Generation-Based Catering

Having worked with multi-generational meeting planners and attendees I have noticed there are distinctive trends in their conference needs;


The Generation “Y” conferees :

• F&B - Healthy protein rich foods are a first priority for this generation. Power bars, fresh fruit and crisp greens keep these conferees satisfied and their mild appetites assist in maintaining a healthy food cost for proprietors. I mean come on they are really still on liquid diets (i.e. red bull, mountain dew, smoothies, starbucks and of course MGD or a good glass of vino)

• Internet & Technology - Internet access is a must! Generation “Y” conferees must have uninterrupted lightening speed access to fulfill their connection needs.

• Conference Start times– When hosting a generation “Y” conference be sure to schedule some conference staff late to host what we call the “Night Owls”. This generation likes to work late until their “juices” get flowing after they’ve rushed back to the center after cocktail hour. They treat set up like college finals and burn the midnight oil to be prepared for the next day’s events.

• Recycling – Meeting planners are extremely concerned with recycling programs for their conference. They require recycling stations conveniently located to their meeting and often request pitchers of water versus bottled.

• New on the forefront-“Edutainment”- Some of my Generation “Y” colleagues are even requiring that “entertainment” learning tools are placed at the break stations and on the tables next to the pens and mints. One meeting requested that we have silly putty on each table so that the participants could expand their thoughts.



The Baby Boomer conferees:

• F&B – Delicious comfort foods with elaborate presentations are often a requirement for this generation. Unlike Generation “Y” this group would be more satisfied with a lunch buffet to include pasta, fried chicken and sweet treats for dessert.

• Internet & Technology – While internet access has recently become a standard demand generally Baby Boomers still only need it at their breaks as 40 percent of them are checking “blackberries”. The other 60 percent are looking for bathrooms and really using the time to person to person connect.

• Conference Start times - This group prefers to have early set up times (and they pay for them) so that any additions or set ups can be correct by 6pm at the latest so that all is right in the world when they set foot on the conference floor at 6am SHARP!!!

• Recycling-While many in this generation started the movement many are still lukewarm to the cause. We see fewer requests for sustainable options. They are good with recycling bins, but there is still cache in having “bottled water” (especially if it’s sparkling) at the meeting sets. This is not to say that they are not excited when the salesperson walks them thru our “green” efforts.


Written by:
Mike Blackley
Banquet/Conference Center Manager
Hilton Washington D.C./Rockville Executive Meeting Center

No Laptops Allowed...the Other Side of the Technology Debate

any sessions of IACC's Annual Summit last month in Chicago concerned technology, social media, and their ever-growing role in the conference center and meetings industry.  Many conference centers are recognizing that clients desire more technology in their meetings because it allows them to work faster, smarter, and also connect with more people that are not present at the meeting.  However, there is a flip side to these benefits.  Sometimes, people just want to disconnect and shut off their computers.  Read on to learn about a California restaurant owner who refuses to let patrons use laptops while dining.  Leave comments as to your thoughts...are you pro-laptops at casual restaurants and cafes, or would you rather disconnect?


From Hospitality Net, May 1, 2010:

San Francisco Bay Area café owner bans laptops. The owner of a North Oakland café is asking customers to leave their laptops at home and actually speak to each other, reports the San Francisco Chronicle.

“When we opened this place we wanted to create a community. Instead it’s just been a room full of laptops,” said Sal Bednarz, who opened Actual Café in January. “I don’t have anything against technology, but it’s not the same as looking someone in the eye and pressing the flesh.”

Weekends only patrons (so far) who flip open their laptops will be asked to unplug, sign off and log out. They’ll be encouraged to sit at communal tables and chat. Customers, when pried away from their computer screens Friday afternoon, said they were thrilled at the idea. They said they’re tired of their laptops, iPods and cell phones, too. How is this bold initiative working out? Here are some random comments from customers:

• “When I get away from the computer, it’s a relief."
• “(A patron without a computer) I’m looking forward to meeting my fellow café denizens.”
• Laptops cut people off. I think it forms a social divide. Technology’s great, but there’s a serious social impact.”
• “Chatting is now starting to overcome the keystrokes (says the manager at nearby Nomad). It’s really changed the feeling of the place. It’s really nice.”

The owner of Nomad Café - - a neighborhood competitor that opened in 2003 - - became so disenchanted with laptops that he reduced the number of electrical outlets to one.

Perhaps the most compelling reason of all behind the Actual Café taking this step might be to discourage patrons from buying a two dollar cup of coffee and spending all day using a table that could be taken by a customer purchasing lunch, visiting with friends or otherwise spending money and then leaving.

Remember to leave comments about what you think!

7th Habit Suggestions From Industry Leaders

Follow up from previous post...

I began a discussion at IACC’s LinkedIn Group (http://bit.ly/92iFpW) to see if any of my colleagues could think of a seventh habit. As it happens, they could…



Eric Whitson, who is Director of Sales & Marketing at The National Conference Center in Virginia (host of next year’s IACC Summit), suggested either “FOCUSED”, “PRODUCTIVE” or “COST EFFECTIVE”

Neil Pompan, President at Pompan Hospitality Global and former President of IACC Global suggested “INNOVATIVE”, which he defined as “the ability to always surprise and delight the customer by introducing new ways for them to be successful in meeting their objectives.”

Wendy Butler , Special Initiatives Coordinator at The Johnson Foundation liked “PRODUCTIVE” but threw “EFFECTIVE” into the mix as well.

Saira Banu Kianes, Travel Director & Founder of IMPN thought that “SERVICE ORIENTED” was worthy of mention.

Jeff Farina, who is a Development Professional and Hospitality Consultant added “PERSONALISED” as it “encompasses all of the above traits and is what we are all about in the conference centre industry.”

If you haven’t joined the IACC LinkedIn group then please do – you’ll not find a better network of industry experts anywhere in the world. If you’re a conference centre you can share ideas with like-minded colleagues. If you’re a customer/planner then you get to pick the brains of hundreds of suppliers outside of a pressured sales environment.


James Bland
Sundial Group (UK) Marketing Manager
2009 IACC Global Scholarship Winner

The Six Habits of Highly Effective Conference Centres

(with apologies to Stephen R. Covey)

It was during a group session at last year’s IACC Global meeting in Denmark that this first came to me. The discussion was under the heading “What will our customers want in 2015?” and as our individual thoughts landed upon the large sheet of paper, I began to see six groups form in front of my eyes. The idea to mimic the world-famous “Seven Habits of Highly Effective People” only came to me as I approached the microphone to present our group’s findings to the conference.

It is unfortunate that I was unable to think of a seventh habit, but perhaps with the benefit of hindsight, (that’s my excuse and I’m sticking to it) it was sensible to stick with six to avoid being sued! Not that I’ll be making any money out of this you understand, unless you fancy sending me a cheque, in which case my contact details are pretty easy to find at http://bit.ly/bKUhsv.


So, in 2015…

1. We will be CONNECTED
2. We will be INSPIRATIONAL
3. We will be GREEN
4. We will be FLEXIBLE
5. We will be TALENTED
6. We will be SECURE

These are the headlines. But what does each of them mean?

CONNECTED

We will provide connectivity in our meeting rooms. We will forge strong relationships with our staff, customers, neighbourhoods, suppliers and, yes, competitors. We will keep abreast of developments in the industry by joining, and actively contributing to, associations and forums that influence us. We will network, not only online, but also in person.

INSPIRATIONAL

We will continue to provide inspirational places to meet, work and visit – by deploying the latest technology and innovative design. Furthermore, we will inspire a world-weary, sceptical market of the need to keep meetings and training happening. To do this, we need inspirational people throughout our business, and an inspirational network of suppliers.

GREEN

We will cut consumption and waste. We will recycle more. We will buy more local and seasonal food – trying wherever possible to do this without reducing the variety we offer to customers. To do this, we’ll need to keep our clever chefs.

FLEXIBLE

We will sell what people want to buy. Pretty simple, really, but worth remembering. If someone wants to run their meeting from 2-10 instead of 9-5, we’ll make sure that’s what we offer them. We will have flexible workforces, able to adapt to our quieter times. We will welcome our demanding customers. (Actually, I prefer them – they tell us what other people may be keeping to themselves.)

TALENTED

Again, it’s really not rocket science. Our staff need to be good at their jobs. This means we need to hire the right people. This is a question of attitude – there’s no point hiring someone with lists of qualifications if they are socially dysfunctional – this is hospitality after all. No, we need people with the right attitude to look after people, and an ability to learn. If they have these, we can train them.

SECURE

If you believe everything you read (and most people do), these are scary times. If the terrorists don’t get us, the pandemic influenza will. If you carry cash, you could be mugged, but if you rely on credit cards, you leave an electronic footprint. The threats are not just to individuals, but also to organisations – a perfectly innocent conversation in a bar could result in trade secrets leaking to competitors. We already provide a secure environment where people can work without having to look over their shoulders, but in the future our people will have to reassure, demonstrate and prove this to our customers. We will defeat the invasive paranoia that has contributed so significantly to the global economic turmoil.

Spotted the theme yet? People. Highly Effective Conference Centres will need Highly Effective People. Remember these six habits. Of course you’ve heard them before, but it doesn’t hurt to read them again.

James Bland
Sundial Group (UK) Marketing Manager
2009 IACC Global Scholarship Winner

Get Creative with Your F&B Budget

I have noticed that corporations and associations alike have a renewed focus on the return on objectives that their meetings provide. This increased pressure for success comes at a time when budgets are low, which means creativity is a must. One area that always seems to be an easy target for cost cutting is food and beverage. However, poor food quality or selection can mean disaster for any meeting. The attendees need to feel well taken care of and comfortable in order to focus on the subject matter of the program.


I found an interesting article on the American Society of Association Executives website, called Creative Ways to Stretch Your Food and Beverage Budget,  that speaks directly to this trend. Written by Mr. Jeff Waddle, the article offers useful tips on managing costs. His suggestions are as simple as being creative with centerpieces by making them edible, or replacing bottled water with pitchers.

The recommendation I like most is to work closely with the banquet team at your next function to customize the menu. Allow the vendor to understand your objectives for the event so that he can create a menu that enhances the purpose of the get together. For example, instead of hosting both a cocktail reception and a team building event, why not host a wine pairing contest? This will allow guests to sample delicious wines and hors devours, but also encourages team interaction.

Don’t let a diminished budget stand in the way of an awesome event. A bit of thinking outside the box will inspire creativity to design a memorable and productive event!

Kasey Snyder
Global Sales Manager

Dolce Basking Ridge