TASTEMAKERS The pros dish on the latest trends in food & beverage RIGHT & WRONG How to navigate the gray area of industry ethics ACCESS GRANTED Get in the door at these 3 private clubs ROSY OUTLOOK Stop to meet, eat and explore in Roseville
BEAUTIFULFRIENDLYSTRIPGREATPARKINGHOTELSLOCATIONMALLOFAMERICABLOOMINGTONMINNESOTASHOPPINGMALLOFAMERICAVISITAIRPORTMSPFAMILYVARIETYTWINCITIESBUSINESSMINNEAPOLISBEAUTIFULMSPRESTAURANTSCONVENIENTCITYPROXIMITYSTRIPGREATPARKINGHOTELSTWINSIKEAVALLEYCLEANLOCATIONBLOOMINGTONMINNESOTASHOPPINGWILDLIFEVARIETYTWINCITIESBUSINESSMINNEAPOLISACCESSIBLEFOODBEAUTIFULFRIENDLYRESTAURANTSCONVENIENTCITYPROXIMITYCONFERENCESTRIPGREATPARKINGHOTELSTWINSIKEAVALLEYCLEANACTIVITIESLOCATIONMALLOFAMERICAVISITEXPERIENCEMSPFAMILYDOWNTOWNBLOOMINGTONMINNESOTASHOPPINGWILDLIFEGATEWAYAIRPORTPARKINGHOTELSTWINSIKEAVALLEYCLEANACTIVITIESZOOVACATIONVARIETYTWINCITIESBUSINESSBLOOMINGTONMINNEAPOLISACCESSIBLEBLOOMINGTONMINNESOTASHOPPINGMALLOFAMERICAWILDLIFEMALLOFAMERICAVISITEXPERIENCEMSPFAMILYDOWNTOWNBLOOMINGTONMINNESOTABLOOMINGTONMIDWESTFUNARTSMALLOFAMERICAVISITEXPERIENCEMSPFAMILYDOWNTOWNVARIETYTWINCITIESBUSINESSMINNEAPOLISACCESSIBLEBEAUTIFULFRIENDLYRESTAURANTSCONVENIENTCITYPROXIMITYSTRIPGREATPARKINGHOTELSACTIVITIESZOOVACATIONLOCATIONBLOOMINGTONMINNESOTASHOPPINGWILDLIFEVARIETYTWINCITIESBUSINESSMINNEAPOLISACCESSIBLEBEAUTIFULFRIENDLYRESTAURANTSCONVENIENTCITYSTRIPGREATPARKINGHOTELSVALLEYCLEANACTIVITIESLOCATIONMALLOFAMERICAVISITEXPERIENCEMSP MORE CHOICES TO STAY. MORE SPACE FOR GROUPS. With over 43 hotels, six new properties, and 9,200 guest rooms, Bloomington is home to the largest concentration of hotels in Minnesota. That means there’s always room for groups to stay, meet and work. And the Mall of America® serves as a dynamic backdrop and instant entertainment complex for evening outings that everyone can enjoy. Explore more at BloomingtonMN.org or email sales@bloomingtonmn.org to book your group.
YOUR PLACE OR OURS, LARGE OR SMALL,YOUR PLACE OR OURS, LARGE OR SMALL, MILL CITY MUSEUM PHOTO: NOAH WOLF
ELEGANT OR CASUAL, INDOORS OR OU DAMICOCATERING.COMTELEGANT OR CASUAL, INDOORS OR OU T
Amazing shopping destinations. Delicious dining experiences. Exceptional entertainment experiences. Chicago Northwest is a cosmopolitan eightcommunity region, close to O’Hare and downtown Chicago, with all of the benefits of the big city and a sophisticated vibe all its own. Give yourself an edge at ChicagoNorthwest.com or 800-847-4849 100,000 Sq. Ft. Convention Center | Over 60 Hotels | 10,000+ Guest Rooms Meet in Chicagoland withoutspending a penny on parking NOW THAT'S AN EDGE GIVE YOURSELF AN EDGE
Winter 2019 FEATURES 42 101Ethics Tips for meeting and event planners on acting ethically. By Brittany Trevick 46 Glorious Food The latest in food and beverage trends from the local tastemakers.industry’s By Megan Gosch & Morgan Halaska MINNESOTA MEETINGS + EVENTS MAGAZINE: IN THIS ISSUE DEPARTMENTS 10 EDITOR’S LETTER 28 EVENT PROFILE Haute Dokimazo brought its “un-confer ence” to Minneapolis. By Emma Franke 30 VENUE REPORT Three private clubs are open for hosting functions. By Roger Gordon 36 DESTINATION Roseville’s central location is ideal for meetings and events. By Julie Kendrick 72 PEOPLE PROFILE The industry remembers Carrie Donovan Ford. By Emma Franke CARLSONTATEPHOTO: Get the recipe for the Electric Bunny pg 18
MN.MEETINGSMAGS.COM 7 Business and Pleasure Meets style King Room Marquis Room MillenniuM Minneapolis 1313 Nicollet Mall, Minneapolis, Minnesota 55403 USA T +1 612.332.6000 e minneapolis.us@millenniumhotels.com W www.millenniumhotels.com Millennium Minneapolis is the ideal destination for meetings and events. With 321 guest rooms and a full complement of services and amenities, our dedicated staff works in concert with the modern design of the hotel to create a memorable experience for your attendees. Our commitment is to please every guest with attention to detail and the highest level of service. Contact us and mention promo code MME
8 MNM+E | WINTER 2019 44 2019Winter MEETING NOTES 13 PEERSPACE The online marketplace pairs planners with creative, one-of-a-kind meeting spaces. By Megan Gosch 14 BEYOND THE BORDER Meet in Puerto Rico. By Megan Gosch 18 SIGNATURE DRINK The Electric Bunny, courtesy of Centro and Popol Vuh 20 EXPERT ADVICE Five strategies to improve engagement in meetings. By J. Elise Keith 22 HOTEL SPOTLIGHT A Delta Hotels by Marriott opens in Northeast Minneapolis. By Brianna Smiley 24 OPEN MIC Global Management Partners rebranded and created growth through trust and transparency. By Janel Fick and JoAnn Taie INDUSTRY UPDATE 60 INFOGRAPHIC USA is ranked the No. 1 destination in the Eventex Top 20 Destinations for Meetings and Events Index. Research courtesy of Eventex 62 REGIONAL NEWS What’s happening in the local industry. Compiled by Morgan Halaska 70 SNAPSHOTS Photos from the MPI Minnesota Chapter’s 2018 year-end celebration ON THE COVER Kate Sidoti is a private chef and owner of Brim. Photo by Emily J. Davis 64 14 22 ARAMARKMARRIOTT;HOTELS;DELTAPHOTOS:
THERE IS A TIME AND PLACE FOR EVERYTHING: TARGET FIELD. Corporate Meetings | Weddings | Receptions | Tradeshows | Galas To reserve an exceptional experience for your next corporate or holiday event please contact TargetFieldEvents@TwinsBaseball.com 612-659-3870 TargetFieldEvents.com
Elke Reva Sudin was looking for a more meaningful way to make art when she founded her company, Drawing Booth, in 2014. Juxtaposing the use of technology and good oldfashioned drawing by hand, she made a business out of her passion for drawing flash-portraits (she’s the creator of my portrait head shot in this issue). She captivated everyone who attended our sister publication’s Northeast Meetings + Events Best of 2018 event with her ability to work a room and draw her subjects in just a few minutes; with offices in New York, LA, Chicago and London, she and her team of artists are available across the country to digitalize hand-drawn portraits (drawingbooth.com).
“YOU’D BE SURPRISED AT THE AMOUNT OF PEOPLE that have never done anything in the garden.” Paul Lynch, the self-proclaimed avid gardener who heads up Urbana Craeft Kitchen & Market at Hyatt Regency Bloomington-Minneapolis, is changing that with his garden-to-table initiative.Lynch’s passion for gardening extends to not only the hotel’s food and beverage, but also the guest experience; if someone shows an interest in the Hyatt’s straw bale garden, Lynch will invite them along to help harvest. His mission is founded on the tenets of permaculture (the development of agricultural ecosystems intended to be sustainable and self-sufficient); the South Loop hotel’s garden, a stone’s throw from the Bloomington Central light rail station, demonstrates that food production can (and should) happen in the city, not just “out on the farm.”
Find, Friend, Follow Find us online at mn.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.
Gone Gardening
/MNMEETINGSMAGS @MNMEETINGSMAGS /MEETINGSMAGS /MEETINGSEVENTSMAGS EDITOR'S LETTER
Morgan Halaska, editor MORGAN.HALASKA@TIGEROAK.COM
At a dinner I attended at the hotel back in July, tables were set inside the straw bale “walls” and we picked the produce for our meal—a small role in the meal prep that amounted to an immeasur able sense of pride. People are looking to create a deeper connection to food these days, and the meetings and events industry is providing. Read more in our food and beverage trends story on pageLikewise,46.
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MN.MEETINGSMAGS.COM 11 EDITOR Morgan Halaska SENIOR EDITOR Megan Gosch DIGITAL CONTENT EDITOR Julianna Fazio CONTRIBUTING WRITERS Emma Franke, Roger Gordon, Julie Kendrick, Brittany Trevick EDITORIAL INTERNS Jenna Barbari, Brianna Smiley, Kendall Van Horne, Josephine Werni EDITORIAL ADVISORY BOARD Christie Altendorf, D’Amico Catering • Jessica Elhard, The Event Group, Incorporated • Meghan Gustafson, MPLS Downtown Council • Devie Hagen, Elan Speakers Agency • Staci Kvasnik, Boston Scientific • Jim Leighton, Children’s Cancer Research Fund • Amy Leyden McNamara Alumni Center • Jaimie Mattes, CMM, HelmsBriscoe Jessica Miller, Jacki Brickman - Consulting • Connor Myhre, Heroic Productions • Rosemarie Ndupuechi, 3E Productions LLC • Katie Numedahl, Minneapolis Marriott Southwest • Monique Rochard-Marine, CMM, CMP, CTSM, MBA, Cardiovascular Systems, Inc. • Lisa Schetinski, Renaissance Minneapolis Hotel, The Depot Sean Schuette, CMP, Schuette on Duty Solutions, LLC • Lauren Segelbaum, Event Lab SENIOR MANAGING ART DIRECTOR Courtney Nielsen ART DIRECTOR Traci Zellmann JUNIOR ART DIRECTOR Taylor Severson PRODUCTION DIRECTOR Dianne Talmage PROJECT COORDINATORS Brittni Dye, Alex Kotlarek CIRCULATION DIRECTOR Jeremy Wieland EVENT MANAGER Kelsey Copeland SENIOR ACCOUNTANT Ly’Neys Hill CREDIT MANAGER April McCauley ACCOUNTANT Katie Bodin DIGITAL MARKETING MANAGER Kristin Mastantuono WEB DEVELOPMENT MANAGER Sandy Powell WEB ADVERTISING COORDINATOR Angela Beissel PUBLISHER– NATIONAL SALES Jim jim.younger@tigeroak.com612.548.3874Younger California Meetings + Events • 303.617.0548 Colorado Meetings + Events • 303.617.0548 Michigan Meetings + Events • 586.416.4195 Illinois Meetings + Events • 312.755.1133 Mountain Meetings • 303.617.0548 | 425.429.8200 Northeast Meetings + Events • 586.416.4195 Northwest Meetings + Events • 425.429.8200 Texas Meetings + Events • 469.264.7657 Reprints: For high-quality reprints of 500 or more call 1-800-637-0334 or email reprints@tigeroak.com. For address changes, ordering single copies, cancellations, or general questions about your subscription please contact customer service at 1-800-637-0334 or customerservice@tigeroak.com Minnesota Meetings + Events accepts no responsibility for unsolicited manuscripts or artwork; they will not be returned unless accompanied by a stamped, self-addressed envelope. TIGER OAK MEDIA FOUNDER & CEO R. Craig Bednar PRESIDENT Tony Bednar CHIEF FINANCIAL OFFICER Barb Steinhauser VICE PRESIDENT OF DEVELOPMENT Susan Isay DIRECTOR OF MARKETING & Jim Younger BUSINESS DEVELOPMENT 900 South Third St., Minneapolis, MN 55415 Phone: 612.548.3180 Fax: 612.548.3181 Published quarterly Minnesota Meetings + Events, Winter 2019 © 2019 Tiger Oak Media. All rights reserved. Printed in the U.S.A. WINTER 2019 mn.meetingsmags.com No Coast MinneapolisRamaCraft-O-inGrand Old Day on Grand Ave. in St. Paul Stone Arch Bridge Festival The Art-A-WhirlfireworksAquatennial WHY DIGITAL? AVAILABLE ANYWHERE YOU HAVE INTERNET ACCESS LIVE HYPERLINKS TOREFERENCESANDRESOURCESSTORY ZOOM IMAGES AND TEXT FOR EASY READING SIGN UP FOR GONEMEETINGSMAGS.COMSUBSCRIPTIONFREEYOURTODAYATMINNESOTAMEETINGS+EVENTSHASDIGITAL!What’s“ your favoriteevent?local”
12 MNM+E | WINTER 2019 Unique Meeting Spaces • AFFORDABLE accommodations and meeting venues • At the CROSSROADS of I-35 and Hwy 14 • NO METRO TRAFFIC • 545 LODGING ROOMS with nearby overflow options • More than 20 GROUP FRIENDLY DINING options • One hour south of Minneapolis-Saint Paul INTERNATIONAL AIRPORT • REGIONAL AIRPORT north of town • Fun TEAM BUILDING/NETWORKING opportunities Owatonna Area Chamber of Commerce & Tourism 800.423.6466 | visitowatonna.org/meetings Small to Large Venue Options
MN.MEETINGSMAGS.COM 13 Meeting Notes PRODUCTS, PLACES & INSPIRATION BEYOND THE BORDER 14 SIGNATURE DRINK 18 EXPERT ADVICE 20 OPEN MIC 24 PEERSPACEPHOTO: ConnectedGet PEERSPACE team@peerspace.compeerspace.com
AS 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.
New platform helps planners discover unconventional meeting spaces.
“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
Uncovering Off-Site Gems
At the AC Hotel San Juan Condado, roof top events are a must. The property’s modern, minimal design is influenced by the brand’s Spanish roots and caters to the busy and entrepreneurial traveler. It features a focus on curated essentials and provides planners with sleek, elegant meeting space. “Each space has been carefully designed with a purpose in mind and an emphasis on detail and simple elegance,” says Cindy K. Aldea Venegas, the hotel’s director of sales and marketing. From
14 MNM+E | WINTER 2019 BEYOND THE BORDER » BACK IN BUSINESS
Puerto Rico overcomes the devastation of Hurricane Maria. BY MEGAN GOSCH J ust a year after the destruction of the indomitable Hurricane Maria and the impressive recovery that followed, Puerto Rico is back in business. With a majority of hotels, businesses and restaurants not just up and run ning, but restored and poised for some exciting future projects, there’s never been a better time to visit one of the most popular destinations in theBetweenCaribbean. awide variety of meeting locales, exciting options for post-meeting adven ture—including foodie walking tours, rides through bioluminescent bays, gorgeous beach es and jungle excursions—and the island’s famously warm and welcoming ambassadors in industry professionals and locals alike, plan ners will find plenty of perks in booking an islandBetterretreat. still, with hospitality ranking as one of the island’s largest industries, planners can work with world-class properties and dedicated event staff to make destination meetings a breeze. With over 35,000 square feet of meeting space and the largest hotel ballroom in San Juan for up to 1,900 guests, the Sheraton Puerto Rico Hotel & Casino is the perfect spot to host large corporate meetings, galas and social events. Featuring a terrace lobby bar, a full-service spa and an outdoor infinity pool overlooking the marina, the urban resort offers state-of-the art amenities in an incredibly con venient location. The resort is just steps from the Puerto Rico Convention Center (the largest and most technologically advanced convention center in the Caribbean) and come spring 2019, the property will neighbor District Live!, an $89 million entertainment destination project set to include a 6,000-attendee live entertain ment venue, a new 24-hour nightclub, and an entertainment studio for live broadcasts of events, a rum micro-distillery and much more.
PRODUCTS, PLACES & INSPIRATION
SANHOTELACCASINO;&HOTELRICOPUERTOSHERATONPHOTOS: BLANCACASITA(OPPOSITE)CONDADO;JUAN
Clockwise: The pool at Sheraton Puerto Rico Hotel & Casino; a sampling from Spoon Food Tours; AC Hotel San Juan Condado’s lobby
LET’S HAVE A PARTY FULL-SERVICE . DROP-0FF . BAR & BEVERAGE MINTAHOE.COM MINTAHOE CATERING & EVENTS
MARRIOTT RESORT
CASINOSTELLARIS&RESORTMARRIOTTJUANSANPHOTOS: the serene rooftop deck (which can accom modate up to 200), guests can take in the sights and sounds of Condado below while loung ing by the pool and enjoying craft cocktails or delectable tapas. Planners can also utilize the AC’s seven additional meeting rooms for groups of up to 70 guests to host intimate social gatherings, product launches, corporate meet ings and more. Guests can also take advantage of the property’s partnership with the neigh boring San Juan Marriott Resort & Stellaris Casino, providing access to the resort’s beach front, casino and pool. And when meeting in Puerto Rico it only makes sense to impress guests with an ocean front event at the San Juan Marriott Resort & Stellaris Casino. With an unbeatable beach side location in the heart of the Condado neighborhood, the AAA 4 Diamond prop erty “seamlessly blends a classic resort feel with bustling city life,” says Director of Marketing Joaquín Cruz. With over 10,000 square feet of meeting space across 14 event venues, the resort can host anything from product launches with beachside fire works and bonfires to corporate conferences and incentive group meetings featuring out door team-building events, and anything in between. “Our meeting experts execute those rare group experiences that transcend the ordinary to ensure all guest events in Puerto Rico are incomparably excellent.” Attendees looking to venture out post-meet ing are just a quick walk from the charming cobblestone streets of Old San Juan while those interested in relaxing on-site can lounge by the property’s luxurious resort-style pool or book a treatment at the on-site spa. Guests can also get a taste for modern and traditional dishes at the resort’s newest restaurant con cept Gingambó. Connected JUAN CONDADO marriott.com/sjuac | 787.827.7280 JUAN & | marriottsanjuan.com 787.722.7000 PUERTO & 787.993.3500 Juan Marriott Resort & Stellaris Casino’s dining area (top) and entrance (bottom).
Get
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CENTRO AND POPOL VUH
18 MNM+E | WINTER 2019 PRODUCTS, PLACES & INSPIRATION SIGNATURE DRINK & RESTAURANT REC »
Popol Vuh’s 2,200 square feet can be rented for private events and a private dining space seating up to 14 makes for an ideal intimate setting for small social gatherings and business or board meetings. Those renting the private dining room can order both Centro and Popol Vuh dishes or work with res taurant staff to create custom tasting menus. — By Megan Gosch
INGREDIENTS • 2 oz. cachaça • .5 oz. prickly pear puree • .75 oz. lime juice • .25 oz. simple syrup DIRECTIONS Measure all ingredients and shake in a cocktail shaker. Relax and enjoy! Get Connected CENTRO AT POPOL VUH 612.345.5527popolvuhmpls.com/centro POPOL VUH 612.345.5527popolvuhmpls.com ELECTRIC BUNNY KRAMERKEVINPHOTOS: Popol Vuh’s dining area (top) and bar (middle) are adjoined to Centro (bottom).
The adjoined eateries showcase both fast-casual and elevated Mexican fare and agave-forward cocktails. Named after the book of Mayan creation (which translates to “book of the people”), Popol Vuh and its fast-casual counterpart Centro at Popol Vuh are serving up fresh and complex Mexican dishes in the heart of Northeast Minneapolis.Housedin a former factory, the adjoined restaurants share an entrance but diverge on fare and focus. Centro, a bright, festive quick-service taco bar offers fan favorites like ceviche, Nopales and pescado (fish) tacos, and colorful craft cocktails, including the Electric Bunny—a striking neon pink prickly pear caipirinha (pictured below).
Popol Vuh (pronounced poh-poh-voo), set in a more raw, industrial space is centered around a wood-fired grill and offers more refined prix fixe courses and shared plates like the sopa de salpicon (a variation of beef tartare) and tlayuda (comparable to a Mexican pizza) as well as a full menu of agave spirits and flight options. While the dishes may be more polished than your typical taquería, the menu remains approachable. “Chef Jose Alarcon’s menu is inspired by his Mexican heritage and his travels throughout the country, but he creates the dishes with a French technique,” says co-owner Jami Olson. “We don’t want to limit the experience to just those special nights out, so we’ve crafted an elevated menu as opposed to fine dining. Both are great spots for casual Tuesday night dinner.”
10 unique rooms all on the first floor Adjacent 500-car parking ramp connected by tunnel Award-winning D’Amico Catering onsite 3 hotels within walking distance Superior AV including onsite technicians “The McNamara Alumni Center is one of our go-to venues for our all-day conferences. Attendees and presenters alike enjoy the unique ambiance — complete with natural light — as a fresh alternative to the typical hotel ballroom.” ~ JEANNETTE, MEETING PLANNER WOW: What We Do Best Voted Best University Venue by Minnesota Meetings & Events magazine and Best High-Tech Venue by UniqueVenues.com, the McNamara Alumni Center consistently wows both planners and event guests. This gorgeous venue offers many benefits for meetings and celebrations: 612-624-9831ScottHaraldson www.mac-events.org O F OURGORGEOUS ROOMS ! TA KE A 360° VIRTUAL TOUR
3. Make Space for People to Engage Make sure you have enough meeting time for engagement. For example, to get feedback from 10 people with each speaking for just two minutes, you need 20 minutes. Many leaders prefer meetings with five or fewer people precisely because it’s far easier to make sure everyone has a chance to contribute in a small group. We can’t keep all meetings tiny, though. With more people involved, you have three options:•Make the meeting longer so everyone has time to speak.
• Accept that you’re going to basically ignore some of the people in the meeting. This last option is the default choice in most corporations. It’s also a lousy way to treat people.
PRODUCTS, PLACES & INSPIRATION
5 steps to improve meeting attendee engagement BY J. ELISE KEITH T HE INTERVIEW for that new job you’re hoping to get. The coffee date with your per sonal hero, and hopefully, future mentor. The make-or-break sales demo with that perfect-fit client. The last-ditch attempt to mend a broken partnership. When everyone in the room understands what’s at stake, engagement is automatic. We don’t worry about engagement in these situa tions. Instead, we focus on success. When you are clear about why your group needs to meet and what you want to accom plish together, engagement is natural. Sadly, many meetings lack this clarity.
20 MNM+E | WINTER 2019 EXPERT ADVICE »
2. Ask for Engagement Do you want written feedback? Verbal input in a go-around? A show of hands? Get specific and provide examples. This seems obvious, and that’s actually the problem. To the person leading the meet ing, it’s obvious how things should play out because they thought about it in advance. Meeting leaders frequently forget to fill everyone else in, though. They don’t give people advance notice about how to prepare for the meeting, and don’t ask clear questions during the meeting, then get frustrated when no one Remember,participates.you must explicitly ask for engagement to get engagement.
4. Acknowledge Contributions
ISTOCK.COM/JUSTINROQUEPHOTOS:
• Break out some facilitation skills. There are great ways to engage large groups, all of which require advance planning and some know-how to pull off.
PARTICIPATIONPROMOTE
The good news: Every meeting can be as focused, compelling and engaging as the highstakes meetings listed above when you follow these five steps:
1. Define What You Want People to Contribute Get clear about what you want to help each person actively do or say during the meeting. Engagement involves more than simply pay ing attention; active engagement results in observable behavior. It helps to visualize the meeting in advance and think through everyone invited. Picture in your mind what each person will do in your best-case scenario. That’s the engage ment you want. Tip: If you picture someone just listening quietly, they probably don’t belong at your meeting. Of the 16 types of meetings busi nesses run, only two (training and broadcasts) expect a passive audience. The rest of our busi ness meetings are not spectator sports; only active players belong in the game.
At the very least, people who make a contri bution to the meeting deserve thanks. For many individuals, speaking up in a group means taking a personal risk. Some people are shy, and some environments are hostile. Whether the risk arises from internal or external factors, it still takes courage and effort to overcome. When this contribution is then glossed over, when it’s dismissed, or when you haven’t made time for it, people learn that the risk was not worth the effort. Many high-performing teams make a point of reserving time at the end of each meeting for sharing appreciations, where individuals publicly thank one another for specific con tributions. This is a fabulous way to acknowl edge the value people bring, improve team relationships, and reinforce the benefits of contributing for those who might be reluctant to speak up.
J. ELISE KEITH IS THE CO-FOUNDER OF LUCID AND THE AUTHOR OF “WHERE THE
MN.MEETINGSMAGS.COM 21 5. Use What You Receive Most importantly, make sure contributions made during the meeting impact what hap pens after the meeting. With our high-stakes meetings, this is a no-brainer. Can you imag ine a sales person failing to send over a contract after a successful demo? Hardly. In these cases, we know that the decisions we make in the meeting will result in action after theThatmeeting.shouldn’t be different for other meet ings, and yet too often it is. For example, strategic planning workshops are notorious for creating a significant out come that never gets used, and not because they fail to engage participants. It’s possible to run a fabulously engaging workshop to build out your company’s strategic plan, only to then have that plan sit on the shelf for a year. When it comes to engagement, the rule is use it or lose it. Clever facilitation tricks can’t get people engaged if they learn it doesn’t mat ter. When people see they made a difference, however, they’ll contribute again. Every meeting presents an opportunity for engagement and the creation of new value. For some meetings, this opportunity is obvious. For others, we have work to do. When you fol low the five simple steps outlined above, you’ve got a great shot at transforming every meeting into one worth your team’s investment.
MEETINGS
ACTION IS: THE MEETINGS THAT MAKE OR BREAK YOUR ORGANIZATION.” FOR MORE INFORMATION, PLEASE VISIT, LUCIDMEETINGS.COM AND CONNECT WITH HER ON TWITTER AT @ELISEID8. Fast Response Times info@abulae.com | abulae.com | 651.788.9818 Floor-to-Ceiling Windows Host Between 15-465 Guests Interactive Digital Technology On-Site Catering by Mintahoe “Best Caterer” “Best New Venue” “Best Menu Innovation” PAST EVENTS HOSTED AT A’BULAE FANTASTIC MEETINGS ARE FOUND IN EAGAN VISIT EAGANMN.COM OR CALL 866-324-2620 FOR MORE INFORMATION
22 MNM+E | WINTER 2019 HOTEL SPOTLIGHT »
A Delta Hotels by Marriott opens in Minneapolis.Northeast
DebutMinnesota
Get Connected DELTA HOTELS BY MARRIOTT MINNEAPOLIS NORTHEAST | marriott.com/MSPDE | 612.331.1900 PRODUCTS, PLACES & INSPIRATION KRUGERJIMPHOTOS:
BY BRIANNA SMILEY Originally established as a hotel chain in Canada in 1962, Delta Hotels by Marriott opened its 52nd location on June 20 this year in Northeast Minneapolis. After expanding to the United States in 2015, the new Delta Hotels by Marriott Minneapolis Northeast is Minnesota’s first of the brand and represents Marriott’s fastest growing line of hotels yet. With 10,000 total square feet of event space, Delta Hotel Minneapolis Northeast can host conferences, holiday parties and busi ness meetings. There are two ballrooms: the Minneapolis Ballroom, a 5,000-square-foot space that can be split into four 1,250-squarefoot sections; and the St. Paul Ballroom, which features a flexible 2,600 square feet. In addi tion, the hotel offers five other meeting spaces ranging from 275 to 950 square feet that are all named after Minnesota lakes or cities and Twin Cities 400 Tavern—a full-service desti nation-style restaurant including the private Pullman Dining Room that accommodates up to 52 guests and features décor reminiscent of an upscale coach boxcar. The hotel offers easy accessibility to both St. Paul and Minneapolis, and includes many unique amenities for travelers and event plan ners alike. Each of the 246 guest rooms feature a 55-inch smart TV with access to all ameni ties, USB and regular outlets spread through out the room, and complimentary bottles of water. Guests have access to a 24-hour fit ness room—stocked with towels, hydration stations and complimentary earbuds—and Platinum level members have 24-hour access to the concierge lounge called The Pantry. “The designers really thought through the whole traveler experience when creating these rooms,” says Claire Holder, director of sales and catering. “The hotel takes the modern-day traveler’s needs into consideration with each aspect. Delta Hotels by Marriott Minneapolis Northeast is simple made perfect.”
MN.MEETINGSMAGS.COM 23 Let’s meet at the lake. 800.432.3777 breezypointresort.com Your Event. Your Museum. Hosting exceptional experiences since 1915. Mia offers indoor and outdoor event spaces for parties, weddings, corporate meetings, and receptions in the heart of Minneapolis. Please contact Mia’s Events Team: 612.870.3135; myevent@artsmia.org
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OPEN MIC » UP AND UP
JoAnn Taie and Janel Fick are partners/owners of Global Management Partners, LLC. Janel oversees the professional development and human resource aspects; JoAnn oversees the internal operations and new busi ness development and is the lead facilitator for strategic planning for clients. They both serve as consulting directors, overseeing and providing guidance to several of the executive directors who serve GMP clients. gmpartners.org
The new owners and partners of Global Management Partners rebranded and created growth through trust and transparency. BY JANEL FICK AND JOANN TAIE We were settling into our respective offices in January 2017 ready for the New Year as long-time account execu tives at L&L Management Services. Little did we know that, within two years, we would become business partners and owners of Global Management Partners, LLC—an association management com pany specializing in medical and legal associations. On Oct. 1, GMP celebrated its one-year anniversary. Since its incep tion, GMP has realized 36 percent client growth while fostering an infrastructure based on trust, open communication and a common vision. When offered the chance to buy the company, we knew we had a strong foundation with long-term clients and dedicated staff. Our challenge was to execute a change in ownership while retaining clients and lifting the internal office climate. We agreed to focus on the following to meet this challenge: be transparent from day one; create a shared vision; and strive for operational excellence. Long before the purchase was finalized, an all-team meeting was held to discuss the upcoming change. We shared as much detail as was known about the purchase and what this change would mean to the indi vidual employee specifically in the areas of health and wellness benefits, paid time off and holidays. We continued this transparency through several subsequent meetings by reporting on areas still under discussion or simply unknown. Everyone was invited to share their views on issues they felt needed to be addressed in order to create a dynamic organiza tional culture and expand client services. All staff was involved with the naming of the new company as well as the selection of the GMP logo. A strategic planning session followed where the team was engaged in the creation of the vision, mission and value statement which is today GMP’s guiding principles. Dialogue was held with action steps identified to guide the direction GMP over a threeyearArmedperiod.with this feedback, decisions needed to be made to support clients and staff alike. Some were tough decisions such as saying good-bye to a long-term client, while others were easier such as adding a new support position to the accounting team. Continuing educa tional opportunities were offered such as Lunch and Learn Webinars, a Spring Rejuvenation series on culture change and leadership, and financial support for attendance at industry programming. GMP Special Interest Groups were formed to discuss best practices in the areas of technology, meetings, membership, and health and wellness. Work groups were organized to evaluate existing internal practices and create policies and procedures to ensure operational excellence. A work-from-home program was insti tuted which required an investment in technology—everything from laptop computers for all team members to taking shared files into the Cloud for easy access. By all accounts, GMP experienced a successful inaugural year. When you ask us for our advice to anyone starting a new company, in true partnership style we agree: stick to your vision, be transparent and lead by example.
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Monique Rochard-Marine, senior manager of strategic meetings management and events operations at Cardiovascular Systems, Inc., attended the Minneapolis event and liked the concept of “voting with your feet” during the spontaneous sessions on the first day. “They give you the freedom to leave sessions that don’t turn out to be applicable to you,” says Rochard-Marine. “The facilitators have that expectation as well.”
EVENT PROFILE HAUTE DOKIMAZO
While the first day of the event is cen tered around a plan that participants make for themselves, the second day of the conference does have prepared speakers. “The second day goes into predetermined workshops,” says Osibodu. “We do have content that we make ahead. Those are three-hour intensive ses sions. They are active and extremely relevant.”
For Lathan, these new types of conferences are all about doing something different to achieve a better type of connection between professional peers. “One of my original ideas for a name was ‘Youniversities,’ but [co-found ers] Tom and Nicole said that was stupid,” laughs Lathan. “Dokimazo is actually Greek for trying to prove something is genuine.” The conferences focus deeply on genuine connec tions and genuine learning.
UNLIKE ANY OTHER Get unconventional with Haute Dokimazo, a confer ence that’s all coffee break. BY EMMA FRANKE YOU WON’T START AT THE REGISTRATION DESK at a Haute Dokimazo “un-conference,” and no one is going to hand you a sched ule broken down into five-minute intervals. Guests at last summer’s Haute Dokimazo Signature Event in Minneapolis were greeted with what Nicole Osibodu, director of special events and partnerships, calls a “welcome attack.”
“We seat you like a host at a restaurant, and we start the conversation with just first names,” she says. Haute Dokimazo events are all about connections and sharing ideas with your peers. The recent event in Minneapolis was at Can Can Wonderland in June. After a very social beginning, Haute Dokimazo events get down to business in a thoroughly unconventional way. Guests take time to write down topics they’d like to dis cuss or present. Color-coded sticky notes des ignate the difference in offers to lead a topic or requests to participate in a topic. This is an exciting time, says Osibodu. “People are run ning and putting up sticky notes, and there is a microphone and it’s chaotic and fun.” No session topics have been prearranged, and no speakers have presentations waiting on the first day. After this brainstorming time, people break off into the groups they are interested in and attend very open and conversational sessions. There is freedom to change the direction of a session or let an entirely new person get up and start present ing if they have something to share. “These events are less about traditional net working and more about finding a connection that can help you solve a problem.” Geared at planners, the looser structure and problemsolving focus is ideal for professionals who are open-minded and comfortable sharing their experiences with a group. Planners are used to collaboration, so Osibodu and Liz Lathan, executive vice president of global events for Haute Dokimazo, have found success with the format. The two debuted the first Haute Dokimazo event in May 2017 in their home town of Austin, Texas.
“We know that these are only supplemen tal—they aren’t providing formal education,” says Osibodu. However, the focus on connect ing like-minded professionals leads to solving problems, and that’s what Rochard-Marine says she appreciated most. “I met vendors and suppliers who I had never heard of. It helps that it is not in a forced setting. It was more informative and practical, and we focused on talking about solutions and how they applied to problems we had faced.” “We don’t want people from associations
“As planners get into the senior level, they really just want to share best practices with their peers,” said Osibodu. “You get breakouts and keynotes, but really the only time you get that connection is during the coffee breaks. So, we created a conference that is all coffee break.”
28 MNM+E | WINTER 2019 KOMARBERLYNOF:COURTESYPHOTOS
MN.MEETINGSMAGS.COM 29 and corporations,” says Osibodu of the invi tation-only conferences. “Our guarantee is that 50 percent of the group is planners. The other 50 percent are suppliers. It’s all about the human-to-human connection. We tried to focus on how to connect with somebody. A connection isn’t a sale, it’s a feeling. A no-sale zone is absolutely key. That way it’s less about who you work for and more about what you canHauteshare.”Dokimazo signature series events, like the Minneapolis event, are $200 for all attendees. This makes the event approachable for planners who may want to attend but won’t have financial backing from their employ ers. Scholarships are offered as well for event professionals with limited professional devel opment resources. In addition to the signa tures series events, Haute Dokimazo has their CEO Dokimazo multiple times a year, where event industry CEOs get together and share their experiences with one another. Haute Dokimazo can also take over parts of existing conferences or trainings and work their teambuilding magic. For those who have attended Haute Dokimazo events in the past, the family reunion conferences bring old attendees back together in an undisclosed location. In 2019, the signature series starts off in New York from Jan. 27-29. The spring event will be in Chicago, and the top-secret family reunion meets at an undisclosed airport before taking off together in October. Does Haute Dokimazo sound like something you could use? Snap a selfie of yourself and this issue of Minnesota Meetings + Events and tag @hautedokimazo and @meetingseventsmags for a chance to win a spot at a 2019 Haute Dokimazo event! Get Connected HAUTE DOKIMAZO nicole@hautedokimazo.comliz@hautedokimazo.comhautedokimazo.com 612.777.8732 | sales@usbankstadium.com | www.usbankstadium.com AN MA NAG ED FA CILI TY PLAN YOUR NEXT EVENT IN A STADIUM DESIGNED WITH YOUR GUESTS IN MIND BUILT FOR BOLD MINNESOTA’S PREMIER EVENT SPACE
CLUBMINNEAPOLISSILCOX;BRUCEPHOTOS: Clockwise: Brick x Mortar rooftop; Minneapolis Club entry; Minneapolis Club bar
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INVITE2019 ONLY Private clubs offer an upscale setting for a meeting or event. BY ROGER GORDON PRIVATE CLUBS ARE NOT JUST MEMBERS-ONLY THESE DAYS. There are many private city clubs that are beautiful spaces for guests to hold private meetings and events. The following are three of them in the Twin Cities area. Minneapolis Club For a traditional city club experience, the downtown Minneapolis Club is for you. Built in 1908, it is elegant, but with some mod ern features. “Our main dining room, or the ballroom, on the third floor is all hardwood floors. Carpeting is pretty much throughout the building,” says General Manager Tom Olson. “There are different transitional areas like marble and natural stone, depending on where you are in the club. It’s taking that turn of the century, early architecture and modern izing it over time to be updated with what’s going on now in the private-club world.” There are 18 meeting and event spaces. The largest is the ballroom, which can accommo date up to 218 guests for a seated dinner and up to 800 for a cocktail party. The smallest space can host up to 12 guests seated. Multiple spaces can be made to be larger or smaller. Most of the event spaces have screens avail able for audio-visual and computer hookups. Wi-Fi is available throughout the building. A business center, equipped with printers and
VENUE REPORT PRIVATE CLUBS
MN.MEETINGSMAGS.COM 31 “Best Caterer” “Best Special Venue” JAMES J HILL CENTERAvailableforEventRentalBOOKNOWjjhill.org/rentals651.265.5599
UNIVERSITY CLUB OF ST. PAUL universityclubofstpaul.com | 651.222.1751
In the winter, there are six event spaces: the Summit Room, the Overlook, the Library, the Terrace, the Varsity Grill and the President’s Room. The largest is the Summit Room, which can accommodate up to 150 guests seated and up to 200 standing. The smallest space can host up to 16 guests seated and up to 20 standing. Amenities include Wi-Fi, screens and projectors. “You know you’re in a historic setting when you’re in those meeting spaces,” Katsiotis says. “Groups really like the spaces, especially groups who like to have breakout groups and like to move around.”
Top: Summit Room at the University Club St. Paul.
Favorite menu items include the deli lunch buffet and the Cobb salad. “Groups like our attention to detail and attention to service,” says Katsiotis. Brick x Mortar Brick x Mortar offers a big-city feel. “The comment that we hear over and over again is, ‘It doesn’t feel like I’m in Minneapolis,’” says founder Zach Sussman. “It’s really a unique space for Minneapolis. It feels like you’re in Manhattan or Chicago. It also has a breathtak ing view of the downtown skyline.”
Bottom: Brick x Mortar lounge
Get
The club occupies the fourth floor and roof top patio. Features include original exposed beams and brick and original wood floors. The main level can accommodate up to 50 guests seated and up to 150 standing. It has a bar area, a media lounge area, living room, kitchen and a private, glassed-in conference room that can host up to 10 guests seated. A rooftop patio can accommodate up to 30 guests seated and up to 100 standing. “It’s the only private rooftop patio in the warehouse district,” says Sussman. An extensive preferred catering list is avail able, but groups may provide their own caterer. “It’s a unique, eclectic space,” says Sussman. Connected BRICK X MORTAR brxmo.com | 612.758.0725 CLUB mplsclub.org | 612.332.2292
Located in a historically designated brown stone (built in 1886) in the warehouse district of downtown, Brick x Mortar is a members-only social club and shared workspace where guests can host events if sponsored by a member. Though the building itself is historic, featuring exposed brick and timbers, original hardwood floors and arched windows, but the design and décor is modern. “The reason we selected this space was because we loved the historical character of it,” Sussman says. “That’s where the name Brick x Mortar comes from. You can tell the building is historic—the archways, the architecture, everything about it.”
32 MNM+E | WINTER 2019 copiers, is available for members or event hosts if their event is sponsored by a member. The most popular menu item is the smoked turkey sandwich. “We can customize your menu to anything,” says Olson. “It doesn’t have to be just what’s on the meeting and banquet menu. With all the different dietary needs that are out there now, we’re very apt at making sure we take care of the customer that way. We have an award-winning chef, Håkan Lundberg. Guests just love our cuisine and our attention to detail to provide them an extraor dinary experience. They also like the ease that we provide for them regarding making sure that everything goes smoothly.”
The University Club of St. Paul The University Club of St. Paul is a club for the educated. Built in 1913 as a university club for members only, there were small rooms that they could rent for overnight stays. “The archi tecture makes guests feel like they’re in a very historic place,” says Sue Katsiotis, the member ship and programming director. “It looks just like it did when it was built. The chandeliers, the ceiling in our beautiful Summit Room, which was the original dining room of the club … most everything is original. It’s a unique setting. The club is located at the top of a hill on the edge of downtown.”
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EAST OF MINNEAPOLIS AND NORTH OF ST. PAUL, there’s a Minne sota suburb that’s a meeting planner’s dream come true: lots of event space, plenty of free parking, and quick and simple transfers to activities in either city. While Roseville is probably best known as the home of the newly updated and refurbished Rosedale Center, it’s a city that has many other options for creative team-building activities and first-class events. “We are so close to so many places that meet ing attendees need to be,” says Julie Wearn, CEO of the Roseville Visitors Association. “We’re the closest hotel community to the Minnesota State Fairgrounds, which is a year-round attraction, and we’re also close to the Conference Center at the University of Minnesota.” It’s a city of “firsts,” Wearn says, noting that Roseville was the location of the first-ever Target store and the first McDonald’s and Dairy Queen restaurants in the state of Minnesota. Get Bent “We’re a unique destination for an event, because we’re the only combination brewery and distillery in the state, and one of only about 30 nationwide,” says Bartley Blume, owner and president of Bent Brewstillery. The space can accommodate 115 seated attendees, KRUGER;MICHAELJAMES(OPPOSITE)BREWSTILLERY;BENTPHOTOS: TWISTAWITHPAINTINGNORTH;PAULMINNEPAOLIS/ST.HOTELRADISSON
36 MNM+E | WINTER 2019
Would a suburb by any other name smell as sweet? Midway between Minneapolis and St. Paul, Roseville offers a central location and plenty of activities within its city limits. BY JULIE KENDRICK Bent Brewstillery is a combination brewery and distillery.
DESTINATION ROSEVILLE
AccommodationsAccommodating
MN.MEETINGSMAGS.COM 37 with 20 at a time able to go on small-group tours of the brewing and distilling facilities. “We really have something for everyone,” Blume says, “including gluten-free beer, cider and honey wine.” For those with a taste for the daring, he suggests trying their Sriracha rum, which is aged in—you guessed it—Sriracha hot sauce barrels. “We do a lot of corporate events, and they’re successful because we’re very ‘experience’ focused,” he says. “People always leave happy and talking about coming back next time.”
With 254 rooms, the full-service Radisson Hotel Minneapolis/St. Paul North is the largest in the Roseville area. It’s a longrunning hotel with a staff that’s highly expe rienced, says Director of Hotel Operations Katie Mastel. “When you’re working with our catering and sales staff, you’ll be work ing with people who have 15 years or more experience,” she says. “We work with the same meeting planner year to year, and they know we always will understand their expec tations—and exceed them.” Mastel says the hotel’s shuttle service to the University of Minnesota’s Conference Center is a highly popular amenity, as is the Starbucks coffee served in the lobby café. The meeting space includes a 4,600-square-foot ballroom, three smaller meeting rooms and a boardroom. Painting with a Twist Go beyond traditional team-building activi ties with something that brings out the cre ative side of meeting participants. “Our paint ing parties are a fun and different way to spend time with your team,” says Danielle Rubin, owner of Painting with a Twist, which is located in HarMar Mall. From the planner’s perspective, the events are a slam dunk. “We take care of everything,” she says. The engag ing, high-energy painting events can be held for 10-70 participants with beer, wine and snacks available, as well as the option to bring in catering. “All our events are absolutely ‘no experience necessary,’ but people are always Radisson Hotel Minneapolis/St. Paul North lobby and bar (top); Painting with a Twist
Solve the Puzzle Escape rooms are the next big thing in teambuilding events, and Trish Wood, owner of the Hidden Puzzle Rooms, says her space offers something different: “Instead of escaping from a space, we’re about solving a mission, so people have to work together.” After working in a corporate job for seven years, Wood says she understands what managers and meeting planners need, and she’s developed creative, engaging story lines that keep a group com municating and working together. The space currently offers three different scenarios, each taking about 90 minutes to complete.
Big Things at the Mall “Rosedale Center is the retail ‘heart and soul’ of Roseville,” says Wearn. Big new changes have been happening at a gathering point that’s been part of the community for 40 years. The newly opened Rose & Loon is a place to purchase homemade merchandise from local makers who create their own goods. It’s a way to support local craftspeople and Midwest vendors including Adam Turman, Addington Company, Essence One, Les Bags and Lucid Wood. “The name is a reference to deep com munity roots,” says Liz Ostrander, senior mar keting manager, Rosedale Center. “The ‘rose’ is for Rosedale and the ‘loon’ is for Minnesota’s state bird.” The decisions for stocking the store came from a public “Shark Tank” event to review top-rated Minnesota makers. “It’s a one-stop shop for giftables and unique items you can’t find anywhere else,” Ostrander says. Another brand-new feature at Rosedale Center is Revolution Hall, a two-story, oneof-a-kind dining hall that opened in late November. The 13-concept site is being devel oped by New York’s Craveable Hospitality Group, which operates restaurants in New
38 MNM+E | WINTER 2019 pleasantly surprised to find out that they can actually paint and have so much fun.”
DESTINATION ROSEVILLE BY THE NUMBERS 33,660 IN POPULATION 1,351 GUEST ROOMS IN TOTAL 632 ACRES OF PARKLAND 114 RESTAURANTS AND SPECIALTY FOOD VENDORS IN THE CITY 64 MILES OF PARK TRAILS 52 ACRES AT THE HARRIET ALEXANDER NATURE CENTER 30 PARKS 13.8 SQUARE MILES 11 HOTELS IN THE AREA 2 MALLS (ROSEDALE AND HARMAR) Clockwise: Rosedale; Hidden Puzzle Rooms; Revolution Hall PELOVSKY;LANEPHOTOS: PHOTOGRAPHY;SURATERRA ROOMPUZZLE
MN.MEETINGSMAGS.COM 39 York City, Connecticut and Colorado. Fullservice options include Oceantail Sushi and Sake Bar, bourbon-centric Barrel Bar, Saltbrick burgers and shakes, and Canal Street Noodle Co. Casual options include Field Greens, Steel Tree Coffee, PieCaken meeting facilities - in natural settings team building - activities in the great outdoors board meetings ThreeRiversParks.orgavailable•763.559.6700 The Perfect Pace PerfectThePlace One Oak Ridge Drive, Chaska 952.368.3100 oakridgeminneapolis.com TAKE TIME TO ESCAPE THE ORDINARY
40 MNM+E | WINTER 2019 Bakeshop, Angry Taco & Tequila Bar, Honeycomb Waffle, Handwich Shop and Caputo Pizzeria. Ring that Bell The Bell Museum, a natural history museum and planetarium located on the University of Minnesota campus, is the newest event space in the area. While not technically in Roseville, it’s a very close neighbor and a major selling point for the area. “We offer a unique combination of stunning archi tecture and interesting exhibits,” says Bell Museum Communications Manager Andria Waclawski. While the exhibits, planetarium shows and telescope observations are fas cinating and interactive, the meeting space is also impressive, she says: “We have the flexibility to accommodate everything from small daytime meetings to 600-person eve ning events. We’re a versatile event space with exceptional guest services and plan ner experience.” All meeting rooms include in-room audio-visual equipment integrated into the space. Space includes Horizon Hall, which is 3,500 square feet and allows flexible configuration and The Nucleus, a midsized event room available for reservation during museum hours, with 1,900 square feet. “Our all-inclusive packages and seasoned event staff create a seamless planning experience, and the museum exhibits offer a dynamic experience for all guests,” Waclawski says. “Easily accessible parking and a great loca tion make the Bell Museum the complete package for planners.” DESTINATION ROSEVILLE GAFFERCOREYPHOTOS:
MN.MEETINGSMAGS.COM 41 Get Connected BELL MUSEUM bellmuseum.umn.edu | 612.626.9660 BENT BREWSTILLERY bentbrewstillery.com | 651.233.3843 HIDDEN PUZZLE ROOMS hiddenpuzzlerooms.com | 651.478.4112 PAINTING WITH A TWIST 612.440.6740paintingwithatwist.com/studio/Roseville RADISSON HOTEL MINNEAPOLIS/ ST. PAUL NORTH radisson.com/roseville/minnesota | 651.636.4567 ROSEDALE CENTER myrosedale.com | 651.633.0872 ROSEVILLE VISITORS ASSOCIATION visitroseville.com | 651.633.3002 Clockwise from top left: Bell Museum’s east view, exterior, Web of Life gallery and planetarium. SEEN You should be the hero of your event. Choose Heroic and make it happen. Visit www.heroic-productions.com HEARD REMEMBERED
42 MNM+E | WINTER 2019 ISTOCK.COM/FAIRYWONGPHOTOS: The meetings and events industry doesn’t have an industry-wide ethical code, leaving planners to rely on their own personal code when navigating ethical dilemmas at work. BY BRITTANY ETHICSTREVICK 101
Giving preferential treatment to those who offer money or gifts.
Education & Awareness
Julie Ann Schmidt, CMP, CMM, founder and CEO, Lithium Logistics Group
Hidden vendor fees. Clients talking directly to vendors instead of the planner. Holiday gift giving. Lying to hotels about rates.
“There is so much going on with social media right in your face so we see breaches all across from Hollywood to the Hill,” he says. “Being on tomorrow’s front page isn’t good for anyone whether [you’re in] corporate America or our industry.”
“When a person does something wrong, everyone knows about it,” she says. “There’s just more education and more people going through programs where ethics is definitely a component that gets talked about.”
MN.MEETINGSMAGS.COM 43
The meetings and events industry is unique in that there is no strict code of ethics. There may be individual companies that have their own policies, and some industry associa tions do have their own codes. Applicants to the Certified Meeting Professional program must sign a code of ethics, members of the Convention Industry Council have their own code of ethics and Meeting Professionals International members must follow a code of conduct regarding online situations. But there is nothing across the board that applies to every single meeting and event planner.
By far one of the biggest aspects of the industry that is most vulnerable to unethical behavior is familiarization (FAM) trips—such as plan ners acting inappropriately while on the trip or using that trip to their personal advantage (e.g. making it part of their family vacation or traveling there when they know they won’t ever book in that city or hotel). While FAM trips are an easy thing to abuse, the idea behind them isn’t unethical. “A lot of people looking in tend to look at [FAM trips] as unethical, but they don’t real ize it’s part of the business,” says Monique Rochard-Marine, CMM, CMP, CTSM, MBA, senior manager, strategic meetings manage ment and event operations of Cardiovascular Systems, Inc. in St. Paul. “They’re trying to Stealing company money. Hiding commission from clients.
Instances Small and Large
While there are clearly challenges in the indus try, Julie Ann Schmidt, CMP, CMM, founder and CEO of Lithium Logistics Group, reiter ates that things have vastly improved from where they were 20 years ago. This can be attributed to several things, including a bigger industry, more education—both on the side of planners and clients—and a different genera tion in the workforce.
( )
“When a person does something wrong, everyone knows about it. There’s just more education and more people going through programs where ethics is definitely a component that gets talked about.”
All of these instances pose varying levels of ethical challenges that planners and suppli ers may face while working in the industry. To some they’re more serious, to others not. Ethics have a lot to do with how you inter nally perceive it.
Michael Shannon, CMP, director, business development for Business Events Canada, presents on ethics at conferences and notes that the industry has evolved in terms of eth ics, citing social media as a reason. Anything anyone does can go viral within minutes, so people are much more careful of their business practices and how they conduct themselves.
( ) ISTOCK.COM/FAIRYWONGPHOTOS:
In the industry, it’s common to work with third-party event management groups. Rochard-Marine warns that some companies will hide fees that are only seen if you do a full audit, which takes time and resources away from other projects. Transparency goes a long
On the flip side of witnessing unethical behavior from colleagues and others in the if a person is looking to be unethical on the receiving end, they tend to open the door to it versus a supplier making an unethical suggestion.
It's easier to ask for the bribe than it is to offer.
44 MNM+E | WINTER 2019 market their product to you.”
Julie Ann Schmidt, CMP, CMM, founder and CEO, Lithium Logistics Group
But there are limits. Rochard-Marine men tions planners who demand presidential suites, threatening they won’t give the hotel business if they don’t get the highest of services. Or planners who go to Iceland or Africa for free knowing they will never bring business there. Sometimes people even take their entire fam ily, turning it into a vacation. “That’s unethical in my eyes because it’s wasting people’s time. That’s taking advantage of the situation,” she says. “It gives planners a badOnereputation.”supplier who works for a major event production company in Minneapolis avoids incentive travel because she knows how some planners abuse the perk, something she notes is especially problematic for planners in the Twin Cities area. “I’ve witnessed planners who go on trips for venues that they would never use,” she says. “The Twin Cities is a very small commu nity. I’m always surprised by the poor business practices that people demonstrate knowing that we talk to each other.” Schmidt conducts her business and per sonal life to high ethical standards. While she’s witnessed people doing unethical things in her two-plus decades in the industry, she believes that standards have gotten higher in the past 10 years. On the flip side, she also notes that when you’ve shown yourself to be a person with high ethical standards, others are less likely to make unethical or inappropriate decisions in front of you, especially in terms of bribes and special gifts. “I think that it takes someone to show they are unethical for offers to be made,” she says. “If a person is looking to be unethical on the receiving end, they tend to open the door to it versus a supplier making an unethical sugges tion. It’s risky for them because they could lose business. It’s easier to ask for the bribe than it is toSchmidtoffer.” notes that ethical challenges fall on a spectrum. There’s saying yes to a FAM trip to a destination they know they won’t bring business to, to something much more serious such as offering a vendor a compli mentary trade show booth for free diamond earrings or money—something Schmidt has heard about personally. “That’s the most blatant I’ve run across,” she says. “You have a reputation that follows you and smearing it will take a lifetime to get ridShe’sof.” also known people who would give a portion of their commission back to the cli ent on a personal level to ensure they kept the business going forward. Others may get a quote from a hotel of $180 a night, for example. The planner would rather have $170, so they lie and say that a competitor is willing to charge $170. “I think that’s lying and not appropriate to misrepresent competition or falsify a competi tor’s offer in the marketplace,” says Schmidt. “You have to be honest and direct. I’m a partner with every hotel, and I want them to put their best foot forward and their best offer forward so my client has the best options to choose from.”
“Thatway.to me is very unethical because you’re getting business based on a lie,” she says. “My whole philosophy is you be open to me, I’ll be open to you.” With regards to budgeting, RochardMarine notes that meetings and events aren’t as scrutinized by executive leadership. If you’re spending millions of dollars on a huge event, someone isn’t going to look if $10,000 is miss ing unless they do an audit and follow the paper trail. But it’s difficult for larger compa nies to find unless there are a lot of little pieces that don’t add up. “It goes to show how easy you can work the system,” she says. “If you know how to do it and know the right people it’s not hard.”
Confronting the Issue Depending on the severity of the problem, the best first step to take when seeing someone do something that seems unethical—especially if it’s a corporate policy—is to take that person aside and gently ask them if they knew that was a policy or involve HR. Most of the time that person won’t realize what they’ve done is unethical, says Schmidt.
“I’ve been burned by companies that have had really bad ethics compared to mine. You have to make sure you’re working with somebody who has the same ethics as you do.”
With such a deeply negative connotation and a meaning that could be different for everyone, the term “unethical” shouldn’t be used lightly. “It’s a very fine line. You want to be careful when accusing someone of being unethical.”
industry is witnessing unethical behavior from clients. The aforementioned supplier cites cli ents who go to a vendor directly if the client knows the company name instead of going through her and her colleagues. That way they can save money on fees or other costs. The vendor will occasionally confront the client who will then try to explain the situation. “It’s ethics versus poor business practices.”
When dealing with ethical issues related to outside vendors, the aforementioned supplier goes to her boss—the owner of the company— for advice on how to address the situation. Sometimes the answer is to not work with that company again, and sometimes, especially if the vendor or venue is taking business away, it’s to confront the client. “There are red-flag people,” she says. “It’s a small community. There might be vendors or venues or clients that you just make sure you cross your ‘t’s and dot your ‘i’s. You’re sort of onForguard.”Rochard-Marine, even a small red flag shouldn’t be taken lightly. If someone does something questionable, that could be an indicator that they’re fine with pulling off bigger and more inappropriate acts. “They will continue to do it and get bigger and big ger,” she says. “That’s when you find yourself asking, ‘Should I be here? Should I report this? Is this Anotherright?’”way to avoid unethical planners and vendors is to network. By meeting people and getting to know someone, you’ll quickly develop an idea of their code of ethics. “I’ve been burned by companies that have had really bad ethics compared to mine,” says Rochard-Marine. “You have to make sure you’re working with somebody who has the same ethics as you do.” The meetings and events industry has always been different in that gift giving and perks are a frequent benefit from suppliers. They’re trying to sell you something; the question is whether to accept it. The industry doesn’t have an estab lished protocol; it relies more on your ethics and what you find to be acceptable. Some things are obvious: don’t blast your company on social media or spread confiden tial company information—but others aren’t. Sometimes, strong ethics mean one thing to someone and a completely other thing to someone else—especially in the meetings and events industry.
monique rochard-marine, CMM, CMP, CTSM, MBA, senior manager, strategic meetings management and event operations, Cardiovascular Systems, Inc.
MN.MEETINGSMAGS.COM 45 Get Connected BUSINESS EVENTS CANADA businesseventscanada.ca | 604.404.6768 CARDIOVASCULAR SYSTEMS, INC. csi360.com | 651.259.1600 LITHIUM LOGISTICS GROUP lithiumlogistics.com | 763.390.1380
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DAVIS;J.EMILYBRIM,PHOTO:
GloriousFood THE EXPERTS DISH ON WHAT’S NEW IN FOOD AND BEVERAGE. By Megan Gosch & Morgan Halaska
“I’m an avid gardener. [At home] I have about an acre of land and a very goodsized vegetable garden, 14 fruit trees and a berry patch. I do a lot of can ning every year. I probably put up over 500 jars every year from the fruits and vegetables and everything that comes out of my garden; there’s nothing that I can’t preserve by sugaring it, curing it, pickling it or canning it. [At the Hyatt Regency Bloomington-Minneapolis] we grow a specific type of cucumber that is a pickling cucumber, and with toma toes, it’s very easy to oven roast them and then preserve them in oil so that you can use them later in pasta or char cuterie. Swiss chard can be blanched and frozen.”
Corporate Director of Food and Beverage, Aimbridge Hospitality
H yper Local
PAUL LYNCH
JOHN DOODY Culinary Director and Executive Chef, Kelber Catering “We’re doing a lot in-house these days, including in-house pickling and quick pickles, relishes and salsas. We’ve also talked about ways to potentially include kimchi, which is a popular ingredient in Asian cuisine, on futureMN.MEETINGSMAGS.COMmenus.” 47
“About 90 percent of our food comes to us from Shared Ground Farmers’ Cooperative. They’re a vendor that gathers all of the produce from Hispanic-, Hmong- or immi grant-run organic farms. It feels so good to be connected to the food we’re serving in that way, it’s just so much more personal on every level and you’re getting some thing really fresh. For example, the Brussels sprouts we get in today were picked and cleaned yesterday and delivered to us, so within 24 hours it goes from the ground to your plate and you just can’t season some thing enough to get that taste. It’s an amazing thing that only comes from that unique partnership.”
BasicsBacktothe LINDSAY FRANK, Conference Services Executive, Mystic Lake Casino Hotel • Vice President, Twin Cities National Association of Catering and Events (NACE) “Many of the food trends that were popular in the 1940s-1950s are trend ing today: homemade meals with little to no preservatives/processed foods, local ingredients that people either grew themselves or shopped local for, cook ing with whole ingredients in their natu ral form “There(non-GMO).aredefinitely similarities from back then to today in how we eat. In 1940, eating local, nonprocessed food was extremely popular because it was the only option, which is exactly what we are seeing today. Although today an organic label in the store is going to cost you twice as much, people are willing to pay for the integrity of their food and know where it is coming from. “We are seeing a huge shift to ‘old fashioned’ cooking—while the last few years have been heavily focused on fusion, molecular and mixology—tradi tional preparation methods are start ing to trend. Fermentation, roasting, and slow cooking are all coming back. Vinegar flavors are starting to show up all across the industry. Another huge menu-driven trend is housemade condiments—BBQ, ketchup, aged mustard, etc. Clients love it as it shows there are less processed items they are consuming.”
CHRISTIE ALTENDORF Senior Event Planner, D’Amico Catering
“We rely on artisans, suppliers and foragers to bring us the best of the best each day so we can then in turn create the best for our clients. From honey to cheeses, free-range game to something as simple but beautiful as microgreens, we couldn’t ask for better here in our great state. Some of our incredible partners include Ames Farm, Caves of Faribault, Shepherd’s Way Farms, Riverbend Farm and Red Table Meat Company. … We are who we are because they do what they do, and it’s important to us that our clients know that.”
KATE SIDOTI Private Chef, Owner of Brim
Kelber Catering JOHN DOODY Culinary Director and Executive Chef LISA ANDERSON Director of Sales and Marketing
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New Flavors & Influences
PAUL LYNCH “I try to draw the influences from the heritage cuisines of Minnesota [at Urbana Craeft Kitchen & Market in Hyatt Regency BloomingtonMinneapolis]. Everybody thinks about the Scandinavian—and that’s true that we have a full Scandinavian influence throughout Minnesota—but the largest settlers were actually Germanic, English and Irish. There are lot of examples on the menu where we take a heritage item and we put modern twists on it or reintroduce it. A good example is when I introduced the schnitzel to the menu and I thought it was just going to be a seasonal menu item, but it’s become such a big success that we’ve kept it and we think it’ll be a permanent fixture on our menu.”
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JD: “We’re excited to work with black garlic, which is trending right now. It’s a kind of fermented garlic that’s actually quite nutritional and used quite a bit in Asian cuisines. We’ve played around with it and found a few ways to incorporate it on the new menu. We’ll also be incorporat ing gochujang, which is like a Sriracha and is used in Asian dishes, but has a slightly differ ent kind of heat.”
LA: “I’m laughing because thinking back 15 or 20 years, we’d put together events and the client would say things like ‘We want it to be recognizable,’ and now what’s recognizable is considered to be so boring or safe. Times have really changed.”
“We’re really excited to see Minnesotans really expand their palates, both at home and in the culinary experiences they’re seeking out. While a classic combination of tender filet and decadent potatoes will always be welcome and comforting, it is delightful to get to have conversations with clients about incorporating truly beautiful ingredients with a story behind them such as heritage breed pork, amazing vegan options like nut-based ‘cheeses,’ and really unexpected but specific spirits from different corners of the globe like whisky from Japan or schnapps from a small wine producing village on the“OtherMosel.fresh ingredients that we’re working to incorporate include microgreens in a variety of colors and textures, locally foraged mushrooms, European cheeses like Raclette and hibiscus dust. “Our executive chef, Josh Brown, has a particular talent for taking traditional ingredients and combining them in inno vative ways. The beet marinated halibut takes a traditional white, flaky fish and fuses it with a Minnesota staple crop, resulting in a plate that is alive with color and flavor in ways you wouldn’t expect. “The tuna Nicoise taco [pictured below] does something similar—it balances what is a familiar shape and presentation for most American palates while embracing a flavor profile that is inherently French. They’re fun, beautiful, bite-size and full of fresh and beautiful ingredients.”
CHRISTIE ALTENDORF
JD: “An amazing trend we’re continuing to see is the gen eral awareness we have around food. With our rising foodie culture, the expectations are so much higher. People are seek ing out new experiences and flavor profiles. It really pushes us to innovate and keep things fresh.”
Tuna Nicoise Salad • D’Amico Catering
Why focus on plant-based cooking? When you’re just using raw, organic, plant-based ingredients you can feel good about what you’re serving. As a chef I prefer to cook from a daily perspective—creating meals that sustain you rather than dishes that are more like a treat and unhealthy to eat regularly—and that means I always need to be thinking of new ways to make food that’s beautiful but healthy. I try not to repeat recipes so it’s all about staying on your toes to keep dishes fresh. What kind of shift are you seeing in regards to general healthy eating? Gluten-free and paleo is asked for and appreciated a lot. It wasn’t that long ago that restaurants didn’t have gluten-free options. Now, peo ple are starting to understand that there are major health effects to these allergens. Any specific ingredients clients or guests have requested? I’m getting a lot of questions about grain-free options, things like banana flour made from dried bananas or cassava flour. Those ingredients can open up a whole new world for those who need an alternative option. How do you approach catering from a health and wellness focus? When I’m cooking for events like yoga and health retreats, I’m able to create menus designed around a specific kind of therapy. So, if I’m cooking for a retreat focused on emotional release, where attend ees will be working through some intense emotions, I’ll focus on comforting, grounded, root-based recipes. My goal is to pair food with the experience and cook for your well-being based on seasons, stress levels, etc.
Your new restaurant, Brim, serves plant-focused bowls. Do you have a mission for the restaurant? People know vegetables are something they need more of and, if they’re seasoned and cooked right, they will. To make vegetables taste good, to help people eat and crave healthy foods—that’s the goal. Eating healthfully doesn’t have to be bland and boring. Have you seen a trend in your clients’ health-focused goals? Many of our guests are shifting away from ingredients that cause inflammation such as sugar, dairy, and wheat. We try to include as much turmeric, ginger, matcha, rei shi mushrooms, apple cider vinegar and colorful organic produce in our dishes as possible. Brim kate@brimrestaurant.combrimrestaurant.com Kate Sidoti
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Q&A WITH PRIVATE CHEF, PLANT-BASED CATERER AND OWNER OF BRIM:
Small Budgets, Big Impact
“Pairings are a great reflection of what people tend to gravitate towards these days—satisfying all of the senses. While this absolute ly means finding harmony between flavors, it also means presenting things in a way that pleases the eye or leads with an enticing aroma. Classic pairings such as a petite lobster roll with a dry rosé or a tiny Juicy Lucy with a local craft beer are definitely favorites, but it’s always fun to play with bolder flavors and colors too, such as pair ing a spicy jack fruit taco with a sweet prickly pear margarita.”
“We’re seeing that companies are willing to spend more money on food to get higher quality, wholesome ingredients in their meals. The food and beverage industry is booming in Minnesota right now, and everyone is a ‘foodie,’ so our clients are really trying to impress their guests with serving more than the standard catered meal at their events, which means investing a bit more cash.”
LEAH ANDERSON Marketing Manager, Mintahoe Catering and Events
Christie Altendorf LISA ANDERSON: “In the last three years we’ve seen that décor is still important, but budget cuts are going to come from décor before they come from food and beverage. We’ve seen that since the economic recovery of ‘08 to where we are now, clients are back to spending what they were on food and beverage and more.”
Leaving Minimalism for Abundance
“While many people think that small budgets are more chal lenging to work with, oftentimes the opposite can be true. They present the challenge of stretching each dollar as far as it will go while still investing enough to support the purpose.
“Considering the structure of the event is important—does the event need to be heavy hors d’oeuvres focused, or can transforming it into a dessert reception with both decadent and refreshing items be an option? The words ‘event’ and ‘experience’ are interchangeable these days and tend to drive perceived value, so focusing dollars on exciting and interac tive moments and then supplementing those with cost-effec tive options can be a great way to strike balance between value and impression.
“We’ve mostly moved away from modern, precise minimalism in presentation and are trending towards opulent and bountiful displays. Whether it is a table filled with cured meats, artisanal cheeses, olives, nuts, whole fruits, edible flowers, fresh herbs and heritage grain breads or petite desserts that are displayed in mul tiples enhanced with props, greenery and platters made from a variety of metals and woods, presentation right now is designed to give the guest a sense of lavishness and abundance.”
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Better in Pairs
JOHN DOODY: “We’re also seeing clients finding unique ways to stretch their food and beverage budget to double as décor by finding interesting ways to plate, present and design dishes as a main focal point. We’ve especially seen this with dishes like desserts used and decorated as these amazing, edible centerpieces.”
—Christie Altendorf
—Christie Altendorf
“I’m a big fan of a high-impact moment upon arrival, one or two during the event and then a final one just when the event appears to be over [like a beautiful craft cocktail greeting].”
EVENT SNAPSHOT D’Amico
MN.MEETINGSMAGS.COM 51
D ’Amico gathered together an intimate group of people to simply enjoy the things that drive the industry: a beautiful setting, delicious menu, great atmosphere and even better peo ple. Girl Friday, Munster Rose and Linen Effects helped create an intentional space at the Calhoun Beach Club that was cozy while embracing the lush nature of the summer season.
The night started with passed hors d’ouevres from D’Amico Catering’s new menu, including the tuna Nicoise taco and a mezcal-cured salmon on homemade potato chip with citrus yogurt and chili threads. A bubble bar with Dom Pérignon and Veuve Clicquot was set under a canopy of lush greens with sus pended bubbles holding small candles. The group then transitioned into the second half of the space that had been disguised behind a wall of boxwood to sit down for a family-style meal. Guests were greeted with an amuse bouche of cucumber cup with melon caviar, paired with a pine apple cucumber agua fresca. Favorite courses included the beet-marinated halibut, hand-rolled gnocchi with truffled cream and “crab cakes” created from hearts of palm. Petite desserts were served under the same lush canopy as the champagne, with the glass bubbles now holding salted caramel budinos and delightful hibiscus glazed mini donuts. Everyone left with a thoughtful swag bag that contained a thank-you note, iced coffee, D’Amico’s signature cranberry nut bread, under-eye patches and a chilled bottle of water; a bag of buttery popcorn was waiting in guests’ cars, too. Family Dinner
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“People still love donuts. We do a ton of them and every event people go crazy for them. I think that is here to stay for a while. “One trend we have done a lot of is the food-station concept. While this has been present in the industry for several years, we are serving them consistently without a single sit-down meal. People respond great to being served multiple, smaller meals during the day versus a hearty breakfast, lunch and dinner when they are attending an all-day (or week) conference. “There will continue to be a huge surge in plantbased protein. People are eating less meat and are working to find ways to create a diet with more fruits and vegetables. The catering industry needs to work to create menus for clients that highlight such options— without thinking of vegetable entrees as an alternative for someone who doesn’t eat meat.”
DAVISJ.(OPPOSITE)EMILY
A great illustration of this is an event that we did a bit ago that elevated a ‘fry bar’ and gave guests choic es of several different types of French fries and tater tots, and then challenged them to come up with the best possible flavor fusion. The winningest combination turned out to be crispy waffle fries, chocolate fudge and bacon bits.”
Out with the Old In with the New LINDSAY FRANK
—Christie Altendorf
—Christie Altendorf “[Pastry chef] Kachu Yang was raised in France. ... We were open ing [Hyatt Regency Bloomington-Minneapolis] and I knew I wanted to make our pastries from scratch, so we did a simple search and she walked in and she was one of those few people that as soon as she walked in the door, I was not going to let her walk out with out actually having her on the staff. It’s very hard today to find a truly well-trained pastry chef that’s willing to be creative. She fits that mold. We give her a lot of latitude. I really give her buck ets to fill instead of telling her specifics. She’s not Norwegian or Scandinavian, but she absolutely mastered several of the classic pastries like stroopwafels. I don’t know of another property in the Twin Cities where you can have a coffee and stroopwafel as a side.”
“I think we are finally seeing the end of the Mason jar (whether it was décor or a vessel for food) and I don’t think there is a single person in the industry that is upset about it. Another trend on its way out is bacon. Yes, people are still going to eat it if served (as breakfast or a donut topping), but there are new meat options that people are choosing more—hello pork belly (bacon’s chunkier cousin)!
“More and more we’re seeing clients asking for sweet endings that have a savory side, like a goat cheese panna cotta with compote cherries or a guava cheesecake with spiced cashew crust. Beautiful desserts that are also vegan are coming into play, focusing on ingredients like aquafaba, coconut, tapioca and black beans. We recently created a dessert pairing bar for a client that offered sweet bites with fun sips: a s’mores tartlet with a dark oatmeal stout, a tiny apple pastry with an Oregon Riesling, and a creamy fall-spiced pumpkin tartlet with a single malt scotch. “This suspended sweet station [page 51] was a fun way to end an intimate, event community-focused event that we recently pro duced. While cliché, it’s 100 percent true that we eat with our eyes first and to create a dessert display that used miniature bites done in a vertical, lush setting, our hope was to satiate the creative side of our guests before we did the same for their sweet tooth.”
“When it comes to guest interactivity, it’s important to give people a sense of being in control of their own destiny. Think back to the ‘90s and the ability to pick a variety of different endings to a scary story.
Choose Your Own Food Adventure
always room for Dessert
—Paul Lynch
A Perfect Pint is a fullservice beer education and consulting company. Michael Agnew specializes in beer tasting events and beer dinners, beer education classes, foodservice staff training and beer writing. WITH A CICERONE: Michael Agnew A Perfect Pint
What does the future of beer look like? “Local” is likely to remain big. Drinkers now more and more eschew national and regional craft brands in favor of what’s brewed in their city or neighborhood. While I think this is gen erally a good thing, the downside is the loss of some world-class beers from other regions and countries. The selection of imports has become extremely limited. With that limitation comes a reduction in the styles of beer available. I think it’s a real problem. Do you like beer or wine with food? Beer is in many ways a better accompaniment for food than wine. The range of flavors is wider. The flavors include distinctly food-like profiles— toast, coffee, chocolate, caramel, roast, fruit, sourness, sweetness, bitterness, etc. And many of those flavors result from the same chemical reactions that occur in food when it is cooked. They aren’t just similar flavors, they are the same flavors. Additionally, beer brewers can add other ingredients to beer to make it taste like just about anything. With beer/food pairings, the possibilities really are endless. I can’t think of a single food that couldn’t be beautifully paired with a beer.
Q&A
How did A Perfect Pint get its start? I started A Perfect Pint in 2007. At the time I had developed an almost obsessive interest in beer. The big craft beer boom had not yet begun. I sensed though, that something big was about to happen. I wanted to be part of it, but I didn’t want to sell it or make it. Most of my other occu pations have involved education of some kind. I thought that I could carry that over to beer.
How does one of your tastings go? I usually try to pour something pilsner-like to start. There is always a malt-forward beer, a hopforward beer, and a beer that derives its main flavors from fermentation and yeast. Beyond that I try to include something with roasted grains and something that will push guests’ understanding of what beer can be. What’s your response when someone says they don’t like beer? I hear this all the time and my response is always the same: You haven’t tasted all beer. The range of flavors in beer is so broad that there really is a beer for everyone. You just have to find it. Most people who say that have the idea that all beer tastes like plain American lagers. During my tastings, they discover that there is so much more. I have had so many supposed beer haters at the end of an event say, “I loved everything you poured.”
* Get Connected A PERFECT PINT michael@aperfectpint.netaperfectpint.net612.724.4514@aperfectpint
EVENT SNAPSHOT
Bar Service
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“People are increasingly more and better educated when it comes to wines. Less and less do we see clients who are satisfied serving their guests low tiered wines that don’t do justice to the experience of the food. More often, we see requests for interesting and less traditional wines likes Gruner Veltliner or Cabernet Franc which are fun to create menus around and enhance the overall integrity of the“We’reevent.seeing more station concepts that focus on one type of drink, but done in different ways. A bubble bar might feature a range of different sparkling wines, whether they’re produced by small farmers in France or large champagne houses in California. An Old-Fashioned bar should definitely include a great rye whisky, but also leave room for an aged rum. Bloody mary bars are noth ing new, but one that allows guests to create their own garnish from a variety of junk food (think pretzels, onion rings, jerky, chicken wings and cheese curds) are an inter esting approach to a concept that has been a staple at events for years.” —Christie Altendorf
Twin Cities NACE recreated two events from the 2018 NACE Experience conference in Palm Springs, California, for its recap event. Complete with tapestry tones, glitter tattoos and jalapeno margaritas, the night’s opening reception paid homage to the con ference’s Coachella theme. The dinner portion riffed on the confer ence’s closing gala dinner art deco venue: the historic Riviera Palm Springs. Event Lab brought the event to life through décor and design. Menu items highlighted the era and served with a traditional cocktail—the sidecar.
Twin Cities NACE 2018 National Conference Recap
BECOMING LEED CERTIFIED: LA: “Our building is Green Meeting Industry Council certi fied and we also received our LEED certification in 2017. When I started with Kelber 27 years ago, and even before I came on board, Kelber was saving unused food for local food shelves. As we went forward, all of our waste food was captured and also sent to hog farms. We did all of this before the building was environ mentally conscious. We wanted to take care of our local food community and make sure our food was being utilized as best as possible. The building started a process about 7 years ago with really aggressive recycling. Our kitchen also triple sorts.” JD: “We also filter and save the oil from our deep fryers to be picked up and turned into soap products. We partner with People Serving People (PSP) to share our waste food. The organiza tion comes daily to collect what we haven’t used. The best part is if PSP can’t use it, they’re also a distribution center, but we also partner makecollectedbuffetstime.dependingnonprofitwith Youthlink—anotherthatweprovidefoodto,ontheirneedsattheFoodthat’sbeensittingongoesintobucketsandisbylocalpigfarmerstofeed.”
Kelber Catering on ...
SUSTAINABLE PRODUCTS: LA: “ We spend a lot of time sourcing new sustainable prod ucts, whether it’s finding prod ucts that will look decent while serving 4,000 salads or looks appetizing in a to-go container or products that are compostable and will hold up over time. It’s amazing what John and his team have been able to source.” JD: “We got rid of plastic straws over 12 years ago. All of our cof fee cups and lids, soufflé cups, stir sticks—it’s all compostable. We use sugar cane plates, which are compostable and our dispos able cutlery is all compostable as well.”
THINKING OUTSIDE THE BOX: LA: “Our purchasing director has invented this new wine cup for us that’s completely com postable. When we serve wine in those glasses you’d never imag ine they were sustainable, which is perfect for us. We’re able to work toward an eco-friendly mis sion without sacrificing style or sophistication in presentation.”
zero waste
LINDSAY FRANK “Eating nose to tail is an upand-coming focus—not wast ing parts of an animal that are viewed as lower quality. A lot of menus are going to start fea turing things like cow cheeks, chicken feet and ox tail.”
LEAH ANDERSON “Mintahoe has been slowly inte grating sustainable initiatives into our everyday operations, such as focusing on composta ble serviceware or using real china instead of disposable. We are also continuing to improve our efforts every day with recy cling and lowering food waste.”
betweeninteractionphotogenic.DreamcycleLeprechaun’s“isOurispersonal.Thereisnocounteryouandmeandwe’llseeeyetoeye.”
Q&A WITH AN ICE CREAM LOVER: WALLY O’WONKA
Do you work events? While I began selling ice cream on the streets of St Paul, the brand has changed to almost exclusively hosted events, meetings, par ties, weddings (I can officiate as well), block parties, festivals and whatnot. I am capable of doing my thing indoors or out and The Dreamcycle can go anywhere a wheelchair can go. I often roll through cube farms and greet the employees at their desks with the jingle of my bells. Employees don’t have to stop work to be a part of the party. I travel all over the state and even got an RV to allow me to take the show on the road.
What treats do you serve? I don’t have fancy flavors, I have nostalgic flavors. I have a little rocket that is cherry, lemon-lime and huckleberry. You can choose a chocolate-covered vanilla or ice cream sandwich. The push pops and Dreamsicles will remind you of childhood and stir fond memories. Other than ice cream, what do you bring to events? I’ve been brought to several communities with the expressed purpose of improving morale. Ice cream does the heavy lifting, but I’ll do my part. I’ll notice everyone I interact with and give each person time to have a moment of good feelings. And if a group is already feel ing groovy, I can probably add another layer.
BALLOONS;ANAGRAMOFCOURTESYBALLOONSCO.;PHOTOPAULST.PHOTOS: PHOTOGRAPHYCOPPERSMITHKRUGER;MICHAELJAMES(OPPOSITE)
Tell us about your look. I have two outfits that I wear when serv ing treats. I have seersucker that keeps me cool or woolen hunting knickers that keep me warm. Heimie’s Haberdashery is respon sible for making me look like one of F. Scott Fitzgerald’s pals.
56 MNM+E | WINTER 2019
How did you get your start? Leprechaun’s Dreamcycle started as fulfill ment of a dream I’d had since I was a kid watching commercials pitching The Good Humor Man. I snooped around eBay and found the vehicle that would change my life for the better forever. The Dreamcycle is dec orated with handmade logos of 20 or so local businesses who enjoy the positive visibility that ice cream and balloon animals provide.
* Get Connected LEPRECHAUN’S DREAMCYCLE leprechaunsdreamcycle.com
Straw Bale Gardening
JOHN DOODY: “We try to put our heads together and make creating new dishes a collaborative process. We use in-house tastings to decide on potential new dishes and possible pairings that might make for a good fit from the existing menu.”
Inspiration
“If we look at how food was brought to the table prior to World War II, probably close to 70 percent of the food that we consumed came from our own backyards. Everybody had their vegetable gardens—it was very much interspersed through society. And we’ve segregated it ever since. “I wanted to show how easy it was for us to do a garden and for it to be part of our culture near the hotel. I went to our owners [with the request], and they said, ‘We’re developing this whole 50-acre site, so we can give you a piece of land for you to put your garden now, but you may not be able to have your garden there next year.’ I can’t be moving my garden every single year. At the [Minnesota] State Fair, many years ago, I remembered seeing something about straw bale gardens. I looked it up and said, ‘This is a really good situation here.’ So I convinced the manage ment team here and their ownership that we should go ahead and try straw bale gardening because then if we needed to move the garden, it wouldn’t make a difference because I could just buy new straw bales. “This is the third year we’ve had the straw bale garden and we’ve had tremendous success. I increased it by 25 percent the first year to the second year, and then increased it 100-fold, or double the size, last year to this year. We’re able to grow a pretty good variety of crops. I actually think about what I want to do with the menu and then we grow the food to fit within that; it’s a fun little chess game I get to play every winter.”
“When looking at what I wanted to do with Urbana Craeft Kitchen & Market, I wanted to take that next step [from farm to table] to garden to table, that it’s grow your own, that it’s really developing the tenets of permaculture—the concept that food should not be the farm’s over there and the city here and the two shall never meet; the concept that food production should be throughout the society.
LINDSAY FRANK: “Instagram is where I follow the most companies and food blogs. I love local ones that show case what is in our backyard. It usually is a good glimpse of what our clients are dining on when they go to a res taurant. I love Mouth Meets MPLS on Instagram.”
LEAH ANDERSON “[Events like the Minnesota Star Awards] are the kinds of events that challenge us creatively and logistically, but in the end are so worth it. For the Star Awards our inspiration came from the theme of the room we’d be serving in, which was a Tokyo theme, so we pulled ideas from things we know in and about Tokyo. The bullet train, street vendors … things like that. Our process typi cally involves lengthy meetings to throw out ideas (no matter how crazy they are), creating a dream list that’s narrowed down based on logistics, budget or audience, many meetings to go over details and plan out décor from vendor partners, then day-of we have a blast pull ing it all together. ”
LISA ANDERSON: “John and his team look for inspira tion everywhere, whether it’s a local restaurant or a cli ent dinner or anything that might catch their attention or that they might find intriguing, it’s something the team will come back and say ‘OK, let’s research this. Let’s see what we can turn this into.’”
PAUL LYNCH
58 MNM+E | WINTER 2019 Do you love it? en keep it coming. MEETINGSMAGS.COM/SUBSCRIBE SUBSCRIBE FOR FREE and receive quarterly issues chockful of regional content on topics like: » trend reports on F&B, décor, activitiesteam-buildingandtechnology » new venue spotlights » people profiles » expert advice from top meeting and event professionals » local and “beyond the border” destinations ICEBREAKER NONTRADITIONAL BRING PEOPLE TOGETHER THE WATER LAKESIDENEWBIESWITH HONOREESUP-AND-COMING MEETINGSMAGS.COM HOTELSHIP DETROIT ROUNDS ITS HOTEL BASE WITH NEW BOUTIQUE HOTELS (32) O BeatenthePath SMALL BUSINESS OWNERS SHARE THEIR SUCCESS STORIES (38) CREATIVE EXPRESSION Minnesota abounds with artsy venues (47) FEELS LIKE HOME Find comfort in things at small hotels (28) HONOREES + MEETINGSMAGS.COM WATERSIDE ALONG LAKES AND SCENIC SPOTSRAISING THE BAR THE NEXT EXPERIENCE EMERGING CHANGE DIRECTION Grand County’s beauty and activities chart the course BREAK MINDFULNESSFOR pause during rechargesmeetingsattendees POW slopes make easier OUTSIDE Traveling to the means more options planners MEETINGSMAGS.COM WINTER HOLIDAYS EXTENDED 2018office Trend FORECAST page to Impossible Burger, plant-based patty meat. See what’s new 2018 in food,technologydécor,andvenues PLANNERS VENDORS on building maintaining relationships vendors ADVENTURE ABOUNDS Explore the vast of Ketchikan, MOUNTAIN SAME DIFFERENT Travel cities with names MEETINGSMAGS.COM Majesty ELEVATE EVENT EXPERIENCES AT THESE 5 MOUNTAIN RESORTS VEGAN AND RESTAURANTSVEGETARIANPACKFLAVORFULPUNCH MEETINGSMAGS.COM BLANK CANVAS galleries make inspiring event PLANNERS GONNA Wear the di erentprofessionals STAY STAMFORD This town elicits praise meeting-goersfrom PLEASE Veggies, GATHER IN GALVESTON PRIVATE ABOUNDS ISLANDMODERNIZED MOTELS COURTS ARE MAKING COMEBACK MEETINGSMAGS.COM HITROADTHE RESTAURANTS OFF35 OFFERCONVENIENTGREATACCESS (48) In Case Emergencyof Pro tips to prepare you for the worst-case scenario (41) 2018 MEETINGSMAGS.COM weigh in and how they best support planners (26) STATUS UPDATE AMERICA’S Ocean mountains Santa Barbara DINING HIGH Take a winemaker at Meritage Spa Entertainment and venue options are limitless in Las Vegas (32) Jackpot! GATHER IN GALVESTON PRIVATE DINING ABOUNDS THIS ISLANDMOTELS MOTOR MAKING COMEBACK MEETINGSMAGS.COM 2017 HITROADTHE OFFERRESTAURANTSINTERSTATEEATS&CONVENIENTACCESS (48) In Case Emergencyof Pro tips to prepare you for the worst-case scenario (41) rivercentre.org WE ARE SAINT RIVERCENTRE.PAUL Passionate about people, details, service and innovation.
The freshest ingredients need only a little push to make them EXTRAORDINARY. www.fabulouscatering.com | 612.789.4244 | fabulous@fabulouscatering.com Fabulous Catering
60 MNM+E | WINTER 2019 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 over 85 countries have competed in the awards. In this year’s ranking of destinations, Eventex named USA the No. 1 destination for meetings and events. USA stands out as the 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 per cent 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 VENUE NEWS 62 PEOPLE NEWS 68 SNAPSHOTS 70 PEOPLE PROFILE 72 Industry Update 1. USA (760) 2. UNITED KINGDOM (670 - tie) 2. NETHERLANDS (670 - tie) 4. AUSTRIA (540) 5. ITALY (480) BEST OF THE BEST USA is ranked the No. 1 destination in the Eventex Top 20 Destinations for Meetings and Events Index. Research courtesy of Eventex Top Destinations20forMeetings&Events Rank DESTINATION (Score) 1. USA » (760) 2. UNITED KINGDOM » (670) 2. NETHERLANDS » (670) 4. AUSTRIA » (540) 5. ITALY » (480) 6. POLAND » (410) 7. BELGIUM » (400) 8. RUSSIA » (380) 9. IRELAND » (330) 10. FRANCE » (270) 11. PORTUGAL » (170) 12. SLOVAKIA » (150) 12. SPAIN » (150) 14. GERMANY » (140) 15. INDIA » (110) 15. CZECH REPUBLIC » (110) 17. TURKEY » (100) 17. COSTA RICA » (100) 17. ISRAEL » (100) 20. FINLAND » (80) 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 Goldparticipation.isworth100points,silverisworth50points,bronzeisworth30points,participationisworth10points. rankingsFull
MN.MEETINGSMAGS.COM 61 INFOGRAPHIC Three U.S. companies appeared in the Top 20 Event Organizers & Agencies 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. 11. IM CREATIVE (230) 18. EXPERIENCE WILLOW LLC (150) 18. THE OVAL OFFICE BVBA (150) USA’s 2018 honors included: BEST EVENT (THIRD PLACE) Dodge Demon Launch at the New York Auto Show George P. Johnson MarketingExperience BEST FESTIVAL (THIRD PLACE) Magical Winter Lights Houston People Generation, Inc. BEST SPORTING EVENT (SECOND PLACE) 2017 FISA World Rowing Championship Opening Ceremony BadAss Media & Meetings BEST TECH EVENT (THIRD PLACE) ONWARD17 Yext, Inc. BEST GALA (THIRD PLACE) Temple University Hospital 125th Anniversary “Acres of Diamonds” Gala Tolo Events BEST INTERACTIVE OUTDOOR EVENT (THIRD PLACE) Fortune 500 International Sales & Marketing Conference Russell Harris Event Group BEST POP-UP EVENT (THIRD PLACE) Bone Appetit Tolo Events BEST PRODUCT(WINNER)LAUNCH Dodge Demon Launch at the New York Auto Show George P. Johnson Experience Marketing
Bavaria Downs is located at 3919 Bavaria Road in Chaska. bavariadowns.com; 952.443.2968; info@bavariadowns.com
REGIONAL NEWS PARFENOVANDREWPHOTOS:
Bellagala Opens New Event Space
62 MNM+E | WINTER 2019 VENUE NEWS »
The Edward Anne Estate, an event space at Bavaria Downs, opened on Sept. 18. The 26,000-square-foot venue was designed with authentic French Normandy style and boasts the nation’s only venue with a steam-shingled roof. With a capacity of 400 people, the estate features modern amenities that can be elegant, casual, rustic, vintage or lavish. Inside the estate’s palatial, gated entrance, guests are greeted by noble oak groves and rose gardens, reminiscent of a French country estate. Catering operations at Bavaria Downs are exclusively run by D’Amico Catering and feature innovative menus and farm-to-table operations.
“We are thrilled to be partnering with Bellagala on this new venture,” says Jason BrownHoesing, senior marketing manager at D’Amico & Partners. “Our imaginative cuisine and impeccable service will delight and impress guests in this venue that exudes European luxury. Our expert chefs and food designers are the best in Minnesota and will ensure that each celebration is a culinary success.”
MN.MEETINGSMAGS.COM 63 EXPLORE THE QUIET SIDE OF THE BRAINERD LAKES MEETINGS ARE BETTER BY A BONFIRE! Minnesota's Original Family Resort ruttgers.com TO TURN AN ORDINARY BUSINESS TRIP INTO A RETREAT JUST ADD FIRE Yes, Ruttger's has nice facilities and a great staff to ensure your meeting is a success. But it's what happens after the business is done that makes a Ruttger’s meeting unforgettable. Team building comes naturally here with 27 holes of golf, loads of lake activities, and, of course, s’mores by the bonfire. An event at Ruttger's is a traditional Up North Minnesota meeting at its finest. HAVE S’MORE FUN AT YOUR NEXT MEETING! MEGGAN REINOSO PHONE: (218) meggan.reinoso@ruttgers.com838-9110 YOUR RETREAT BEGINS HERE... discover the difference at surdykscatering.comlocally-sourced,globally-inspiredcatering full-service | drop-off
Get your Minnesota Meetings + Events news online! Be sure to andnationalregionalexclusiveformn.meetingsmags.comvisitevenmorecontent,updates,industrynewsmore. STADIUMBANKU.S.OF:COURTESYPHOTOS
EXPANDED Be Graceful Catering (now available at 124 Main Concourse and 328 Upper Concourse) R Taco (now available in Hyundai Club and upper concourse)
64 MNM+E | WINTER 2019 REGIONAL NEWS F&B NEWS » ARAMARK ANNOUNCES MENU ENHANCEMENTS AT U.S. BANK STADIUM For the 2018 NFL season at U.S. Bank Stadium, there is a new and expanded selection of food and beverage that continues to feature the region’s top restauranteurs, iconic brands and award-winning small businesses. NEW & EXPANDED PARTNERSHIPS NEW Market Bar-B-Que (Hyundai Club and Upper Level Concessions) – Family-owned and operated restaurant in Minneapolis for over 70 years Bibuta (Hyundai Club) – Minneapolis eatery founded by acclaimed sushi chef Billy Tserenbat Chickie’s & Pete’s (Hyundai Club) – First intro duced during Super Bowl LII, this menu selection proved to be an instant hit with fans Bubble Waffle (111 Main Concourse, 318 Upper Concourse) – This menu item makes its seasonlong debut, after first being introduced during Super Bowl LII
MN.MEETINGSMAGS.COM 65 RESTAURATEUR KEN JOHNSON CELEBRATES 40 YEARS OF BUSINESS
Conveniently located next to the
Inn and overlooking the
The beauty and natural surroundings stimulate and inspire, with unending outdoor recreational activities year round. 130 Harbor View Drive Washburn,
• events@harborviewwashburn.com
is
The Hilltop in Edina recently celebrated its 40th year of serving. Opened in 1978 by founder Ken Johnson, The Hilltop has changed over the years but its dedication to good food and good times has not wavered. Opened first as The Pantry and later, the Eden Avenue Grill, Johnson and his son Brett remain dedi cated to keeping the eatery a local“Ourlandmark.goalallalong has been to be a friendly neighborhood establishment where people can eat good food and feel at home,” says Johnson. “Our look and our name have changed a few times over the years, but our vision has never changed.”
to
We can accommodate your group from
• (715)
To commemorate 40 years in business, The Hilltop hosted a special 40th Anniversary celebration on Oct. 14. hilltopedina.com/40 shore of Lake Superior Able to accommodate 20-300 washburninn.com Harbor View Event Center, in the heart of Bayfield County, WI the retreat. 20 300. Washburn Washburn Marina. WI 54891 209-7279
Conference space on the
perfect place to host your convention, training, wedding or corporate
The
+ Employee development: Since 2009 more than 20 employ ees have earned undergraduate and graduate degrees through the MCC’s tuition reimbursement program “This validates the dedication and effort our entire team puts into providing a world-class hospitality venue for our clients and the com munity. Our employees are among the best in the world and, because of them, we are achieving our mission of serving this community by creating employment opportunities for workers, as well as generating tax revenue for the city,” says Johnson.
+ Excellent fiscal management: MCC is on pace to exceed its goal of $20 million in revenue for 2018
CREATIVESJCIPHOTO:
The MCC was judged in the areas of operational excellence, teambuilding and professional development, safety and security and service to the community. The MCC award submission made note of several areas of success including:
SPIN ANNOUNCES 40 OVER 40 WINNERS
SPIN: Senior Planners Industry Network announces the 2018 recipients of its SPIN:40 Over 40, the industry’s first recognition for veteran meeting planners. Sean R. Schuette, CMP, Schuette on Duty Solutions, LLC—who serves on the Minnesota M+E Editorial Advisory Board—was recognized as one of the recipients.
“It’s an honor to be one of the recipients of SPIN’s 2018 group of 40 over 40,” says Schuette. “As one of the original members of SPIN, I know personally of the impact the organization has had on me in my development in the industry as well as the friends and peers I have made over the years. Having my industry colleagues deem my contributions worthy is awesome. The 40 honorees were recognized at SPINCon 2018 in St. Petersburg, Florida, on November 11-13.
Jeff Johnson, Chris Hunjas, Ivory Smith and Justin Carlson accepted this year’s award in Toronto on July 25.
66 MNM+E | WINTER 2019 AWARDS »
Minneapolis Convention Center Receives Excellence Award
REGIONAL NEWS
+ Sustainability: Currently achieving a 60 percent recycling rate and a reduction of water usage of nearly 30 percent
“It is incredibly gratifying to win this award, particularly because we were competing with venues of all types throughout the world, not just convention centers,” says Executive Director Jeff Johnson.
The Minneapolis Convention Center (MCC) is the recipient of the 2018 Venue Excellence Award from the International Association of Venue Managers (IAVM). The award, from an international panel of peers, recognized the MCC as one of the five best managed venues within the IAVM membership (the category includes convention centers, arenas, stadiums, complexes, casinos and more). This marks the second time the MCC has been recognized as a Venue Excellence award recipient; it was also honored in 2014 in a stand-alone category for convention centers.
MN.MEETINGSMAGS.COM 67 MEET MINNEAPOLIS’ “HOSPITALITY HERO” AWARD RECIPIENT
Complimentary Day of Coordinator | Fast Response Times Customized Experience & Space that Fits You info@thevandusenmansion.comthevandusenmansion.com612.871.2702 Available to host between 15-350 guests Progressive Style Event Center Downtown Minneapolis Outdoor Courtyard Catering by Mintahoe Breakout Rooms On-Site Prep Kitchen Surround Sound Speakers Upstairs Perimeter Lounge “Best Caterer” “Best Special Venue” “Best Historic Venue” Past Events Hosted at The Van Dusen Mansion e Industry’s Most Powerful Resource Tool 150,000 Resource Listings One-Click RFP Expert Advice Weekly Local and National News City/Destination Profiles meetingsmags.com meetingsmags.com
Nicholas Ntalo, a senior front desk host at Hyatt Regency Minneapolis, has been named the “Hospitality Hero” award winner for the second quarter of 2018 by Meet Minneapolis, Convention and Visitors Association. Ntalo has been with the hotel for three years. In the first half of 2018 alone, Ntalo has been mentioned in guest surveys 18 times for his outstanding service.
Georgia Jimenez, director of operations at Hyatt Regency Minneapolis, nominated Ntalo. “He approaches every day with unde niable positivity and a desire to serve. He advocates for our guests by putting himself into their shoes in each interaction. He is able to display empathy in a way that is not com monly seen in customer service and cannot be Recently,taught.”
Ntalo’s efforts in understanding the best way to communicate with hearing impaired guests attending the Hearing Loss of America conference were praised. “The team at Hyatt Regency Minneapolis is incredibly fortunate to have Nicholas as part of our fami ly and cannot wait to see what he accomplishes next,” says Jimenez. Nicholas Ntalo with Mark Bastis and Georgia Jimenez
The Elliot Park Hotel Opens
New Hires at Seven Steakhouse Sushi and Rooftop Seven Steakhouse Sushi and Rooftop has hired experienced event professionals Christine Floersch and Judi Koch to lead its team of culinary and hospitality experts. Floersch serves as the director of event plan ning and Koch serves as the sales manager.
68 MNM+E | WINTER 2019
HOTEL NEWS » REGIONAL NEWS HOTELPARKELLIOTOF:COURTESYPHOTO
New Hire at Meet Minneapolis Jill Buckley joined Meet Minneapolis as a national account executive in July 2018 and will be based in the great er Washington D.C. area. She leads the sales effort in the Northeast association and corporate meetings market and is responsible for sales efforts in the government meetings market across the country. Most recently Buckley was a sales manager with GES, a global event marketing company. She’s also held the following posi tions: Global Account Executive for ConferenceDirect; corporate sales manager at US Airways; and national sales manager for Visit Charlotte for almost a decade.
PEOPLE NEWS »
The Elliot Park Hotel, a new elegant, upscale hotel in downtown Minneapolis, opened Sept. 20. The eight-story, 168-unit hotel is the final component of a com prehensive, mixed-use block development that also features Kraus-Anderson’s new home office, a 17-story HQ residential tower and Finnegan’s microbrewery. Built by Kraus-Anderson (KA) and developed by Wilkinson Corporation, the upscale hotel is a member of the Marriott Autograph Collection. Hotel amenities include a fireside lounge, event space and a fitness center. Coury Hospitality will operate the hotel. The hotel’s on-site restaurant, Tavola Italian Kitchen and Bar, is a farm-to-table Italian restaurant that features pizzas, pastas and steaks, and a wide variety of wines and craft cocktails. Designed by ESG Architects, the hotel is created to fit into the fabric of the existing historic Elliot Park neighborhood. The property is a key part of a full block urban redevelopment that builds on the City of Minneapolis’ East Town vision to transform Portland Avenue and Fifth Avenue into widened vibrant, pedestrian oriented streetscapes, connecting Elliot Park to the new Commons Park and the Mill District.
“I am excited about the opportunity to work for Meet Minneapolis and Melvin Tennant. I previously worked for Melvin in Charlotte and have a tremendous amount of respect for the kind of team he builds,” says Buckley. “Plus, based on my past experience, I can really relate to what meeting planners need and under stand their pain points. I am looking forward to educating people about Minneapolis and seeing that aha moment happen when they realize all that the city has to offer.”
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MN.MEETINGSMAGS.COM 69 Floersch brings 20 years of experience, hav ing worked for ClearChoice National Launch Team and UnitedHealth Group previously. Floersch was a member of the original Seven opening team. Koch brings 40 years of expe rience in the event planning field, having worked on behalf of clients like Northwest Airlines, United Airlines, First National Bank and many food brokerage companies. Koch is making her return to Seven after a several month hiatus, having worked there for four years“Withpreviously.Christine’s work ethic and attention to details, and Judi’s experience and reputa tion, they truly complement each other and can create private event experiences unlike any other in Minneapolis,” says Ken Sherman, co-owner of Seven.
Seth Daugherty also joins the team, running the kitch ens of Seven Steakhouse on the first floor and Nam Nam on the second floor, which serves the Haven rooftop on the third Daughertylevel. brings more than 40 years of experience to the position, most recently as the head chef at Open Arms Minnesota. In the 1990s he spent time cooking at D’Amico Cucina, and in 2003, he opened the Cosmos restaurant in what is now the Loews Hotel. “With Seth’s experience and passion for technique and customer service, it was a nobrainer to bring him on board,” says Sherman. “We wanted to add a head chef to our team that understands the restaurant business and can guide the staff in continuing to create impeccable food and outstanding experiences for our guests. Seth is the perfect fit.”
4. A cheers to a successful year. 5. Jackie Darsow receives the EMPI Rising Star Award. 6. Jen Ruthig, imme diate past president of MPI MN, swears in the new president, Jennifer Dorholt, Ameriprise Financial. 7. The new MPI Minnesota Board of Directors: Sheila Harris, VP of leadership development; Jill Reed, director of leadership devel opment; Lisa Albers, VP of education; Nicole Coon, president-elect; Jenn Hultman, director of membership care and retention; Clint Greenebaum, direc tor of special events; Marissa Hovde, director of strategic alliances; Becky Pomorin, VP of membership; Jackie Darsow, director of education; Karin Peterson, director of sponsorships and events; Rachel Jensen, director of mem bership recruitment; Jennifer Dorholt, president; Monique Rochard-Marine, VP of marketing and communications; Elizabeth Sherry, director of marketing and communications; and Jen Ruthig, immediate past president. —Photos by Justin Cox Photography
70 MNM+E | WINTER 2019 SUBMIT YOUR EVENT PHOTOS To have your meeting or event photos featured here, contact the editor at morgan.halaska@tigeroak.com. 6 7 5 1 4
2. Kathy Hedland, HelmsBriscoe, and Jean Riegelman, Treasure Island Resort & Casino, assist the dueling pianist.
3. The new JX Event Venue in Stillwater.
The MPI Minnesota Chapter gathered on June 20 to celebrate the success of its past year at JX Event Venue in Stillwater. The event included a happy hour, Fun Pianos that serenaded guests, elevated food stations, trolley rides and a hidden speakeasy.
1. The group formed a conga line.
MPI MN’s 2018 YearEnd Celebration
3 2 SNAPSHOTS MPI MN YEAR-END CELEBRATION
MN.MEETINGSMAGS.COM 71 Jane Lewis Vice President of Convention Sales jlewis@visitsaintpaul.com | 651.265.4936 @VisitSaintPaul @MeetinSaintPaul /VisitSaintPaul@SaintPaul visitsaintpaul.com/meetings Great things are happening in Saint Paul. Since 2016, six new hotels are open or soon to open in the downtown area. New restaurants and collaborative markets are welcoming visitors. Museums are reinvesting in themselves and Allianz Field will soon open as the city’s newest venue and home to the Minnesota United FC. Saint Paul is aglow and ready to host your next conference or event. Here We glow! Keg & Case Market The Bell Museum Hya Place St. Paul Downtown
LAST JULY, the Minnesota tourism industry was shattered to learn of the passing of Carrie Donovan Ford, a longtime fixture with the Roseville Visitors Association. She was known for her attention to detail, supportive presence on any project and love of another Minnesota native—Prince. Those who were lucky enough to work with Carrie are still feeling the absence of her bright spirit. Our condolences go out to those that knew her best, including her husband and two daughters. A few of her colleagues offer their remembrances and tributes here.
“I had the pleasure of working with Carrie for over eight years at the Roseville Visitors Association. Carrie loved the hospital ity industry … Carrie is the reason we are accredited by Destination Marketing Accreditation Program (DMAP) today. She gave 100 percent and our organization was all the better because of that. She truly left a legacy.”
—Julie Wearn, CDME, Roseville Visitors Association “Carrie was like the big sister I never had. From our first trade show back in 2006 to play dates with my two kids and her two girls, Carrie helped me in so many ways throughout my career and personal life. ‘Care Bear,’ as we affectionately called her, was the person I could call on and share everything with. Carrie was known by so many people, was passionate about her work and kept busy at home with her loving husband and two girls, yet always found time for you. I feel blessed having met her and thank her for all the great memories we shared together.”
—Casey Kluver, Meet Minneapolis “Carrie always brought so much knowledge, creativity and fun to the table. She really took pride in the area she represented. She had a huge presence and therefore has left a huge void in our industry and our hearts.”
—Michael Hernandez, Meet Minneapolis “Carrie was a great co-worker and friend. I was lucky to have been able to work with Carrie and Roseville even back when I was at Visit Saint Paul. She was so easy to talk to and happy to share Roseville with the rest of the world. Carrie was the first to always be involved and help with groups coming into the Twin Cities area. I knew I was fortunate to work with her every day once I realized how many people loved her light, smile, energy and passion for this industry.”
PEOPLE PROFILE CARRIE DONOVAN FORD
—Jessica Dodge, Explore Minnesota
Remembering Carrie Donovan MinnesotacontributionsFord’stotourism
IN MEMORIAM
BY EMMA FRANKE
72 MNM+E | WINTER 2019
—Shannon Thomasser, Roseville Visitors Association “Carrie was a Minnesota tourism icon with a wealth of industry knowledge. I would not be where I am today without her advice and guidance. She took me under her wing when I started my tourism career in 2007 at Meet Minneapolis and would always go above and beyond to make me feel includ ed and introduce me to her clients, friends and colleagues at trade shows and events. She was always there for me professionally and personally. She is irreplaceable, and I miss my dear friend and colleague every day.”
ith exceptional food, shopping, hotels, and event space, we offer small town charm minutes from big city attractions. St. Louis Park and Golden Valley have a superb collection of unique venues to accommodate all your needs. Plus, we provide free customized services for stress-free planning and successful events. Meet, stay and play in Minnesota’s Sweet Spot. CLOSE TO DOWNTOWN. FAR FROM ORDINARY. /discoverstlouispark @DiscoverSLP /discoverslp www.DiscoverStLouisPark.com 952-426-4047 W Bellagala-McCafferty©
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