Event Budgeting

  • What do you know about sponsorship?

    Reinventing sponsorships using creativity and customization When it comes to sponsorship, the competition is real – and tough. In order to survive it, we need to rethink what potential sponsors are looking for. Thirty years ago, it was a logo on a poster and a program, and a thank you after the event. But that’s no longer the case. Today corporations don’t care about logo exposure on your materials and websites. It has become such a given – logo placement,…

  • Marriott’s commission reduction: Don’t say you weren’t warned!

    By Shimon Avish Six months ago, in a prescient article by the GBTA Meetings Committee, the specter of a reduction or elimination of hotel commissions was explored. And as of last month, that possibility is now a reality, thanks to the folks at Marriott reducing commissions from 10 to seven per cent in North America. Do we believe this is the final reduction in commissions, or only the first step? Let the chaos begin! The only question that matters now…

  • The challenges faced by event food and beverage teams

    From addressing food allergies to dealing with shrinking budgets and tighter-than-ever timelines, venue food and beverage teams face a host of challenges with every event they help organize. Corporate Meetings and Events magazine recently spoke with senior leaders at several successful event venues to learn about how these hard-working teams address such challenges to create exceptional experiences for planners and guest alike. Participants: Jason Bangerter, Executive Chef; Virgilio Vea, Director of Food and Beverage; and Kate Mackay, Director of Sales…

  • The high cost of combined contract clauses

    An association conference was scheduled for spring 2019 at a Canadian hotel property. The most glaring issue with the association’s venue contract was the fact that it included two clauses related to Food and Beverage (F&B) that, when combined, were detrimental: Sliding Scale and Attrition. The association’s minimum anticipated spend for F&B was $100,000. This was the Sliding Scale for F&B spend: > $100,000.00 F&B: Meeting room rental charge would be waived, offered complimentary $80,000.00 to $99,999.00 F&B: Meeting room…

  • How to deal with difficult clients

    In the events and hospitality industry, dealing with clients on a regular basis is part of the job. Whether you are a planner, hotelier or supplier, your goal is to make clients happy and do your best to meet their demands. At times, however, the demands become excessive and difficult to manage. This is where it becomes important to maintain a positive client relationship (even if it seems impossible at times), and do your best to keep the client happy…

  • When to walk away when planning an event

    As an event planner, you are only as good as your last event. If something does not seem right to you, it may be time to walk away. Early on in my career, I learned an important lesson. I had earned a reputation for producing great themed events. A third-party client approached me to plan a themed dinner offsite at an attraction. I sent a proposal and their client was thrilled and approved it as presented. Well, things began to…

  • Trend Watch – Association Meetings in 2018

    Over the next few months, the team at Redstone will be taking the time to look at what we can change or improve on in our association meeting planning in 2018 – particularly those that will require increasing a budget line or two – in order to be able to bring the organizations we work with into the future. Here are two important areas where our team will be learning, training and increasing our budgets in order to better serve…

  • An important question to ask yourself when planning an event: Why?

    When designing any special event, there is a very important question that I keep constantly in my mind: Why? Everything I do and all elements must answer ‘the why’. For example, I spend my client’s money as if it were mine. If I would not spend the funds on something myself, then why would I expect the client to spend the funds? Case in point: I produced an incentive program for a client’s President’s Club. The budget was not limited.…

  • Get the speaker you want, even if you can’t afford them

    When the perfect speaker is just out of reach, it’s time to get creative I’ve been there a few times before – you know of the best and most perfectly suited speaker for your event, but the event budget can’t afford them. Those situations can be disappointing and, sometimes, the quality of the event will suffer. But, over the years, I’ve learned that a lack of money doesn’t necessarily mean you can’t get the speaker you want; you just have…

  • Information – the most important tool of planning and executing events

    The one major tool we have is information. We get our information based on the questions we ask, how information is gathered and how information is distributed. Asking the right questions Whenever I am speaking to a new or previous client, I begin by: Gathering the basic information about the program or event; Asking the client to clearly define the objectives and parting message; Asking where the program or event has been held before (if applicable), what worked and what…

Venue & Supplier Profiles