IHG (InterContinental Hotels Group) announces The Holiday Inn Express® & Suites Saint-Hyacinthe was recently awarded the Environmental & Energy Award at this year’s Hotel Association of Canada (HAC) Conference, highlighting their commitment to environmental sustainability.
Event Operations
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Culinary Calling: Andrew Nelson, Delta Meadowvale, Quest Restaurant and Bar
As an ambitious high school student back in 1988, Nelson approached the owner of the Glenerin Inn in his hometown of Mississauga, Ontario, for a job as a server, only to be told that there were no vacancies. As luck would have it, though, there was a dishwashing slot up for grabs.
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Top seven benefits of working with a Convention and Visitors Bureau
When working with meetings industry organizations, it has surprised me how little corporate meeting and event planners usually take advantage of the services offered by tourism offices – a.k.a. Convention and Visitors Bureaus (CVBs) or Destination Marketing Organizations (DMOs). Even planners who organize multiple events and have relationships with large hotel companies through a national or global sales office tend overlook the benefits of working with a destination CVB.
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Five tips for ordering golf balls with logo for your next golf outing
It seems so simple. But ordering imprinted golf balls for a corporate golf outing can get tricky. Here are some tips for finding the right one for your group.
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Speakerfile launches first online marketplace of speakers for the $106 billion meetings and conferences industry
Speakerfile, a new technology platform for connecting a global community of corporate experts to the meetings and conferences industry, has successfully completed its initial phase and officially launched to event organizers yesterday. The company provides the first-ever online marketplace giving conference organizers a free, comprehensive resource to discover, evaluate and book fresh, talented public speakers, the company says. More than 3,000 speakers in over 70 countries have now registered profiles on Speakerfile. The site features both professional (paid) speakers as well as industry speakers from across 190 industry sectors.
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Why you should have a safety plan in place for your next meeting
When meeting planners think of forming a contingency or safety plan for their next meeting, they usually feel overwhelmed. Industry experts say meeting planners who ask at the right questions and do the proper research should be able to put together a plan with ease. Remember, it’s vital for every meeting or event to have a safety plan in place!
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Le Centre Sheraton Montreal unveils $40 million transformation
From the panoramic rooftop Club Lounge to the lower level meeting space, Le Centre Sheraton Montreal unveiled its encompassing $40 million renovation during a client and guest celebration that also paid tribute to the hotel’s 30th anniversary. All meeting space, guest rooms, restaurants and public spaces of this flagship property have been refurbished with immaculate attention to detail and guest comfort. As part of the multi-million make-over the hotel features popular Sheraton brand signature offerings including the all-white Sheraton Sweet Sleeper Bed, Sheraton Club experience, Link@Sheraton® experienced with Microsoft® and Sheraton Fitness programmed by Core Performance®.
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Survey says Canadian workers want less tech and more face-to-face communication
Findings from Randstad’s latest Global Workmonitor, surveying employees in 29 countries around the world, reveal that Canadian workers can’t stand technological interruptions during meetings and want more face time with their colleagues.
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Seven tips for doing more with less
Managing budgets – developing, tracking, and sticking to them – is a fundamental skill for planners and suppliers alike. They don’t seem that hard to develop; after all, most of us have a template or checklist that includes a line item for each of the disparate elements of a meeting. After that, it’s pretty much arithmetic: 100 breakfasts at $22 equals $2,200 plus plus plus. Where’s the challenge in that?
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How much goat cheese did you say you needed? Serving up the best local food for 2000 people
If you read the newspaper, listen to the news, eat in restaurants, or peruse the cookbooks in your bookstore, you may have noticed a bit of a local food revolution going on. Maybe it’s less of a revolution and more of a revival, because eating locally by purchasing food from farmers nearby, and respecting the rhythms of the seasons is how we used to eat. More than a trend, it’s a widespread realization that we have moved away from a natural, logical way of feeding ourselves that works. My prediction? The local food “movement” won’t be moving anytime soon.
