Best Practices for Calculating Hotel Food & Beverage Minimums

Molly Blaisdell
September 24, 2014
As a planner, one of the most important parts of a program is not only the quality of the food, but staying within one’s food and beverage budget. To assist clients in staying within their means, hotels have developed suggested spend per person as a guide.

Millennials Don't Own 'Mentoring'

Larissa Schultz
September 16, 2014
Mentoring is a part of continuing education and not just limited to the younger generations. Even industry veterans have more they can learn.

Is the Meetings Industry Corrupt?

Joan Eisenstodt
September 16, 2014
Over many years in this industry, I've seen planners (including CMPs) solicit gifts for booking properties; suppliers who give gifts for a planner's bookings and more for their repeat bookings.

A Look at Meetings of the Future

SmithBucklin
September 16, 2014
Meetings of the future will not be shaped by technology alone, but by attendees' adoption of and engagement with new technology.

What Women Want…From Their Hotels

Molly Blaisdell
September 15, 2014
Whether you are planning a large conference or small board meeting, it’s important to know what’s on the top of the most commonly listed hotel requests from some of your most particular constituents.

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