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Creating signage for events is an easy task that every planner can do with ease. When planning an event, it is important to have the correct information available and an easy-to-read format for attendees. However, the display and choice of materials is widely varied. Often the client budget is a big factor in how elaborate signage is at any given event.
RDL takes pride in working with our clients in all facets of planning the logistics of their meetings, conferences, or events. Client budgets are always very important and looking for cost savings measures for our clients are options that we like to share. Signage can be a huge expense and the message is the same; directions & information for attendees. Signs can be as large as billboards, they can be multiple colors, illuminated, 3-dimensional, magnetic, and in every size and shape imaginable. Banners and large foam-core signs are beautiful and depending on the number of signs needed to assist attendees in getting from place to place and knowing what is happening in each venue can be huge.
Here’s some information for many different and unique options for event signage.
Signage can also be very moderated and still be quite effective, depending on the venue, the client and the number of attendees. RDL planners often reduce the cost of big expensive signs by using slip in sign holders.
The slip in sign holders have borders in many colors that can compliment our client’s theme or colors. These sign holders have a plastic center for a 8/5x11 pre-printed sign. This style sign is easy, efficient and inexpensive for our clients. These slip in signs also have large red arrows to assist attendees with directions to venue meeting rooms and other events. Signage provides directional assistance to elevators, up and down stairs, around corners, and down long hallways.
Just a little bit of information that I thought would be interesting to share. Great to know of something that other planners may not be aware of & to know that this form of signage is cost inexpensive and efficient.
~ Cyndy Hutchinson • Executive Director, RDL enterprises
Showing posts with label meetings. Show all posts
Showing posts with label meetings. Show all posts
Monday, November 28, 2011
Wednesday, November 2, 2011
How Food Can Impact Your Meeting’s Success
When planning menus for their meetings, most meeting planners focus on what sounds good to serve and fits within their budget (I am usually one of them, too). Rarely do they put much thought into how what they choose to serve can impact the success of the meeting. However, what meals you choose to provide to your attendees has the potential to affect their ability to learn as much as the lighting levels, type of room seating, and the room temperature. The good news is – you don’t have to be a nutritionist (or even play one on TV) to make better choices in your menu selections. So how does a planner take all of the diverse factors into account (budget, dietary restrictions, service time, etc.) and still support the learning goals of an event?
The old adage, you are what you eat, is quite relevant here. Studies have backed up what people have long believed: what you eat affects your moods. And, in a meetings setting, your mood can affect how well you learn and process information and how you interact with your fellow participants.
We’re all familiar with the post-Thanksgiving Feast lethargy, yes? You eat a huge meal, then want to spend the rest of the day on the couch watching football (or otherwise being lazy)… We want to avoid a similar response after lunch at a conference because that “tryptophan high”, while feeling good, also impedes your ability to receive and process information. So what’s the solution? Reasonably sized meal portions can help make sure that your attendees are not dozing the afternoon away when you want them engaged and learning. Fortunately, most chefs already provide reasonably sized meals (for plated meals) so you don’t need to worry about this one too often. Do keep it in mind, though, as it can be a factor after buffet lunches.
Providing balanced meals are also important because the body requires a variety of nutrients to function properly. If you are missing key nutrients in what you eat, then your body is forced to draw from its own reserves to fill in those gaps. Why does that matter? Well, the brain cannot store food energy as the rest of the body can. This means that, if it needs a particular nutrient, the brain will need to “steal” it from another part of the body. Depending on the nutrient needed, we may feel hungry, depressed, tense, irritable, etc. as the brain sends out signals to the rest of the body with its needs. All of these moods affect your ability to function effectively and, with the “negative” moods, can make it impossible to participate fully in a meeting or conference. As with meal sizes, your catering chef will help you with this as they create meals for you. You might have noticed that plated entrees always include a protein (usually meat), a starch (rice, potatoes, or pasta), and vegetables. This “triangle of food” is a basic, roughly balanced meal. While you don’t have to worry about providing every nutrient the body needs in each meal, the more variety you include, the better the results can be.
Let’s talk dessert. We have addressed desserts before (here and here) but, in this case, we’re more concerned about what happens with your attendees when you serve dessert. First off, it usually means they are eating a larger meal than they otherwise might since most people do not eat dessert after lunch every day. We’ve increased the meal size, which increases the chance they will become lethargic afterwards. Secondly, the sugars in most desserts are, in many ways, junk. Yes, your body “needs” sugar; it makes you feel good and provides an energy boost. However, that boost from desserts is short-lived and the good feelings drop off just as quickly. When combined with a large meal, this can make your attendees very sleepy just when they need to be most alert. Candy and soft drinks, often served at breaks, can also cause spikes in energy as they provide short, quick boost to blood sugar, then fall below normal levels before stabilizing. This is not to say that you need to remove all sugary foods from your menus – just be aware of what affect they can have on your attendees. This is one factor that you have a lot of control over in menu planning.
So, from a meeting planner’s standpoint, three things to focus on when providing meals that can affect productivity after a meal are meal size, meal composition (balance), and sugar content. So why not look further into the chemistry of the mood-food relationship? Well, for one, there is too much info out there to easily sum up here (especially since I am not a nutritionist) and, for two, there is another factor in this that cannot be easily addressed here: the attendee. Every person responds to food differently. Yes, there are general responses and long-term health effects that are true across the board, but those are less true when applied to specific individuals. One person may be greatly affected by caffeine, for example, while another could drink a pot of coffee right before bed and have no ill effects. And, those with dietary restrictions or allergies, such as lactose intolerance or nut allergies, may respond very differently to the same meals as those without the same conditions. The examples could go on forever – but the point is that a general awareness of how meals can affect your meeting participants will go a long way in making sure that you don’t sabotage your own event by providing meals that undermine your goals.
~ Karl Baur, CMP • Project Director, RDL enterprises
The old adage, you are what you eat, is quite relevant here. Studies have backed up what people have long believed: what you eat affects your moods. And, in a meetings setting, your mood can affect how well you learn and process information and how you interact with your fellow participants.
We’re all familiar with the post-Thanksgiving Feast lethargy, yes? You eat a huge meal, then want to spend the rest of the day on the couch watching football (or otherwise being lazy)… We want to avoid a similar response after lunch at a conference because that “tryptophan high”, while feeling good, also impedes your ability to receive and process information. So what’s the solution? Reasonably sized meal portions can help make sure that your attendees are not dozing the afternoon away when you want them engaged and learning. Fortunately, most chefs already provide reasonably sized meals (for plated meals) so you don’t need to worry about this one too often. Do keep it in mind, though, as it can be a factor after buffet lunches.
Providing balanced meals are also important because the body requires a variety of nutrients to function properly. If you are missing key nutrients in what you eat, then your body is forced to draw from its own reserves to fill in those gaps. Why does that matter? Well, the brain cannot store food energy as the rest of the body can. This means that, if it needs a particular nutrient, the brain will need to “steal” it from another part of the body. Depending on the nutrient needed, we may feel hungry, depressed, tense, irritable, etc. as the brain sends out signals to the rest of the body with its needs. All of these moods affect your ability to function effectively and, with the “negative” moods, can make it impossible to participate fully in a meeting or conference. As with meal sizes, your catering chef will help you with this as they create meals for you. You might have noticed that plated entrees always include a protein (usually meat), a starch (rice, potatoes, or pasta), and vegetables. This “triangle of food” is a basic, roughly balanced meal. While you don’t have to worry about providing every nutrient the body needs in each meal, the more variety you include, the better the results can be.
Let’s talk dessert. We have addressed desserts before (here and here) but, in this case, we’re more concerned about what happens with your attendees when you serve dessert. First off, it usually means they are eating a larger meal than they otherwise might since most people do not eat dessert after lunch every day. We’ve increased the meal size, which increases the chance they will become lethargic afterwards. Secondly, the sugars in most desserts are, in many ways, junk. Yes, your body “needs” sugar; it makes you feel good and provides an energy boost. However, that boost from desserts is short-lived and the good feelings drop off just as quickly. When combined with a large meal, this can make your attendees very sleepy just when they need to be most alert. Candy and soft drinks, often served at breaks, can also cause spikes in energy as they provide short, quick boost to blood sugar, then fall below normal levels before stabilizing. This is not to say that you need to remove all sugary foods from your menus – just be aware of what affect they can have on your attendees. This is one factor that you have a lot of control over in menu planning.
So, from a meeting planner’s standpoint, three things to focus on when providing meals that can affect productivity after a meal are meal size, meal composition (balance), and sugar content. So why not look further into the chemistry of the mood-food relationship? Well, for one, there is too much info out there to easily sum up here (especially since I am not a nutritionist) and, for two, there is another factor in this that cannot be easily addressed here: the attendee. Every person responds to food differently. Yes, there are general responses and long-term health effects that are true across the board, but those are less true when applied to specific individuals. One person may be greatly affected by caffeine, for example, while another could drink a pot of coffee right before bed and have no ill effects. And, those with dietary restrictions or allergies, such as lactose intolerance or nut allergies, may respond very differently to the same meals as those without the same conditions. The examples could go on forever – but the point is that a general awareness of how meals can affect your meeting participants will go a long way in making sure that you don’t sabotage your own event by providing meals that undermine your goals.
~ Karl Baur, CMP • Project Director, RDL enterprises
Wednesday, October 5, 2011
Adult Learning Styles in the Context of Meetings and Conferences
While this is not something that many meeting planners need to worry too much about, it is nonetheless an important piece of what we do. After all, one of the reasons people attend meetings is to learn something. In this post, I’d like to take a quick look at adult learning and what that means for training sessions.
There are, essentially, three styles of learning (for adults or children): Visual, Auditory, and Kinesthetic. Visual and Auditory learning styles are somewhat self-explanatory. These are learners who prefer to assimilate new information either with their eyes or their ears – they want to see or hear the material – and will process information best when it is presented in those formats. Kinesthetic learning is movement based. People who learn this way do best when they can physically interact with the information somehow, such as through discussion or exercises. Sometimes, a fourth style is included: Environmental. Environmental learners do best when they are in comfortable surroundings. How you present material to them is less important that the environment around them when receiving that information.
When I am asked to do a training, I try to make sure that I have, in addition to my lecture (for the auditory learners), handouts or a PowerPoint presentation of some kind (for the visual learners) and, when possible, samples of what is being discussed (for the kinesthetic learners). The environmental learners are harder to accommodate since they may not even be aware themselves of what factors they need to best learn. So I try to make sure that the space in which the training is happening is as comfortable as I can make it – which is tough to do when you may only have folding chairs and limited control of the room’s temperature…
Another piece in all of this that is often overlooked has to do with the differences between adults and children in how they approach learning. Adults typically have substantial experience that they bring with them. That experience shapes how they approach the material. Although they often come to a meeting or training with beliefs and attitudes already set, they can be a great resource for a trainer to tap into. This diversity of experience also allows adult learners to help each other – and not simply rely on the trainer to make it all make sense to them.
Adults also tend to be more outcome-oriented than children. Adults want the training to relate to and address their needs – whether those needs are personal or professional. They also want to see results quicker than children, who are often happy enough to accept the teacher’s word that the information will be useful later.
All of this means, as a trainer, you need to be more flexible in your teaching methods than you might think. Adults come to learning situations with so much more than children – more experience, more beliefs, more tools to learn with, more expectations – and a good trainer will be able to incorporate many of these things into their classes, making the experience more productive for all of the students. They need to be able to find different ways to present the same material since one size most certainly doesn’t fit all when it comes to adult learners. Having said that, keep in mind that everyone is capable of learning using each style. What we’re talking about here are preferences, so if the material is not suited to one style, you don’t have to force it. Prepare for as many styles as you can and be ready to use the knowledge base that your students already have. Your trainings will be more successful the more you can tailor them to the needs of the participants.
At any given conference, you will find each learning style represented. See if you can distinguish what people’s preferred learning styles are by how they approach the sessions, what they say and do, and what they take away. If you can figure out what styles your attendees have, you can help your speakers, presenters, and trainers do a better job of reaching them with the information they have come to the meeting to get.
~ Karl Baur, CMP • Project Director, RDL enterprises
There are, essentially, three styles of learning (for adults or children): Visual, Auditory, and Kinesthetic. Visual and Auditory learning styles are somewhat self-explanatory. These are learners who prefer to assimilate new information either with their eyes or their ears – they want to see or hear the material – and will process information best when it is presented in those formats. Kinesthetic learning is movement based. People who learn this way do best when they can physically interact with the information somehow, such as through discussion or exercises. Sometimes, a fourth style is included: Environmental. Environmental learners do best when they are in comfortable surroundings. How you present material to them is less important that the environment around them when receiving that information.
When I am asked to do a training, I try to make sure that I have, in addition to my lecture (for the auditory learners), handouts or a PowerPoint presentation of some kind (for the visual learners) and, when possible, samples of what is being discussed (for the kinesthetic learners). The environmental learners are harder to accommodate since they may not even be aware themselves of what factors they need to best learn. So I try to make sure that the space in which the training is happening is as comfortable as I can make it – which is tough to do when you may only have folding chairs and limited control of the room’s temperature…
Another piece in all of this that is often overlooked has to do with the differences between adults and children in how they approach learning. Adults typically have substantial experience that they bring with them. That experience shapes how they approach the material. Although they often come to a meeting or training with beliefs and attitudes already set, they can be a great resource for a trainer to tap into. This diversity of experience also allows adult learners to help each other – and not simply rely on the trainer to make it all make sense to them.
Adults also tend to be more outcome-oriented than children. Adults want the training to relate to and address their needs – whether those needs are personal or professional. They also want to see results quicker than children, who are often happy enough to accept the teacher’s word that the information will be useful later.
All of this means, as a trainer, you need to be more flexible in your teaching methods than you might think. Adults come to learning situations with so much more than children – more experience, more beliefs, more tools to learn with, more expectations – and a good trainer will be able to incorporate many of these things into their classes, making the experience more productive for all of the students. They need to be able to find different ways to present the same material since one size most certainly doesn’t fit all when it comes to adult learners. Having said that, keep in mind that everyone is capable of learning using each style. What we’re talking about here are preferences, so if the material is not suited to one style, you don’t have to force it. Prepare for as many styles as you can and be ready to use the knowledge base that your students already have. Your trainings will be more successful the more you can tailor them to the needs of the participants.
At any given conference, you will find each learning style represented. See if you can distinguish what people’s preferred learning styles are by how they approach the sessions, what they say and do, and what they take away. If you can figure out what styles your attendees have, you can help your speakers, presenters, and trainers do a better job of reaching them with the information they have come to the meeting to get.
~ Karl Baur, CMP • Project Director, RDL enterprises
Wednesday, September 28, 2011
Why is hotel food so expensive?
Lately, there has been a lot of chatter in the blogosphere about government excess and the $16 muffins and $8 cups of coffee that the Department of Justice had at a couple of their events (Here is the article that touched it off). Mind you, the article leaves out a lot of details behind the numbers and, instead, focuses on the particular items that are sure to fire people up. After all, they need an attention-grabbing piece to sell the news and including the details explaining how those figures came to be would have turned off most readers. The Meeting Professionals International (MPI) blog posted a response to it here, so I won’t go into that particular issue.
However, I have heard complaints for many years – from conference attendees and funders, mostly – about how expensive hotel food is. It certainly seems that way. $8/person for a coffee break, $22/person for a lunch, $34/person for dinner – you can certainly eat quite well as an individual at those prices, especially when you find out that these prices are “plus-plus”. Let’s examine each of these examples one by one. I’ll start with dinner, since that is the one most often referenced in conversations on this topic.
Dinner, at a hotel, typically includes a soup and/or salad, bread, the entrée (with sides), dessert, and coffee service. All of that is included in the $34/person. Now it isn’t fair to compare this to a fast food joint, like McDonald’s or Carl’s Jr. The two types of meal service aren’t even close. Meals served at conferences are more like eating at a restaurant – and a moderately nice one at that. If I were to get the same menu items at a middle-of-the-road restaurant in the same city as my conference, the prices (before tax and tip) might break down like this:
• Soup (or Salad): $5
• Bread: usually included for free
• Chicken Entrée: $16
• Dessert: $7
• Coffee or Tea: $3
Add that all up and you have…$31. Suddenly, the hotel’s pricing does not seem so out of line as it did before, does it? Yes, it is still a bit higher, but it is not shockingly so, which is what most people react to.
Lunch is very similar to dinner. For a restaurant lunch comparable to what a hotel might serve, you’re looking at prices something along these lines:
• Soup (or Salad): $4
• Bread: usually included for free
• Sandwich Entrée: $10
• Dessert: $5
• Coffee or Tea: $2
The total for a similar lunch at a restaurant is…$21? Yep, we’ve saved an entire dollar compared to the hotel’s pricing. Not much of a difference there…
Finally, let’s look at the $8 coffee. Yes, I know I said I wasn’t going to into it here but this is the one that seems to generate the most ire from certain folks and it is one area where your local coffee shop is way below the prices charged by hotels. Let’s look at in more detail…at $8/person for coffee service, what do you get? You get coffee service for a fixed amount of time (usually 1/2 hour), during which your attendees can pretty much drink as much coffee or tea as they want. How many of them do you think have just one cup?
When I order “in bulk” for coffee (to save money), I know that one gallon will give me 16-20 cups, depending on the size of the cups used by the hotel (see this post for more details). Will I order one gallon, then, for a group of 20 people? Probably not. I will want to have some extra available in case they drink more than I anticipated, even if this results in leftover coffee that no one drinks.
When ordering a break package, such as coffee service billed “per person” instead of by the gallon, the same principle is at work. The hotel does not want to run out of coffee (it makes them look bad), so they need to prepare more than they think people will drink. Plus, coffee service includes tea and decaf. The hotel needs to make sure that there is enough for people with those preferences as well. Your corner coffee shop (even Starbucks) can make coffee one gallon at a time and still promptly serve their customers. A hotel, trying to serve coffee to several hundred people all at the same time, must make much larger batches.
The upshot of all of this is that there is the potential for considerable leftovers (aka “waste”) with coffee service. Since the hotel must, at least, cover costs for providing it, they must take that into account – which results in higher prices. Even your corner coffee shop does this; their level of “lost product” is simply much smaller. In fact, every business that serves food must take wastage into account with their pricing or they will quickly be out of business. That’s basic economics.
So, does this mean that hotel food in not expensive? No, it’s still pricy – and I still think it’s expensive when I compare it to preparing a meal at home. However, when I compare it to eating out, I find that the prices are not too far off from what I would pay in a restaurant. Restaurants and hotel both need to cover not just the cost of the food, but also the costs of rent, equipment, staff wages, maintenance, and a myriad of other expenses that go into providing a service to the public – which means that it will always be more expensive than what it costs me to make the same dishes at home (assuming I even know how to make and have the time to make said dishes…).
So, the next time you hear a complaint about how expensive hotel food is, look at similar options before joining the chorus. You might find that the claims are right on track – or a bit overblown…
~ Karl Baur, CMP • Project Director, RDL enterprises
However, I have heard complaints for many years – from conference attendees and funders, mostly – about how expensive hotel food is. It certainly seems that way. $8/person for a coffee break, $22/person for a lunch, $34/person for dinner – you can certainly eat quite well as an individual at those prices, especially when you find out that these prices are “plus-plus”. Let’s examine each of these examples one by one. I’ll start with dinner, since that is the one most often referenced in conversations on this topic.
Dinner, at a hotel, typically includes a soup and/or salad, bread, the entrée (with sides), dessert, and coffee service. All of that is included in the $34/person. Now it isn’t fair to compare this to a fast food joint, like McDonald’s or Carl’s Jr. The two types of meal service aren’t even close. Meals served at conferences are more like eating at a restaurant – and a moderately nice one at that. If I were to get the same menu items at a middle-of-the-road restaurant in the same city as my conference, the prices (before tax and tip) might break down like this:
• Soup (or Salad): $5
• Bread: usually included for free
• Chicken Entrée: $16
• Dessert: $7
• Coffee or Tea: $3
Add that all up and you have…$31. Suddenly, the hotel’s pricing does not seem so out of line as it did before, does it? Yes, it is still a bit higher, but it is not shockingly so, which is what most people react to.
Lunch is very similar to dinner. For a restaurant lunch comparable to what a hotel might serve, you’re looking at prices something along these lines:
• Soup (or Salad): $4
• Bread: usually included for free
• Sandwich Entrée: $10
• Dessert: $5
• Coffee or Tea: $2
The total for a similar lunch at a restaurant is…$21? Yep, we’ve saved an entire dollar compared to the hotel’s pricing. Not much of a difference there…
Finally, let’s look at the $8 coffee. Yes, I know I said I wasn’t going to into it here but this is the one that seems to generate the most ire from certain folks and it is one area where your local coffee shop is way below the prices charged by hotels. Let’s look at in more detail…at $8/person for coffee service, what do you get? You get coffee service for a fixed amount of time (usually 1/2 hour), during which your attendees can pretty much drink as much coffee or tea as they want. How many of them do you think have just one cup?
When I order “in bulk” for coffee (to save money), I know that one gallon will give me 16-20 cups, depending on the size of the cups used by the hotel (see this post for more details). Will I order one gallon, then, for a group of 20 people? Probably not. I will want to have some extra available in case they drink more than I anticipated, even if this results in leftover coffee that no one drinks.
When ordering a break package, such as coffee service billed “per person” instead of by the gallon, the same principle is at work. The hotel does not want to run out of coffee (it makes them look bad), so they need to prepare more than they think people will drink. Plus, coffee service includes tea and decaf. The hotel needs to make sure that there is enough for people with those preferences as well. Your corner coffee shop (even Starbucks) can make coffee one gallon at a time and still promptly serve their customers. A hotel, trying to serve coffee to several hundred people all at the same time, must make much larger batches.
The upshot of all of this is that there is the potential for considerable leftovers (aka “waste”) with coffee service. Since the hotel must, at least, cover costs for providing it, they must take that into account – which results in higher prices. Even your corner coffee shop does this; their level of “lost product” is simply much smaller. In fact, every business that serves food must take wastage into account with their pricing or they will quickly be out of business. That’s basic economics.
So, does this mean that hotel food in not expensive? No, it’s still pricy – and I still think it’s expensive when I compare it to preparing a meal at home. However, when I compare it to eating out, I find that the prices are not too far off from what I would pay in a restaurant. Restaurants and hotel both need to cover not just the cost of the food, but also the costs of rent, equipment, staff wages, maintenance, and a myriad of other expenses that go into providing a service to the public – which means that it will always be more expensive than what it costs me to make the same dishes at home (assuming I even know how to make and have the time to make said dishes…).
So, the next time you hear a complaint about how expensive hotel food is, look at similar options before joining the chorus. You might find that the claims are right on track – or a bit overblown…
~ Karl Baur, CMP • Project Director, RDL enterprises
Wednesday, September 21, 2011
How much would a Meeting Planner charge to produce my event?
That’s a tricky one to answer and there is no way I could give a realistic estimate without knowing details. So – let’s look at how the Meeting Planner would come up with an answer for you. It mostly comes down to two main factors…
To begin with, it depends on how the planer expects to get paid. Do they work on commission or do they use a “fee for service” structure? If they are “fee for service”, do they charge by the hour or by the job? Or, do they mix the difference fee options? [For more on how meeting planners get paid, check out this post.] Each approach yields different answers in terms of how much you would need to pay the planner, though the amount earned by the planner often ends up being roughly the same.
The second piece of this puzzle is the event itself and what you items you want the planner to handle. This is, in many ways, the greater of the two factors as well as being the more complex of the two. A couple of things you may recall from earlier posts: event RFPs outline the basic structure of the event and staffing (who staffs the event and how many people you will need) helps determine the planner’s physical presence at your event. But these areas only scratch the surface of what a planner will want (need!) to know about your event before they can give you an accurate estimate of cost… What more will they want to know? Well, once you get past the basic information about when, where, and how many people, a meeting planner will want details about each task that you want them to do. Each task requires a different amount of work and that amount is potentially different for each event – even for the same task.
For example, if you want the planer to handle registration, then information about how many people you expect to attend, what fees they will pay (if any) and who collects those fees, who produces name badges, etc. will all be useful for the planner to know in building a quote for you. Similarly, asking the meeting planner to handle all of your food arrangements will involve needing to know how many food functions you will have, how many people you anticipate attending each one, and meal restrictions or guidelines. And, an event for twenty people will require different things than an event for several thousand (though there are many similarities). Basically, the more information you can provide for each task you wish the meeting planner to do for you, the more accurate a quote they can provide.
When RDL works on a response to an RFP, we examine each task area that the potential client is asking us to do, while looking at how that task fits into the “big picture” of the event. We then start building the estimated “fee for service”, using a grid that outlines each task area with the common jobs within each area (and, no, I can’t share the grid…sorry). The grid allows us to estimate the hours required for each job and for each level of staff expertise, then calculate a total for the event. One of the nice things about this approach is its ability to take in account overlapping task areas when pricing an event. For example, the budget management task area includes many jobs and responsibilities that also appear in areas like site selection, food ordering and management, attendee reimbursements, and audio-visual services, just to name a few. If we are handling multiple areas for a client, we can often reduce the charge for those services below what they would be if you simply ordered services off of a “menu”. The whole costs less than the sum of the parts…
If all of this seems a bit overwhelming, don’t worry about it too much. Remember, meeting planners – especially the independents – are used to doing this on a regular basis. They can get you a cost estimate fairly quickly. However, be ready to answer their questions in as much detail as you can so they can give you a more accurate response.
~ Karl Baur, CMP • Project Director, RDL enterprises
To begin with, it depends on how the planer expects to get paid. Do they work on commission or do they use a “fee for service” structure? If they are “fee for service”, do they charge by the hour or by the job? Or, do they mix the difference fee options? [For more on how meeting planners get paid, check out this post.] Each approach yields different answers in terms of how much you would need to pay the planner, though the amount earned by the planner often ends up being roughly the same.
The second piece of this puzzle is the event itself and what you items you want the planner to handle. This is, in many ways, the greater of the two factors as well as being the more complex of the two. A couple of things you may recall from earlier posts: event RFPs outline the basic structure of the event and staffing (who staffs the event and how many people you will need) helps determine the planner’s physical presence at your event. But these areas only scratch the surface of what a planner will want (need!) to know about your event before they can give you an accurate estimate of cost… What more will they want to know? Well, once you get past the basic information about when, where, and how many people, a meeting planner will want details about each task that you want them to do. Each task requires a different amount of work and that amount is potentially different for each event – even for the same task.
For example, if you want the planer to handle registration, then information about how many people you expect to attend, what fees they will pay (if any) and who collects those fees, who produces name badges, etc. will all be useful for the planner to know in building a quote for you. Similarly, asking the meeting planner to handle all of your food arrangements will involve needing to know how many food functions you will have, how many people you anticipate attending each one, and meal restrictions or guidelines. And, an event for twenty people will require different things than an event for several thousand (though there are many similarities). Basically, the more information you can provide for each task you wish the meeting planner to do for you, the more accurate a quote they can provide.
When RDL works on a response to an RFP, we examine each task area that the potential client is asking us to do, while looking at how that task fits into the “big picture” of the event. We then start building the estimated “fee for service”, using a grid that outlines each task area with the common jobs within each area (and, no, I can’t share the grid…sorry). The grid allows us to estimate the hours required for each job and for each level of staff expertise, then calculate a total for the event. One of the nice things about this approach is its ability to take in account overlapping task areas when pricing an event. For example, the budget management task area includes many jobs and responsibilities that also appear in areas like site selection, food ordering and management, attendee reimbursements, and audio-visual services, just to name a few. If we are handling multiple areas for a client, we can often reduce the charge for those services below what they would be if you simply ordered services off of a “menu”. The whole costs less than the sum of the parts…
If all of this seems a bit overwhelming, don’t worry about it too much. Remember, meeting planners – especially the independents – are used to doing this on a regular basis. They can get you a cost estimate fairly quickly. However, be ready to answer their questions in as much detail as you can so they can give you a more accurate response.
~ Karl Baur, CMP • Project Director, RDL enterprises
Wednesday, September 7, 2011
When should I get a second screen for my presentation?
When I work with clients to determine the audio-visual (AV) requirements for their events, they often consider one screen to display a presentation sufficient. In many cases, they are right. However, there are times when a single screen just isn’t enough. So how do I know when to use a second screen (or more)? There are essentially three factors I consider when deciding to use more than one screen.
1. Audience Size
2. Angle of Viewing
3. Size and Shape of the Meeting Room
Audience Size: Simply put, a large audience is more likely to need multiple screens than a small one. Note: I do not give a specific number. There is no fixed number at which you must have a second screen. A large audience does not, by itself, necessarily demand more than one screen but having higher numbers does raise a red flag for me, warning me that I may need to add screens. You need to take the other factors into consideration.
Angle of Viewing: Given the way light reflects off of screens, it is very difficult to see projected material if you are at too low of an angle relative to the screen. Straight in front of the screen, 90 degrees (or perpendicular) to it, is usually the best spot. Ease of viewing is gradually impacted as you shift away from that prime spot until you hit about a 45-degree angle. Once you pass that and sit at a sharper angle, it becomes very difficult to read whatever is on the screen. Don’t believe me? Try it with your computer monitor and see how far you can get away from 90 degrees before you can’t read your screen. The same principle is at work.
Size and Shape of Meeting Room: This actually impacts more than you might think and, while most meeting rooms are fairly rectangular in shape, there is great variation out there. A single property can have long and narrow rooms as well as square ones and the shape of the one you are using can have a huge impact on your seating and screen needs. Here are just a few of the ways a room’s size and shape can affect seating and the need for more than one screen.
All of these factors are really about sightlines and making the viewing experience better for the attendees. When I do a site visit, I always take the time to walk the room, testing sound (to determine if I will need microphones or not) and checking sightlines. I am also looking for things that will affect how I can use the room – where “front” can be, where aisles can/must be placed, etc. Permanent fixtures such as doors, windows, fire escapes, and other areas that you cannot block with staging, seating, or screens can also affect set up and you need to take those into account when determining the need for a second screen.
If you do decide to get a second screen for your event, don’t forget to also request a signal splitter. This device routes the signal from a laptop (for example) to multiple destinations – in this case, multiple screens.
I often say that, even after everything else is forgotten, attendees usually remember two things about every event: the food and the AV (especially if bad). If they cannot see the presentation clearly, they will likely remember that fact longer than the content of the session. So take the time to consider multiple screens for your event and provide your attendees with a good AV experience to remember…
~ Karl Baur, CMP • Project Director, RDL enterprises
1. Audience Size
2. Angle of Viewing
3. Size and Shape of the Meeting Room
Audience Size: Simply put, a large audience is more likely to need multiple screens than a small one. Note: I do not give a specific number. There is no fixed number at which you must have a second screen. A large audience does not, by itself, necessarily demand more than one screen but having higher numbers does raise a red flag for me, warning me that I may need to add screens. You need to take the other factors into consideration.
Angle of Viewing: Given the way light reflects off of screens, it is very difficult to see projected material if you are at too low of an angle relative to the screen. Straight in front of the screen, 90 degrees (or perpendicular) to it, is usually the best spot. Ease of viewing is gradually impacted as you shift away from that prime spot until you hit about a 45-degree angle. Once you pass that and sit at a sharper angle, it becomes very difficult to read whatever is on the screen. Don’t believe me? Try it with your computer monitor and see how far you can get away from 90 degrees before you can’t read your screen. The same principle is at work.
Size and Shape of Meeting Room: This actually impacts more than you might think and, while most meeting rooms are fairly rectangular in shape, there is great variation out there. A single property can have long and narrow rooms as well as square ones and the shape of the one you are using can have a huge impact on your seating and screen needs. Here are just a few of the ways a room’s size and shape can affect seating and the need for more than one screen.
- A room that is wide but not very deep might require a second screen in order to accommodate proper viewing angles.
- A room that is long and narrow may need a second screen due to distance from the screen (as per the 2x8 Rule).
- Ceiling height affects the maximum size screen that can be used, which determines the maximum effective viewing distance.
- If there are pillars or other obstructions, you may need to provide additional screens to ensure that everyone has a good view of the presenter’s material.
All of these factors are really about sightlines and making the viewing experience better for the attendees. When I do a site visit, I always take the time to walk the room, testing sound (to determine if I will need microphones or not) and checking sightlines. I am also looking for things that will affect how I can use the room – where “front” can be, where aisles can/must be placed, etc. Permanent fixtures such as doors, windows, fire escapes, and other areas that you cannot block with staging, seating, or screens can also affect set up and you need to take those into account when determining the need for a second screen.
If you do decide to get a second screen for your event, don’t forget to also request a signal splitter. This device routes the signal from a laptop (for example) to multiple destinations – in this case, multiple screens.
I often say that, even after everything else is forgotten, attendees usually remember two things about every event: the food and the AV (especially if bad). If they cannot see the presentation clearly, they will likely remember that fact longer than the content of the session. So take the time to consider multiple screens for your event and provide your attendees with a good AV experience to remember…
~ Karl Baur, CMP • Project Director, RDL enterprises
Wednesday, August 10, 2011
Choosing the Right Venue
When working with various clients to plan a meeting, conference, or event of any kind, one of the big pieces is the site selection. Site selection is a process with a purpose. The site has to have the correct parameters for the event that will be held there.
The size of the plenary session needs to be adequate to comfortably fit all the attendees in a comfortable setting and one that makes sense for the topic and attendee participation, if any is expected. The meeting planner also needs to take into consideration if any large screens are going to be used, what media will be used, will the attendees be able to see easily, and what room set-up is preferred.
Meeting “flow” is another area that is important for each event. The number of meeting rooms and the size and arrangement of the meeting space to be utilized can have a large impact here. How large is the General Session room? How many breakouts are needed? Where are they located? Are they on the same level as the rest of the event? Can attendees access them easily? Can the rooms easily accommodate the audio-visual equipment needed?
And, how far away is the food? Yes, that is always an important question for everyone! RDL staff never likes to use the same rooms for meals that meetings are being held in when they can avoid it but we do want it close by. (Having meals in a separate space gives people a chance to get up, stretch, and move a bit. Plus, the change of scenery can be good for a mental break as well.) And attendees don’t like to be too far away from the food either. Considering all the flow and potential uses of space before selecting a site is incredibly important.
Another important thing to consider when selecting a venue for a client is the location of the event. Is it convenient? Is it located close to public transportation? For those flying to the event, where is the airport in relation to the venue? How about the subway/train? And, for those driving in, what parking options exist? Take into consideration ADA access & limitations, such as the location of elevators in relationship to sleeping rooms & meeting space. Where are the restaurants and the recreational facilities and how easy is it to access them?
One of the final, but vitally important, considerations for many clients is the price. What will it cost to hold the event there? How much are the sleeping rooms? What is the cost of the food & beverage? Is there a cost for the meetings space? Is the venue willing to work with us to meet budget limits? Can the client afford it?
All of these items are important and will help guide the client towards selecting the most appropriate venue for their event. Keep these suggestions in mind and enjoy your next event!
~ Cyndy Hutchinson • Executive Director, RDL enterprises
The size of the plenary session needs to be adequate to comfortably fit all the attendees in a comfortable setting and one that makes sense for the topic and attendee participation, if any is expected. The meeting planner also needs to take into consideration if any large screens are going to be used, what media will be used, will the attendees be able to see easily, and what room set-up is preferred.
Meeting “flow” is another area that is important for each event. The number of meeting rooms and the size and arrangement of the meeting space to be utilized can have a large impact here. How large is the General Session room? How many breakouts are needed? Where are they located? Are they on the same level as the rest of the event? Can attendees access them easily? Can the rooms easily accommodate the audio-visual equipment needed?
And, how far away is the food? Yes, that is always an important question for everyone! RDL staff never likes to use the same rooms for meals that meetings are being held in when they can avoid it but we do want it close by. (Having meals in a separate space gives people a chance to get up, stretch, and move a bit. Plus, the change of scenery can be good for a mental break as well.) And attendees don’t like to be too far away from the food either. Considering all the flow and potential uses of space before selecting a site is incredibly important.
Another important thing to consider when selecting a venue for a client is the location of the event. Is it convenient? Is it located close to public transportation? For those flying to the event, where is the airport in relation to the venue? How about the subway/train? And, for those driving in, what parking options exist? Take into consideration ADA access & limitations, such as the location of elevators in relationship to sleeping rooms & meeting space. Where are the restaurants and the recreational facilities and how easy is it to access them?
One of the final, but vitally important, considerations for many clients is the price. What will it cost to hold the event there? How much are the sleeping rooms? What is the cost of the food & beverage? Is there a cost for the meetings space? Is the venue willing to work with us to meet budget limits? Can the client afford it?
All of these items are important and will help guide the client towards selecting the most appropriate venue for their event. Keep these suggestions in mind and enjoy your next event!
~ Cyndy Hutchinson • Executive Director, RDL enterprises
Wednesday, July 20, 2011
What is a Post-Con?
This may seem pretty self-explanatory. After all, if a “Pre-Con” is an event that takes place before a conference or convention, then it stands to reason that a “Post-Con” is an event that takes place after a conference or convention. But, if that’s all it is, then why am I even bringing this up at all? Because that is not all that it could be; there is another use of the term that, just like a Pre-Con, has a particular significance to meeting planners – one that is just as important to what we do.
A Post-Con, in this context, is a meeting between the venue and the meeting planner that takes place right after the event is concluded in which a couple of general areas are typically covered.
Group Performance/Summary of Charges: When I do a post-con, the hotel will typically present me with an up-to-date count of the number of hotel rooms used on each night my group was in-house. Sometimes, I will also get a delegate report listing the names of everyone who stayed that the hotel. In addition, if I have not received them already, I will also get copies of all of my banquet checks to review and sign. Any miscellaneous charges that have been placed on the master account are also reviewed for accuracy. The purpose of reviewing all of these documents and reports is to ensure accuracy in billing. It can be very difficult to correct an error after you have left the property, so anything you can do to minimize the possibility of errors will make your life much easier later on.
Venue Performance: Think of this as an evaluation of the property. How well did they perform for your group? Did meal functions take place as ordered (correct food and times)? If the hotel provided audio-visual equipment for you, was that service provided promptly and accurately? The list of potential areas that you can review here is nearly endless but you can narrow it down to those items that are the most important to you or your group. If you already have feedback from your attendees (good or bad), this is a great time to share that – while it is still fresh.
Although I mentioned that this takes place right after the conclusion of an event, the reality is that many planners are more than ready to hit the door and be on their way home at the conclusion of the event – so it may not happen until after the planner gets back to their office. Even if you cannot (or will not) take the time to do a post-con before leaving the venue, make sure that you do it as soon as you can. The longer you wait, the harder it will be for you to recall details (unless you took extensive notes) and the harder it may be to contest questionable charges on your bill.
Doing a post-con is also a key component of planning for the group’s next event. It is a great opportunity to build history for the group as well as to honestly evaluate how well the group and the venue fit together. This open exchange can bring to light group preferences or behaviors that you may not have previously known about, or point out areas of service that the hotel can improve upon – or it could just confirm that everyone did a great job in supporting your event!
~ Karl Baur, CMP • Project Director, RDL enterprises
A Post-Con, in this context, is a meeting between the venue and the meeting planner that takes place right after the event is concluded in which a couple of general areas are typically covered.
Group Performance/Summary of Charges: When I do a post-con, the hotel will typically present me with an up-to-date count of the number of hotel rooms used on each night my group was in-house. Sometimes, I will also get a delegate report listing the names of everyone who stayed that the hotel. In addition, if I have not received them already, I will also get copies of all of my banquet checks to review and sign. Any miscellaneous charges that have been placed on the master account are also reviewed for accuracy. The purpose of reviewing all of these documents and reports is to ensure accuracy in billing. It can be very difficult to correct an error after you have left the property, so anything you can do to minimize the possibility of errors will make your life much easier later on.
Venue Performance: Think of this as an evaluation of the property. How well did they perform for your group? Did meal functions take place as ordered (correct food and times)? If the hotel provided audio-visual equipment for you, was that service provided promptly and accurately? The list of potential areas that you can review here is nearly endless but you can narrow it down to those items that are the most important to you or your group. If you already have feedback from your attendees (good or bad), this is a great time to share that – while it is still fresh.
Although I mentioned that this takes place right after the conclusion of an event, the reality is that many planners are more than ready to hit the door and be on their way home at the conclusion of the event – so it may not happen until after the planner gets back to their office. Even if you cannot (or will not) take the time to do a post-con before leaving the venue, make sure that you do it as soon as you can. The longer you wait, the harder it will be for you to recall details (unless you took extensive notes) and the harder it may be to contest questionable charges on your bill.
Doing a post-con is also a key component of planning for the group’s next event. It is a great opportunity to build history for the group as well as to honestly evaluate how well the group and the venue fit together. This open exchange can bring to light group preferences or behaviors that you may not have previously known about, or point out areas of service that the hotel can improve upon – or it could just confirm that everyone did a great job in supporting your event!
~ Karl Baur, CMP • Project Director, RDL enterprises
Wednesday, May 11, 2011
How can I get free meeting space for my event?
I love this question! It is a very common one, especially from first-time clients that I’ve worked with. I think that is partially because it is an obvious cost that impacts an event’s bottom line and it is one that many properties are often willing to waive. However, since hotels (and other meeting venues) are in business to make money, the real question to my mind is – under what circumstances would they give me free meeting space? If I can answer that question, then I just might get free space for my client’s event…
To figure this out, I start with something called the Rooms-to-Space Ratio (sometimes called Space-to-Rooms Ratio). Simply put, this is a comparison of the percentage of guest rooms in the hotel that a group will use, compared to the percentage of meeting space that the group needs. For example, if you are using 50 rooms in a hotel that has 500 total guest rooms, then you are using 10% of the guest rooms. Similarly, if you are using a ballroom that is 5,000 square feet in size and the hotel has 20,000 square feet of meeting space, then you are using 25% of the available space.
A good rule of thumb is that if your guest room percentage is equal to or higher than your meeting space percentage, the hotel will be willing to give you the space for free (or sharply discounted). The greater the difference is in favor of guest rooms, the more willing the hotel will be to give you the space for free. Now, there are some key modifiers to the ratio (such as the contracted rate for the guest rooms, when you want to use the space, and which specific rooms you want to use) but examining the basic percentages is a good place to start.
What happens if the group has a poor Rooms-to-Space Ratio (lots of space and few guest rooms)? Now you have to pull out the big guns – and your group history. Show the hotel that the value of your business is high enough and they’ll negotiate with you on the space rental fees. Your group history can give you the documentation you need to make your argument stick. Remember what I said about them being in business to make money? I know of groups who use a lot of meeting space and fill relatively few guest rooms – but they get good discounts on room rental because their planner could show (from their group history) that attendees who did stay in the hotel would spend a lot of money in, for example, the bar and the restaurant. Hotels are willing to take a loss in one area (space rental) to gain a larger profit in another (outlets). Incidentally, this is also why many properties do not charge a room rental if you are doing a lunch or a dinner in the room. The money they make by catering the event more than offsets the money they “lose” by not charging a rental fee.
OK, so what if the group has a poor Rooms-to-Space Ratio and a small economic impact for the hotel (or no group history)? Here is where you might have to get creative – and flexible with your dates. Can you meet during slow periods at the hotel? This could be a certain day (or days) of the week or certain times of the year. When demand for space is low or nonexistent, a hotel is much more willing to let you have the space for free simply to get some business into the property, even if it is not as profitable as they might like. After all, if the hotel has no events, then those profit centers produce no income at all. Another option to consider is to look for gaps you can fill in the hotel’s schedule. Perhaps they have a group that is using a lot of guest rooms but little meeting space. If that is the case, your large meeting space needs and small guest room requirements might fit perfectly – and they’d be willing to comp the space as an incentive for you to book with them.
I have frequently heard in industry trainings that “everything is negotiable”. That is true – to a point. There are limits but you can always ask... However, if I know what the other side is able and likely to do, then that does give me a slight edge in negotiating. At the very least, it allows me to understand the constraints that my opposite numbers in sales have to work within, as well as allowing me to demonstrate knowledge that reveals me to be a good partner for them to work with (at least, I hope that’s how they see it). I have also found that knowing what is possible and being realistic about the things I ask for when negotiating with hotels has led to more successful contracts (i.e. getting more of what I want) than starting out asking for the sun and the moon.
~ Karl Baur, CMP • Project Director, RDL enterprises
To figure this out, I start with something called the Rooms-to-Space Ratio (sometimes called Space-to-Rooms Ratio). Simply put, this is a comparison of the percentage of guest rooms in the hotel that a group will use, compared to the percentage of meeting space that the group needs. For example, if you are using 50 rooms in a hotel that has 500 total guest rooms, then you are using 10% of the guest rooms. Similarly, if you are using a ballroom that is 5,000 square feet in size and the hotel has 20,000 square feet of meeting space, then you are using 25% of the available space.
A good rule of thumb is that if your guest room percentage is equal to or higher than your meeting space percentage, the hotel will be willing to give you the space for free (or sharply discounted). The greater the difference is in favor of guest rooms, the more willing the hotel will be to give you the space for free. Now, there are some key modifiers to the ratio (such as the contracted rate for the guest rooms, when you want to use the space, and which specific rooms you want to use) but examining the basic percentages is a good place to start.
What happens if the group has a poor Rooms-to-Space Ratio (lots of space and few guest rooms)? Now you have to pull out the big guns – and your group history. Show the hotel that the value of your business is high enough and they’ll negotiate with you on the space rental fees. Your group history can give you the documentation you need to make your argument stick. Remember what I said about them being in business to make money? I know of groups who use a lot of meeting space and fill relatively few guest rooms – but they get good discounts on room rental because their planner could show (from their group history) that attendees who did stay in the hotel would spend a lot of money in, for example, the bar and the restaurant. Hotels are willing to take a loss in one area (space rental) to gain a larger profit in another (outlets). Incidentally, this is also why many properties do not charge a room rental if you are doing a lunch or a dinner in the room. The money they make by catering the event more than offsets the money they “lose” by not charging a rental fee.
OK, so what if the group has a poor Rooms-to-Space Ratio and a small economic impact for the hotel (or no group history)? Here is where you might have to get creative – and flexible with your dates. Can you meet during slow periods at the hotel? This could be a certain day (or days) of the week or certain times of the year. When demand for space is low or nonexistent, a hotel is much more willing to let you have the space for free simply to get some business into the property, even if it is not as profitable as they might like. After all, if the hotel has no events, then those profit centers produce no income at all. Another option to consider is to look for gaps you can fill in the hotel’s schedule. Perhaps they have a group that is using a lot of guest rooms but little meeting space. If that is the case, your large meeting space needs and small guest room requirements might fit perfectly – and they’d be willing to comp the space as an incentive for you to book with them.
I have frequently heard in industry trainings that “everything is negotiable”. That is true – to a point. There are limits but you can always ask... However, if I know what the other side is able and likely to do, then that does give me a slight edge in negotiating. At the very least, it allows me to understand the constraints that my opposite numbers in sales have to work within, as well as allowing me to demonstrate knowledge that reveals me to be a good partner for them to work with (at least, I hope that’s how they see it). I have also found that knowing what is possible and being realistic about the things I ask for when negotiating with hotels has led to more successful contracts (i.e. getting more of what I want) than starting out asking for the sun and the moon.
~ Karl Baur, CMP • Project Director, RDL enterprises
Wednesday, April 20, 2011
How can a hotel deliver great service to a meeting planner?
This is a common question I get from hotel sales managers, CSMs, GMs, and others – both before I book a group and while that group in in-house. In fact, the question comes up so often during pre-cons that I actually have a script I use just for those meetings. So, what is my usual response? Here it is, in a much shorter – and slightly altered form…
The key to delivering great service to a professional meeting planner is to deliver great service to the event participants.
Why is that?
The tendency for many hotel staff is to treat the meeting planner (and any designated VIPs) very well, which makes some sense for a couple of reasons. First, the meeting planner is often a single individual, which makes it easy to single them out for great service. Even when you add in the planner’s staff and event VIPs, you’re still talking about a relatively small group for hotel staff to identify. Second, the planner and VIPs are seen as being the decision-makers for where events go in the future so, as the thinking goes, treat them well and they will return. Both of those reasons are sound enough by themselves but I feel that they leave out the most important component – the attendees. An event’s attendees are, in my view, a main reason the event exists; if they don’t come, there is no event.
Remember, too, not all VIPs are labeled as such. You never know who is attending the meeting. Someone who is attending one event may be a decision-maker for another event that is sponsored by his own agency or company (I have had people like this at some of my functions). Provide great service to that person – especially when they are just a “regular” attendee – and you just gave yourself a leg up to get their business down the road, too.
If a hotel can win over the meeting participants with their service, the chances of getting that group to return to the property in the future go up considerably. I have actually had properties take such good care of my folks that I’ve practically been ordered to use that hotel again, even though my own experience with them was less than stellar.
On the flip side, a planner who takes unhappy participants back to the same venue risks losing attendees – which can have a huge impact on the event’s bottom line, especially if people pay a fee to attend. If they do take that group back to the same property, the planner had better seriously address the issues that made it unpleasant for the attendees – and make that known to the group.
I know the hotel will take good care of me (and my VIPs) – that’s easy – but I want them to take good care of my attendees, too. That is as important to me, if not more so, than just looking out for me and my VIPs.
~ Karl Baur, CMP • Project Director, RDL enterprises
The key to delivering great service to a professional meeting planner is to deliver great service to the event participants.
Why is that?
The tendency for many hotel staff is to treat the meeting planner (and any designated VIPs) very well, which makes some sense for a couple of reasons. First, the meeting planner is often a single individual, which makes it easy to single them out for great service. Even when you add in the planner’s staff and event VIPs, you’re still talking about a relatively small group for hotel staff to identify. Second, the planner and VIPs are seen as being the decision-makers for where events go in the future so, as the thinking goes, treat them well and they will return. Both of those reasons are sound enough by themselves but I feel that they leave out the most important component – the attendees. An event’s attendees are, in my view, a main reason the event exists; if they don’t come, there is no event.
Remember, too, not all VIPs are labeled as such. You never know who is attending the meeting. Someone who is attending one event may be a decision-maker for another event that is sponsored by his own agency or company (I have had people like this at some of my functions). Provide great service to that person – especially when they are just a “regular” attendee – and you just gave yourself a leg up to get their business down the road, too.
If a hotel can win over the meeting participants with their service, the chances of getting that group to return to the property in the future go up considerably. I have actually had properties take such good care of my folks that I’ve practically been ordered to use that hotel again, even though my own experience with them was less than stellar.
On the flip side, a planner who takes unhappy participants back to the same venue risks losing attendees – which can have a huge impact on the event’s bottom line, especially if people pay a fee to attend. If they do take that group back to the same property, the planner had better seriously address the issues that made it unpleasant for the attendees – and make that known to the group.
I know the hotel will take good care of me (and my VIPs) – that’s easy – but I want them to take good care of my attendees, too. That is as important to me, if not more so, than just looking out for me and my VIPs.
~ Karl Baur, CMP • Project Director, RDL enterprises
Wednesday, April 13, 2011
What is the difference between a Split Set and a Double Set?
When this question came to me, I went looking for an “official” definition of the terms and found…none. So – I will present my definitions of the terms and, hopefully, a bit more information about each as well…
First off, definitions. How do I define these terms?
Both sets share the fact that you are placing more than one type of seating in the same room; the difference is in how and when they are used.
Split Set: This refers to a room set in which there are multiple types of seating being used at the same time in the same room. For example, I have a group that uses a U-Shape configuration (a variation of Hollow Square) and Classroom seating in the same room at the same time. The members of the group sit at the U-Shape to conduct their business, while the Classroom seating is for observers and staff who are there to support the work being done. Another example would be setting up a convention hall with Classroom seating in the front and Theater seating along the sides and in the back. Everyone there is part of the same session, listening to the same speakers, but they have more than one seating style to choose from.
Double Set: I use this term to refer to a room with more than one set (but usually just two) where the two types of seating are not used at the same time. As an example here, I may request one half of a ballroom to be set up with Classroom seating for the meeting but have the other half set up in Rounds to be used for lunch service. When possible, I will often create a visual barrier with plants or privacy screens to separate the two spaces. Yes, they share the same room but they are used for two different purposes.
As you can see from the examples, there are certainly plenty of times that you might use either a Split Set or a Double Set. But can you do both? Of course you can! In fact, I have done this myself on more than one occasion. The beauty about most meeting spaces at hotels and convention centers is that they can be used in a wide variety of ways – how you use the space is limited only by your imagination (and certain legal codes…).
~ Karl Baur, CMP • Project Director, RDL enterprises
First off, definitions. How do I define these terms?
Both sets share the fact that you are placing more than one type of seating in the same room; the difference is in how and when they are used.
Split Set: This refers to a room set in which there are multiple types of seating being used at the same time in the same room. For example, I have a group that uses a U-Shape configuration (a variation of Hollow Square) and Classroom seating in the same room at the same time. The members of the group sit at the U-Shape to conduct their business, while the Classroom seating is for observers and staff who are there to support the work being done. Another example would be setting up a convention hall with Classroom seating in the front and Theater seating along the sides and in the back. Everyone there is part of the same session, listening to the same speakers, but they have more than one seating style to choose from.
Double Set: I use this term to refer to a room with more than one set (but usually just two) where the two types of seating are not used at the same time. As an example here, I may request one half of a ballroom to be set up with Classroom seating for the meeting but have the other half set up in Rounds to be used for lunch service. When possible, I will often create a visual barrier with plants or privacy screens to separate the two spaces. Yes, they share the same room but they are used for two different purposes.
As you can see from the examples, there are certainly plenty of times that you might use either a Split Set or a Double Set. But can you do both? Of course you can! In fact, I have done this myself on more than one occasion. The beauty about most meeting spaces at hotels and convention centers is that they can be used in a wide variety of ways – how you use the space is limited only by your imagination (and certain legal codes…).
~ Karl Baur, CMP • Project Director, RDL enterprises
Wednesday, March 23, 2011
What is the best room set for a meeting?
Well…that depends on the meeting. There really is no one style that is best in all situations. The “best” style of room set is dependent on how much space you have to work with, how many people will attend, and the purpose of the meeting. Take the time to look at your meeting in detail, and the answer will often present itself – especially if you are familiar with the basic room sets and when to use them.
In this post, I examined five “standard” room set categories that are used for most meetings and conferences. Today, I’d like to take another look at them and consider when and why you might use each one.
For a typical meeting, Classroom (or Schoolroom) seating or Theater seating are the most commonly used. These sets work best when the meeting is presentation-centered, meaning that the focus of the meeting is on the presentations. Of the two, I prefer to use Classroom seating since it offers participants a place to set their drinks and a surface to write on. Theater seating, though, is great for maximizing the number of seats you can get into the room.
If you need the meeting participants to be more actively involved in the meeting, then I would consider using a set that allows everyone to sit around the same table as much as possible. This means using either a variation of Hollow Square or a variation of Rounds (Banquet seating). Rounds can be done as “full” or “crescent” and are good for when you have a mix of lecture-style presentations with some small group work – and you need to do it all in the same room.
Hollow Square, as a general category, covers (in my mind) any room set that creates a rectangular workspace with the meeting participants along the outside. If the number of people is small, then you could do this as a Boardroom Table or as “Conference” seating. As the number of people who need to sit at the table increases, you eventually reach a point where the middle of the table “disappears” and you have a Hollow Square. A U-Shape seating arrangement simply removes one side of the square, which then becomes the front of the room. Hollow Square and its variations are good for meetings in which the participants need to engage each other on a regular basis throughout the day and any presentations are there to support their work. Board meetings, planning group meetings, and strategy meetings are all examples of meetings that would use this type of seating. A word of warning, though, about this style of room set… If you get above about 40 or 50 people, it no longer becomes practical for everyone to sit at the table. The set takes up an enormous amount of space and it becomes increasingly difficult for participants to see or hear people on the opposite side of the table. Technology (microphones, video monitors, etc.) can mitigate this somewhat, but you still reach a point at which that fails as well.
For those rare occasions in which you do not need (or want) seating for the meeting, you can use Reception seating. This style allows you to provide small tables, called “highboys” for people to use as writing surfaces. It also encourages shorter meetings since people are less inclined to take a long time if they have to stand through the entire meeting. I have often seen this approach suggested as a way to shorten staff meetings for that very reason.
So, which is best? None of them. As I mentioned at the start, many factors go into making that determination for each meeting. Is this a lecture-type of meeting, with a series of speakers presenting from the front of the room? Will the attendees need to interact with each other to do group exercises? Do you even need seats?
And, how much space does each of these sets take? Check out this post for a discussion about seating capacities, or you can download this one-page cheat sheet showing how many people can fit into a room for each style of seating.
~ Karl Baur, CMP • Project Director, RDL enterprises
In this post, I examined five “standard” room set categories that are used for most meetings and conferences. Today, I’d like to take another look at them and consider when and why you might use each one.
For a typical meeting, Classroom (or Schoolroom) seating or Theater seating are the most commonly used. These sets work best when the meeting is presentation-centered, meaning that the focus of the meeting is on the presentations. Of the two, I prefer to use Classroom seating since it offers participants a place to set their drinks and a surface to write on. Theater seating, though, is great for maximizing the number of seats you can get into the room.
If you need the meeting participants to be more actively involved in the meeting, then I would consider using a set that allows everyone to sit around the same table as much as possible. This means using either a variation of Hollow Square or a variation of Rounds (Banquet seating). Rounds can be done as “full” or “crescent” and are good for when you have a mix of lecture-style presentations with some small group work – and you need to do it all in the same room.
Hollow Square, as a general category, covers (in my mind) any room set that creates a rectangular workspace with the meeting participants along the outside. If the number of people is small, then you could do this as a Boardroom Table or as “Conference” seating. As the number of people who need to sit at the table increases, you eventually reach a point where the middle of the table “disappears” and you have a Hollow Square. A U-Shape seating arrangement simply removes one side of the square, which then becomes the front of the room. Hollow Square and its variations are good for meetings in which the participants need to engage each other on a regular basis throughout the day and any presentations are there to support their work. Board meetings, planning group meetings, and strategy meetings are all examples of meetings that would use this type of seating. A word of warning, though, about this style of room set… If you get above about 40 or 50 people, it no longer becomes practical for everyone to sit at the table. The set takes up an enormous amount of space and it becomes increasingly difficult for participants to see or hear people on the opposite side of the table. Technology (microphones, video monitors, etc.) can mitigate this somewhat, but you still reach a point at which that fails as well.
For those rare occasions in which you do not need (or want) seating for the meeting, you can use Reception seating. This style allows you to provide small tables, called “highboys” for people to use as writing surfaces. It also encourages shorter meetings since people are less inclined to take a long time if they have to stand through the entire meeting. I have often seen this approach suggested as a way to shorten staff meetings for that very reason.
So, which is best? None of them. As I mentioned at the start, many factors go into making that determination for each meeting. Is this a lecture-type of meeting, with a series of speakers presenting from the front of the room? Will the attendees need to interact with each other to do group exercises? Do you even need seats?
And, how much space does each of these sets take? Check out this post for a discussion about seating capacities, or you can download this one-page cheat sheet showing how many people can fit into a room for each style of seating.
~ Karl Baur, CMP • Project Director, RDL enterprises
Wednesday, March 9, 2011
How long does it take to serve lunch for 100 people?
When I first heard this question, my immediate reaction based on experience was to say “about one hour” and leave it at that. However, this question actually opens up several issues that I think are important to consider as well when you are planning a lunch (or any meal) for your group. To address those issues, I contacted one of my counterparts on the hotel side of the equation to get her thoughts as well. Megan Chappell is a Director of Convention Services and she deals with timing and staffing issues for banquet services constantly. She was kind enough to share her guidelines with me, which I have incorporated into my thoughts below.
Before addressing how long people take to eat their meal, though, let’s look at plated and buffet lunches and see how those affect staffing. After all, the number of staff working your event can impact how long it takes to serve the meal.
For plated lunches (let’s assume a three-course meal), a hotel will typically provide one server for every 30 people. They may change that figure to one per 20 people for high-end events (such as weddings or VIP lunches). On the other end of the spectrum, I’ve worked with hotels that would staff one per 40 people for larger conferences. So, for 100 people dining, I would expect to see 3-5 servers working the room.
The calculation for buffets works a little differently. Here, a hotel will plan to do a single-sided buffet for up to 75 people. Typically, one server will man the line. For 75-150 people, they will do a double-sided buffet and add a second server to staff the line. So, if you’re planning a buffet lunch for 100 people, I would look to have a double-sided buffet line and two servers to manage it.
Of course, the base calculations for both plated and buffet meals use a default time of one hour for the meal service, so what about the actual serving of the meal? How can that be done faster?
Well, there are a couple of things you can do that can speed up delivery of the meal. The first option is to have certain parts of the meal pre-set, meaning that those items are already on the table when the meal is served. Salad and dessert are commonly done this way when serving plated meals for lunch events on a short timetable. With buffets, there is not much that can be pre-set since the whole idea of a buffet is to let diners choose what they get for their meal. Another option available is to ask the hotel to add extra servers or extra buffet lines – but be prepared to pay for those extra bodies and lines. There are real costs involved in providing those to you that the hotel must recoup. [By the way, if you want to do a buffet and are on a short timeline for lunch, do not do a Deli Buffet! This is the slowest type of buffet for diners to get through.]
So we’ve now sped up the delivery of lunch. Does this mean we can get everyone in and out of there quicker? Interestingly enough, the answer is no, the meal still takes about one hour to complete, regardless of the number of diners. “No”? Why not?
Even if extra servers deliver plated lunches quicker or you can pre-set the entire meal, diners still take about an hour to complete finish up. And, it does not seem to matter how many buffet lines you provide; it still takes a group 15-20 minutes to go through the lines and 30-40 minutes to eat (not counting second or third helpings…). I think some of the reason for this can ultimately be ascribed to human behavioral patterns and what we are mentally “programmed” to do. In the US at least, lunch is generally expected to be 30 minutes to one hour in length (consider your lunch break at work, for example) and I believe that groups of people automatically and unconsciously tend to follow that guideline.
Out of curiosity, I conducted a little experiment at home and at work for a week to see how long my meals would take alone or with company. Eating by myself, I would get through a meal in 15-30 minutes from the time the food hit the table, depending on what I was eating and how much of a hurry I was in. When I ate with others, meals would take longer to finish, especially if there were multiple courses. In fact, the more people present at the table, the longer the average time spent at the meal. Then factor in delivery time from the kitchen to the table, and meals with other people frequently ended up being approximately one hour in length…
~ Karl Baur, CMP • Project Director, RDL enterprises
Before addressing how long people take to eat their meal, though, let’s look at plated and buffet lunches and see how those affect staffing. After all, the number of staff working your event can impact how long it takes to serve the meal.
For plated lunches (let’s assume a three-course meal), a hotel will typically provide one server for every 30 people. They may change that figure to one per 20 people for high-end events (such as weddings or VIP lunches). On the other end of the spectrum, I’ve worked with hotels that would staff one per 40 people for larger conferences. So, for 100 people dining, I would expect to see 3-5 servers working the room.
The calculation for buffets works a little differently. Here, a hotel will plan to do a single-sided buffet for up to 75 people. Typically, one server will man the line. For 75-150 people, they will do a double-sided buffet and add a second server to staff the line. So, if you’re planning a buffet lunch for 100 people, I would look to have a double-sided buffet line and two servers to manage it.
Of course, the base calculations for both plated and buffet meals use a default time of one hour for the meal service, so what about the actual serving of the meal? How can that be done faster?
Well, there are a couple of things you can do that can speed up delivery of the meal. The first option is to have certain parts of the meal pre-set, meaning that those items are already on the table when the meal is served. Salad and dessert are commonly done this way when serving plated meals for lunch events on a short timetable. With buffets, there is not much that can be pre-set since the whole idea of a buffet is to let diners choose what they get for their meal. Another option available is to ask the hotel to add extra servers or extra buffet lines – but be prepared to pay for those extra bodies and lines. There are real costs involved in providing those to you that the hotel must recoup. [By the way, if you want to do a buffet and are on a short timeline for lunch, do not do a Deli Buffet! This is the slowest type of buffet for diners to get through.]
So we’ve now sped up the delivery of lunch. Does this mean we can get everyone in and out of there quicker? Interestingly enough, the answer is no, the meal still takes about one hour to complete, regardless of the number of diners. “No”? Why not?
Even if extra servers deliver plated lunches quicker or you can pre-set the entire meal, diners still take about an hour to complete finish up. And, it does not seem to matter how many buffet lines you provide; it still takes a group 15-20 minutes to go through the lines and 30-40 minutes to eat (not counting second or third helpings…). I think some of the reason for this can ultimately be ascribed to human behavioral patterns and what we are mentally “programmed” to do. In the US at least, lunch is generally expected to be 30 minutes to one hour in length (consider your lunch break at work, for example) and I believe that groups of people automatically and unconsciously tend to follow that guideline.
Out of curiosity, I conducted a little experiment at home and at work for a week to see how long my meals would take alone or with company. Eating by myself, I would get through a meal in 15-30 minutes from the time the food hit the table, depending on what I was eating and how much of a hurry I was in. When I ate with others, meals would take longer to finish, especially if there were multiple courses. In fact, the more people present at the table, the longer the average time spent at the meal. Then factor in delivery time from the kitchen to the table, and meals with other people frequently ended up being approximately one hour in length…
~ Karl Baur, CMP • Project Director, RDL enterprises
Wednesday, February 16, 2011
How many Registration Counters are Needed for My Event?
While I’ve not come across a hard and fast rule to answer this question, I believe that we can still give ourselves a good rule of thumb to apply as a starting point.
In a previous post, I examined the question of how many people you needed to staff your event and, if you recall, the rule of thumb given there (1 staff per 100 attendees) was geared towards knowing the number of people you would need to staff your registration counters. But – does that estimate also apply to the registration counters themselves…?
Yes and No.
As with staffing levels, 1 per 100 is a good place to start. In this case, though, we’ll use one registration counter for every 100 registrants. Why? Well, I use this as my starting point mainly because each staff person will need some space within which to operate and it is difficult to have too many people all working the same counter. Another reason, quite honestly, is that it makes the math easy and I can make a quick estimate if necessary.
When it comes to actually ordering registration tables or counters, though, I take a good look at what the check-in process will entail. Will attendees simply come by and pick up a badge then go into the meeting or is there more to it than that? Will they need to sign in and/or sign out of the meeting? Are there additional materials that they will need to collect on check-in? If so, how are those materials to be handed out – as a package, singly, attendee chooses what they want, etc.? All of these questions affect how much space you will need to check people in to your event – and, therefore, how many counters you will need. Even the size of the name badges can affect the amount of space you need.
A good way to roughly calculate the space you will need is to set up a mock registration counter in your office. Just pick a table and lay out ten to twenty badges, plus any additional materials they will need to receive on check-in, as if you were conducting your event check-in right there. That will allow you see how much space you will need for everything. You will need to extrapolate a bit to figure out your total space requirements – but it will give you a rough approximation.
Then, think about how long it will take to hand them everything – time how long it takes you if that helps you. Remember, the longer the process takes, the more people you will need to make the process go quickly and efficiently. If you need additional people, you will most likely need more space. If, on the other hand, you am only handing out name badges and there are no other materials or activities taking place at check-in, you could probably get away with one counter for 200 people – and just need one staff to manage it.
So, as usual for many of my posts, the ultimate answer is “it depends” when we look at how many registration counters are needed for a particular event. However, you can still use the “1 per 100” rule to get you started.
~ Karl Baur, CMP • Project Director, RDL enterprises
In a previous post, I examined the question of how many people you needed to staff your event and, if you recall, the rule of thumb given there (1 staff per 100 attendees) was geared towards knowing the number of people you would need to staff your registration counters. But – does that estimate also apply to the registration counters themselves…?
Yes and No.
As with staffing levels, 1 per 100 is a good place to start. In this case, though, we’ll use one registration counter for every 100 registrants. Why? Well, I use this as my starting point mainly because each staff person will need some space within which to operate and it is difficult to have too many people all working the same counter. Another reason, quite honestly, is that it makes the math easy and I can make a quick estimate if necessary.
When it comes to actually ordering registration tables or counters, though, I take a good look at what the check-in process will entail. Will attendees simply come by and pick up a badge then go into the meeting or is there more to it than that? Will they need to sign in and/or sign out of the meeting? Are there additional materials that they will need to collect on check-in? If so, how are those materials to be handed out – as a package, singly, attendee chooses what they want, etc.? All of these questions affect how much space you will need to check people in to your event – and, therefore, how many counters you will need. Even the size of the name badges can affect the amount of space you need.
A good way to roughly calculate the space you will need is to set up a mock registration counter in your office. Just pick a table and lay out ten to twenty badges, plus any additional materials they will need to receive on check-in, as if you were conducting your event check-in right there. That will allow you see how much space you will need for everything. You will need to extrapolate a bit to figure out your total space requirements – but it will give you a rough approximation.
Then, think about how long it will take to hand them everything – time how long it takes you if that helps you. Remember, the longer the process takes, the more people you will need to make the process go quickly and efficiently. If you need additional people, you will most likely need more space. If, on the other hand, you am only handing out name badges and there are no other materials or activities taking place at check-in, you could probably get away with one counter for 200 people – and just need one staff to manage it.
So, as usual for many of my posts, the ultimate answer is “it depends” when we look at how many registration counters are needed for a particular event. However, you can still use the “1 per 100” rule to get you started.
~ Karl Baur, CMP • Project Director, RDL enterprises
Wednesday, February 9, 2011
Five Questions to Answer about Guest Rooms on Your RFPs
Previously, I gave an overview of the kinds of information you should include when creating an event RFP. I did not go into a lot of detail then about each section but, rather, just gave a brief overview. This week, I’d like to look at one of those areas in more depth – Guest Rooms.
Although the only information required for the RFP is how many rooms on each night you need rooms and what nightly rate you are looking for (or cannot exceed), there is, in fact, much more information you can (and should) share with prospective bidders if you know it ahead of time. Here are five additional questions for you to consider when compiling your RFP details.
1. How many ADA rooms do you need and what types of accommodations are needed for those rooms? For example, I worked with a group for a while with two members who were wheelchair-bound. I needed to make sure that they had roll-in showers available in their rooms. If you have attendees who are blind, deaf, or otherwise impaired, it is incumbent on you as the planner to make sure that the facility you choose can accommodate their needs – especially if they are regular attendees to your event. In general, though, you should be sure to select ADA compliant properties just in case any attendee for your event requires one.
2. Will you provide a rooming list or will guests be calling the hotel on their own to make reservations – and who pays for the room charges? While this rarely affects the hotel’s ability to meet your needs, it does help them to understand the relationship that will exist between the venue, the planner, and the guests.
3. Since hotels have some rooms that have a single bed and others with two beds, another piece of information you can share is how many rooms you will need each night in which configuration. In other words, list how many single rooms and how many double rooms will you need? If you also have guests who will stay three or four to a room (triples and doubles), you should share that information as well.
4. Do you need a “pet-friendly” hotel? If so, you’d better ask for that up front or you and your guests could be in for a shock if the hotel does not allow pets and they plan to bring them. [Note: Service Animals are NOT pets and, by law, are allowed everywhere their owner goes.]
5. Will you need any smoking rooms and what is the breakdown of smoking vs. non-smoking rooms? This may seem like an odd one to include these days, with so many hotel chains going completely non-smoking but, if you have a group of smokers, you need to make sure that the hotel knows that you will need smoking rooms (or at least, smoking areas). In addition, many foreign groups or groups traveling overseas still prefer or require smoking rooms.
Make it your practice to gather data on your attendees and their use of guest rooms – not just at your primary (host) hotel but also at alternative sites as well if you have access to that information. As with so many things in our industry, the more you know, the better prepared you are to meet the needs of your group and have a successful event.
~ Karl Baur, CMP • Project Director, RDL enterprises
Although the only information required for the RFP is how many rooms on each night you need rooms and what nightly rate you are looking for (or cannot exceed), there is, in fact, much more information you can (and should) share with prospective bidders if you know it ahead of time. Here are five additional questions for you to consider when compiling your RFP details.
1. How many ADA rooms do you need and what types of accommodations are needed for those rooms? For example, I worked with a group for a while with two members who were wheelchair-bound. I needed to make sure that they had roll-in showers available in their rooms. If you have attendees who are blind, deaf, or otherwise impaired, it is incumbent on you as the planner to make sure that the facility you choose can accommodate their needs – especially if they are regular attendees to your event. In general, though, you should be sure to select ADA compliant properties just in case any attendee for your event requires one.
2. Will you provide a rooming list or will guests be calling the hotel on their own to make reservations – and who pays for the room charges? While this rarely affects the hotel’s ability to meet your needs, it does help them to understand the relationship that will exist between the venue, the planner, and the guests.
3. Since hotels have some rooms that have a single bed and others with two beds, another piece of information you can share is how many rooms you will need each night in which configuration. In other words, list how many single rooms and how many double rooms will you need? If you also have guests who will stay three or four to a room (triples and doubles), you should share that information as well.
4. Do you need a “pet-friendly” hotel? If so, you’d better ask for that up front or you and your guests could be in for a shock if the hotel does not allow pets and they plan to bring them. [Note: Service Animals are NOT pets and, by law, are allowed everywhere their owner goes.]
5. Will you need any smoking rooms and what is the breakdown of smoking vs. non-smoking rooms? This may seem like an odd one to include these days, with so many hotel chains going completely non-smoking but, if you have a group of smokers, you need to make sure that the hotel knows that you will need smoking rooms (or at least, smoking areas). In addition, many foreign groups or groups traveling overseas still prefer or require smoking rooms.
Make it your practice to gather data on your attendees and their use of guest rooms – not just at your primary (host) hotel but also at alternative sites as well if you have access to that information. As with so many things in our industry, the more you know, the better prepared you are to meet the needs of your group and have a successful event.
~ Karl Baur, CMP • Project Director, RDL enterprises
Wednesday, January 12, 2011
What is a Force Majeure Clause?
If you’ve done many contracts for meetings or conferences, you are probably familiar with the Force Majeure section (sometimes called “impossibility” or “acts of God” clauses) of hotel contracts. It's purpose is to protect the parties involved in case something catastrophic happens that makes it impossible for them to fulfill the terms of the contract and, if you are not familiar with it, you should be.
A basic clause may run something like this: “The performance of this agreement is subject to termination without liability upon the occurrence of any circumstance beyond the control of either party to the extent that such circumstance makes it illegal or impossible to provide or use the hotel facilities.”
The clause will usually go on to include examples of what qualifies for exercising the clause (disaster, war, civil disorder, government action, etc.) and what does not (such as strikes involving agents of the side seeking protection of the clause). An action date is typically included as well – the party seeking protection must notify the other party of their intent to use this clause within a certain time frame of the circumstance becoming known. The Force Majeure clause can be long and detailed or short and to the point. In either case, it should incorporate a few key elements.
First, the basic wording must be there, acknowledging that circumstances beyond the control of either the planner or the hotel may make it impossible for one or both parties to meet their contractual obligations. Immediately after 9/11, for example, many meetings were canceled due to the grounding of flights nationally for some time after the attacks – people simply could not get to meetings that required air travel. This was an event well beyond the control of the planners that made it impossible for them to meet their contractual obligations to hotels.
Second, including examples is a good idea. That helps make clear when the clause can be used and when it cannot. If there is a specific circumstance that concerns you, be sure to include it if the hotel does not have it in their existing language. For example, if you are concerned about hurricanes, include that in the list of examples. If you work with government groups, failure of the legislature to pass a budget may mean that the group will need to cancel – government action (or, in this case, inaction) could make it impossible for the group to meet its obligations.
Third, do include a “window of action” to make a decision. Once notified that a particular circumstance exists that could be a problem, immediate action should be taken – too long of a delay in activating the Force Majeure clause effectively means that you agree to continue with the contract as written.
Finally, and this one is the most important in my mind, the clause must be reciprocal. This means that it imparts the same protection to both parties. At one time, I saw many contracts with Force Majeure clauses written so as to provide protection for the hotel but none for the group contracting with them. So, a hotel could say that the recent earthquake made it impossible or unsafe for them to meet their obligations to the group but the group had no such option available to them (contractually). Fortunately, this has changed considerably over the years and most hotel contracts now do have reciprocal language here. Double-check it, though. Occasionally, I will still see one that protects one side and not both. When that happens, I make sure to change the clause to protect both parties.
~ Karl Baur, CMP • Project Director, RDL enterprises
A basic clause may run something like this: “The performance of this agreement is subject to termination without liability upon the occurrence of any circumstance beyond the control of either party to the extent that such circumstance makes it illegal or impossible to provide or use the hotel facilities.”
The clause will usually go on to include examples of what qualifies for exercising the clause (disaster, war, civil disorder, government action, etc.) and what does not (such as strikes involving agents of the side seeking protection of the clause). An action date is typically included as well – the party seeking protection must notify the other party of their intent to use this clause within a certain time frame of the circumstance becoming known. The Force Majeure clause can be long and detailed or short and to the point. In either case, it should incorporate a few key elements.
First, the basic wording must be there, acknowledging that circumstances beyond the control of either the planner or the hotel may make it impossible for one or both parties to meet their contractual obligations. Immediately after 9/11, for example, many meetings were canceled due to the grounding of flights nationally for some time after the attacks – people simply could not get to meetings that required air travel. This was an event well beyond the control of the planners that made it impossible for them to meet their contractual obligations to hotels.
Second, including examples is a good idea. That helps make clear when the clause can be used and when it cannot. If there is a specific circumstance that concerns you, be sure to include it if the hotel does not have it in their existing language. For example, if you are concerned about hurricanes, include that in the list of examples. If you work with government groups, failure of the legislature to pass a budget may mean that the group will need to cancel – government action (or, in this case, inaction) could make it impossible for the group to meet its obligations.
Third, do include a “window of action” to make a decision. Once notified that a particular circumstance exists that could be a problem, immediate action should be taken – too long of a delay in activating the Force Majeure clause effectively means that you agree to continue with the contract as written.
Finally, and this one is the most important in my mind, the clause must be reciprocal. This means that it imparts the same protection to both parties. At one time, I saw many contracts with Force Majeure clauses written so as to provide protection for the hotel but none for the group contracting with them. So, a hotel could say that the recent earthquake made it impossible or unsafe for them to meet their obligations to the group but the group had no such option available to them (contractually). Fortunately, this has changed considerably over the years and most hotel contracts now do have reciprocal language here. Double-check it, though. Occasionally, I will still see one that protects one side and not both. When that happens, I make sure to change the clause to protect both parties.
~ Karl Baur, CMP • Project Director, RDL enterprises
Wednesday, December 15, 2010
Food and Beverage Minimums in Contracts
Those of you who have been in the industry a while will most certainly come up against food and beverage (F&B) minimums at some pointing your career and how you have handled them will likely have been determined by your client’s needs and the particular event’s specifications. For those of you who are new to meeting planning, F&B minimums can be a bit daunting.
So what is a food and beverage minimum and why would I allow them into my contracts? Well, the term itself is pretty self-explanatory – it is the minimum amount of food and beverage your group is committing to in the contract – but does not go far enough to capture all that the clause entails.
F&B minimums in a contract will nearly always be spelled out in terms of dollars to be spent on catering for your event. You are spending at least that amount of money, regardless of what you order or how many people actually attend. If I have an F&B minimum of $15,000, then my final catering bill will be at least $15,000. It is important to note, too, that the minimum is the base price, exclusive of tax and service charges. (For more on these “hidden charges”, check out this post.)
The hotel calculates the minimum based on the meal functions that you have planned and secured space for at the property. They also look at how many people are projected to attend those events. If the number seems unreasonable to you, do your own calculations based on your best information about the group and using the hotel’s own menus, then make a counter-offer to the hotel. Remember, like nearly any other clause in the contract, you can suggest changes and negotiate terms. When I see an F&B minimum in a draft contract, I will always do my own (realistic!) calculation of what I think my group will order – and try to get a lower number in the contract. This leaves me some “wiggle room” in case my numbers are not as high as I expect or if the client reduces the size of or cancels any particular function.
So why are those clauses even in the contract? Basically, this is a bit of self-protection for the hotels that arose out of the days when planners would book the sun and fail to deliver even the moon. Hotels needed to protect themselves from the unrealistic projections of planners. (OK, not all planners did this but enough did that the trend was very disturbing for hotels.) As a result, the F&B minimum was “born”. It allowed the hotel or caterer to make the planner be realistic in their projections of how much food they would actually order once the meeting occurred – and they enforced this by making the planner put their money where their mouth was. If you tell the hotel that you are doing a banquet for 100 people, then you need to be willing to commit close to that amount as the minimum. Planners quickly learned to look at their events a little more critically so that they could be more accurate in booking those events.
Don’t get upset when you see an F&B minimum in the contract, though do check the numbers carefully. Just as we as planners want certain protections in there, so, too, do the hotels and this is one protection I agree with. Though, as I mentioned earlier, I do work to ensure that the minimum requested is a realistic target for my group to hit. If I know my group is only likely to spend $5,000 in F&B, I will not sign a contract for any higher amount. Neither will I argue if the hotel wants to impose a $2,500 minimum, especially if I know my group can easily make that level.
~ Karl Baur, CMP • Project Director, RDL enterprises
So what is a food and beverage minimum and why would I allow them into my contracts? Well, the term itself is pretty self-explanatory – it is the minimum amount of food and beverage your group is committing to in the contract – but does not go far enough to capture all that the clause entails.
F&B minimums in a contract will nearly always be spelled out in terms of dollars to be spent on catering for your event. You are spending at least that amount of money, regardless of what you order or how many people actually attend. If I have an F&B minimum of $15,000, then my final catering bill will be at least $15,000. It is important to note, too, that the minimum is the base price, exclusive of tax and service charges. (For more on these “hidden charges”, check out this post.)
The hotel calculates the minimum based on the meal functions that you have planned and secured space for at the property. They also look at how many people are projected to attend those events. If the number seems unreasonable to you, do your own calculations based on your best information about the group and using the hotel’s own menus, then make a counter-offer to the hotel. Remember, like nearly any other clause in the contract, you can suggest changes and negotiate terms. When I see an F&B minimum in a draft contract, I will always do my own (realistic!) calculation of what I think my group will order – and try to get a lower number in the contract. This leaves me some “wiggle room” in case my numbers are not as high as I expect or if the client reduces the size of or cancels any particular function.
So why are those clauses even in the contract? Basically, this is a bit of self-protection for the hotels that arose out of the days when planners would book the sun and fail to deliver even the moon. Hotels needed to protect themselves from the unrealistic projections of planners. (OK, not all planners did this but enough did that the trend was very disturbing for hotels.) As a result, the F&B minimum was “born”. It allowed the hotel or caterer to make the planner be realistic in their projections of how much food they would actually order once the meeting occurred – and they enforced this by making the planner put their money where their mouth was. If you tell the hotel that you are doing a banquet for 100 people, then you need to be willing to commit close to that amount as the minimum. Planners quickly learned to look at their events a little more critically so that they could be more accurate in booking those events.
Don’t get upset when you see an F&B minimum in the contract, though do check the numbers carefully. Just as we as planners want certain protections in there, so, too, do the hotels and this is one protection I agree with. Though, as I mentioned earlier, I do work to ensure that the minimum requested is a realistic target for my group to hit. If I know my group is only likely to spend $5,000 in F&B, I will not sign a contract for any higher amount. Neither will I argue if the hotel wants to impose a $2,500 minimum, especially if I know my group can easily make that level.
~ Karl Baur, CMP • Project Director, RDL enterprises
Wednesday, November 17, 2010
Offering Gratuities to Hotel Staff After the Conclusion of the Event
It is great when you have enough money in your budget to offer additional gratuities after a conference to reward those who went above and beyond the call of duty in support of your event. So how does one go about doing that, short of walking around with an envelope full of cash...?
If you wish to present gratuities to staff at a hotel for exemplary service, I would recommend creating a list of those individuals that you want to recognize with cash payments (gratuities). From there, you can start plugging in dollar amounts. Alternately, you decide on a total that you are willing/can afford to pay and start giving it to various people until you run out. The more someone did for you and/or the group, the more they would receive. The whole process is a back and forth kind of affair as you adjust the list of names, the amounts they get, and the total you are disbursing until you reach a final list you are comfortable with.
Typically, the CSM gets the largest amount, followed by banquet captains or other "dedicated" staff at the hotel, depending on their role in supporting the event. I will sometimes include servers or other line staff if they really went "above and beyond" in their service - though, as often as not, a letter to the General Manager acknowledging their work and expressing thanks serves a more valuable role for them. Only in extreme instances do I include bellmen or anyone else who would have received a cash gratuity on the spot for their services. In any case, my list of folks who received gratuities after the fact is rarely more than six to ten people.
Though various service industries often try to set “recommended” gratuity rates, remember that gratuities here are a reward for service “above and beyond”, not just for good service – and there really is no one right amount to give if you are presenting gratuities. Do what feels right (and is within your budget).
When you have your list finalized, you send a check to the hotel for the total amount along with a list spelling out who gets how much of that total. The list and check typically go to the CSM, though sometimes they will go to someone else instead – confirm who should get them before sending.
~ Karl Baur, CMP • Project Director, RDL enterprises
If you wish to present gratuities to staff at a hotel for exemplary service, I would recommend creating a list of those individuals that you want to recognize with cash payments (gratuities). From there, you can start plugging in dollar amounts. Alternately, you decide on a total that you are willing/can afford to pay and start giving it to various people until you run out. The more someone did for you and/or the group, the more they would receive. The whole process is a back and forth kind of affair as you adjust the list of names, the amounts they get, and the total you are disbursing until you reach a final list you are comfortable with.
Typically, the CSM gets the largest amount, followed by banquet captains or other "dedicated" staff at the hotel, depending on their role in supporting the event. I will sometimes include servers or other line staff if they really went "above and beyond" in their service - though, as often as not, a letter to the General Manager acknowledging their work and expressing thanks serves a more valuable role for them. Only in extreme instances do I include bellmen or anyone else who would have received a cash gratuity on the spot for their services. In any case, my list of folks who received gratuities after the fact is rarely more than six to ten people.
Though various service industries often try to set “recommended” gratuity rates, remember that gratuities here are a reward for service “above and beyond”, not just for good service – and there really is no one right amount to give if you are presenting gratuities. Do what feels right (and is within your budget).
When you have your list finalized, you send a check to the hotel for the total amount along with a list spelling out who gets how much of that total. The list and check typically go to the CSM, though sometimes they will go to someone else instead – confirm who should get them before sending.
~ Karl Baur, CMP • Project Director, RDL enterprises
Wednesday, November 10, 2010
An Update on What is Happening in the Hotel Industry and How it Affects Meeting Planners
An article in the Oct. 11, 2010, edition of Business Travel News (posted online October 15th) warns meeting planners to expect more difficult negotiations in 2011. According to the author, attrition clauses, demands for room cut-off dates, and deposits will become much less negotiable and planners should be prepared for this new trend. The article goes on to say that planners can still expect to negotiate freely for food and beverage credits, room upgrades, and waivers on resort fees and parking. This is helpful to know as we begin moving forward in sending out RFP’s and negotiating for sites for future meetings.
We have all been reading room rates are rising. One source for the article predicts that we could see anywhere from a 7 – 11 percent increase in room rates. Others have projected a 5 percent increase. I think we have all been expecting this increase and have just been waiting. This can be interpreted as an optimistic move on the part of the hotel industry. We also are encouraged to watch out for the hidden fees such as occupancy tax, resort fees, etc. Some properties have increased those fees in order to keep their rack rate low, yet still raise their bottom line.
The one thing not taken into account is the issue of Video Conferencing. Everyone pays lip service to this type of meeting as it a method of cutting travel and lodging costs. The question is how will this affect the bottom line in the hotel industry? Are they gearing up for meetings that include this component? If not, they need to be developing marketing strategies to the planners with ways for attendees to be video conferenced into a live event. We are constantly dealing with this issue with clients and expect to see an increase in this demand as the government begins implementing their new travel guidelines. An increase in room rates may not deter a client from using a convention property, but not having the facilities to conference others in or do a live feed out could eliminate a property from consideration.
We would love to hear your thoughts.
~ Linda Begbie • CEO & Executive Director, RDL enterprises
We have all been reading room rates are rising. One source for the article predicts that we could see anywhere from a 7 – 11 percent increase in room rates. Others have projected a 5 percent increase. I think we have all been expecting this increase and have just been waiting. This can be interpreted as an optimistic move on the part of the hotel industry. We also are encouraged to watch out for the hidden fees such as occupancy tax, resort fees, etc. Some properties have increased those fees in order to keep their rack rate low, yet still raise their bottom line.
The one thing not taken into account is the issue of Video Conferencing. Everyone pays lip service to this type of meeting as it a method of cutting travel and lodging costs. The question is how will this affect the bottom line in the hotel industry? Are they gearing up for meetings that include this component? If not, they need to be developing marketing strategies to the planners with ways for attendees to be video conferenced into a live event. We are constantly dealing with this issue with clients and expect to see an increase in this demand as the government begins implementing their new travel guidelines. An increase in room rates may not deter a client from using a convention property, but not having the facilities to conference others in or do a live feed out could eliminate a property from consideration.
We would love to hear your thoughts.
~ Linda Begbie • CEO & Executive Director, RDL enterprises
Wednesday, November 3, 2010
Post Traumatic Conference Disorder (PTCD)
What is Post Traumatic Conference Disorder (PTCD)? It is a new name for the emotional withdrawals and attachment experienced after planning an event that took many long months to coordinate. In this case, I’m offering a light approach to my last experience planning a conference, with hopes others will relate.
As a meeting and conference planner I coordinate many diverse events. Some take a few weeks to coordinate, some a few months, no big deal. It’s the conferences that take almost a year to plan that give me PTCD. Wikipedia describes PTSD nicely, “symptoms that last more than one month and cause significant impairment in social, occupational, or other important areas of functioning.” For PTCD, I would add to this definition: exhaustion, over stimulation, and increased levels of carbohydrate, caffeine, and alcohol consumption. Such events often include and were experienced or witnessed onsite during the four-day manifesto.
When all is said and done, the attachment disorder comes from all of the wonderful people I worked with. The attendees I finally met face to face. The travel and amenities, and feeling taken care of by the hotel staff and vendors. It was great to be the omniscient conference director. This reminds me of other events I have coordinated. On some level, there is always something I would have done differently. In this case, it would have been the self-preparation beforehand.
How PTCD is treated? Post treatments usually include rest, recuperation, and relaxation! Next time I will better prepare myself for such an event. Prevention of PTCD will include yoga, meditation, increased quite time, and relying on support from family and friends. In the end, we have to remember we can’t do it alone, nor would we want to – good grief!
~ Tess Conrad • Meeting and Conference Planner, RDL enterprises
As a meeting and conference planner I coordinate many diverse events. Some take a few weeks to coordinate, some a few months, no big deal. It’s the conferences that take almost a year to plan that give me PTCD. Wikipedia describes PTSD nicely, “symptoms that last more than one month and cause significant impairment in social, occupational, or other important areas of functioning.” For PTCD, I would add to this definition: exhaustion, over stimulation, and increased levels of carbohydrate, caffeine, and alcohol consumption. Such events often include and were experienced or witnessed onsite during the four-day manifesto.
When all is said and done, the attachment disorder comes from all of the wonderful people I worked with. The attendees I finally met face to face. The travel and amenities, and feeling taken care of by the hotel staff and vendors. It was great to be the omniscient conference director. This reminds me of other events I have coordinated. On some level, there is always something I would have done differently. In this case, it would have been the self-preparation beforehand.
How PTCD is treated? Post treatments usually include rest, recuperation, and relaxation! Next time I will better prepare myself for such an event. Prevention of PTCD will include yoga, meditation, increased quite time, and relying on support from family and friends. In the end, we have to remember we can’t do it alone, nor would we want to – good grief!
~ Tess Conrad • Meeting and Conference Planner, RDL enterprises
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