Michigan Meetings + Events Winter 2019 by Greenspring Media

MICHIGAN MEETINGS + EVENTS // WINTER 2019

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

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

HOLLAND & GRAND HAVEN These southwest Lake Michigan cities sparkle

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

SUSTAINABLE PRACTICES // A DAY IN THE LIFE

GOING GREENER

The industry is finding innovative ways to instill sustainable practices

MI.MEETINGSMAGS.COM

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GRAND TRAVERSE RESORT AND SPA

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GET UP AND GO Expansive views and limitless venues. The inspiration of a Northern Michigan meeting is more than a vineyard board room, private beach reception, or group sail at sunset. More than renowned service or distinct personalization. It’s having all of those things at your fingertips. You won’t believe it if you haven’t seen it. Get up and go at grandtraverseresort.com/meetings.

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I NDIA N A POLIS

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BOS TON

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300

Central Location Boosts Attendance 600

Access to Thought Leaders at Michigan State University

Winter 2019 MICHIGAN MEETINGS + EVENTS MAGAZINE: IN THIS ISSUE

DEPARTMENTS 24 MEET & EAT Michigan’s brewery venues keep corporate events “hoppin’.” By Khristi Zimmeth 28 DESTINATION Lake Michigan helps Holland and Grand Haven sparkle.

FEATURES

32 Nature’s Way

Impressive sustainable practices help elevate the meetings industry. By Jeanine Matlow

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By Bill Semion

38 Earning Their Paychecks There’s a world of difference in how individual meeting and event planners attack their day. By Roger Gordon

56 PEOPLE PROFILE Meet Treetops Resort’s General Manager Barry Owens. By Megan Swoyer

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

8 EDITOR’S LETTER

EAT. STAY. PLAY.

TRADITIONAL ELEGANCE & UNMATCHED SERVICE

3500 South State Street, Ann Arbor, MI 48108 734.761.1799 www.kcourtaa.com · sales@kcourtaa.com

Winter

2019 16

MEETING NOTES 11 PEERSPACE The online marketplace pairs planners with creative, one-ofa-kind meeting spaces. By Megan Gosch

12 NEW RESTAURANTS Stoney River joins Troy’s upscale lineup of steakhouses. 14 EVENT FAVORS Grocer’s Daughter blends sweet chocolate gifts.

By Holly Fritz

16 HOLLAND UP CLOSE Warehouse 6 combines a little old with the new. By Bill Semion

16 GROUP OUTING DetroitWick adds a few scents to events. By Holly Fritz

18 GETTING TO KNOW Q&A with MACVB President Linda Hoath. By Ron Garbinski 22 SIGNATURE DRINK Taking Care of Gin-ness, courtesy of Detroit Marriott’s Volt Lounge

44 INFOGRAPHIC USA is ranked the No. 1 destination in the Eventex Top 20 Destinations for Meetings and Events Index. Research courtesy of Eventex

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

ON THE COVER

The local industry is reducing, reusing and recycling.

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54 SNAPSHOTS Photos from the 2018 EPIC awards party

COV E R I M AG E : I S TO C K .CO M / M I C R O S TO C K H U B P H OTO S : G R O C E R ’ S DAU G H T E R ; D E T R O I T W I C K RENDERING BY GENSLER; USA MASTERS GAMES

INDUSTRY UPDATE

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MI.MEETINGSMAGS.COM

EDITOR'S LETTER

CVBs as Collaborators LINDA HOATH BELIEVES THAT ONE OF THE MOST IMPORTANT ORGANIZATIONS to

Ron Garbinski, editor

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

CLARIFICATIONS

In the Le Détroit Signature Drink story on page 12 of the Fall 2018 issue, the site of the auto show afterglow party was The Madison Loft in Detroit. In the Dynamic Effects story on page 28 in the Summer 2018 issue, the Band-Ayd Event Group provided the intelligent lighting and special effects shown in the photo of the Detroit Lions jersey reveal event.

which her Sault Ste. Marie CVB belongs is the Michigan Association of Convention and Visitor Bureaus (MACVB). This statewide association was where she learned—some 16 years ago as a former Kewadin Casino travel pro—what a CVB executive director really should be doing in the leadership role. Today, as director of the Soo CVB, Hoath returns this year to serve her second stint as MACVB president. “I’ve seen a lot of change over the years in how the member CVBs work together and collaborate more than ever on idea-sharing while focusing more as a group on advocacy,” she says. “That’s important for our industry and for the work of our individual CVBs. It’s also important for our members to do what we can to make this organization better to raise the bar for our future CVB leaders.” In September, I chatted with Hoath and MACVB Executive Director Larisa Draves prior to the group’s annual education conference in Kalamazoo. They echoed each other’s words as they shared stories about how the MACVB is more involved in the decisions that are made on all levels for the tourism and hospitality industry. Both also feel more informed and connected with national issues than they’ve been in the past. At the educational conference, I heard many “I’m more positive” comments about the group’s relationships and their ability to influence policies and CVB effectiveness. As one who has followed the state’s CVBs for decades, it felt good to hear these conversations about teamwork and how to effectively implement the ideas they discuss at their meetings. One example of the group’s recent advocacy emphasis was its support of Michigan Senate Bill 1065, which would create a Large Events Fund administered by the Michigan Strategic Fund. It basically would establish a marketing fund coordinated by state agencies to promote Michigan as a destination for business and large-scale events. Larry Alexander, president and CEO of the Detroit Metro CVB, led the charge by gathering statewide CVB support and collecting documents that were shared with state legislators. “We’re now collaborating well and moving fairly quickly on a lot of fronts,” adds Draves. “We’re doing more than just offering planners free services that help them throughout their entire planning process. We’re working together on a lot of issues like never before to improve Michigan’s hospitality and tourism industry. Keep watching us!” To read more about Hoath and the MACVB, see our Getting to Know story on page 18.

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

“

What’s your favorite local event?

”

WINTER 2019

mi.meetingsmags.com EDITOR

Ron Garbinski

Joining a million others at the annual Ford Fireworks over the Detroit River. Enjoying the quirky humor and period costumes at the Michigan Renaissance Festival.

Morgan Halaska Megan Gosch Julianna Fazio Roger Gordon, Jeanine Matlow, Bill Semion Celebrating the Megan Swoyer, Khristi Zimmeth National Cherry EDITORIAL INTERNS Jenna Barbari, Holly Fritz, Festival in Brianna Smiley, Josephine Werni Traverse City. MANAGING EDITOR SENIOR EDITOR DIGITAL CONTENT EDITOR CONTRIBUTING WRITERS

EDITORIAL ADVISORY BOARD

Traci Bahlman, Holiday Market Catering • Paul Brown, Mission Point Resort Greg DeSandy, Cobo Center • Larisa Draves, Draves & Associates • Mark Ephraim, Wedding Officiant Carol Galle, Special D Events • 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 • Ana Skidmore, TwoFoot Creative SENIOR MANAGING ART DIRECTOR ART DIRECTOR JUNIOR ART DIRECTOR PRODUCTION DIRECTOR PROJECT COORDINATORS CIRCULATION DIRECTOR SUBSCRIPTION MARKETING SPECIALIST

I’m a die-hard State Fair-goer. Forget calories and stay the whole day, only way to do it.

EVENT MANAGER EVENT COORDINATOR ACCOUNTING MANAGER CREDIT MANAGER ACCOUNTANT DIGITAL MARKETING MANAGER WEB DEVELOPMENT MANAGER WEB ADVERTISING COORDINATOR

Courtney Nielsen Traci Zellmann Taylor Severson Dianne Talmage Brittni Dye, Alex Kotlarek Jeremy Wieland Rebekah Gregorich Kelsey Copeland Craig Marson Pat Schossow April McCauley Katie Bodin Kristin Mastantuono Sandy Powell Angela Beissel

Seeing all the sailboats at Bell’s Beer Bayview Mackinac Race.

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

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

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The

MICHIGAN’S THUMBCOAST

PRODUCTS, PLACES & INSPIRATION

Meeting Notes NEW RESTAURANTS 12

GROUP OUTING

GETTING TO KNOW

SIGNATURE DRINK

Get Connected PEERSPACE peerspace.com team@peerspace.com

Uncovering Off-Site Gems

New platform helps planners discover unconventional meeting spaces.

P H O T O : P E E R S PA C E

meetings and events trend toward out-of-the-box, interactive experiences in nontraditional venues, planners are on the hunt for new and creative locales. Enter Peerspace: the Airbnb-style space sharing platform, pairing planners with unconventional and underutilized venues that fuel more effective meetings. “Peerspace was founded on the idea (and research shows) that location is key when it comes to meeting productivity,” says Rony Chammas, co-founder and chief product officer of Peerspace. “Meeting in a unique or comfortable space with features like natural light, plants or interesting artwork or architecture can boost inspiration and productivity. It’s all about finding those one-of-a-kind, unexpected spaces to help your team meet more creatively.” Those looking to break away from windowless conference rooms and drab ballrooms can find hidden gems in the local art galleries,

lofts, photography studios, warehouses, museums and even movie set locations listed on the platform. Users simply scroll through the platform’s online marketplace (which currently hosts over 8,000 listings in 46 states) to find the perfect space to host anything from workshops and corporate retreats to teambuilding events and fitness classes. Venues are Peerspace reviewed and approved, and include a detailed description of the space, guest capacity, rental price and user reviews, as well as high-quality photos (Peerspace offers professional photography for high-potential listings). Venues can be booked online at the click of a button. “We’ve made finding and booking a space as simple and streamlined as possible so planners can actually enjoy that process of discovery,” says Chammas. “We want to make discovering and working in new and unique spaces easy and exciting.” —By Megan Gosch

MI.MEETINGSMAGS.COM

PRODUCTS, PLACES & INSPIRATION

NEW RESTAURANTS»

Steakhouse Row

S T O N E Y R I V E R J O I N S C O N C E N T R AT E D U P S C A L E D I N I N G S C E N E I N T R OY.

Troy restaurant will focus on providing our discerning guests an exceptional one-of-a-kind dining experience,” says Lonnie J. Stout II, president and CEO of J. Alexander’s Holdings. “The finest in creative cuisine will be prepared from scratch and served to our guests in a relaxed, comfortable environment by a staff of highly skilled and trained professionals.” In creating an upscale ambiance, Stout says Stoney River uses European stemware for all wine service, high quality plateware, roomy seating packages, furniture grade tabletops, original artwork and a high level of detail finishes in all areas of the restaurant. The Stoney River restaurant joins several other upscale steakhouses along

a concentrated 1.5-mile strip of Troy’s Big Beaver Road main street, including Ruth’s Chris, Morton’s, Ocean Prime, Capital Grill, Eddie V’s and McCormick & Schmick’s. General Manager Clayton Schader says the restaurant welcomes guests from 11 a.m. until 10 p.m. Monday through Thursday, and from 11 a.m. until 11 p.m. Friday and Saturday. His team serves brunch Sunday at 10 a.m. and remains open until 9 p.m. Private meeting space is available. —Ron Garbinski

Get Connected STONEY RIVER STEAKHOUSE AND GRILL stoneyriver.com | 248.786.9494

P H OTO : S TO N E Y R I V E R S T E A K H O U S E A N D G R I L L

roy’s Big Beaver Road-Somerset Collection corridor has become the steakhouse and seafood capital of Michigan with the opening in October of the Stoney River Steakhouse and Grill. The 8,000-square-foot restaurant in the Columbia Center campus offers seating for more than 200 guests. The classical contemporary American cuisine menu features hand-cut steaks, fresh seafood, a coffee-cured filet and signature steak and biscuits. The new Stoney River is part of the Tennessee-based J. Alexander’s Holdings, which includes 45 restaurants in 16 states, such as the J. Alexander’s in Troy’s Somerset Collection, North. “Like every restaurant in our distinctive Stoney River collection, our

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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

MI.MEETINGSMAGS.COM

PRODUCTS, PLACES & INSPIRATION

TECH»

EVENT FAVORS»

DELECTABLE DELIGHTS

Grocer’s Daughter blends sweet chocolate gifts. Grocer’s Daughter Chocolate stands out as a small, family-owned shop nestled in the Sleeping Bear National Lakeshore town of Empire near sandy Lake Michigan beaches. Its handcrafted treats promise all-natural flavors, featuring direct trade Ecuadorian chocolate and more than 30 Michigan-sourced ingredients, including Sleeping Bear Farms honey, Shetler’s Dairy, Iron Fish Distillery spirits and Northstar Organics cherries. “We take pride in offering all-natural, award-winning chocolates with no artificial flavors, corn syrup or preservatives,” says owner Jody Hayden. A Danish woman named Mimi Wheeler, whose parents owned the store in the small village where she grew up, founded Grocer’s Daughter Chocolate in 2004. Jody and DC Hayden, who purchased the business in 2013, says Wheeler “was like family to us.” Before Grocer’s Daughter, Jody owned and managed Michigan’s first 100 percent fair trade coffee roasting company and DC was a professional videographer. Today, Grocer’s Daughter is hard to miss with its bright green paint and big windows. Inside, customers can enjoy an open view of the kitchen where the handmade sweets are always being created. Delicious treats at Grocer’s Daughter include a variety of bars, bark, chocolate covered items, drinking chocolates, fudgesicles in the summer, and more than 30 different handmade chocolate bonbons and caramels. One unique aspect of this sweet business is that the owners actually visit Ecuador farmers to make sure the cacao beans they purchase direct (no international companies or middlemen involved) are high-quality organic and the South American workers who pick the pods and process the beans are properly treated and paid. Planners can enjoy the sweetness of Grocer’s Daughter with custom chocolate gifts for any budget, bulk chocolates for events, custom logo chocolates and chocolate educational team-building experiences, and one-hour chocolate tastings held each week. “For corporate gifts, we can customize labels for gift boxes. We simply need a budget per gift, an address list and a date you’d like the gift to arrive and we can create options to fit your gift-giving needs that support and celebrate the bounty of Michigan ingredients,” says Hayden. “We also offer chocolate logo medallions and bars which are a fun way to brand your company or event.” Businesses, such as Bonobo Winery, L. Mawby Winery, Oryana Community Co-op and the State Theatre in Traverse City, have partnered with the chocolate shop. Whether it’s for a corporate event or to satisfy a sweet tooth, Grocer’s Daughter accommodates accordingly. As Hayden puts it, “Grocer’s Daughter is for people who love chocolate.” —Holly Fritz

Get Connected

GROCER’S DAUGHTER CHOCOLATE | grocersdaughter.com | 231.326.3030

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The perfect team member always responds to questions correctly, never calls in sick and works around the clock without complaint. While these qualities may be hard to come by in humans, EventBots, by Sciensio—chatbots which use artificial intelligence to answer attendee questions—can make the lives of event staff members infinitely easier. EventBots, by Sciensio presented at the 2018 Meeting Professionals International World Education Conference and won the Tech Showcase because of its innovative and effective invention. Planners can purchase an EventBot, upload important information and details about their event, turn the bot on and go live between one week and several months before the event. Once live, attendees can text the bot to ask about event specifics like Wi-Fi, menus, schedules and parking. They’ll receive an answer in seconds. EventBots can also be customized, allowing the bot to function not only as an information hub, but also as an extension of the event’s branding. Customizable bots can be given a name, avatar, and personalized response style to fit the tone of the event. “Everyone can text, so everyone can use a bot. It’s simple and intuitive for attendees and easy for organizers,” says Chuck Elias, CEO of EventBots, by Sciensio. Participants can ask the bot a question once and then access it again in their messages easily whenever needed. “Truly, the bots are all about engaging with event participants. It’s every planner’s goal to make the details of an event experience easy, so attendees can focus on the event itself. EventBots are a tool to help make that happen.” eventbots.com — Jenna Barbari

P H OTO S : G R O C E R ’ S DAU G H T E R ; E V E N T B OT S

BOTS OVER BRAINS

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©2018 Marriott International, Inc. All Rights Reserved. Preferred Guest, SPG, Westin and their logos are the trademarks of Marriott International, Inc., or its affiliates. For full terms and conditions, visit westinsouthfielddetroit.com

PRODUCTS, PLACES & INSPIRATION

HOLLAND UP CLOSE»

A Surprising Venue WA R E H O U S E 6 C O M B I N E S A L I T T L E O L D W I T H T H E N E W.

Get Connected WAREHOUSE 6 EVENTS | warehouse6events.com | 616.283.4923

GROUP OUTING»

SENSORY MARKETING

DetroitWick adds a few scents to company branding and events. Looking for a custom branded product, an on-site experience or a curated event space? DetroitWick, located at the south end of Detroit’s Eastern Market, can fulfill all three. The growing business focuses on merging the gap between company and customer through scent branding. “We are a gallery manufacturing space that specializes in three things: designing fragrance for brands; creating sculpture; and curated events,” says owner and Creative Director Doug Schwartz. During his years of working retail, Schwartz began recycling glass to fuse into his now signature creation: candles. “I would take anything from a champagne bottle and a pop bottle and use those to make candles. I’d also create the scents myself, and people loved the fragrance so much they said they wanted me to create something unique exclusively for their brands.” Once Schwartz opened DetroitWick in 2016, his company fulfilled its promise of creating corporate gifts and branded products. “I use both scent and sculpture to create really unique premium products for clients. I really leverage my overall manufacturing so that I can offer an incredible price point,” Schwartz explains. Select items are available to the public for purchase as well. “I’ve figured out a way to develop that strategy where every customer can come in and buy one thing, but also something unique for a client to sell.” In addition to its manufacturing capabilities, DetroitWick also uses its bright and airy 1,200-square-foot space to offer visitors and planners a “sensory experience.” Groups of varying sizes get to walk through the fragrance development process, and at the end can create their own customized scent. DetroitWick also offers curated events, from corporate functions to weddings and baby showers. —Holly Fritz

Get Connected

DETROITWICK | detroitwick.com | 248.797.7300

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P H O T O S : WA R E H O U S E 6 E V E N T S ; D E T R O I T W I C K

Perhaps the most innovative meeting space to hit Michigan in a while is Warehouse 6, overseen by a pair of self-described corporate refugees from the manufacturing industry. The other side of that Holland business is Cento Anni, a custom shop repurposing wood into everything from cutting boards and furniture to office uses. In fact, the building they’re in is repurposed from a manufacturing building that was vacant for 15 years. They kept the distinctive post-industrial feel. After realizing they could use their showroom and design space for outside meetings and events while showcasing their products at the same time, they combined the two ideas three years ago for an entirely new event space concept holding up to 165 guests, says Ben Patchin, venue manager. “A lot of what we try to do is to make old things new,” Patchin says. “One beautiful feature is a wall made of old wood bleacher risers. When no one knew what to do with the wood,” he says, “we stepped in and said ‘we’ll take those,’ and it makes for a real cool accent wall. “We want people to have the freedom to create their own event. You have the option to choose your own catering vendor. We work with Grand Rapids’ The Catering Company and Barfly Events while still allowing a pretty wide net for you to throw for cost points, food styles and more,” Patchin adds. —Bill Semion

“America’s Prettiest Towns” FORBES MAGAZINE

Let us help you plan your next meeting! Great Gathering Places Historic Downtown Unique Dutch Attractions Award-Winning Community 1650 Hotel Rooms

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PRODUCTS, PLACES & INSPIRATION

GETTING TO KNOW»

IMPROVING ADVOCACY Linda Hoath discusses statewide CVB association’s goals and activities. Interview with Ron Garbinski

THE EFFERVESCENT LINDA HOATH’S DREAM JOB was to become the executive director of the Sault Ste. Marie Convention and Visitors Bureau, a role the tourism pro has enjoyed now for the past 16 years. We caught up with this year’s Michigan Association of Convention and Visitor Bureaus president prior to the group’s annual educational meeting in Kalamazoo in September to talk about what’s going on with the statewide organization of 45 CVB members.

One of the first goals my board of directors gave me was to get involved with MACVB. At my first meeting, I realized that it was an important meeting to attend. This is where I learned what a CVB executive director does. I heard about different ideas and how to implement them. Some members had been around for many years and they helped me better understand what the public CVB act does for our communities. I really feel that it is one of the most impor-

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tant organizations the Sault Ste. Marie CVB belongs to and I decided to get more involved with the board and its different committees. The committees are important to my members (from the franchise to the locally owned properties) and to be a part of the decisions that are made for our industry. This is my second time as president. I think it’s important that we all do our part to continue to make this organization the best it could be and to continue to raise the bar each year. The industry leaders and members are what make MACVB what it is today.

What is the role of the MACVB and how does it help members and their communities?

Each and every member could give a different list. One size does not fit all. We are so diverse. I believe that for my region advocacy is very important to our industry and our local members, and as a smaller CVB we cannot afford a lobbyist to do what MACVB does for us. Other roles MACVB plays are education, mentorship, networking and so much more. With advertising changing continuously, we share best practices and what’s new at every meeting. We are very active on a national

P H O T O : L I N D A H O AT H

Why are you active in the MACVB and what led you to pursue the position as president?

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level with Destinations International (DI). Our executive director, Larisa Draves, serves on its advocacy committee and several of our members serve on other committees. We were well represented at a recent DI conference with 12 plus attendees from Michigan, including a MACVB board member. We feel more connected with national-level issues than we have in a long time. What new goals has the group established?

We continue to work on goals and objectives and assigning time lines to committees. These goals will address two distinct groups from within our membership: first, the CEO member and their needs and, second, the needs of their staff. The primary reason the MACVB board feels we need to include staff and help educate and train them is because they are often our future leaders. We have seen many staff members become the CEO of their own bureau or a leader elsewhere in the tourism industry. So we were mindful of this throughout our strategic planning process. How are these goals different from previous years?

We are a different organization than we were even three years ago, so we needed to address this during the strategic-planning process. By being active at the national level and also by including and welcoming local CVB staff, I think those two areas will differentiate the goals, objectives and strategies from previous planning sessions. How do those goals transfer to the activities of local destination marketing areas?

Many of these are brought to the committee level within the MACVB structure and then the committees report out at each of our quarterly membership meetings. The membership meetings are open to all CEO members and their staff. We also have a quarterly e-newsletter that provides brief highlights of this work.

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In what ways does the MACVB work with those in the meetings and events business to assist in their planning process?

The individual members know we are here to assist them with their individual needs. Those needs vary and through the years we have written letters of support to get out-of-state business, as an example. We have also worked on the legislative front in terms of continually striving to have a “meeting and event friendly” business environment in Michigan. How effective is the MACVB in generating new meetings and events business in Michigan?

We are getting stronger in this area of work via our partnerships with others and educating meeting planners about what Michigan’s CVBs are and what we do. We partner with Meetings Michigan, which works under a contract with Travel Michigan. In addition, we started our own “MACVB Meeting & Events Guide” in an effort to expand the awareness of CVBs and what we do in the site selection and meeting-planning process. Our executive director is a Certified Meeting Professional (CMP) and is active with several groups. So we are reaching out and expanding our network to generate new contacts for meetings and events to Michigan and to retain the business we already have in Michigan. How does MACVB work to spread economic development across all sections of Michigan?

Our role as a state association is broad in scope and may vary a bit from economic development at the local level. On a state level, we have a number of partnerships that are part of the economic development process. For example, we partner with the Michigan Trails & Greenways Alliance (MTGA) and the Michigan Department of Natural Resources on trails. Through our partnership with MTGA, seven of our members are helping to organize a brand-new bike tour that will be coming through their communities in 2019.

These riders will be given the option to spend the night in a hotel or campground and will spend money in the communities along the trail in restaurants, shops, etc. Our partnerships are broad in scope, but ultimately the work trickles down to the community level and does have an impact locally and often statewide. What’s new in the Soo? What should meeting planners know about your community?

We have new events, bike and water trails, new businesses that enhance the trails, restoration of historical buildings and economic development that is tourism-related happening in the Soo. We are here to help in any way we can. A perfect example is when a meeting planner called and I was able to get her with the right person in a lodging property to set up rooms. We are able to help in setting up outside venues to make any meeting a place to enjoy their time here. We have set up international experiences with our sister city, Sault Ste. Marie Ontario. I really feel that we can do almost anything they ask. What events are coming to town in 2019?

We just signed for two big fishing tournaments here next May and July with other proposals I’m sure we will get. We are working on new events all the time, such as the Back to the Bricks car show coming to Sault Ste. Marie on June 9, 2019. What’s next for you?

I am always ready to start something new and if an opportunity presents itself that fits into my passion or with my dream job, I am ready to get started.

Get Connected MACVB visitmichigan.org | 231.823.0015 SAULT STE. MARIE CVB saultstemarie.com | 906.632.3366

GrANd rAPids, micHiGAN

coolcitY Art •music •Beer •Food everything you need for a memorable meeting.

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PRODUCTS, PLACES & INSPIRATION

Make it yourself:

—2 oz. Old Tom Liberator Gin —1 oz. Grand Marnier —.5 oz. fresh lemon juice —3 dashes orange bitters —Toschi Candied Orange Peel —Stir and serve over fresh ice



Get Connected VOLT LOUNGE DETROIT MARRIOTT 313.568.8700 VALENTINE DISTILLING CO. valentinedistilling.com | 248.629.9951

SIGNATURE DRINK»

Taking Care of Gin-ness Taking Care of Gin-ness is his new signature cocktail featured on the drink menu in the urban contemporary Volt Lounge, located in the Detroit Marriott at the Renaissance Center. Huyghe’s creation was the winner in the 2018 Detroit Marriott’s Master of Your Craft beverage competition. He has worked at Volt for six years and has been a bartender in metro Detroit for more than 20 years. He’s also been instrumental in building Volt’s craft cocktail portfolio, making his own infused bitters and tonic syrup. “I just wanted to craft an old-school cocktail with a modern flair,” Huyghe says of his winning signature drink.

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Taking Care of Gin-ness features the Ferndale-based Valentine Distilling Co.’s Old Tom Liberator Gin, which is aged in American oak barrels for two years. Old Tom Liberator Gin, presenting an aroma of juniper and pine mixed with hints of oak, woody spices and citrus peel, won the title of Best Cask Gin in the World from the World Gin Awards and also received a gold medal from the International Craft Spirit Awards. It’s a perfect pick, says Huyghe. Both the Volt Lounge and Valentine Distilling host special events and parties.

P H O T O : I S T O C K . C O M / B R E N T H O FA C K E R

H E R E ’ S A S H O U T- O U T T O R E M I H U YG H E F O R C R E AT I N G A N O T H E R G R E AT M O T O W N FAV O R I T E .

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MUSKEGON MI Meet Bernadette. She’s in Muskegon to help plan your next meeting, conference or event.

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A POCKET-SIZED PRESENTATION TOOL

With 20+ years of planning experience and a life-long resident of West Michigan, Bernadette knows the special places that will make your next meeting or event a success! Call Bernadette today or email bernadette@visitmuskegon.org.

Visit Muskegon 231-724-1123 www.visitmuskegon.org Muskegon, Michigan /MeetMuskegon

Fasetto’s new product makes for seamless meetings while engaging attendees. When it comes to meetings and events, tech issues are universal. Fasetto, an innovative Wisconsin-based tech company, aims to change that with the November launch of its new gadget Forum. “Forum is a safety net,” Fasetto CEO Coy Christmas explains. “You can sleep in 15 minutes later because you will be confident that setting-up will go according to plan.” Designed as an integrated presentation solution, Forum creates a wireless network for participants to join—allowing them to view presentations on their own device and interact with the presenter—independent of Wi-Fi connection or the challenges that come with presenting in unfamiliar spaces. “While Forum knocks down logistical presentation hurdles, it was ultimately designed to make engaging with the audience easier,” says Christmas. Presenters using Forum can conduct live polls, respond to questions, and share files and contact information with their audience, all in one convenient place. Fasetto also plans to work continuously to provide users with new Forum features that will be released through software updates. holdaforum.com; 715.718.2464 —Jenna Barbari

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FERMENTING FUN

Michigan’s rapidly expanding brewery scene keeps corporate events “hoppin’.” BY KHRISTI ZIMMETH

FOUNDING FATHER BEN FRANKLIN may have reportedly said it best: “Beer is proof that God loves us and wants us to be happy.” There’s no dispute that many people enjoy lifting a pint at the end of a long day and that microbreweries, breweries and brewpubs are growing across the state. In fact, Michigan ranks fifth in the nation, in part because of our

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four seasons, glacier-enhanced soil and nearby Great Lakes. There are currently more than 270 brewers in the state, with more being added almost daily, reports the Michigan Brewer’s Guild.

While beer fans may be well acquainted with the hundreds of breweries dotting the state, they may be less aware that they can also be the sites of extraordinary events. We’ve rounded up four that promise not only a perfect pour, but also a “hopping” place to host a meeting or party.

Frankenmuth Brewery America’s oldest microbrewery and Michigan’s original craft brewery, The River View at Frankenmuth Brewery dates back to 1862, proving that the area produces much more than just chicken. “People are drawn to us because of our name and beer knowledge,” says Banquet

P H OTO S C LO C KW I S E F R O M TO P : L A N S I N G B R E W I N G CO. ; B E L L’ S B R E W E RY; F R A N K E N M U T H B R E W E RY; FO U N D E R S B R E W I N G CO. ; MICHIGAN BREWER’S GUILD

MEET & EAT BREWERIES

Manager Lindsey Schommer. “Our draft list is completely unique.” The brewery hosts a variety of corporate events in two signature spaces—the aptly named Barley, which accommodates 150, and Hops, which hosts another 100. Together, they combine to seat up to 275 in the River View Room, which boasts floor-to-ceiling windows that can be opened and look out over the nearby Cass River. “The brewery provides a superior dining experience and first-rate food and service,” attests veterinarian Joseph Kline, secretary for the Saginaw Valley Veterinary Medical Association, who has held educational events and dinners there. “The view from the dining room is pretty spectacular, too.” The brewery recently launched a new catering menu. Not surprisingly, some dishes— macaroni and cheese, for one—include beer in their ingredients. Other options are barbecued pulled pork, fried Brussels sprouts and more. “We’re planning to use [a new food truck] for on-site events, but also hoping to have it travel for off-site parties and business lunches,” Schommer explains. Add-ons include tours with brew master Steve Buszka, who can attend events, lead tours and answer questions. “Flights and tastings are usually a part of that as well,” says Schommer. No request is too off-the-wall. “We’re very versatile,” she says. “We’re open to whatever people want to do, as long as it’s legal.”

Bell’s Brewery Bell’s journey began in Kalamazoo more than 30 years ago next door to where its pub and meeting venue, the Eccentric Café, is located today. “Our brewers are constantly experimenting, developing new favorites and continuing the work Larry Bell started in 1985,” says Ryan Tovey, café general manager. With more than 20 draught options (many of which are only available at the Eccentric Café, Tovey points out), a full-service restaurant, beer garden and comfortable patio, Bell’s is one of the premier craft beer destinations in Michigan, he insists, one that “offers a memorable experience for event attendees, from the beer to the atmosphere. Guests enjoy 866 609 CITY

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MEET & EAT BREWERIES

the freshest Bell’s beer, and delicious in-house catering sourced from our numerous local farm partners.” Sam Accardi, CEO of Philadelphia-based Bikes and Beers, owns a cycling event company that hosts events throughout the year at the country’s largest breweries. This is its second year returning to Bells, he says. “There is ample space inside as well as outside,” he adds. “It gives us the flexibility to hold an event there rain or shine because we know that we can move everyone inside. Of all of the breweries we visit across the country, this is one of my favorites just because of the scenery outside and the vibe of the place.” Event capacity is 30 in the café’s Back Room, up to 370 for café standing-room events. In-house catering ranges from appetizers to a full dinner menu. Options include plated dinners up to 40 people, chef-attended or self-serve buffet for 40 and up, or family-style meals for up to 100. Tours are available. “We pride ourselves on excellent customer service, and aim to make event planning as simple and stress-free as possible,” Tovey says. “Whether your needs are as a simple as serving great beer to a large number of people, or something more extravagant, like filling a large above-ground pool with ice water for Polar Plunge or covering our tables in Kraft paper for everyone to doodle while they drink, we’re all about thinking outside the box. We love to bring out-of-the-ordinary events to life.”

Inspired by an earlier brewery of the same name, the original Lansing Brewing Co. opened in 1898 and was a fixture on the city’s early skyline. It was best known for its Amber Cream Ale, “the local beer of choice for everyone from laborers to statesmen,” according to its website. Prohibition caused the original brewery to close in 1914, and it took a century before the current incarnation was revived in 2015, says Sales and Marketing Manager Keri Brown. The recreated Amber Cream Ale is still a top seller. As it was then, “our beer is brewed by the city, for the city,” she says. The brewery welcomes locals and others interested in hosting an event in one of its two

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meeting rooms. The smaller Brewers Meeting Room can accommodate up to 50 and is located just off the main dining room. The larger Stockhouse space has a warehouse vibe, with cement floors and painted walls, and accommodates up to 250. “There aren’t many venues that can accommodate that many in Lansing outside of a hotel or convention center,” Brown says. They’ve hosted everything from yoga classes to corporate events, Brown says. Interested in team-building? The Stockhouse also includes games like shuffleboard, Jenga, and even a giant Connect 4. Morgan Cross, corporate events specialist

at AF Group in Lansing, has hosted receptions and dinners there in the past. “Since they’ve moved into our downtown area, we have hosted many successful events at the brewery and continue to select them as one of our go-to vendors,” Cross says. “Keri and her team provide outstanding service.” Among the brewery’s many popular buffet features is the “slider bar,” which includes build-your-own mini burgers. “It’s unique to us,” Brown says. They work to accommodate special requests from smaller groups, and offmenu options are also available in the smaller room. “Every event is different,” she says. “We are open to ideas.”

P H OTO S : B E L L’ S B R E W E RY; F O U N D E R S B R E W I N G CO. ; F R A N K E N M U T H B R E W E RY; L A N S I N G B R E W I N G CO. ; MICHIGAN BREWER’S GUILD

Lansing Brewing Co.

Clockwise from opposite top left: Bell’s Brewery has space to handle large chefattended or self-serve buffets; Frankenmuth Brewery’s airy River View Room overlooks the Cass River; Lansing Brewing Co. features two meeting rooms, one which can accommodate up to 250 people; two large doors in the Founders Brewing Co.’s rental space open to make it an indoor-outdoor venue with a patio.

Founders Brewing Co. “We don’t brew beer for the masses,” insist Founders Brewing Co. founders Mike Stevens and Dave Engbers. After a few false starts in Grand Rapids and teetering close to bankruptcy, the pair decided to return to what had excited them in the first place—the chance to brew “complex, in-your-face ales, with huge aromatics, bigger body and tons of flavor.” Their philosophy developed from those early experiences. “Our beers are crafted for a chosen few, a small cadre of renegades and rebels who enjoy a beer that pushes the limits.” With a backstory like that, it’s not surprising that the events are extraordinary as well,

an educational space overlooking the brewery. “I’m pretty flexible,” says Walters. “We are willing to work with people.” Tiffany Szakal, regional partner with Toledo-based Key Realty, held the launch of its Grand Rapids branch there last year and has conducted bimonthly training sessions at Founders ever since. “Who wouldn’t want to go to a brewery to learn?” she says of the two-hour training sessions followed by appetizers. She says she’s partial to the Dirty Bastard Meatballs. “Oh my gosh, they’re so good,” she reports. “We get such a great turnout that our other offices in Michigan, Ohio and Florida are now having their events at breweries.” Founders’ second taproom near downtown Detroit has a small private event space called The Barrel Room, modeled after the caves where the company stores its barrel-aged beer. That opened earlier this year and can accommodate up to 40 for intimate events. Whatever the event or its size, signature brews promise to make it something special. As the Founders website insists (and Benjamin Franklin would probably agree), “everything is better when there’s beer.” says The Centennial Room Manager Mallory Walters. The brewery’s rental space features a fully-staffed bar with eight taps, including one nitro tap, seating for 50 to 60 people or standing room for 100. “What’s really cool about our space is that two large garage doors open to make it an indoor-outdoor venue with a maximum capacity of 140 with the patio,” she says. Food options range from appetizers to buffets. “We can make a special menu for each group,” she explains. Past entrees have included street foods from around the world and Spanish cuisine. Optional add-ons include tastings and tours, some held in The Embassy,

Get Connected BELL’S BREWERY bellsbeer.com | 269.382.2338 FOUNDERS BREWING CO. foundersbrewing.com | 616.776.2182 FRANKENMUTH BREWERY frankenmuthbrewery.com | 989.262.8300 LANSING BREWING CO. lansingbrewingcompany.com | 517.371.2600 MICHIGAN BREWER’S GUILD mibeer.com | info@michiganbrewersguild.org

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DESTINATION HOLLAND/GRAND HAVEN

Sandy Lake Michigan beaches, walkable downtowns and great meeting spaces make Holland and Grand Haven colorful conference settings. BY BILL SEMION

THINK OF HOLLAND AND GRAND HAVEN along the southwest Lake Michigan coast of our Great Lakes state, and it’s those fantastic squeaky sand beaches, outstanding charter fishing, Dutch heritage, and a downtown atmosphere in both that first come to mind.

You’ll also want to add this: great downtown hotels, innovative conference centers and some unique city services that also make them both great spots for a large conference or intimate business retreat. Let’s focus on downtown Holland first. It’s ready for you summer, or winter, says Sally Laukitis, executive director of the Holland Area Convention and Visitors Bureau. For good reason. “Holland’s list of accolades is very, very long. And, we’re generally snow-free in the winter,” Laukitis says. Now that doesn’t mean that winter skips over the lakefront town. Downtown actually has the largest municipally run snowmelt system in North America, installed in 1986. Streets and sidewalks are literally heated with hot water from the city-owned power company through 190 miles of tubing. As a result, she says, downtown retail occupancy is at or near 100 percent, most are locally owned, and you’re virtually guaranteed being able to move snow-free on downtown’s streets and sidewalks. “Among the more than 100 shops and galleries, only about five are national retailers,” she adds. The farmers market in the summer operates on Saturdays and Wednesdays, but doesn’t stop there. “We also continue our farmers market with an annual Dutch WinterFest, complete with an open-air European-style Christmas market. Sinter Klaas arrives in downtown on his white horse, just like in the Netherlands.”

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Holland’s Fall Fest takes place at the market in mid-October.

Events Galore “Live Mannequin Night” is another downtown draw, featuring local folks who strike a pose in 25 storefronts in mid-September. Laukitis also highlights other draws to this Dutch-settled city, which celebrates its heritage in early May during the Tulip Time Festival. Four million tulip bulbs are planted each fall, and pop in blooming color, usually in time for the event. And here’s an extra tip not many outside of town know about: the community bulb dig. In June, when the blooms are off, show up with a 5-gallon bucket and a spade, pay $10 and you can bring home all the tulip bulbs you can carry to enjoy next year. Stop by in fall and take part in the community-wide effort to replant the beds. “Then, of course, you’ll have to return in the spring and see them bloom,” Laukitis says. You can also see it all on your bike, or do as the locals do and use an electric rental bike. “They are available through bike shops and a couple will even deliver a bike to your hotel and pick it up when you’re done,” Laukitis adds. There are more than 150 miles of paved bike paths throughout the area. Downtown also benefits from having a college campus. Hope College’s Summer Repertory Theater combines both student and equity actor performances, which begin each June. The college’s Knickerbocker Theater

seats 500 for its classic movie series. For a great Lake Michigan view, head to the Mount Pisgah climb near Holland State Park on the north side of Lake Macatawa. “It’s an easy 157-foot climb, and at the top, see 14 miles into the lake on a clear day,” Laukitis says.

Breweries and Distilleries Other things to take up your down time include the city’s newest tradition: brewing great beers and spirits. There are 11 breweries, brewpubs and distillers in and around town, including three downtown. “We just started a beer passport and that’s wildly popular, and there also are tours available,” Laukitis continues. “Tuesdays and Fridays nights in summer there are free concerts and Thursday nights is our Street Performer Series. Musicians, caricature artists, face painters, jugglers, magicians and even aerial acrobats entertain visitors strolling along 8th Street.” Holland’s Veldheer Tulip Farm is the perfect spot for gardeners. Bulbs are sold at the store in fall, and the farm’s millions of tulips bloom in spring, with colorful perennial gardens in summer. The Holland Bowl Mill, north of Lake Macatawa, is one of only four of its kind left in the U.S., with a recycling process that results in virtually no scrap. Holland’s signature connection with its Dutch past and those who settled the area is its 260-year-old Dutch windmill. It grinds about 7 tons of grain each year that’s sold at the mill, which operates mid-April to late October. South of Holland, the artsy town of Saugatuck also beckons. Star of Saugatuck operates riverboat tours on the lower Kalamazoo River, and also can host your group for lunch, or buffet or sit-down meals. Now you know some of the highlights that await you in Holland. Here’s a look at some of the downtown hotels and meetings spaces waiting to help make your event. Holland’s Civic Center, just 4 blocks from downtown, reopened in September 2018 after a complete renovation. Boatwerks, on the Lake Macatawa shore, opened new banquet facilities in 2015 and can accommodate groups up

P H OTO S : (O P P O S I T E ) S T E V E N M . H E R P P I C H ; H O L L A N D A R E A CO N V E N T I O N & V I S I TO R S B U R E AU

DUTCH TREAT

FUN FACTS Dutch settlers who founded Holland in 1847 quickly realized the potential in the region’s forests, initially cutting lumber for homes, and selling excess to purchase farming equipment. It was a glimpse of the future. Holland remains a world furniture-making powerhouse. There are more than a dozen furniture companies for home and office here, including names like Haworth, Herman Miller, Cento Anni and Benchmark. Like Grand Haven’s, Holland’s red lighthouse on its pier is a favorite subject for photographers. Holland’s famous Tulip Time festival began with an idea from a local teacher as a community beautification project in 1927. Clockwise from top: The Haworth Inn and Conference Center has 50 guest rooms and can handle groups up to 350; the 250-yearold De Zwaan Windmill is surrounded by millions of colorful tulips every May; the Mount Pisgah Trail climbs 157 feet for great views of Lake Michigan.

Holland’s famous authentic Dutch windmill, De Zwann (meaning The Swan), dates from 1761. It was the last windmill that was allowed to leave The Netherlands, and was brought to Holland in 1964 and restored on Windmill Island Park, opening in 1965. Grand Haven’s first European settler was Rev. William Montague Ferry, for whom two nearby towns are named. It became a flourishing lumber and shipping town in the 1860s. Grand Haven’s most famous event is the annual two-week Coast Guard Festival beginning in late July. Because of its historic connection, the city is recognized by the U.S. government as Coast Guard City USA. Grand Haven State Park’s beach was recognized as one of the top five in the nation by Good Morning America.

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DESTINATION HOLLAND/GRAND HAVEN

to 300. Another concept that Holland brings to the table is event sharing. If a hotel can’t accommodate your meeting size, you can combine staying at one, with meeting space just blocks away. One of those that will help is the 140room Courtyard by Marriott, which opened in 2016. Besides its two restaurants, there’s meeting space for 20-25 guests, says Courtyard manager Grant Hirst. “Our main advantage is being right on 8th street downtown so everything’s within walking distance,” regardless of weather, since there are nearly 5 miles of snowmelted sidewalks downtown.

Personal Attention CityFlatsHotel is downtown’s LEED GoldCertified space. Its five floors hold 56 sleeping rooms, says General Manager Jared McGraw. It has events space on its entire top floor. “We’ve been open for 11 years now and we’re considered a boutique hotel. Each one of our rooms is designed differently. We deal with a lot of local businesses, with a conference and boardroom for 10-50. The Loungers Room has 25 reclining chairs with a projec-

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tor screen and four flat-screen TVs,” he says. “You’re in the heart of downtown here, a beautiful place to be.” Also downtown, the Haworth (pronounced Hayworth) Inn and Conference Center on the campus of Hope College, can handle groups up to 350. It has 50 sleeping rooms, says Derek Emerson, Hope College’s director of public affairs and events. The center is college-owned and is named after Haworth, one of the nation’s largest office furniture makers. Haworth provided its furnishings when it opened, and also will be involved in a major renovation that’s in the works. Here’s where that venue-sharing cooperation between properties again comes into play. “Quite often, if someone holds a meeting here, we can send the overnight overflow to, say, CityFlats, a block away, or Courtyard by Marriott. We’re competitors, but we work together to pull off great events,” Emerson says. “People love that we’re a block away from restaurants and the rest of downtown.” Hope College, for example, hosted a major academic conference at the center in October with the Lilly Foundation, filling up the inn

and using the other hotels. Outside town, Macatawa Legends, one of the area’s premier golf courses, can host groups up to 200. “We’re midway between Holland and Grand Haven, and for meetings, a lot of our functions will use the Founder’s Ballroom. We have a projector and screen there. That works best because it’s not overlooking the golf course, so that’ll keep their attention,” jokes Lacey Sheffer, director of membership and events. “If the group breaks, we’ll use the Legends Room to give them that nice view. We’re open for events all year.” Another is the DoubleTree Hotel and Conference Center Holland, about three miles from downtown. It’s a full-service hotel that can host 650 guests banquet-style, with 168 sleeping rooms. A new Hilton Home2 opened in fall 2018 featuring 109 all-suite rooms, with great space for smaller meetings.

Fun-Filled Grand Haven Just 22 miles north of Holland, Grand Haven definitely has fun written all over it. From its beautiful beachfront in Grand Haven State Park and bike and walking routes from downtown, it has repurposed itself from

P H O T O S : G R A N D H AV E N C O N V E N T I O N & V I S I T O R S B U R E A U

Above: During warm weather months, Grand Haven’s historic trolley takes visitors on tours of the Lake Michigan and Grand River waterfronts and the bustling downtown district. Right: The casual Grand Seafood & Oyster Bar is nestled in the lobby of the former Grand Theatre, built in 1928. It features antique chandeliers and molding, plus a sushi bar. Opposite: Grand Haven’s most famous event is the annual two-week Coast Guard Festival beginning in late July. Because of its historic connection, the U.S. government recognized Grand Haven in 1998 as Coast Guard City USA.

manufacturing to tourism, and the result is a beautiful thing to see, explains Marci Cisneros, executive director of the Grand Haven Area Convention and Visitors bureau. “The Grand Haven area offers great small meeting opportunities and many recreational experiences. The attraction of our destination is driven by our leisure appeal,” she says. “With beautiful soft sand beaches located on Lake Michigan as well as being surrounded by the Grand River and Spring Lake means time outside of meetings can equate to fun memories while exploring the beautiful landscape of West Michigan,” Cisneros adds. She’s right. Grand Haven sits amidst hundreds of miles of public shoreline stretching from the Indiana border to Mackinaw City. The state park itself is a gem, with 48 acres of sand, sand and more sand. Campers set up their rigs steps away from the famous lighthouse pier. Downtown is a good place for breakout or meeting events. Porto Bello restaurant, for example, is located in part of the former Story & Clark piano works, and can seat up to 275 in its Grand Hall, 35 in another space. “Same is true of the old Grand Armory

Building, a repurposed space now used for a brewery, coffee shop and restaurant. Keeping downtown storefronts occupied year-round with appealing shops for residents and visitors is the full job of the Grand Haven Downtown Development Authority,” Cisneros says.

Main Street Activities The rest of downtown is equally charming, and its restaurants range from a seafood and oyster bar inside a former theater, The Grand, to the yummy Butch’s Beach Burritos. Join the line, order inside, and bring your lunch or dinner across the street to watch the Grand River, Michigan’s longest, as it disappears into Lake Michigan. There’s another location in nearby Spring Lake. From there you can also just see where the Grand Haven Musical Fountain displays a multicolor light, water and music show nightly from May to September downtown. Book your group on a Grand Haven trolley to tour both this town and neighboring Spring Lake, Cisneros recommends. Pick it up from Chinook Pier, site of the city’s salmon charter fishing fleet, the historic Pere Marquette steam locomotive display, and Sweet Temptations,

which features locally made small batch ice cream that’ll be love at first lick, guaranteed. The trolley route takes you around town with a stop at Grand Haven State Park. Rent bikes at spots such as Rock ‘n’ Road Cycle and follow the more than 100 miles of routes in the area with your map, including a 20-mile trek along the shoreline and treed dunes to Holland. Or join the walkers beside the Grand River from downtown to the harbor pier. “We have one full-service hotel with meeting space and breakout areas for up to 200. The property also is host to a lounge and waterfront restaurant,” she adds. “There are several other properties in the area from quaint bed and breakfasts, to motels and hotels. These properties serve the leisure traveler—offering nearly 700 rooms/units with locations close to downtown or the beach—just visit our website for a full listing.” Whether it’s a visit in fall when the salmon are biting or in spring when the tulips are in bloom, Grand Haven and Holland are spots to stay a while.

Get Connected CITYFLATSHOTEL cityflatshotel.com | 616.796.2100 DOUBLETREE BY HILTON HOTEL HOLLAND 616.394.0111 GRAND HAVEN CONVENTION & VISITORS BUREAU | visitgrandhaven.com | 616.842.4499 HAWORTH INN & CONFERENCE CENTER haworthinn.com | 616.395.7222 HOLLAND AREA CONVENTION & VISITORS BUREAU | holland.org | 800.506.1299 MACATAWA LEGENDS GOLF COURSE macatawalegendsgcc.com | 616.212.2600 PORTOBELLO RESTAURANT CATERING enjoyportobello.com | 616.846.1221

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Impressive sustainable practices from complex geothermal heating systems to simple recycled bottles for bouquets help elevate the industry. BY JEANINE MATLOW 32

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P H OTO S :

, NATURE S WAY

While some business initiatives are just a passing fad, others are destined to make a difference and go the distance, such as the sustainability practices at meetings and events that have an impact on the environment. Here is what some local experts are doing to go green. For starters, Alix Chapie, meeting and event manager for Special D Events in Ferndale and Detroit, says the company has been recycling name badges for the last five or six years. “It’s kind of a given now; people ask if we have a container for them,” she says. Clients also request water pitchers instead of bottles and prefer glasses over cups. In addition, mobile apps save paper and money, while recycle bins with sorters for paper, plastic and glass simplify the process. “There are small changes that make a big impact like locally sourced foods and beverages,” says Chapie. Some clients donate leftovers to local shelters. People want to know their options, such as a florist that uses recycled beverage bottles for bouquets. “We have an environmental group client and anything we bring up (about sustainability) they love. We are making great strides to try to be green. When you go to a large event, there is so much waste that can be reduced,” she says. “We’re all conscious of the fact that we are trying to be green as much as possible. We have to be on the same page as the venue and make sure they have the same goals.” Her colleague, Meeting and Event Manager Shanthi Sivanandham, adds that the most important thing is being transparent with the attendees to let them know you’re working on sustainable practices. It’s all about being honest up front. Some hotels give points to guests for not requesting new sheets and towels every day to reduce water usage and conserve energy. Reusable signage for events is another smart solution.

Protecting the Planet At Grand Traverse Resort and Spa in Acme, Ryan Buck, director of sales, says the resort has a zero waste station available for groups to use and they use actual plates and utensils whenever possible. “A lot of groups have started to give away water bottles for guests to use throughout the conference at our water stations; however we still offer glass as an option. We also offer linen-less banquet tables in some of our rooms to eliminate water waste from laundry,” he says. “We have a lot of groups that ask we use Food Rescue for any leftover food at the end of a function to reduce food waste or to donate unused nonperishable products to local organizations.” He says their green committee has received several awards and they also take employees on regular tours of the local recycling facility.

Down to Earth Joanna Stratman, CMP, assistant general manager at the Bavarian Inn Lodge and Conference Center in Frankenmuth, says her team’s always followed “old-fashioned” conservation practices learned through their German heritage. “So many of our practices have been ‘green’ way longer than the popular concept of ‘being green’ became the cool buzz word,” she says.

In 2013, the facility was honored with the “Finest Corporate Social Responsibility Effort” award by the Michigan Chapter of Meeting Professionals International (MPI). Some of the reasons behind the award, she says, are the owners’ personal commitment to supporting not-for-profit organizations, giving back to the community and their efforts in green practices. Add to that the massive quantities of Michigan-produced products they use, their recycling programs, energy-saving efforts, charitable-giving programs, and the biodiesel shuttle that now runs on fuel processed from their own recycled cooking oil. Green practices that have been implemented for decades include towel and linen reuse programs in the guest rooms; water-efficient toilets and showerheads; high-efficiency lighting; a massive recycle program for glass, metal, paper and cardboard; and a natural irrigation with “gray water” provided by a pumping station from the Cass River that allows natural nutrients to help flowers and grounds and minimizes the use of clean water on-site. Sixty-three tons of Blue Hubbard squash were harvested from the Fred Weiss Family Farm in September, which was processed and served at the Bavarian Inn Restaurant.

Leading the Way In Thompsonville, Brian Lawson, director of public relations for Crystal Mountain, says the resort recently completed a $12 million expansion to the Inn at the Mountain that is

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P H O T O S : C O B O C E N T E R ; G R A N D T R AV E R S E R E S O R T A N D S PA ; C R Y S TA L M O U N TA I N ; B AVA R I A N I N N ; F R E D E R I K M E I J E R G A R D E N S & S C U L P T U R E PA R K

heated and cooled using a geothermal system that runs 48 percent more efficient than a traditional HVAC system and prevents the emission of 150,000 pounds of CO2 annually. Crystal Spa is Silver LEED-certified (Leadership in Environmental and Energy Design), the first spa in the Midwest with that designation and one of only five in the nation at the time it was opened in 2009. “We are also strong advocates for vehicle electrification. We were the first northern Michigan resort to provide complimentary vehicle charging. We now have five EV charging stations and participate as a Tesla Destination Driving Partner. Our security vehicle is a Chevy Volt. We were the first Michigan ski resort to invest in wind energy credits, offsetting the carbon footprint of our high-speed quad chairlift, the Crystal Clipper—reducing CO2 emissions by 174,000 pounds annually,” he says. “We were also early-adopters of compact fluorescent light bulbs and have now transitioned over to LED. The use of LEDs in our conference center saves 74,000 kilowatt hours of electricity alone. We also try to reduce waste through in-room recycling and using mounted, refillable shampoo, body wash and conditioner in all of our accommodations.” Last winter, the resort received the Climate Change Impact Award from Ski Magazine and the National Ski Areas Association. “Our CEO, Jim MacInnes, has been recognized by the Detroit Free Press as one of Michigan’s Green Leaders,” says Lawson. “In 2015, we were recognized as Innovator of the Year for the Michigan Governor’s Energy Excellence Awards.” Being recognized as a leader in sustainability in the industry has opened the door to other partnerships, such as the one with Tesla and also provided the opportunity for events, such as the Conference on Michigan’s Future:

Energy, Economy and Environment. “As a family-owned resort that’s been part of the community for more than 60 years, we’ve always taken the long view so sustainability is always front-of-mind,” he says. “We’re proud of our partnership with our electric provider, Cherryland Electric Cooperative, which draws 56 percent of its energy mix from carbon-free sources. We are always looking for new ways to operate more efficiently, invest in renewable energy, reduce waste and share best practices so that more people can implement these kind of initiatives to make a great impact.”

Natural Resources At the lovely Frederik Meijer Gardens & Sculpture Park in Grand Rapids, John VanderHaagen, public relations manager, says green is in their DNA. “We have a mission that promotes the understanding and appreciation of gardens, sculpture, the natural environment and the arts, and have always been interested as an organization in being environmentally friendly and being good stewards of our resources.” The complex has had an official recycling program since 2002, and this year it partnered with the West Michigan Sustainable Business Forum to conduct a waste audit to help guide recycling and sustainability efforts going forward. The audit found Meijer Gardens as a whole generates an estimated 1,152 tons of waste material a year and diverts about 263 tons of compostable and recyclable material— a 23 percent diversion rate. “The goal of the Kent County Department of Public Works on a countywide level is 20 percent diversion by 2020, so we’re ahead of

that goal and aiming to increase our diversion rate every year,” he says. “For the first time, we have launched a robust recycling program at our amphitheater during summer concerts that is staffed by a wonderful rotating group of volunteers, saving us time and effort behind the scenes and increasing the amount of waste that is diverted from landfills.” Compostable and recyclable containers have been introduced in the café and catering departments as they have become available over the past few years, and recycling stations can be found throughout the grounds wherever there are trash receptacles. “We source food for our catering department and café locally whenever possible, reducing carbon emissions. We have also eliminated many single-use plastic items, such as plastic stirrers and only hand out straws upon request,” says VanderHaagen. The attraction has received several awards for its LEED design and construction practices. “Our facilities are LEED certified, and our current $115 million expansion project aims to be both architecturally significant as well as LEED certified,” he adds. Despite their current efforts, other opportunities still exist, such as diverting more waste away from landfills each year and adding food composting to their public facing recycling program around the grounds that they’re exploring. “Fred and Lena Meijer have always had a passion for the environment and conservation, and early supporters of Frederik Meijer Gardens & Sculpture Park, such as Peter Wege and many others, have helped shape our vision,” says VanderHaagen. “We are excited for what the future will bring as we ready our new buildings and gardens which are opening between now and 2021.”

Clockwise from top left: In addition to hosting several honeybee hives, Cobo Center also grows herbs on its Green Roof; Grand Traverse Resort and Spa employees regularly participate in Adopt-A-Highway cleanup activities; as part of its corporate initiatives, Cobo Center promotes sustainability training programs and its own green efforts on the digital sign in front of the complex; green practices at Bavarian Inn Lodge and Conference Center include the manufacturing of about 80 tons of blue Hubbard squash every season to use in-house; the Frederik Meijer Gardens & Sculpture Park introduced its ambitious recycling program in 2002, which today diverts more than 263 tons of compostable and recyclable material every year; Crystal Mountain offers five electric vehicle charging stations and uses Chevy Volts in its security operations.

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The introduction of Zagster, a bike-share program with stations around downtown Port Huron, makes it easy for meeting and event attendees to get to and from the Blue Water Convention Center.

In the Motor City, Claude Molinari, general manager of the SMG-managed Cobo Center, says they’re doing a lot more training with staff and prospective clients. In September, for example, they hosted the Events Industry Council’s training for the Sustainable Event Professional Certificate (SEPC). That was the first offering to event planners for the certificate in the state. Cobo Center has received numerous awards for efforts that include everything from environmentally safe products to composting. “There’s an excitement and enthusiasm. We’re really trying to be a sustainable building and do cutting-edge work,” he says. “We’re currently embarking on LEED certification and we continue to keep our Green Meeting Industry Council (GMIC) membership. We’re the ninth facility worldwide to achieve the International Green Meeting ASTM standard. Clients look for us to be as sustainable as possible. They love it when we buy local and we are working toward all produce served at Cobo Center being grown at Cobo Center. It’s an ambitious goal.” “We’re working diligently toward this goal to make it a reality,” he explains. In addition to honeybees on the center’s Green Roof, the staff also grows rosemary, oregano, basil and thyme and is working on growing all lettuce for all the salads. “It’s the next big push. It’s critical to keep looking

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Fresh Perspective In Port Huron, they’ve gone green in more ways than one with a new state-of-the-art facility, according to Gino Giacumbo, general manager for SMGmanaged Blue Water Convention Center. “We are a relatively new facility so we have the benefit of not having retrofitted lights and sprinklers, etc. That’s the benefit of not having to change out things on a regular basis. We have all LED bulbs and there are no paper towels; we have air dryers,” he says. Downtown, the Zagster bike-share program makes it easy to get to and from the facility where water stations and glassware await instead of plastic bottles. Special features, such as light sensors, were incorporated into the building. “It was built with this in mind. As we move forward and purchase new items, we’re always thinking about sustainability,” says Giacumbo. “From recycled copy paper to an energyefficient dishwasher, it’s always on our mind.”

BAVARIAN INN LODGE AND CONFERENCE CENTER bavarianinn.com 989.652.7200 BLUE WATER CONVENTION CENTER bluewaterconventioncenter.com 810.201.5513 COBO CENTER cobocenter.com 313.877.8777 CRYSTAL MOUNTAIN crystalmountain.com 855.995.5146 FREDERICK MEIJER GARDENS & SCULPTURE PARK meijergardens.org 616.957.1580 GRAND TRAVERSE RESORT AND SPA grandtraverseresort.com 231.534.6000 SPECIAL D EVENTS specialdevents.com 248.336.8600

P H OTO : Z AG S T E R

Cutting-Edge Work

and moving forward. We’re in the ‘make it happen’ business,” says Molinari. “Detroit is really taking big steps to work with our team and we’re almost a little city in ourselves. It’s a very walkable city with an elevated light rail train our vendors can use and a mobile rental bike station. There’s a lot happening and it’s really exciting to be a part of it.”

CON N ECTION 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.

MAKE IT YOUR MOMENT.

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

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FOR PROOF ONLY - PROOF 1 Ad will run: Michigan Meetings + Events, Winter 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

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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

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ALLISON BEERS KATARINA SCOTT

KATE WALSKI

LAURIE NICKSON ALANNA KLOMP

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HANNAH WONG

TAMIKA BROWN

EARNing TheiR PAYchecks H O W D O E S Y O U R B U S Y S C H E D U L E C O M PA R E T O T H E O F T E N H E C T I C ‘ D AY- I N -T H E - L I F E ’ OF THESE ACTIVE PL ANNERS?

BROOKE PURCELL

Roger goRDoN

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whEN

I T C O M E S T O A N E V E N T D AY V E R S U S A N O N E V E N T D AY, THERE’S A WORLD OF DIFFERENCE IN HOW INDIVIDUAL M E E T I N G A N D E V E N T P L A N N E R S AT TA C K T H E I R D AY.

Plan of Attack

“My schedule is a little different than our event coordinators who actually help execute events on a daily basis,” says Katarina Scott, ballroom and events manager for CityFlatsHotel in Grand Rapids. “I’m primarily in the office Monday through Friday with a few weekends mixed in, so I primarily take care of all the bookings, client meetings, scheduling of meetings, scheduling everything that has to do with events when it comes to vendors and scheduling our own staff. “So my approach when I arrive at the office is I have lots of to-do lists and things that I do on a weekly and on a monthly basis to keep our department running smoothly. My hours vary day-by-day based on what meetings I have,” Scott says. “I start my day with as much caffeine as possible,” laughs Allison Beers, owner of Events North in Traverse City. “For both event days and nonevent days, I try to start them with a couple deep breaths to get centered, and start planning from there.”

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Every planner deals a little differently with challenges on a daily basis. “You have a vision in your head as you want it to go one way and make sure that happens,” says Alanna Klomp, CMP, corporate event sales manager for the West Michigan Whitecaps and Fifth Third Ballpark in Grand Rapids. “You might have to try different vendors. You want to make sure the end-product matches what your vision is. Staff is always a big challenge, making sure when you turn things over to your staff, they’re executing to your standards or your organization’s standards.” “Communication is a big challenge,” says Hannah Wong, CMP, meeting and events manager for Special D Events in Ferndale and Detroit. “If the client and the vendors aren’t all on the same page and the communication isn’t there, that’s a recipe for things going wrong at an event. So I usually try to establish a relationship with a vendor or a client to make sure that my expectations are clear. They know how I like to communicate, whether it’s by email or phone, and how often, whether it’s weekly or monthly.”

Tools & Templates

MEETING AND EVENT PLANNERS UTILIZE VARIOUS TOOLS TO STAY FOCUSED AND ON TRACK. “We use Smartsheet, which is a project management tool, for every event,” says Wong. “I have a to-do list, and that helps me keep track of it all for week-by-week. By the end of the week, I need to have accomplished this, this and that. We also use Slack for inter-office communication, which helps with event channels so we can keep in touch for informal, event-related conversations.” “I use Formstack for online registration and FileMaker for attendee records and documents, speaker contracts, verification forms and communication with attendees,” says Laurie Nickson, of the Michigan Department of Education. “Excel is used for creating meeting logistics documents including roomsets, audio-visual and meal functions or counts.”

What about the stress or pressure that comes with planning? “You have to be as prepared and organized as possible,” says Kate Walski, CSEP, owner of 307 Events, an event design and décor company in Traverse City. “The more prepared you are, the better you’re going to feel going into an event. If you’re running behind and you don’t have everything as organized as you’d like, that can be very stressful. “It’s also important to run through potential scenarios of things that could happen that you might need to be aware of and deal with. So having a lot of foresight and making sure that you’re prepared for whatever might come up is key. Also, having a good work-life balance is important because, if you’re always working, this industry can really burn you out. So make sure that you take time for yourself and your family,” she says. “I think it’s key to be able to be flexible in this industry,” says Brooke Purcell, event manager for The Henry Hotel in Dearborn. “Not every event is perfect. Being able to adjust without panicking is very important. Also, my checklists make me feel less stressed. I’m very much a list person, so if I have it written down, it helps me feel more calm.”

Positive Interactions

“I’m in an office,” says Wong, “where we have more than 15 people, so I’m constantly, even on nonevent days, bouncing ideas off my co-workers, seeking ideas and advice from them, making client calls, and participating with calls to vendors.” “We have a pretty big team,” Scott adds. “I communicate not only with a lot of clients via phone, email and in person, but as far as our team, I’m surrounded by anywhere from one to five other coordinators, interns and staff members who are helping with event execution and setup of our events.” Yes, there actually are times when a planner might enjoy working alone.

I THINK IT’S KEY TO BE ABLE TO BE FLEXIBLE IN THIS INDUSTRY, NOT EVERY EVENT IS PERFECT. BEING ABLE TO ADJUST WITHOUT PANICKING IS VERY IMPORTANT.

Brooke Purcell

EVENT MANAGER, THE HENRY HOTEL, DEARBORN

“I usually work alone when I’m doing registration stuff,” says Beers. “I like to be in the office, quiet, early morning, before anyone else is in, when the phone isn’t ringing and I don’t hear the beeps of emails. That’s usually a great time to work alone.” “I work alone when making event orders,” Purcell says. “I find that when I have a quiet environment and there’s not a lot of things happening in the office, I get a lot more done when it comes to getting my checklist done.” Staff meetings are a must for planners. “Generally,” says Walski, “I have a meeting once a week with my staff, my floral design manager, our sales coordinator and our operations manager. We sit down and talk about all of the upcoming events for that week and for the following week. We go over all the details of the events.” Says Purcell, “We have a daily banquet-eventorder meeting where we walk through three days at a time. On Thursdays, we actually go all the way through the weekend to Monday where we read through the event orders, go over everything from what’s being included on the menu to every

laurie

NicKSoN CMP

DIRECTOR OF PROFESSIONAL PROGRAMS

MICHIGAN ASSOCIATION FOR THE EDUCATION OF YOUNG CHILDREN SPECIALIST

MICHIGAN DEPARTMENT OF EDUCATION, LANSING Event day: “I’m on-site and on my feet usually 16-18 hours. You’re putting out fires as you need to and making sure everything is running smoothly,” she says. Nonevent day: “I’m not at the office at 6:30 in the morning. It’s a little more low key. I’m in the office working on meeting and conference contracts, logistics and programs, and more.” Adds Nickson, “The night before I leave the office, I create a to-do list on my computer for the next day. So I’ve got a to-do list of things that I need to be sure that I’m attacking. And usually it’s prioritized. I check my voicemails and emails first and see what I can put off, unless something is urgent. If it’s urgent, I address it right away. If it’s not urgent, I go to my to-do list.”

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Tamika

Brown OWNER

RSVP PREMIER GROUP, TROY Nonevent day: “I actually begin with a little spiritual meditation at 6-6:30 in the morning, just to get me prepared for the day. Then I head to the office. I have a dedicated staff of six planners. We typically start off with a 20-minute morning meeting in which we outline our goals and objectives for the day,” she says. “From there, we’re always in the midst of planning various events, so this is an opportunity everyone has—the core area they’re responsible for—to give an update as to where they are and if there are any problems they’ve encountered.” Event day: “It’s crazy, but I love it. I wouldn’t change it for the world. I wake up in the morning always thinking two or three steps ahead. I think about the experience from the team’s perspective and from the client’s perspective. I arrive at the venue the day before or hours before the event to make sure the rooms are turned over from the previous event if there was one, and that they’re set based upon the event orders that we required. Three of my team leads and I do the walk-through—we compare the event orders against the room sets and make sure everything is in place,” Brown says. Brown approaches each day knowing that there are always challenges. “Each morning, I start knowing that, although we’re all caught up with everything based upon our clients’ specifications from the night before or week before, those specifications could change. And they change quite often because, a lot of times, when we’re doing events or meetings, we’ll have registration closing on a certain day. And, from there, that’s when we determine all of the other specifications required for that event as far as seating, different things we may want to distribute to our attendees and different things of that nature. “A lot of times,” Brown explains, “our clients will come back to us and say, ‘I know registration is closed, but we need to add some people, so we need an additional 10, 20, 30 or 40 extra seats.’ My goal is to try to accommodate my client as much as possible. So we always leave room for changes in everything that we do when I’m designing and laying out the floor plan and the table settings. We try to accommodate and make provisions for last-minute changes.”

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“ONE THING THAT I’VE LEARNED IS THAT YOU ALWAYS SHOULD HAVE A PLAN B. THINGS WILL NOT ALWAYS GO AS EXPECTED, AND THERE’S ALWAYS ANOTHER WAY TO DO IT. ”

Alanna Klomp, CMP

CORPORATE EVENT SALES MANAGER, THE WEST MICHIGAN WHITECAPS AND FIFTH THIRD BALLPARK, GRAND RAPIDS

setup detail, and then discuss if there are any questions or concerns.” Planners are always on the prowl to learn more about trends and new concepts, places and venues. “I get a lot of information from people in my office,” says Wong. “Every week, at our staff meetings we always try to ask people about new venues and new partners that they’ve worked with. We keep record of all the venues that we’ve used. We get all the magazines, including Michigan Meetings + Events! I keep track of a bunch of industry associations and get their emails regularly.” “I’m part of MPI, the Michigan chapter,” says Klomp. “I attend a lot of their educational events to learn about those types of things. I’m also a member of MSAE, which puts on some educational events, too. Then there are newsletters that circulate via email and publications that we’ll read.”

Lovin’ Those To-Do Lists

CHECKLISTS ARE A MUST FOR MEETING AND EVENT PLANNERS TO STAY ORGANIZED. “I use to-do lists,” Nickson says. “I have a checklist for every event planned, kind of a task-and-time line checklist. It’s on my computer, but I also post it in my office so I can see it all the time. If something happens and I can’t get into the computer system while I’m on the phone, I can turn and look at it right away.” “I do something called bullet journaling,” says Wong. “That keeps all my to-dos and tasks organized.” Planners are constantly reaching out to others for advice and ideas. “I belong to several organizations, including MPI,” Brown says. “We’re in

contact on a regular basis through industry meetings and networking at social events and trade shows that we all attend. If something unusual comes up, I’ll discuss it with them, get their opinions, see if they’ve encountered a similar situation and see how they handled it.” Says Beers, “I try to read every publication that comes in the mail and daily blogs that come to me.” Getting advice from mentors or others in the business is important for planners. “One thing that I’ve learned is that you always should have a plan B,” says Klomp. “Things will not always go as expected, and there’s always another way to do it. You may have to enact that at any point during the planning process to make sure an event goes off smoothly.” “Take it one day at a time,” says Scott. Adds Wong, “Don’t be afraid to take risks.”

Sharing Ideas

MEETING AND EVENT PLANNERS ALWAYS HAVE A TIP OR TWO TO SHARE WITH OTHERS. “I think the No. 1 thing that I try to remember and always do is, no matter how great a meeting or event went off, there’s always room for improvement,” says Beers. “We sit down after every single event while we’re still on-site and while we’re tired and try to talk about what went well and what could’ve been better. And we try to remember them and pull those notes up for future events.” “I think it’s important to stay invested in the industry as a whole and to continue to be learning and trying to educate yourself on new trends and to also network,” says Walski. “I think networking is one of the most important things you can do in this industry. You’re going to learn from other professionals, and you’ll be able to have a much better connection when you’re going to work with other vendors and other planners.” Meeting and event planners spend various amounts of time preparing for events and activities versus searching for new clients or new opportunities. “Ideally, it should be 50-50,” says Klomp. “However, some events do consume more of your time in executing and planning out the details of them. I’m fortunate enough that we’ve been able to hire an event

coordinator here, so, once an event is booked, I’m able to turn it over to that person, which frees me up to bring in new business.” “I probably spend 75 percent of my time planning and coordinating meetings and professional developments,” Nickson says.

That Happened!

PLANNERS LOVE TALKING ABOUT FAVORITE WAR STORIES. “The nature of our job is to have things happen on-site and address them in a calm and organized fashion,” says Beers. “I’ve never had a natural disaster or anything that would be such a horror story that would make it one for the ages. It really does come down to planning so you can change gears if you need to if, for instance, it starts raining and you need a thousand umbrellas and ponchos. “The craziest we had was two or three years ago when we were working with the Center for Automated Research, and they were up at the Grand Traverse Resort and Spa in Traverse City,” recalls Beers. “This superstorm came in and knocked out all the power the morning of the meeting. We just rolled with the punches and took it minute-by-minute and figured out what we could do to be best to get things running. Food and beverage wasn’t functional. Everyone was smart enough to be solution-oriented and tried to come up with what was going to be the best for everyone involved. The power came back on before the evening event.” “One of our biggest issues most recently,” Walski says, “was when we were planning a big, corporate event, and we were working with the client to do a big décor element. The venue asked us to run it by the fire marshal. It’s a product that’s standard across the industry, and it’s used at all different types of events. So we didn’t anticipate it being an issue. “But our fire marshal, about two weeks ahead of our major event, shut down that big focal point. So we then had to go to plan B, and we were able to do that because of the connections we have in the industry,” she says. “We had to go back to our client and explain why we weren’t able to provide this feature, but because we had some other vendors that we were able to reach out to, we were able to end up giving them a better one in the end.”

Get Connected 307 EVENTS 307events.com 231.486.5307 CITYFLATSHOTEL cityflatshotel.com 616.608.1720 EVENTS NORTH eventsnorth.com 231.883.2708 THE HENRY HOTEL behenry.com 313.441.2000 MICHIGAN ASSOCIATION FOR THE EDUCATION OF YOUNG CHILDREN miaeyc.org 800.336.6424, ext. 305 RSVP PREMIER GROUP rsvppremier.com 248.663.4107 SPECIAL D EVENTS specialdevents.com 248.336.8600 WEST MICHIGAN WHITECAPS FIFTH THIRD BALLPARK fifththirdballpark.com 616.784.4131

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Industry Update RENOVATIONS 46

1. USA (760)

PEOPLE NEWS 48

SNAPSHOTS 54

PEOPLE PROFILE 56

1. USA » 2. UNITED KINGDOM » 2. NETHERLANDS » 4. AUSTRIA » 5. ITALY » 6. POLAND » 7. BELGIUM » 8. RUSSIA » 9. IRELAND » 10. FRANCE » 11. PORTUGAL » 12. SLOVAKIA » 12. SPAIN » 14. GERMANY » 15. INDIA » 15. CZECH REPUBLIC » 17. TURKEY » 17. COSTA RICA » 17. ISRAEL » 20. FINLAND »

2. NETHERLANDS (670 - tie)

2. UNITED KINGDOM (670 - tie)

BEST OF THE BEST

USA is ranked the No. 1 destination in the Eventex Top 20 Destinations for Meetings and Events Index.

Top 20 Destinations for Meetings & Events

(760) (670) (670) (540) (480) (410) (400) (380) (330) (270) (170) (150) (150) (140) (110) (110) (100) (100) (100) (80)

Rank DESTINATION (Score)

Research courtesy of Eventex

THE EVENTEX AWARDS, founded in 2009, celebrate the most innovative, creative and effective events from around the world. Since its inception, more than a thousand entries from

Full rankings

over 85 countries have competed in the awards. In this year’s ranking of destinations, Eventex named USA the

4. AUSTRIA

No. 1 destination for meetings and events. USA stands out as the

(540)

destination of some of the best brand activations, experiential and corporate events. This is a growing trend, as the U.S. Bureau of Labor predicts that the event industry will grow by 44 percent from 2010 to 2020, exceeding most growth predictions for other industries. For a full list of winners visit: eventex.co/winners-2018; eventex.co/all-stars/destinations; eventex.co/all-stars

5. ITALY (480)

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| WINTER 2019

The index takes into account the number of wins over the past two years and allocates a weighted score for gold, silver, bronze trophies and participation. Gold is worth 100 points, silver is worth 50 points, bronze is worth 30 points, participation is worth 10 points.

USA’s 2018 honors included:

BEST FESTIVAL (THIRD PLACE)

Magical Winter Lights Houston People Generation, Inc.

BEST EVENT (THIRD PLACE)

Dodge Demon Launch at the New York Auto Show George P. Johnson Experience Marketing

BEST INTERACTIVE OUTDOOR EVENT (THIRD PLACE)

BEST SPORTING EVENT (SECOND PLACE)

2017 FISA World Rowing Championship Opening Ceremony BadAss Media & Meetings

BEST GALA (THIRD PLACE)

Fortune 500 International Sales & Marketing Conference

Temple University Hospital 125th Anniversary “Acres of Diamonds” Gala

Russell Harris Event Group

BEST TECH EVENT (THIRD PLACE)

BEST POP-UP EVENT (THIRD PLACE)

Yext, Inc.

Tolo Events

ONWARD17

Bone Appetit

Tolo Events

BEST PRODUCT LAUNCH (WINNER)

Dodge Demon Launch at the New York Auto Show George P. Johnson Experience Marketing

Three U.S. companies appeared in the Top 20 Event Organizers & Agencies

11. IM CREATIVE (230)

18.

EXPERIENCE WILLOW LLC

THE OVAL OFFICE BVBA

(150)

The index takes into account the number of wins over the past three years and allocates a weighted score for gold, silver and bronze trophies. Gold is worth 100 points, silver is worth 50 points, bronze is worth 30 points.

MI.MEETINGSMAGS.COM

REGIONAL NEWS

RENOVATIONS»

The Amway Grand Plaza Hotel is undergoing a $40 million renovation to replace all the existing exterior glass of the building that will dramatically change the look of the 29-story tower. When the 318-foot tower opened in 1982, “it ushered in a rebirth of downtown Grand Rapids that continues to be felt today,” says Amway President Doug DeVos. “Renovating the hotel tower now will help cement Grand Rapids as a world class destination for visitors, residents and businesses from around the world for years to come.” The slope of the tower will remain and the building height will increase slightly. The most significant change will be a new color of the glass. The clear insulated glass will appear lighter in shade from street level (silver or gray) and more transparent for guests, while

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maintaining appropriate privacy. The glass also features a certain amount of reflectivity, which will create a crisp and clear building appearance throughout the year. Rooms will feature floor-to-ceiling glass, enhancing views. The exterior renovation will also make the structure more energy efficient with the use of advanced technology that aids in energy conservation. The new glass is projected to result in an energy savings of up to 15 percent for the tower. The top three floors of the structure will be highlighted by a slight variation in glass panel size and lighting. This will highlight the angled roof profile that has become the signature brand for the structure. While the tower undergoes a significant transformation, the hotel will largely operate

as usual. Only 55 or so of the hotel’s 682 guest rooms will be unavailable at a given time as crews work to replace glass floor by floor. The hotel will remain open throughout construction and visitors will not be impacted. Rockford Construction of Grand Rapids serves as construction manager for the project, and Gensler of Minneapolis, Minnesota, is the architectural firm. Construction is scheduled to run through April 2021. During the tower’s refacing project, the Cygnus27 restaurant will close for one year for a complete update to capitalize on its panoramic views of the Grand River. Meanwhile, guest rooms on the upper floors of the historic Pantlind Wing are being remodeled and expanded. amwaygrand.com

RENDERING: GENSLER

Amway Grand Plaza Tower Undergoes Exterior Face-Lift

Start the conversation. Contact Group Sales at 888.458.1422 or DellsSales@greatwolf.com

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REGIONAL NEWS

SERVICE RECOGNITIONS»

Detroit’s Cobo Center Earns Another Facility Title

Cobo Center continues to receive local and national recognitions, this time earning the William F. McLaughlin Hospitality Award for Service Excellence from the Detroit Metro Convention and Visitors Bureau. With more than 500 industry insiders watching at the Max M. & Marjorie S. Fisher Music Center, the DMCVB presented Cobo Center with the tribute during the annual Recognition of Service Excellence Awards (ROSE) in August. Cobo Center received the award, named in honor of a former longtime DMCVB president, for its revitalization a few years ago, which included updated infrastructure and improved day-to-day operations such as its customer experience. “Cobo Center has been transformed into a completely customer-focused venue and is a tremendous asset in terms of attracting meetings and events to the region,” says Larry Alexander, DMCVB president and CEO. “The DMCVB is honored to give the center the recognition it deserves.” Nearly 200 nominees of the hospitality community were also recognized for their excellent customer service at the event. WXYZ’s Glenda Lewis served as mistress of

The Cobo Center team accepts the William F. McLaughlin Hospitality Award for Service and Excellence from DMCVB President/CEO Larry Alexander (center).

ceremonies for the evening, which included entertainment by the Daniel D. and John E. Lawrence Trio. Centerplate sponsored the event. cobocenter.com; visitdetroit.com

PEOPLE NEWS» Michelle Walk is the new

membership and grants coordinator for Mackinac State Historic Parks, based in Mackinaw City. She takes over from Diane Dombroski, who retired last July. Michelle spent 14 years with MSU Extension as an extension educator in the areas of tourism and community food systems across the Upper Peninsula. After serving for 10 years, Michelle recently completed her term of service on the board for the United Way of the Eastern Upper Peninsula and has served with the following organizations as part of her responsibilities with MSU Extension: Eastern Upper Peninsula Regional Planning and Development Commission, Michigan Farmers Market Association (MIFMA) Professional Development Committee, and as an advisor on the Michigan Agritourism Association Board of Directors. She has a B.S. in Economics from

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Oakland University and an M.A. in Economics from Michigan State University.

Suburban Inns open another quality property in West Michigan,” he says.

Brian Behler was appointed

Andrea Cadotto and Sheila Neal were promoted

general manager of the new seven-story Embassy Suites by Hilton under construction in downtown Grand Rapids. The 250-room hotel, owned and operated by Suburban Inns, is scheduled to open in early 2019. He previously was the GM at the JW Marriott in Grand Rapids. Before that, Behler was the director of rooms and the assistant general manager of the JW Marriott. The new hotel will have banquet and event space for up to 250 people. Behler considered the new role a great opportunity to build his own management team. “It’s an exciting time to be a part of the hospitality community in Grand Rapids and I look forward to helping

to newly created roles as associate directors of sales for the Detroit Metro Convention & Visitors Bureau (DMCVB). Both continue their sales responsibilities and now also lead a team of sales managers and coordinators. Cadotto has worked at the DMCVB since 2012, most recently as a senior national sales manager where she oversaw sales activities for the DMCVB’s corporate market. Neal has worked at the DMCVB since 1988 in various roles. She was a senior national sales manager focused on the association, diversity and multicultural markets.

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REGIONAL NEWS

AWARDS»

ASSOCIATION HONORS INNOVATION, CREATIVITY The Michigan Restaurant Association (MRA), Michigan Association of School Boards (MASB) and Coalition Protecting Auto No-Fault collected multiple honors during the 17th Annual Diamond Awards celebration at the Suburban Collection Showplace in Novi. The September event, presented by the Michigan Society of Association Executives (MSAE), recognized members and their programs for excellence in 10 categories. Here are the winners. Professional Development ($1 million or greater budget) DIAMOND: Michigan Dental Association for “Dental Business Certified Professional” GOLD: Frankenmuth Chamber of Commerce and Convention and Visitors Bureau SILVER: Michigan Realtors HONORABLE MENTION: Michigan Osteopathic Association Electronic Newsletter

DIAMOND: MRA for MRA News Now GOLD: Michigan Association of Health Plans

and Traverse City Tourism SILVER: Michigan State Medical Society (MSMS) and Meeting Coordinators Inc. Innovative Collaboration DIAMOND: MASB for “Safer Schools. Safer Students” GOLD: Experience Grand Rapids, MRA, Michigan Manufacturers Association (MMA) and Small Business Association of Michigan (SBAM) SILVER: Greater Lansing Association of Realtors (GLAR) Member Experience DIAMOND: MASB for “MI SoundBoard” Website

DIAMOND: GLAR for themtgspace.com GOLD: Associated General Contractors of

Michigan and MSMS SILVER: MOA and MRA HONORABLE MENTION: Michigan

Association of Counties

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New inductees into the Michigan Society of Association Executives Hall of Fame are (from left) William Sheffer, Michigan Manufactured Housing, RV and Campground Association; Dianne Banks, Michigan Green Industry Association; and Charles Hadden, Michigan Manufactures Association. They received their honors during the awards celebration.

Meetings and Expositions

Social Media Campaign

DIAMOND: MMA for its MFG Excellence

DIAMOND: Coalition Protecting Auto

Awards entry GOLD: MMA SILVER: Michigan Association of Health Plans, MOA and the Southeast Michigan Council of Governments (SEMCOG)

No-Fault for “Michigan Drivers Save with Shop Your Policy” (less than $1 million budget) and Traverse City Tourism for “Traverse City Uncorked” ($1 million or greater budget) GOLD: SBAM SILVER: Michigan Association of Health Plans

Public Relations Campaign

DIAMOND: Coalition Protecting Auto

No-Fault for “Non-driving Rating Factors: Game Changer in No-Fault Battle” (less than $1 million budget category) and Michigan Catholic Conference for “Freedom to Serve Campaign” ($1 million or greater budget category) GOLD: MASB and MRA SILVER: Michigan Municipal League Government Relations DIAMOND: Michigan Association of CPAs for “In an Instant” GOLD: MOA SILVER: GLAR and MMA

Magazine

DIAMOND: MRA for its publication Michigan

Restaurateur GOLD: MASB, Michigan Municipal League

and Traverse City Tourism SILVER: MSMS HONORABLE MENTION: SBAM

The East Lansing-based MSAE has more than 1,600 members who work to advance knowledge in the association industry. msae.org

relax reconnect and

Unwind — in —

PLANNER OUTREACH»

Cadillac Launches Marketing Campaign With the hiring of Kathy Adair Morin to the new position of group sales manager, the Cadillac Area Visitors Bureau also launched a full marketing and sales campaign that included a meetings-focused 24-page printed guide, direct mail, association advertising, trade shows, planner incentives, direct sales and association networking. Morin’s focus will be to connect the lodging and meeting facilities in the greater Cadillac area to the network of public and private meeting planners across the state. This new position is focused on an emerging market for the Cadillac area hospitality industry. She’ll support the CAVB Group and Conference Collaborative, which was formed in 2017 to collectively market to downstate meeting planners. This group offers more than 3,800 conference and meeting seats at 14 facilities in the greater Cadillac area, ranging in capacity from 8 to 800 people. In conjunction with the Group and Conference Collaborative marketing campaign, the CAVB is launching updated brand graphics, a new visitors guide and integrated website. The CAVB invests more than $350,000 annually in marketing programming and asset engagement to draw visitors to the area, which helped to grow the area hotel occupancy from 26 percent in 2011 to 44 percent in 2018. That equates to more than 25,000 additional visitors annually. The next goal is 50 percent. “We are very excited to have Kathy on board, to focus on the group sales market,” says Joy VanDrie, executive director of the CAVB. “Her sales and marketing experience, coupled with recent networking in the industry, will help grow this business-to-business market sector quicker and more effectively.” cadillacmichigan.com

michigan's

L.2ittle B.3avaria

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800-FUN-TOWN

241 newly appointed guest rooms www.missionpoint.com 906.430.4561 | info@missionpoint.com

2018

MI.MEETINGSMAGS.COM

REGIONAL NEWS

ECONOMIC IMPACT»

Grand Rapids and the West Michigan Sports Commission (WMSC) scored big with two athletic events coming to town—the 2019 U.S. Rowing Masters National Championships

Aug. 15-18, 2019 and the USA Masters Games (USAMG) June 26-28, 2020. This will be the second time the national rowing event comes to Grand Rapids. The WMSC, in partnership with the West Michigan River Sports Association, submitted the winning bid to attract USRowing’s largest national event. It showcases approximately 2,000 rowers over the age of 21 from every state competing in 200 events. “It’s a privilege to again host the USRowing Masters National Championships after our successful event in 2014,” says West Michigan Sports Commission President Mike Guswiler. “We value our strong partnership with USRowing, and we’re excited to again showcase Grand Rapids’ wonderful asset of the Grand River in this prestigious event that draws the best rowers from across the country.”

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In cooperation with the city and with volunteer assistance from members of the Grand Rapids Rowing Association, the event will be centered at Riverside Park. The city’s largest park offers 250 acres of wooded landscape, pathways and great views of the Grand River. A 1,000-meter, six-lane buoyed course will begin south of boat ramp No. 2 (Guild Street), with the finish line near boat ramp No. 1 (Knapp Street). In 2014, the event was a major factor in helping Grand Rapids Rowing raise enough funds to keep its boathouse. That, along with Detroit Boat Club’s 175th anniversary celebration in Metro Detroit, proved to put Michigan on the map of rowing in the United States. “USRowing is excited to be heading back to Grand Rapids in 2019,” says Patrick McNerney, CEO, USRowing. “In 2014, Grand Rapids provided a great experience for our masters athletes, both on and off the water.” Grand Rapids also landed the next USA Masters Games for 2020, to be held at sites

around West Michigan in cooperation with the State Games of Michigan. “[WMSC] has a successful track record of hosting multisport events, led by the annual State Games of Michigan. The organizational experience and excellent venues made the selection of Grand Rapids a natural fit for the USA Masters Games,” says Hill Carrow, CEO of the USA Masters Games. The USA Masters Games is a multisport, Olympic-style event for athletes 21 and older. The inaugural USA Master Games were held in Greensboro, North Carolina, in 2016, where more than 2,500 adult athletes competed in 24 sports, ranging from badminton and baseball to water polo and weightlifting. Participants were from 10 countries on six continents and 45 states. The second USA Masters Games were held in San Diego, California, where 2,000 athletes from nine countries on five continents and 38 states took part. New sports at the 2017 event included archery, body-building, judo and

P H OTO S : U S R OW I N G 2 0 1 8 ; U S A M A S T E R S G A M E S

Grand Rapids Announces Two Sporting Events for 2019 and 2020

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powerlifting. “We are excited to be selected as the host for the third USA Masters Games,” says Eric Engelbarts, executive director of the State Games of Michigan. “Last year, we hosted the State Games of America and our community really rallied around those games. Our sport coordinators and volunteers did a great job on that event, and we see the 2020 USA Masters Games as a strong next step in the world of multisport events for Grand Rapids.” There’s more to the USA Masters Games than sports competition. The games include opening ceremonies, a games village and various social events. “We intend to use the opportunity of the games to showcase our city and region to the national and international competitors,” says Guswiler. “We want the participants to have fast times on the track and good times out on the town.” Both events are expected to have multimillion-dollar economic impacts for West Michigan.

Get Connected USA MASTERS GAMES usamastersgames.com US ROWING MASTERS usrowing.org/masters-series

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MEETINGSMAGS.COM/SUBSCRIBE MI.MEETINGSMAGS.COM

SNAPSHOTS EPIC AWARDS

NACE, ILEA & ABC Present EPIC Awards

7 6

1. Keri Dinica, FordDirect. 2. Beth Skochelak, Katherine’s Catering. 3. Lotoya Vongrechin, V Agency, and Nicholas Hardy, Elysium Experience. 4. DeVonna Snowden, Linen Hero, and Nicholas Hardy, Elysium Experience. 5. Liz Bakunovich, Epicurean Catering; Susín Silawa, TapSnap; and Maria Rogers, Todd Lloyd Scholarship winner. 6. Lynsey Moore, Pixie Dust Events, and Erin Sonntag, Bella e Dolce Cakes. 7. The Reserve party room. 8. MoReno Taylor II and Lisa Gebhardt, LG Event Design. 9. Amber Thorpe, Allison Derrig, and Derek Rafferty, E3 Detroit.

SUBMIT YOUR EVENT PHOTOS To have your meeting or event photos featured here, contact the editor at ron.garbinski@tigeroak.com.

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P H OTO S : F R E D F E R R I S P H OTO G R A P H Y

It was a night to shine at The Reserve in Birmingham as honorees and guests from around the state gathered for the 2018 Event Professional Industry Class (EPIC) Awards. The program recognized the best in the industry and highlighted the previous year of events. The Greater Detroit chapter of the National Association for Catering and Events (NACE), the Detroit Chapter of International Live Events Association (ILEA), and the Association of Bridal Consultants (ABC) jointly host the annual gala. A committee of volunteers from each group runs the celebration. NACE and ILEA members from other state chapters anonymously judge the award entries. Judging was done blindly with no identifying individual or company information shared with the judges. Event sponsors were Display Group, Elysium Experience, Parsonage, Fred Ferris Photography, LePenn Designs, TapSnap Detroit, Chez Chloé, Event Source, Lyndsey’s Linen, Creative Specialties and Timothy Scott Films. michiganepicawards.com

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FOR PROOF ONLY - PROOF 1 Ad will run: Michigan Meetings + Events, Fall 2018 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, Winter 2019 Ad Size: 1/2 horizontal 7”x4.875”

MI.MEETINGSMAGS.COM

PEOPLE PROFILE BARRY OWENS

‘TREE’-MENDOUS JOB Treetops GM appreciates the hospitality industry’s alwaysinteresting challenges. BY MEGA N SWOY ER It’s been nearly 35 years since Treetops Resort General Manager Barry Owens got his start in the resort industry. The father of three grown children began his career at Garland Resort and stayed there some 24 years before heading to the legendary 2,500-acre Treetops, home to five golf courses, downhill ski hills and more in Gaylord. “This area is absolutely beautiful,” says Owens, who lives with his wife, Ursula, in Michigan’s bucolic Lewiston. “My work commute is about 23 miles and along the way, the scenery is magnificent.” A graduate of Kalamazoo College with a degree in economics, Owens says he uses what he learned in school through the course of his job, which includes overseeing some 600 employees. In the past year, the resort’s guest rooms have undergone a $4.5 million renovation. “The best part of my job is working with a team that relishes accomplishing projects and goals. Anyone who’s in the hospitality business likes to make people happy, whether it’s in wedding planning, meeting planning or setting up golf and skiing events and outings. All of us in this industry find great joy in the fact that we’re providing something very special to people.”

It’s not always a bed of roses in the resort industry, as insiders know. “There’s been some staffing pressures,” he says. “But we’re not complaining— the economy in Michigan is good.” He explains that because Detroit is improving by the day, other regions may experience a downside to that, including staffing at specific levels. He’s excited about the season’s Skiable Feast, Wilderness Sleigh Ride Dinner, Winter Fest, and Beer and Wine Festival. “I love the food and beverage world,” he enthuses. Not to mention that gorgeous scenery. “We’re located on an incredible piece of property, so sometimes I’ll just grab a sandwich and go out to the north property in the back and enjoy the view. It’s special.” Just like that commute, where “deer and turkeys are our only concern,” he laughs, “and the occasional elk. I can’t think of a time I’ve ever been in a traffic jam up here.”

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I L L U S T R AT I O N : T R A C I Z E L L M A N N

An additional bonus for Owens, who also is a member of the Michigan Travel Commission: He’s in a feel-good industry. “We’re fortunate because we’re surrounded by a good vibe. When guests show up here, they’re in a good mood. The only thing that might bring them down is they got lost or are late for a tee time,” he laughs.

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Michigan Meetings + Events Winter 2019

Articles inside

PEOPLE PROFILE

MEET & EAT

GETTING TO KNOW

PEERSPACE

EVENT FAVORS

EDITOR’S LETTER

SIGNATURE DRINK

NEW RESTAURANTS

SNAPSHOTS