Special Edition: Risk Deja Vu

Joan Eisenstodt
April 16, 2013
Each time a tragedy strikes, we say we will do more to protect people.&nbsp;A story read today,&nbsp;where it is said we are in a 'new normal', has been written before. Our industry puts in place some plans for evacuation, for sheltering in place, for protecting people and property. Meeting planners and their employing or contracted organizations plan for "paper cuts" and believe they don't have the money or time to prepare for catastrophes. <br /> <br /> Or will it be deja vu all over again and again and again?

What fuels you?

Joan Eisenstodt
April 8, 2013
Inspired by the April 7 New York Times Magazine about food and drink, I wondered what fuels meeting planners and others when they are on business travel? in the final days before a meeting or convention begins? on-site? from room service? after a meeting?<br /> <br /> My preferences are included and links to some of the great stories in the Magazine. They'll inspire you too to do more with food and beverage for meetings, for your own nutrition ("fuel") and for facilities.

Meeting risks: beneath the obvious

Joan Eisenstodt
March 18, 2013
Recently, in the <a href="http://www.meetingstoday.com/Webinars/WebinarDetails/tabid/159/ItemID/3867/Default.aspx">webinar on meeting risk assessment and contingency planning for MeetingsToday</a> and another for a client, and in a class at the University of North Carolina Charlotte, I talked about risks faced when selecting destinations and sites, venues and vendors.<br /> <br /> It's 2013. I've written and taught this for more than 30 years. When do you think we'll really consider <strong>safety first</strong> for our meetings and those who attend?<br /> <br /> Maybe this will help make our industry more aware and plan accordingly.<br />

F&B Can Make or Break A Meeting

Joan Eisenstodt
February 18, 2013
Planning food and beverage (F&amp;B) for meetings and events is a much more complex task than most assume. It's not just about 'pretty food'; it is not just about budget tho' those are both factors. We have to take into consideration the what-why-how-when of food handling and preparation, food service, allergies, religion and allergies, accommodation, and myriad other issues. Do we? Do the catering and food and beverage professionals in venues know enough to guide us? What's your experience to add to the body of knowledge?

5 Steps to Smarter Meetings

Joan Eisenstodt
February 8, 2013
Some of the following five steps to smarter meetings will be 'old hat' to some; others will be known to but not practiced by many; and some will be new to your meeting planning process.&nbsp;<br /> <br /> We can work smarter to plan&nbsp;meetings, request information, and respond to requests. Let's ask the right questions and be deliberate in planning. We'll have smarter meetings, well-planned, and our objectives will be met.

Need a motivational speaker

Joan Eisenstodt
February 1, 2013
For an upcoming meeting, there are lots of needs: hotel, restaurant, florist, motivational speaker, and AV company among them.<br /> <br /> With the wide distribution of this blog, there must be lots of folks who can help.<br /> <br /> Oh and there's a&nbsp;gift (of my choosing) for your help. It's not a bribe, commission or incentive. <span style="text-decoration: underline;">That</span> would not be ethical! All will be revealed on February 8 after help is offered. <br /> <br />

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