Archive for the ‘Trends’ Category
March 25, 2014
Kimpton’s juice menu features three flavorful varieties
Boosting its reputation for wellness offerings, Kimpton Hotels and Restaurants has launched a new juicing menu at 10 hotels across the country.
The 16-ounce offerings are made from freshly picked fruits and vegetables and are aimed at boosting energy and improving health. Three varieties are available:
–Beets Me consists of red beets, carrots, ginger and cilantro.
–Being Green is a nutrient-rich mixture of cucumber, celery, spinach, kale and lemon.
–Local Only is a cocktail made from nearby farm produce. The host chef at each property creates the concoction, which blends ingredients such as green apples, whole passion fruit, kale and celery.
February 25, 2014
Laura Schwartz speaking at the Smart Meeting Palm Springs earlier this month
Meetings and conference organizers now are expecting more from their speakers, including leveraging contact marketing and maximizing sponsors’ return on investment, according to the 2013 Speaker Report.
The survey, in which 175 organizations participated, provides comprehensive and up-to-date information about speakers in the meetings market. Tagoras and Velvet Chainsaw, two consulting firms, collaborated on the survey after their initial effort, The Speakers Report, which they devised in 2011 to better understand how organizations use professional and industry speakers at meetings, conferences and other events. In the surveys, they focused on how speakers are selected, what is expected of them and how their educational impact is measured, among other things.
The companies’ report, at tagoras.com, lists 10 top takeaways from the 2013 survey that emphasize new trends.
–Organizations use professional speakers more and more: In 2013, organizations surveyed reported using 14.6 speakers per year, compared with 11.2 in the 2011 survey.
–Speaker bureaus are one option for do-it-yourselfers, not a sole source: 74.2 percent used a speaker bureau frequently or sometimes to find a speaker, but only 7.3 percent say they always use one.
–Hiring decisions are shifting from C-suite to the education department: In 2013, the organization’s vice president or director of education or professional development decided which speakers to hire 22.7 percent of the time, a leap from 13.5 percent in 2011.
–Organizers expect more from their professional speakers: 66.1 percent of respondents said they are looking for speakers to contribute more than just their time on stage, compared with 56.6 percent in 2011.
–What in a name? Maybe not much: Just 28.3 percent of respondents believe that a big-name speaker is very or extremely important for attracting registrants.
–Proposal review is too nice: 33.3 percent report that they accept 60 percent or more of submissions that come in through their call for proposals and 29 percent accept between 40 and 50 percent of them. Organizations that want to be industry leaders probably need better filters, the report concluded.
–Compensation for industry speakers is soft: Since they have tight budgets, conference organizers often offer complimentary registration rather than paying for travel, lodging or honoraria.
–Shifting evaluations to digital isn’t a layup: Moving to mobile and online evaluations appeals to meeting planners for several reasons, but low response rates and technological headaches dampen enthusiasm.
–Content capture hasn’t taken off—yet: Use of streaming and content capture to amplify the best meeting content has remained stable since the 2011 survey. The 2013 report predicts that more organizations will embrace content capture with scheduled replays, but doesn’t anticipate much growth in live streaming.
–Education still isn’t getting the respect it deserves: Similar to the 2011 findings, the 2013 report shows that the title of the most senior member of their organization’s education or professional development unit is a director (46.7 percent) or a manager (8.9 percent). The report concludes that a top-ranking person needs to be involved with an organization’s high-level education strategy.
January 10, 2014
It’s a new year, so out with the old, in with the new. What’s out? Same-old, same-old breakfast stations. Eggs? Sausage? Not in 2014.
What’s in? It’s all about the bagel craze—specifically, topping everybody’s favorite ring-shaped bread product with unexpected toppings. For your next event, provide your attendees the opportunity to eat art. Go beyond cream cheese and top bagels with sun-dried tomatoes and basil, fresh fruit, breakfast cereal, avocado, chocolate and marshmallows. Have these bagels already dressed up and ready to be devoured for your next breakfast station. The ideas and creative toppings can be endless, plus the touch of color is a fun addition!
December 20, 2013
Ojai Valley Inn in Southern California used flowers to add excitement to appetizer plates during the
Smart Event Ojai in November.
Our event coordinator, Cassie McNair, is sharing one of her favorite trends every week. See some trends in action by attending one of our Smart Events, and look for our 2014 trends report in our upcoming January issue.
Roses are red. Violets are blue. Both are edible—it’s true! You may be surprised by the wide variety of flora that can be safely consumed, from the sweet taste of dandelions to the citrus overtones of hibiscus. Though most of us generally still think of flowers as something to be admired with the eyes as opposed to the taste buds, a trend has been blossoming in recent years among chefs. More and more, pedals are used to add colorful garnishes or exotic flavors to dishes.
December 09, 2013
Forty-eight percent of planners say their meetings will have more of a technological footprint in 2014,
according to a new survey
Nearly half of meeting planners participating in a national survey say they will be using more technology in their 2014 meetings.
The 2014 State of the Meetings Industry survey, conducted by Destination Hotels & Resorts, was completed in September by 181 corporate, association, independent and government meeting planners throughout the United States. The survey also generated some other significant trends, including the following:
December 06, 2013
French fry station at the Smart Event at Ojai Valley Inn
Wowing attendees doesn’t have to mean serving them some crazy food item or cuisine they’ve never heard of before. All it takes is presenting something simple in a different way. In other words, take something your guests know and love and make a unique serving bar out of all of the flavors and types.
At our most recent Smart Event at Ojai Valley Inn and Spa in Ojai, Calif., attendees fell in love with the mushroom station. The property set up a table with a variety of mushrooms—including oyster, shiitake, Portobello, enoki, crimini and button—sauteed with fresh herbs. They could top them with fresh garlic, grilled tomato chutney, herb croutons and boursin cheese sauce. It was a simple set up, with an outstanding response.
November 27, 2013
Show floor at IMEX America 2013
It’s never too early to begin reflecting on what the new year has in store. The IMEX Group, which annually stages impressive international meeting and event trade shows in Frankfurt and Las Vegas, offers up a few predictions for 2014 thanks to speaker and expert anecdotes from IMEX America 2013.
1. Content Gets Bigger as Attention Spans Grow Shorter
Content now defines meeting and event type, not the other way around. The incredible growth of YouTube, TED and short, sharp TV and video news clips (including the birth of super-bite-sized Vine) means attention spans are shorter than ever. Four minutes is a lifetime online. Expect meetings and event content to be delivered in ever more entertaining, diverse and digestible pieces. The label ‘hybrid’ fades away as all meetings and events become multifaceted and multidimensional for participants on and offsite.
November 11, 2013
The show floor opens on day one of IMEX 2013
Despite economic challenges, the meetings industry is on the verge of significantly stronger future growth, according to an annual survey of international hosted buyers who attended the IMEX trade show in Frankfurt this past May.
The survey, which was conducted by the International Congress and Convention Association (ICCA) and IMEX, was completed by 92 buyers, 77 percent of whom organized meetings in 2013 and more than 17 percent of whom coordinated events for more than 5,000 delegates. The results were released in September, and among the top findings:
–Nearly 30 percent of respondents said that they will be running more meetings in 2014 than they did in 2013. This is an 8 percent jump from the 2012 survey.
–Less than 7 percent plan to organize fewer meetings, compared with 11 percent in 2012.
–Nearly 47 percent are projecting higher attendance than in the previous year, compared with 40 percent who said so in 2012. Nine percent expect their attendance to drop, compared with 10 percent in 2012.
September 21, 2013
Champagne Jello shots by Jay’s Catering of Garden Grove, Calif.
Get ready to enjoy cocktail hour with your fellow associates. Champagne Jello shots are the latest craze in the industry—and they’re ready to class up your next corporate-party bar. These low-alcohol shots will keep attendees in line, and with their shimmering color and garnish of sprinkles, they’re a beautiful addition to galas and receptions. (As always, Pinterest provides some decadent inspiration.)
August 31, 2013
Flakey, fried goodness, courtesy of wikimedia.org
At a time when avocado ice cream and jalapeno-rosemary cocktails are all the rage, taste buds are expecting the unexpected. There’s an obsession with unusual food, and if the food happens to combine two favorite ingredients, the hysteria reaches fever pitch.
Case in point: the cronut. Bearing the look of a doughnut and the substance of a croissant, this confectionery hybrid has become a near-global sensation since its creator, Dominique Ansel, debuted it at his New York City pastry shop in May.