Vol. 11 No. 05 by MERCI

A FeAst For the eyes

Discover the unique interior and exterior spaces available for rent by the MontrĂŠal Science Centre and Old Port. Make your special event a feast for the eyes.

514-496-8942 | 1-888-560-2860 OldPortofMontreal.com

In this issue Vol. 11, No 05 04

Note from the Editor

Amore Lighting Lighting for events has evolved in the last few years and now offers many new affordable options for event planners.

Are mobile show guides the way of the future? Trade show exhibitors are moving away from having excessive amounts of hardcopy brochures, Barry Siskind explains.

Air Travel Dilemmas: What Would You Do? Travel Leaders Group asked nearly 1,800 Americans for their input in a survey.

Endangered fin whale killed in Iceland

The Most Expensive Club Sandwich

The 2013 Golden Horseshoe Venue Guide

An extensive selection of venues from one end of the region to the other.

And what that tells you.

A Virgin Delta! Delta Air Lines and Virgin Atlantic Airways Tie the Knot.

Relieving The Stress

Stopping the madness by applying the top six biggest stress reducers.

Go-Getter Forum Jean-Paul de Lavison, president of JPDL gives us his insights.

The Business of Small Meetings Audrey Esar explains how small meetings are becoming the norm in our industry.

The creative process Part 3 Marc-Andre Routhier explains the biggest challenges when trying to create a memorable event.

“ TRENDCASTING ” FALL 2013

Looking for ideas and elements to bolster both corporate and social events through branding, décor, furniture, lighting and floral work?

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Note From The Editor Life & Love I thought I knew the answers, When I was 17, And simply couldn’t wait to grace The intellectual scene. I thought I knew the answers, When I was 21, But found that all life’s questions marks Had only just begun I thought I knew the answers, When I was 33, Yet soon discovered Fate had played Some funny tricks on me. I thought I knew the answers, But hastened to recall, As time went by, it seemed that I Just didn’t know ‘em all. Now I’m 59, I think It’s fairly safe to say, Experience can help, but still I’m learning every day. By J.M. Robertson from his book Words of an Edinburgh Lad. At The Planner our goal is to be informative and provide articles that will inspire you with innovative and timely ideas. Through the shared experiences of other professionals we hope to save you time, and of course help you continue learning. Michel Geoffroy, CMM

The Team

Publisher Michel Geoffroy, CMM, mg@theplanner.ca Editor Laura Bony, lbony@theplanner.ca Graphic Artist Matthew Riopel, mriopel@theplanner.ca Marketing Coordinator Amber Jackson, ajackson@theplanner.ca Circulation Patricia Lemus, circulation@theplanner.ca Communications Lysanne Pelletier, lpelletier@leplanificateur.ca Comments info@leplanificateur.ca

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A monthly digest to inform and enlighten meeting and event planners from coast to coast.

Address 2075 University St. Suite 1202 Montréal, Québec H3A 2L1 Telephone 514 849-6841 ext. 315 Fax 514 284-2282 The Planner is published ten times a year. Poste-publication No. 40934013

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Amore Lighting:

LED lighting is now commonplace in many events as part of stage lighting and ambience. LED lighting makes sense for many different reasons: • One LED lighting instrument can create thousands of colours as compared to a traditional instrument that has a single coloured gel.

Vancouver Winter Olympics

Lighting for events has certainly evolved in the last few years and now offers many new affordable options for event planners.

Floor lighting at Lou Lou

LED lighting and gobo advances lead the way and even projection is becoming a lighting instrument.

En Coulisse 2013

• LED lights use a fraction of the electricity of a traditional instrument. This means that LED lighting can plug into a regular power receptacle (120v) instead of necessitating a power drop and using a “stove plug” (220v). • Less instruments and a straight-forward installation means that LED lighting requires less labour to install and remove the lighting system. The above features correlate to greater creative possibilities. Wash the stage and light the room in organizations colour palette. Cross fade two or more colours for a dynamic display. Lighting instruments can be set up safely in places that traditional fixtures would have been a safety hazard due to the extreme temperatures. Some LED lights are battery operated (LED lights use a fraction of electricity so batteries can last up to 5 hours) and can be placed in high traffic areas or areas that do not have access to power. Robotic lighting adds dynamic moving lights to a presentation. Moves can be programmed so the lights move synchronously. An awards show might have four robotic LED lights do a “Hollywood” around the room and then two of the lights snap

to the podium while the other two lights illuminate a pedestal with the next award. Gobos (GOes Before Optics) are used to create a pattern out of light. Traditionally a gobo was cut out of sheet metal, inserted into a frame on the lighting instrument. The sheet metal would block the light from passing through so that a pattern of light is displayed. A theatre group would use a gobo to quickly add a window to a previously blank wall. Organizations would project a one colour logo on a stage background or wall. Gobo’s can represent a great value as they can be used multiple times and are a relatively low cost. Today’s gobos are also available in glass and now plastic materials (plastic gobos are for use with LED lights as traditional instruments would melt them). These gobos can be single colour or near photographic quality full colour. There are specialized gobo projectors and some include motion to add animation such as clock hands moving or a kaleidoscope effect. Video projectors are also being used to add to the ambience at many venues by projecting a logo, image or short video loop onto floors, walls and other surfaces. Laser light shows have evolved into Architectural Projection Mapping events. Search YouTube “Architectural Projection Mapping” and see some amazing shows projected onto the sides of large buildings. 3D lighting is around the corner and promises to bring logos that will float on air above the stage. We can’t wait.

Ralph Niekamp, Inland AV Saskatoon General Manager addresses audiovisual considerations important to event planners. As a branch manager, Ralph brings a unique perspective as he is involved in permanent systems design, integration, and AV rentals applications. WWW.THEPLANNER.CA | NO. 05 | VOLUME 11 |

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Trade Show

Are mobile show guides the way of the future?

By Barry Siskind

Trade show exhibitors are quickly moving away from having excessive amounts of hardcopy brochures, price sheets and catalogues so itâ&#x20AC;&#x2122;s no wonder that the paper-based show guide should also be placed on the endangered list. Technology has made it possible to bring trade show exhibiting one step closer to being environmentally friendly by switching from paper to electronics. It is now possible to put the entire show guide on one user friendly app. Companies like Mobi, Guidebook and TapWalk have taken the lead in producing the first generation of apps that hold the promise of greatly improving the efficiency of exhibitorâ&#x20AC;&#x2122;s performance.

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Trade Show

“If exhibitors can know how many people clicked onto their show site, who these attendees visited, and their unique traffic patterns at the show, this technology opens the door to a new level of sophistication to calculate Return on Investment or Return on Objectives.”

hat these apps do, in a nutshell, is not simply replace the hard copy show guide but also create an interactive show environment. The way it works is that the show manager will contract with a Mobile App service company and then offer exhibitors the opportunity of participating either by having a basic listing or through more sophisticated sponsorship offerings. Then the show manager will promote the app to its attendees describing the benefits and the procedure for downloading. Some of the benefits to attendees include the site map, listing of exhibitors, conference schedule, social media browsing, interactive sponsorships, links to exhibitors and product information, to do lists, a place to share show photographs, interactivity with other attendees and more depending on the vendor that is providing the app. According to Dave Owens, CEO of TapWalk the real value of a mobile show guide app to exhibitors is access to analytics. If exhibitors can know how many people clicked onto their show site, who these attendees visited, and their unique traffic patterns at the show, this technology opens the door to a new level of sophistication to calculate Return on Investment or Return on Objectives. For those exhibitors whose exhibiting objectives are to make a sale or gather quality leads for future follow-up, they now have access to the names of people who took the time to open their show link. It tells this exhibitor which of their competitors the visitor has seen and how long they spent on competitors’ pages. For those exhibitors who are interested in developing awareness of their brand or to create a presence, sponsoring the app becomes a method of ensuring that their name is top of mind. In addition exhibitors have access to such information as the sequence of booths the attendee has visited and the search terms they used .

The real question is, “do they work?” A study of the use of mobile show guide app used at the Prospectors and Developers Association of Canada (PDAC) trade show, which attracted thirty thousand attendees from 125 countries, the use of their mobile app has grown.1[1] Here is what they reported after their 2013 convention:

2012

2013

Visits to site

10,030

20,904

Pages viewed

5,327

154,404

Pages viewed per site

6.71

7.39

4 min, 36 sec.

6 min. 42 sec.

48 seconds

52 seconds

Average time spent at site Average time spent on each page

This study suggests that attendees are becoming more comfortable with mobile apps and relying on them more for up to date show information.

When an exhibitor is faced with a decision of whether to participate in the show app, Dave Owens suggests they ask the show manager a few pointed questions such as: • • • • • • •

Is the app customized to the show or is it generic? How will attendees be able to upload the app? When will the app be available to the attendee? How will show management promote and market the use of the app? What types of analytics will be available to exhibitors? What is the level of confidentiality of data collected? What are the costs and benefits of the particular app that show management has chosen for their show?

Mobile show guide apps provide is access to “Big Data,” on a very specific situational basis. The possibilities are endless when exhibitors understand how to mine this data. What we are seeing in the marketplace now may only be scratching the surface of what is yet to come but for those exhibitors looking to find the real value for their investment, this holds the promise of being a worthwhile tool.

Barry Siskind is North America’s foremost trade and consumer show expert. Visit his Web site: www.siskindtraining.com or e-mail him at: barry@siskindtraining.com

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For Your Info

Air

Travel Dilemmas: What Would You Do?

Travel Leaders Group asked nearly 1,800 Americans for their input in a survey that took place recently.

hen asked, “If you are seated in the middle seat on an airplane and the people on either side of you staked out the armrests, what would you do?”,...

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“What would you do if it appeared that parents of a screaming child aboard a plane were not making any attempt to comfort/control their child?”

...the responses were: 27.9 per cent said they would say something directly to their seatmates, 2.6 per cent would call a flight attendant and let him/her handle the situation, nearly 50 per cent would say nothing and 20.6 per cent were unsure of how they would react. When asked, “If the person in the airline seat in front of you reclined their seat so much that you were unable to lower you tray table or perhaps unable to open up a laptop, what would you do?”, the responses were: say something directly to the person: 55.4 per cent, call a flight attendant: 21.8 per cent, sit quietly: 15 per cent and 7.7 per cent not sure. Regarding that uncomfortable situation when the person next to you insists on trying to talk the entire flight, 38 per cent said they would use a book or other reading materials to try to limit the conversation, about 19 per cent would put on headphones and use a book or other reading materials to limit conversation, 12 per cent would engage them in conversation for the whole flight, just over 10 per cent would specifically let them know they would prefer not to talk, almost nine per cent would put on headphones, 7.4 per cent would pretend to sleep and four per cent would put on headphones and pretend to sleep. When asked, “What would you do if it appeared that parents of a screaming child aboard a plane were not making any attempt to comfort/ control their child?”, almost eight per cent said they would say something directly, 47 per cent would call a flight attendant, 30.6 per cent would sit quietly and say nothing, while almost 15 per cent were not sure.

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Relieving The Stress By Stacey Hanke What is one of the biggest sources of stress in people’s lives? Other people… and often it’s caused by their own failure to communicate effectively. We’re not serving our listeners by saying too much or going over allotted time. One of the biggest stresses we bring on ourselves is the failure to communicate effectively. When our message isn’t clear, concise and to the point we run the risk of: •

Confusing our listeners.

•

Inviting our listeners to do anything but listen to us.

•

Not influencing our listeners.

As a result, your listener frustrates you based on how they don’t respond to your message. What’s even more frustrating is when you believe your message was clear, concise and to the point. You will minimize stress that is created through your frustrations with others when you begin to tackle these culprits: •

Rambling and taking too long to the point

•

Not asking for clarification when needed

•

Getting caught up in your own head

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Stacey Hanke is an executive consultant, author, coach and speaker with 1st Impression Consulting, Inc. in Chicago, Ill. Contact her at: stacey.hanke@1stimpressionconsulting.com or (773) 209-5970. 10 ThePLANNER | VOLUME 11 | NO. 05 | WWW.THEPLANNER.CA

Stop the madness

by applying the top six biggest stress reducers 1. Brevity.

When in doubt …

Most of us are guilty of saying too much and frustrating our listeners. We need to be comfortable with silence and allow our listener to communicate what is important to them.

• Avoid more than one “and,” “so,” and “but” in a sentence.

I’ve observed many conversations inviting listeners to do the talking while they patiently listen and ask questions. Later when I’ve asked the listener what they thought of this person, they never interpret the silence as meaning they’re boring or lack knowledge.. Instead they say, “What a great person. This is someone I can trust.”

• Never use four words when you can use three.

• Never speak in paragraphs when bullet points will do. • Never keep talking when a pause will be more powerful. • Never get fancy with jargon and acronyms. • Never tell a story or use an analogy you have practiced fewer than three times.

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2. Ask questions that ignite. When in doubt, ask for clarification rather than making assumptions. We fall in the trap of assuming our listeners are listening and understanding everything we say. Clarification is more than asking your listener to repeat their question or what you are saying. When you can ask questions that identify your listener’s known and unspoken needs, you communicate your sincerity and passion for building that relationship. For example; if you are in sales, explain to your listener how your product and service will resolve the problem that keeps them awake at night.

3. Be in the moment. Most of us focus on what we want to say and accomplish. We get caught up in our own head and use the wrong words. Lincoln once said, you can’t fool all of the people all of the time. Dr. Frank Luntz in his book Words That Work, stated, “The words you use become you – and you become the words you use.” When, um, you’re, having, you know, a conversation with, uh, someone who is, actually, selling you, um, ideas, doesn’t it, like, drive you crazy, um, when they take too long, basically, to get to the point? What reputation have you created based on the words you use? Your client relies on your knowledge to help them determine their need for your product and service. When you use non-words that cause you

to ramble, your client will quickly build a perception of low credibility and knowledge. How can your clients build a relationship with you when they’re not confident in your abilities? Give yourself time to think on your feet and your client an opportunity to hear and understand your message by replacing non-words with a pause.

4. Your message isn’t consistent with your delivery. Your body language must be consistent with your message. If you express to your listener the value you bring to the conversation, the relationship or their business, communicate your passion through your facial expressions. Emphasize the key take-aways you want your listener to remember with an appropriate gesture that is consistent with your words. When you’ve made your point, relax your arms at your sides. Does your posture communicate confidence or uncertainty? When your listener perceives your lack confidence, they may challenge your ideas. An open posture communicates confidence without you saying a word. Your listener is distracted by your fidgeting with your pen, sales aids, etc. When you fidget, your client begins to focus on what you’re doing rather than what you’re saying.

3 Steps to Beating Your Biggest Competition Our greatest competition is ourselves. We create stress because of the self-talk or noise that distracts us from focusing on having impact and influence. We start convincing ourselves, “What if I forget what to say?”...“What if this person doesn’t like me?”...“I’m only comfortable when I know my message.”

Self-talk will crush your confidence. This boxing match will beat you by convincing yourself, “You’re right. You do convey the wrong message and you’re not an effective communicator.” Some of us take the noise further and hide behind our technical devices, notes, lectern and PowerPoint decks. We jeopardize our relationships because our communication has moved from personal to technical. 1. Recall a time in your life when you had a big win. Focus on where you were, how you felt and how you succeeded. When you learn to win your

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competition, you’ll take your communication from good to influential and begin to choose face-to-face conversations over technology. 2. Immediately after a conversation, presentation, meeting or conference call, give yourself feedback: • What worked? • What didn’t work? • What do I want to change? 3. When you feel your self-talk taking control, refocus on your message and listeners: • What is my objective? • Why does my topic matter to my listener? • What does my listener need to know to take the action I want them to take? You determine the results you achieve. Now go get ’em!

For Your Info

Endangered fin whale killed in Iceland At The Planner, we hope our respect for environmental issues is representative of our readership. Especially when there are so many easy ways to make a difference. For example, confirm with your catering services before a conference that they use sustainable fish sources and read labels for your own personal use. An important part of being a green planner is to boycott countries that are not. The fin whale can grow up to 85 feet long in the southern hemisphere

T “Today’s killing of an endangered fin whale makes it absolutely clear that years of international diplomatic efforts have failed”

he Animal Welfare Institute (AWI) announced that the Icelandic whaling company Hvalur hf killed an endangered fin whale in defiance of the international ban on commercial whaling. The whale was killed some 150 nautical miles off Iceland's west coast, and is expected to be landed at the company's whaling station in Hvalfjordur, less than an hour's drive north of Reykjavik. The hunt, the first in two years, took place just two weeks after a coalition of groups, including AWI, the Environmental Investigation Agency, Iruka & Kujira [Dolphin & Whale] Action Network and Whale and Dolphin Conservation, revealed that whale products from Hvalur hf were ending up as dog treats in Japan, sparking an international outcry. In response to the killing, Susan Millward, executive director of AWI, said: "Contrary to statements from Icelandic government officials, these majestic animals, second in size only to the blue whale, are not 'Icelandic'; they belong to no one country. Fin whales are highly migratory, endangered, and are protected under a number of international treaties." Millward continued, "Today's killing of an

endangered fin whale makes it absolutely clear that years of international diplomatic efforts have failed, and that Iceland is determined to act as a rogue whaling nation, no matter the cost to its tourism and seafood industries." The latest fin whale to be killed will be processed at the Hvalfjordur whaling station, with the blubber and offal rendered into oil. The meat from the giant animal, which can weigh between 40 and 70 tons, will then be dispatched for further cutting, packing and freezing, to facilities owned by Hvalur hf. One of the sites likely to be used is a building that belongs to Hvalur subsidiary HB Grandi, Iceland's leading seafood company. Fin whale meat from the previous commercial whale hunts in 2006, 2009 and 2010, was cut and boxed there, prior to being shipped to Japan. "Just as the whalers have trained their sights on these fin whales, international consumers will be taking a closer look at where their seafood originates. HB Grandi and other Icelandic companies linked to Iceland's whaling interests will find themselves in the crosshairs of an international backlash against this cruel and unnecessary industry," Millward added.

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Planning

Move over Paris

Geneva has the most expensive club sandwich The City of Light is no longer the most expensive city in the world to order a club sandwich, having lost the top spot to Swiss city, Geneva. Travellers craving this classic menu staple of a chicken, bacon, lettuce and mayonnaise sandwich, can now enjoy it for the average price of $31.34 according to the travel experts at Hotels.com.

sed as a barometer of affordability, the Hotels.com Club Sandwich Index (CSI) provides travellers with an indication of the cost of living that comes with travel in popular cities around the world. The CSI average price is calculated from the real prices paid by guests for a Club Sandwich in 30 hotels in the capital or major tourist city of each country surveyed, across five, four and three-star categories. In total, 840 hotels globally were part of the index. This is the second year of the CSI. The current index reflects not only changes in the actual price of a Club Sandwich across the globe, but also the effect of currency fluctuations. The good news for travellers is that, on average,

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prices are dropping and the Genevan average of $31.34, although higher than any other city featured, is still lower than last year’s most expensive, which was $32.64 in Paris. The most affordable Club Sandwich can be purchased in New Delhi, India for an average price of $9.37, although several other cities also offer the popular sandwich for under $12, including Mexico City ($10.85), Taipei ($11.70) and Bogota ($11.74). Canadian cities also saw a change in pricing in 2013, with Toronto and Vancouver experiencing price decreases, going from $15.86 to $15.70 and $15.71 to $15.67, on average respectively. Calgary, Montreal and Halifax had increases ranging from 12 cents to upwards of $1, coming in at $14.59, $16.51

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and $12.65. East Coast city, Halifax, remained an affordable destination for travellers with prices sitting on the lower end of the scale compared to other popular global cities. Alison Couper from Hotels.com said: “The Club Sandwich, available on hotel menus across the globe, is the perfect spending barometer, helping tourists factor into their travel plans the everyday cost of simple items such as food and drink. The price changes when comparing 2013 to 2012 hide a complex story of factors from changes in the local price of basic food items through to currency fluctuations. The beauty of the CSI is that we are able to offer travellers a simple price comparison to show how far their money may stretch in each country.”

Planning

The Hotels.com Club Sandwich Index (CSI) Ranking Average Price in 2013 and 2012: 1 Switzerland - Geneva $31.34 $32.12 2 2 France - Paris $28.24 $32.64 1 3 Norway - Oslo $27.49 $30.09 3 4 Sweden - Stockholm $23.79 $21.84 7 5 Denmark - Copenhagen $22.98 $18.61 9 6 Italy - Rome $22.91 $23.89 5 7 Japan - Tokyo $21.30 $27.27 4 8 UK - London $21.24 $18.45 10 9 Australia - Sydney $21.13 $19.49 8 10 Hong Kong - $20.38 $18.10 11 11 Finland - Helsinki $20.32 $22.35 6 12 South Korea - Seoul $19.09 $17.82 12 13 USA - New York $18.02 $16.70 15 14 Russia - Moscow $17.36 $16.15 17 15 Netherlands - Amsterdam $17.14 $16.70 16 16 Germany - Berlin $16.39 $17.53 13

The Jet dâ&#x20AC;&#x2122;Eau, Geneva, Switzerland

17 Singapore - $15.87 $14.59 21 18 Canada - Toronto $15.70 $15.86 19 19 Ireland - Dublin $15.50 $15.35 20 20 Spain - Madrid $15.20 $15.83 18 21 Brazil - Rio De Janeiro $14.82 $17.53 14 22 China - Beijing $12.98 $14.28 22 23 Argentina - Buenos Aires $12.23 $10.56 24 24 Thailand - Bangkok $12.15 N/A 25 Colombia - Bogota $11.74 $13.90 23 26 Taiwan - Taipei $11.70 N/A 27 Mexico - Mexico City $10.85 $10.05 25 28 India - New Delhi $9.37 $9.44 26

Delicious looking club sandwich

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Airline News

A Virgin Delta!

Delta Air Lines and Virgin Atlantic Airways Ltd. detailed an agreement across 108 routes offering seamless connections to 66 destinations across North America and the U.K.

How will you benefit? Virgin Atlantic customers will now enjoy a vast network of connecting North American destinations while Delta customers will gain an additional six daily frequencies between London to New York. SkyMiles and Flying Club loyalty programs will offer up to 125% tier bonus miles to frequent fliers on all Delta and Virgin Atlantic flights - not just those within the codeshare agreement. Reciprocal Delta Sky Club and Virgin Atlantic Clubhouse access at applicable airports for Upper Class and BusinessElite passengers, Flying Club Gold members and SkyMiles Platinum and Diamond members. Priority check-in, boarding, baggage handling and additional baggage allowance on all Virgin Atlantic and Delta operated flights worldwide - not just those within the codeshare agreement - for Virgin Atlantic Upper Class and Flying Club Gold members as well as Delta BusinessElite and SkyMiles Gold, Platinum and Diamond members.

“Today is an important day for Virgin Atlantic and our customers in both the U.S. and U.K.”

"This is a strategic investment that enhances Delta's network with greatly improved access to London Heathrow, the leading marketplace on the trans-Atlantic," said Ed Bastian, Delta's president. "As we unite two leading global airline brands in an innovative partnership that focuses on delivering enhanced benefits and services for our customers, we also become a more formidable competitor across the Atlantic." Craig Kreeger, Virgin Atlantic CEO

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said: "Today is an important day for Virgin Atlantic and our customers in both the U.S. and U.K. As new shareholders in the airline, Delta is an important ally in the allimportant trans-Atlantic market. We can stand firm together against the competition and can now offer more destinations, a smoother connecting airport experience and ultimately the best transAtlantic on board experience. Virgin Atlantic's award-winning customer experience is loved around the world and we look forward to sharing our unique Clubhouse and in-flight hospitality with many Delta passengers over the years." The announcement coincides with Delta acquiring a stake in Sir Richard Branson's airline. moving towards a full joint venture between the two carriers. Virgin Atlantic will place its code on 91 Delta routes, including both transAtlantic and domestic U.S. routes. Delta will place its code on 17 Virgin Atlantic routes, including the recently launched Little Red domestic U.K. services connecting London to Manchester, Edinburgh and Aberdeen. Virgin Atlantic completed a £150m upgrade programme and Delta will begin introducing in-flight WiFi service on international flights beginning in 2014. Travel across the routes and customer rewards begin 3 July 2013. Flights can be booked from 29 June 2013. Corporate and travel agency customers of both airlines will also benefit from an aligned sales effort on both sides of the Atlantic. Full details of the announcement can be found at www.virgin-atlantic. com and www.delta.com.

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Travel

News

Delta Airlines fined $750,000

In-flight dining’s new heights

Delta Airlines has been fined for throwing people off oversold flights without giving passengers compensation for the inconvenience. Rules set down by the U.S. Department of Transportation (DOT) allow for airline customers to receive up to $1300 if they voluntarily give up their seats, but the world’s largest airline has been bumping people off their flights by force. The DOT has now publicly reprimanded the airline for the second time in four years, and ordered the company to pay a penalty of $750,000 for not compensating passengers. This time around, Delta managed to negotiate with federal regulators and $425,000 of the fine will go back to the airline in order for it to buy tablet devices such as iPads, to record what happens when a flight is oversold and the hunt for volunteers begins. Overbooking is not illegal, and most U.S. airlines overbook their scheduled flights to a certain extent in order to compensate for ‘no-shows.’ Passengers are sometimes left behind or ‘bumped’ as a result. When an over-sale occurs, the DOT requires airlines to ask people who aren’t in a hurry to give up their seats voluntarily, in exchange for compensation. Those passengers bumped against their will are, with a few exceptions, entitled to compensation. Larger U.S. airlines must file quarterly reports with DOT on the number of passengers who were bumped involuntarily from oversold flights as well as those who agreed voluntarily to give up their seats.

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Business-class meals are now being offered to economy passengers, for a price. After baggage charges and seat-reservation fees, some see this as the latest move to squeeze money out of flyers. For £15, Air France offers economy and premium economy passengers foie gras terrine, followed by veal with a blanquette cream. Austrian Airlines charges £13 for an à la carte choice such as wiener schnitzel, or tapas, while long-haul passengers flying with Aer Lingus can enjoy a steak dinner for £15. Since it introduced the service, Air France has sold 26,000 of its special menus. Is the free in-flight meal under threat? John Thomas, of the airline expert LEK Consulting, says not. “For full-service airlines, in-flight meals will always be part of the proposition. Airlines are realizing that just because you’re in an economy seat, it doesn’t mean you want economy food and wine. The same goes for lounge access. Almost all the perks of business class can be sold backwards down the plane, except the seat.”

Compensation for oversold flights The Canadian Transportation Agency ordered WestJet Airlines Ltd. to provide compensation to customers denied boarding on flights to and from Canada. The agency was responding to a complaint alleging that WestJet’s international tariffs have several “unreasonable and conflicting” rules for customers unable to travel because a flight has been oversold. As a result, it also ordered the Calgary-based airline to revise its rules for international travel. The CTA also said it was banning provisions that exempt WestJet from liability for overbooking a flight.

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Airlines collect over $27 billion in extra fees and charges Airlines around the world collected over $27 billion in extra fees and charges last year, new research has shown. The figure represents an increase of nearly 20% on the total for 2011, and an increase of 101% on 2009. It includes revenue from 53 airlines for items such as baggage fees, credit and debit card charges, and in-flight food and drink. “Statistics help tell the auxiliary revenue story, and every year, key numbers are getting larger,” said Jay Sorensen, president of IdeaWorksCompany, an aviation consultancy which carried out the research. “The most aggressive airlines easily have more than 20 percent of their revenue produced by a la carte fees.” The study highlighted those airlines which earn the most through sources other than ticket sales. Four US airlines – United, Delta, American and Southwest – top the list, while both Ryanair and easyJet made the top ten. Ryanair collected an estimated £890m in extras, and easyJet around £740m, according to the report. Ryanair’s fees include a £15 to £45 charge for checking in a bag, excess baggage fees of £20 per kilo, and a two per cent credit card transaction fee. It also offers hotels, car hire, suitcases, and travel insurance to its customers. EasyJet charges £25 for checked luggage, £11 per kilo for excess baggage, and an admin fee of £10 per booking. The airlines whose revenue is most reliant on auxiliary sources were also revealed. Spirit Airlines - sometimes described as the US equivalent of Ryanair - topped the list, with nearly 40% of its revenue coming from extras. The airline last year announced plans to charge passengers up to $97 per person to carry hand luggage. Around 27% of Jet2.com’s income came from auxiliary sources; Ryanair’s equivalent figure was 22%, easyJet’s 19.5% and Flybe 17.5%. It wasn’t just low-cost carriers quoted in the report. Air France-KLM and Korean Air, as well as United, Delta and American, were cited, illustrating how the gap between traditional airlines and budget carriers has shrunk. “Gone are the days when low cost carriers posted the largest auxiliary numbers,” said Mr. Sorensen. “The top 10 list is dominated by the major brands of global network carriers. Joining the list for 2012 are Air France/KLM and Korean Air, which disclosed auxiliary revenue activity linked to a wide array of optional extras such as bag fees, onboard retail, and premium seating.”

Go-Getter Forum

By Lysanne Pelletier

Jean-Paul de Lavison

is past president of the PCMA (Professional Convention Management Association) and MPI Montreal(Meeting Professionals International). Today, he is President of the JPDL Agency, which he founded in 1982. The company currently has seven offices across Canada.

How does one win the innovator in the industry category by M & IT Hall of Fame (2012)?

As a pioneer in event management, what motivates you? While working in the hotel industry, I saw the opportunity to improve on how things were being done at that time. These challenges were amplified by the difficult economic period; I had to believe in it and go against the flow.

If you knew how many times I heard “no” when knocking on doors ... it is simply my determination and my stubbornness that made me continue and succeed.

What would you like to improve in the industry? Increase the level of expertise and and the know-how to promote our products and services.

What has changed most about the industry since you entered it? Among other things, technology! Between fax, the Internet and credit cards, we’ve had to expand our way of thinking to accept more and more change.

In your opinion, where is Canada in the global scale? At the assets level, Canada is certainly at the forefront. When it comes to promotions, Canada seems to lack deterrence and it holds us back from where we could be.

Do you have a tip to share? Persist and persevere! We have more of a chance at success if we persist with a bad idea rather than giving up at the first obstacle with a good idea.

Is it easy for a planner to take responsibility in terms of sustainable development? Just be interested. It’s like everything else; you do have to put in at least some effort. And it is more economical for a company in the long run.

What makes you passionate about the world of events? For me, it is an opportunity to showcase the benefits of Canada abroad. It is also a diverse field that offers room for creativity over routine.

What was the biggest obstacle in your career? For most of us, it is often ourselves that put the stick in our own wheels. Lack of perseverance is often the cause of an unfinished project.

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Decor Ideas

For Your Info

“ TRENDCASTING ”

FALL 2013

We are appreciating the warm breezes of summer, but before we can fully enjoy them, our business “fast forwards” to consider trending event styles for Fall 2013. Our team “trendcasts” by considering popular culture, colour palettes, themes, new products and suppliers, while challenging ourselves to see in them new looks for our clients with autumn events on their calendars. We look for ideas and elements to bolster both corporate and social events through branding, decor, furniture, lighting and floral work.

Colour palettes:

As the soft shades of summer transition into the dulcet autumnal shades of fall, we are drawn to rich metallics such as copper and bronze. Greens of summer turn from sage to olive, teamed with vibrant corals and hot pinks, peppered with undertones of burgundy as well as a deep azure blue. With grey as our preferred neutral, this impactful palette is well-anchored. Touches of black or white add just the right crispness. Also, we see the lighter side of the palette expressed - a windswept palette of cream, pale beige inspired by dessert tumbleweed, layered with a taupe pink juxtaposed with white, ivory or dove grey sheer for a very romantic and ethereal look.

by Decor & More Inc

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Accessories:

Direction:

Candlelight offers reflections in oversized mirrors, specially hung or positioned to add depth. Electronically- managed lighting effects can add dramatic shards and breakout patterns layered on to event decor.

The direction of events this season is inspired by fashion, interior design, pop culture, technology and the economy. Creativity is required to take all of these into account. Breaking a few rules seems just the thing to shake up the tried and true. Tabletops are a case in point: the direction for floral design is changing from “cookie cutter” copies into collections where high meets low or light meets dark. By using contrasts in size and shape, complimenting florals in similar colours take on new energy. Fewer and fewer fully-seated dinners are mandated anymore, replaced by lounge or club environments with seating offered in multiple forms. Instead of served meals, food is offered at action stations requiring guests to cruise the venue. More than 50% of corporate events and 30% of social events are considering this format in 2013. Clients who are tied to the corporate seated dinner often add a pre-function lounge which can be flipped to a second purpose (dessert or after party) during dinner. With small changes in lighting and accessories, a big return is achieved. Lounges also offer additional opportunities to brand the event, such as lighting to add a wash of corporate colour palette, printed logo toss cushions, graphic imaging on tables, water walls, towers and bars, as well as ice luges and logos. Themed events still make up about 30% of all event requests. A movie such as The Great Gatsby means calls for opulence and decadence. While even as we anticipate Superman hitting the big screen, clients look for ways to translate the spirit of the film into event designs.

Florals can be breathtakingly beautiful when presented in the “extreme” as huge masses of blooms to suggest opulence, or as more modern austere architectural works which beg the question “how did they do that?”. “Upscale rustic” inspired blooms showcasing textured cork, juxtaposed with gnarled driftwood or birch and manzanita branches seem especially appropriate for Fall 2013. A “city meets country” theme could generate thought of simple blooms mixed with crystal elements or polished metals such as chrome or stainless steel.

Textures:

Diversity in textures is prevalent for the fall - tapestries, sequins, ribbonning, embossing, applied petals and metallic fabrics are just begging to be noticed. Cording, braiding, and tassels adorn table linens, napkins and soft furnishings. Cushions continue the love of texture and layering. The predictable leather furniture is now paired with elements finished in chenille, velvet, and woven patterned tapestries to bring the ambience of upscale home to the marketplace. Gone are the days of the masses of white couches with the predictable pillows and the militaristically lined tables. “Eclectic and unique” are the buzz words as we consider new floor plans and layouts. There are plenty of other ways to express diversity in event design. Take the classic pairing of black and white. We now strive to liven up the look by expressing it as a myriad of patterns - modular lounge pieces upholstered in large damask and herringbones contrasted with subtle stripes and polka dots. The same diversity theory applies here. Floral centerpieces created from a single variety of blooms like roses, but chosen from an eclectic vibrant colour way including: orange, fuchsia, red and purple, and color blocked a single hue per table top!

Technology: Leslee Bell, Partner \ Consultant Decor & More Inc. www.decorandmore.com 1171 Invicta Drive, Oakville Ontario, L6H 4M1 Canada’s Largest and Most Awarded Décor and Design Company

Technologies including holographic projection, surround projection, intelligent lighting, jumping water, faux snow and ice , walk-through mist walls, bubbles and aerial light balloons is ever expanding. It can be layered into events for drama, to engage attendees or to offer branding opportunities. Regardless of the trends, the number one trend is to deliver on our client’s requests by accomplishing their vision and mandates. Guiding and advising, we collaborate with our clients to create an event that exceeds expectations & garners accolades from both attendees and management alike.

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A TREND TO CONTEND: The Locavore Spirit By Marilyn Lazar While the Hundred-Mile Diet may have started as an intellectual challenge for environmental activists and foodies, the idea has caught on in a big way. According to the third annual BMO Food Survey of consumersâ&#x20AC;&#x2122; grocery patterns, most Canadians check where products originate when they shop for groceries. An overwhelming majority - 98 per cent - say that their shopping cart contains at least one local item some of the time, with some shoppers estimating that they frequently or always do so. Province by province, shopping patterns reflect the individual nature of the geographical area. Not surprisingly, beef is big in Alberta, while the Quebecois proudly serve and enjoy their bread and cheese. British Columbians are keen on their produce. On the east coast, residents enjoy fresh seafood and Ontario residents take advantage of the excellent quality of wines from the Niagara region. What does this mean for you? This is a bandwagon you can hop on both personally and professionally. Individual choices that you make for yourself and your family may feel more powerful knowing you are part of a large group of Canadians. If you plan a conference in any of these areas, remember to showcase local fare during meals. Participants will appreciate it. Not only will the freshness and quality be superior, but everyone is beginning to understand the importance of bolstering the local economy, supporting farmers and creating jobs. Furthermore, your clients may respond positively to green suggestions such as meetings where lunches are not only paperless, but also feature local goods. The Planner has long supported and published efforts in this regard, from rooftop gardens to local sourcing. Every little bit counts.

Marilyn Lazar is an independent writer; after graduating from Concordia University in communication studies, she continued her education in travel writing at Ryerson University Toronto and Mediabistro in New York. Marilyn can be reached at Marilyn@marilynlazar.com, marylinlazar.com 22 ThePLANNER | VOLUME 11 | NO. 05 | WWW.THEPLANNER.CA

For Your Canadian Tourism Commission Unveils New MICE Focus

Montreal Named Top Association Host for 2nd Year

The Canadian Tourism Commission (CTC) introduced a new name for the CTC team responsible for MICE: Business Events Canada (BEC). The division will focus on seven priority sectors where Canada is internationally-recognized as a centre of excellence and holds a competitive advantage: aerospace, agriculture and food, clean technology, infrastructure/engineering, information/ communication technology, life sciences and natural resources. The new BEC reflects the growing significance of the meetings industry to Canada’s economy. Meetings, conventions and incentive travel attracts close to two million visitors each year to Canada with total spending of $1.7 billion. Canada is the number one location for outbound meetings business from the US, which brings in about $1.4 billion annually. “Although we have refined our strategy focus on specific industries, we remain firmly committed to working with our partners and clients to bring events of all kinds to Canada,” says Greg Klassen, CTC senior vicepresident, Marketing Strategy and Communications. The next major event for the BEC team will be AIBTM, which runs June 11-13 in Chicago, IL.

For the second consecutive year, the Union of International Associations (UIA) has ranked Montreal, Quebec as the top host destination in America for international association events. In 2012, the city hosted 79 major international events. The Palais des congrès de Montréal, the city’s leading convention centre, welcomes thousands of convention-goers each year, generating significant opportunities for Montreal and Quebec. It has been shortlisted twice (2010 and 2012) for the APEX award for world’s best convention centre. “Being ranked first two years in a row speaks to the tireless efforts being made by our team and that of Tourisme Montréal to make Montreal the host city that international associations look to for their conventions,” says Marc Tremblay, president and CEO of the Palais. “This announcement confirms we made the right choice when we decided to focus on our business performance. One of our objectives is to continue to attract even more international conventions, and this will enable Montreal to hold on to its number one ranking in America.” “We congratulate everyone who had a hand in helping Montreal repeat as the top host city in America in the UIA’s 2012 rankings. It proves Montreal and the province have the enviable assets large international associations are looking for,” says Pascal Bérubé, Minister for Tourism. Montreal finished ahead of several major cities, including Washington, New York, Boston, San Diego, Rio de Janeiro, and Buenos Aires, as well as Toronto and Vancouver. For more information visit www.congresmtl.com and www.tourisme-montreal.org.

Info

HOTEL NEWS Celebrity billionaire Donald Trump will lend his name to a $360 million, 63-storey hotel and residential tower in downtown Vancouver. The man himself was recently in Vancouver for the announcement. “We are thrilled to be bringing the Trump flag to Vancouver as it has become a world-class city in its own right,” Trump said at a press conference. “When looking at expanding our portfolio, we felt this was a market that held great potential for our brand. As we continue to grow globally, our goal is (to) align ourselves with the best opportunities – and we know the Trump International Hotel & Tower Vancouver will be like no other hotel and residential offering.” The 63-storey, twisting tower is being developed by Holborn Group and TA Global Bhd. The Georgia Street tower, at the Bute Street intersection once slated to be a Ritz-Carlton Hotel, will include 218 residential suites and a 147-room luxury hotel. The hotel will feature a pool bar, restaurant, champagne lounge, Trump Spa, banquet room and conference centre. “Trump International Hotel & Tower Vancouver will become a new symbol for Vancouver and will solidify the city’s arrival on the international stage,” said Holborn Group CEO Joo Kim Tiah. “The Trump brand is very well respected and is synonymous with luxury real estate and hospitality.” The tower’s twisting design will give each suite a distinctive view of the city. Residences will range from 644 to 2,117 square feet, with the penthouses between 3,500 and 4,400 square feet. Sales will open in October. This will be the second Trump Hotel in Canada. The project is expected to be completed by summer 2016. For information, visit www.TrumpVancouver.com.

Time is money? Got it “A U.S. inventor has created an alarm clock that shreds your money if you fail to get up to turn it off," says Orange Co. U.K. “Rich Olson combined a Sparkfun Clockit and a USB paper shredder to create the bizarre machine. He programmed the device to tear up a $1 bill if the user doesn’t turn it off within a few seconds.”

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Planning

The Business of Small Meetings Research has shown that fewer and fewer meetings are of the largescale productions that once dominated the meeting market, and that the small meeting of 10 to 50 persons is becoming the norm in our industry. Whether this is due to budget constraints, productivity levels or simply the effectiveness of smaller meetings in which participants are more clearly focused on the subject at hand and actively involved, these types of events are here to stay, and we, as planners, need to ensure that we understand the basic needs and requirements necessary to ensure success in all areas.

By Audrey Esar

ne of the major misconceptions of the planning of small programs is that it is somehow less time consuming and complicated than its larger cousin. In reality, as any planner will attest to, they are just as involved and detail oriented to organize, and often entail their own set of issues to contend with. You are still dealing with all of the same elements, be it on a smaller scale, but the planning is equivalent. Type of Program Identifying the type and length of program is the first step in determining how to proceed. Whether it is a continuing medical education symposium, product launch, incentive program, training, sales or management meeting, each event will dictate the requirements for most of your other decisions, including destination, hotel or other venue, available activities and dining options. Having a clear understanding of the objectives of the event will assist you in determining what to research, and save you an essential amount of time avoiding the wrong locales. Take the time to meet with the stakeholders of your event, and ensure you are aware of what needs to be achieved. 24

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Choosing a locale Selecting the right destination is paramount to a successful event. For an incentive program or off site meeting, a smaller number of participants allows for the luxury of considering options more suitable to lesser size groups. Destinations such as Vermont or Victoria, B.C. can offer great options for meetings, while the alternatives for incentives can include culinary and cultural opportunities that would preclude sizeable programs. It is also important to investigate the flight options as well since it is much easier to bring a group of 25 to a small Caribbean island than a group of 500. Instead of going for the tried and true, broaden your horizons (literally!), and check out those regions that offer that little something extra. For an incentive program, research the options of smaller sailing yachts versus large scale cruise ships, or historic inns versus huge hotels. You will be providing a memory and experience that will not be forgotten. For your meeting is that is within the confines of your own city, look beyond the usual and consider options that will entice your participants to attend. Be a tourist in your own town, and see what you can discover.

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Use your local tourist office if necessary to find out what is new and recently opened. Proximity to airports, head offices, restaurants and activities are all important. Consider what your â&#x20AC;&#x153;non-negotiablesâ&#x20AC;? are prior to researching your locations. Venue Selection The intimate nature of small meetings allows for creativity to soar and the selection of unique venues to be explored. One of the biggest complaints I hear from hotels is that they are often asked for venues within the hotel for day or evening meetings, without the requirement of guest rooms. It is completely understandable that a hotel will not want to guarantee venue space without rooms until the last minute. In most cases, this is not a viable option for planners. We need to think outside the box, and consider sites that are feasible and different. Restaurants, museums, theatres, lofts, science centres, art galleries and even airport hangers are just a few of the choices available. Audio visual and dĂŠcor companies can help to create an outstanding ambiance in a seemingly incongruous space. Boutique hotels are wonderful for the smaller

Planning

meeting that lasts several days and requires many of the same elements as a larger event. The privatized feeling of taking over much of a property can feel very grand, yet cozy and can impart a true feeling of camaraderie among your participants. Negotiation of Rates As with any meeting, the negotiation of rates for a hotel or venue is paramount to staying within your budget. One of the key strategies when trying to strike an appropriate deal with a supplier is to provide them with a sense of your overall business opportunities now and in the future. For example, is this a meeting that gets repeated quarterly or yearly, is there a reasonable expectation that you could return, or that other departments within your company could use the property as well? This is a good example of where your, (or your clients) SMMP (Strategic Meeting Management Policy) could come into play. It is also logical to expect that a larger hotel with hundreds of guestrooms could conceivably offer better rates further in advance than a smaller one. However, be aware that meeting space and guestroom space are intricately connected – if you request only 20 guestrooms a night, but require 5 breakout rooms per day, you will pay significantly higher rates for your meeting space. Timeline and Checklists For whatever reason, smaller meetings also translate into shorter timelines. Although we would all love the opportunity to have 6 months to prepare for a program, the reality is we are lucky if we have 8 weeks, and therefore it is more important than ever to have a plan that includes an actual timeline. Involving your suppliers in this timeline is crucial, and very much appreciated by everyone as it allows all to be “on the same page”. Surprises are great, but not when you’re a planner! Checklists are your best ally in ensuring a successful program. Large or small, they help you manage your overall program within a defined timeline. This is particularly important when you have a short lead time. It is easy to miss fundamentals when there are only so many hours in the day to complete everything.

“One of the key strategies when trying to strike an appropriate deal with a supplier is to provide them with a sense of your overall business opportunities now and in the future.”

Among many others, below are some key elements to include in your checklist: RFP • Determine the scope and purpose of meeting • Determine peak attendance • Determine the profile and location of attendees in order to research transportation options, rates and availability • Determine types of locations that are appropriate for your meeting • Determine activities or special events as required • Determine budget • Choose suppliers to whom you will send your RFP, including hotels, AV companies, third party planners, transportation, outside venues and catering, if necessary. Site Selection • Receive and review quotes from suppliers • Identify those suppliers with whom you will be negotiating • Conduct site inspections as required • Obtain contract terms to review and compare Contract • Review sleeping room, meeting space and food and beverage clauses. • Confirm and negotiate all rates, including cancellation, attrition and penalty charges. • Obtain disclosures regarding any on site construction work which may affect your event while on site • Ensure that you understand and negotiate cut-off dates and any other release dates in the contract. Operations • Develop budget including all elements, i.e. gratuities, taxes • Select and finalize all food and beverage menus, both on and off site, including special dietary requests • Manage air and ground transportation, if required • Verify meeting room set ups, audio visual requirements, special event venues • Develop a working agenda (incredibly important for all those involved in working both on site and for suppliers as well). Continue to add daily to your checklist and be sure to include on site and post mortem requirements. Small meetings can be as stressful and detailed as any other sizeable program, but with the right framework and organization, you will have incredible peace of mind in knowing that it will be memorable to both your participants and yourself.

With over 20 years experience, Audrey Esar is a Solutions Consultant specializing in incentive, meeting and event management, customer service, training and coaching as well as site selection. To learn more about how Audrey can help you, she can be contacted via e-mail at AudreyEsar@videotron.ca or connect with her on Linkedin. WWW.THEPLANNER.CA | NO. 05 | VOLUME 11 |

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The Guide

The 2013 Golden Horseshoe Venue Guide Event Venue Guide

s in previous years, we have assembled a venue guide of the Golden Horseshoe region to help you in your search for that ideal meeting space.

Always a handy tool, the guide is a compilation of diverse locations equipped to host a wide range of events. While far from exhaustive, the list is a great starting point for an event planner trying to narrow down the options between Oakville and Niagara. We have omitted the Toronto area as it is featured in our 416 Venue Guide, but you will find here the listings from St. Catharines, Mississauga, Hamilton, Brampton and Burlington among others. For the ease of navigation, we have first grouped the venues by type (Hotel, Multi-purpose, Restaurant), and then sorted them in the alphabetical order of the cities where they are located. Keep it! Use it! And if you need assistance, let us know.

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Storage

Parking

large vehicles

C eiling

5,015

25’

Yes

No/No

The Holiday Inn Toronto - Brampton Conference Centre Contact: Nasir Jamil, 905-799-6307, 30 Peel Centre Drive, Brampton, ON L6T 4G3 Email: sales@hisb.ca, Fax: 905-799-6323 Web: www.holidayinn.com/hotels/us/en/brampton/ybmca/hoteldetail Description: Located in the heart of Bramalea City Centre, close to Pearson International Airport. Pleasant meeting and event space, suitable for trade shows and exhibits. 3 Diamonds. Capacity: Reception-500 Banquet-350 Classroom-200 Theatre-500

4,725

14’

Yes

Door Access/ Yes

Monte Carlo Inn Brampton Suites Contact: Customer Service, 905-453-5200, 877-453-9300 45 Coventry Road, Brampton, ON L6T 4V7 Email: customerservice@montecarloinns.com, Fax: 905-453-9500 Web: www.montecarloinns.com Description: Conveniently located in the heart of the Brampton Commercial District,close to Pearson International Airport, major highways, local restaurants, shopping districts and attractions. Capacity: Reception-150 Banquet-120 Classroom-80 Theatre-150

1,400

10’

Yes

Door Access/ No

height

Largest room (sq. ft.)

Courtyard by Marriott Brampton Contact: Adam Smyk, 905-460-3510, 90 Biscayne Crescent, Brampton, ON L6W 4S1 Email: asmyk@courtyardmarriottbrampton.com, Fax: 905-455-2700 Web: www.marriott.com/yyzbm Description: Elegantly decorated ballroom, state-of-the-art lighting and sound system. 4 Green Keys and 3 Diamonds. Capacity: Reception-500 Banquet-380 Classroom-230 Theatre-500

Information

rooms

Meeting

Venue

Loading dock/

The Guide

Hot e ls

Lake Ontario Fun Fact: Of the five great lakes, Lake Ontario is the smallest. It has the surface area of 18,960 square kilometers.

Sheridan Residence & Conference Centre - Brampton Contact: Chuck De Guzman, 905-874-4349, ext. 6656, 7897 McLaughlin Road, Brampton, ON L6Y 5H9 Email: cdeguzman@stayrcc.com, Fax: 905-874-4394 Web: www.stayrcc.com/brampton Description: Facilities, services and accommodations to meet all conference needs at highly competitive prices. It is a year-round facility. Capacity: Reception-60 Banquet-40 Classroom-30 Theatre-40

2,100

—

Yes

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Parking

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5,720

12’

Yes

Yes/ Yes

Langdon Hall Country House Hotel & Spa Contact: Kate Mackay, 519-624-3203, 800-268-1898 1 Langdon Drive, Cambridge, ON N3H 4R8 Email: kmackay@langdonhall.ca, Fax: 519-624-3206 Web: www.langdonhall.ca Description: Relais & Châteaux offers a 200-acre property. Award winning restaurant and full service spa. For groups of 50 and smaller. 5 Diamonds. Capacity: Reception-115 Banquet-70 Classroom-65 Theatre-70

1,300

12’

Yes

No/No

height

Largest room (sq. ft.)

Holiday Inn Burlington Hotel & Conference Centre Contact: Janice De Silva, 905-639-4443, 888-987-4888 3063 South Service Road., Burlington, ON L7N 3E9 Email: janice.desilva@whg.com, Fax: 905-333-4033 Web: www.hiburlington.ca Description: Recently renovated hotel with over 20, 000 sq. ft. of versatile function space with natural lighting and pillar free. Short walk to shopping and restaurants. 4 Green Keys. Capacity: Reception-550 Banquet-400 Classroom-300 Theatre-550

Information

rooms

Meeting

Venue

Loading dock/

The Guide

Hot e ls

Lake Ontario Fun Fact: Lake Ontario’s water runs deep and holds about four times the water volume as Lake Erie, although it is similar in width and length.

Clarion Hotel & Conference Centre Fort Erie Contact: Tracey Campbell, 905-871-8333, 888-269-5550 1485 Garrison Road, Fort Erie, ON L2A 1P8 Email: clarion.sales@cogeco.net, Fax: 905 871-5411 Web: www.choicehotels.ca/CN965 Description: Over 7,000 square feet of conference, meeting and banquet facilities. Free Parking. 3 Diamonds. Free Wi-Fi. Professional event coordinators focused on your satisfaction. Capacity: Reception-260 Banquet-180 Classroom-100 Theatre-260

2,950

12’

Yes

Yes/Yes

Courtyard by Marriott Hamilton Contact: Marilyn Frame, 905-383-7772, ext 4004, 866-321-2211 1224 Upper James Street, Hamilton, ON L9C 3B1 Email: m.frame@concordhotels.com, Fax: 905-383-7895 Web: www.courtyardmarriott/yhmcy Description: Event facilities can accommodate meetings, conferences and weddings. 136 well appointed guetsrooms for individual travellers or a larger group. An outdoor courtyard/waterfall is sure to impress. Highway Access and central location. Capacity: Reception-240 Banquet-180 Classroom-100 Theatre-240

4,343

—

Yes

Door Access/ No

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Residence & Conference Centre Hamilton Contact: Patricia Alencar, 905-385-3200, 877-225-8664 245 Fennell Avenue West, Hamilton, ON L9C 7V7 Email: palencar@stayrcc.com, Fax: 905-385-2170 Web: www.stayrcc.com/hamilton Description: Two bedroom kitchenette suites, specialty lounges, complimentary continental breakfast. Free internet Access, local calls & year round meeting facilities. Capacity: Reception-80 Banquet-60 Classroom-50 Theatre-100

1,660

9’

Yes

Sheraton Hamilton Hotel Contact: , 905-529-5515, 116 King Street West, Hamilton, ON L8P 4V3 Email: sheratonhamilton@sheraton.com, Fax: 905-529-2609 Web: www.sheraton.com/hamilton Description: Nestled between Toronto and Niagara Falls, this is a great location for Southern Ontario explorations or for meetings and conventions. Capacity: Reception-600 Banquet-480 Classroom-320 Theatre-480

5,932

14’

Yes

Yes/No

Briars Resort and Conference Centre Contact: Brad Young, 905-722-3271, 800-465-2376 55 Hedge Road, RR 1, Jackson’s Point, ON L0E 1L0 Email: brad.young@briars.ca, Fax: 905-722-9698 Web: www.briars.ca Description: Located one hour north of Toronto, it has been a refuge of relaxation and hospitality for over 165 years. Includes a challenging 18-hole golf course, conference facilities, a fulls spa and recreation program. Capacity: Reception-150 Banquet-120 Classroom-90 Theatre-160

1,900

12’

—

Yes

Door Access/ No

Inn On the Twenty Contact: Grace McQuarrie/Sharon Grenier, 905-562-3581, 3836 Main Street, Jordan, ON L0R 1S0 Email: events@innonthetwenty.com, Fax: 905-562-5995 Web: www.innonthetwenty.com Description: Former sugar warehouse; the stylish decor that includes a notable art collection and tastefully selected antiques. Marvelous views over the Twenty Mile Creek from the restaurant and private banquet room. Capacity: Reception-200 Banquet-140 Classroom-40 Theatre-120

2,400

9’

Yes

—

Delta Markham Contact: Laura Boyden, 905-477-2010, 50 East Valhalla Drive, Markham, ON L0G 1M0 Email: laura.boyden@deltamarkham.com, Fax: 905-477-2026 Web: www.deltamarkham.com Description: The meeting space is well appointed and the staff attentive. Convenient Access to downtown Toronto and 30 minutes from Pearson International Airport. 4 Green Keys. Capacity: Reception-350 Banquet-250 Classroom-140 Theatre-300

3,000

11’

Yes

Door Access/ No

height

Largest room (sq. ft.)

Crowne Plaza Hotel Contact: Jillian Larlee, 905-308-3432, 150 King Street East, Hamilton, ON L8N 1B2 Email: jillian.larlee@concordhotels.com, Fax: 905-528-8638 Web: www.cphamilton.com Description: Fully-equipped meeting rooms with the latest audio-visual equipment available. Finely-appointed boardrooms and ballroom space for larger functions and conferences. Excellent location in downtown Hamilton. Capacity: Reception-350 Banquet-350 Classroom-300 Theatre-500

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20’

Yes

Yes $

Yes/Yes

Holiday Inn Hotel & Suites Toronto-Markham Contact: Tess Pastual, 905-307-3042, 800-387-3303 7095 Woodbine Avenue, Markham, ON L3R 1A3 Email: sales@markham.holiday-inn.com, Fax: 905-474-0312 Web: www.markham.holiday-inn.com Description: Offers conference facilities specializing in hosting corporate meetings. Featuring more than 17,000 sq. ft. of versatile meeting and banquet space. 4 Green Keys. Capacity: Reception-650 Banquet-400 Classroom-200 Theatre-650

3,944

10’3»

Yes

Yes/Yes

Howard Johnson Hotel Toronto-Markham Contact: Bobbi Raponi, 905-479-5000, 877-703-4656 555 Cochrane Drive, Markham, ON L3R 8E3 Email: bobbir@hojomarkham.com, Fax: 905-479-1186 Web: www.hojomarkham.com Description: A small, intimate conference facility with full catering services and excellent room accommodations at reasonable prices. 3 Green Keys. Capacity: Reception-70 Banquet-100 Classroom-50 Theatre-100

1,600

8’

Yes

—

Monte Carlo Inn Markham Contact: Dean Mavrakakis, 905-513-8100, 866-513-8100 8900 Woodbine Ave, Markham, ON L3R 5K6 Email: customerservice@montecarloinns.com, Fax: 905-513-9100 Web: www..montecarloinns.com Description: Designed to provide guests with the ultimate in luxury, comfort and value. Conveniently situated in the heart of the high-tech capital of Canada and close to three major highways. Capacity: Reception-100 Banquet-64 Classroom-70 Theatre-100

1,300

9’

Yes

Yes/No

Admiral Inn Mississauga Contact : Jordan Lulich, 905-403-9777, 2161 North Sheridan Way, Mississauga, ON L5K 1A3 Email : mississauga@admiralinn.com, Fax : 905-403-9779 Web: www.admiralinn.com Description: Over 4,300 square feet of flexible meeting and convention space. Capacity: Reception-150 Banquet-120 Classroom-80 Theatre-200

2,350

12’

—

Yes

Yes/No

Delta Meadowvale Conference Resort and Spa Contact: Christine Thomas, 905-821-1981, 800-422-8238 6750 Mississauga Road, Mississauga, ON L5N 2L3 Email : christine.thomas@deltahotels.com, Fax : 905-542-6742 Web: www.deltameadowvale.com Description: Recently renovated. Only 15 minutes from Pearson International Airport and 30 minutes from downtown Toronto. Major conference and recreational facilities all on the property. 4 Green Keys. Capacity: Reception-900 Banquet-700 Classroom-460 Theatre-900

9,120

14’

Yes

Yes $

Yes/Yes

Parking

Storage

height

Hilton Toronto/Markham Suites Conference Centre & Spa Contact: Sales Department, 905-470-8500, x.2986, 800-668-8800 8500 Warden Avenue, Markham, ON L6G 1A5 Email: yyzap-salesadm@hilton.com, Fax: 905-415-7624 Web: www.torontomarkham.hilton.com Description: 45,000 sq. ft. of modern function space, meeting rooms with windows, pillar-free conference centre. Only 30 minutes from Toronto Pearson International Airport and downtown Toronto. 4 Green Keys and 4 Diamonds. Capacity: Reception-1184 Banquet-1200 Classroom-720 Theatre-1400

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11’

Yes

Yes $

Yes/Yes

Four Points by Sheraton Mississauga Meadowvale Contact: Valentino D’souza, 905-858-2424, 2501 Argentia Road, Mississauga, ON L5N 4G8 Email : vdsouza@fourpointsmeadowvale.com, Fax : 905-821-9821 Web: www.fourpointsmeadowvale.com Description: Recently renovated guestrooms. Meeting space for 10 -100 people including state of the art boardrooms and traditional meeting rooms. 3 Green Keys. Capacity: Reception-130 Banquet-110 Classroom-100 Theatre-130

1,800

10’

Yes

Door Access/ No

Parking

C eiling

height

Largest room (sq. ft.)

Delta Toronto Airport West Contact: Debbie Hastings, 905-624-1144, 5444 Dixie Road, Mississauga, ON L4W 2L2 Email: dhastings@deltahotels.com, Fax: 905-206-5925 Web: www.deltahotels.com Description: Recently renovated guestrooms and conference space. Conveniently located in the heart of the airport district. 4 Green Keys. Capacity: Reception-400 Banquet-260 Classroom-180 Theatre-350

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Lake Ontario Fun Fact: Lake Ontario has a number of lagoons and baymouth bars, which are formations made of sand, mud or other debris that close off bay areas.

Glenerin Inn Contact: Faye Kotyck, 905-828-6103 x 101, 1695 The Collegeway, Mississauga, ON L5L 3S7 Email : f.kotyck@glenerininn.com, Fax : 905-828-0891 Web: www.glenerininn.com Description: All conference rooms have expansive windows opening onto surrounding woods or gardens for a relaxed environment in which to share ideas and and be creative. Capacity: Reception-130 Banquet-120 Classroom-80 Theatre-110

1,700

—

Yes

Door Access/ No

Hilton Garden Inn Toronto Airport West/Mississauga/McCallion Ballroom Contact: Zenuba Akbar, 905-361-6300, 1870 Matheson Boulevard, Mississauga, ON L4W 0B3 Email: zenuba.akbar@hilton.com, Fax: 905-361-6305 Web: www.hiltonmccallionballroom.com Description: With attractive modern décor and complimentary business services, the hotel caters to the needs of both the business traveler and the leisure guest. Complimentary local calls and outdoor parking. 4 Green Keys. Capacity: Reception-300 Banquet-200 Classroom-120 Theatre-300

3,080

9’

Yes

No/No

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1,300

10’

Yes

Door Access/ No

Hilton Toronto Airport Hotel & Suites Contact: Sanjeev Jadhav, 905-678-5424, 5875 Airport Road, Mississauga, ON L4V 1N1 Email: sanjheev.jahdhav@hilton.com, Fax: 905-677-5073 Web: www.toronto-apt.hilton.com Description: Just 5 minutes by free shuttle from Pearson International Airport to the contemporary Hilton. 26 meeting rooms. Executive Lounge with bar service. 4 Green Keys. Capacity: Reception-900 Banquet-600 Classroom-500 Theatre-900

10,000

18’

Yes

Yes $

Yes/Yes

Holiday Inn Mississauga Toronto West Contact: Kim Rosemond, 905-890-5700, 877-307-6667 100 Britannia Road East, Mississauga, ON L4Z 2G1 Email: krosemond@whg.com, Fax: 905-568-0868 Web: www.hitorontowest.ca Description: Small meeting specialist centrally located in Mississauga’s Heartland Business District. Flexible, all-inclusive packages. 3 Green Keys. Capacity: Reception-100 Banquet-80 Classroom-50 Theatre-100

1,206

10’

Yes

Door Access/ No

height

Largest room (sq. ft.)

Hilton Garden Inn Toronto Mississauga Contact: Kushang Shah, 905-890-9110, 866-670-3064 100 Traders Boulevard East, Mississauga, ON L4Z 2H7 Email: kushang.shah@hilton.com, Fax: 905-890-9050 Web: www.hiltongardeninn.com Description: Located at Hurontario Street and Highway 401, easily Accessible. Bright meeting rooms. 3 Green Keys. Capacity: Reception-120 Banquet-100 Classroom-80 Theatre-120

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Lake Ontario Fun Fact: Walleye, coho salmon and chinook salmon and a number of trout varieties, including rainbow and steelhead, are some of the fish that swim the waters of Lake Ontario. Invasive mussels cover nearly half of the bottom of the lake in the coastal areas.

Novotel Toronto Mississauga Centre Contact: Shannon Hill, 905-803-6903, 3670 Hurontario Street, Mississauga, ON L5B 1P3 Email: shannon.hill@accor.com, Fax: 905-896-4029 Web: www.novotel-toronto-mississauga.com Description: One of the largest hotels in the heart of Mississauga, with over 11,000 sq. ft. of meeting space. All the attractions and amenities of a downtown property with proximity to the airport. 4 Green Keys. Capacity: Reception-400 Banquet-280 Classroom-280 Theatre-400

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Storage

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12’11’’

—

Yes $

Door Access/ No

Waterside Inn, The Contact: Toni Frankfurter, 905-891-5661, 15 Stavebank Road South, Mississauga, ON L5G 2T2 Email: tfrankfurter@watersideinn.ca, Fax: 905-891-6349 Web: www.watersideinn.ca Description: In the heart of Port Credit, one of Mississauga’s oldest and most affluent area. Only 20 minutes to Pearson International Airport and 30 minutes to downtown Toronto. Capacity: Reception-450 Banquet-300 Classroom-300 Theatre-450

5,430

18’

Yes

Door Access/ No

Doubletree Fallsview Resort & Spa by Hilton Contact: Robert Orsini, 905-358-3817, 800-730-8609 6039 Fallsview Boulevard, Niagara Falls, ON L2G 3V6 Email: sales@niagarafallsdoubletree.com, Fax: 905-358-3680 Web: www.niagarafallsdoubletree.com Description: Full service resort hotel, AAA/CAA four-diamond award recipient. Unique relaxed Grand Lodge atmosphere. Ten event rooms for up to 295 persons. 4 Green Keys and 4 Diamonds. Capacity: Reception-296 Banquet-296 Classroom-225 Theatre-400

4,429

14’

Yes

Yes $

Yes/No

Embassy Suites Hotel Contact: Rosetta Snell, 905-356-3600, 800-420-6980 6700 Fallsview Boulevard, Niagara Falls, ON L2G 3W6 Email: rsnell@fallsviewgroup.com, Fax: 905-356-0472 Web: www.embassysuitesniagara.com Description: 42 storeys above Niagara Falls,great location for any meeting, banquet or retreat. Over 19,790 sq. ft. of flexible meeting and banquet space, and tworoom suites overlooking Niagara Falls. Capacity: Reception-1000 Banquet-650 Classroom-325 Theatre-750

9,520

13’

—

Yes $

Yes/Yes

Fallsview Casino Resort Contact: Annette Bennitz, 905-371-7740, 888-222-3353 6380 Fallsview Boulevard, Niagara Falls, ON L2G 7X5 Email : abennitz@fallsviewcasinoresort.com, Fax : Web: www.FallsviewCasinoResort.com Description: Everything you require for a successful, stimulating and special conference for 15 or 1,500 guests. Capacity: Reception-2500 Banquet-1250 Classroom-1500 Theatre-2500

28,025

17’

Yes

Yes $

Yes/Yes

Great Wolf Lodge Contact: April Boudreau, 905-353-5612, 888-878-1818 3950 Victoria Avenue, Niagara Falls, ON L2E 7M8 Email: aboudreau@greatwolfniagara.com, Fax: 905-354-5588 Web: www.greatwolf.com Description: Can accomodate all corporate needs from an office meeting to a national conference. Complimentary team building activities, spa escapes, complete with their own themed waterpark. Capacity: Reception-200 Banquet-170 Classroom-150 Theatre-260

2,160

8’

Yes

Yes/ Outdoor

Parking

height

C eiling

Largest room (sq. ft.)

Sheraton Gateway Hotel Contact: Sibylle Jenny, 905-405-2001, PO Box 3000, Toronto International Airport, Mississauga, ON L5P 1C4 Email: sibylle.jenny@sheraton.com, Fax: 905-405-4933 Web: www.starwoodhotels.com/sheraton/torontoairport Description: The only hotel located in Toronto’s Pearson International Airport. Quiet, flexible function space, ideal for inbound welcome receptions as well as corporate meetings. Capacity: Reception-300 Banquet-200 Classroom-144 Theatre-300

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—

Yes

Yes $

Door Access/ Yes

Marriott Gateway on the Falls Contact: Kathy McMurray, 905-374-3174, 800-493-5187 6755 Fallsview Boulevard, Niagara Falls, ON L2G 3W7 Email: sales@fallsview.com, Fax: 905-374-3715 Web: www.marriottgatewayonthefalls.com Description: Hotel with 40,000 sq. ft. of meeting space and 405 rooms in 32-storey building overlooking the Falls. Facing the Scotiabank Convention Centre; within walking distance to Fallsview Casino and major attractions. 3 Green Keys and 4 Diamonds. Capacity: Reception-1400 Banquet-700 Classroom-450 Theatre-1000

8,470

14’6»

Yes

Yes $

Yes 7 am-3 pm/Yes

Marriott Niagara Falls Fallsview Hotel & Spa Contact: Kathy McMurray, 905-374-3174, 800-493-5187 6740 Fallsview Boulevard, Niagara Falls, ON L2G 3W6 Email: sales@fallsview.com, Fax: 905-374-3715 Web: www.niagarafallsmarriott.com Description: Five star luxury hotel overlooking the Falls; steps away from Scotiabank Convention Centre; within walking distance to Fallsview Casino and other local attractions. 4 Diamonds. Capacity: Reception-320 Banquet-200 Classroom-140 Theatre-260

3,160

10’

Yes

Yes $

Yes 7 am-3 pm/No

Sheraton On The Falls Contact: Sales Department, 905-374-4445, 888-234-8410 5875 Falls Avenue, Niagara Falls, ON L2G 3K7 Email: sales@niagarafallshotels.com, Fax: Web: www.sheratononthefalls.com Description: Cornerstone of the 20 acre Falls Avenue Entertainment Complex located within steps of Niagara Falls in the heart of Niagara’s premier Falls View district. 3 Green Keys. Capacity: Reception-1800 Banquet-1440 Classroom-1200 Theatre-1200

14,190

Yes

Yes $

Yes/Yes

Hilton Garden Inn Niagara-on-the-Lake Contact: Candace Leblanc, 905-984-4200, 866-777-9877 500 York Road, Niagara-on-the-Lake, ON L0S 1J0 Email : candace.leblanc@hilton.com, Fax : 905-984-4364 Web: www.niagaraonthelake.hgi.com Description: Beautiful and flexible meeting space in the heart of wine country. Direct Access to outdoors. Capacity: Reception-250 Banquet-200 Classroom-140 Theatre-250

3,080

12’

Yes

Door Access/ No

Pillar and Post (Vintage Hotels) Contact: Sales Office, 905-468-2123, 888-669-5566 48 John St. W, PO Box 1011, Niagara-on-the-Lake, ON L0S 1J0 Email : salesinquiry@vintage-hotels.com, Fax : 905-468-8646 Web: www.vintage-hotels.com Description: Providing first-class accommodation with country charm, in historic Niagara-on-the-Lake. Make business a pleasure with over 11,000 sq.ft. of flexible meeting space in a relaxed yet elegant ambiance. 4 Green Keys. Capacity: Reception-250 Banquet-192 Classroom-135 Theatre-250

2,926

10’

Yes

Yes/No

Parking

C eiling

height

Largest room (sq. ft.)

Hilton Niagara Falls Contact: Mary Ann Quait, 905-354-7887, 6361 Fallsview Boulevard, Niagara Falls, ON L2G 3V9 Email : mary.ann.quait@niagarafallshilton.com, Fax : 905-374-6707 Web: www.niagarafalls.hilton.com Description: Overlooking the American and Canadian Falls, directly connected to the Niagara Fallsview Casino Resort and with more than 12,000 sq. ft. of meeting space and a large ballaroom. 3 Green Keys. Capacity: Reception-625 Banquet-450 Classroom-450 Theatre-625

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1,363

10’

Yes

Yes/No

Queen’s Landing (Vintage Hotels) Contact: Sales Office, 905-468-1362, 888-669-5566 155 Byron Street, Box 1180, Niagara-on-the-Lake, ON L0S 1J0 Email : salesinquiry@vintage-hotels.com, Fax : 905-468-8646 Web: www.vintage-hotels.com Description: Spectacular Georgian-style mansion on the banks of the Niagara River, offering over 15,000 sq. ft. of executive-quality meeting facilities and 142 elegantly-appointed guestrooms. 4 Green Keys. Capacity: Reception-400 Banquet-300 Classroom-250 Theatre-420

4,756

10’

Yes

Yes/No

White Oaks Conference Resort & Spa Contact: Julie Lepp, 905-704-5638, 253 Taylor Road, Niagara-on-the-Lake, ON L0S 1J0 Email : jlepp@whiteoakresort.com, Fax : 905-704-5616 Web: www.whiteoaksresort.com Description: Canada’s only Resort Hotel and Spa to be recognized as a member of the prestigious IACC. Amphitheatre with data port at each seat. Euro-design 8-hour chairs, exclusive to White Oaks. Capacity: Reception-750 Banquet-580 Classroom-450 Theatre-825

6,042

16’

Yes

Yes/Yes

Holiday Inn & Suites Oakville @ Bronte Contact: Johanna Redmond, 905-847-1000, 800-880-3188 2525 Wyecroft Road, Oakville, ON L6L 6P8 Email : whg7201s@whg.com, Fax : 905-847-0032 Web: www.hioakvillebronte.ca Description: In picturesque Oakville half way between Toronto and Niagara Falls. Over 7,000 sq ft of meeting space and 144 guestrooms. Adjacent to the Oakville Conference Centre with an additional 20,000 sq ft meeting space. Complimentary WIFI. 4 Green Keys. Capacity: Reception-250 Banquet-200 Classroom-90 Theatre-200

1,700

12’

Yes

Door Access/ No

height

Largest room (sq. ft.)

Prince of Wales (Vintage Hotels) Contact: Sales Office, 905- 468-1362, 888-669-5566 6 Picton Street, Niagara-on-the-Lake, ON L0S 1J0 Email: salesinquiry@vintage-hotels.com, Fax: 905-468-8646 Web: www.vintage-hotels.com Description: Located in the heart of Niagara-on-the-Lake, Prince of Wales is an oasis of Victorian elegance filled with 21st century comforts and over 4,400 sq. ft. of beautifully appointed meeting space. 4 Green Keys. Capacity: Reception-90 Banquet-80 Classroom-60 Theatre-90

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1,300

8’

Yes

Door Access/ No

Sheraton Parkway Toronto North Hotel Contact: Monique Dennison, 905-882-3101, 800-668-0101 600 Highway 7 East, Richmond Hill, ON L4B 1B2 Email : moniquedennison@sheratonparkway.com, Fax : 905-882-3100 Web: www.sheratonparkway.com Description: 30,000 sq. ft. of recently renovated function space, just off Highway 404 north of Highway 401. 4 Green Keys. Capacity: Reception-1500 Banquet-1000 Classroom-600 Theatre-1200

10,030

16.5’

Yes

Yes/Yes

Four Points By Sheraton St Catharines Niagara Suites Contact: Elizabeth Simpson, 905-984-8484, x.1819, 877-848-3782 3530 Schmon Parkway, St Catharines, ON L2V 4Y6 Email: elizabeth.simpson@fourpointsstcatharines.com, Fax: 905-984-6691 Web: www.fourpoints.com/stcatharines Description: In the heart of the Niagara Region, surrounded by world class wineries and renowned golf courses. The only all suites Four Points by Sheraton with 11,000 sq. ft. of function space with natural light. Capacity: Reception-500 Banquet-250 Classroom-180 Theatre-400

3,350

12’

—

Yes

Yes/Yes

height

Largest room (sq. ft.)

Monte Carlo Inn Oakville Suites Contact: Irfan Hussain, 905-849-9500, 877-849-9500 374 South Service Road East, Oakville, ON L6J 2X6 Email: customerservice@montecarloinns.com, Fax: 905-849-6405 Web: www.montecarloinns.com Description: Close to Oakville’s beautiful waterfront; well-appointed rooms. Capacity: Reception-75 Banquet-75 Classroom-50 Theatre-100

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Lake Ontario Fun Fact:

Because of the lake’s depth and the warm weather that comes in from the southwest, Lake Ontario rarely freezes over. Water temperatures reach a high of about 75 F (24C) in August to a low of about 37F (3C) in February.

Holiday Inn and Suites St. Catharines Parkway Convention Centre Contact: Adrian Nitsopoulos, 905-704-3873, 877-688-2324 327 Ontario St, St Catharines, ON L2R 5L3 Email : adrian.nitso@honhotels.com, Fax : 905-684-6432 Web: http://www.holidayinn.com/hotels/us/en/st.-catharines/ycmsa/hoteldetail Description: Minutes from all of Niagara attractions and wineries. 20,000 sq ft. conference centre with picturesque glass atrium surrounding conference space. Capacity: Reception-1800 Banquet-900 Classroom-750 Theatre-1500

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10’3”

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Yes/Yes

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8,000

20’

Yes

Door Access/ No

Homewood Suites by Hilton Toronto Vaughan Contact: Caroline Palo, 905-760-1660, 618 Applewood Crescent, Vaughan, ON L4K 4B4 Email : caroline.palo@hilton.com, Fax : 905-760-1663 Web: www.torontovaughan.homewoodsuites.com Description: Modern design of the York Ballroom accommodates corporate groups up to 75 people and weddings up to 150. Complimentary wired/wireless internet Access and Access to 24 hour business centre. Capacity: Reception-200 Banquet-120 Classroom-90 Theatre-200

2,160

18’

Yes

Door Access/ No

SpringHill Suites by Marriott Toronto Vaughan Contact: Mark Jones, 905-760-9960, 612 Applewood Crescent, Vaughan, ON L4K 4B4 Email : mjones@springhillsuitesvaughan.com, Fax : 905-760-9907 Web: www.springhillsuitesvaughan.com Description: Vaughan’s newest hotel with suites 25% larger than regular guest rooms. Microwave, mini-fridge, iPod docking station and CAT 6 highspeed intenet Access standard features. Free breakfast daily. Free parking. Bar Lounge on site. 3 Green Keys. Capacity: Reception-300 Banquet-240 Classroom-170 Theatre-270

3,100

Yes

No/No

Ancaster Mill Contact: Kevin Marshall, 905-648-1827, 548 Old Dundas Road, Ancaster, ON L9G 3J4 Email: kevin@ancastermill.com, Fax: 905-648-1098 Web: www.ancasteroldmill.com Description: Offering a relaxed country setting close to the city. As an added feature, walking trails are available through the woods for attendees to use for a revitalizing break. Capacity: Reception-250 Banquet-250 Classroom-120 Theatre-225

3,600

12’

Yes

Door Access/ No

Lionhead Golf and Country Club Contact: Shelley Davies, 905-455-8400, 8525 Mississauga Road, Brampton, ON L6Y 0C1 Email: catering@golflionhead.com, Fax: 905-455-5815 Web: www.golflionhead.com Description: Offers two top-ranked, award-winning golf courses, the Legends and its sister, the Masters. Capacity: Reception-500 Banquet-400 Classroom-144 Theatre-500

2,450

25’

Yes

Yes/Yes

Pearson Convention Centre Contact: Fernando Branco, 905-494-0444, 2638 Steeles Avenue East, Brampton, ON L6T 3L7 Email: fernando@pearsonconvention.com, Fax: 905-494-0344 Web: www.pearsonconventioncenter.com Description: Fully equipped with state-of-the art-technology. Flexible meeting and event spaces. Close to all major highways and amenities. Capacity: Reception-2363 Banquet-1883 Classroom-1020 Theatre-2529

24,485

—

Yes

Yes/Yes

height

Largest room (sq. ft.)

Hilton Garden Inn Toronto Vaughan Contact: Alexis Edgar, 905-660-4700, 888-269-4115 3201 Highway 7 West, Vaughan, ON L4K 5Z7 Email : alexis.edgar@hilton.com, Fax : 905-660-4300 Web: www.torontovaughan.stayhgi.com Description: Offers state of the art light and sound. Located next to great team building attractions, close to all major highways and Toronto Pearson International Airport. Capacity: Reception-700 Banquet-600 Classroom-325 Theatre-800

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Yes

Yes/Yes

Atrium Banquets Conference Centre Contact: Luisa Linares, 905-319-0499, 5420 North Service Road, Burlington, ON L7L6C7 Email: luisa@atriumbc.cca, Fax: 905-319-1266 Web: www.atriumbc.ca Description: For gala affairs to racy fundraisers, banquets guaranteed to be the highlight of any conference. Unique style of French service. Capacity: Reception-200 Banquet-275 Classroom-150 Theatre-350

3,500

25’

—

Yes

Yes/No

Burlington Art Centre Contact: Ian Ross, 905-632-7796 x 306, 1333 Lakeshore Road, Burlington, ON L7S 1A9 Email: info@thebac.ca, Fax: 905-632-0278 Web: www.thebac.ca Description: Beautiful open plan and adaptable space adjacent to Lake Ontario and the Boardwalk. Exhibits can be integrated into events. Capacity: Reception-200 Banquet-180 Classroom-80 Theatre-200

—

25’

Yes

Yes $

Door Access/ No

Burlington Convention Centre Contact: Luis Azevedo, 905-319-0319, 1120 Burloak Drive, Burlington, ON L7L 6P8 Email: luis@burlingtonconventioncentre.ca, Fax: 905-319-3989 Web: www.burlingtonconventioncentre.com Description: An incomparable combination of contemporary elegance and stateof-the art technology backed by a spirit of first-class hospitality, gourmet cuisine and French-style service. Capacity: Reception-1200 Banquet-800 Classroom-600 Theatre-1200

12,300

15’

Yes

Yes/Yes

Royal Ambassador Event Centre Contact: Melody Simpson, 905-584-6868, 15430 Innis Lake Road, Caledon, ON L7C 2Z1 Email: melody@royalambassador.ca, Fax: 905-584-0101 Web: http://www.theroyalambassador.com/ Description: Less than 30 minutes from Toronto, a beautifully-appointed facility set within the most tranquil surroundings. Beautiful lake views. Capacity: Reception-550 Banquet-530 Classroom-300 Theatre-950

7,770

16.5’

Yes

Yes/Yes

Venetian Banquet and Hospitality Centre Contact: Joseph Mete, 905-660-1110, 219 Romina Drive, Concord, ON L4K 4V3 Email: joem@thevenetian.ca, Fax: 905-660-1113 Web: www.thevenetian.ca Description: Artistically designed function space with interesting architectural features. Expandable meeting/banquet room to accommodate all group sizes. Close to the airport and major highways. Capacity: Reception-1200 Banquet-800 Classroom-600 Theatre-800

—

Yes

Yes/Yes

height

Speranza Banquet Hall Ltd Contact: Sevelino Carnevale, 905-793-3458, 510 Deerhurst Drive, # A, Brampton, ON L6T 5H9 Email: info@speranzahall.ca, Fax: 905-793-9301 Web: www.speranzahall.ca Description: Each of the three enchanting ballrooms creates an elegant and warm ambiance featuring beautiful European chandeliers, marble dance floors and Roman-inspired architecture and artwork. Capacity: Reception-2000 Banquet-2000 Classroom-1000 Theatre-2000

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Lake Ontario Fun Fact:

Champlain first called it Lake St. Louis in 1632. On a Sanson map in 1656, it remained Lac de St. Louis. In 1660, Creuxius gave it the name Lacus Ontarius. Ontara in Iroquois means «lake,» and Ontario, «beautiful lake.»

Copetown Woods Golf Club Contact: Nicky Noel, 905-627-9268 x 24, 877-267-3696 1430 Concession 2 West, Copetown, ON L0R 1J0 Email: nnoel@copetownwoods.com, Fax: 905-627-8815 Web: www.copetownwoods.com Description: Championship golf course and premiere facility catering to all events. Experience the old school charm of the Victorian clubhouse with all modern amenities. Capacity: Reception-200 Banquet-200 Classroom-150 Theatre-150

2,500

14’

—

Yes

Yes/No

Casablanca Winery Inn & Spa Contact: Lori Alexander, 905-309-7171, 4 Windward Drive, Grimsby, ON L3M 4E8 Email: sales@casablancawineryinn.com, Fax: 905-309-2327 Web: www.casablancawineryinn.com Description: Boutique Inn overlooking Lake Ontario with over 9,000 sq. ft. of conference and meeting space, private dining rooms, ballrooms and a chapel. For groups up to 300 people. Capacity: Reception-400 Banquet-300 Classroom-170 Theatre-400

4,644

—

Yes

Yes/No

Art Gallery of Hamilton Contact: Jodie Fauman/ Allison Aulenback, 905-527-6610, ext. 234/ext. 277, 123 King Street West, Hamilton, ON L8P 4S8 Email: jodie@artgalleryofhamilton.com events@artgalleryofhamilton.com, Fax: 905-577-6940 Web: www.artgalleryofhamilton.com Description: Beautiful surroundings and excellent facilities with flexibility for client to choose own vendors and suppliers. Capacity: Reception-235 Banquet-200 Classroom-100 Theatre-235

3,260

40’

Yes

Yes $

Yes/No

Carmen’s Banquet Hall Contact: Justin Mencfeld, 905-383-4100, 1520 Stonechurch Road East, Hamilton, ON L8W 3P9 Email: info@carmens.com, Fax: 905-574-1480 Web: www.carmens.com Description: Luxurious and award-winning venue. Complete décor selection with chair covers, centrepieces and more. Executive chef Martin Kaneve prepares tantalizing cuisine. Capacity: Reception-1350 Banquet-1150 Classroom-800 Theatre-1600

14,500

26’

Yes

Yes/Yes

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65’

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Hamilton Convention Centre Contact: Ammar Balika, 905-546-3000, 1 Summers Lane, Hamilton, ON L8P 4Y2 Email: conventioncentre@hamilton.ca, Fax: 905-522-3380 Web: www.hecfi.ca Description: Total exhibition space of 40,000 sq ft. In a self-contained facility. Excellent location in the heart of Hamilton, close to the Hamilton International airport, with adjacent hotels. Capacity: Reception-1350 Banquet-1350 Classroom-1350 Theatre-1541

19,662

25’

Yes

Yes/Yes

Liuna Station Banquet Centre Contact: Vico Rosatone, 905-525-2410, ext.221, 866-525-2410 360 James Street North, Hamilton, ON L8L 1H5 Email: liunastation@liunastation.com, Fax: 905-525-4013 Web: www.liunaevents.com Description: Impressive executive boardroom and meeting rooms. Internet Access, data ports and teleconferencing facilities. Other equipment also available. Centrally located. Capacity: Reception-800 Banquet-800 Classroom-500 Theatre-800

7,761

18’

Yes

Yes/Yes

Olympia Catering and Banquet Centre Contact: Carmell Ippolito, 905-312-6951, 1162 Barton Street East, Hamilton, ON L8H 2V6 Email: carm@grandolympia.ca, Fax: 905-312-9963 Web: www.olympiabanquets.ca Description: Red carpet service by polished and highly trained staff. Recently renovated property providing all required services in-house. Capacity: Reception-500 Banquet-400 Classroom-300 Theatre-550

4,200

18’

Yes

Yes/No

Renaissance Catering & Special Events Centre Contact: Domenic De Angelis, 905-560-2500, 2289 Barton Street East, Hamilton, ON L8E 2W8 Email: info@renaissancehall.com, Fax: 905-560-7155 Web: www.renaissancehall.com Description: Three beautifully decorated banquet ballrooms. Specializing in succulent European dishes prepared fresh from scratch. Conveniently located minutes from the QEW and New Red Hill Expressway. Capacity: Reception-800 Banquet-700 Classroom-350 Theatre-1000

13,000

14’

Yes

Door Access/ Yes

Royal Botanical Gardens Contact: Terri Jenner , 905-527-1158, ext. 273, 680 Plains Road West, Hamilton/Burlington, ON L7T 4H4 Email: rentals@rbg.ca, Fax: 905-577-0375 Web: www.rbg.ca Description: Host indoor and outdoor functions in one of southern Ontario’s most idyllic settings in a year-round facility. Several garden options during the summer. Capacity: Reception-450 Banquet-450 Classroom-300 Theatre-450

5,400

—

Yes

Door Access/ Outdoor

Parking

Storage

height

Copps Coliseum Contact: John Elder, 905-546-3076, 101 York Boulevard, Hamilton, ON L8R 3L4 Email: john.elder@hamilton.ca, Fax: 905-546-3483 Web: www.hecfi.ca Description: Variety of space options designed to accommodate a broad range of meeting sizes and functional needs. Capacity: Reception-3000 Banquet-2000 Classroom-2000 Theatre-3000

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10’

Yes

Yes/ Outdoor

Tannery Event Centre Contact: Kristen Smith, 519-744-1555, 800-667-0833 151 Charles Street West, Kitchener, ON N2G 1H6 Email: ksmith@bingemans.com, Fax: 519-744-1985 Web: www.bingemans.com/catering/venues/the_tannery.php Description: Located in the technological hub of Kitchener’s Tannery District. Revitalized from a robust mill to a contemporary event setting. Capacity: Reception-250 Banquet-180 Classroom-160 Theatre-250

3,600

22’

Yes

Yes/Yes

Angus Glen Golf Club And Conference Centre Contact: Chantal Headrick, 905-887-0090 x 251, 10080 Kennedy Road, Markham, ON L6C 1N9 Email: cheadrick@angusglen.com, Fax: 905-887-9424 Web: www.angusglen.com Description: Some of the most beautiful event rooms in the 905 region. The Great Hall features stained glass overhead lighting and vaulted ceilings. Capacity: Reception-1200 Banquet-500 Classroom-400 Theatre-600

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50’

Yes

Door Access/ Yes

Markham Museum Contact: Enzo Greco, 905-294-4576, 9350 Markham Road, Markham, ON L3P 3J3 Email: mwright@markham.ca, Fax: 905-294-4590 Web: www.markhammuseum.ca Description: Four beautifully preserved indoor/outdoor facilities on 25 acres of parkland. Great facility for a corporate meeting, barbecue, wedding, birthday or family get-together. Capacity: Reception-200 Banquet-175 Classroom-100 Theatre-200

4,000

20’

Yes

No/ Outside

476

10’

Yes

Yes/No

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30’

Yes

Door Access/ No

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Kingbridge Conference Centre & Institute Contact: Sales, 905-833-6512, 12750 Jane Street, King City, ON L7B 1A3 Email: sales@kingbridgecentre.com, Fax: 905-833-0762 Web: www.kingbridgecentre.com Description: Located minutes north of Toronto on 114 rolling acres, an IACC property designed especially for meetings and conferences. Beautiful, creative meeting space and gardens. Capacity: Reception-350 Banquet-200 Classroom-140 Theatre-350

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Air Combat Zone Contact: Steve Bigg, 905-602-4775, 5170 Dixie Road, Suite 101, Mississauga, ON L4W 1E3 Email: sbigg@aircombatzone.com, Fax: 905-602-5501 Web: www.aircombatzone.com Description: For something different try incredibly realistic flight simulators and pre-mission training combined with our versatile meeting and catering facilities. Capacity: Reception-60 Banquet-28 Classroom-20 Theatre-20 Grand Metropolitan of Mississauga Contact: , 905-624-4009, 5165 Dixie Road, Mississauga, ON L4W 4G1 Email: info@grandmetropolitan.ca, Fax: 905-624-4931 Web: www.grandmetropolitan.ca Description: Reception facility boasting two newly redesigned ballrooms, elegantly appointed with panoramic windows, and luxurious décor. Capacity: Reception-540 Banquet-650 Classroom-250 Theatre-600

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International Centre Contact: Lee-Anne Leckie, 905-677-6131 ext. 116, 800-567-1199 6900 Airport Road, Mississauga, ON L4V 1E8 Email: info@internationalcentre.com, Fax: 905-677-3089 Web: www.internationalcentre.com Description: A 500,000 square foot trade and consumer show facility and conference centre including a 17,000 sq. ft. ballroom divisible into a total of 8 sections. Capacity: Reception-3700 Banquet-1700 Classroom-1200 Theatre-2500

100,000

23 - 35’

Yes

Yes/Yes

Living Arts Centre Contact: Anne Parker, 905-306-6015, 4141 Living Arts Drive, Mississauga, ON L5B 4B8 Email: anne.parker@livingarts.on.ca, Fax: 905-306-6120 Web: www.livingartscentre.ca Description: Conveniently located minutes form Pearson International Airport, this multi-purpose venue offers 210,000 sq.ft. of theatre, meeting room and exhibit space. Complimentary underground parking is available. Capacity: Reception-500 Banquet-370 Classroom-0 Theatre-500

7,220

—

Yes

Yes/Yes

Mississauga Convention Centre Contact: Cliff Silveira, 905-564-1920, 75 Derry Road West, Mississauga, ON L5W 1G3 Email: cliff@mississaugaconvention.com, Fax: 905-564-2399 Web: www.mississaugaconvention.com Description: 30,000 sq.ft of meeting and exhibit space. Ground level flooring, direct entry loading docks; pillar and obstruction free. Capacity: Reception-2200 Banquet-2080 Classroom-1090 Theatre-2400

25,000

20’

Yes

Yes/Yes

Mississauga Grand Banquet & Convention centre Contact: Sam Stratigeas, 905-501-0043, 35 Brunel Road, Mississauga, ON L4Z 3E8 Email: sales@mississaugagrand.com, Fax: 905-501-0310 Web: www.mississaugagrand.com Description: Convenient location at Hurontario and Highway 401. Parking for 600 cars, within walking distance of three major hotels. Less than 10 minutes from Pearson International Airport. Capacity: Reception-600 Banquet-500 Classroom-200 Theatre-800

14,000

17’

Yes

Yes/Yes

Playdium Contact: Pamela Kerr, 905-273-4810 x 294, 99 Rathburn Road West, Mississauga, ON L5B 4C1 Email: pkerr@playdium.com, Fax: 905-273-4222 Web: www.playdium.com Description: Experience the ultimate adventure at Playdium. Live out your fantasies on a variety of arcade games, redemption games, batting cages, go-karts, mini golf and a fully-licensed restaurant. Capacity: Reception-150 Banquet-150 Classroom-80 Theatre-200

7,000

20’

—

Yes

Yes/No

Red Rose Convention Centre Contact: Rui Dias, 905-565-6650, 1233 Derry Road East, Mississauga, ON L5T 1B6 Email: rui@redroseconventioncentre.com, Fax: 905-362-0441 Web: www.redroseconventioncentre.com Description: Elegant design and décor combined with state-of-the-art technology and a commitment to high quality and service. Capacity: Reception-1800 Banquet-1200 Classroom-700 Theatre-1800

12,655

—

Yes

Yes/Yes

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25.5’

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Door Access/ Yes

Scotiabank Convention Centre Contact: Sales, 905-357-6222, 888-997-6222 6815 Stanley Avenue, Niagara Falls, ON L2G 3Y9 Email: sales@fallsconventions.com, Fax: 905-357-6212 Web: www.fallsconventions.com Description: Recently opened and designed to LEED Silver; 280,000 sq. ft. convention centre located in the Fallsview Tourist District, 5 minute walk to 3,500 hotel rooms and attractions. Capacity: Reception-7000 Banquet-6000 Classroom-5000 Theatre-7000

82,000

30’

—

Yes

—

Château des Charmes Contact: Erin Hughes, 905-262-4219, ext.27 1025 York Road, Niagara-on-the-Lake, ON L0S 1P0 Email: erinh@chateaudescharmes.com, Fax: 905-262-5548 Web: www.chateaudescharmes.com Description: Elegant and intimate spaces for small or large events, both indoors and outdoors under a semi-permanent tent with interlocking floor. Custom events, wine education and team building activities available. Capacity: Reception-125 Banquet-125 Classroom-0 Theatre-0

1500

12’

—

Yes

Door Access/ No

Hillebrand Winery Contact: Kelly Shannon, 905-468-6504, 888-609-4442 1249 Niagara Stone Road, Niagara-on-the-Lake, ON L0S 1J0 Email: groups@hillebrand.com, Fax: 905-468-1920 Web: www.hillebrand.com Description: Wine Country destination for groups of all sizes. Locally inspired cuisine prepared by Executive Chef Frank Dodd paired with Hillebrand’s premium wines. Capacity: Reception-125 Banquet-125 Classroom-0 Theatre-0

—

15’

—

Yes

Door Access/ No

Inniskillin Wines Contact: Visitor Experience Manager, Sales, 905-468-8056, 888-466-4754 1499 Line 3, Niagara-on-the-Lake, ON L0S 1J0 Email: corporateevents@inniskillin.com, Fax: 905-468-5355 Web: www.inniskillin.com Description: Winery tours, private lunches and exclusive dinners staged throughout the estate and vineyard located along the picturesque Niagara parkway. Capacity: Reception-250 Banquet-80 Classroom-0 Theatre-0

—

Yes

Door Access/ No

Jackson-Triggs Niagara Estate Winery Contact: Visitor Experience Manager, Sales, 905-468-8056, 2145 Regional Road 55, Niagara-on-the-Lake, ON L0S 1J0 Email: corporateevents@jacksontriggswinery.com, Fax: 905-468-4673 Web: www.jacksontriggswinery.com Description: Ideal venue for groups up to 250 people year round with larger programs available in the summer in our 500 seat outdoor amphitheatre and adjacent vineyard marquee. Capacity: Reception-250 Banquet-48 Classroom-0 Theatre-500

—

Yes

Door Access/ No

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Canadian Warplane Heritage Museum Contact: Cathy McSevney, 905-679-4183, 9280 Airport Road, Mount Hope, ON L0R 1W0 Email: catering@warplane.com, Fax: 905-679-4186 Web: www.warplane.com Description: The experience begins the moment you arrive at this fabulous museum facility. Imagine holding a corporate event with a vintage aircraft as your backdrop! Capacity: Reception-1000 Banquet-1000 Classroom-1000 Theatre-1000

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Pillitteri Estates Winery Contact: Sharlene Platakis, 905-468-3147, x.250, 1696 Niagara Stone Road, RR # 2, Niagara-on-the-Lake, ON L0S 1J0 Email: winery@pillitteri.com, Fax: 905-468-0389 Web: www.pillitteri.com Description: Offering personalized winery tours and tastings, and unique varities of Icewines. Capacity: Reception-60 Banquet-60 Classroom-60 Theatre-60

1,200

8’

Yes

—

Small Talk Vineyards Contact: Heather Dowd, 905-935-3535 ext. 224, 1242 Irvine Road, Niagara-on-the-Lake, ON L0S 1J0 Email: hdowd@smalltalkvineyards.com, Fax: 905-646-8892 Web: www.smalltalkvineyards.com Description: Provides a beautiful and affordable location to host your next corporate event, wedding, family party or large tasting. Capacity: Reception-250 Banquet-100 Classroom-0 Theatre-0

1,800

14’

Yes

Yes/No

Stratus Vineyards Contact: Hayley Bishop, 905-468-1806, 866-468-1806 2059 Niagara Stone Road, Niagara-on-the-Lake, ON L0S 1J0 Email: hayleybishop@stratuswines.com, Fax: 905-468-0847 Web: www.stratuswines.com Description: Premium, artisanal wine-making practices, sustainability and focus on design. Events at Stratus synergize dynamic chefs, eco-chic spaces and celebrated wines into memorable moments. Capacity: Reception-120 Banquet-50 Classroom-60 Theatre-70

2,160

17’

—

Yes

Yes/No

Harbour Lighthouse Banquet and Conference Centre Contact: Anna Christiansen, 905-827-1315, 2340 Ontario Street, Oakville, ON L6L 6P7 Email: anna@harbourbanquet.ca, Fax: 905-827-6582 Web: www.harbourbanquet.ca Description: Situated at Bronte Marina with fabulous lake views. Patio open during summer months. Bright open plan atmosphere and flexible meeting space. Capacity: Reception-300 Banquet-250 Classroom-155 Theatre-350

3,680

—

Yes

—

Oakville Conference Centre Contact: Zorka Kosic, 905-618-7510, 2515 Wyecroft Road, Oakville, ON L6L 6P8 Email: events@oakvilleconference.com, Fax: 905-847-0032 Web: www.oakvilleconference.com Description: Conveniently located banquet facility, the largest on Oakville, midway between Toronto and Niagara Falls. Capacity: Reception-1200 Banquet-825 Classroom-450 Theatre-1050

10,740

12’

Yes

Door Access/ Yes

height

Peller Estates Winery Contact: Kelly Shannon, 905-468-6504, 888-609-4442 290 John Street East, Niagara-on-the-Lake, ON L0S 1J0 Email: kelly.shannon@peller.com, Fax: 905-468-1920 Web: www.peller.com Description: Experience the art of wine and food pairing with wine from Peller Estates Private Reserves and seasonal cuisine prepared by Chef Jason Parson. Offers private rooms overlooking the vineyards or authentic wine cellar for dining. Capacity: Reception-250 Banquet-180 Classroom-0 Theatre-0

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18’

Yes

Yes/Yes

Otello’s Banquet Hall Contact: Joanne Isabella, 905-849-6416, 2273 Royal Windsor Drive, Oakville, ON L6J 7X8 Email: office@otellos.com, Fax: 905-849-5816 Web: www.otellos.com Description: Close to QEW and 401/403. Pleasant décor, excellent food and service. Main ballroom divides for smaller groups or separate meeting/dining areas. Capacity: Reception-250 Banquet-250 Classroom-150 Theatre-300

3,564

12’

Yes

Door Access/ No

Octaviens Banquet Halls and conference Center Contact: Carol Cavallari, 905-434-1444, 559 Bloor Street West, Oshawa, ON L1J 5Y6 Email: carol@octaviens.ca, Fax: 905-436-2327 Web: www.octaviens.ca Description: Unique octagonal shape for each equal-sized room, with panoramic floor to ceiling windows. Free parking, LCD hook-ups, retractable screen and sound system. Capacity: Reception-350 Banquet-275 Classroom-175 Theatre-400

4,000

17’

—

Yes

Door Access/ No

Hernder Estate Wines Contact: Angel Fuscerruli, 905-684-3300, 1607 8th Avenue, St Catharines, ON L2R 6P7 Email: angel@hernder.com Web: www.hernder.com Description: Offers an excellent selection of fine VQA wines, as well as an outstanding array of foods. An outstanding Canadian winery site. Capacity: Reception-350 Banquet-300 Classroom-0 Theatre-350

—

Yes

Door Access/ No

Rockway Glen Golf Course & Estate Winery Contact: Shelley Traver, 905-641-1030, 877-ROCKWAY 3290 Ninth Street, St Catharines, ON L2R 6P7 Email: straver@rockwayglen.com, Fax: 905-641-2031 Web: www.rockwayglen.com Description: Golf course with winery onsite, suitable for weddings, special and corporate events. Capacity: Reception-300 Banquet-200 Classroom-150 Theatre-225

2,500

12’

—

Yes

Yes / No

Liuna Gardens Banquet Centre Contact: Robert Visca, 905-643-3117, 866-331-3875 526 Winona Road North, Stoney Creek, ON L8E 5E9 Email: liunagardens@liunagardens.com, Fax: 905-643-4478 Web: www.liunagardens.com Description: LIUNA Gardens has become the destination of choice for all corporate events. LIUNA Gardens located mid-way between Fort Eric and Toronto,just minutes away from Hamilton and St. Catharines, it’s ideal for bringing people together from far and wide. Capacity: Reception-600 Banquet-400 Classroom-200 Theatre-400

—

Yes

Yes/No

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Operating Engineers Banquet Hall and Conference Centre Contact: Michelle Dawson, 905-465-4358, 2245 Speers Road, Oakville, ON L6L 6X8 Email: mdawson@oebanquet.com, Fax: 905-465-4345 Web: www.oebanquet.com Description: State of the art meeting rooms at competitive rates. Professionally designed in an abundance of natural light. Easy highway Access. Close to hotels and Go train. Capacity: Reception-450 Banquet-500 Classroom-384 Theatre-700

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Door Access/ No

Canada’s Wonderland Contact: Jason Vandenberg, 905-832-7495, 9580 Jane Street, Vaughan, ON L6A 1S6 Email: jason.vandenberg@canadaswonderland.com, Fax: 905-832-7499 Web: www.canadaswonderland.com Description: Unmatched venue for team-building and entertainment. Rediscover the kid within whilst mixing business with pleasure. Seasonal outdoor activities. Capacity: Reception-1500 Banquet-1500 Classroom-800 Theatre-1000

—

Yes

Yes $

Yes/Yes

Chateau Le Jardin Conference & Event Centre Contact: Sandro Calcagno, 905-851-2200, 800-533-3009 8440 Highway 27, Vaughan, ON L4L 1A5 Email: sandro@lejardin.com, Fax: 905-851-2292 Web: www.lejardin.com Description: Award-winning, French-inspired decor. Large foyers with 30 foot ceilings, beautifully detailed two-way fireplace and walkouts to courtyard space. Ten minutes from Pearson International Airport. Over 600 complimentary ground level parking spots. Capacity: Reception-1800 Banquet-1300 Classroom-700 Theatre-1800

12,000

26’

Yes

Yes/Yes

La Primavera Hospitality & Convention Centre Contact: Joseph Carnovale, 905-265-8100, ext. 29, 77 Woodstream Boulevard, Vaughan, ON L4L 7Y6 Email: josephc@laprimavera.ca, Fax: 905-265-8101 Web: www.laprimavera.ca Description: Over 15,000 sq. ft. of meeting and exhibit space 14 km from Pearson International Airport. Customization includes hall size, lighting, audio-visual systems, menu options for corporate function. Capacity: Reception-1100 Banquet-900 Classroom-540 Theatre-1060

15,400

20’

Yes

Yes/Yes

Toscana Banquet and Conference Centre Contact: Sales Department, 905-660-5200, 3201 Highway # 7 West, Vaughan, ON L4K 5Z7 Email: info@toscanabanquethall.com, Fax: 905-660-4300 Web: www.toscanabanquethall.ca Description: Attached to the Hilton Garden Inn® Toronto/Vaughan. Spacious facility offering over 10,000 sq. ft. of banquet and meeting space for 20 to 850 guests. Award winning cuisine team. Capacity: Reception-800 Banquet-600 Classroom-500 Theatre-850

8,000

22’

—

Yes

—/No

Paramount Contact: Kostas Marmaras, 905-326-3000, 222 Rowntree Dairy Road, Woodbridge, ON L4L 9T2 Email: Kostas.m@bypeterandpauls.com, Fax: 905-326-3500 Web: www.bypeterandpauls.com Description: From large tradeshows and conferences to meetings and workshops. Strategically located 15 minutes from Pearson International Airport and easy Access to all major highways. Capacity: Reception-1737 Banquet-1400 Classroom-1137 Theatre-1650

16,896

25’

Yes

Yes/Yes

height

Cineplex Odeon Contact: Corporate Sales Manager, 416-323-6600, 1-800-313-4461 1303 Yonge St, Toronto, ON M4T 2Y9 Email: corporatesales@cineplex.com, Fax: 416-323-6616 Web: www.cineplex.com Description: Ideal to showcase products/services. Make a lasting impression with employees, suppliers, customers and media in a customized space. Unmatched selection of cinema space in the 905 region. Capacity: Reception-0 Banquet-0 Classroom-0 Theatre-449

Information

rooms

C eiling

Largest room (sq. ft.)

Venue

Meeting

The Guide

Mult i- p urp o se

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large vehicles

Storage

1,586

30’

Yes $

Door Access/ No

Old Barber House Restaurant Contact: Victor Petrovski, 905-858-7570, 5155 Mississauga Road, Mississauga, ON L5M 2L9 Email: oldbarberhouse@yahoo.com, Fax: Web: www.oldbarberhouse.com Description: Established in 1984 by the owner’s father, the same rich family tradition and passions are continued. Private meeting rooms are available and can accommodate 10 to 150 guests. Capacity: Reception-200 Banquet-150 Classroom-100 Theatre-200

1,800

16’

Yes

Yes/No

Casa Mia Ristorante Contact: Domenic Mollica, 905-356-5410, 3518 Portage Road, Niagara Falls, ON L2J 2K4 Email: dominic@casamiaristorante.com, Fax: 905-356-5419 Web: www.casamiaristorante.com Description: Sleek urban trattoria, delicious Italian cuisine. Complimentary shuttle service to and from Niagara Falls hotels and casinos. Capacity: Reception-150 Banquet-100 Classroom-20 Theatre-40

1,500

13’

Yes

Yes/No

Parking

C eiling

height

Largest room (sq. ft.)

Spencers Contact: Cassandra Udashkin, 905-633-7494 1340 Lakeshore Road, Burlington, ON L7S 1B1 Email: events@spencers.com, Fax: 905-356-4863 Web: www. spencersatthewaterfront.com Description: Panoramic views of Burlington Bay and Lake Ontario. Weatherfriendly 125-seat patio overlooks a summer pond and winter ice rink. Floor-toceiling windows throughout . Relaxing interior decor. Capacity: Reception-150 Banquet-100 Classroom-20 Theatre-40

Information

rooms

Meeting

Venue

Loading dock/

The Guide

Re st aura n ts

Alfogolar Event Centre & Restaurant Contact: Dario Di Giannantonio, 905-851-1166 ext. 26, 7065 Islington Ave, Woodbridge, ON L4L 1V9 Email: dario@alfogolar.com Fax: — Web: www.alfogolar.com Description: Suited for various corporate functions Capacity: Reception-1000 Banquet-700 Classroom-500 Theatre-800

15,000

22’

Yes

Yes 9:0021:00/ No

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Planning

The creative process Part 3

By Marc-Andre Routhier

One of the biggest challenges when trying to create a memorable event is to get your hosts to deliver a message with strength and passion, as a team and inline with the developed concept. Your preparation is impeccable, your concept meets all the criteria, the winning conditions put in place - the onus is now resting on the shoulders of your hosts. They can, through their charisma and preparation make your event one of the best ever. On the other hand, an unprepared host can ruin two months of work in under 10 minutes. We could compare it to a movie. Even if the script is amazing, the scenes are magical, the technical team is exceptional, it is the actors who make movie history. So youâ&#x20AC;&#x2122;re like a director. You have all the parts on hand and you must assemble them to manifest your concept, a masterpiece that touches the audience and gives your leader what they need as well. continued...

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Existing

myths In creating great events, there are several myths that need to be broken to complete your project.

1 - The technical aspects will make me look good on the day of the

event: Nothing could be more wrong about a great event. Although a telepromopter can do miracles, it will never have the ability to make a corporate message clear, flowing and touching. Employees will not be fooled. They know when something is being read. They feel when something is real.

2 - I do not have to prepare, I know this stuff inside out: Another

myth to debunk. Speaking before a crowd is not the same as speaking in a meeting room. The environment and atmosphere can destabilize even the best host. Anxiety sets in and words are hard to find. There is no magic in communications. The best communicators are not people who communicate spontaneously, the best are people who practice, practice and practice. They became masters of process the content is at their fingertips.

3 - I only have a small speech, I don’t have to practice: Sometimes,

one sentence, well expressed with passion and intensity can make all the difference. A short statement has the power to change our perception of the company and those attending. The exercise should be taken seriously.

4 - People are used to me. I’m just going to circle around the theme:

What a tenacious myth. The challenge is big: creating a great event is more than a simple act of communication. It is an expression of the leader’s desire to inspire the audience and convey an emotion, an idea to change the company. It’s not by skirting around a theme that we can accomplish this.

If, during the process, you get into this kind of conversation, it is essential to reaffirm the leader’s intentions. Sometimes requests are not related to the actual intentions. Does the leader really influence the group to move forward? If your challenge is to bring commitment from your hosts, here is an approach to help ensure the success of your project.

# 1 Empower / involve your hosts

The project makes no sense if the host is not involved in the development process. The process of creation cannot start without their responsibilities / obligations being clearly established. Motivate your hosts by sharing visions, choices and opportunities. They must invest, participate

and understand the role they have to play to deliver an outstanding performance. There will be no success for your event if people do not develop their share of the project team. Be firm about schedules. Call out those who do not participate despite your requests. Do not carry the weight or the burden of responsibility for the success of the event. It is the hosts who carry this responsibility. By not investing in the creative process, they may not be taking the project seriously. Everyone must play a part. Another basic rule : the day of the event, everyone should rehearse. Book times in advance. Do not accept limited availability. People must assume their roles. This is not a simple meeting. This is a memorable event. A half-day of rehearsal is really not too much to ask to get an important idea across to the organization. Do not hesitate to get feedback on your hosts sequences, texts and on the key elements of the staging. They can then share their ideas about the project and you will be able to guide and support them.

# 2- Empower /develop your communicators

Everyone has something to learn. Even the best speaker. It is not just teaching people to communicate but rather building a team, instilling a concept to convey the message with strength, passion, emotion and intensity. As creator / director, you are the best person to help your hosts. Your role is to gather all this creative energy to achieve the common goals. You are the leader of your leaders. You’re more than a viewer of your leader’s speech . You are the project’s communication leader who wants to work with a series of stimulating visual and audio elements, to instil a strong, meaningful message into the heart of the audience. If you want to succeed, you are the only person with the overview of the message and the vehicle that will pass it along. You have to lead, guide and advise. You know what it takes to get an idea across. You must

continued...

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empower your hosts do their job. More you support, the more they will appreciate. People need to be advised, guided and oriented when part of an event. Feel free to pass your comments about their approach, tone, movement, expressions, pauses, looks. Your feedback will help you get the best out of everyone and create a memorable event with far-reaching effects.

Discovery

of the

Month:

Rise and Hang Travel Gear

# 3 Measure results / Perfect your concept

Like any creator, we are committed to our concepts and stage show. However, remain open-minded. Question the concept throughout the production. If you recognize that any of your ideas do not support the leader to get their message across, you will be ineffective and you risk getting the best results. The key is to make reality checks. When you start your idea, there may be a gap between vision and reality. It may be that the concept does not work as well as expected. All artists and designers have experienced this situation at one time or another. You must have the humility to change what does not work into something that does. Also establish quality criteria to measure your creation. By having them on hand, you’ll be able to quickly improve and create an even more successful project. Here are some frequently found criteria: •

Clarity of the message: I can place the key message of the evening into one sentence

•

The emotion: I feel something when it is said

•

Sustainability: The message delivered is memorable

•

Impact: The message encourages action, change, etc.

The more you judge your creations, the better your events will be. Not only that, but each dollar invested will provide additional beneficial effects for the company, not to mention the way your services will be valued and probably retained.

In Conclusion

The success of any great event rests on the ability of its creators to inspire the communications team to deliver an outstanding performance. It is by empowering, enabling and evaluating your hosts and concepts that you will be able to send messages with true power, passion, emotion and intensity. You have the ability to make your events historic by becoming directors and advisers for the highest caliber management teams. With your creations, you can become a key player in the development of the culture of your company.

By Amber Jackson Travelling for work can be fun, but living out of a suitcase? Not so much. This is especially true on business trips which are often short and fast-paced, making it unlikely for business travellers to have time to arrange their belongings. On my last trip, I used the Rise and Hang Travel Gear (also known as the “closet in a bag”). This luggage is suitable for both business and leisure trips and considering that planners are such sticklers for organization – it’s a great way to keep belongings orderly and easily accessible. The main items from the collection are the Luggage Organizer Insert (starting at $69) and the Weekend Duffel Bag (starting at $125), the latter of which includes built-in, collapsible shelves allowing twice the capacity of a regular duffel bag.

The features of the Rise and Hang Travel Gear are as follows: • Rapid access to packed items.

Marc-Andre Routhier Consultant, coach and Support Studios IMASUN. (514) 933-0869 marouthier@imasun.com, www.imasun.com

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• Separate laundry compartments under the shelves. • The convenience of hanging in closets or on doors (and out of reach of potential critters such as bed bugs).

• Ample space for books, magazines, and electronics. • The duffel bags are available in either blue or gray and are the first of this kind on the market. • Insert dimensions ($69): 13.5» High x 19» wide x 10» deep. • Duffel dimensions ($125): 12» Tall x 24» Wide x 15» Deep. The Rise and Hang worked well on my last trip, however with the hustle and bustle of the airport I couldn’t help but hope that it would magically grow wheels. Next time, I’ll be sure to use the insert in my roller bag and keep the duffel bag for a road trip. Until next time, happy travels!

...Experience Excellence

TORONTO q AIRPORT q VAUGHAN

44.

per person

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New bo 30, 2013 will receive the September Meeting Package at a Complete 9.95 per person.September 30th discounted rathteatofac$3 alize prior to voice. tu events e at or rp co r the final in ing. he of ot f l of Al rebate receive a 10%tio e of book tim e d at th Must be menblene ings only. ok bo w ne to Applica

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Includes: • Function Room Rental • Deluxe Continental Breakfast • • Hot Buffet Lunch • Continuous All Day Refreshment Station •

905.851.2200

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73,000 SQ. FT. EXPANSION

MEN AT WORK

www. convention. qc.ca/en/ expansionproject

The

Ready early 2014

Jocelyn Guertin, Sales Manager, is just like our expansion: versatile and functional. Whatever you need, we have you covered.

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