Michigan Meetings + Events Spring 2019 by Greenspring Media

MICHIGAN MEETINGS + EVENTS // SPRING 2019

MASTER MARKETERS

CVBs work tirelessly to attract visitors and events to the state (43)

OUT & ABOUT

F&B tours take guests around town (26)

GATHER IN GAYLORD

This urban-woodsy, up-north town caters to groups (30)

M E E T I N G S M A G S . C O M // S P R I N G 2 0 1 9

CVB SPOTLIGHT // BEHIND THE SCENES OF 5 EVENTS

SMOOTH SAILING

PLANNING & PREPARATION MAKE MICHIGAN’S BIGGEST ANNUAL EVENTS GO OFF WITHOUT A HITCH (34)

MI.MEETINGSMAGS.COM

Iconic Meetings Elevate your meeting to icon status with superior service, execution and legendary style that only the Westin Book Cadillac can deliver. Select perfection from 30,000 square feet of inspiring meeting and event spaces, including three elegant ballrooms, enjoy great value and live well with our healthful menus. Experience our signature amenities, from the state-of-the-art Westin Workout fitness studio and full-service business center to three worldclass restaurants, 24- hour in-room dining, and valet and concierge services. Take a few steps away from our downtown address and immerse yourself in the city’s vibrant galleries, sports venues, restaurants and theaters. Everything at the Westin Book Cadillac is designed to transform your event into a revitalizing experience, so let us worry about the details so you can focus on the agenda. FOR MORE INFO OR TO MAKE A RESERVATION, VISIT BOOKCADILLACWESTIN.COM OR CALL 313.442.1600.

MAC KIN AW C IT Y T R AV E RS E C IT Y G R AN D R A PIDS CH IC AGO D ENVER

Award-Winning Experts*

*Voted Best Large CVB in Michigan Two Years Running

I N DIA N A POLIS

DE T ROIT C LE V E L A N D 90 F ORT WAYN E COLUM B US C IN C IN N AT I

517.377.1426 www.LANSING.org

BOS TON

N E W YORK

WA S H IN GTON D.C .

300

Central Location Boosts Attendance 600

Access to Thought Leaders at Michigan State University

Photo credit Myra Klarman

Challenge Everything. Create Anything. As a vibrant university town powered by innovation, Ann Arbor has always attracted big thinkers across industries – leading to even bigger ideas and bolder solutions. And with extraordinary meeting spaces, an exciting culinary scene, a walkable downtown and a knowledgeable staff to guide you every step of the way, Ann Arbor is the ideal destination for meetings and groups with big ideas of their own.

Start planning at DestinationAnnArbor.org/meet

Spring 2019 MICHIGAN MEETINGS + EVENTS MAGAZINE: IN THIS ISSUE

30 24

FEATURE

Sharing Ideas That Work

Michigan’s top CVBs welcome groups to their communities with open arms. By Jeanine Matlow

FEATURE

Whatever It Takes

Planning, meetings, fresh ideas and flexibility are required to pull off the state’s top events. By Roger Gordon

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DEPARTMENTS 8 EDITOR’S LETTER 24 TREND REPORT Local caterers and chefs are getting plenty of special food requests. By Jeanine Matlow 26 MEET & EAT Statewide food tours offer tasty options. By Khristi Zimmeth

30 DESTINATION Nature, outdoor activities and location make Gaylord an up north gem. By Bill Semion 64 PEOPLE PROFILE Meet Parsonage Events’ Sara Conklin. By Megan Swoyer

P H O T O S : G R A N D R A P I D S C V B ; G AY L O R D C V B ; B E L L A E D O L C E C A K E S P H O T O B Y H E AT H E R P I E R C E ; N O R T H A M E R I C A N I N T E R N AT I O N A L A U T O S H O W

PERFECT FOR EVENTS

Plan your special celebration at Four Winds New Buffalo. Silver Creek Event Center offers over 17,000 square feet of flexible meeting space and can accommodate groups from 20 to 2,000. Host a rockin’ party in Hard Rock Cafe. For a more intimate setting, you can book the Private Dining Room of The Buffet or Copper Rock Steakhouse. With over 2,500 slots, 48 table games, 415 deluxe hotel rooms, and five delicious restaurants, Four Winds New Buffalo has everything you need to make your event a huge success. To book your event, or for more information, please call 1-866-4WINDS1 ext 5219 to speak with our knowledgeable sales team.

1.866.4WINDS1 • fourwindscasino.com

Must be 21 years of age or older. The Pokagon Band of Potawatomi Indians invites you to play responsibly. If you think you have a gambling problem, call 1-800-522-4700. ©2019 Pokagon Band of Potawatomi Indians. 3141-5.01.19

Spring

2019 Try Blossom & Rainfall

page 12

MEETING NOTES 11 SUSTAINABLE SWAG Keep your next bash green with these fresh, fun and eco-friendly products.

INDUSTRY UPDATE 18 EVENT SHOWCASE Special D Events produces fun night to launch RevUP 2030 campaign.

By Megan Gosch

12 SIGNATURE DRINK Blossom & Rainfall, courtesy of Amway

18 EXPERT ADVICE Additional gratuities for events

16 NEW EVENT SPACE Commomwealth Commerce Center renovation. By Brianna Smiley 16 SPORTS VENUE Detroit PAL’s Corner Ballpark at Tiger Stadium site. By Brianna Smiley

Restaurant Association

By Carol Galle, CMP

Grand Plaza’s Lumber Baron Bar

14 INSTAGRAM-WORTHY LOCATIONS Amazing spaces at Bedrock Detroit’s The Madison

50 INFOGRAPHIC Find out how restaurant and food service operators are integrating sustainability practices into their daily business operations. Research courtesy National

20 CROWD CONTROL Security expert Todd Kmentt explains how to keep events—big or small—safe. 22 RESTAURANT REVIEW French bistro six.one.six at JW Marriott in Grand Rapids. By Megan Swoyer

52 REGIONAL NEWS What’s happening around the state. Compiled by Ron Garbinski

62 SNAPSHOTS Photos from the 2018 NACE holiday celebration

ON THE COVER

Bell’s Beer Bayview Mackinac Race is a weeklong event in Port Hurong. Photo by Marcin Chumiecki

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P H O T O S : S P E C I A L D E V E N T S ; A M WAY G R A N D P L A Z A L U M B E R B A R O N B A R ; THE MADISON

marriott.com/dtwwi or call 248.827.4000.

MI.MEETINGSMAGS.COM

EDITOR'S LETTER

Auto Show Refresh

Ron Garbinski, editor

RO N .G A RB INSK I@T IGE ROAK .COM

THIS ISSUE’S FEATURE ABOUT THE PLANNING BEHIND FIVE of Michigan’s top events (page 34) prompted interesting dinner conversation recently with friends about the viability of annual events that attract big crowds. Our story goes behind the scenes with planners at the North American International Auto Show (NAIAS) in Detroit; the Bell’s Beer Bayview Mackinac Race, which starts in Port Huron; the ArtPrize spectacular in Grand Rapids; the National Cherry Festival in Traverse City; and the new Ally Challenge presented by McLaren in Grand Blanc. They’re major productions that, combined, draw almost 2 million attendees, with many coming from outside of Michigan. But these events may need some new energy and a change of spark plugs to keep them going strong. Take the Detroit auto show, for example. More than 750,000 people attended this year’s event, which seemed to lack the luster of past spectacles. Auto shows have been a part of the Detroit scene since 1907. This annual event rebranded as the North American International Auto Show in 1989 and I’ve witnessed it enjoy much success since then. But with notable big-car brands absent from the show floor the past few years, recent events lost some of their energy and excitement. Technology, for one, changed how new-vehicle introductions are made and reduced the availability of auto company executives at the show, which were main reasons the NAIAS attracts more than 5,000 journalists from around the globe. The space for absent car brands this year was replaced with a huge food court, which distracted from the bright lights and fancy cars. The media center seemed to have fewer enthused journalists. Even the displays, to me, lacked freshness and energy during media preview days. Plus, the winter weather doesn’t help a January event. To pump new energy into the Detroit show, organizers moved show dates to June for 2020. They anticipate the warm weather will provide more opportunities for outdoor displays, experiential exhibits and lots of special events, hopefully drawing more attendees. The early June show changes the show’s dynamics on many fronts, as my automotive friends remind me. Will there be more variety of new vehicle reveals? Will schools just getting out for the summer affect the June attendance numbers? Will that time frame generate more interested buyers? Will it appeal to the nondomestic brands that have shunned the show in recent years? Will it draw the same level of international press as previous shows? Time will tell. The NAIAS committee hopes the new dates and show refresh will produce wonderful results. I’m hoping for the same because the NAIAS is a memorable event for me, having attended the show and its many parties every year for decades. It’s even become a tradition for my younger son and me. So with all the promising changes ahead, I’m looking forward to continuing this fatherson outing for many years to come.

Find, Friend, Follow

Find us online at mi.meetingsmags.com, and make sure to “like” us on Facebook, and follow us on Twitter, Pinterest and Instagram to stay in the loop between issues. /MIMEE TINGSMAGS

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@MIMEE TINGSMAGS

/MEE TINGSMAGS

/MEE TINGSE VENTSMAGS

SPRING 2019

“

What’s the best swag you’ve received at an event?

”

mi.meetingsmags.com EDITOR MANAGING EDITOR SENIOR EDITOR DIGITAL CONTENT EDITOR CONTRIBUTING WRITERS

EDITORIAL INTERNS

Ron Garbinski

I have a cute collection of stuffed animals at my desk.

Morgan Halaska Megan Gosch Julianna Fazio Carol Galle, CMP, Roger Gordon, Bill Semion, Jeanine Matlow, Megan Swoyer, Kristi Zimmeth Taylor Hafner, Brianna Smiley, Kendall Van Horne

Everything and anything Shinola

EDITORIAL ADVISORY BOARD

Traci Bahlman, Holiday Market Catering • Paul Brown • Greg DeSandy, Cobo Center Larisa Draves, Draves & Associates • Carol Galle, CMP, Special D Events Lyn Gleasure, Bedrock Detroit • Janet Korn, Experience Grand Rapids • Lindsay Krause, Special D Events John Kuithe, Hospitality Specialists • David C. McKnight, Emerald City Designs Kat Paye, National Cherry Festival

A Swell water bottle that was minimally branded by the vendor

A wireless, Bluetooth speaker

DESIGN DIRECTOR ART DIRECTORS PRODUCTION DIRECTOR PROJECT COORDINATORS

CIRCULATION DIRECTOR SUBSCRIPTION MARKETING SPECIALIST

Courtney Nielsen Traci Zellmann, Taylor Severson Dianne Talmage Brittni Dye, Alex Kotlarek

A Mountain of

Possibilities

Detroit Denim bag stuff with Faygo, Better Made chips and Bon Bon Bons

Jeremy Wieland Emily O’Connell

DIRECTOR OF MARKETING & EVENTS MARKETING & EVENTS COORDINATOR

Lauren Madeja Jen McIlvaine

CREDIT MANAGER ACCOUNTANT

April McCauley Katie Bodin

WEB DEVELOPMENT MANAGER WEB ADVERTISING COORDINATOR

Sandy Powell Angela Beissel

Michelle Norton Director of Sales & Marketing

989-732-5181 ext. 344 www.otsegoresort.com

ASSOCIATE PUBLISHER– NATIONAL SALES Laurie Burger 586.416.4195 laurieburger@comcast.net

California Meetings + Events • 303.617.0548 Colorado Meetings + Events • 303.617.0548 Illinois Meetings + Events • 312.755.1133 Minnesota Meetings + Events • 612.787.3148 Mountain Meetings • 303.617.0548 | 425.429.8200 Northeast Meetings + Events • 586.416.4195 Northwest Meetings + Events • 425.429.8200 Texas Meetings + Events • 469.264.7657 Reprints: For high-quality reprints of 500 or more, call 800.637.0334 or email reprints@tigeroak.com. For address changes, ordering single copies, cancellations, or general questions about your subscription, please contact customer service at 800.637.0334 or customerservice@tigeroak.com. Michigan Meetings + Events accepts no responsibility for unsolicited manuscripts or artwork; they will not be returned unless accompanied by a stamped, self-addressed envelope.

T IGE R OA K M E D IA

FOUNDER & CEO PRESIDENT CHIEF FINANCIAL OFFICER VICE PRESIDENT OF DEVELOPMENT DIRECTOR OF MARKETING & BUSINESS DEVELOPMENT

R. Craig Bednar Tony Bednar Barb Steinhauser Susan Isay Jim Younger

900 South Third St., Minneapolis, MN 55415 Phone: 612.548.3180 Fax: 612.548.3181 Published quarterly Michigan Meetings + Events, Spring 2019 © 2019 Tiger Oak Media. All rights reserved. Printed in the U.S.A.

MI.MEETINGSMAGS.COM

Bavarian Inn Lodge & Conference Center

Experience small town charm with big city results. Grow your meeting’s attendance with our central location and unique venue.

• Conference Rooms for 500 Delegates • 10 Breakout Rooms • Complimentary Wireless Internet • 2 On-Premise Restaurants & Lounges • Nightly Entertainment • 360 Bavarian-Themed Guestrooms • Walking Distance to Main Street • World Famous Frankenmuth® Chicken Dinners • Bring the family along! We offer 4 pools, 2 water slides, and a family fun center.

Located In the Heart of Downtown Frankenmuth

Bavarian Inn Lodge & Conference Center One Covered Bridge Lane, Frankenmuth, MI 48734 frankenmuthmeetings.com • 1-877-213-7664

PRODUCTS, PLACES & INSPIRATION

Meeting Notes SIGNATURE DRINK 12

NEW EVENT SPACE

EXPERT ADVICE

RESTAURANT REVIEW

Sustainable SWAG

Three eco-friendly products offer a fresh take on common event goodies.

The Amazing Pasta Straw

With the global spread of plastic straw bans, plenty of plastic-free alternatives have hit the mainstream. The Amazing Pasta Straw, made simply from wheat and water, is completely biodegradable (that is, if it isn’t eaten). Unlike plastic straws, these won’t break down midsip and are clean of dyes and glues. Planners can test the straws with a sample pack or buy in bulk for large meetings and events. pastastraws.org

Amborella Organics Lollipops

Amborella Organics lollipops are as eyecatching as they are environmentally friendly. The hand-poured organic pops are made from cane sugar and edible herbs and flowers such as lavender, hibiscus and mint for a refreshing burst of flavor and striking visual. But it’s Amborella’s patented seed-bearing technology that makes these sweet treats a gift that keeps on giving. After enjoying a lollipop, simply plant the biodegradable stem and wait for a seedling to sprout. Seeds correspond to each pop flavor and while Amborella offers unique options like Peach & Marigold or Sage & Marshmallow, Champagne & Roses has become a crowd favorite for events. Planners can even work with Amborella to craft co-branding opportunities and custom flavors. amborellaorganics.com

P H OTO S : J O E L S C H N E L L

Dust City Designs Wood Stickers

Made from FSC certified wood, Wood Stickers are etched, cut and printed by lasers and printers, then sanded and finished by hand. Unlike vinyl stickers, the wood decals are fully biodegradable, helping to eliminate micro-plastic pollution. With over 2,500 stock designs and the ability to create custom stickers, planners can join companies like Whole Foods and Instagram in creating guilt-free branded swag. woodstickers.com — Megan Gosch

MI.MEETINGSMAGS.COM

PRODUCTS, PLACES & INSPIRATION

SIGNATURE DRINK»

Blossom & Rainfall AMWAY’S HISTORIC LUMBER BARON BAR OFFERS SPRINGTIME FAVORITES.

INGREDIENTS —1.5 oz. Four Roses Bourbon —.5 oz. Lillet Rose —.75 oz. hibiscus tea syrup —.5 oz. fresh lemon —1.5 oz. Topo Chico club soda DIRECTIONS Mix together, pour over ice cubes and garnish with a bushel of blanched mint.

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Courtesy of LUMBER BARON BAR Amway Grand Plaza Hotel, Pantlind Wing 616.774.2000

P H O T O : A M WAY H O T E L L U M B E R B A R O N B A R

YOU’LL DISCOVER A CHARMING little cocktail lounge nestled in a quiet corner of the historic Pantlind Wing if you wander around the Amway Grand Plaza Hotel in Grand Rapids. Those looking for a cozy evening escape, complete with a fireplace and leather club chairs, can enjoy the intimate Lumber Baron Bar’s large selection of premium drinks and its blind selection of wines by the glass, which allow visitors to sample varieties they may not have sipped before. For spring, the Lumber Baron’s lead mixologist, Jeremy Williams, presents one of his favorites—Blossom & Rainfall. “It combines Kentucky bourbon with floral hibiscus as well as a wine-based aperitif for an effervescent bouquet of spring time flavor. Refreshingly revitalizing, I created this cocktail to appeal to the palates of our bourbon-crazed customers as we move into the springtime,” he says. Another one of his spring favorites is In the Orchard. “Flavors of orchard apples, wild strawberries and rhubarb are interlaced with hints of nuts, herb and Caribbean spices for a sophisticated woo,” Williams adds. “Showing how versatile and delicious sherry can be in cocktails, this combination showcases the complex complementary flavors of both the wine and fruits to create a cocktail with a great depth of flavor.” But he says you’ll have to visit his Lumber Baron Bar to savor this Busnel VSOP Calvados and sherry delight.

THE ALL-NEW

25,000 square feet of remodeled space State-of-the-art Crestron® sound system Vibrant “lake effect” design theme New air walls and LED lighting Private meeting planner office All-new digital signage

MEETINGS MODERNIZED New look, long history. For over 30 years, Governors’ Hall at Grand Traverse Resort and Spa has been Northern Michigan’s premier meeting destination. Newly renovated with updates to technology, services, and design—along with a brand-new meeting planner office—Governors’ Hall is ready for the future. See the transformation at grandtraverseresort.com/governorshall.

Owned and Operated by the Grand Traverse Band of Ottawa and Chippewa Indians

PRODUCTS, PLACES & INSPIRATION

INSTAGRAM-WORTHY LOCATIONS»

Stunning Views

This Bedrock Detroit venue shines as one of the best downtown. THE BEDROCK EVENTS TEAM LIKES TO CALL The Madison Loft, Auditorium and Rooftop “an all-in-one option” because it features three amazing and separate spaces that are truly worthy of multiple Instagram posts. We asked Bedrock Event Coordinator Lauren Jacks and her team to share an inside look at The Madison, often called The M, and its three spaces: a high-tech 130-seat auditorium, an airy loft area that accommodates up to 180 guests, and a stunning 7,000-square-foot rooftop with a covered catering area, a dance floor and full-service bar. Tell our readers about your venue and why it’s so special. Located in the heart of Detroit just steps away from Comerica Park, The Madison Loft and Rooftop provide iconic views of historic landmarks and an architecturally rich skyline. We offer purposefully curated artwork throughout the space, a state-of-the-art auditorium with built-in audio-visual, and no-hassle beverage packages. Our highly personable and professional team comes with more than 50 years combined expertise in the industry to ensure not only successful events, but also unforgettable experiences.

What advice can you offer meeting and event planners about using your venue? Regardless of weather, we have you covered. When you reserve The Madison for your event, you’ll have access to not only our breathtaking Rooftop but also the industrial chic Loft; a built-in weather back up plan is a must. Our dedicated and hands-on event managers work with our clients throughout the entire process from initial inquiry to post-event wrap up.

Get Connected The Madison's triple play (from top): The 7,000-square-foot rooftop deck; the airy loft function space; and the 130-seat auditorium.

THE MADISON | bedrockdetroit.com | 313.373.8720

SUBMIT YOUR IDEAS! We love hearing from our readers. The Michigan Meetings + Events team is always looking for new and different venues to feature in our Instagram-Worthy section. Share your favorite sites and photos, if available, with editor Ron Garbinski at ron.garbinski@tigeroak.com.

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P H OTO S : T H E M A D I S O N

What types and size range of events can your venue host? Whether you’re looking to tie the knot, celebrate a milestone, connect with team members, or host a corporate or fundraising event that produces real results, The Madison was built to suit one and all. Our space is perfect for presentations, seated dinners, strolling receptions, and more. We welcome groups of all sizes and would love to hear more about how we can make an event come to life.

PRODUCTS, PLACES & INSPIRATION

N E W E V E N T S PAC E »

Renovation Complete

Jackson center looks to reinvent its service offerings. BY BRIANNA SMILEY

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a one-stop-shop for all of your event needs,” says Jennifer Lindahl, banquet corporate manager. “We want to be different than anybody else in Jackson and surrounding areas in Michigan,” says Donald Finelli, Commonwealth Commerce Center president. “There is no substitute for experience. Working with one over-arching source for all aspects of an event ensures high-quality customer service and makes the event experience memorable and effortless.” Commonwealth Commerce Center offers 15 meeting spaces and three large ballrooms. The Grand Ballroom features 7,000 square feet of space and can accommodate more than 450 guests, while the Atrium Ballroom is ideal for smaller events of up to 175 guests and features a connected outdoor patio. Each of the three ballrooms include LCD projectors, sound and A/V capabilities, a bar and designated dining area, and a dance floor. Planners can choose to rent one of the various spaces, or for larger events, a full buyout is an option.

Get Connected

commonwealthcommerce.com 517.784.0059

SPORTS VENUE»

RELIVING HISTORY Detroit PAL site re-energizes the old Tiger Stadium field.

IMAGINE HOSTING YOUR NEXT EVENT at the same spot where the Detroit Tigers played games in two World Series. The Corner Ballpark, located at the site of the old Tiger Stadium west of downtown Detroit, is a refreshing space that still holds all of its original charm and history. The Corner Ballpark officially began renting its baseball field last March and its grand opening was held last May. The venue is both a sports arena and an event venue owned by the Detroit Police Athletic League (PAL), a nonprofit organization dedicated to building character in kids. One of the goals of the stadium’s restoration was to provide the PAL with the opportunity to host league games consistently at a facility of its own. With more than 10,000 kids participating in 13 different sports throughout the year with Detroit PAL, the stadium is a safe space to experience memorable events. “We’ve been able to provide a new space that captures a lot of history,” says Elise Dishman, event coordinator for the Detroit PAL. “We’re providing a safe space for kids and the sporting community within a historical landmark that’s been restored to its original appeal. Everyone who visits has their own story to share about the ballpark.” The venue features a 5,720-square-foot banquet space two full-service kitchens, various flat-screen TVs, A/V and sound capabilities and floor-to-ceiling windows that look out over the field. The space can accommodate 300 people seated or more for a reception-style event. Two boardrooms have views of the baseball diamond and events can be held directly on the field in warmer months. detroitpal.org; 313.833.1600 —Brianna Smiley

P H O T O S : C O R N E R B A L L PA R K ; C O M M O N W E A LT H C O M M E R C E C E N T E R

REPURPOSED FROM A FORMER engineering facility into a 400,000-square-foot, five-story commerce and event space in 1991, Jackson’s Commonwealth Commerce Center recently completed a major renovation. Adding to its already expansive options, the facility now offers an 8,500-squarefoot banquet space known as the City View Ballroom, which can accommodate more than 450 guests for any size event, from a corporate meeting to an extravagant wedding. The new ballroom features glass windows surrounding the event space, decorative lighting, sunset views and four big-screen TVs. The first event hosted in the ballroom was last March and although the renovation is complete, the facility continues to develop and evolve its event space. The center also is working on reinventing its services for 2019. Some of those include a personal hairdresser, a wedding dress and tuxedo boutique, a nail salon, and personalized bartenders and caterers. Nearby hotels also work with the venue to find event space for their guests. The center offers its own licensed vendors to ensure quality customer service. “There are so many companies that don’t do customer service anymore. We’re truly

PRODUCTS, PLACES & INSPIRATION

EXPERT ADVICE»

ADDITIONAL GRATUITIES DO THOSE SERVICE CHARGES MAKE THEIR WAY TO WORKERS? BY CAROL GALLE, CMP

DRIVING MEMBERSHIP

Special D Events designs a night of fun to launch RevUP 2030 campaign. When the Center for Automotive Diversity, Inclusion and Advancement (CADIA) in metro Detroit wanted to design an engaging and professional women’s event last October, group founder Cheryl Thompson reached out to the Special D Events team from Ferndale. Together, they developed a plan that launched the group’s RevUp 2030 campaign to double the number of women in automotive leadership and to drive new memberships. The event, presented at the Great Lakes Culinary Center in Southfield, included a signature cocktail (an apple cider mimosa with edible luster dust) upon arrival that encouraged networking, welcome remarks from Thompson (Lead One, Lead All CEO), a panel discussion with influential women in the automotive industry and a Q&A session. It was “A+,” says Thompson. “The event was a success and exceeded my expectations. There was a good balance of teaching, leading, and listening.” The Special D Events team included Project Manager Shanthi Sivanandham and Project Coordinator Sarah Elliott with on-site management by Kayla Wurst. Vendors included linens by Event Source, catering by Great Lakes Culinary Center, photography by Brett Mountain, videography by Exit 14, floral arrangements by Special D Events and event signage by Carrie Hillis. specialdevents.com; 248.336.8600

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changes to that proposal, and it’s unclear how tipped employees will benefit. Meanwhile, mandatory venue and supplier service charges continue to increase. According to one hotel industry source, in the past 17 years, U.S. lodging industry fees and surcharges have increased every year except for brief periods following 2001 and 2008 when lodging demand declined. As a planner, I often remind clients that service charges don’t necessarily make their way to the people that help us every day on the front lines. Under federal law and in most states, employers may keep any money designated as a “service charge.” The law generally considers this part of the contract between the patron and the establishment, not a voluntary acknowledgment of good service by an employee. Many employers give at least part of these service charges to employees, but that’s the employer’s choice. Employees have no legal right to that money. So, the bottom line is that if you want to make sure your service workers are being compensated properly, you should always ask for an itemized breakdown from your venue or supplier. What does their service charge cover and how are those funds distributed? With that information in hand, you can budget appropriately and defend the need for those additional gratuities. For information about tipped minimum wage laws in each state, visit dol.gov/whd/state/tipped.htm

CAROL GALLE IS THE PRESIDENT AND CEO OF SPECIAL D EVENTS, A BUSINESS MEETING AND SPECIAL EVENT MANAGEMENT AGENCY AND DETROIT DESTINATION MANAGEMENT COMPANY, BASED IN FERNDALE. SHE IS A MEMBER OF THE MICHIGAN MEETINGS + EVENTS HALL OF FAME AND EDITORIAL ADVISORY BOARD.

P H OTO S : S P E C I A L D E V E N T S

EVENT SHOWCASE»

f the chatter on meeting planner social media channels is any indication, service charge fatigue is real. And it’s making it harder for planners to justify that “Additional Gratuities” line item in our budgets. If you’re a planner reading this column, chances are you’ve tipped out of your own pocket. Because work simply must get done. We couldn’t produce successful events without the support of so many hospitality professionals, many of whom rely primarily on tips as compensation for their work. Under U.S. federal law, there are two classes of workers: those who make tips and those who do not, with different rules for each. Currently, the federal minimum wage for tipped workers sits at $2.13 per hour. Yes, $2.13 per hour. And, it hasn’t increased in more than two decades. In practice, employers must follow whichever law—federal, state or even local—is the most generous to employees. In Michigan, the minimum wage for tipped employees sits at $3.25 per hour and assumes that employees will make enough tips to earn $5.73 per hour. In theory, employers are expected to make up the difference if tips don’t bring workers up to that $5.73. But, there is no real accountability to ensure that happens. So, it’s no surprise that in 2016 the U.S. Department of Labor reported an 84 percent violation rate in this area. Last September, Michigan lawmakers adopted a proposal that would gradually raise minimum wage to $12 an hour by 2022, including for tipped workers. This kept the proposal off the ballot for a public vote. Postelection, however, lawmakers have made major

MISSION POINT mackinac island

2018

241 newly appointed guest rooms and suites Locally-sourced culinary offerings 38,000 square feet of flexible meeting space

The Perfect Choice for Groups in Michigan’s Must-See Destination One Lakeshore Drive, Mackinac Island, MI 49757 | www.missionpoint.com | 906.430.4561

PRODUCTS, PLACES & INSPIRATION

CROWD CONTROL»

WORK YOUR PLAN

Security expert shares advice on how to keep events— big or small—safe. B Y R O N G A R B I N S K I MIM+E: What are the most pressing security issues facing the industry? TK: I’m focusing on the people flow and crowd management planning to ensure we avoid congestion as that can lead to safety issues. While doing so, we’re reinforcing the client’s expectations, guest experience/satisfaction and ultimately driving the brands devotion to deliver unparalleled activations for their audiences with secure and safe operations.

MIM+E: Why and how did you get into the security industry? TK: I’ve always been told by those that I am close to that I have a very protective nature. In essence, that I embody GPJ’s corporate vision, “Passionate. Collaborate and Fearless.” I believe these attributes led me to a career in safety and security where I have consistently protected individuals and teams in a myriad of situations while also proactively uncovering potential challenges to mitigate threats. MIM+E: What type of projects are you focusing on at GPJ? TK: I’m currently focusing on expanding GPJ’s safety and security offerings for our robust clientele as well as defining our emergency preparedness to ensure the safest possible environments for all of our stakeholders (employees, attendees, vendors, etc.). GPJ wants our attendees to focus on the phenomenal activations and experiential concepts we create in tandem with brands. We’ll be in the background ensuring safety and security. MIM+E: How has the security business changed over the past 10 years? TK: Throughout the past decade, specifically, prior to 9/11, the majority of intense security concerns were predicated on political or geographical issues. Compared to today, where the prevalence and occurrence of first person/active assailant concerns for all people (whether it is travel related, public forums, etc.) are deeply rooted and a common thread across all areas.

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MIM+E: What top three security recommendations would you offer to those coordinating (planners) and hosting (venues) larger meetings and events? TK: Potential suggestions include: •P re-event security planning with internal and external stakeholders •O ngoing communication on-site (planning teams, host, security detail) to ensure there is no suspicious activity and/or rapid response in the event of an emergency •E nsure clear understanding of what motivates the planner/brand to optimize the brand and its recognition, which can be protected through a coordinated crisis management plan

MIM+E: How can planners ensure that their activities are secure? TK: It’s paramount to coordinate thorough pre-event planning, security, and programming and to arrange ongoing communication meetings with appropriate stakeholders (internal/external) before/during/after the event. In doing so, planners can work to mitigate issues, plan accordingly, ensure requirements are met and discuss crisis management planning and guidelines in the event something emergent should occur. MIM+E: How can planners and venues work together better on safety issues? TK: It is essential that there is a cohesive working relationship between the planners/clients and the venue while continually striving to have ongoing communication and open dissemination of information to effectively accelerate the relationships with the parties involved

MIM+E: What initial safety steps do you recommend for events? TK: An initial step would be an evaluation of the event and developing a business continuity plan to identify the risks, threats or vulnerabilities that could impact the event's continuous operation and provide that a security framework is in place for building organizational resilience and the capability for an effective response. I would not differentiate on size and scale when utilizing this initial step. MIM+E: Do indoor and outdoor events present different security concerns? TK: Both indoor and outdoor venues pose unique challenges, but ultimately success resides in creating a security environment that is unobtrusive and esthetically pleasing, all while providing a safe, secure and enjoyable experience for all attendees. MIM+E: At what size function should planners include security contractors into their planning process? TK: I would always defer to utilizing a security contractor in the planning process, regardless of the size and when possible, engage with local authorities.

P H OTO S : TO D D K M E N T T

ast summer, Todd Kmentt transitioned his more than 20 years of experience in federal law enforcement and global security to Michigan. We gave him a few months to settle into his new role as director of global safety and security at George P. Johnson Experience Marketing (GPJ), headquartered in Auburn Hills, before asking him how planners and GPJ clients can improve security at their events.

and inspire engagement. Preparation and planning meetings, shared programming and documents, run-of-show, emergency service information, crisis planning guidelines and action plans and relevant equipment should be transparent for all activations among appropriate teams and leaders.

Meet where you

love to play Four seasons and three resorts offer endless opportunities to meet, relax and restore in northern Michigan. • Four-season playground • Quaint waterfront towns of Harbor Springs, Petoskey and Boyne City • Flexible Event space including team building venues

844.811.3483

• Lodging options from standard hotel rooms and spacious condominiums • Fully customizable catering menus and variety of restaurants

BOYNE.com/meetings

Groupsales2@boyne.com

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PRODUCTS, PLACES & INSPIRATION

RESTAURANT REVIEW»

Tres Bien!

French bistro six.one.six at the JW serves up memorable classic fare; prepares for even more improvements. BY MEGA N SWOY ER

Tell us about the restaurant’s menu. Our executive chef, Todd Webb, created the menu. Chef Todd is classically trained. What’s the restaurant’s mission? Eat local, live global. Our goal is to provide food that evokes emotion. What are three of the most popular items served? Coq au vin rouge, a classic French dish; steak frites café de Paris, a New York strip steak with truffle fries; and soupe à l'oignon gratinée, a classic French onion soup.

How about for dessert? What should one not miss? Don’t forget to order your apple tarte tatin— this special warm dessert takes 30 minutes to prepare. Your server should offer to place the order midmeal.

Two classic French items, the braised chicken coq au vin dish (top) and apple tarte tatin, an upside-down pastry (bottom), rank among the restaurant's favorites.

How many people can your semi-private space accommodate? I especially liked it because although you are in a private area, you still felt like you are part of the restaurant ambiance, thanks to nice partitions and an open, airy feel. We can accommodate up to 20 people for private events in that space. I loved that outside patio/bar. Sitting beneath that cool tent and looking out to the Grand River and city was special. Is that part of the restaurant? Yes! The Jdek is part of the restaurant and can support up to 200 people for private events and six.one.six can hold an additional 100 guests (accommodating up to 300 total guests for a full buyout). The Jdek season is May 1 to Oct. 31. How did you decided upon the name of the restaurant? six.one.six is the regional area code for Grand Rapids. Is there anything else you’d like to add that meetings and events planners might like to know? Meeting and events attendees always mention to us that they want a seamless experience. Our hotel is very conscious of this. Moving from meeting space to six.one. six or six.one.six to your guest room, your service will be consistently curated and the food will always be exceptional.

I understand, six.one.six is in for a few changes? Yes, it’ll kick off a full “bistro renovation” at the end of first quarter 2019. It’s always nice to know what people who work there love most on the menu. What’s your favorite dish? Oldani: The porc à la Normande (the pork chop entrée). Remes: The salmon with beluga lentils (saumon d’ecosse aux lentilles).

Get Connected SIX.ONE.SIX ilovethejw.com/dining | 616.242.1448

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P H OTO S : S I X .O N E . S I X

consider myself one of the lucky ones— that is I dined in the private dining space at six.one.six, the French bistro at JW Marriott in Grand Rapids, and indulged on everything from French onion soup to rainbow trout to coq au vin rouge. In one word, exquisite! JW’s team created delightful fare in beautiful surroundings. Planners should consider a meeting or event at this 1-yearold Michigan treasure. (Note: It kicked off in March 2018 and was a different restaurant before that.) I have nothing but high marks for its offerings and for this team, including hotel General Manager Nicholas Remes, Director of Food and Beverage Becky Oldani, and executive chef Todd Webb. Here, Remes, who’s been with the company for 11 years, and Oldani, who’s a 10-year JW Marriott veteran, answer my questions on why this venue is the crème de la crème:

FOR PROOF ONLY - PROOF 1 Ad will run: Michigan Meetings + Events, Spring 2019 Ad Size: 1/2 horizontal 7”x4.875” This proof does not reflect the image quality of the final printed piece. Photos or images may appear fuzzy due to the low-res format of this file. This proof does not reflect the image quality of the final printed piece. Photos or images may appear fuzzy due to the low-res format of this file.

FREDERIK MEIJER GARDENS & SCULPTURE PARK IN GRAND RAPIDS

May 22, 2019 SWEETS | SAVORIES | BEER | WINE I N F O & R E G I S T R AT I O N a t M I . M E E T I N G S M A G S . C O M

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TREND REPORT FOOD CHOICES

With offerings such as this scallop delight, the chefs at the Amway Grand Plaza can be very creative with special-request menus.

PICK AND CHOOSE

Chefs and caterers constantly update their menus as special food requests and the number of cases and allergy types increases. B Y J E A N I N E M A T L O W

preference, local caterers and chefs are getting plenty of special requests for food. As corporate executive chef, Josef Huber at AHC + Hospitality in Grand Rapids, explains, “In the past 20 years, you might have one in a hundred people request a special meal. At this point, it’s anywhere from 10-15 percent.” While some requests are due to allergens, others are based on food preferences. “The food shows on TV really educated our guests. They’re savvier than they were 10-15 years ago,” he says. Some use the menu as a guideline before altering it, especially à la carte items. Others are allergic to The Big 8, such as shellfish and nuts. In Michigan, Huber says it’s a requirement to have at least one person in the kitchen that is allergen-trained. Whether someone chooses to be gluten-free or they’re allergic to gluten, he says, “They want to know what’s in there. For us in the

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kitchen, we need to be prepared to serve a celiac person. We need to take it very seriously.” Others may be health conscious or following a weight-loss diet. Huber says gluten-free remains their top request closely followed by shellfish or fish. Peanut allergies also continue to be a big request. Other food requests come from ethnic groups that may ask for halal meals or kosher meals. “We contract with a kosher kitchen in Grand Rapids. We also have quite a few Indian dinners and halal meals. We have to figure out how to make everyone happy,” says Huber. They are making more and more authentic meals for ethnic groups, such as one that wanted an Argentinian barbecue and Indian weddings that last for three days with up to 1,000 guests where they can partner with an Indian restaurant in town.

For a large group, they plate some vegan meals just in case. “We’re going to cover it all,” he says.

As You Like It In the last decade, Terra Brock, event manager for Zingerman’s Catering & Events in Ann Arbor, says they’ve seen the number of cases and allergy types increase tremendously, which has affected how they handle them. Ten years ago, she says it was almost seen as “their problem” and guests with allergies or dietary restrictions were left to bring their own food to events if they wanted to have assurance that the food they consumed was safe for them. “Not that we wouldn’t have done our best to facilitate allergy-related requests back then, but I don’t think clients were even asking the question of their guests because it was a rarity,” she says. “Now it is an expected part of the eventplanning process and we’re prepared for it and we know how to handle requests effectively and

A M WAY G R A N D P L A Z A P H O T O B Y L A U R E N P E A C O C K ; B E L L A E D O L C E C A K E S P H O T O B Y H E AT H E R P I E R C E

WHETHER A PERSON HAS ALLERGIES or it’s simply a matter of personal

with minimal stress to the clients, the guests and ourselves.” Today, more clients want more information posted about the menu items, sometimes even the entire list of ingredients for each dish. “We end up augmenting and customizing more dishes for events in order to accommodate guests with allergies,” says Brock. “In addition, more and more people have self-imposed dietary restrictions and preferences due to diets and other considerations of health. We help clients with all sorts of menurelated questions and requests in this arena.” For smaller events, when someone has severe allergies, it is common to just make the entire menu clear of the allergens in question. They have systems in place to minimize the chance for cross-contact for their menu items, orders are flagged so every person in the food preparation process is aware of the allergy, and everyone takes it seriously. With larger events, Zingerman’s often labels allergens on the food signs so anyone with any allergy knows what is safe for them to eat and what to avoid. Although there is always the chance of cross-contact somewhere along the line, most people know how sensitive they are to their allergens so they can make educated decisions about what to consume. “We believe everyone should be able to receive a meal at any event they attend that is not only really great food, but safe for them to eat,” Brock says. “Every guest is equally important and no one should fall through the cracks and not be able to eat the food provided.”

Heightened Awareness The biggest uptick for special requests, according to Traci Bahlman, director of sales for Holiday Catering, the catering arm of Holiday Market in Royal Oak, is gluten-free. For a good size event, about 10 percent of the room is eating gluten-free whether it’s for allergy or preference. Cheese and sushi made in-house can be gluten free and gluten products like crackers and bread typically associated with other items can be served separately from the meals. “We are really careful about cross contamination with gluten-free requests,” she says. For meetings, Detroit-themed food stations have become a popular request that’s a big

hit with out-of-town visitors. Personalized requests are also popping up, such as a wedding with a bride from Michigan and a groom from Maryland. Their favorite food was Mediterranean, so their celebration featured foods from all three categories. “Those planning an event have a heightened awareness that wasn’t there even 10 years ago. People sometimes ask for locally sourced for smaller events and we do it as much as possible for larger groups. Organic and vegan are also popular selections for a more intimate event,” says Bahlman. “With vegetarian and

Although she doesn’t make dairy-free cakes, she can refer people to a safe kitchen for those requests. The same goes for vegan that’s starting to pop up more and more with sweets. “Pastry tables have become popular for weddings and some even replace the cake. Guests choose whatever they want and I can stay at the wedding and man the table with French style pastries they might not recognize. I also give them carryout boxes so they can take a treat or two home,” she says. There are so many special requests, such as the French macaroons as party favors that she

Bella e Dolce Cakes’ gluten-free desserts, such as these apple bourbon bacon tarts, are popular special request items.

gluten-free, I don’t even write a menu anymore without thinking that way.”

Special Treats For Erin Sonntag, pastry chef and owner of Bella e Dolce Cakes in Walled Lake, gluten-free is also her biggest request and the buttercream she uses for cakes happens to fall into that category. “We’re typically asking before they come in for a tasting,” she says. The other most popular request comes from those with nut allergies. “Because we bring out every cake flavor and all the filling flavors for a tasting, we try to make those with nut allergies the first appointment of the day,” adds Sonntag.

says are hugely popular in a two-pack placed on the guest table. “Everybody still deserves something sweet at the end of the night and they can have options,” says Sonntag.

Get Connected AMWAY GRAND PLAZA HOTEL amwaygrand.com | 616.774.2000 BELLA E DOLCE CAKES bellaedolce.com | 248.295.1500 HOLIDAY CATERING holiday-market.com | 248.543.4390 ZINGERMAN’S CATERING AND EVENTS zingermanscatering.com | 734.663.3400

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MEET & EAT FOOD TOURS

MOVEABLE FEASTS

Statewide tours offer tasty options for corporate foodies and fans of local wine, beer and spirits. BY KHRISTI ZIMMETH

MOST PEOPLE KNOW MICHIGAN IS FAMOUS FOR ITS GREAT LAKES. Fewer, however, know it’s also renowned for its equally great food and drink. From eclectic eateries in Ann Arbor to Traverse City’s top-rated vintages and West Michigan’s best brews, there are many ways to savor the state. The good news for meeting and event planners is that tour operators have done all the hard work. They say participants only need to show up hungry and thirsty. Read on for “satisfying” places to host your next event.

What’s Brewing Out West West Michigan Beer Tours (WMBT) in Kalamazoo was, appropriately, started on a beer napkin. It was 2013, and General Manager and co-founder John Liberty was

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enjoying a pint one evening with co-founders Aric and Lisa Faber and discussing how they could get involved in the renaissance of the area’s craft beer industry. “It was during this conversation that we started our initial business plan. The first tour was 10 months later,” he explains. Tours connect beer lovers with a behindthe-scenes experience showing the process, the people and the pride behind Michigan beer, he says. WMBT specializes in corpo-

rate outings, from team-building, team sales rewards, post-conference entertainment, holiday party alternatives, quarterly bonus events or educational outings. Five- to six-hour trips for 10-50 people are customized to group sizes and interests. “For the safety specialist and engineers, the brewery tour will be more focused on the equipment and processes of brewing beer,” he explains. “For a more agricultural or environmental audience, we’ll have the visits honed in on how locally sourced ingredients are utilized in beer, or visit a local hop farm. The times, dates and locations are all flexible and we work with our clients to determine what locations make the most sense for their needs.” Most include three stops with pints or samples at each, introductions to owners or brewers, and pick-up and drop-off at the location of choice. The company has planned specialty outings for many of West Michigan’s top firms. “We’ve provided a farm-and-beer designed trip for a nationwide association of herb enthusiasts. We created a private tour aimed at safety pro-

P H O T O S : W E S T M I C H I G A N B E E R T O U R S ; B Y T H E S I D E WA L K F O O D T O U R S

Several of the West Michigan’s Beer Tours include three stops with pints or samples at each, introductions to owners or brewers, and pick-up and drop-off at the location of choice.

cedures and regulations within the production side of breweries, and how they vary based on size and resources. We arrange for special presenters at each brewery who can speak specifically to that audience. We also adjust our presentation to emphasize their industry,” Liberty says. All participants are treated to WMBT’s infectious enthusiasm for their product. “We love to showcase the vast differences in facilities, recipes and equipment,” he continues. “We also can work with groups whose members may not all like craft beer. We either help introduce them to new styles they’ve never tried, or work with breweries that offer an alternative to beer to assure everyone has an enjoyable time. It’s also a blast to introduce food/beer pairing options for our guests. It can elevate the experience another notch or two.” Natalie Dean, an urban planner with Wightman & Associates in Kalamazoo, is among WMBT’s fans. “John is just the friendliest guy and most knowledgeable beer guru in West Michigan,” she claims. “There’s a reason why his tours are so popular “ “From an event organization standpoint, we remove all heavy lifting and take care of all the logistics,” Liberty says. “We work very closely with our brewery friends to create unique interactions and experiences that go behind just the liquid. Our clients get a chance to hear the brewery’s story in a relaxed and informative presentation. Also, West Michigan beer is among the best in the world. That helps a lot.”

Adventures in Ann Arbor Forbes magazine recently rated Ann Arbor among the top five college football towns with incredible food scenes. If you’re looking to “Go Blue” and check out the city’s exciting and always-changing food scene, By The Sidewalk Food Tours, a new company founded in 2017, offers insider tours sure to please you and your palate. Aniruddh Gala, owner, founder and “chief eating officer,” was inspired by a similar food tour he took in Montreal. “We believe food is the easiest way and definitely the most fun way to get a peek into a culture. And when you can

Those participating in an Ann Arbor By The Sidewalk tour can enjoy special food stops at area restaurants (above) and hear tales about local history presented by expert guides (right).

have so many tastings on a three-hour tour along with educational insights, history, trivia and stories from someone who knows the place in and out and has everything planned for you, along with not waiting in lines, why would you choose otherwise? We love Ann Arbor and wanted to show all the lovely places it has to offer.” Be sure to go with an open mind and an appetite, Gala adds, because he prefers not to share his always-changing details and locations ahead of time. That element of surprise is an important part of By The Sidewalk, which change often to reflect the city’s ever-evolving industry and experience. Stops include, but are not limited to, restaurants, markets, bars, tasting rooms, local artisans and vendors. “Food is a global language,” he explains. “Tours are designed for guests to explore the area through the medium of food. Tastings have been meticulously paired with history, trivia and garnished with stories which will leave lingering memories.” That, he adds, “makes food tours interesting for team-building activities, employee-appreciation day events, after-meeting activities and other corporate events. Places we go to are all unique and local to the area. Our aim is to design a very diverse and local experience.” A current tour is called Classic Ann Arbor, but tours can be customized according to interests, he explains. “We have worked with and planned business and corporate events in

the past. This is where our private food tour offerings come into play. Companies can block off a day or time per their requirements and have a food tour particularly for themselves. They can also customize their tours if there are particular stops they want to make.” The surprise element is one of the things past participants rave about, Gala says. “The planning part of the entire event/activity is arranged by us. Attendees are completely unaware of how things are going to pan out. And food is only part of the tour. It’s the overall experience which our attendees have enjoyed in the past. Another a-ha moment is when owners and staff at these places come out and talk to the groups. This makes for a special experience.” Laura Herman, pastry chef with the Women’s Athletic Club of Chicago, took a recent tour with a group of about 20 chefs from Windy City-area clubs. “We went to places we would have never thought to go otherwise,” she explains. “He taught us

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MEET & EAT FOOD TOURS

about the history of Ann Arbor as well as the food scene in one afternoon. It made us want to go back for more.” Future plans include adding a new libation tour in 2019. Whatever the subject and tour stops, the company specializes in “creating moments of unexpected discoveries,” he adds. “On so many occasions people have discovered something new about a place or city even though they have been here all their lives.”

Great Lakes, Great Wines Located in the middle of Northern Michigan’s enviable wine country, it’s not surprising that Traverse City-based The Magic Shuttle Bus’ custom vineyard tours are among their most popular for groups or business outings, according to owner Sean Mackey. “Choose Old Mission Peninsula to experience a unique variety of award-winning wines paired with bay-to-bay views, or the Leelanau Peninsula for some of the most iconic vineyards and sights the Traverse City area has to offer,” he recommends. Mackey founded The Magic Shuttle Bus in 2012 (yes, the name is a riff on the popular children’s series “The Magic School Bus,” he says) when he was just 20. “I decided to buy a bus to haul me and my friends around,” he explains. “We took it out a lot and word started getting out. I started getting random calls asking about the bus,” he explains. A business was soon born. Since then, he’s expanded with one new bus every year into a

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10-bus fleet, most with “blue” in their name. There’s even “Naughty Blue” with a pole in the back “for the really fun and ambitious groups,” he says. The Traverse City-based business specializes in private and corporate outings and serves all of Northern Michigan. Buses accommodate 12-40 passengers, most with a school-bus style exterior and a renovated interior equipped with perimeter seating, LED lighting, integrated coolers, wood or checkerboard flooring, air conditioning, tinted windows, and a full Bluetooth audio system, says Mackey, “so our groups are able to jam out to the music of their choosing.” “We offer pre-planned tours for those who are unfamiliar with Traverse City, as well as customized tours to fit the needs of any group,” he says. Options include wine tours, brewery tours, distillery tours, scenic or color tours, “as well as customized tours to fit your every desire,” Mackey says. “All you have to do is tell us what kind of tour fits your group and leave the rest to us.” Groups can choose a particular location, enjoy premium tastings and tours and enjoy behind-the-scenes tours. The Magic Shuttle Bus sets up an itinerary and calls sites ahead of time to eliminate wait times and lines, a service that “makes for a much more efficient and pleasant experience,” Mackey says. Wine tours are among the most requested. “Traverse City is home to more than 30 wineries which are based on two beautiful penin-

sulas. There is a reason Traverse City is the cornerstone to all of the ‘Pure Michigan’ ads you see on television.” Like both wine and beer? Consider the “Best of Benzie,” he says, which features one winery, one brewery and one distillery. “Learn how the beer is crafted at Lake Ann Brewing Co., how the wine and mead are made at St. Ambrose Cellars, then to Iron Fish Distillery to learn how liquor is distilled,” adding that “all are hidden gems in Benzie County.” Most of the corporate or business tours start and end at the Grand Traverse Resort, but the company offers pick-up and drop-off at hotels and residences as well. “Our clients appreciate the ease of booking with The Magic Shuttle Bus,” he adds. “We try to keep it very simple and easy.” Stef Johnson, a graphic designer with Image 360 in Traverse City, is among those who have enjoyed the ride. “We used The Magic Shuttle Bus for our company holiday party,” she says, adding that it was “a great experience that I’ll recommend to anyone planning a group event.”

Get Connected BY THE SIDEWALK FOOD TOURS bythesidewalk.com | 309.857.2071 THE MAGIC SHUTTLE BUS magicshuttlebus.com | 231.492.6144 WEST MICHIGAN BEER TOURS westmichiganbeertours.com | 269.350.4598

P H OTO : T H E M AG I C S H U T T L E B U S

Left: Groups of up to 40 can enjoy the Traverse City sights on one of The Magic Shuttle Bus’ customized outings. Above: A photo booth inside a magical VW bus is just one of the many special touches The Magic Shuttle Bus offers.

Mt. Pleasant, Michigan

Where meeting attendance goes to grow Mt. Pleasant’s central location makes meeting here easy. Home to the Soaring Eagle Casino and Central Michigan University, this college town stands out amongst the rest for its small town feel with big city amenities. To assist you in planning, the Mt. Pleasant Area Convention and Visitors Bureau (MPACVB) provides professional guidance and services to make your next event one to remember. Meet here, in Mt. Pleasant where there’s just the right amenities, just for you.

Plan your meeting or event at www.meetmtp.com. MPACVB | Chris Rowley | chris@meetmtp.com | (888) 772-2018 FOR PROOF ONLY - PROOF 1 Ad will run: Michigan Meetings + Events, Spring 2019 Ad Size: 1/2 horizontal 7”x4.875” This proof does not reflect the image quality of the final printed piece. Photos or images may appear fuzzy due to the low-res format of this file. This proof does not reflect the image quality of the final printed piece. Photos or images may appear fuzzy due to the low-res format of this file.

FOR PROOF ONLY - PROOF 1 Ad will run: Michigan Meetings + Events, Summer 2018 Ad Size: 1/2 horizontal 7”x4.875”

{ LIGHTEN UP } After a day of discussions or training, have fun with your group. Visit our craft wineries, breweries and distilleries. Paddle through scenic waters. Golf beautiful courses and do so much more. For great hotel rates and fun itineraries, go to swmichigan.org/planner. You’ll instantly lighten up your planning load.

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DESTINATION GAYLORD

A WOODSY MEETING PLACE Nature, golf, skiing, rails-to-trails, location and more combine to make this Alpine Village an up north gem. BY BILL SEMION

JUST ASK GAYLORD’S PAUL BEACHNAU ABOUT WHAT KEEPS HIM busy during his breaks from his job as the executive director of the Gaylord Area Convention and Tourism Bureau, and he’ll walk you to his garage.

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culinary cause with events that promote local products and produce. In winter, the focus on after-meeting fun is on snow, with skiing, both downhill and cross-country high on the menu. In summer, Gaylord looks to its warmer outdoor attributes, adding everything from trout fishing to cycling on the North Central State Trail, a segment of Michigan’s 2,000-mile-long Iron Belle Trail, which, when complete, will be the nation’s longest trial within one state. Groups can easily hop on rental bikes on Gaylord’s stretch for an hour or a day, from welcoming nearby communities. Or, stretch your legs and goals to ride all the way to Mackinaw City.

Enjoying the Treetops Adding to the mix are those meeting venues, like Treetops Resort. Begun as a mom-andpop-run local ski hill called Sylvan Knob, Treetops calls itself Michigan’s most spectacular resort, and considering its location overlooking the Pigeon River valley, the theme fits. It’s the place where Gaylord’s summer theme of “Golf Mecca” was born, and where in winter, snow fun takes top billing, says John Rakis, Treetops’ director of sales and marketing. “We have a lot of different meeting spaces available. In our lodge hotel, we have two we call the Oak and Birch rooms. They hold 220 and 260 each, and are also dividable so groups can have breakout sessions,” Rakis says. Then there’s the big space, the 10,000-squarefoot convention center that can hold up to 1,000 theater-style or 760 for banquets. One of Treetops’ other great draws, he says,

Gaylord, called the Golf Mecca, is home to 15 courses, including five at Treetops Resort.

is that attendees can bring their families. “We not only set up meetings and different themed dinners, but activities for families as well as group activities. We pride ourselves on being able to customize and create something unique for each group.” That includes having a licensed daycare facility right at the resort that will design children’s programs while the parents are busy at, say, an awards dinner. “Because of our size, Treetops can do a lot of fun things.” Treetops also prides itself on innovative events to make any gathering worth remembering. “An idea we’re developing for one group is planning an ‘Amazing Race’-type event on the property, where every stop is a culinary adventure from a different country. It’s definitely a fun event customization,” he says. Activities to blend into any meeting include its popular cross-country ski and snowshoe Skiable Feast culinary events, featuring crosscountry skiing or trekking between five food stations, as well as its famous sleigh rides to gourmet dinners in a woodsy cabin on

P H O T O : G AY L O R D C V B ; T R E E T O P S

Inside, Beachnau explains, you’ll see three types of bicycles. Downhill skis. Crosscountry skis. Golf clubs. At least 10 fishing rods and three tackle boxes. Two kayaks. And, that’s just at first glance. There’s more where that came from. That little tour shows you exactly why you should consider making Gaylord and its surrounding hills and river valleys of greater Otsego County your group’s next meeting place. Other reasons? Plenty. The very name, Otsego, Beachnau points out, means, “meeting place” in Native American, for starters. As any event planner knows, it’s all about location. Gaylord is smack in the geographic middle of Michigan’s twin peninsulas, making it easy to reach whether you’re coming from Benton Harbor or Baraga. And, as Beachnau’s garage illustrates, the sheer volume of things to do outside of the conference room gives you a hint of what’s available for your group on breakout days. Beachnau will tick off other reasons for coming to this town that embraces its “urbanwoodsy, big-small town” feel, including two new hotels that have recently joined the mix in this town, nicknamed the Alpine City. It’s also home to the Lower Peninsula’s largest exhibition space north of metro Detroit. “We have every amenity you can imagine for conference attendees,” he continues. That includes new additions to Gaylord’s trending reputation as a growing foodie destination, such as, a new branch of Tap Room 32, and a renovated Big Buck Brewery, which has its own meeting space for groups of up to 30, and mainstay resorts that have also taken up the

QUICK FACTS Gaylord was named after an attorney for the Jackson, Lansing & Saginaw Railroad and was named the Otsego County seat in 1877. Above: Water sports abound in and around Gaylord. Below: Part of Michigan’s North Central State Trail runs through Gaylord, providing hiking and biking options.

Treetops’ Project Nature property. You’re not done outside yet. Take off those skis, and join your friends or co-workers to whirl down Treetops’ always-busy tubing hill. In spring and summer, golf starts in late-April, depending on the weather. Treetops’ Rick Smithdesigned course is rated the Number One Par 3 links in North America. The resort’s four other courses are 18 holes, including ones designed by pro legend Tom Fazio and another by Robert Trent Jones Sr., who, when he was designing the course named The Masterpiece, suggested renaming the resort to Treetops because of the stunning views the hilltop layout afforded. The suggestion was taken. Treetops can accommodate guests in 232 rooms, all of which underwent remodeling in the last two years. All rooms in what’s called the Inn Hotel were redone, and rooms in the Lodge Hotel saw everything from bathroom freshening to complete redos. In addition to those, there are about 30 available chalet units and about 30 more condos available.

Otsego Resort Goes Public Just a few miles away from Treetops is Otsego Resort, now owned and operated by locals Gary and Kathie

Vollmar since August, reports Michelle Norton, resort director of sales and marketing. “They’re extremely excited about the property and taking ownership of the resort to again make it an integral part of the community,” she says. It opened in 1939 and now caters to the public after a long stint as a members-only facility. It’s known for its eclectic architecture, outstanding recreation in both winter and summer, and excellent rooms for both meeting and sleeping. “Our Special Events Center is 5,200 square feet, and we can accommodate 320 in a banquet setting,” Norton says. “We also have additional meeting rooms that can accommodate from five to 120.” Its dining areas, the intimate Pontresina Restaurant, which can also hold private meetings during the day, and which recently received a Wine Spectator Magazine Award of Excellence, plus the Duck Blind Grille, stand ready to serve. “There’s a magical feel to the property, which has a Bavarian look. It is at the top of our ski area that has a spectacular 27-mile vista view overlooking the Sturgeon River valley,” she says. In winter, Otsego Resort sports a great downhill ski area, much of which is hidden from view of

Gaylord’s sister city is Pontresina, Switzerland. The city’s largest summer event is the mid-July Alpenfest, celebrating its “Alpine City” nickname, and carrying on a Swiss tradition of the “Burning of the Boogg” downtown. Anyone who wishes to leave their troubles behind can place slips of paper with what’s vexing them inside the oversized human caricature, then watch them go up in smoke when the boogg burns. Gaylord sits on the 45th parallel, halfway between the equator and North pole. In winter, it’s blessed with lots of snow, much of it moisture lifted off Lake Michigan and deposited in the hills and vales surrounding the city. Gaylord is surrounded by 15 golf courses, earning the city its “Golf Mecca” moniker. The city’s Aspen Park has a 1.8-mile paved trail system and 10K single-track trail for mountain biking, hiking and cross-country skiing. Its trails run along and adjacent to Elk Park, home of more than 70 elk available for public viewing. Other notable nearby trails hosting hikers in summer and skiers and snowshoers in winter include the Pine Baron Pathway and the Shingle Mill Pathway. Otsego State Park occupies part of Otsego Lake’s beachfront south of town off Old U.S. 27. 2018 marked the 100th anniversary of the reintroduction of elk to Michigan’s 105,000-acre Pigeon River Country State Forest, just north of Gaylord. Upwards of 1,300 elk now inhabit the forest.

MI.MEETINGSMAGS.COM

DESTINATION GAYLORD

the main lodge. That location makes skiers often feel they’re on their own private runs. That feeling fits right in to the atmosphere and its an approach Norton says the resort tries to create. “We become your resort, for your event,” she adds. Lodging options include 80 overnight rooms ranging from hotel-style to deluxe accommodations, and from resort cabins to a townhouse, and the Hilltop Lodge with eight overnight rooms and a large hospitality area. Winter activities focus on snow. Norton says that Otsego Resort also will arrange for team-building group ski instructions, crosscountry skiing, tubing, snowshoeing, winter rafting, snowmobiling, bonfires, plus charter trips to area casinos, specialty shopping and other fun. In summer, the “what to do” category changes to include its two 18-hole golf courses, The Tribute and The Classic, group golf instruction, fishing trips on either Lakes Michigan or Huron, both of which are barely

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an hour away, area inland lakes, and trout rivers like the famed Pigeon, Sturgeon and Au Sable.

Smaller Venues There are venues for smaller corporate meetings as well, including homes managed by Sandra Mattingly of Pine Cone Accommodations. She has under contract or owns 26 individual units throughout the Gaylord area. The two largest each sleep 16 and, she says, are used often for corporate retreats. Mattingly provides catered meals and cleaning services upon request. The new Holiday Inn Express can host up to 70 people for meetings, says Julie Allen, area director of sales. While there are in-house dining options, Allen will work with any caterer. The Fairfield Inn, which opened in 2017, added 83 rooms to the region’s bed count, says General Manager Eileen Tussey. Amenities include a lobby bar, fitness center, saltwater pool, electric car charging station and comple-

mentary breakfast. The Ellison Place, located on Gaylord’s south side just off I-75, is, at 30,000 square feet, the state’s largest meeting space between metro Detroit and Marquette (the Superior Dome there has it beat), boasts Diane Bartow, general manager. Located in the building that formerly housed Jay’s Sporting goods—it moved into larger quarters a mile north—it underwent a total remodel and has hosted everything from RV and boat shows, to trade meetings, weddings and other events for two years now. Groups from Detroit and Grand Rapids, to Traverse City and Alpena have filled the space, with events now being booked two years in advance, Bartow says. “It used to be that I’d have to drive to Grand Rapids or Traverse City to attend a large show. Now it can be done in our backyard,” she adds. “We’re thrilled to give Northern Michigan something like this that draws so many. Because we’re so centrally located this is the perfect spot for events. We’re easy to find with lots of parking. A large glass garage door makes it easy to bring in large displays.” It’s pretty easy to see why Gaylord is a great up north meeting place, whether it’s for seven or several hundred.

Get Connected THE ELLISON PLACE miellisonplace.com | 989.448.7575 GAYLORD CVB gaylordmichigan.com | 989.732.4000 OTSEGO RESORT otsegoclub.com | 800.752.5510 PINE CONE ACCOMMODATIONS pineconevacations.com | 989.731.1887 TREETOPS RESORT treetops.com | 866.348.5249

P H O T O : O T S E G O R E S O R T ; G AY L O R D C V B ; T R E E T O P S R E S O R T

Clockwise from top left: Treetops, with 232 guest rooms, can handle up to 1,000 in its largest meeting space; Otsego Resort’s Cedar Room provides a quiet setting for small meetings; the downtown Gaylord outdoor farmers market runs mid-May through late October.

M E E T. S TAY. I N D U L G E . WHEN YOU THINK DETROIT, THINK THE CROWNE PLAZA® ·367 Guest Rooms ·32,000 Sq. Ft. of Mee�ng & Event Space ·20 Mee�ng Rooms ·Banquet Set-Up for 800 ·Classroom Set-Up for 450 ·Full Service In-House Catering ·State-of-the-Art AV Services

WWW.CROWNEPLAZA.COM/DETROITDTWNMI | 3138889642 | COORDINATOR@CPDETROIT.COM FOR PROOF ONLY - PROOF 1 Ad will run: Michigan Meetings + Events, Spring 2019 Ad Size: 1/2 horizontal 7”x4.875” This proof does not reflect the image quality of the final printed piece. Photos or images may appear fuzzy due to the low-res format of this file. This proof does not reflect the image quality of the final printed piece. Photos or images may appear fuzzy due to the low-res format of this file.

MEET IN A PLACE WHERE YOU MATTER. COBO CENTER | CENTERED AROUND YOU Welcome to a place where you can be part of something. Where a city and center are humming with energy. A place where you can actually feel good about a meeting. Where people go out of their way for you because that’s what we do. Because here, you matter. What matters to you? Value? Service? Sustainability? A positive voice guiding you, every step of the way? We get it. We have reinvented this city and center for you. COBOCENTER.COM 313.877.8214

DOWNTOWN DETROIT

FOR PROOF ONLY - PROOF 1 Ad will run: Michigan Meetings + Events, Summer 2018 Ad Size: 1/2 horizontal 7”x4.875”

LISA HENNESSY

COBO CENTER EVENT MANAGER

What a pleasure it was to work with Lisa on our convention. She went above and beyond to make sure everything went smooth and all our needs were meant. Nothing was impossible. SHERRY DULEY | SEIU DIRECTOR, ADMINISTRATIVE SERVICES

MI.MEETINGSMAGS.COM

Whatever

IT TAKES

What’s the

LOTS OF MEETINGS, fresh ideas,

flexibility a dedicated

team

ARE ALL REQUIRED TO PULL OFF THE BEST for the state’s

TOP EVENTS. 34

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P H O T O S : N AT I O N A L C H E R R Y F E S T I VA L I M A G E B Y J O H H R U S S E L ; A R T P R I Z E ; B E L L ’ S B E E R B AY V I E W M A C K I N A C R A C E ; A L LY C H A L L E N G E ; N O R T H A M E R I C A N I N T E R N AT I O N A L A U T O S H O W

Planners of large annual public events agree that preparations for the

following year’s shindig usually begin while the current one is still going on. It takes a good 365 days of hard work and attention to detail, they say, to make their future activity the best it can possibly be.

We ventured behind the scenes WITH FIVE MICHIGAN MONEY-MAKERS THAT ATTRACT HUNDREDS OF THOUSANDS OF VISITORS EVERY YEAR TO LEARN WHAT IT TAKES TO SUCCEED. By Roger Gorden MI.MEETINGSMAGS.COM

BELL’S BEER MACKINAC RABACEYVIEW

NORTH AMERICAN

he 2019 North American International Auto Show (NAIAS), which celebrated its 30th anniversary in January at Cobo Center, was the last one to be presented by the Detroit Auto Dealers Association (DADA) in the winter. “The 2019 show was a transformational show because it was the show that was going to breach between our traditional January shows to the June 2020 show,” says this year’s NAIAS chairman Bill Golling of Golling Chrysler Dodge Jeep Ram in Bloomfield Township. “Manufacturers today are looking at different ways to introduce products and get customers in touch with those products as well as technology and all the other things we’re seeing in the industry,” he says. “With the change to June, we have 14 acres outside of Cobo Center. We have a whole idea of outside exhibitions where participants could put up things like autonomous vehicles, all of the things that could happen in 2020 because of the time of year. We also won’t have to worry about coat checks.” When it comes to logistics, Golling says more than 1,500 people install and then tear down the show. “The event takes 1,800 semitrucks to move in. It

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DETROIT

takes eight weeks to build the show and two weeks to dismantle it. We had 5,100 members of the media from 16 countries at the 2018 show. It’s a wonderful thing for our city,” he adds. “We’re very fortunate to have a great show staff. They handle all of the details and the day-to-day stuff and help organize things, for instance, with the moving in of the vendors. We had 2,200 companies participating in last year’s show. There are numerous revisions to the floor layout. We go and visit the participants of the previous year’s show to make sure that we’re doing the things they like to see and to try to see what we can do better,” Golling says. Longtime DADA Executive Director Rod Alberts, who oversees the staff, says, “It’s amazing how many people are working the show from a unionlabor side and how much carpet and how much display activity go into it.” Like with anything, problems always arise. “But because I have such a seasoned staff and a committee—it’s a very creative and entrepreneurial type committee—we’re always able to solve the issues,” says Alberts. “Typically, it takes about six weeks for the buildup of the event, but we’re going to make that more efficient when we go to June,” Alberts says. “We’ll probably get it down to two to three weeks in 2020."

NORTH AMERICAN INTERN

AUTO SHOW

ATIONAL AUTO SHOW

BELL'S BEER BAYVIEW MACKINAC RACE PORT HURON

his weeklong event is an annual tradition for sailboat racers and partygoers dating back to the 1920s. The actual Bell’s Beer Bayview Mackinac Race takes over Port Huron for three days in late July. This year’s 95th consecutive race will begin on the morning of July 20

in Port Huron north of where Lake Huron meets the St. Clair River. But the party begins along the Black River running through downtown several days earlier. “Depending on the wind, the participants can finish as early as the afternoon of July 21 or as late as July 23,” says administrator Melissa Wenzler. “The boats have navigational equipment on board that allows them to sail safely through the night.” The race ends at Mackinac Island. It covers approximately 280 miles and attracts sailors from across the United States and around the globe, including Australia, New Zealand and China. There are two different courses—one that runs along the shoreline of Lake Huron and a longer one for the larger boats that runs around a buoy in the northeast corner of Lake Huron. Race coordinators work closely with contacts at the Port Huron Yacht Club, Port Huron and Mackinac Island. The Mackinac Race Committee meets monthly to plan the race. There are more than 165 volunteers. “The Notice of Race and the Sailing Instructions are two documents which contain the rules that govern the race,” Wenzler says. “Those rules are reviewed and updated annually.

P H O T O S : N O R T H A M E R I C A N I N T E R N AT I O N A L A U T O S H O W P H O T O B Y D AV I D F R E E R S ; B E L L ' S B E E R B AY V I E W M A C K I N A C R A C E ; A R T P I Z E P H O T O S B Y J E F F W I L K I N S O N A N D B R I A N K E L LY

NORTH AMERICAN INTERNATIONAL AUTO SHOW

INTERNATIONAL

BELL’S BEER

CK BAY VIEW MA

INAC RACE

ARTPRIZE There are regulations and safety equipment requirements for the participants. We also work very closely with the Coast Guard, which follows the fleet all the way to the finish line at Mackinac Island. “We also utilize a GPS tracking system so that race officials and spectators can follow each boat’s progress online.” Besides Bell’s Beer, there are numerous other race sponsors. “They’re all recognized in all of our communications when we release information about the race,” says Wenzler. “We also have a media day in June to discuss the race.” According to chairman Bob Nutter, the race costs greater than five figures to manage. “At the end of the day,” he says, “the primary function is to make sure you set up budgets for each of your categories—such as advertising, promotions, safety—and keep people within those budgets so you know how to allocate the funds from your individual sponsors.” Nutter says that honesty is always the best policy when it comes to working with people. “Always present your product in a way,” he says, “that’s going to promote their activity within the race as well as your activity within the race so the three partners—the race committee, sponsor and customer—get 100 percent results out of their joint participation.”

ARTPRIZE GRAND RAPIDS

uring the past 10 years, ArtPrize has grown into one of the world’s largest art competitions. A 19-day event from late September to early October, ArtPrize is a huge art show that takes over Grand Rapids with indoor and outdoor displays of artwork representing all mediums by artists from around the world. “We have one of the biggest prize purses out there. There are $500,000 in cash awards to artists at the conclusion of the event,” says Executive Director Jori Bennett. “Half of that money is determined by a public vote, so anyone can vote on the art through our smartphone application." An expert jury determines the other half. What the general public thinks is good art and what the experts think is good art creates the natural tension and plotlines for the event, the way it unfolds and ultimately who is selected. “The prize money that we award and the way it’s determined make us very unique to any other event out there,” Bennett adds. “Because of

that large cash purse, we’ve attracted hundreds of thousands of people to the event every year. "The other thing that makes the event unique is that we use downtown as the ArtPrize district. So any venue within that district can participate as a venue and display art.” As a nonprofit organization, balancing the ArtPrize budget can be challenging. “Sometimes we have to make difficult decisions about what we can do and what we can’t do,” Bennett says. “But I think that challenge always affords us an interesting opportunity to be highly creative and inventive in our solutions. The city

ARTPRIZE

"Sometimes we have to make difficult decisions about

what we can do and what we can’t do. But I think that challenge always affords us an interesting opportunity to be highly creative and inventive in our solutions." Jori Bennett, Executive Director, ARTprize

MI.MEETINGSMAGS.COM

NATIONAL CH

ERRY FESTIV AL

ARTPRIZE CONTINUED >

ARTPRIZE

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NATIONAL CHERRY FESTIVAL

NATIONAL CHERRY FESTIVAL TRAVERSE CITY

his annual summer tradition celebrates cherries, one of northern Michigan's top fruit crops. “It’s also a celebration of tourism in the Grand Traverse region,” says Kat Paye, executive director of the National Cherry Festival in Traverse City. “The region produces 70 percent of the nation’s tart cherries. Guests can find hundreds of different cherry products at our festival. This is Northern Michigan’s biggest event and runs for more than a week with dozens of special events to herald the cherry harvest throughout the region.” This year’s festival, the 93rd, will run from June 29 to July 6. The festival typically draws 500,000 visitors. The festival offers guests a souvenir tent, food and beverage concessions and a concert venue. There is also a festival of races with four different competitions—a 5K, 10K, 15K and half marathon. “We have six full-time staff members and a 14-member volunteer board of directors,” Paye says. “We have more than 2,000 volunteers, 150 of whom are event directors. The event directors manage every one of our events. Our volunteers help set the budget and run the actual festi-

val. They set it up and tear it down. It’s amazing what they do.” According to Paye, the festival usually runs pretty smoothly. “We don’t really have trouble with our planning and execution,” she says. “The biggest thing we’re facing right now is having more accessibility for parking and being a more accessible event to the general public. We’re always striving to do more.” When a problem arises, Paye says she and her staff just have to roll with the punches. “Last year was the first time in 25 years where we had to cancel a concert due to weather,” she says. “When lightning rolls in, you don’t really have a choice with an outdoor venue. We adapt as best we can. We put it out to the public immediately when we have to cancel something. And then we work with our policies and procedures on giving refunds and so on to see how we can best handle our clients.” Says Operations Director/Volunteer Coordinator Alexis Bremer, “The inclement weather last year was definitely an obstacle, but I think we handled it very well, and it’s going to help prepare us for the future.”

P H O T O S : A R T P R I Z E ; N AT I O N A L C H E R R Y F E S T I VA L P H O T O S B Y G A R Y E N N I S A N D J O H N R U S S E L L ; T H E A L LY C H A L L E N G E

is highly involved in the event and its success. The fun part about it is that we get to corroborate with the city and private corporations and companies to imagine the event every year and also showcase the city in its best light.” Staff members and volunteers are critical to the success of ArtPrize. “We have more than 800 volunteers in a given year,” says Bennett. “They help us welcome and engage our visitors. We’ve had 10-15 full-time staff members who work year-round. We add about 25 seasonal employees and interns as we get closer to the event.” According to Director of Operations and Production Derek Call, people might be surprised to learn that the majority of ArtPrize’s revenue comes from corporate sponsorships. “Another thing that may surprise people,” he says, “is that ArtPrize does not assign where the art goes. That’s up to the venues and artists.” After 10 seasons as an annual event, ArtPrize will move to an every-otheryear schedule, with a new Project 1 event filling in the alternating years, beginning in late September and running through early October. “Project 1 is shifting our organizing principle for the exhibitions from a competition level to a commission level,” Bennett says. “In Project 1, we’re going to be selecting three to five artists and commissioning them to do large-scale outdoor art installations in specific locations around the city.”

THE ALLY CHALLENGE

THE ALLY CH

ALLENGE

PRESENTED BY MCLAREN GRAND BLANC

arwick Hills Golf and Country Club in Grand Blanc hosted the Buick Open PGA Tour event for many years. It now hosts the PGA Tour Champions event the Ally Challenge presented by McLaren. The first Ally tournament was held last September. This year’s tournament will be held Sept. 9-15. According to Tournament Director Chris Coffman of HNS Sports Group (that also used to plan the Buick Open), putting on a big event like the Ally Challenge takes a lot of work. “Like any sporting event where you have thousands of people coming to it, it’s all about logistics that you have to work through,” he says. “You start with security and safety and then kind of work backwards all the way from parking to concessions to simple things like bathrooms. We have three full-time staff members and 17 part-time staff members. We were very fortunate to have more than 900 volunteers who helped to make sure that all these different areas worked appropri-

ately at last year’s tournament. “The staffing and volunteers are huge,” he says. “The volunteers were phenomenal. We’re very fortunate that Grand Blanc is a golf-centric community. The people understand professional golf. We’re very fortunate to partner with Grand Blanc Schools, as our parking partner to make our parking seamless and convenient. “We manage other professional golf tournaments, so we have a pretty good idea what it costs to run an event like this. We also have a very good idea what revenue should be in the different areas. And you build the budget around all of that.” Coffman and his staff conduct surveys with its sponsors. “We get all of this information and look for trends and areas that need modified,” he says. “Also, we probably work with 100 vendors and suppliers. My advice is to get ahead of this stuff as much as you possibly can. Having good partners is very important. Treat them well, and it will pay off.”

”Like any sporting event where you have thousands

of people coming to it, it’s all about logistics that you have to work through.“ Chris Coffman, Tournament Director, The Ally Challenge Presented by McLaren

GET CONNECTED The Ally Challenge Presented by McLaren theallychallenge.com | 734.678.0122

ArtPrize artprize.org | 616.214.7921

Bell’s Beer Bayview Mackinac Race bycmack.com | 313.822.1853

National Cherry Festival cherryfestival.org | 231.947.4230

North American International Auto Show naias.com | 248.643.0250

pleasure doing business

It’s where everything comes together. Where meetings are conducted with rhythm and grace. Where even before you meet and shake hands, you all begin to realize that you’re in a pre y great place.

TraverseCity.com

Teambuilding in Traverse CIty Forget the ropes courses and trust falls ! Grab a bike, a kayak, snowshoe the Traverse Wine Coast, take a sail on a tall ship, or ask us about a scavenger hunt, pub crawl, Downtown Traverse City or the Village at the Grand Traverse Commons. All of these and more have proven to be some of the best teambuilding opportunities we’ve encountered (according to the wise planners we work with).

The brand new Park Place Hotel & Conference Center was completed in June, 2018! Located in the heart of downtown, this technologically superior space accommodates up to 500 people and has access to outside event space.

The Governors’ Hall, at the Grand Traverse Resort and Spa also underwent some exciting changes. The 19,000 s.f. meeting space accommodates up to 2,500 people, boasts twenty-foot ceilings and pillar free event options. Updates include a state-of-the-art sound system, digital signage, new air walls and private space for meeting planners.

The Black Star Farms 2017 Arcturos Dry Riesling was named the Best Wine of the 2018 Challenge during the 19th Annual Canberra International Riesling Challenge (CIRC) in Australia. Leelanau Peninsula was voted as one of the Top 10 Best Wine Regions in the country and Traverse City is one of the Top 40 Most Vibrant Arts Communities.

800.940.1120

GRAND RAPIDS, MICHIGAN

COOLCITY ART •MUSIC •BEER •FOOD A destination crafted for meetings.

SHARING IDEAS

ABOUT

WHAT WORKS Michigan’s top CVBs welcome groups to their communities with open arms. BY J E A N I N E M AT LOW

With so many distinct locations around the state for meetings and events, even the most desirable destinations have to find creative ways to attract groups and keep them coming back for more. We talked with several of the state’s leading convention and visitors bureaus about their process, the role they play in the economy, what they can do better and more.

MI.MEETINGSMAGS.COM

EXPERIENCE GRAND RAPIDS

ne popular spot on the west side, which recently won the Best Large CVB in Michigan in the 2018 Michigan Society of Association Executives’ annual Choice Awards, appeals to groups in the furniture industry, the medical field and education conferences, among others, says Doug Small, president and CEO of Experience Grand Rapids. Known for being clean, affordable and safe, the city also boasts meeting infrastructure and four-diamond accommodations at two- and three-diamond prices. With hotels that connect to the convention center and an airport that continues to expand service, Grand Rapids has plenty to offer. Still, Small says getting brand recognition in a national market means they need to zig when everybody else is zagging. Monthly meetings with its convention centers and largest hotels let everyone share notes. “It’s a family approach,” says Small. “We converse all the time and open up for ideas. Diversity in a room invites innovation.” As for their impact on the local economy, he says that not only do they drive people to spend money, but also Grand Rapids wouldn’t have as many attractions without these visitors, “It improves our citizens’ quality of life.”

“It’s a family approach. We converse all the time and open up for ideas.

Diversity in a room invites innovation.” —Doug Small, president and CEO, Experience Grand Rapids

Over the last decade, Small says the role of his CVB has broadened: “We’re definitely a marketing organization. There is no one out there marketing this market more than us.” Its reputation for service leads to repeat business. “We go out of our way to impress,” he adds. “We’re still an emerging destination, so the objection is the unknown, but we’re not concerned once they get here.” Small says the city must address needs like the shortage of hotel workers: “We have to help build a bigger workforce and diversify that workforce.” When working with other CVBs, his team is happy to share ideas. “We collaborate a lot,” he says. “We all have

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the same challenges, why not work together?” For visitors, Brandy McCallum, CTA, convention services manager, says the CVB often acts as a liaison between the meeting planners and the city of Grand Rapids helping them navigate the location and connect with venues. “We also help build attendees and excitement. We want to make it the best experience possible.” Heidi Schmitt, GMS, CTA, director of state accounts, says that sales and service work together, “Approaching events as a team is extremely helpful for the planners.” Adds McCallum: “We’re all about building relationships.” That’s what the CVB did with Angel Brewer, director of events for the Michigan Association of Secondary School Principals (MASSP). Its annual Student State Conference, now held in Grand Rapids, utilizes DeVos Place and hundreds of rooms at the Amway Grand Plaza Hotel. “Experience Grand Rapids does a fabulous job. They’re top-notch in everything from sales to service and they’re No. 1 in communication and follow-up. They don’t miss anything,” says Brewer. “They bridge the gap between the customer and the properties like nothing I’ve ever seen before. They’ve made my life a lot easier.”

Detroit Metro CVB

n Southeast Michigan, Larry Alexander, president/CEO of the Detroit Metro CVB, says they have a great marketing team and a community that has everything from a major airport to an international riverfront. “We can have meeting planners come and enjoy where they conduct their convention,” he says. To generate sales, the CVB tries to highlight the new attractions and the positive changes taking place. “We are a seriously viable option to be considered for meetings and conventions,” he says. With so many special entertaining venues, events can showcase something that’s unique to the destination and different from what visitors see in their hometown. Since some of Detroit’s big sporting events can be eight or nine years out, it’s critical for the CVB to be at the forefront. “We have to be leaders of our industry,” he adds. Alexander sees his CVB as an economic growth organization: “People spend money on travel, hotels, restaurants, parking and exhibits and bring new dollars to our market.” With the amount of space available at Cobo Center downtown and Suburban Collection Showplace in the suburbs, his biggest challenge is finding a place for people to stay.

P H OTO S : G R A N D R A P I D S C V B ; D E T R O I T M E T R O C V B

“Experience Grand Rapids does a fabulous job. They’re top-notch in everything from sales to service and they’re no. 1 in communication and follow-up.

They don’t miss anything.”

— Angel Brewer, director of events, Michigan Association of Secondary School Principals

Top: Grand Rapids is home to dozens of breweries and distilleries, such as Founders Brewing Co., which can accommodate special event requests. Above: Greektown is a popular downtown Detroit entertainment and dining district. Right: The Bruhan Maharashtra Mandal of North America convention is among the many larger groups that have utilized the amenities of the DeVos Place Convention Center in downtown Grand Rapids.

MI.MEETINGSMAGS.COM

“We want to tell the true story of what’s happening here. Billions of dollars have been invested or plan to be invested. It’s a different city.”

Since there are around 6,000 hotel rooms downtown and 40,000 in the metro area, substantial groups might need hotel rooms in Oakland, Wayne and Macomb counties. “Our service team does a tremendous job to provide alternative options to fulfill the region and service the groups while in town.” Just ask Andrea Mikus, director of events for FIRST (For Inspiration and Recognition of Science and Technology) in New Hampshire about the FIRST Championship Detroit with more than 40,000 attendees at Cobo Center and Ford Field. “They were really awesome to work with and they’re very welcoming. They’re really interested in the event and helped us with fundraising and marketing and one of the best media campaigns,” she says. “It’s always helpful to have local connections. The city really wants to be a partner; it’s not just another event. Larry Alexander was so incredibly helpful and he’s such a great supporter of ours. He was always willing to go above and beyond.” Unfortunately, Alexander says there are still people who have an old view of Detroit. “We want to tell the true story of what’s happening here. Billions of dollars have been invested or plan to be invested. It’s a different city,” he says. Staying competitive is about doing what the CVB can and coming to customers to put on the best show. “Our industry is really a bellwether for the economy. Anytime we have a slow down or a recession, the first thing that gets cut is travel and tourism and meetings and conventions,” adds Alexander. “We’re an industry that knows six months before, and we’re the last to come back six months after.”

Greater Lansing CVB

ccording to Julie Pingston, CDME, CMP, CTA, executive vice president for the Greater Lansing CVB, people don’t always think of the meeting and events

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| SPRING 2019

industry as a strong economic driver for the community. Tourism and meeting/event-related activities affect 11,000 jobs in the region, bringing in $602 million to the Lansing economy and 4.8 million visitors per year. To welcome them, Brandie Putnam, CMP, CTA, convention services manager, says the bureaus work with meeting planners to create awareness beforehand via social media and provide signage at the hotel and various attractions during the event. The CVB also can provide resources like a printer or a caterer. Putnam says they have great relationships with hotels, facilities, airports, parking, parks and recreation, restaurants and more. Although Lansing Center is the primary exhibition hall, there are other options like the Breslin Student Events Center on the Michigan State University campus. Staying ahead of the game means the CVB already has an event booked for 2026. Pingston says it’s important that everyone is on the same page. Communication is key along with recognizing clients’ needs and taking small pieces off their plate. Monthly meetings with their hotel partners include educational activities that let them get to know each other and build relationships. The lack of downtown hotel rooms should change in 2020 with the opening of a new hotel. Creative efforts might mean partnering with a local community college for more space and adding that personal touch to make sure they’re remembered like customized proposals from the CVB marketing department. Lansing does compete with other CVBs. But if it starts with a group that another location hosts the following year, the Lansing CVB will share information because that’s beneficial to the client. Lansing also has received the MSAE Best Large CVB of the Year honor is the past. “We have a fantastic team and our sales and service departments work hand in hand to elevate the meeting planner experience from start to finish,” says Pingston. The Greater Lansing CVB already made a great impression on Andrea Sundermann, CAE, director of continuing

P H O T O S : D E T R O I T P H O T O B Y V I T O PA L M I S A N O ; G R E AT E R L A N S I N G C V B

—Larry Alexander, president and CEO, Detroit Metro CVB

Right: Thousands of visitors go to the downtown Detroit Hart Plaza for special events or afternoon breaks to enjoy the connecting Detroit River pathway. Below: Greater Lansing attracts more than 4.8 million visitors per year, including those who attend meetings and events. Bottom: The annual Mid-Michigan Women’s Expo packs the downtown Lansing Center every February.

“We have a fantastic team and our sales and service departments

work hand in hand to elevate the meeting planner experience from start to finish.”

— Julie Pingston, CDME, CMP, CTA, executive vice president, Greater Lansing CVB

MI.MEETINGSMAGS.COM

and conventions come from someone with that family member, group or planner thinking of Frankenmuth in a different light.” —Jamie Furbush, president and CEO, Frankenmuth CVB

education for the Michigan Dental Association. Its annual convention held in Lansing every three years draws about 4,500 attendees to the Lansing Center, Radisson Hotel, East Lansing Marriott, Kellogg Center and Crowne Plaza (West side). “The GLCVB staff is fantastic. They really serve as an extension of my staff, helping me with details that otherwise could get overlooked, just due to lack of time. Their ability to recommend venues based on knowledge and feedback of other clients is so helpful. It’s hard to come up with something new for each meeting, but I can always depend on the CVB for great ideas,” she says. Sundermann also appreciates the bureau’s relationships with venues and the city, particularly the parking department. “They have been instrumental in setting up one-onone meetings with key officials, helping us create a great experience for our members.”

Destination Ann Arbor

n Washtenaw County, Margaret Wyzlic, director of communications and public relations for Destination Ann Arbor, says it has a genuinely welcoming staff that works to draw meetings and events to the area and to ensure visitors’ time there is productive and positive. For some, the bureau has hosted welcome receptions, outdoor block parties and various other activities.

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| SPRING 2019

She says the sales staff works tirelessly to inspire meeting planners, newly-engaged couples, conference executives and others and can assist with research and planning, meeting space and rooms, site tours and visits. “We understand that meeting planners work hard to ensure great events for their attendees, and we’re their partners in that effort.” Tourism and visitor spending is an essential piece of the local economy and the bureau is passionate about the visitor experience. “We offer a Certified Tourism Ambassador program for our local partners to educate their staff members with service training, area history and information, and more,” Wyzlic explains. “We believe these efforts show in the experiences that our visitors have when they come here.” That was the case for Nathaniel “Nat” Alston, Jr., chairman, national board, former national president, co-founder and lifetime member emeritus for the National Association of African Americans in Human Resources. He has worked with Destination Ann Arbor on events such as the group’s 2018 National Conference at the Marriott at Eagle Crest. He says the Destination Ann Arbor staff and the warm hospitality are wonderful. “They were great in introducing us to the Ann Arbor–Ypsilanti community, making sure all our needs were met. I would highly recommend that any organization considering Ann Arbor as a place for their conference should contact Destination Ann Arbor. They are great people to work with.”

Frankenmuth CVB

hatever the client wants, the Frankenmuth CVB can make happen, whether it’s welcome packets, visitors guide bags or coupon books, says Jamie Furbush, president/CEO. She explains that the bureau also meets with planners in advance to help them get to know the community for conventions and attractions. Many have cherished memories from family trips, but haven’t seen the special setting from the perspective of an attendee. Since most people who do business in any town do so after having visited that place, tourism plays a major role in economic development, says Furbush. “People want to do business with places they’ve been to in the past. A lot of meetings and conventions come from someone with that family member, group or planner thinking of Frankenmuth in a different light.”

P H OTO S : F R A N K E N M U T H P H OTO BY A A R O N B U R D E N ; A N N A R B O R C V B

“People want to do business with places they’ve been to in the past. A lot of meetings

Clockwise from left: Ann Arbor Spark, a local economic development organization, features an annual Tech Talk program with speakers and more; the Bavarian Belle riverboat takes visitors on a one-hour tour in Frankenmuth; Ann Arbor’s Tomukun Korean BBQ reflects the diversity of the city’s popular dining scene.

With only 5,000 residents, the CVB plays a major role in the economy with meetings and conventions that bring business to the community and millions of visitors each year. Leisure guests often return for weddings and corporate events and the CVB works closely with hotels and conference centers, such as the Bavarian Inn Lodge, along with neighboring partners such as the Great Lakes Bay CVB serving Midland, Saginaw and Bay City regions, for additional resources. “We can look beyond our border through the entire region, which allows us to be more creative,” Furbush says. The fact that the area is known for its high service standards helps to boosts repeat business. “The folks at the hotels and conference center are so culturally

focused on hospitality. It’s just their nature to make sure people have a great experience,” she adds. Still, people are always looking for something new even when visiting a familiar place, so the bureau tries to keep it fresh with a trip to a unique property, such as a historic farm for a banquet or some pretzel rolling. Other attractions that work well for groups include the Bavarian Belle Riverboat tours and the Frankenmuth Aerial Park for a fun team-building activity. Today, Furbush says people find the bureau online and make decisions a lot quicker. As for working with other CVBs, she says, “I still love to see it stay in the state of Michigan if we can’t host it. We’re fortunate to have the whole region and our counterparts across the state.”

Get Connected DESTINATION ANN ARBOR visitannarbor.org | 734.995.7281 DETROIT METRO CVB visitdetroit.com | 313.202.1800 EXPERIENCE GRAND RAPIDS experiencegr.com | 616.258.7388 FRANKENMUTH CVB frankenmuth.org | 989.652.6106 GREATER LANSING CVB lansing.org | 517.487.6800

MI.MEETINGSMAGS.COM

Industry Update EVENT PREVIEW 52

PEOPLE NEWS 59

SNAPSHOTS 62

PEOPLE PROFILE 64

WASTE NOT, WANT NOT Restaurant and food service operators are integrating sustainability practices into their daily business operations.

Research courtesy of National Restaurant Association

he National Restaurant Association examined what measures restaurateurs are taking to conserve resources and operate more sustainably. The association surveyed 500 restaurant owners and operators about their environmental efforts and sustainability opportunities and challenges within their operations. More than 1,000 consumers were also surveyed about the best methods for restaurants to promote sustainability practices to customers. The results show that restaurants of all types are innovating and making progress. From independent operators to large restaurant chains, the food service industry is reducing its energy and water consumption, minimizing waste creation, and connecting with environmentally aware guests. Read the full study at restaurant.org/newsresearch/research/state-of-restaurant-sustainability.

WHAT WATER-SAVING EQUIPMENT DO RESTAURANTS USE? LOW-FLUSH TOILETS 44% FAUCET AERATORS* 27% HIGH-EFFICIENCY PRE-RINSE SPRAY VALVES 26% TANKLESS WATER HEATER 24% MOTION-ACTIVATED TOILETS OR FAUCETS 21% WATERLESS URINALS 11%

Energy & Water Hospitality businesses (including hotels) and food service operations account for nearly 15 percent of commercial/institutional water use in the United States, according to

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| SPRING 2019

the U.S. Environmental Protection Agency’s (EPA) WaterSense program. In a typical full-service restaurant, food preparation drives more than a third of energy consumption, according to the EPA’s Energy Star Guide for Cafés, Restaurants, and Institutional Kitchens.

*Adding these devices—which cost about $3 each—can reduce hot-water use at a hand sink by 60 percent. The savings: Based on as little as 15 minutes of use per day, installing just one faucet aerator at a hand sink could save 9,000 gallons of hot water per year.

INFOGRAPHIC

79%

Managing Waste

of restaurant operators use CFL or LED lighting

56%

of restaurant operators say they buy at least some packaging or supplies that are certified as compostable

61%

72%

of restaurant operators say they buy at least some packaging or supplies that contain recycled materials

of restaurant operators use programmable HVAC thermostats

PERCENT OF RESTAURANTS THAT RECYCLE:

PERCENT OF RESTAURANT OPERATORS THAT USE ENERGY STAR-RATED APPLIANCES:

46% REFRIGERATORS 41% FREEZERS 41% ICEMAKERS 25% DISHWASHERS 22% FRYERS

65%

CARDBOARD AND PAPER

64%

FATS, OILS AND GREASE

29%

ALUMINUM OR METAL CANS

29%

RIGID PLASTICS

26%

GLASS

14%

of restaurant operators say they compost at least some food waste

PERCENT OF RESTAURANT OPERATORS THAT CITE THE FOLLOWING REASONS FOR NOT COMPOSTING FOOD WASTE:

39% LACK OF COMPOSTING FACILITY 36% INSUFFICIENT SPACE 27% TRANSPORTATION CONSTRAINTS 26% DON’T KNOW HOW TO GET STARTED 25% PEST OR ODOR CONCERNS 23% MANAGEMENT OR BUILDING CONSTRAINTS 15% LOCAL ORDINANCES AND REGULATIONS 31% OTHER/DON’T KNOW

Consumer Insight Environment sustainability ranked as the No. 9 restaurant trend in the National Restaurant Association’s “What’s Hot” annual survey of American Culinary Federation chefs for 2018.

PERCENT OF CONSUMERS WHO CONSIDER THESE IMPORTANT FACTORS WHEN THEY CHOOSE A RESTAURANT: Does the restaurant make efforts to reduce food waste?

55%

Does the restaurant recycle things like plastic, bottles and cans?

51%

Does the restaurant donate leftover foods?

50%

Does the restaurant conserve energy and water?

45%

Does the restaurant use environmentally friendly packaging?

45%

MI.MEETINGSMAGS.COM

REGIONAL NEWS

EVENT PREVIEW»

Save the Date Frederik Meijer Gardens to host the MIM+E Best of 2019 celebration.

Behind the scenes leading up to this big night, the magazine’s editorial advisory board also reviewed nominations and selected the annual Hall of Fame winners in seven categories—lifetime achievement, best special event planner, best meeting professional and best supplier, plus up-and-coming nominees in those last three categories. This elite group selected outstanding winners that you’ll enjoy hearing about during the Best of Michigan presentation. The Michigan M+E Editorial Advisory Board provides the magazine team with great industry knowledge. See page 9 for a list of board members.

AIRPORT LANDINGS»

Nonstop Flights

Grand Rapids airport adds Phoenix and Miami service. American Airlines added new seasonal nonstop daily flight schedules to Phoenix-Sky Harbor International Airport and Miami International Airport from the Gerald R. Ford International Airport. American, which has operated from the Grand Rapids airport for more than 25 years, offers nonstop service to seven cities, including Chicago-O’Hare, Dallas-Fort Worth, Charlotte,

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| SPRING 2019

Philadelphia and Washington D.C.-Reagan National. “We are thrilled to see American’s growth in our market with the addition of Miami International and PhoenixSky Harbor,” says GFIA interim President and CEO Brian Picardat. “This new nonstop service will not only connect West Michigan to two large, thriving cities, but it will also provide convenient connections to many other domestic and international destinations.” Phoenix-Sky Harbor airport offers nearly 270 daily flights to 87 destinations in four countries. Miami’s airport offers nearly 350 daily flights to 130 destinations in 43 countries. The Grand Rapids airport offers nonstop service to 27 major market destinations with more than 120 daily nonstop flights. flyford.org

P H O T O S : H U I Z E N G A G R A N D R O O M P H O T O B Y W I L L I A M J H E B E R T ; D O U B L E T R E E H I LT O N

IT’S PARTY TIME! The Michigan Meetings + Events Best of 2019 readers’ choice awards will be at 6 p.m. on May 22 in the renovated Huizenga Grand Room and Atrium (pictured) at the Frederik Meijer Gardens and Sculpture Park in Grand Rapids. Party registration opens March 6 at mi.meetingsmags. com. Discounted event room rates are available until April 22 at the Amway Grand Plaza Hotel, 6 miles from the gardens. This will be the 14th annual celebration recognizing the winners in the magazine readers’ poll of Michigan’s top venues, organizations, vendors and more.

PROPERTY OVERHAUL»

Great Location

Bloomfield Hills property rebrands as DoubleTree by Hilton.

he former Kingsley Inn on Woodward Avenue in Bloomfield Hills underwent a multimillion dollar renovation and rebranding as a boutique-style DoubleTree by Hilton. The 144-room hotel is now owned by Zaid Elia, CEO and founder of the Elia Group, and Matt Shiffman, CEO of the Alden Development Group. Troy-based Hotel Investment Services is managing the property. “Guests at our beautiful new hotel can expect world-class service and hospitality conveniently located in the heart of metro Detroit’s business and nightlife corridors,” says Elia. New additions include the New Yorkstyle Zalman’s Delicatessen, an expansive two-story atrium lobby, 12,500 square feet of meeting space for up to 400 guests, on-site catering, an indoor saltwater pool, 24-hour fitness center, a new business center and luxury suites with pillow-top beds. Located in the hotel lobby, The Duke cocktail lounge features classic American small bites plus an extensive selection of wines and champagnes, rare whiskies and Scotch flights from exclusive distillers. The Elia Group also owns and operates The Ford Building, Parc Restaurant, The Fountain Detroit, Anchor Bar, 220 Merrill and Rose Room at 220.

M ake Your Meeting grand Our Complete Meeting Package includes accommodations, a full breakfast and dinner daily, meeting rooms, AV equipment, Wi-Fi, coffee breaks and a dedicated convention manager. Plus, book 15 or more rooms and also receive: • One complimentary guest room • One welcome amenity • Half-price golf on The Jewel • A 45-minute evening reception to include beer, wine, champagne and light hors d’oeuvres For rates and other availability, contact: Director of Sales, Annie Farrell afarrell@grandhotel.com • 517-349-4600

1-800-33GRAND • gr a n d h o t e l . c o m

Get Connected DOUBLETREE BY HILTON BLOOMFIELD HILLS DETROIT doubletreebloomfieldhills.com | 248.644.1400

MI.MEETINGSMAGS.COM

REGIONAL NEWS

Left: The Living Room provides space for socializing and relaxing. Below: The 129 residential-style guest rooms feature custom-designed furniture, wall coverings and accessories, much of it produced in Michigan.

HOTEL NEWS»

CUSTOM ELEGA NCE

he new Shinola Hotel is adding to a growing number of much-needed guest rooms in downtown Detroit. The 129-room property opened in January along the city’s Woodward Avenue shopping district. The hotel has combined two historic restored buildings—the former T.B. Rayl & Co. department store and the neighboring onetime Singer sewing machine store. The residential-style luxury facility, a joint venture by Shinola and Bedrock Detroit, also features 16,000 square feet of retail and food and beverage space. It includes a lobby restaurant, mezzanine lounge, conservatory, event space and an outdoor beer hall. A social living room and richly appointed rooms off the lobby also offer guests a hub to socialize and relax. Furniture, wall coverings and accessories were custom-designed and primarily manufactured in the U.S. Much of it was produced in Michigan by partners, including

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| SPRING 2019

Pewabic, known for its covetable ceramics, Booms Stone Co., responsible for the elegant stone finishes in the guest rooms, and Great Lakes Stainless, whose decorative metals can be found throughout the hotel’s public spaces. New York’s Gachot Studios, whose portfolio includes New York’s Smyth Tribeca Hotel, Brooklyn’s Royal Palms Shuffleboard Club, Marc Jacobs and Shinola flagship stores in New York and Los Angeles, was selected to design the hotel’s interior look and feel. Detroit’s Kraemer Design Group, a world leader in historic renovation and architectural consulting, was the architect and historic consultant. It has revived other historic Detroit buildings, including the David Whitney Building, Vinton and Broderick Tower. Library Street Collective curated a mix of art for the hotel with selections by local and international artists. The reception area has its own striking art, with works by Detroit artist

Margo Wolowiec covering four walls. Andrew Carmellini’s NoHo Hospitality Group will manage the property and the San Morello restaurant. The eatery features a Southern Italian menu of wood-fired dishes, pizzas and housemade pastas using local, seasonal ingredients. Other food and beverage operations include Evening Bar, a classic American venue serving seasonally crafted cocktails and bar bites; The Brakeman, an American beer hall featuring rotating drafts of craft beers from the Midwest; Penny Red’s, a fried chicken spot; the Living Room; in-room dining; and banquet/ event spaces that include the Birdy Room on the second floor of the hotel’s annex.

Get Connected SHINOLA HOTEL shinolahotel.com | 313.356.1400

P H OTO S : S H I N O L A H OT E L

Two historic Detroit buildings are revived as the decorative Shinola Hotel.

TIME TO PLAN ON PERFECTION

SOCIAL NETWORKING»

PLANNERS UNITE

Duo launches Detroit Events Council on Facebook. Carol Galle, CMP, president and CEO of Special D Events in Ferndale, and Beverly Maddox, the Detroit Regional Chamber’s director of signature events, launched the Detroit Events Council more than a year ago. The group of Detroit event planners and suppliers met monthly in 2018 to share ideas and network. Galle says that based on the success of the group, it expanded in December into a public Facebook group. “It is a space to engage, ask questions, share challenges and successes with Detroit’s community event experts,” she says. “Our goals,” she adds, “are to share resources, information and best practices, facilitate conversations about industry trends, collaborate to ensure all Detroit event attendees have a great experience in our city, and provide a space for support and collaboration within the Detroit events community overall.”

Planning the perfect meeting is easy at FireKeepers. Easily accessible from the I-94 corridor between Chicago and Detroit, the event staff and facilities are second to none. Enjoy over 20,000 square feet of flexible space and nine easily-accessible meeting rooms all located just steps away from the energy of the gaming floor so the focus remains on your event.

“One of the Best Gaming Properties in the Midwest” Successful Meetings Magazine

“Best Gaming Property: Midwest”

Meetings & Conventions Magazine

facebook.com/groups/ DetEventsCouncil To request a Meeting Planner’s Kit or more information: 269.660.5491 | cateringsales@firekc.com | FireKeepersCasino.com/meet

MI.MEETINGSMAGS.COM

REGIONAL NEWS

CVB UPDATE»

Up 4% In 2017 Manistee County reports increase in visitor spending.

Long-Term Commitments

Cobo Center inks auto show and hospitality contracts.

ultiyear contracts for the North American International Auto Show (NAIAS) and the hospitality provider Centerplate were signed by Detroit’s Cobo Center. NAIAS signed a seven-year contract with the Cobo Center, which has hosted the show for 53 years, to continue as its venue through June 2026. The show is moving from its traditional January dates to June for 2020. That event will open with special events on June 6 and then open to the public June 13-20. The charity preview will be June 12. “Cobo Center is a world-class venue and the perfect home for NAIAS each year,” says Rod Alberts, NAIAS executive director. “Over the past 30 years, we have hosted thousands of international journalists, industry executives, thought leaders and consumers. We are delighted to continue our partnership and look forward to the transformation NAIAS will undergo in 2020.” On the food and beverage side, Cobo Center announced a multiyear contract extension with long-time hospitality provider Centerplate. “Over the last few years, we have made

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| SPRING 2019

a substantial investment in Cobo Center to transform it into a more modern, guestcentric venue,” says Patrick Bero, CEO/CFO for the Detroit Regional Convention Facility Authority, which manages and operates Cobo. “As we continue to attract conferences, meetings and events from around the globe, we are happy to continue working with Centerplate as our exclusive hospitality food and beverage service provider.” Centerplate has already created new concepts for the venue, including the Detroit Made Market for pizzas and burgers, Rock City Fresh for sandwiches, soups and salads, and Go Natural, offering more health-conscious fare. “We are happy to carry on our partnership with Cobo Center,” adds Greg Fender, executive vice president, Centerplate. “We will continue to source locally as much as possible, from brands like Zingerman’s Cheese, Dearborn Sausage, Vernors and Faygo. It’s about more than just the food though, as we provide a level of hospitality that resonates well with our guests.” Cobo Center and Centerplate also will continue to work with PepsiCo as its primary beverage supplier.

“Tourism is a vital component to the economy of Manistee County, as these figures attest,” says Kathryn Kenny, executive director of the Manistee County Visitors Bureau. “And as the tourism industry grows, so does the visitors bureau’s marketing budget, which allows us to reach more people who are looking for a northern Michigan destination. As outlined in our three-year strategic plan, we are shifting more marketing dollars to larger markets like Chicago and Detroit where we know we attract visitors. That marketing is paying off.” The figures are from latest 2017 Tourism Economics Report issued by the Michigan Economic Development Corp. (MEDC) that sorts statewide tourism figures by county. On a statewide level, 122 million visitors (up 2.9 percent from 2016) spent $25 billion in Michigan (up 4 percent from 2016) in 2017.

P H OTO S : CO B O C E N T E R

NEW DEALS»

VISITORS SPENT $148.88 MILLION IN MANISTEE COUNTY in 2017—that’s up 4 percent compared with 2016, posting an additional $5.7 million year-to-year. It’s also up 10 percent from 2012.

CON NECTION A CONFERENCE CALL CAN’T PROVIDE The Crystal Center offers state-of-the-art technology and flexible seating for up to 350 people, so it’s easy to stay connected and let your productivity flourish. Our event planners will coordinate everything, from on-site catering to setting up the presentation. Stick around and enjoy over 260 lodging rooms, delicious dining and endless mountain activities. Make it a meeting to remember at Crystal Mountain.

Manistee County came in fourth for overall visitor spending in the report’s northwest region behind Grand Traverse, Emmett and Charlevoix counties.

MAKE IT YOUR MOMENT.

YEAR-OVER-YEAR SPENDING INCREASED IN ALL FIVE REPORT CATEGORIES: LODGING increased 9.5 percent ($1.78 million) from 2016 at $20.4 million in 2017 – FOOD & BEVERAGE increased 5.7 percent from 2016 at $17 million in 2017 – TRANSPORTATION increased 5.1 percent from 2016 at $22.65 million in 2017 – RETAIL increased 3.2 percent from 2016 at $10.12 million in 2017 – RECREATION (includes casino gaming) increased 2.2 percent from 2016 at $78.72 million in 2017

C R Y S TA L M O U N TA I N . C O M

8 7 7. 9 3 5 . 2 9 9 4

relax reconnect and

Unwind — in —

michigan's

L.2ittle B.3avaria

“We’re fortunate to have such a robust, thriving industry that drives population growth, business growth and job growth while increasing our quality of life and community pride,” says Kenny. “Tourism brings new money into the local economy, and it’s one industry that cannot be outsourced. It can only come from within. It is here to stay, and it generates income and jobs for our residents.” visitmanisteecounty.com

frankenmuth.org

800-FUN-TOWN

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Photo by Peter McDaniel.

TOURS 877-975-3171

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INTER O M // W

// W I N T E R 2 0 1 8 $6.00 USA

2019

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2018 S . C O M // F A L L

Vintage VENUES

Incorporate historical flair into functions at these

SUSTAINABLE

nostalgic places

PRACTICES

is finding The industry to instill innovative ways sustainable practices

THE UNEXPECTED

Planners share stories of times when things went wrong LOGISTICS F&B TRENDS // MEETING

THE LIFE // A DAY IN

GOING GREENER

SERVED FRESH Resorts oﬀer more local and seasonal oﬀerings than ever

Port Huron

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AGS.COM

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BACK TO SCHOOL College towns boast unique event space

GOOD TASTE

Catering professionals talk

The Maritime Capital of the Great Lakes combines new amenities and splashes of fun

what’s new in F&B 34

Coming Next Issue: DESTINATION » BAY CITY TREND REPORT » HEY PLANNERS, WHAT’S IN YOUR BAG? MEET & EAT » LOCALLY SOURCED MENUS FEATURES » BEST OF 2019 HALL OF FAME

LAURIE BURGER 586.416.4195 laurie.burger@tigeroak.com

MIM+E

Grand Traverse Resort renovates conference center.

GRAND HAVEN HOLLAND & Lake These southwest sparkle Michigan cities

LIFE A DAY IN THE their 6 planners share secrets to success

+ EVENTS // FALL 2018 MICHIGAN MEETINGS

WINTER 2019 + EVENTS // MICHIGAN MEETINGS

ON TAP what’s brewing Get a taste of beer scene in the local craft

SPACE FOR 2,500

| SPRING 2019

RAND TRAVERSE RESORT and Spa in Acme completely renovated its 19,000-square-foot Governors’ Hall, the largest meeting and event space in northern Michigan. “We are incredibly excited for this transformation,” says Director of Sales Ryan Buck. “Presenting a chic and updated aesthetic to accompany numerous technological updates is so important for us. We very much value the groups that visit us year after year, and this renovation is as much for them as it is for the resort overall.” The Traverse City area space, built 32 years ago, accommodates up to 2,500 people, and can be divided into six separate rooms.

Twenty-foot ceilings and a pillar-free design allow space for diverse exhibits, which in the past have included a Coast Guard helicopter and a live elephant. A large pre-function area is also available for exhibits and entertaining. Updates to the hall include a state-of-the-art Crestron sound system, digital signage, allnew air walls, a private office for meeting planners, new linen-less tables, Michigan-made banquet chairs and all LED lighting. The overhaul was done in a lake-effect theme, says Buck. “The natural surroundings of Northern Michigan add a distinct atmosphere to a meeting or event and offer a way for our groups to connect and create memories. We wanted to bring that feeling into the new space, especially given the resort’s sustainability commitments to our region.” The 600-room complex, with 86,500 square feet of total meeting space, also remodeled its Executive Boardroom meeting space and spa last year.

Get Connected GRAND TRAVERSE RESORT AND SPA grandtraverseresort.com | 800.236.1577

P H O T O S : G R A N D T R AV E R S E R E S O R T & S PA

VENUE MAKEOVER»

PEOPLE NEWS» AHC+Hospitality appointed Ryan Schmied as general manager of the AC Hotel Grand Rapids, opening downtown near the BOB restaurant complex and the Van Andel Arena. He will oversee day-to-day operations, specialty programming, and food and beverage operations of the 130-room lifestyle hotel, which opened in an extensively renovated 127-year-old warehouse. “As a well-traveled level two sommelier with long-standing roots in the hospitality industry, extensive knowledge of European culture, wine and spirits, Schmied is the ideal candidate to establish the AC Hotel brand in an emerging market,” says Rick Winn, president, AHC+Hospitality. Schmied’s experience transcends his 13 years in the workforce. He held various operational roles at the JW Marriott Hotel Miami before transitioning to operations manager on the opening team at Hotel Beaux Arts Miami. Most recently, as beverage director at Miami-based Whisk Gourmet Food & Catering, Schmied was responsible for annual beverage sales in excess of $1 million. Jim Horman, principal at Progressive AE, was elected chairman of the nonprofit West Michigan Sports Commission (WMSC) based in Grand Rapids. He succeeds Deb Kay, who served since 2015. He has been involved with the WMSC since 2012 when he served on the task force to create the Art Van Sports Complex, plus the board of the Transplants Games of America on which he still serves. He was a member of the WMSC’s advisory council from 2014 to 2016 before being elected to the board in 2017. He also chairs the WMSC’s infrastructure committee. Other officers who were elected to oneyear terms are Deb Kay as immediate past chair (from chair); Mike Donnelly, Amway Grand Plaza Hotel, as vice chair (from board member); Bob Partridge, Grand Rapids Community College (retired), as treasurer (from board member); and Scott Bernecker, Merrill Lynch, as secretary (from board member). New board members elected are Nick Davidson, Aquinas College; Tim Gortsema, Grand Rapids Griffins; and Jim Jarecki, West Michigan Whitecaps. Board directors who renewed

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REGIONAL NEWS

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From left: CAA chairman Steve Heacock, Gerhard Schmied and Rich MacKeigan, regional manager of SMG overseeing DeVos Place The Grand Rapids-Kent County Convention/Arena Authority (CAA) presents an opening night award at the Grand Rapids International Wine, Beer & Food Festival every year to an outstanding individual or organization that has played an integral part of the establishment and growth of the event. Gerhard Schmied, vice president of food and beverage at the Amway Grand Plaza Hotel, won that 2018 Chairman’s Award.

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“The DeVos Place Convention Center has contracted with the Amway Grand Plaza Hotel to provide its food and beverage services since 1985,” says Steve Heacock, CAA Chairman. “Gerhard is a key member of the executive leadership team and is responsible for the development and execution of the overall vision of the food and beverage program to ensure that our guests receive a world-class experience no matter what event they’re attending within the building.” Gerhard arrived at the Amway in 1997 with a lifetime of experience and today he oversees all F&B operations for nine hotels (including all banquet service) and 23 restaurants.

their three-year terms are Mike Donnelly and Tom McCall, Meijer. Board members completing the 15-member commission include Brenda Borkowski, Steelcase; Emily Brieve, Kent County Commission; Dave

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Hoogendoorn, Ernst & Young, LLP; Diane Jones, Kent County Commission; Doug Small, Experience Grand Rapids; Ed Wilson, Country Inn & Suites; and Peter Secchia, SIBSCO (emeritus and founding member). New members of the Michigan Brewers Guild Board of Directors serving two-year terms are: Isaac Hartman, “ambassador of great beer” at New Holland Brewing Co.; Rick Schmitt, co-owner of Stormcloud Brewing in Frankfort; and Aubrey Martinson, co-owner of Chelsea Alehouse in Chelsea. Other board members include Scott Newman-Bale, vice president of Short’s Brewing Co. in Bellaire; Ryan Cottongim, owner of Witch’s Hat Brewing Co. in South Lyon, who also is guild vice president; David Ringler, owner of Cedar Springs Brewing Co. in Cedar Springs, and serves as guild treasurer; Chas Thompson, beer engineer at Schmohz Brewing Co. in Grand Rapids, continues as guild secretary.

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The guild has 256 member breweries. In terms of overall number of breweries, microbreweries and brewpubs, Michigan ranks fourth in the nation, supporting its claim as “The Great Beer State.” Megan McAdow is the new director of the Marshall M. Fredericks Sculpture Museum at Saginaw Valley State University in University Center. She succeeds Marilyn Wheaton, who retired in December after serving 12 years as director. McAdow oversees operations, exhibitions and education programs in addition to preservation and access to the permanent collection that includes nearly 200 sculptures in the museum’s main gallery, 26 on campus and in the Joann and Donald Petersen Sculpture Garden, and the museum’s archives that contain Fredericks’ personal papers and photographs. Her museum experience includes eight years as director of collections and exhibitions at Edsel & Eleanor Ford House in Grosse Pointe Shores and nearly three years in the collections department at the Detroit Institute of Arts. Most recently, she was director of collections and education at Applewood Estate in Flint.

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SNAPSHOTS NACE DETROIT

NACE Party Raises Funds for Charity The Greater Detroit Chapter of the National Association for Catering & Events (NACE) celebrated its annual holiday party at The Whiskey Factory in Detroit with a strolling dinner, music, gift card balloon pop and membership awards. More than 125 members enjoyed the event sponsored by AVL Creative, Chair Covers & Linens, Creative Specialties, The Display Group, Rock Out Entertainment, ShutterBooth, Viviano Flower Shop, BTW Photography and The Whiskey Factory. Guests who made a donation (cash or new gloves/mittens) to Mittens for Detroit were entered into a raffle to win a free Detroit Distillery tour. Winner Paul Viviano of Viviano Flower Shop donated 16 pairs of mittens and gloves. Party planners were board members Rachael Wietecha, Tifany Wunschl, Tracy Round and Susín Silawa. detroitnace.net

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1. Natalie Tryciecky and LeeAnne Hendrickson, Emerald City Designs, and Brooke Purcell, The Henry Hotel. 2. Wendy Sheperd, Mittens for Detroit, and Wayne Kinney, Rock Out Entertainment. 3. Rachael Wietecha, Ford Direct/NACE president, Suzanne Chandler, Event Source, and Susín Silawa, TapSnap. 4. Jaime Smith and Aileen Lessnau, The Henry Ford, Amanda Bush, Detroit Club, and Jackie Andersen, The Henry Ford. 5. Andrea Jones and Kaitlyn Hopkins, Nothing Bundt Cakes. 6. The Whiskey Factory. 7. Kevin Miller, Twigs & Branches Floral, and Michelle Halloran, The Display Group. 8. Brittany Artz, DoubleTree Bloomfield Hills, Rachael Wietecha, Ford Direct, Susín Silawa, TapSnap, Lynsey Moore, Pixie Dust Events, and Andrea Jones, Nothing Bundt Cakes. —Photos by BTW Photography

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Parsonage Events’ Sara Conklin blossoms into a truly creative floral designer. BY MEGA N SWOY ER

hen flower lover Sara Conklin walked in to Parsonage Events some eight years ago, the staff thought she was a prospective client. “They asked if they could help me and thought maybe I was getting married and needed to order flowers, but I said, ‘well, I’m looking for a job!’ ” Conklin recalls.

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Fast forward to now and Conklin is lead designer/consultant at the popular, Clarkston-based event company. “When I was at college [Baker], I actually wrote a business plan in one of my classes for a florist company,” recalls the busy Conklin, who has a 1-year-old daughter and 11-year-old stepson. “My goals were to run a

business in a creative field,” she adds. Parsonage Events started as a flower shop (owned by Liz Stotz and her mother, Susan Andre) and transitioned into a floral event company just when Conklin started working there. “It was so interesting to be there during the transition period, to see everything grow into what we’ve become today.” Conklin credits Liz for recognizing her skills and sharing all her knowledge with Conklin. “She let me shine,” Conklin says. She loves being located in downtown Clarkston. “It’s a nice community here and our business is in a very old house, so it’s a charming space,” says the designer, who recently worked on an event for the president of Oakland University. The company does events that range from weddings to annual corporate gatherings. Working with everything from romantic peonies and classic dahlias to contemporary succulents and modern orchids, Conklin says the company’s bandwidth includes anything that has to do with design, from flowers and linens to graphic design. She’s especially proud that Parsonage is committed to sourcing blooms from Michigan and American farms first. One of the company’s biggest challenges is when clients ask for ceiling installations. “We’ve had too-low dropceilings or ceilings that are really high that require a lift,” she says. “There’s always a solution and often, second options turn out better than what the client wanted in the first place.” Incidentally, Conklin did in fact become a Parsonage “client,” so to speak, when she got married four years ago. Of course, Parsonage was her go-to event company. “We did dahlias in fall shades for the tables,” she recalls. The bride’s bouquet was stunning, naturally, and included dahlias, garden roses, orchids and greenery. “It was lush and full; we didn’t skimp,” she laughs. Conklin’s favorite part of the job is the variety. “I get to do something different every day; every client is different and I’m not behind a desk doing monotonous things. Plus, the floral community is great and we’ve made a lot of friends through it.” Then there are the flowers themselves. “The day I walked in to Parsonage looking for a job, the whole front room was lined with buckets of flowers. My heart just knew that I needed to be there.”

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