February 2009

Trends outlook for 2009 offers hope The Outlook – challenges & opportunities AIR TRAVEL Other than the fuel surcharge disappearing, we won’t see any drop in prices as airlines will reduce the number of flights – so fewer and fuller flights will be the norm in 2009 and prices will be maintained (although we anticipate hearing that it’s going to be easier to get a upgrades as fewer people will be flying first class). Hopefully, service won’t get any worse.

One positive note is the performance of Porter Airline, where the service is excellent. We wouldn’t be surprised to see them adding additional flights as business travellers will wish to leave early, get a full day’s work done and return home later the same day. Travelling this way is, in many cases, less expensive than a hotel room! The train will take a hit in 2009 with business travellers as time is of the essence and the quickest train to and from the same destinations, in some cases, takes at least twice as long.

HOTELS Unfortunately, hotels do not have the luxury of reducing rooms so we should see serious price reductions in hotel room rates. This should add a whole new dimension to hotel revenue (yield) management and translate into reduced staff/service and no renovations other than very cosmetic ones. Historically, the exception here has been The Four Seasons hotel chain where prices do not drop significantly and service is maintained, as their reputation is built on the quality of their service. It will be interesting to see if this is again the case as companies move from 5-star to 4-star hotels in order to cut costs.

Now as a planner, hotel reductions are not necessarily a bad thing as far as your job security goes. No corporation should seriously undertake to hold an event in 2009 without a professional planner at the helm, as hotel reductions will affect service and you the planner will be the last link in the chain to ensure that the end client (your boss) gets what he expects. So planners, your jobs are secure but (there always has to be a but) you will work harder in the coming year, as your support staff will likely be reduced.

ONLINE BOOKING It is a bit like shopping at Costco — you never know what you’re going to find, but you know it will be less expensive.

If you know exactly what you want, you’ll book it directly and negotiate the best price. Speaking of negotiating, you should see more senior staff at industry events.

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Why? One, junior staff will get laid off and two, because suppliers will have lots of competition and getting it right the first time will be the only opportunity they have of getting your business, as every other supplier will be after it. So, don’t settle for less than what you want, because this year you can have it.

SPAS Speaking of less, you may want to use up those spa gift certificates you received for Christmas before they become worthless. One area that will be cut from everyone’s budget will be spas – this will not be a touchy-feely year, and we’ll all have to grin and not bear it. Unfortunately, some spas will likely disappear.

CAR RENTALS As the price of vehicles and demand drops, so will the cost of renting them. We predict a price reduction in car rentals in the coming year.

AUDIO-VISUAL Creativity will be the key. Many corporations have their own projectors and someone who is proficient enough in PowerPoint to come up with something presentable. To go the extra mile at reduced rates, companies and planners will look for creative audio-visual companies able to combine what you have with what the venue has plus a touch of creativity, the balance of the equipment from them and help. The creativity comes from a professional AV company’s ability to put it all together to achieve high quality productions at a very competitive price. So look for seasoned, service-oriented AV companies and you will be able to come out with something good at a reduced rate. And that, by the way, is what employees, shareholders, etc. will expect in 2009: Good but nothing extravagant, something that delivers the message efficiently at an affordable cost.

PROFESSIONAL SPEAKERS/PRESENTERS I have to agree with Donald Cooper (see his article in the 2009 Montreal Venues Guide) – you can save by getting someone in-house or a friend of a friend, but if there’s one thing you don’t want to skimp on in 2009 it’s your motivational/educational speaker. Sure, it’s okay to negotiate as their business will be down also, but don’t replace a professional with an amateur when motivation is a key ingredient to keeping your employees happy and upbeat during these tougher economic times.

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8 Venue destination > Decisions aren’t all just about money, espe-

A time for leaders…

Leadership is always a must, especially during tough times. Leadership implies an outstanding performance by an individual who inspires others to follow their lead, and that is something in short supply in Ottawa these days.

Leadership is not determined by a title but by sound decision-making and effective actions.

The Planner has just held its first seminar on trends for 2009, and one clear trend is that during periods of economic uncertainty like right now there will be two kinds of suppliers: those that lead and are positive and those that have already given up. For example, some chain hotels are exercising serious cuts while others are actually focusing on what to do in order to attract clients. It’s funny – as we talk to suppliers we are discovering that the ones that are cutting their advertising and marketing budgets are also cutting labour and services, while the ones that are maintaining or increasing their promotional budgets are not reducing staff or cutting services.

Dr. Norman Vincent Peale, author of The Power of Positive Thinking, said when things get tough you’ll always deal with them more effectively with a positive approach. Attitudes are contagious; every time you conduct yourself in a positive manner you’ll influence those around you positively. And because attitudes tend to get reflected right back at you, being negative sets up a never-ending cycle of gloom.

If industry leaders take a wait-and-see approach or a let’s-cut-it approach as opposed to a positive approach, those will be the seedlings from which we will harvest in the coming months. So let’s try not to follow what have so far been very negative and disappointing examples from our leaders in Ottawa. Let’s be positive, roll-up our sleeves and work a bit harder. That will generate the positive, enthusiastic energy we all need.

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cially when considering destination or venue selection, where choices are only limited by imagination and creativity. Associate Editor Jyl Ashton Cunningham looks at what goes into making a destination decision.

10 On the road again > Nutritionist Dr. Pierre Geoffroy waxes philosophic on our many questionable food choices (including his own) and offers advice on how to eat better on the road.

12 Advice on the GST > In this world nothing is certain but death and taxes said Ben Franklin. In Canada, that means the GST (Goods and Services Tax).

Two new authors from the firm Raymond Chabot Grant Thornton bring planners up to speed about the impact of the GST in this first in a series of articles.

27 Restaurants = deals > Every penny counts for planners, but sometimes an obvious potential for savings goes unnoticed. Restaurants, for example, should be considered as potential venues and not just eateries. Cynthia Fell explains why we need to change the paradigm on restaurants.

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The Planner is a monthly publication distributed to professional meeting and event planners across Canada.

M ANAGING E DITOR

A SSOCIATE E DITORS G RAPHIC A RTIST S ALES C IRCULATION EXECUTIVE

ASSISTANT

C ONTRIBUTORS

Leo Gervais lgervais@theplanner.ca Camille Lay clay@theplanner.ca Jyl Ashton Cunningham jashton@theplanner.ca Matt Riopel James Paulson jpaulson@theplanner.ca Tania Joanis, Patricia Lemus Debbie Barlow Guylaine Dallaire, Cynthia Fell, Pierre Geoffroy, Manon Harvey, Stacey Hanke, Barry Siskind

Poste-publication No. 40934013 Colour printer: Litho Express, (514) 816-3865, www.lithoexpress.ca 2105 de la Montagne, suite 100 Montreal, Quebec H3G 1Z8 Telephone: (514) 849-6841 ext. 315 Fax: (514) 284-2282 Cover: Matt Riopel

The Planner uses 30% recycled post-consumer paper.

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February ’09

How companies are cutting in response to the economic slowdown

Do readers prefer print or Web ads?

British consumers responding to a recent survey by Deloitte LLP said they pay more attention to ads in magazines than any type of ads on the Internet.

But television is still king: Fully 84 percent of consumers said TV had the greatest impact on their buying decisions, followed by magazine ads (54 percent) and newspapers and online advertisements (45 percent). The survey polled people between 14 and 75 years of age. Interestingly, 64 percent of those surveyed found Internet ads to be more intrusive than those in newspapers… Speaking of reading, The Globe and Mail recently reported that national book sales had grown by 4.9 percent, and that coincidentally coincided with their planned expansion of their book section.

Among the findings:

Sony unveils flexi-video screen Sony Corp. recently unveiled a bendable video screen and eyeglasses that allow a wearer to watch a movie from any location. The OLED (organic light-emitting diode) screen and eyeglasses were unveiled at the Consumer Electronics Show in Las Vegas.

On the Web: www.sony.ca

Finding the WiFi Ever had the frustrating chore of getting your laptop out of the case and boot up to see if you have a wireless signal?

Those days are over. The WiFi Seeker will find the strongest wireless signal (802.11 b/g) or “hotspot” by simply pointing it in any direction, pushing a button and holding it down. A red light will flash until it finds a WiFi signal within 300 feet and will then remain lit. About the size of three postage stamps, it is compact and convenient and easily attaches to a key ring.

Recommended for mobile planners.

On the Web: www.wifiseeker.com

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All industries have been affected by the global economic downturn. The National Business Travel Association recently surveyed 320 corporate traveler managers between July and September 2008 to find out what they will be doing in response to the economy and higher travel costs.

Increasing teleconferencing and Web-based meetings

75%

Sending fewer employees to conventions/conferences/tradeshows

51%

Eliminating all nonessential corporate travel

50%

Encouraging employees to book midprice/ limited-service hotels vs. luxury hotels

41%

Reducing meetings and company events

39%

Working to renegotiate hotel rates

32%

Implementing stricter pre-trip approval requirements

25%

Undergoing a temporary travel freeze

9%

Experiencing no impact on business travel

23%

If your company has done something different to save money, please let us know via email at info@theplanner.ca On the Web: www.nbta.org

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Making a wise destination selection

BY JYL ASHTON CUNNINGHAM, CMP

success as Scots worldwide are encouraged to revisit the auld country and revel in the traditions that are exclusive to Scotland whether for business or pleasure.

As enticing as any marketing campaign may sound, it always pays to visit the destination first-hand before recommending anywhere to a client. Check out tourism bureaus for familiarization (fam) trips, but be prepared to answer some fairly detailed questions about the proposed event.

The criteria, choices and sales pitch involved in making the correct choice

GREEN INITIATIVES s the world inches into 2009 with more than a hint of trepidation, meeting planners across the globe are regrouping, rebudgeting and reinventing strategies in order to meet the growing demand for a decreasing bottom line.

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While budget is important, decisions aren’t all just about money, especially when considering destination or venue selection, where choices are only limited by imagination and creativity. So what determines the criteria for where the next company incentive, AGM, sales meeting or holiday celebration will take place? Why are some destinations always popular and some a hard sell? What makes a venue stand out from the crowd? Why choose one hotspot over another? The following 10 points offer some explanation as to how decisions are made, perhaps some more consciously than others.

MARKETING The objective of a good marketing campaign is to capture the audience by making the product stand out from the crowd. Successful destination marketing has to define why one region or country should be selected over another. “It’s Better in The Bahamas” for instance, really says it all, although the campaign continues by defining the many different islands and their unique qualities. “Homecoming Scotland” is the country’s 2009 marketing campaign, destined for great

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While the consensus is green events cost more, selecting a venue that follows green practices should not be anymore expensive, as most of the desired initiatives have already been covered by the property. Planners who select hotels that use the Green Key Eco-Rating Program are well on their way to making a smart choice and to having the foundation on which to build a solid green mandate for their event.

On the Web: www.hacgreenhotels.com.

EVENT HISTORY Knowledge of past events is definitely a useful tool, however it is not necessarily a good idea to try something different if the group has used the same venue or destination year after year, for whatever reason. Quite often, better rates can be negotiated with a venue if an event is locked in for three years or more, or it may simply be that the client has grown comfortable with the venue location, the free parking or simply the cost. When using hotel or resort properties over a few consecutive years, pay close attention to accommodation standards, quantity of food, etc., to ensure the event is just as good as the first year.

WEATHER Weather is probably the first factor considered when selecting a destination. Canadians who don’t ski love to get away

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February ’09

Client safety is paramount to any planner from the cold winter weather, while active folks find April and November to be arguably the least desirable months to meet in Canada with little snow, no golf and unpredictable temperatures, especially in the east. The beauty of Canada is that there is nearly always temperate weather somewhere on the continent at any time of year.

Suggest to clients that they get feedback from the delegates on whether they prefer seaside, countryside or city destinations and remember that free time is just as important as meeting time. It’s no use taking a group to a fabulous destination without giving time to enjoy the experience, whatever the weather. For international destinations, if unsure about the weather at the time the event is planned, contact the local tourism board or check out the Internet.

SAFETY Ensuring client safety is paramount to any planner, whether from a social unrest, weather or petty crime perspective. Tourism bureaus offer advice on personal safety and the World Health Organization (www.who.int) offers information on health issues in many different countries. Students and professionals can also check out www.destineducation.ca.

Designed primarily for students, the site offers lots of useful information to any traveller.

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FACILITIES When selecting a destination or venue, find out what is offered in terms of in-house facilities. On-site health and fitness clubs, spas, stores and a selection of restaurants either on property or close by are usually at the top of the list of mustor-nice-to-haves. A resort or property that caters equally as well to partners and/or family, as to the corporate client, will be a popular choice. For destinations where business is the main purpose, free Internet access, inexpensive telephone calls, a business centre and in-house fitness centre are among the most popular requests from delegates.

EASE OF ACCESS Direct flights and/or easy public transit access, underground access in frigid weather, free parking, wheelchair accessibility are all determinants for a successful choice of venue from the traveller perspective. Destinations that require more than one airport transfer should be avoided if possible, however attractive they seem. Encourage guests to pack at least two changes of clothing in their hand luggage in case checked bags are misplaced.

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To eat, perchance to sleep (and stay healthy on the road!)

BY PIERRE GEOFFROY, MD, CM, MSC, FCFP o the holiday season is over and we are settling back into the routine. For many of us, this means more travel.

I was again reminded of the waistline perils of travel on my first overnight trip of the year. On the heels of the holiday festivities, I didn’t realize how effortlessly the calories could be gorged until too late. At first, it seemed fairly innocuous. It was to be a short business dinner with a few colleagues. With the drinks came delicious amuses-gueules or appetizers. After making our dinner selection, hot buns, olive oil and the house specialty asparagus spread appeared... and disappeared!

Following an appetizer of creamy coquilles St-Jacques, the 8 oz. filet I ordered seemed more like 16 oz. By the time I’d had some wine, most of a giant baked potato, buttered mushrooms and carrots, I could no longer face desert.

Unfortunately, my crimes against the waistline didn’t stop there. Instead of taking the short walk back to the hotel I accepted a ride and, failing to seek out the staircase, I settled comfortably in the elevator on my way to third floor.

The trouble didn’t end there. Having a stomach full of fatty

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foods and alcohol flooding my neurons, my sleep was of poor quality and shortened duration.

While the evening was successful from a business perspective, I felt tired and sluggish at the meetings the following day and consequently my performance suffered.

Focusing on the health impact of the evening, what could I have done differently?

While dinner was good, we ate late and I had a heavy meal.

This, combined with alcohol, interferes with the quality of sleep. Furthermore, due to a series of biochemical effects at the neuronal level, anything but a modest intake of alcohol can cause very early awakening in the morning. The net effect is shorter and poorer quality sleep.

The problem doesn’t end there. While sleeping, our bodies need less energy. Consequently, most of the digested dinner gets stored as fat. The high caloric content of what I ate means a lot of fat cells got fatter. What is worse, after sitting for several hours at the dinner table, I hardly did any physical activity. I might have walked to the hotel. It was a nice evening. I could have used the stairs rather than the elevator. I missed an opportunity to burn a few calories.

I could have eaten less! Better yet, I could have made wiser food choices. Generally speaking, restaurant food is very high in fats. Knowing this, I could have selected one dish of higher fat content (e.g., the steak) and have skipped the appetizer and the olive oil on bread. A house salad with a light dressing might have better complemented a healthier yet satisfying meal. Ask for steamed vegetables without butter. That’s more cardio-friendly.

Take every chance you get to be physically active. If there are a few blocks to walk – walk them; If you need to go up a few floors –find the stairs; in the airport, don’t use the automated sidewalks, walk; when parking, no need to be parked in front of the door, park farther; when a taxi is letting you off disembark a few blocks sooner. Every step counts, so take as many as possible.

Judicious selection of meals, modest alcohol consumption and physical activity are the keys to staying fit and healthy. So make your travels healthy and productive by eating well, exercising and sleeping better.

••• Dr. Geoffroy is a family physician and nutritionist. In addition to research and teaching activities, he also runs a family weight management clinic. He is available to give conferences on nutrition, lifestyle and weight loss issues and can be contacted via e-mail at: pierre.geoffroy@ontariomd.ca.

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Word of mouth still works for venues CONTINUED FROM PAGE 9

property, always offer them to the client first, and get a response in writing before claiming any awarded points.

REPUTATION AND LEVEL OF SERVICE Word of mouth continues to be one of the most popular ways of finding the perfect venue.

CanSPEP’s Online Assistance program, one of their many member benefits, is used on a regular basis to get recommendations from colleagues. MPI’s monthly member meetings are a great way for anyone looking for advice on venue selection and experience really is the best recommendation.

On the Web: www.canspep.ca On the Web: www.mpiweb.org

BRAND PREFERENCE AND FAVOURITISM Many corporate clients have brand preferences, especially with airlines and hotels. Find out whether this is the case in the initial client meeting, to avoid potentially unnecessary research. Less scrupulous planners may select venues that offer them a kickback or commission that they don’t pass onto the client. This is a risky practice for anyone taking a management fee from the client as well. Commission on accommodation for example, nearly always has to be written into a contract that the client may have access to at any time.

If points are offered as an incentive to stay in a particular

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ONE-STOP SHOPPING The all-inclusive resort has become very popular with planners, as most of the budgeting is taken care of by the venue.

Negotiations become a little trickier if off-site events are taking place, although it often still pays to go with the all-inclusive option and pay extra for off-site functions. Many resorts also handle recreational activities, and that generally works in the planner’s favour as there is less paperwork and liaison required. Also, local suppliers tend to work best with local clients and are loathe to damage their reputation with someone who will give them repeat business.

Whatever the reasons for selecting a particular venue or destination, the above guidelines and information should assist in the process. Whether travelling in Canada or abroad, take the time to do some research and ask around for advice and recommendations. Happy travels!

Jyl Ashton Cunningham is a meeting and incentive planner and freelance writer based in Oakville, Ontario. Jyl can be reached at info@jaacevents.com •••

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Planning for the GST made simple

BY GUYLAINE DALLAIRE AND MANON HARVEY

lanning an event in Canada? Expecting attendees from abroad or just Canada? Should GST (Goods and Services Tax) be a concern? Certainly, but GST can be planned for as well!

The first step consists in determining the type of event. Are you planning a trade show? A convention? A show? A meeting of employees or executives? The GST’s impact depends on the type of event.

This is the first in a series of articles dealing with commodity – Canadian and international tax issues when organizing events. This article considers the application of GST to international conventions in Canada. Provincial regulations may vary and will be discussed in future articles.

Should GST be collected on registration fees for an international convention organized in Canada?

What about sponsorships, promotional material, advertising, or space rental by exhibitors? Are non-residents of Canada subject to GST? Are they entitled to refunds?

These are some of the questions that we are frequently asked by convention organizers. The application of GST to two apparently similar conventions may be totally different.

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DEFINING A CONVENTION

The application of GST will vary if the convention does not meet the foreign convention criteria.

Such conventions are commonly eferred to as” domestic conventions.”

What is a convention for GST purposes? A convention is a formal meeting or assembly that is not open to the general public. A convention does not include a meeting or assembly mainly intended to provide any type of amusement, entertainment, or recreation, to conduct contests or games of chance, or to allow the convention organizer or participants to conduct business, for example, in the course of a trade show that is open to the general public.

To determine the application of GST to an international convention in Canada, the various parties involved must be defined. Who is the sponsor? The organizer? Attendees? What is the legal structure? The answers to these questions will help determine whether the convention qualifies as a foreign convention, as defined by law, since such qualification will determine the applicable rules.

The sponsor of a convention is defined by law as the person who convenes the convention and supplies admissions to it. The organizer of a convention is the person that acquires the convention facility or related convention supplies 12

(audio material, furniture, etc.) and organizes the convention for the sponsor. Attendees are persons who pay an admission fee to attend the convention.

Once the various parties have been determined, the next step is determining whether the convention is a foreign convention.

Under GST legislation, a “foreign convention” must meet the following conditions: 1. At least 75% of the admissions are, at the time the sponsor of the convention determines the amount to be charged as consideration therefore, reasonably expected to be supplied to non-resident persons, and 2. The sponsor of the convention is an organization whose head office is situated outside Canada or, if the organization has no head office, the member or majority of members managing and controlling the organization is, or are, non-residents.

The tax authorities have indicated that, to determine if the percentage of non-resident attendees is 75% of total attendees, the sponsor can use the number (percentage) of non-resident attendees who: • attended previous conventions • are usually invited to attend the convention • are listed as members When a convention qualifies as a foreign convention, the sponsor is not required to register for GST, since the government considers the convention as not being a commercial activity. Accordingly, the sponsor is not required to collect GST on admissions or registration fees or on the rental of space to exhibitors (even if the fees are charged to Canadian residents). However, if the convention includes social, tourism or other entertainment activities that are optional or billed by the sponsor, the sponsor may be required to register for GST or collect GST on such income. There are planning options, however, under which the sponsor may not have to register for GST. The application of GST will vary if the convention does not meet the foreign convention criteria. Such conventions are commonly referred to as “domestic conventions.”

The sponsor is then required to register for and collect GST on a portion of the admission, even if the admission is charged to a non-resident of Canada. GST will be charged on the rental of space to exhibitors who are residents of Canada but not to those who are non-residents.

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Four steps to making a change

BY STACEY HANKE orget the New Year’s Resolutions you set year after year that never get you to a new level.

In fact, many of you have already fallen from your resolutions. According to Tony Robbins, 80 percent of individuals’ New Year’s Resolutions are gone within one week and 98 percent within six weeks. Less than 1 percent follow through, know what they want, know why they want it and have an intelligent plan to make it happen.

When the changes you want to make are a must for you, you will fight tooth and nail to make it happen. When you reach this new level of communicating at your best you will never go backwards.

You first need to reach a realization that says, “How I communicate with others is not OK with me. I know I am better than this. I am committed to do whatever it takes to make a change.” When you make the link to what you’re committed to and what you’re about, changes in your communication behavior will happen.

With change comes the unknown. Without change comes little to no improvement in our professional and personal lives.

Most of us do not make changes because it is not easy. No one said you needed to do this alone. Consider working with a coach, friend, peer or family member. Your coach is someone who can give you encouragement, direction and the push you need to keep you moving forward and taking action.

Changing your communication behavior includes four steps: awareness, understanding, acceptance and taking action.

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1. AWARENESS A prerequisite for making a change is you are aware of your strengths, weaknesses and impact on others.

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To truly be aware you need to ask others to give you constructive feedback. What you become aware of might be unexpected and surprising, but that is the nature of making a change.

2. UNDERSTANDING This is the stage where you say, “Ah ha! I understand what needs to be done to make the change I want to make.” You have reached a stage where you stop denying this change is needed and are willing to accept it.

3. ACCEPTANCE During this stage, you accept this can be the new you. You are more open-minded, more interested in making the change and focused to move forward.

4. TAKING ACTION Taking action is the most difficult step. What distinguishes a great communicator from an average communicator is this: Great communicators do what average communicators do not want to do. Take action today. Not tomorrow, not next week, but today to begin making changes so that one year from today you are not stuck in the same spot.

Put your commitment to yourself in writing.

1. Make a list of the changes you are encountering now.

Your list should include changes you have chosen, changes imposed on you, changes you look forward to, changes you have some anxiety about and so on.

2. Which change listed above presents the most difficult challenge for you?

3. What do you need to do differently?

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.

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Ice wine offers chilly delights THE COLD TRUTH ABOUT ICEWINE While the name “Icewine” is well known, recent research has told Peller Estates that many consumers are not fully aware of what it is, how it is made, what it tastes like, and when and how to serve it. The Planner asked Pellar Estates to outline some of the cold truth about icewine:

SO WHAT IS ICEWINE? Icewine is a rare wine produced from the juice of grapes naturally frozen on the vine, before being harvested temperatures must drop below minus nine degrees Celsius leaving the grapes frozen solid.

HOW IS ICEWINE PRODUCED? The production of icewine follows a traditional and extremely labor intensive method. For example, to produce its award-winning icewine, Peller Estates must leave a portion of its grapes on the vine long after the usual autumn harvest.

The thick skin of the grape helps protect it from late season hazards of disease, animals, and battering winds. Harvesting the frozen grapes only begins when temperatures drop, and stay below minus nine degrees Celsius well into December and sometimes even January at which point the juice has separated into crystals of ice and a sweet concentrated syrup.

The grapes are then carefully hand-harvested, sorted and pressed while frozen, leaving the skins, seeds and shards of ice behind and allowing the intensely sweet and flavorful juice to flow from the press.

The concentrated juice then goes through several weeks of fermentation, followed by several months of barrel aging. The resulting icewine is sweet and exquisitely flavorful and aromatic, with an alcohol content of about 10 per cent.

WHY IS ICEWINE CONSIDERABLY MORE EXPENSIVE THAN OTHER WINES? It takes every single grape from an entire vine to yield enough juice to make just one bottle of icewine – ten times the amount of grapes used to make regular wines. Add the risk of the grapes being stolen by hungry birds or damaged by hail or harsh winter winds, and you can understand why icewine is so rare.

WHAT DOES ICEWINE LOOK LIKE? Icewine pours much more thickly than an ordinary bottle of wine; the first indication of its concentration of flavor. The color is a deep, rich amber, often called “liquid gold.”

WHAT DOES ICEWINE TASTE LIKE? The bouquet of icewine is a blend of exotic fruits and fragrances and the taste holds intense flavors.

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Peller Estates icewine is sweet, with tastes of honey and apricot, followed by luscious peaches, then an incredibly long finish of ripe mango and honeydew melon.

HOW IS ICEWINE SERVED? Icewine is a luscious dessert wine, to be served at the end of a meal and sipped and savored much like a fine liqueur (however the alcohol content of icewine is considerably less at only 10 per cent). A half-bottle of icewine can be shared among six to eight people — a little goes a long way! First, chill the bottle for one to two hours. Use the same glassware as you would for your favorite after-dinner drink; small enough to hold a one or two ounce serving. Then, pour a small amount into each glass. If you haven’t tried icewine before, you may want to make your first taste even smaller.

Upon tasting, take a moment to let it move around your mouth -- each passing second brings a new wave of flavor.

WHERE DID ICEWINE ORIGINATE? Icewine was originally discovered and produced in Franconia, Germany, back in 1794. Today, Canada is known internationally as the largest and best producer of icewine with the majority of the vintage coming from Ontario’s Niagara Peninsula.

Peller Estates Winery in Niagara-on-the-Lake celebrates Icewine every day with tastings of our award winning Icewine which include Vidal, Riesling and Cabernet Franc. Every January, during the Niagara Icewine Festival, the winery hosts Icewine dinners, tastings outside at an Ice Bar and even an Intense Icewine Weekend where guests get to brave sub-zero temperatures in the Icewine vineyards alongside Winemaker Lawrence Buhler. The winery is located in the heart of Niagara-on-the-Lake wine country and is operated by the third generation of the Peller family.

Tel: (888) 673-5537 On the Web: www.peller.com Ed. Note: See next page for a list of excellent dessert wines.

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GST options Two steps to help avoid jet lag

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STEP 1: BYOB. BOTTLE OF WATER THAT IS.

GST will also be collected on optional social and tourism activities billed to residents and non-residents.

Obviously, organizing a convention in Canada involves considerable expenses, plus GST. Any potential GST rebates? Are there ways of reducing GST or obtaining rebates more quickly? Can a supplier assign the GST rebate? These and many more topics will be covered in future articles.

Keeping hydrated is THE most important part of avoiding jetlag. In-flight air is drier than any of the world’s deserts. Relative humidity is 20-25% in the Sahara or Arabian deserts, while optimum comfort is around 50% humidity.

In-flight cabin humidity’s gradually fall on long-distance highaltitude flights in many cases approaching 1%.

Basically there is no way to avoid the fact that your body will become dehydrated to some degree as a result of flying long distances in near-zero humidity in commercial jet cabins. So we need to drink water en route, and also remember to drink plenty of pure water for several days after landing.

Guylaine Dallaire, CA, M.Tax., is a Partner in Raymond Chabot Grant Thornton llp’s Commodity Tax Department. She teaches in the Master’s in Taxation program at the University of Sherbrooke and has been a guest speaker for specialized associations on numerous occasions. She has written two reference documents, one on municipal issues and the other on health matters, the latter of which is posted on the Government of Quebec’s Web site. Her extensive client list includes major entities in the real estate sector, public and parapublic utilities, government bodies and event organizers.

Manon Harvey, LL.B., LL.M. has been with Raymond Chabot Grant Thornton llp for ten years. She specializes in Canadian commodity taxes and has developed a keen interest for U.S. and European sales taxes.

Both authors are committed to serving their clients and have developed extensive expertise with event organizers.

ABCs to avoiding dehydration A. Drink at least 8 oz. of water every hour en route.

B. Carry on your own bottle of drinking water when you fly, to sip on when service is not available.

C. En route, ask for bottled or canned water when the bar cart comes by. (Avoid tap water on airplanes. There are no standards for commercial aircraft water tanks, for cleanliness, treatment procedures, nor water quality in cities around the world where commercial jets refill.)

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Dessert wines of the year The following wines were cited as the Top Ten dessert wines of the year in the Dec 08/Jan 09 issue of Wine Access. Prices range from $20 to $110: 1. Soaring Eagle 2007 Gewürtzraminer Icewine, Naramata Bench, Okanagan Valley, British Columbia 2. Château des Charmes 2006 Late Harvest Riesling, Niagara-onthe-Lake, Niagara Peninsula, Ontario.

3. Iniskillin Ontario 2007 Cabernet Franc Icewine, Niagara Peninsula, Ontario 4. See Ya Later Ranch 2007 Ehrenfelser Icewine, Oliver, Okanagan Valley, British Columbia 5. Quail’s Gate 2006 Riesling Icewine, Westbank South, Okanagan Valley, British Columbia 6. Caroline Cellars 2006 Vidal Icewine, Niagara Peninsula, Ontario 7. Downey’s Estate 2007 Cassis, Ontario 8. Jackson-Triggs Okanagan 2007 Grand Reserve Riesling Icewine, Okanagan Valley, British Columbia 9. Mission Hill 2006 Reserve Vidal Icewine, Okanagan Valley, British Columbia 10. Konzelmann Estate 2007 Vidal Icewine, Niagara escarpment, Niagara Peninsula, Ontario

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Challenges and opportunities in 2009 CONTINUED FROM PAGE 5

Recessionista and chicenomics

In fact, we wouldn’t be surprised to see companies pay the stars more as it’s time to change pay differentials between the good, better and best staff. Rewards will go to those who are fast, accurate and find ways to do things better.

FOOD People will expect simple, fresh local produce. This may be one of the few areas where you can do something green in 2009, at no cost impact to your event by encouraging local products and producers. It goes without saying that we should also be supporting local beer and wine producers.

CSR (CORPORATE SOCIAL RESPONSIBILITY) Green will probably be the first place where everyone cuts if it’s more expensive. You should still keep it on your agenda but you may want to be a bit more flexible in 2009. While it remains a priority, financial concerns will take precedence in 2009. One positive impact will be more local meetings and an increase in the use of videoconferencing that will reduce travel.

CONSUMPTION Conspicuous luxury experiences will be out – it’s back to reality and supersizing will now be downsizing. High-end restaurants are removing costly dishes from menus and those $500 bottles of wine will continue to improve on the shelves.

What we will see more of is what we could call PowerPoint au vin. Free meals will be replaced with working/presentation meals. Turnkey packages where a meal and the AV is included will start cropping up – you will pay more for the AV and less for the food as one is fully deductible and the other is 50 percent deductible. So, astute restaurants will equip themselves accordingly. Chef’s tables may become trendy again, as they present excellent value in the form of food and entertainment.

SPONSORSHIPS It’s never been easy asking for and getting sponsors and it’s going to get a whole lot harder this year. Our suggestion is before you even consider contacting a company for sponsorship, ask yourself what’s in it for them — concretely, not pie in the sky: If you sponsor this event, here is what you can expect from us. Many companies used to sponsor without asking too many questions and without too many expectations, but those days are gone. There are real expenses attached to sponsorships, and unless a return on investment (ROI) can be shown, it’s going to be almost impossible for you to obtain any.

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A new breed of shopper/consumer will appear: The Recessionista. They will be looking for chicenomics, which is quality, style/design, durability and great value as competitive bids will be sought more frequently. Times of change offer great opportunities but the faint of heart will not survive, as they will only see challenges. Fearlessness will be essential in the current economic climate.

A NEW OLD MARKET Speaking of new breeds – a group of us were having supper in a restaurant recently and shortly after we arrived our neighbour at the next table got up to leave. She told us she was off to see Tina Turner, who was performing that night.

Someone from our table said, “I’m sure she’s not young any more, she must be at least 70.” The lady replied, “She’s 69, a lot younger than me – I’m 80.”

The reason this is interesting is that this is a trend in itself – older people enjoying life (we are talking boomers and zoomers here). They have money, they are still in good health, they have time, relatively speaking but some faculties are diminishing, hearing for one, eyesight and patience to name a few others. So, if you want to cater to this emerging segment remember to make it simple and have a special extension for seniors to call where someone can handle their needs in a more personalized fashion.

Also, this 70+ demographic may not be not computer savvy and prefers paper, as it’s easier for them to read from. In fact, most people over 50 who wear glasses prefer reading from paper rather than a screen. The green trend notwithstanding, we must remember that business is business and we have to cater to what clients want. Well, you don’t have to – and in fact a lot of businesses don’t – but those that do will get the senior business as they work well into their seventies.

We expect 2009 will bring consolidation and restructuring for the meeting and travel industry in most sectors. Strong companies that embrace opportunities for change will emerge even stronger as they head into 2010 with perhaps even more customers, better products and fresh market strategy. Expect conference attendance to decline due to corporate budget cuts; also expect associations to lose members. Face-to-face meetings will remain the most important tool for a number of reasons from relationship and trust building to developing a sense of community and engagement.

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Restaurants offer cost-effective solutions

BY CYNTHIA FELL nless you’ve been hiding out under a rock, you will be aware that we are facing some tumultuous economic times. Or, maybe this financial roller coaster was what drove you to hide under that rock in the first place!

But the world doesn’t stop and, while business may be slower, client demands are just as great. How can you meet the competing demands of tightening budgets AND hold a great event… How about restaurants?

Yes, the old, reliable restaurant may be your answer to planning a great and budgetconscious event. These venues can contain a whole host of hidden cost savings for you.

First and foremost is the lack of a rental fee. Rather than charging a room rental rate, most restaurants will let you have exclusive use of a space if you guarantee them a minimum amount of revenue from your party. Often, this amount is less than what you would have spent for your guests’ food and beverages. Remember you don’t have to worry about the cost of furniture rentals or creating ambiance – this is taken care of for you at no extra charge.

U

you can schedule your event on an evening when the restaurant has entertainment. Your guests can mingle and enjoy live entertainment at no additional cost.

Although often taken for granted, the wait and kitchen staffs are also sources of cost savings. The cost of service is included in the price of the food and not in addition to it. As an added selling feature, most upscale restaurants have experienced staffs that have extensive knowledge about the food and drink that is served.

Finally, above and beyond the direct and indirect cost savings, restaurants are a source of financial and logistical flexibility for you. Restaurants can provide public, semi-private or fully-private space which removes the hassle of renting too much hall or squeezing guests into too small of a venue. Many restaurants can host after-work cocktail receptions rather than full-blown events; it’s a welcome source of additional revenue for the restaurants so they are more than happy to offer it.

There are many ways to stretch your event dollars at a restaurant event, ranging from an informal cocktail reception to a full-blown dine-around, giving you economical options to utilize when the financial squeeze is on.

Going through harsh economic times requires us to be more aware of pennies and cents, but that doesn’t mean we have to do away with all of life’s little pleasures. With some creativity, resourcefulness, and willingness to explore alternative options, you’ll be able to plan a fun and memorable event without breaking the bank.

There are many ways to stretch your event dollars.

FREE ENTERTAINMENT COULD BE PROVIDED Some restaurants also provide free entertainment that can be a source of cost-savings over renting an act for an evening.

Many fine dining restaurants (and indeed even some more casual locations) have in-house entertainment that can range from pianists to lounge singers to belly dancers. If these artists are booked regularly by the restaurant, you are likely to get a great deal if you want them perform at your function.

Additionally, if your group does not require private space,

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Cynthia Fell is the President of Restaurant Events (formerly known as Dining Events). She can be reached at cynthia@restaurantevents.ca or 1 (866) 796-2294.

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Restaurants in the Atlantic provinces New Brunswick Montcton

www.moncton.ca

La Teraz is a venue for incredible events with its own art gallery, restaurant and bar service and can host up to 150 guests for business events ranging from workshops and conferences to product launches. La Teraz is where creativity comes alive when designing an event in the heart of Moncton.

There is parking for up to 40 vehicles on premises and access to all our audio and visual resources including projector, screen, wireless mic, fax, Internet access and flip charts including paper at no extra cost. We believe that customizing events is a key to a successful business meeting or event. We have several packages in various price ranges and have just added a meeting room more suited to meetings for smaller work groups.

Tel: (506) 854-0220 On the Web: www.lateraz.com McGinnis Landing Restaurant is located in the Ramada Plaza Crystal Palace in Greater Moncton. McGinnis is a great fit for the corporate customer with breakfast, lunch and supper with room for 200 and two private rooms for functions for 20 or 40 people. Their menu consists of a delicious mix for all tastes, from steak to pasta and much more. They also boast a Simply for Life menu.

Tel: (506) 856-6995

Saint John www.tourismsaintjohn.com Convention-goers in Saint John, New Brunswick can easily taste a variety of foods and not even have to venture outside all within the “Inside Connection” Pedway system. This indoor walkway conveniently links two major hotels “uptown” to array of dining establishments, meeting spaces and other cultural and entertainment venues all within a 5 to 7 minute walk. Here is info on a few unique restaurants in the uptown and surrounding areas:

There are many delicious restaurants in Saint John, featuring fresh Bay of Fundy seafood, and some of the finest ones can be found in the Saint John City Market, which is the oldest continuing farmers market in Canada.

Convention goers can do a gallery and restaurant hop or progressive feast in the city’s heritage preservation district, a two-block area uptown filled with old brownstone buildings and 11 art galleries.

The world famous Reversing Falls also features two restaurants: The Falls Restaurant & the Falls Gardens, both overlooking the famous reversing rapids where the Bay of Fundy’s highest tides in the world force the St. John River to flow backwards twice daily.

Reggie’s, with its turn-of-the-century pressed-tin ceiling and familiar staff, is well-situated in the heart of the city centre. Reggie’s a family-run, friendly atmosphere that is homey and comfortable for groups. Reggie’s is “as close as you can get to an old-fashioned diner.

When the evening calls for simple fare, Romano's Pizza, on Main Street West, is “…always reliable. It’s the kind of place to go with friends for a beer and a pizza. If you’ve had a rough day, we recommend you ask for double cheese—you’ll love it!” Vito’s is another very popular Italian restaurant located in the heart of the City’s uptown.

One of the best places in town for steak is the Three Mile Beverage Room located on the corner of Rothesay Avenue and Golden Grove Road, across from Exhibition Park Raceway. Others prefer a more upscale dining experience at Church Street Steakhouse in the City’s historic preservation district, catering to a business crowd. The restaurant is actually one of a handful in the city owned by the local Grannan family, geared to any pallet, including Mexicali’s, Grannan’s Seafood Restaurant, and Steamer’s Lobster Company.

You may also want to check-out Billy’s Seafood Company in the City Market for a carefully-prepared varied seafood menu; or for the more fine-tuned palate, try Opera Bistro located in the uptown area featuring exquisite dishes. Be sure to make reservations for Ale House, also located in the City’s uptown area.

Delegates may also enjoy Shuckers Restaurant atop the Brunswick square shopping complex in the Delta Brunswick Hotel, or the Turn of the Tide in the Hilton Saint John Hotel located next to the Saint John Trade and Convention Centre.

TOURISM SAINT JOHN Tel: (506) 658-2990 Fax: (506) 632-6118 Toll Free (North America): 1-866 GO FUNDY (463-8639) On the Web: www.tourismsaintjohn.com 28

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Restaurants in the Atlantic provinces LabradorNewfoundland www.newfoundlandandlabrador.com

LIGHTHOUSE PICNICS Yes, a lighthouse, a picnic and a meeting!

Winner of the 2005 Hospitality Newfoundland and Labrador, Cultural Tourism Award, this restored lighthouse stands as a beacon to the icebergs that drift south and the humpback whales as they migrate north. Inspiration is a given! A one-hour drive outside the City of St. John’s and let your board meeting begin. The menu can be designed to meet your needs and you can walk the cliffs and stare at the whales and icebergs (in season) on your coffee break!

Tel: (709) 363-7456 On the Web: www.lighthousepicnics.ca

ATLANTICA RESTAURANT MEETINGS Planning a staff meeting or retreat?

This award-winning restaurant (Best New Canadian Restaurant, enRroute Magazine 2007) is perched on the edge of the Atlantic Ocean. Only a 15-minute drive from downtown St. John’s, your meeting will get inspiration from the views and the delicious fare.

Maybe it’s the light, maybe the salt air or perhaps the diverse mixing of human personalities, all we know, is you will want to return again and again. Their dining room can accommodate 40-50 people in several meeting configurations, with high-speed wireless Internet service, overhead projector and screen, fax service and other business amenities.

Tel: (709) 895 1250 On the Web: www.atthebeachhouse.ca

enduring legacy of the Titanic. Take over the Mansion and ascend the grand staircase crafted by the same craftspeople that built the grand staircase on the Titanic, the most famous ship in history.

Tel: (709) 753-7926 On the Web: www.ryanmansion.com

Prince Edward Island www.seasodesocial.com Experience PEI with a dining room with walls formed of waves and sand dunes. Rodd Crowbush Golf & Beach Resort, Atlantic Canada’s only 5 star/4 Diamond resort, offers group dining and themed events on the renowned Lakeside Beach. The Over the Coals and Under the Moon beach event can accommodate groups from 50 to 250 people and comes complete with a traditional lobster dinner, Island entertainment and a view of the most memorable sunset against the waves you will see anywhere.

On the Web: www.roadvacations.com The New Glasgow Lobster Suppers has been serving lobster suppers in New

Glasgow since 1958. They are located at 604 enroute 258 in New Glasgow, PEI, just five miles from Cavendish Beach.

Specializing in fresh lobster served from their lobster pound on premises with unlimited mussels, chowder, soup, salads, desserts and beverages.

They also serve Island-raised beef and ham as well as Altantic salmon and scallops. Everything is baked fresh on premises including the desserts. They can accommodate groups of 10 to 400 guests and have closed for private functions.

Groups can bring in there own entertainment to make the event extra special.

On the Web: www.peilobstersuppers.com The Culinary Institute of Canada/ Lucy Maud Dining Room can accommodate up to 250 for a sit-down meal and 400 stand up reception.

They also allow full buy-out of the restaurant and also can accommodate guests for private dining. In-house data projectors, screens, built in sound sys-

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THE RYAN MANSION A one-of-a-kind, unique and authentic corporate meeting retreat that combines an opulent history, stunning art and architecture, gourmet foods and the February ’09

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Restaurants in the Atlantic provinces CONTINUED FROM PAGE 29 tem are available.

Whether you are enjoying a sunny day or a glorious evening, the Lucy Maud provides the most picturesque view of the Charlottetown harbour. Operated by the Culinary Institute of Canada, meals are prepared and served by the students under the guidance of their chef instructors. The facility is open year round and offers unique fine dining experiences.

Tel: (902) 894-6808 On the Web: www.dineaid.com/lucymaud Centrally located in historic downtown Charlottetown the Inn Restaurant and Lounge is a full service restaurant. They can comfortably seat up to 70 people in our dinning room.

Our menu offers a wide variety of items where traditional down-home cooking is their specialty.

Let them take care of the details for your next special function. Whether it’s a wedding, family reunion or another special occasion, they can accommodate your group up to 100 people. Let the restaurant cater your event and you’ll have nothing to worry about.

Tel: (902) 894-8572 On the Web: www.innonthehill.com.

As the customers say, “Excellent lobster, service and view!”

Lobster on the Wharf serves lobster (of course), other seafood, New York Strip loin steak, chicken, pasta and offers a children’s menu. Full restaurant buyout is rare, but possible.

They can accommodate up to 110 guests in one room, but have several smaller rooms. They also have a wharf patio and a topside deck that can be reserved with the Fairview Room.

Wireless Internet, blinds for the upstairs windows. Guests provide own screen and A/V equipment.

On the Web: www.lobsteronthewharf.com Peake’s Quay Restaurant is located on the Charlottetown Waterfront just a few feet from the Charlottetown Harbour and right next to Charlottetown's largest Hotel The Delta Prince Edward, and less than one kilometer from other Major Hotels.

The great view from the patio, the largest in P.E.I., overlooks the Confederation Landing Park and Quartermaster Marina.

They are open from April until October. Seating capacity is 400 and for stand up reception 600, with private rooms for smaller groups and also off-site catering.

The menu features something for everyone from lobster dinners to steak, as well as a luncheon menu and pub fare.

The atmosphere is relaxing and casual, and offer some of Atlantic Canada’s Best live entertainment.

Tel: (902)368-1330 The Inn at St. Peters offers contemporary continental Fine 30

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dining. Rated CAA/AAA Four Diamond. Dining room can accommodate a maximum of 65 people, no minimum.

Partial full buy out (e.g. Reservation for 7:30, there may be one or two other tables finishing their dinner). Audio-visual permitted once dining room is group only.

Tel: (902) 961 2135 On the Web: www.innatstpeters.com

Nova Scotia Halifax

http://destinationhalifax.com/conventions

FIVE M&C RESTAURANTS IN HALIFAX Halifax, Nova Scotia, situated on the second largest natural harbour in the world, is a modern port city teeming with culture, heritage and fabulous cuisine. In fact, over the past few years, its restaurant scene has blossomed dramatically, now offering a multitude of mouth-watering menus and exquisite environments. Top-notch chefs from around the world have come with global expertise and have drawn on local product to develop delectable culinary creations.

Fid Restaurant is dedicated to the enjoyment and celebration of locally grown food. Chef Dennis Johnston’s constantlyevolving dishes showcase the freshest ingredients in his Franco-Asian cuisine and constantly “wow” your palate. Under the direction of maître d’ Monica Bauché, Fid is a sophisticated dining experience perfect for an intimate group dinner or reception – the entire restaurant, capacity of 45, can be reserved. Fid also offers unique cooking lessons for groups, with participants taking turns preparing and enjoying drinks, appetizers, main courses and desserts with the chef and bartender.

Tel: (902) 422-9162 On the Web: www.fidcuisine.ca The Five Fishermen has been a cornerstone of fine dining in downtown Halifax for more than 30 years, and is housed in a building, established in 1816, that is steeped in local history. The restaurant has a traditional feel with a nautical setting of brass, timber and stained glass. Chef Renée Lavallée’s menu is famous for its seafood and a bar of fresh salads and steaming mussels with a variety of butters and sauces are included with any entrée. Private receptions or meeting space for groups ranging in size from 45 people in the private Captain's Quarters room to up to 100 in the Chef's Room.

Tel: (902) 422-4421, Fax: (902) 422-4503 On the Web: www.fivefishermen.com Seven is a sophisticated dining room and lounge, known as much for its food as it is for its extensive wine list. Its décor

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February ’09

Restaurants in the Atlantic provinces of dark wood, sultry lighting and exposed brick walls, is sleek and modern. Chef Brad Wammes uses only the best organic, locally grown meats and produce, and updates the menu seasonally to include the best ingredients available year round.

There are two levels of dining with a sophisticated modern lounge on the main level and white linen service on the upper level. Seven is available for small business functions and large private parties, with meeting space for 20 to 100 people.

Tel: (902) 444.4777 On the Web: www.sevenwinebar.com Geir Simensen has virtually grown up in the kitchen, having a well-known local caterer as his mother. Geir set out to make his own mark with Saege Bistro. This inviting up-scale neighborhood bistro is delicately decorated in soft, natural colours, and enhanced by a stone fireplace, and a trickling waterfall. The private dining room, Purple Saege, can be set up for 35 - 40 persons (seated comfortably), 50-60 persons (stand-up cocktail reception) access to projection screen, projector, Wi-Fi, and private entrance, and complete privacy away from the main dining room.

Tel: 902-429-1882 On the Web: www.saege.ca The Waterfront Warehouse’s many authentic marine artifacts lining the walls and ceiling help to create a fun and casual atmosphere at the only restaurant in the city to offer fresh, live lobster, crab and oysters all under one roof. Can be booked on an exclusive basis for meetings, receptions, parties, product launches and any other type of corporate or social gathering. There is ample space for a presentation area to be set up complete with stage and sound system.

For groups, a custom menu can be created with the client’s choice of cuisine (as the venue is run by RCR Catering) however this restaurant really specializes in premium-quality seafood. In the warmer months, guests can enjoy one of the two outdoor patios which overlook the waterfront. The English-style Tug’s Pub is located at the front of the building and it may also be booked exclusively for smaller such gatherings. The maximum capacity for this venue is 200 guests for a dinner and 350 for a reception.

Toll Free: 1-866-257-0019 Tel: (902) 454-8533 On the Web: www.rcr.ca

FOR MORE INFORMATION ABOUT HALIFAX: http://destinationhalifax.com/conventions

February ’09

Cape Breton http://capebretonisland.com Imagine a home away from home: the comfort of your own living room with the service and hospitality of a first-rate restaurant. With its fireplace, incredible view and stylishly modern leather furniture, the VIP Lounge is the perfect place for a private dinner with friends or a private meeting with that important client.

Enjoy a drink before dinner with business associates; then proceed through a side door to Mescalero’s. Or stay right where you are and share a quiet supper. The Wiklatmu’j, VIP Lounge is fully equipped with wireless Internet and can be set up as a lounge, dining room, or a combination of both. Make your guests feel like the very important people they are choose the VIP Lounge.

Tel: (902) 562-6826 Flora’s Dining Room and the Lakeside Restaurant are located at the Inverary Resort in Baddeck on the world famous Cabot Trail on Cape Breton Island. Flora’s provides the perfect setting for a formal or casual group event. Or a dining experience on the shores of the Bras d’Or Lakes at the Lakeside Restaurant is perfect. The resort chef is known for fabulous seafood creations, succulent New Zealand rack of lamb and perfect pasta dishes. Plus the Inverary Resort is the only resort in the area with a pastry chef. Not only is the food delectable, the view and the service are also excellent.

Tel: (902) 295-3500 Located in the heart of Downtown Sydney, Joe’s Warehouse is close to all local amenities, and waterfront hotels. Reserve the Grand dining room for larger groups, of up to 200 guests. Or accommodate a smaller function in our Private dining room. Joe’s Warehouse has an extensive menu with the freshest local seafood, the finest cuts of beef, prepared to above industry standards by our highly trained and experienced chefs. Order from our menu, or create a personal menu, specific to your tastes. They also have the most extensive wine list in the city. Their in-house bakery offers fresh, specialty baked goods adding a uniquely, special touch to corporate packages--designed to company or group’s preferences. Contact their special events manager to design your next corporate event.

Their team of professionals will help guide you and ensure all of your needs are met, from booking, menu selection, event set-up, and booking local entertainment.

Tel: (902) 539-6686

Planners see us. Don’t you need them to see you?

To advertise, call (514) 849-6841 ext. 328 THE

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The art of consumer show exhibiting

BY BARRY SISKIND or some strange and mysterious reason, exhibitors at consumer shows (B to C) don’t follow the same guidelines as those who chose trade shows (B to B). While there are some obvious differences, there is no reason that many of the same rules shouldn’t apply. Here are some of the basics for the consumer show exhibitor:

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GET FOCUSED One of the mistakes both trade and consumer show exhibitors have in common is the lack of clear, measurable and realistic goals. For the consumer show exhibitor, these may include such things as selling products, setting up meetings for future business, branding, samplings and so on. What is important is to put a value on these activities ahead of time and then ensure that your results fall within these guidelines.

For example, if it would normally cost you $50 to realize a sale of $1,000 in your normal activities, then use this as your baseline. Your cost for a sale at the show needs to fall below the baseline or you are not moving forward. However, one mistake consumer show exhibitors make is focusing all their attention on immediate sales. Studies have proven that you

Concierges needed!

We have been running our Chat with a Concierge column for several months and it has been very well received.

We ask one concierge from a different city every month, via telephone or email, some questions that will help planners understand what the concierges can offer as well as what the city they are located in can provide.

If you are interested in participating in this column, please contact Editor Leo Gervais at lgervais@theplanner.ca or at 514-849-6841 ext. 333.

We look forward to hearing from you.

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can expect to achieve between 30% and 60% more business post-show. These money-making contacts should also be equated into your calculations.

IT’S NOT RETAIL A consumer show exhibit is different from a retail store for three reasons: Time, space and choices. Consumer show visitors spread their visit among hundreds of exhibitors which eliminates the luxury of relaxed browsing. A typical trade show booth is 10 X 10 (3 meters. sq. meters), a fraction of the size of a normal retail store. In addition, visitors have lots of choices to make in a very harried environment. All this means that your display, the number of products you bring and the focus of your booth needs to be well thought out so you don’t add confusion to the list of obstacles these visitors face.

PROVIDE A MEANINGFUL EXPERIENCE Customers don’t just want to buy products and services they also want an experience. Savvy exhibitors know this and avoid product pitches and flat uninteresting displays. The trick is to bring your presentation to life – let your visitors feel what it is like to shop with you.

GIVE THEM OPTIONS Some visitors may not be prepared to make a commitment immediately and say something like, “I would like to walk around and see what else there is first.” The chances of them coming back are slim. There is too much at the show to remember, too many products to differentiate between. So, rather than pressuring them into a decision, provide some mechanism for staying in touch with them. For example, you may want to send them a text message in 2 – 3 hours reminding them to drop back to your booth. Consider putting them on a mailing list or inviting them on a studio tour.

BE PROACTIVE I am not suggesting you become overly aggressive, but rather take the approach of welcoming visitors to your display. Get rid of time-worn questions like, “Can I help you?”

Attempt to engage them in a meaningful conversation that will give you clues to what products and services you can direct their attention to.

Participating in a consumer show has its rewards. With some pre-planning and effort you can realize your goals.

••• Barry Siskind is North America’ 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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February ’09

Sudoku

Sponsored by the Centre Mont-Royal Fill each square with a number from 1 to 9 so that every number appears only once in each row, column and cell.

SOME SUDOKU RESOURCES ON THE WEB: • www.websudoku.com •www.sudoweb.com •www.dailysudoku.com •www.sudokupuzz.com

LEVEL: EASY

Solution, page 35

LEVEL: INTERMEDIATE

Solution, page 35

February ’09

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well as a separate lobby lounge and bar. Along with the property’s Chi spa, the hotel includes a private yoga and Pilates facility and a 5,000 square foot fitness centre.

On the Web: www.shangri-la.com/vancouver

TWO HILTON GARDEN INNS OPENING SOON IN TO AREA COOLER POOLS A TREND? Several planners have told us they have noticed a chilly trend: Some hotels are lowering the temperature in their pools, presumably in an attempt to save money. So before you book your favourite hotel, we suggest you check to see if (a) The pool is in fact open and (b) the pool is not too cool, as nothing will be sacred in 2009.

FAIRMONT BATTERY WHARF OPENS IN BOSTON Fairmont Battery Wharf, a newly-opened hotel located on Boston’s vibrant waterfront, is a contemporary hotel with 150 guestrooms. The decor throughout the hotel is residential in style and inspired by the property’s harbor side location, featuring pieces from local artists. Located adjacent to the North End, one of the city’s top culinary destinations, the hotel offers guests Sensing, a restaurant featuring seasonal New England ingredients, an expansive open kitchen and a chef’s table for an up close and personal dining experience.

On the Web: www.fairmont.com/batterywharf

The Hilton Garden Inn Toronto Downtown is scheduled to open this month and has started accepting reservations for February 20. The 224-room hotel was originally scheduled to open last September. The hotel the 594 sq. ft. Easton’s Room will accommodate up to 70 people in a theatre-style setting, 48 for banquets and 60 for receptions. In related news, the Hilton Garden Inn Toronto Airport, meanwhile, is slated to open March 1 and will feature the 3, 200 sq. ft. Trillium Ballroom. Both venues offer on-site catering.

STARWOOD HOTELS DROPS 46% IN 4Q Starwood Hotels & Resorts Worldwide Inc. said recently its fourth-quarter profit fell 46 per cent, hurt by severance costs and a writedown for two vacation ownership projects. The hotel sector has been pressured as the financial crisis has prompted consumers and businesses to pull back sharply on travel spending, leading to a sharp decline in room demand.

Luxury and upscale properties have been particularly hard hit as travellers cut costs by trading down to less expensive places to stay. Starwood’s properties include the luxury and upscale W, Westin and Sheraton brands. Starwood had total debt of $4.01-billion and net debt of $3.52-billion as of Dec. 31. The company’s 2007 net debt was $3.24-billion.

SHANGRI-LA HOTEL OPENS IN VANCOUVER Shangri-La Hotels and Resorts opened their first North American property in downtown Vancouver on January 24.

The Shangri-La Hotel, Vancouver is a 119-room luxury hotel bringing the Asian brand’s hospitality to the city, taking up the first 15 floors of a 61-storey landmark building – the tallest in Vancouver. The rooms are contemporary in design with distinct Asian touches. The hotel will also feature Market by JeanGeorges restaurant (offering four distinct dining areas), as

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SAVOY HOTEL’S TRAINING COMING BACK The iconic London hotel, owned by Fairmont Hotels and Resorts and which is undergoing an 18-month refurbishment costing approximately $180 million, has put $890,000 back into its training programme, which closed in 1985. The academy’s curriculum will have three major planks: student orientation, education about the Savoy as an institution and creating and developing leadership in their management team.

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February ’09

Websites of Translation on-the-go www. home.transclick.com This is a super useful site if you need translations done in real time.

Transclick offers a service for real-time language translation of SMS, e-mail and Instant Messaging in 16 languages to/from English, and it is now available online or on a mobile phone.

For example, You type English, they read French, they type French, you read English. It is user friendly, with no “cut and paste” of translation results to forward.

Transclick is based in New York, with worldwide presence in Europe, Latin America and Asia. Winner of the Blackberry Grand Prize Award for Best Business Productivity Tool.

Overcome your fear of flying www.deplour.com Are you one of those white-knuckle riders who can’t wait until the plane lands

interest

Jet lag... cont’d from page 25

even after it has just taken off? Well, Montréal-based Deplour offers multimedia courses given by pilots for individuals and corporate employees who are uncomfortable flying in an airplane.

The seminars vary from three hours to two-day sessions, and a longer-term individual program with an airline pilot and a psychologist can be created.

Connect with fellow entrepreneurs http://econnect.entrepreneur.com/ Entrepreneur Connect is the social network where small-business owners can create a profile, explore the community, share ideas and make connections. There is no charge to create a profile, and there is lots of interesting material online for small-business owners as well.

••• If you have a website that you think might interest planners, please send it to lgervais@theplanner.ca

D. Avoid alcohol and coffee; they have diuretic properties, i.e. they squeeze water out of your cells.

E. After landing, submerge and soak in water as soon as possible – the ocean, a hot tub, a pool, a bath, whatever is available that you enjoy. Immerse entirely, and especially your head. Bathing when dehydrated helps to replenish moisture right through your pores.

Bathing also relaxes the nervous system.

STEP 2: RESET YOUR INTERNAL CLOCK The moment the flight attendants announce the time in your new destination, set your watch. This makes it easier to force yourself to stay awake if you’re arriving in the evening or to catch a nap if you’re arriving in the morning.

An eye mask and a set of earplugs are very helpful. The latter has the added benefit of thwarting tinnitus, the ear ringing that many of us experience following hours of roaring engine sounds.

March 21-25, 2009 Association of Collegiate Conference and Events, Directors–International Annual Conference, Boston Park Plaza, Ont. Contact : www.acced-i.org

May 26-28, 2009 IMEX Worldwide Exhibition for Incentive Travel, meetings and Events), Messe Frankfurt, Germany. Contact : ww.imex-frankfurt.com February 26, 2009 Destination Marketing Association, International Destinations Showcase, Washington Convention Centre, Washington, D.C. Contact : www.destinationmarketing.org

March 1-3, 2009 Association of Destination Management, Executives Annual Conference, Westin Riverwalk Hotel, San Antonio, Texas. Contact : www.adme.org

•••

If you have an event you would like us to consider listing, please send it via e-mail to: info@theplanner.ca.

ANSWER EASY SUDOKU FROM PAGE 33

ANSWER MEDIUM SUDOKU FROM PAGE 33

March 17-18, 2009 National Business Travel Association, I5th Annual Conference & Exhibitor Showcase, Hilton Toronto, Toronto, Ont. Contact : www.nbta.org February ’09

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If you want to lock a data projector, use the cable through the handle and lock it into a secure part of the table, not just over a leg.

Stolen items at venues This month, we asked you about having articles stolen from a meeting site: Have you ever had anything stolen from a venue meeting room?

Yes: 43% No: 57% Some of the items most stolen cited by planners who responded to the survey: Computers, LCD projectors, wallets, handbags and gifts/prizes.

Here are some comments from the planners who responded to the survey.

1. “Our photographer’s personal bag was stolen containing his wallet, ID and keys. It was done by a professional thief dressed as a business person, who fit in with our conference attendees. We will now require all attendees, sponsors and speakers to wear their conference tags throughout the conferences.”

2. “Wallets were stolen from purses that were left under the meeting tables.

Participants were in the meeting room foyer for coffee break at the time.”

3. “A few years ago, we had approx 10 rep computers stolen.”

4. “Laptop computer and a gift-wrapped speaker gift, both at the podium during a refreshment break.”

5. “My coat on the back of my chair.”

6. “Door prize items were stolen from a locked meeting room at a conference.”

7. “Personal effects: wallet, jacket, silk scarves, etc. Laptop and LCD projector.”

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8. “A laptop computer from under the head table during exhibitor set-up.”

9. No, I always ensure that the door is locked if the entire group leaves the room. I do not leave things in the room overnight, i.e. LCD projector, laptops, etc.

TIPS FOR LAPTOP SECURITY

According to American technology consultants The Gartner Group, a laptop is stolen somewhere in the world every 53 seconds.

We surveyed several hotels, asking them what they were planning to do for 2009 as tougher times will likely mean more things will go missing. Not one hotel replied.

So, to protect your laptop and other items from getting into the wrong hands when you travel, here are some tips: 1. Label your laptop, lock it up Write your contact info on the laptop and its case (preferably with a permanent marker like a Sharpie). Take a picture of your laptop, print it out and write down the brand, serial and model numbers on the picture. Keep one copy in your wallet and another in your check-in baggage. You’ll need this information if you have to file a claim with your insurance company or the police.

Even an inexpensive lock can go a long way to keep thieves away – whatever will delay the common “snatch and grab” technique is useful. So buy the programmable number locks with a cable to lock into the laptop and through a hole in a table, or folding leg part of a table. Avoid cases with flashy logos or colours that might attract attention. One option is a messenger-style bag that allows you to carry the laptop diagonally across your body.

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2. Keep your laptop with you Never put your laptop .down to make a call, checking in your bags or even when you use the washroom (instead, hang it up on the hook in the stall, then strap it across your body to wash your hands).

Never check in a laptop as luggage and slip it beneath the seat in front of you and not in the overhead compartment.

3. Keep an eye on it, get insurance When going through security, put all your other items through first, then keep an eye on it as you pass through the metal detector. Even better, ask for a manual check of the laptop and case instead of placing it on the conveyor belt.

Credit cards often offer inexpensive travel insurance for a minimal fee.

4. Back up and encrypt your data Back up all your data and sytem before you leave (one easy way is to make a Disc image, an exact clone, of your hard drive. You can then copy it to another machine if something happens to your laptop). Keep the backup in a secure location. Key files could also be put on a memory stick, but DO NOT keep the stick in your laptop case – tuck it away in a checked bag or in your purse or wallet.

Same goes for passwords. In addition, consider encrypting your data using Windows Enterprise or Ultimate or a third-party software.

5. Leave it at home The final solution could be to just leave the laptop at home. Carry all your data on a memory stick or a CD/DVD and borrow a computer when you get to your destination.

If you have other suggstions on how to prevent theft, please send them to us at info@theplanner.ca and we will be glad to pass them on to our readers in a future edition of The Planner.

February ’09