Michigan Meetings + Events Spring/Summer 2021 by Tiger Oak Media

POSH PLACES

APARIUM HOTEL GROUP’S NEWEST HOTEL IS MOODY, STYLISH, AND DESIGN-FORWARD

A YEAR OF LOSS AND LEARNING MICHIGAN CATERERS DESERVE THE SPOTLIGHT AFTER AN ARDUOUS YEAR

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

G R E AT L A K E S

GASTFREUNDSCHAFT German flair permeates corporate events in Frankenmuth {18}

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Bavarian Inn Lodge & Conference Center Old World Charm with Modern Day Convenience

Let us assist you with planning a safe meeting or event in Frankenmuth! • Safe Experience Initiative Safety and Sanitation plan in use • 10 Meeting Breakout Rooms • Complimentary Wireless Internet • 2 On-Premise Restaurant and Lounges • Live Nightly Entertainment • 360 European-themed Guestrooms • Walking Distance to Main Street Shopping and Attractions • World Famous Frankenmuth ® Chicken Dinners plus Custom Menus

SAFE EXPERIENCE INITIATIVE

Located In the Heart of Downtown Frankenmuth

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

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GOLF SPA SHOP DINE MEET

SAFE MEETINGS Whether you are looking to host a small company retreat, or a large conference, we have ample space for your gathering to meet safely. From our 19,000 sq. ft. Governors’ Hall to our board rooms, each space can be designed to follow strict physical distancing and safety guidelines. We are committed to providing you a safe and comfortable space for your next meeting or event. Learn more at grandtraverseresort.com/safemeetings.

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

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DISCOVER HOLLAND

NEWLY RENNOVATED CIVIC CENTER PLACE

Let us help you plan your next meeting! Great Gathering Places • Historic Downtown • Unique Dutch Attractions Award-Winning Community • 1850 Hotel Rooms 800.506.1299 • holland.org • wendy@holland.org 2 MIM+E » SPRING SUMMER 2021

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DETROIT KEEPS THE

World Moving

DETROIT HAS ALWAYS BEEN ABOUT MOVING PEOPLE and continues to lead the way as the center for the next generation of mobility technology. This is where Waymo is opening the world’s first factory dedicated to producing autonomous vehicles. Apple Inc. has chosen our city as home for its first U.S. Apple Developer Academy and will provide programs to support coding and tech education for all learners.

Bamboo Detroit offers safe, inspiring work space to encourage and nourish the entrepreneurs who are putting down roots here. Plan your meeting in Detroit to experience our uncrushable spirit and unique vibe as we make all the right moves to shape the future of transportation.

Scan to learn more

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Contents

21 A Year of Loss and Learning

Michigan caterers open up about business during the pandemic.

In Every Issue //

6 Editor’s Note 18 Destination

Michigan’s “Little Bavaria” is one of the state’s top spots for corporate events.

32 People Profile

Michigan Women’s Hall of Fame inductee Dorothy Zehnder turns 100 this year.

Meeting Notes//

9 From Rendering to Reality

Virtual staging services can now help workfrom-home employees and real estate agents alike.

10 CVB Spotlight

Find picturesque views and plenty of places to meet on Michigan’s Thumbcoast.

13 Expert Advice

Planners can help ease attendees’ minds with plants at in-person events.

14 Rooms With a View The Amway Grand Plaza’s new restaurant offers skyline dining and Spanish flair.

Industry Update// POSH PLACES

26 Infographic

APARIUM HOTEL GROUP’S NEWEST HOTEL IS MOODY, STYLISH, AND DESIGN-FORWARD

A YEAR OF LOSS AND LEARNING MICHIGAN CATERERS DESERVE THE SPOTLIGHT AFTER AN ARDUOUS YEAR

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

AHLA’s 2021 State of the Industry report predicts how the travel industry will recover. G R E AT L A K E S

GASTFREUNDSCHAFT

28 Regional News

What’s happening in the local community.

German flair permeates corporate events in Frankenmuth {18}

On the Cover

The Bavarian Inn is a longtime institution in Frankenmuth, Michigan’s “Little Bavaria.” PHOTO BY @MICHIGANADDICTS

P H O T O S : T W O U N I Q U E C AT E R E R S & E V E N T P L A N N E R S

Feature //

S PRIN G SUM M ER 2 02 1

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P H O T O S : T W O U N I Q U E C AT E R E R S & E V E N T P L A N N E R S

EDITOR LAUREN PAHMEIER MANAGING EDITOR LAUREN PAHMEIER COPYEDITOR SHERRI HILDEBRANDT CONTRIBUTING WRITERS DIANNA STAMPFLER

ART DIRECTOR TRACI ZELLMANN

PRINT PRODUCTION DIRECTOR BRITTNI DYE DIGITAL PRODUCTION DIRECTOR DEIDRA ANDERSON DIGITAL COORDINATOR ANGELA BEISSEL CIRCULATION DIRECTOR KATIE RINGHAND

element.

mi.meetingsmags.com

IN YOUR

SPRING SUMMER 2021

Everyone is engaged. There’s more than enough space for our large group. We break into smaller teams. Some groups stay inside. My group goes outside to meet. The fresh air calms us and clarity comes. Momentum builds. Productivity flourishes. And there you are, in the middle of it all.

C R YS TA L M O U N TA I N .C O M

ACCOUNTS PAYABLE / ACCOUNTS RECEIVABLE SPECIALIST ALYZABETH OUTCELT CREDIT MANAGER APRIL MCCAULEY CONTROLLER BILL NELSON

ASSOCIATE PUBLISHER – NATIONAL SALES LAURIE BURGER 586.416.4195 | LAURIEBURGER@COMCAST.NET

California Meetings + Events » 303.617.0548 Colorado Meetings + Events » 303.617.0548 Illinois Meetings + Events » 312.755.1133 Minnesota Meetings + Events » 612.548.3148 Mountain Meetings » 303.617.0548 Northeast Meetings + Events » 586.416.4195 Northwest Meetings + Events » 253.732.7133 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 1.800.637.033 or customerservice@tigeroak.com Michigan Meetings + Events accepts no responsibility for unsolicited manuscripts or artwork; they will not be returned unless accompanied by a stamped, self-addressed envelope.

TIGER OAK MEDIA

CHIEF OPERATING OFFICER & GROUP PUBLISHER SUSAN ISAY 900 South Third St., Minneapolis, MN 55415 Phone: 612.548.3180 Fax: 612.548.3181 Michigan Meetings + Events is published semi-annually © 2021 Tiger Oak Media. All rights reserved. PRINTED IN THE U.S.A.

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EDI TOR ’ S NOT E

Full Circle

mi.meetingsmags.com mimeetingsmags @mimeetingsmags @meetingseventsmags

» STAFFING CHANGES have been just one side effect of the pandemic, accompanying so many others. The Meetings + Events team here at Tiger Oak Media hasn’t been an exception, making me your new editor for Michigan Meetings + Events. I’ve had various roles within the Meetings + Events magazines, including my firstever editorial internship back in 2017. When I started, I was grateful for the opportunity to write about a topic I was deeply interested in, and I’m still grateful for that now. I love that I get to talk with venues, caterers, planners and vendors of all kinds for each story, and learn about all of the time, planning, knowledge and effort that make successful gatherings possible. I picked up this love for hospitality from my mom. When I was growing up, everyone knew her to be a hostess extraordinaire: planning and putting on elaborate annual ice cream socials, Superbowl parties, holiday get-togethers and more. I usually preferred to work with her on the food, collecting experience in planning social gatherings and instilling a love and appreciation for the work behind the scenes. These experiences with planning, prepping and serving food made me especially excited to work on the feature for this issue, where several Michigan catering companies share how they’re fared throughout the pandemic. I’m sure it was tough for them to be vulnerable, and to let on that business is anything less than booming—but they were open, honest and had an overall positive outlook about the future anyway. Throughout my time with the Meetings + Events team, something that I’ve consistently heard is that the industry professionals in Michigan are particularly passionate about what they do, and I’m happy to say that I can now see it for myself. I’m looking forward to learning and growing with you all and seeing how you—the industry—push forward, no matter what obstacles are thrown your way.

LAUREN PAHMEIER

P H O T O : K AYC E G O E N

Editor lauren.pahmeier@tigeroak.com

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MICHIGAN’S PREMIER RESORT FOR MEETINGS & EVENTS. Our team will create an experience that will keep bringing you back. 25 ,000 sq f t o f m eetin g s pa ce 5 o utd o o r m e e tin g s pa ces 81 h o l e s o f wo rl d- cla s s golf 80 a cre wi nte r playgroun d Re l ax i n g s pa De l uxe a cco m m oda tion s Easi e st a cce ss to Nor th ern Mi chi g an’s m o st s pec ta cula r v i ews, co nven ien tly l o cate d o ff I -75.

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FOR PROOF ONLY - PROOF 1 Ad will run: Michigan Meetings + Events,Spring/Summer 2021 Ad Size: 1/2 horizontal 7”x4.875” This proof does not reflect the image quality of the final printed piece. Photos or images may appear fuzzy due to the low-res format of this file. This proof does not reflect the image quality of the final printed piece. Photos or images may appear fuzzy due to the low-res format of this file.

P H O T O : K AYC E G O E N

Count on our unparalleled safety procedures and dedicated team of professionals to design an event perfectly suited to your vision.

FOR PROOF ONLY - PROOF 1

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Ad will run: Michigan Meetings + Events,Spring/Summer 2021 Ad Size: 1/2 horizontal 7”x4.875”

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The Newest

Waterfront Hot Spot

BLUE WATER CONVENTION CENTER

For A Great Experience, Just Add Water! Located in Port Huron, the Blue Water Convention Center is the perfect waterfront location for your unique Michigan event, meeting or banquet. Hotel accomodations are made easy with over 900 hotel rooms located throughout the area (including 149 onsite). Complete in-house catering by our award winning chef is offered for a seamless experience. Enjoy nightlife, unique restaurants and team building activities in our historic downtown. For more information, visit www.bluewater.org.

800 HARKER ST. | PORT HURON, MI 48060 | 810.201.5513 www.bluewaterconventioncenter.com MIMESS21.indb 8

The

MICHIGAN’S THUMBCOAST

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M E E TI NG NOTE S Products, Places & Inspiration

From Rendering to Reality

Virtual staging services help work-from-home professionals revitalize their office space without leaving the house. » WORKING FROM HOME has been something

that many professionals have had to embrace this past year, whether they liked the concept or not. After a forced test run during the pandemic, many companies have found success in remote working and are changing their policies permanently. However, this means that many professionals will need to prepare a permanent workspace within their homes, if they haven’t already, as working on the couch indefinitely isn’t ideal. “If you’re going to be working, you might as well be in an environment that you really enjoy and that’s pleasant to you,” says Y.J. Kim, co-founder of Vancouver-based Bella Staging, a virtual staging company. However, some people don’t have an eye for design, or don’t know where to find help. As Bella Staging

provides virtual services, work-from-home employees don’t need to worry about leaving the house to get the design process started and the job done. By sending in a well-lit photo of the space they want to rethink, the team of interior designers will edit out unwanted furniture and decorations and replace them with renderings of real-life furnishings. This way, clients can envision what their space could look like from a professional designer’s point of view, and purchase the exact furnishings if they desire. The first phototurned-rendering is free, so professionals can get a taste of Bella Staging and a better workspace without hesitation. bellastaging.ca |

bella_virtual_staging

BY LAUREN PAHMEIER PHOTO BY 360 HOME PHOTOGRAPHY

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CVB Spotlight //

Thumbs Up to Port Huron BY DIANNA STAMPFLER

» LOCATED IN THE HEART of Michigan’s Thumbcoast, Port Huron boasts a charming small-town feel with big city amenities. Meeting planners and attendees alike will appreciate the safety of the suburbs while enjoying picturesque views, a vibrant culture and outdoor adventure opportunities, both during and after the workday. In April 2015, the Blue Water Convention Center opened its doors and provided a wealth of new opportunities for event planners in Port Huron. The 40,000-square-foot building is connected to the DoubleTree by Hilton as well as Freighters Eatery & Taproom, which provides a place for attendees to eat

bluewater convention center.com bluewater.org mcmorran.com

after a day of meetings. The entire facility is ADA accessible, with rooms available for the hearing-impaired, a direct loading dock and complimentary samelevel parking. To top it off, the center has expansive views of the St. Clair River and the Blue Water Bridge, which connects Michigan to Ontario, Canada. The similarly sized, 48,000-square-foot McMorran Place Sports & Entertainment Center is also suitable for conventions, concerts, and exhibits, offering an event expansion in close proximity to the Blue Water Convention Center, just 1.7 miles away. Both facilities are near boutiques, live theater and eateries, with over 900 area hotel rooms to spend the night in. Cooperative use spaces are on the rise in Port Huron, with options for individuals interested in business and artistic ventures to meet and gather. Foundry, in the former Studio 1219 building, offers spaces dedicated to painting, pottery, photography, podcasting, video editing and other multimedia, and is outfitted with much of the equipment needed for each. It’s not all work in Port Huron, as there are plenty of chances to play as well. After the workday, Hallway Entertainment provides several immersive team-building experiences such as custom-designed escape rooms and fully interactive escape dinners through partnerships with local restaurants. Port Huron is also rich with natural resources and historical and recreational activities. The Bridge to Bay Trail, perfect for walkers, joggers and bicyclists, extends from St. Clair County’s northern border down under the Blue Water Bridge and under the shoreline through Port Huron, all the way to Algonac. The trail segues into the Blue Water River Walk, which hugs 4,300 feet of shoreline and provides plenty of spots to watch passing freighters, enjoy the art sculptures or visit the Maritime Center. Nearby, both the oldest working lighthouse in Michigan and the last operating lightship in the Great Lakes are ready to be explored, and the St. Clair River, Lake Huron and the Black River are all ready to be paddled. For a great meeting, just add water!

P H O T O S : B L U E WAT E R V I S I T O R S B U R E A U ( O P P O S I T E ) D A X T O N H O T E L

M EETI N G N OT E S Products, Places & Inspiration

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P H O T O S : B L U E WAT E R V I S I T O R S B U R E A U ( O P P O S I T E ) D A X T O N H O T E L

daxtonhotel.com |

New Hotel Spotlight//

POSH PLACES BY LAUREN PAHMEIER

» SOMETIMES a well-planned event just needs a jaw-dropping venue to complete a planner’s vision. Luckily for professionals in the metro Detroit area, another level of sophistication and style has hit Birmingham with the opening of the Daxton Hotel this year. The latest property from Aparium Hotel Group is moody and stylish with a design-forward attitude in every room, both public and private. Designed by local floral muralist Ouizi, a headboard backdrop combines with custom

artwork from world-renowned art gallery Saatchi Art in each of the 151 guest rooms, so each room is different from the next. Plus, 50 more pieces of original art throughout the public spaces of the hotel contribute to the overall feeling of luxury. The meeting and event spaces exude a posh aesthetic like the rest of the hotel, and can serve as the backdrop for galas, private off-site meetings, and everything in between. Its seven spaces include the Salon, which can serve as a venue for larger reception-style corporate events of up to 300 people. Parlor I and Parlor II can be combined for a larger group, or kept separate for groups of about 45 each. The Daxton also has room for board meetings in Mezzanine II. Each of its meetings and events spaces features

daxtonmi | Daxton Hotel

specialized audio-visual capabilities, so planners can always count on a seamless technological experience. After the workday is over, Madam, the flagship restaurant of the hotel, seats 12 within its private dining space. Acclaimed chef Garrison Price serves CalifornianAmerican fare such as venere black rice with wild shrimp, melted leeks and egg yolk and roasted lamb saddle with black maitake and pine-smoked tea. Guests can also sign up for one of several fitness classes via collaborations with local partners, such as local specialty running boutique, Gazelle Sports. The electrostatic cleaning of guest rooms contributes to an overall sense of ease, and combined with the luxurious character of the hotel, the Daxton doesn’t disappoint.

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M EETI N G N OT E S Products, Places & Inspiration

Team-building//

Street Smart

graffiti-artist.net

Event Preview//

A HEMINGWAY HOMECOMING While Ernest Hemingway frequented several places across the globe throughout his lifetime, Walloon Lake, Michigan, was a place he had roots in and returned to in his early years. His father and mother, Dr. Clarence and Grace (Hall) Hemingway, first came to the Walloon Lake area in the late 1800s, building their beloved cottage, Windemere, which remains in the family to this day. Ernest was just 3 months old when he made his first trip to the area. He would return every summer, at least for a brief period of time, until his 1921 wedding to Hadley (Richardson) Hemingway. Walloon Lake is where the Nobel and Pulitzer prizewinning author discovered his love of writing, hunting and fishing. To celebrate 100 years since his wedding in nearby Horton Bay, the Village of Walloon Lake is hosting a series of events as part of a “Hemingway Homecoming” celebration including a community read of

The Nick Adams Stories, featured cocktails, lodging packages, a birthday celebration and a series of events over Labor Day weekend including the unveiling of historic art installations downtown. On September 3, interested parties are cordially invited to the 100th anniversary “wedding reception” of Ernest and Hadley at the Talcott Center in downtown Walloon Lake. Guests will dine on a world-famous chicken dinner reminiscent of the Pinehurst Inn in Horton Bay, where the wedding party actually gathered following the country wedding of the then-virtually unknown writer. The event, benefiting the Michigan Hemingway Society, will also offer a cash bar as well as Papa’s Pilar Rum (named after his 38-foot Atlantic Ocean fishing boat), an auction and a special appearance by the “newlyweds.” — By Dianna Stampfler walloonlakemi.com | Walloon Lake Village

P H O T O S : G R A F F I T I A R T S ; WA L L O O N L A K E ; ( O P P O S I T E ) Y U R I H A S E G AWA

» IT’S NOT EVERYDAY you get the chance to log off, ditch the meetings and let loose with a can of spray paint and a blank canvas. Graffiti Arts, a street art, graffiti and mural agency specializing in branded art projects, pairs clients with a nationwide network of local graffiti artists, giving guests a creative outlet with a variety of handson and team-building activities. “It’s definitely a unique opportunity,” says founder and graffiti artist Victor Fung. “If you think about it, even for under-the-radar graffiti artists, finding a fresh (legal) place to paint these is pretty rare. These events can really give guests a sense of freedom to have fun and get creative.” Graffiti Arts works with planners to curate experiences that won’t be forgotten. Artists can put their skills on full display while working live on a canvas during an event, or help facilitate group collaborations and teambuilding workshops. Customizable group activities can include splitting into teams to paint custom designs, group painting of murals and more. “These events aren’t just getting teams out of their creative shells, they’re getting a chance to meet and connect with an entire culture they may not have known much about. It’s a fun, full-circle experience.” —Megan Gosch

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Expert Advice//

PSYCHOLOGY, PLANNING, AND PLANTS In addition to safety measures like masks and markers for social distancing, plants could help put attendees at ease.

P H O T O S : G R A F F I T I A R T S ; WA L L O O N L A K E ; ( O P P O S I T E ) Y U R I H A S E G AWA

BY LAUREN PAHMEIER

With restrictions across the country in a state of constant flux, not everyone is ready to jump back into meeting in person. While some planners are eager to get back to “normal,” the long-term adjustment to new protocols and potential risks make some hesitant to gather. While wearing masks and social distancing can help keep attendees safe, intentional design choices—such as including natureinspired elements and materials and plenty of plants—can also help calm attendees. “Studies show that access or a view of nature, an experience of nature, lowers blood pressure and stress and improves mood and concentration,” says holistic interior designer Gala Magriñá, owner of Gala Magriñá Design. Magriñá cites two reasons why nature has these effects on people. One is called Attention Restoration Theory, which is “the idea that natural settings give the brain a break from cognitively exhausting tasks.” For example, as professionals sit through a day’s worth of meetings, nature can help people’s brains from not getting too overwhelmed. Magriñá continues: “Nature draws our attention, but it’s an effortless kind of engagement—which they call a soft fascination—and although you’re engaged by it [nature], it still allows the mind a kind of rest and reset.” The second reason why nature can lower stress is related to the industrial development of the world. Magriñá explains, “We came from nature, we lived in nature, so our bodies relax in pleasant nature surroundings, because that’s where they evolved. Our senses are adapted to plants and trees and foliage, and not necessarily traffic and high rises. That’s from the 20th century, right?” So, as worries about meeting in-person during the pandemic continue, nature (and nods to nature) may generally help ease stress and tension. Of course, bringing in plants is the most direct way to incorporate nature into events. However, not all budgets, venues, or planners can do this. Instead, Magriñá suggests displaying imagery of nature at venues with LED and plasma screens, or even playing sounds of nature, such as a babbling brook. Finally, orienting floor plans to maximize exposure to windows can help connect people to natural surroundings. With these tips, planners can reap the benefits of nature in order to ease attendees’ minds. Whether it’s during a global pandemic or not—having a little greenery around can’t hurt. galamagrinadesign.com

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Rooms With a View//

A LOVE LETTER TO SPAIN BY DIANNA STAMPFLER

The fare and flare of Spain has arrived in downtown Grand Rapids with the opening of the new MDRD, pronounced Madrid, on the 27th floor of the tower at Amway Grand Plaza Hotel (previously Cygnus27 restaurant). While the feel and flavors have changed, the unparalleled views of downtown and the Grand River means that this space still provides the best skyline dining in the city. Here, every seat is the “best seat in the house.” Throughout the restaurant, lush colors

and textures accompany whimsical accent pieces, gold-laden shelving, and pops of greenery that celebrate the culture of Madrid. The décor evokes an energetic “carnival” feel, with vibrant multi-dimensional custom installations by Muskegon artist Maddie Jackson. “Poses of the Matador” backdrops a four-tiered coliseum-esque seating area, while “Flourishing Flamenco” uses dozens of colorful fans to form the dancer’s skirt on the wall of one of the many private dining spaces. The entirety of MDRD can be rented out as well for a plated dinner of up to 80 guests or a reception-style event for 200. Lavish cocktails and exquisite Spanish wines complement traditional menu items like paella, vieiras (scallops), cochinillo asado (pork belly) and pulpo a la gallega (grilled octopus) among many other seasonal items created by executive chef Stephan VanHeulen in what he calls his “love letter” to Spain. “MDRD was a natural progression from the Spanish menu Cygnus offered,” says George Aquino, vice president and managing director of AHC Hospitality, the management company behind Amway Grand Plaza and MDRD. “We wanted to capture the essence of Madrid with this new design, so we hired the best in the business, Gensler Chicago, to interpret the ‘Rhythm of Madrid’ into the concept. What we accomplished is the restaurant’s ability to transport our guests into a refined interior space that reflects a modern Madrid restaurant.” amwaygrand.com/dining/mdrd |

mdrdgrandrapids

P H OTO S : DA N H A M ; B R A D B R U C E

M EETI N G N OT E S Products, Places & Inspiration

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P H OTO S : DA N H A M ; B R A D B R U C E

It’s Your Biz//

To Track or Not to Track

Employing contact tracing methodologies can help planners facilitate in-person meetings. BY JULIE ANN SCHMIDT » THE CDC DEFINES CLOSE CONTACT as being within 6 feet or less, for 15 minutes or more with someone who tests positive for COVID-19. At gatherings of many kinds, contact tracing is used to track the people that someone has come into contact with, before they learn that they have tested positive. This allows the people with whom the sick person has come into contact to be aware of the situation, and to make health-informed choices. So, the initial answer is yes—you should use contact tracing at your meeting. There are two different methods you can use. Here are the high-level pros and cons of each. METHOD 1: MANUAL CONTACT TRACING Pros: By checking in on people upon arrival and generating your own list of attendees, there are no new upfront costs. There is nothing new for you or your team to learn, and there is no change in the meeting for your guests—besides masking and social distancing. Cons: If an attendee tests positive after the meeting, you as the

planner have to inform everyone that they may have had a direct exposure to COVID-19. It takes more time on the back end to inform everyone, and that can have a cost to your organization. It can also undermine the trust your attendees have in you to be told they may have had contact, even though it’s not the planner’s fault. There can also be a negative reaction in the public relations realm, or bad press if you do not have precise data on exposure.

METHOD 2: TRACKING TECHNOLOGY Pros: If someone tests positive, you are only informing the people you know had close contact with the sick person instead of everyone at the meeting. Most technologies can pull up this data in a matter of minutes. In a public relations sense, you as the planner will look more proactive when you can say you used a contact tracing technology. Finally, your guests might feel safer attending knowing that they will get more precise information on potential exposure. Cons: There are new upfront costs—anywhere from $5-$10 per person per day for a phone app, or $10-$15 per person per day for BLE Bluetooth Technology. Although the technology is pretty plug and play, you still have an extra step at check-in and something new to teach your team. And, there are people who are opposed to wearing a device, plain and simple. » Visit mi.meetingsmags.com to read the full column.

Julie Ann Schmidt (CMP, CMM, & MNM+E Hall of Fame) is president of Lithium Logistics Group, a full-service MICE agency. Schmidt recently became a certified COVID19 compliance officer and has served on national and federal COVID19 task forces. She currently trains planners on how to get back to live meetings and other COVIDrelated topics. lilogisticsreg. voicehive.com.

Cool Idea//

SHARING IS CARING When executed safely, in-person meetings and events are possible. But it’s been tough for meeting planners across the nation, due to differing state-bystate and even county-by-county guidelines. In some areas, meetings returned a while ago, but in others, it’s hard to imagine what planning one would be like. In an effort to show the latter how to hold safe business gatherings when

restrictions loosen, the Meetings Mean Business Coalition (MMBC) launched their Meet Safe platform as a resource for planners to reference when planning future in-person meetings. The platform allows planners to upload details from their own events such as how they followed safety protocols, attendance numbers, photos and videos, and even contact information so other plan-

ners can reach out to them for advice. While the platform serves as an example for industry professionals, Meet Safe can also help show elected officials that meetings can indeed be held safely. When it comes to boosting the meetings and events industry during the pandemic era, sharing event details on Meet Safe is caring. meetsafe.travel —Lauren Pahmeier

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M EETI N G N OT E S Products, Places & Inspiration

Venue Roundup//

Vino Venues BY DIANNA STAMPFLER

» MICHIGAN IS HOME to nearly 150 wineries, many with private events spaces set against backdrops of picturesque vineyards and wide-open rural countryside scenes. While weddings are among the primary celebrations hosted, many also offer venues ideal for business and corporate receptions or events. ST. JULIAN WINERY St. Julian Winery was founded by Mariano Meconi in Windsor, Canada, in 1921. Moving to Michigan (first Detroit, then Paw Paw) after the repeal of prohibition, the winery operated under several names before its current incarnation named for the patron saint of Meconi’s Italian hometown, Faleria. The 1,560-square-foot, four-season Apollo room, named for Meconi’s son-inlaw, grandson, and great-grandson, can accommodate up to 68 for seated or 100 for standing events. With a rustic brick wall, a gas fireplace and floor-to-ceiling windows facing south, the space feels open, yet intimate. Menus can be created by working with one of three approved caterers, while St. Julian provides all of the beverage options including wine, cider, sparkling juices and even distilled spirits. Groups can choose between a standard bar or set up a wine tasting flight from a pre-selected menu, with each guest invited to keep the souvenir tasting glass. Complimentary guided tours of the winery, distillery and cellar spaces can be arranged for any group function, giving guests an educational experience.

» St. Julian Winery

P H O T O S : YO U N G B L O O D V I N E YA R D ; S T J U L I A N W I N E R Y

MACKINAW TRAIL WINERY & BREWERY Sitting on a rolling 30 acres, Mackinaw Trail Winery & Brewery just south of Petoskey offers a 40-foot by 80-foot pavilion complete

» Youngblood Vineyard

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P H O T O S : YO U N G B L O O D V I N E YA R D ; S T J U L I A N W I N E R Y

stjulian.com stjulianwinery St. Julian Winery mackinawtrailwinery.com mackinawtrailwinery

When you’re ready, meet in a place where fun is always on the agenda.

youngbloodvineyard.com youngbloodvineyard youngbloodvineyard Brengmanbrothers.com brengmanbrothers

with a catering prep room, fireplace, restrooms and ample parking. Located in the heart of Michigan’s newest wine area—the Petoskey Wine Region—visitors will also find options for visiting other nearby venues and lodging packages at a variety of regional hotels and resorts. YOUNGBLOOD VINEYARD Who doesn’t want to combine “tiny goat yoga” with their special event? Youngblood Vineyard in the town of Ray offers just such an experience for their guests. This expansive 25-acre property features plenty of open space for vineyard dining and tours, wine and barrel tastings and more. With 23,000 vines (a marathon’s length of 26.2 miles), the winery produces 100 percent estate grown wines—meaning all the grapes for the wine come from their own property. BRENGMAN BROTHERS WINERY Just five miles outside of Traverse City on the Leelanau Peninsula sits Brengman Brothers Winery. The rustic, yet modern tasting room boasts a massive floor-toceiling stone fireplace, hardwood ceiling beams, candlelit chandeliers and a bar to serve Brengman’s award-winning wines for up to 98 guests in a reception-style event. For larger, seated events, an outdoor tented area is offered for up to 200 guests, which affords stunning views in a romantic, vineyard setting. Cellar tours and tastings are also available.

Frankenmuth is open and ready to welcome you back safely. Stay awhile.

Plan your next event at frankenmuth.org or call us at 800-FUN-TOWN

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The Bavarian Belle Riverboat paddles down the Cass River.

Great Lakes Gastfreundschaft (Hospitality) in Frankenmuth

Michigan’s “Little Bavaria” welcomes planners, attendees and tourists alike. BY DIANNA STAMPFLER

» MOST OFTEN THOUGHT OF AS a leisure travel destination, Frankenmuth— with its distinctive German flair—is also one of the state’s top locales for corporate events. Dubbed “Little Bavaria” in the early

1950s, this town is rich with tradition, culture, family heritage and plenty of unique spaces and activities for groups of all sizes. Ideal for large groups, Bavarian Inn Lodge offers over 15,000 square feet of meeting

and convention space and is adaptable for trade shows, breakouts, and everything in between. In addition to flexible square footage, the lodge provides direct access to 360 European-themed guest rooms, two lounge

P H OTO S : S T E P H .C A S T E L E I N ; (O P P O S I T E ) F R A N K E N M U T H B R E W E RY

DESTI NAT IO N Frankenmuth

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P H OTO S : S T E P H .C A S T E L E I N ; (O P P O S I T E ) F R A N K E N M U T H B R E W E RY

frankenmuth.org frankenmuth facebook.com/Frankenmuth

Frankenmuth Brewery offers spacious, airy settings for private events.

areas, an arcade, nightly entertainment and the popular Bavarian Inn Restaurant. Dining facilities are available for groups of up to 350, with customized menu options in addition to the popular Frankenmuth-style chicken dinners and German specialties, many perfected by the company’s matriarch, Dorothy Zehnder (see page 32). Across the street, Zehnder’s of Frankenmuth is known around the country for its all-you-can-eat, family-style chicken dinners that have been served up for groups since its founding in 1856. Similar to the Bavarian Inn Restaurant, banquet rooms at Zehnder’s can accommodate up to 350 people, with a variety of nearby shopping options available before and after meals— including the bakery and sweet shop. Last

year, the James Beard Foundation even presented Zehnder’s with its “America’s Classics Award,” given to locally owned restaurants with “timeless appeal” and a menu that reflects the character of its community. Zehnder’s is one of over 100 restaurants nationwide to earn the recognition since the category was introduced in 1998. Other longtime institutions have their roots in Frankenmuth as well. Regarded as Michigan’s oldest operating brewery (circa 1862), Frankenmuth Brewery holds groups of up to 275 in “The River View” overlooking the Cass River. The space can be separated into two parts, each offering built in A/V equipment. The “Hops Room” is enclosed, but with windows that open to create a covered patio ideal for receptions or social

gatherings. With an on-site restaurant and brewery, the food and beverage elements are covered (including treats like a pie bar, ice cream bar, cheesecake bar and gourmet s’mores bar). Brewery tours can also be coordinated as an add-on for groups. Although Frankenmuth has plenty of veteran establishments to meet in, one of Frankenmuth’s newest event spaces is Warenhaus Studio, located just steps from downtown. The 2,000-square-foot rustic industrial-style setting features a full catering kitchen and more. Fischer Hall, named after the city’s original Fischer Hotel, is an historic site inside the Frankenmuth Historical Museum for events like concerts, receptions and more. Those looking for an outdoor venue might enjoy the Frankenmuth Farmers Market, with its modern farmhouse-style barn for 85 people, a pavilion area to accommodate large tents and a small conference room for groups of up to 12. A variety of activities for groups can also be found in this German-influenced city, including pretzel rolling at the Bavarian Inn Restaurant or sausage making at Willi’s Sausage Co.; the PedAle Trolley and rides aboard the paddlewheel-style Bavarian Belle Riverboat down the Cass River. However, a visit to Frankenmuth isn’t complete without a stop at Bronner’s Christmas Wonderland, one of the top tourist attractions in Michigan, welcoming more than 2 million guests a year. This 320,000-square-foot building (approximately 5.5 football fields) is dubbed the “World’s Largest Christmas Store” and features thousands of personalized ornaments, gifts, nativity scenes, collectibles, Christmas accessories and so much more, 361 days a year.

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DREAM GRAND GO Meet Confidently in 1 of America’s Top 25 Convention Cities MeetConfidently.com 20 MIM+E » SPRING SUMMER 2021

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YE AR P H OTO : I S TO C K .CO M / @ M I Z I N A

OF LOS S AN D LE AR N I NG The hospitality industry as a whole has suffered during the pandemic, but the specific struggles of caterer s haven’t received the attention they deserve. BY L AU R E N PA H M E I E R

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erings as planned, leaving caterers high and dry. Even when gatherings were held in someone’s backyard instead, restrictions held back the number of guests attending, meaning revenues for caterers could never reach pre-pandemic heights. Plus, differing county-by-county guidelines and restrictions made that struggle different for companies located in different parts of the state, on top of the ebb and flow of restrictions over time as the number of cases rose and fell. But a few universal guidelines have emerged through the chaos: Corporate catering business has been almost nonexistent, and individually plated meals often replaced buffets and family-style meals. Michigan Meetings+Events recognized this disruption and upheaval for the catering industry, so we talked with several caterers across the state in early 2021 to get a better sense of the full impact, to learn how they have changed their business models to adapt and to find out their hopes and plans for an unknown future. DIFFERENT COMPANIES, DIFFERENT PROBLEMS One of the companies that had high hopes for 2020 was Catering by Kelly’s in Williamsburg. Owner Dan Kelly said he expected it to be

P H O T O : T W O U N I Q U E C AT E R E R S & E V E N T P L A N N E R S

Two Unique serves individually plated meals like this sesame-crusted ahi tuna.

» 2020 WAS ON TRACK to be a record year. For some catering companies across the state, continuous growth year-overyear had set them up for success, and they thought it would be their best 365 days yet. And a record year it was—but not for good reasons. Layoffs and furloughs, major losses in sales, and too many cancellations and postponed events to count made 2020 a year that catering companies will never forget. When the pandemic hit last March, the meetings and events industry slammed to a halt, just like the rest of the world. However, many other areas of the hospitality industry had built-in pivots, such as restaurants focusing on takeout and delivery, and hotels limiting capacities. But for meetings and events, the closing of venues and offices took away the opportunity for clients to host their gath-

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P H O T O : T W O U N I Q U E C AT E R E R S & E V E N T P L A N N E R S

their eighth record year in a row. Instead, the company is down 60 percent in sales— equating to millions of dollars in revenue— and only catered 50 of its 250 scheduled events. In a normal year, the company typically caters 40 to 50 Christmas parties, but last year they didn’t have a single one. As of January 2021, things weren’t much different, either. “We’re kind of holding our breath for the next three months and hopefully it gets opened back up, and then we should be great. But if it continues to be shut down… I don’t even want to venture to guess how much devastation that’s going to have on northern Michigan,” says Kelly. Catering by Kelly’s is just one example of the across-the-board losses that the industry has experienced. While the northern Michigan company was down 60 percent in sales, Two Unique Caterers & Event Planners in Royal Oak has been operating on an 80 percent reduction since March 2020. Luckily, most of the social events they would have catered at a partner venue were not cancelled—just moved to a backyard instead. However, this doesn’t mean they weren’t hit as hard. “The unfortunate part of it was while the number of events was there, the event sizes were not comparable to what we were doing [before]. Typically, we would be seeing 200- or 250-plus guest counts; whereas this past summer, we saw much more intimate events... They sometimes are the same amount of work, but the bill at the end of the day doesn’t reflect the large event that could have been for 200,” says Jim Lenz, general manager at Two Unique. These smaller guest counts also reminded chef/owner Kelli Lewton of Two Unique of the events she used to take on just after founding the company in 1991. “There’s no complaint for me, but the body of work we took on, it kind of felt like what I used to do when I was very young in my career.” While Two Unique has been around for 30 years, companies like Skosh Catering are still in their early career days, making this a wildly different experience for them. Kenny and Rachel Carlisle, the husband-wife team behind Skosh Catering in Walled Lake, only launched their business in a commercial kitchen just four months before the pandemic in November 2019–meaning they’ve

“You want to put it in a box, put it in a cup, put it on a plate, I’m your girl, we’re experts in that. We are packaging experts now.” – KE LLI LEW TON of T WO U N IQU E

run their business longer within the pandemic than outside of it. Because of this, Skosh has had different struggles compared to veteran Two Unique. Examples include Skosh’s struggle with packaging and preparing hot meals for smaller groups, as opposed to group sizes pre-COVID. However, Two Unique hasn’t had much trouble with the change. They had a to-go meal program that took a back seat for many years, but when the pandemic hit, they brought it back and plan to continue with it even after the pandemic is over. “You want to put it in a box, put it in a cup, put it on a plate, I’m your girl, we’re experts in that. We are packaging experts now,” says Lewton. As opposed to ready-to-eat hot meals, Skosh has had less of a problem with serving and delivering food that the client must heat before eating. Rachel Carlisle says of the hot meals: “It’s a whole logistical nightmare that we’re not supposed to have … because our hot boxes, they’re not meant to hold individual boxed lunches; they’re meant to hold pans. So you go back and forth between, ‘Do we box them here? Do we take all the food bulk there and box them up there?’” Skosh is not the only company that hasn’t had a good experience with takeout for smaller groups. The Catering Company in Grand Rapids offered to-go meals for the holidays, but said that it’s difficult without a large social media following to get the word out about their new offerings. “We were competing with a variety of other destinations that we had never competed with before, in an arena that was brand new to us,” says Kim Smith, president of The Catering Company. Up in the Traverse City area, Catering by Kelly’s hasn’t offered to-go meals for smaller groups simply because there wasn’t enough demand in the area. “It’s not worth it in Traverse City, Michigan … I did enough research with all the restaurants that are trying to do that up here, just to stay afloat … most restaurants up here have stopped doing it because it’s not making any sense,” says Kelly.

}

NEW REALIZATIONS & BUSINESS PLANS Life wasn’t put on pause when the pandemic hit. Newly engaged couples were still itching to book their future weddings, and companies

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{

tenting experts,” says Lewton. The pandemic has revealed remarkable loyalty from staff members and their superiors alike at their respective companies. Two Unique was dedicated to keeping the employees who were never furloughed or laid off at their original salaries, although many other companies had to assign pay cuts. Plus, they wanted to keep health care even for laid-off workers. Lenz advises other companies: “Take care of your staff the best you can. They’re the people that got you to where you were, that are going

“Take care of your staff the best you can. They’re the people that got you to where you were, that are going to help you push through this.” –J I M LE N Z of T WO U N IQU E

their booking rate after tastings is up 5 percent from before. To-go tastings are just one example of the forced creativity and adaptability that catering companies had to adopt over the past year. Of course, catering virtual events with individually boxed meals became prevalent. For example, Skosh Catering provided meals for a virtual Kentucky Derby, where the team dropped off meals at the client’s headquarters, and the meals were picked up by individuals who hosted five to 10 guests each within their homes. Overall, due to furloughed and laid-off staff, smaller teams had to make up for everyone’s various responsibilities. At Two Unique, chef/owner Lewton called her team a “small tribe” that always rose to the occasion when necessary. “Our sales team got versed very, very quickly into being

to help you push through this.” At The Catering Company, Kim Smith says that the 12 employees they have currently, stayed on their own. “I didn’t ask them to stay, they stayed on their own accord, so I feel very fortunate.” FORGING AHEAD Despite all the learning that has been done over the past year, the team at Skosh will be grateful when things go back to normal, especially because of their love of feedback at in-person events. “It’s a lot more anxiety, because when you’re at an event, you hear the reactions, people come back to the kitchen and say how everything was. You can ask people as you’re clearing plates... At this point, they pull into the parking lot, pop their trunk, we put the bag in and we send them on their

way. We don’t hear from them until we follow up with them how things went,” says Rachel Carlisle. Every caterer wants things to go back to “normal,” but many are nervous that it will take longer for things to go back even after all restrictions have been lifted. Of course, recent rollouts of the vaccine have shed some light on the timetable, but it might be much longer before people don’t worry about the spread or becoming infected with COVID19 even after they’re vaccinated. This could translate in several different ways within the catering world. Within corporate planning, Rachel Carlisle from Skosh Catering thinks that lunch and learns—often accompanied by catered food—will be no more, as people may want to avoid eating and drinking in front of each other. Several companies think that plated meals (as opposed to buffets or family-style meals) will be here to stay, as choosing plated meals means that planners won’t have to worry about keeping people socially distanced in line, or putting plexiglass shields in between their team and the guests at a buffet line. Regardless of how the future plays out at in-person events, one thing that the pandemic has done is emotionally reconnected caterers to their clients and their teams. “It was really heartwarming to just see people come together with us, the clients, their family,” says Lewton. “I think what was probably the most inspiring thing out of that whole process was our sales team and our culinary teams were able to execute weddings in sometimes less than 10 days,” says Lenz. The extra effort during these hard times that has connected clients to their caterers—and event planners and vendors—will make meeting in person again that much more special. While others may think differently, Lenz thinks that it won’t take long for people to want to get back to normal once again. “I think people are ready to party, they just need permission to do so.”

P H O T O : S KO S H C AT E R I N G

their hallmark anniversaries and summer picnics. And just because caterers couldn’t serve their regularly scheduled large gatherings doesn’t mean they couldn’t plan for future ones, so some companies had to innovate the way they did tastings. The Catering Company used to do one- to two-hour tastings in-person under normal circumstances. But with social distancing, adjusting has turned out for the better. Instead, they do to-go tastings, and can get four of them out the door at once, with phone or Zoom calls to answer questions. Now,

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P H O T O : S KO S H C AT E R I N G

Skosh Catering prepared individually boxed meals for attendees of virtual events.

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I ND U STRY U PDATE Infographic

Clearer Skies Ahead Research courtesy of AHLA

O ONE COULD HAVE PREDICTED the quarantines, shutdowns, and travel restrictions that rocked the world in 2020. Although all industries were affected by the COVID-19 pandemic, hotels were one of the sectors hit hardest, and will be one of the last to recover simply because they’re synonymous with travel.

After record-setting lows throughout the unpredictable year, the American Hotel & Lodging Association (AHLA) gathered data from surveys of frequent business travelers, other samples of adults, and other research for their 2021 State of the Industry Report. The document gives insights as to how the hotel industry will make steps to recover throughout 2021 and beyond. Data from AHLA states that the industry is already improving—for example, hotel occupancies are expected to rise by 8 percent from 2020, and the number of hotel jobs is expected to increase as well. “COVID-19 has wiped out 10 years of hotel job growth. Yet the hallmark of hospitality is endless optimism, and I am confident in the future of our industry,” said Chip Rogers, president and CEO of AHLA. With a forecast like this, we can count on the fact that the darkest days are behind us. ahla.com | facebook.com/hotelassociation » Download the full report at: ahla.com/sites/default/files/2021_state_of_the_industry_0.pdf

H OTE L I N D U STRY » Although hotels will add 200,000 jobs back in 2021, the employment level will still remain 500,000 below the pre-pandemic number of 2.3 million employees in the industry

Hotel occupancy hit a

H I S TO R I C LOW OF 24.5% IN APRIL OF 2020, ALTHOUGH THE YEAR AVERAGED AT 44%

» 34% of Americans are comfortable staying in a hotel as of January 2021, although 48% of them say their comfort is related to vaccination:

20%

will feel ready when the majority of the population has been vaccinated

2018

66%

2019

66%

2020

44%

2021

52%

2022

61%

Even by 2022, occupancies are not projected to be back to their pre-COVID levels

17%

will feel comfortable after they personally have received the COVID-19 vaccine

11%

will feel ready when vaccines are available to the general public

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CLE AN LI N E S S I N H OTE L S

TR AVE L I N D U STRY The travel industry is expected to return in three phases: leisure travel first, then small and medium events, and finally group and business travel. Full recovery is not anticipated until 2024.

Travelers value the cleanliness of the hotel the most out of all factors, rising by 24 percentage points since pre-COVID.

» 56% of Americans say that they will travel for leisure in 2021, compared to 58% in a regular year.

What steps can hotels take to make you more comfortable staying at a hotel?

» The impact of COVID-19 on the travel industry so far has been nine times that of 9/11.

ENHANCED CLEANING REGIMENS

52%

STAFF TO WEAR FACE MASKS

Business Travel » Frequent business travelers are more comfortable traveling than adults overall, for any reason. » 51% of frequent business travelers expect to travel more for business in 2021 compared to 2020 » Group travel demand is expected to stay below 85% lower than 2019 levels through April 2021 » but by May, demand for group travel will increase to 75% below 2019 levels

50%

GUESTS TO WEAR FACE MASKS

U.S. Anatomy of Travel Recovery 2020-2021

INITIAL PHASE BEGAN SUMMER 2020 » Domestic leisure driving » Domestic leisure flying

SANITIZING GEL OR WIPES THROUGHOUT THE HOTEL

49% 41%

ENFORCED SOCIAL DISTANCING

HOTEL BRAND CLEANLINESS STANDARD

SECONDARY PHASES BEGAN 2021 Q2

» By Q4 of 2021, demand for group travel will increase to 23% below 2019 levels

53%

» Essential meetings » Small and medium events » Regional international

37%

34%

DAILY STAFF HEALTH CHECKS

BEGINS 2021 Q3

33%

» Large events » Long-haul international

MEASURES IN PLACE TO PROMPT SOCIAL DISTANCING

VISITOR TEMPERATURE CHECKS

FINAL PHASE

SOURCE: STR 2020

30%

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I N D USTRY U P DAT E Regional News

TCF CENTER IS THE ONLY CONVENTION CENTER IN 2020 TO RECEIVE LEADERSHIP AWARD FROM USGBC At the Greenbuild Virtual conference in November, the U.S. Green Building Council (USGBC) recognized the TCF Center in Detroit as one of 10 recipients of the 2020 USGBC Leadership Award. The award acknowledges “leadership in furthering healthy, sustainable buildings and communities,” as well as businesses, individuals or projects that continually encourage the advancement of “environmental, social and governance performance, resilience planning and innovative waste management solutions” in their communities. The TCF Center was the only U.S. convention center that received the award in 2020. Last year, the TCF Center served as an alternate care site for overflow patients from Detroit hospitals during the pandemic. Plus, the venue helped clean and sanitize PPE and distributed 2.5 million pounds of food in partnership with Food Rescue US. In 2019, The TCF Center met LEED Gold standards for their building and continues to be one of the only convention centers to meet them in the world.

“We realize that the TCF Center is an economic engine for the Detroit community,” said Claude Molinari, general manager of ASM Global/TCF Center. “We take this responsibility seriously and do everything we can to include the local and event communities in our efforts to hit as many of the UN Sustainable Development Goals as we can each year, reducing our carbon footprint and enriching the lives of residents and visitors.” TRAVMAR NAMES GRAND RAPIDS A TOP 25 CONVENTION CITY IN 2020 Out of 166 cities nationwide, Travmar has named Grand Rapids one of the top 25 convention cities in the United States, and one of the top three in the Midwest. Some of the factors that the company considered when choosing the top cities for 2020 were safety, affordability, walkability, city assets and tourism options. The other top two cities in the Midwest include St. Paul, Minnesota, and Columbus, Ohio. Grand Rapids stands at the same rank as other big cities such as San Diego, Las Vegas, Tampa, Pittsburgh, and Portland (both Maine and Oregon).

P H O T O S : T C F C E N T E R ; B OY N E C I T Y

Awards //

BOYNE CITY MAIN STREET WINS THE 2020 GREAT AMERICAN MAIN STREET AWARD Boyne City Main Street has won National Main Street Center Inc.’s 2020 Great American Main Street Award (GAMSA) for its preservation-based revitalization from an industrial downtown to a place that residents and tourists can enjoy equally. “Boyne City has worked diligently to enhance the sense of place and improve the character of its downtown, engage its businesses and residents, and most importantly, stepped up during the pandemic to make sure business owners had the resources they needed to stay open. We congratulate the community on this well-deserved recognition,” says Michele Wildman, senior vice president of community development at the Michigan Economic Development Corporation. Boyne City is the second Michigan city to win the award in three years, as Howell won it in 2018. The award “recognizes communities for their excellence in comprehensive preservation-based commercial district revitalization,” according to the press release.

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MEET LIKE A LOCAL MICHIGANʼS CAPITAL CITY OFFERS: Virtual Studio & Hybrid Meeting Capabilities • Free Services COVID Protocol Resources • Premier Lodging Including Two New Hotels in 2021 Greater Lansing Safe Pledge Showcasing Commitment to Health & Safety Central Location in Midwest Boosts Attendance • Flexible & Unique Venues Dedicated Staff Committed to Your Success Greater Lansing Convention & Visitors Bureau | LANSING.ORG | (517) 487-6800

FOR PROOF ONLY - PROOF 1 Ad will run: Michigan Meetings + Events,Spring/Summer 2021 Ad Size: 1/2 horizontal 7”x4.875”

Meeting planners. Meet here.

This proof does not reflect the image quality of the final printed piece. Photos or images may appear fuzzy due to the low-res format of this file.

P H O T O S : T C F C E N T E R ; B OY N E C I T Y

Meet safely in Mt. Pleasant

JD Copus, Sales Manager Mt. Pleasant Area Convention & Visitors Bureau 888-772-2018 | jd@meetmtp.com

FOR PROOF ONLY - PROOF 1

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Ad will run: Michigan Meetings + Events,Spring/Summer 2021 Ad Size: 1/2 horizontal 7”x4.875” This proof does not reflect the image quality of the final printed piece. or images may appear fuzzy due to the low-res format of this file.

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I N D USTRY U P DAT E Regional News

Association News //

People News //

Better Together

NEW HIRES/PROMOTIONS Jane Ghosh was named president and CEO of Discover Kalamazoo in December 2020. Ghosh grew up in the Kalamazoo area, and although she’s lived all over the globe, she has always considered Kalamazoo home. She has worked previously at Johnson & Johnson and The Kellogg Company, and holds a bachelor’s degree in economics from Harvard. “I have been so fortunate to have had a marketing career leading world-famous brands on three continents,” said Ghosh. “It’s a dream come true to be able to leverage the skills and expertise I have developed along the way to drive economic prosperity for my hometown.”

Lisa Mize is now the executive director of

Janet Korn of Experience Grand Rapids was elected the president of the Michigan Association of Convention & Visitor Bureau’s board of directors for 2021. “As the tourism industry helps lead Michigan to an economic recovery, I am looking forward to the year ahead,” says Korn. Other newly elected officers for this year include vice president Trevor Tkach of Traverse City, secretary Mary Robinson of Livingston County, and treasurer and past president Amanda Wilkin of Charlevoix.

Whitney Waara and Jennifer Case have

PCMA has acquired Corporate Event Marketing Association (CEMA), a premier community for event marketers, as a wholly-owned division of PCMA. The deal between the two organizations was signed after members of CEMA voted overwhelmingly in favor of the acquisition by PCMA. Based in Sacramento, California, CEMA has 800-plus members, with participation from global brands, such as Cisco, Salesforce and Oracle. Members of both organizations will benefit from new professional development and networking programs, expertise and research, membership growth, and long-term stability and organizational expansion. CEMA and PCMA will cross-pollinate peer-to-peer learning and idea exchange forums, and educational and experiential learning content. pcma.org —Teresa Kenney

Ross Bartlett was promoted to regional general

manager of the historic Amway Grand Plaza, Curio Collection by Hilton and the Morton Hotel. Bartlett has been with AHC Hospitality since 2016, originally hired as the director of rooms for the Amway. In 2019, he was promoted to assistant general manager of the Amway. “Ross’s dedication to AHC Hospitality and his passion for our industry has been abundantly apparent over the past five years,” said George Aquino, vice president and managing director of AHC Hospitality. “We are confident in his leadership ability during these unpredictable times, and his proven track record will be key as AHC continues to expand.”

Saugatuck Douglas Area CVB. Mize served as the interim executive director since June 2019 after Josh Albrecht resigned, but dropped the interim title in January 2021. “Lisa brings tremendous experience and proven leadership to Saugatuck Douglas tourism,” says SDCVB board of directors chairman Mike Jones. “During a very challenging 2020, Lisa successfully navigated the CVB through a pandemic that threatened the survival of area businesses and assisted in promoting the safety of our community to local, regional and national audiences. Her tenacity and collaboration with local municipalities and organizations helped result in one of the most successful tourism seasons our area has ever seen.”

recently been promoted to newly created roles within Traverse City Tourism. Waara was previously the vice president of strategy, and is now the chief operating officer, while Case was previously the vice president of marketing, and is now the chief marketing officer. “Jennifer and Whitney have showcased outstanding strategic leadership, especially given all the challenges of 2020,” says Trevor Tkach, president and CEO of Traverse City Tourism (TCT). “Their work not only benefits our members, but also has a direct impact on our local economy and the quality of life in our community. I’m pleased that the TCT Board recognizes their dedication—the promotions are well deserved.”

After Larry Alexander’s retirement, Claude Molinari of the TCF Center was named the pres-

ident and CEO of the Detroit Metro Convention & Visitors Bureau.

Darren Ing of the Michigan Association of

Recreational Vehicles and Campgrounds has been elected president of the Tourism Industry Coalition of Michigan (TICOM) for 2021. Other newly elected officers include Chad Wiebesick, Dan McCole, PhD; Kim Corcoran, Kristin Phillips, Holly Schonert and Linda Singer.

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Ruler of the Roost

Dorothy Zehnder has delivered service with a smile for nearly 85 years. BY DIANNA STAMPFLER

» DOROTHY HECHT was just 16 years

old in 1937 when she waited on her first table at what was then Fischer’s Restaurant in downtown Frankenmuth, and ecstatically earned her first 25-cent tip. When she met and eventually married William “Tiny” Zehnder, whose family owned Zehnder’s Restaurant across the street, her happiness continued, and a legacy began. Fifteen years after beginning her career in the restaurant industry, Dorothy and Tiny made a pivotal decision to purchase

Fischer’s with the Zehnder siblings, and renamed it the Bavarian Inn Restaurant. They then set their goals on transforming their small town into Michigan’s “Little Bavaria,” reflecting the community’s proud German heritage and ultimately putting the town on the map as one of the top tourist destinations in the Midwest. After more than eight decades of service, Dorothy—who will turn 100 this December—is still cooking six days a week, with no immediate plans to retire. It is this

dedication to her family business that earned her a spot in the Michigan Women’s Hall of Fame. Last fall, she was one of six women virtually inducted, and is among 333 women to be recognized since the program launched in 1983. Dorothy’s granddaughter, the vice president of the Bavarian Inn Lodge, nominated her. “In the 1950s, at a time when working outside the home was a rarity for women, Dorothy chose to run the Bavarian Inn’s kitchen and oversee food production,” says Martha Zehnder Kaczynski. “She did double-duty running the kitchen and raising her family. When they were ready, her children and grandchildren all started in the kitchen by training with Mom/Grandma like the rest of the staff. Through the years, Dorothy has become a strong role model in blending her business and personal life.” Dorothy and Tiny (who passed away in 2006) have three children, 10 grandchildren and 18 great-grandkids. Nine family members, spanning three generations, work in leadership roles within various areas of the family businesses, such as the Bavarian Inn Restaurant, River Place Shops, Castle Shops, Bavarian Inn Lodge and Covered Bridge & Leather Gift Shop. “It is very rewarding to work with my family,” Dorothy says. “They love the hospitality business just like I do. Even though we may disagree at times, I know that they are looking to the future and are doing what is best for the business in the long run.” Over the years, Dorothy has mentored tens of thousands of people, with many young staff cutting their teeth in her kitchen, learning proper cooking techniques and a strong work ethic. Most of the German-inspired menu items have been personally developed by Dorothy, who has published three cookbooks: “Cookies & Bars,” “Come Cook with Me” and “From My Kitchen to Yours,” which collectively feature hundreds of handpicked family-favorite recipes, accompanied by stories from her life. The iconic Bavarian Inn is one of the 10 largest independent restaurants in the United States, employing nearly 400 people and serving some 900,000 meals annually within its 1,200-seat restaurant, in addition to catering for corporate events.

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