity” horizon.

The event was held at L.A. Live in Los Angeles. Four separate tented areas were made available to fans for “glamping.” Courtesy of Line 8 Photography.

Catering was provided by Along Came Mary. Courtesy of Line 8 Photography.

Wildflower Linens provided linens for both the movie and the premiere. Courtesy of Wildflower Linens.

Courtesy of Line 8 Photography.

Courtesy of Wildflower Linens.

Photos

Top Tips: 5 Frightening Shocktails

chadborenz — Tue, 18 Oct 2011 13:48:48 -0400

Body

Are you looking for ways to add a little ghoulishness to your Halloween party? These spooky cocktails are sure to give your guests a shiver!

Dracula’s Kiss
Ingredients:
1 oz black cherry vodka
½ oz grenadine
Cola
Maraschino cherries for garnish

Preparation:
1. Coat the bottom of a highball glass with grenadine.
2. Add ice and vodka.
3. Fill with cola and garnish with cherries.

Recipe courtesy of Cocktail Times.
Photo courtesy of ©www.cocktailtimes.com.

Brain Fluid Float
Ingredients:
2 oz Midori melon liqueur
1 oz vodka
1 oz Baileys® Irish Cream
Green grapes for garnish

Preparation:
1. Combine ingredients in a mixing glass.
2. Add ice, shake and strain into a cocktail glass.
3. Float skinned green grapes on top.

Recipe courtesy of refrigerator raider.
Photo courtesy of www.food2.com.

The Halloween Hpnotist
Ingredients:
2 oz Hpnotiq
1 oz super premium vodka
Splash of lemon juice
Glow stick for garnish

Preparation:
1. Pour the ingredients into a cocktail shaker filled with ice.
2. Crack the glow sticks after you pour the drink and lay them inside the glass.

Recipe and photo courtesy of Hpnotiq Liqueur.

The Brain Hemorrhage
Ingredients:
½ - ¾ oz peach schnapps
1-2 TB Baileys® Irish Cream
1 tsp grenadine

Preparation
1. Pour peach schnapps into cocktail glass.
2. Float Baileys on top.
3. Drop grenadine through the Baileys.

Recipe and photo courtesy of TangoPango.

Candy Corn Cordial
Ingredients
Infused Vodka:
½ cup candy corn
1-1/2 cups vodka

Cordial:
2 oz orange liqueur
Juice of ½ lemon
1 large egg white
Candy corn for garnish

Preparation:
1. Combine the candy corn and vodka in an airtight container. Set aside for at least three hours, then strain.
2. Add 4 oz of the candy corn vodka, the orange liqueur, lemon juice and agg white to a cocktail shaker filled with ice. Shake vigorously for at least 30 seconds.
3. Strain into two chilled martini glasses and garnish with candy corn.

Recipe courtesy of the Food Network Kitchen.
Photograph by Levi Brown.

Photos

The Wedding Painter: Memories on Canvas

chadborenz — Tue, 18 Oct 2011 13:43:07 -0400

Body

Hiring a photographer or videographer to capture wedding memories is a given these days, but have your bridal couples ever considered a wedding painter? Rather than a camera, these artists use canvas to preserve the occasion, setting up their easels at the ceremony and reception.

Although it’s a pricey proposition, with the potential to run into several thousand dollars, some couples like the novelty of having an original work of art featuring their special day that they can treasure forever. And it’s just as much fun for the guests, who can watch as the event comes to life under the artist’s brush. Some couples even choose to have the painting reproduced on their thank you cards—an extra special touch.

You can find wedding painters in many major cities simply by using Google. Most artists are also willing to travel, if the budget can bear travel expenses. Or, suggest that a family member “gift” the painting to the couple—it will become an heirloom that will last for generations.

Photos courtesy of Bellagala.

Photos

Going Paperless: What Every Planner Needs to Know

chadborenz — Tue, 18 Oct 2011 13:32:05 -0400

Body

You’ve probably heard all about the benefits of going paperless at your events. You know you’ll save massive amounts of money on printed programs and other materials, your attendees will admire how eco-friendly you are, and program changes can be made available in an instant.

Savvy marketers also know that more sophisticated apps can actually generate revenue through sponsorships and interactive feedback features. But what do you need to know before taking the leap and moving your conference materials to a mobile platform? Here at Event Solutions, we know first-hand what it takes. After all, we launched our own app for attendees at the 2011 Idea Factory. And it was so successful , we’ll be doing it again in 2012!

One of the keys to our success was our partnership with mobile app vendor ATIV Software. ATIV recently published a white paper titled Embracing Event Apps: Mobile App Essentials for Successful Conference App Implementations. It’s a great starting point for planners who are considering making the move. Here are some of the highlights from this report to get you going.

First, you need to analyze your particular situation, including your venue. Today’s apps are extremely powerful, but if they require good Internet access to function, you could be setting yourself up for a disaster. Many venues are still catching up to the demands of tech-heavy users, whose Internet usage can far outstrip even the best Wi-Fi availability. Make sure your app works seamlessly under the worst Wi-Fi conditions.

Next, plan how data updates will affect users. Will they get updates immediately, or does spotty Internet access mean they’ll have to wait with no app access while the information downloads? Some apps allow attendees to instantly access all the features of the app while the data update downloads in the background. Work with your app vendor to develop the best solution for your audience.

You’ll also need to decide which operating systems your app will run on. Apple iOS currently dominates the mobile market, with 56 percent of mobile subscribers. Add in the smaller Android crowd and you’ll be covering about 67 percent of your audience. Blackberry users only make up about five percent of the market, and their numbers are declining.

How will you distribute your app? If your app is web-based, you simply need to provide a link to your attendees. Native apps, which are developed for specific operating platforms, will need to go through the Apple App Store, which takes additional time for approvals and requires a developer’s fee, or the Android Market, a simpler, free option.

How much time do you have? For a simple app based on an existing data framework, it may only take a few days. Apps that are content-rich and engaging can take eight to 12 weeks to develop. If you’re running on an Apple platform, allow several extra weeks for the approval process.

Finally, you need to consider your budget. ATIV claims that the cost savings of paperless events and the many revenue generation options in apps typically cover the cost of an implementation. Native apps require an experienced development team to endure success and you can expect to pay $5,000 to $10,000 per operating system.

If you want to learn more, you can download the entire white paper at http://ativ.me/espaper.

Photos

Event Profile: Ladies and Gents, Start Your Outhouse!

chadborenz — Tue, 18 Oct 2011 13:28:40 -0400

Body

Not all events are centered around lavish floral displays, buffets of fine cuisine and silent auctions of luxury items. In the village of Nashville, Ind., the community comes together once a year to have fun and raise money for the We Care Gang, a local charitable organization.

The highlight of the weekend-long celebration is the World Championship Nashcar Outhouse Race. The race features an array of wild and crazy outhouses with drivers perched on their thrones and “pit crews” helping them along as crowds cheer from the sidelines. The outhouses start at the top of a hill on Main Street and “race” to the bottom. Teams are awarded points based on their performances, themes and amount of money raised, as well as the outcome of other events including a Corn Hole and Plunger Toss.

Even Hollywood glam can be upstaged by creative village folk!

Photos

Top Tips: Brush Up on Your Business Dining Etiquette

chadborenz — Thu, 29 Sep 2011 13:53:48 -0400

Body

You may think you know all the rules for gracious dining in business settings, but do you? You may be surprised!

Sitting Down
Wait for all parties to arrive before beginning any part of the meal, but don’t delay dinner for a late arrival for more than 15 minutes.

The host is seated first; then the guests may sit.

Don’t place bags, purses, sunglasses, cell phones, or briefcases on the table. Purses may go on your lap or at your feet if it does not inhibit service.

When everyone is seated, gently unfold your napkin and place it on your lap, folded in half with the fold towards your waist.

Don’t rearrange utensils to accommodate yourself, even if you are left-handed .

Don’t bring a cocktail glass to the table; it crowds the settings. Leave it in the reception area.

During the Meal
Don’t start eating until everyone is served. If there is a host at the table, follow his or her lead when to begin.

It’s actually fine to offer and take morsels from other guests’ plates, but do so unobtrusively. Hold your plate toward the other guest’s so she can stab a small piece to place on her plate.

Elbows off the table? Only when you are actually using utensils to eat the meal. It’s OK to put elbows on the table during a conversation, especially if you are leaning forward—it shows listening and engagement.

Cut your food only one or two bites at a time.

Don’t cross your legs while eating—keep both feet on the floor. When the meal is finished, feel free to push your chair back and relax.

If you need to leave the table, put your napkin on your chair, folded loosely (never wadded). Only when the meal is finished should you place your napkin on the table to the left side of your plate (never on your plate!)

After the Meal
Graciously thank your host or hostess.

Compiled from the following websites: http://www.udel.edu/CSC/pdfs/BusinessDiningEtiquette.pdf; http://www.career.vt.edu/diningetiquette/qanda.html; http://www.etiquettescholar.com

Photos

Bat Mitzvah Bounces Off Soccer, History

chadborenz — Thu, 29 Sep 2011 13:38:17 -0400

Body

This Bat Mitzvah needed to be a lot of things to a lot of people, and Zak Kunish of Zak Events pulled it off with a heavy dose of hard work and creativity. The Bat Mitzvah girl wanted a soccer theme, since she loves the game and is a top player in her age group in northern New Jersey. The parents wanted to honor their family heritage by holding the event at Ellis Island, where their great grandparents entered the United States many years ago. Everyone agreed that they wanted the adults and kids to have their own space, but have a unified feel.

The solution: A world-class soccer theme showcasing a historical venue that’s been central to the dreams of people from all over the world.

As guests entered the main entrance to Ellis Island, they were greeted by staff in a customized ticket booth handing out World Cup tickets (escort cards). In the event space, adult tables were set with black- and-white linen (soccer ball colors) accented with lush banner centerpieces marked with the names of different World Cup soccer teams.

The kids’ tables, which surrounded the adult tables, were custom built with AstroTurf tops and heavy, black bases. A large soccer goal sat atop the tables and soccer balls, field flags and boundary cones created dimension. These tables also sported black-and-white flower arrangements, and were named for well-known soccer fields that the guest of honor had played at. Truly a winning event for everybody!