Meetings: Minnesota's Hospitality Journal

Eco Updates and Sweepstakes at the Minneapolis Convention Center

On Friday, Minneapolis Mayor R.T. Rybak, Meet Minneapolis President and CEO Melvin Tennant and Executive Director of the Minneapolis Convention Center (MCC) Jeff Johnson gathered at the center for a press conference, discussing Minneapolis’ sustainable efforts, announcing a tourism sweepstakes and unveiling a new branding for the MCC. As per usual, there are some pretty great new and continued efforts being made by the city. Here’s what we learned:

About the MCC:

• The building is nearly 20 percent more energy efficient than last year, resulting in a savings of $1 million. This makes the center 30 percent more efficient than similar buildings in our climate region.
• MCC’s water usage has decreased by six percent and additional plans have been put in place to achieve their goal of reducing use by 50 percent by 2015.
• Currently 50 percent of all of MCC’s waste is recycled, making them well on their way to their goal of 75 percent in the next two years.
• Future plans include achieving Leadership in Energy and Environmental Design (LEED) Existing Building and Operations Management status, launching a companion website for the center's eco-focused display and housing public tours.
• Their new logo, created by Preston Kelly, follows Minneapolis’ City by Nature branding.

About Tourism:

• While 2012’s tourism numbers are still being processed, Tennant said indications looked good, sharing that Meet Minneapolis confirmed approximately 474,000 future group room nights, exceeding a goal of 460,000.
• Meet Minneapolis’ goals for 2013 include 475,000 hotel, 60,000 leisure and 474,000 group room night bookings, a revenue of $15.25 million at the MCC, 1.5 million unique website visitors and earned media impressions of at least 400 million.
• In an effort to attract visitors, the “Go Minneapolis Getaway” sweepstakes was launched, offering the grand prizewinner a two-year lease of a 2013 Chevy Volt. An additional eight prize packages will be awarded weekly, each containing a stay at a Meet Minneapolis member hotel, a meal at a local restaurant and an entertainment outing.

--Molly Schelper
Assistant Editor

[Photo courtesy of Nemer Fieger]

Just for Fun: 10 Minneapolis Convention Center Fun Facts

Happy New Year! Thought I'd share this fun fact-filled press release from Meet Minneapolis about the Minneapolis Convention Center.

The Minneapolis Convention Center (MCC) is home to hundreds of events, gatherings and shows for local organizations as well as groups from all over the nation and the world. Public consumer shows including the Healthy Life Expo, The Wedding Fair and the Minneapolis Boat Show are just a few events that will be taking place in the MCC during January 2013. While attending any event at the MCC keep in mind these 10 fun facts about the Minneapolis Convention Center presented by Meet Minneapolis, Convention & Visitors Association.
 
1. Legendary musicians including, Jimmy Hendrix, The Doors, Johnny Cash and Elvis have taken the stage in the Minneapolis Auditorium. Recent performances have also included Sheryl Crow, The Beach Boys, Paul Simon, Skillet and Trey Songz.
 
2. Kelber Catering, the exclusive catering company of the MCC, sends roughly 116 tons of food waste to the food-to-hogs program in addition to donating about nine tons of food to local charities.
 
3. The MCC has saved $1.2 million in energy costs thanks to its 2,623 solar panels located on flat portions of the building’s roof.
 
4. Free Wi-Fi is available to visitors in the main level lobby.
 
5. The Hall A Ballroom is the largest, column-free ballroom space in the upper Midwest at 55,000 square feet.
 
6. If the IDS Center, the tallest building in Minneapolis standing at 792 feet, was laid on its side it could fit inside the MCC’s four adjacent exhibit halls.
 
7. By 2015 the MCC will accomplish an additional 10 percent reduction in energy use, reduce water consumption by 50 percent and increase recycling by 75 percent.
 
8. The North Star Roller Girls Roller Derby competes in all home bouts at the MCC.
 
9. All United States’ presidents from recent history have utilized the MCC including: presidents Barrack Obama, George W. Bush, Bill Clinton, George H.W. Bush and Jimmy Carter.
 
10. National conventions held at the MCC in 2012 contributed roughly $100 million to the economic impact of the city of Minneapolis.

-- Amanda Fretheim Gates
Managing Editor

[Photo courtesy of Meet Minneapolis]

How to Host a Party for 1,000 People: Behind the Scenes in Large-Scale Catering

For those who have never worked in the catering business, the idea of serving 1,000 people delicious, warm, innovative food at the same time would seem daunting and intimidating. I will not lie, it is. Gaining experience and learning the "tricks of the trade" will provide an invaluable idea of what large-scale catering events entail.

The three c's–cuisine, chef and concept–will define how your catering brand is known and the quality of the guest experience. They are the foundation of a caterer's success.

Cusine: The food remains the most important aspect of any catering event. If the food does not exceed the expectations of the guests–and remember there are 1,000 of them at once–then the experience can be disastrous. Every part of the meal, from the soup or salad course to the entree and dessert, must be delicious and at the proper temperature. Buying the best fresh and local ingredients will put any event on the path to success. Here are some cooking tricks of the catering trade:

• Salads for dozens, fast: Whack the bottom of a head of lettuce with a knife so the leaves separate, fill a basin with cold water, dump in a few heads and swish them around to rinse. Spin them dry in the largest batch possible, or put then in a large plastic bag with a couple of kitchen towels and swing them. (Caterers don't use plastic bags, they use spinners, but this works well and saves the cost of restaurant equipment you might not use more than once a year). When the leaves are dry, stack them up on a large cutting board and slice across them at approximately one inch intervals. If you're feeling fancy or have time, you can slice down the length of the leaves too, making more bite-size lettuce pieces.
• Oysters on the half shell: Oysters require extra labor to chuck, but they are currently a popular item. Allow guests to customize by choosing what to add and have a variety of applications and uses for a caterer to show their skills.
• Pour some sugar on me: For any bland tasting food there is one simple and easy cure: sugar. A teaspoon of sugar will enhance almost any dish. Even if your recipe doesn't call for sugar, tossing in a half teaspoon will brighten the flavor while adding negligible calories.

Chef: In reality, a group of talented chefs makes a difference. I have the pleasure and honor of working with some of the most talented, passionate and committed culinary minds at Morrissey Hospitality Companies (MHC). Each one of them makes my job easier and more enjoyable through our collective talents of supporting and growing together to create memorable experiences for our guests. 

Chefs need to be creative and have the ability to think outside the box. For large-scale events, this type of thinking and strategizing needs to happen at the beginning of the event planning process and it has to support the host's goals and budget. Great food done well every time is far above exceptional food done well some of the time.

MHC prides itself by working and meeting with a client as often as they would like in order to exceed their expectations for an event. We work alongside the host as a partner, which involves fact finding, tastings and reviews of the schedule.

Concept: Full service catering offers a host and event the services of setting up, executing and cleaning up all parts of an event. MHC strives to provide the complete experience. After spending days, weeks and months planning an event, we want you to enjoy it.

Cleaning up after an event is likely the last part of the event you want to be involved with or think about. For a 1,000-person event, it can take multiple days to clean the thousands of plates, silverware and glassware, as well as the utensils, pots and pans used to cook and prepare the food and beverages.

And what about all of the compost and waste? At the Saint Paul RiverCentre there is nearly a one-to-one ratio of trash to recycling on site. All food waste from kitchens, concession areas and offices are now composted. There are guidelines for purchasing biodegradable and compostable food service ware in many areas of the convention center. Between the waste, recycling and purchasing programs, the RiverCentre has reduced trash by 59 percent and 53 percent since 2009.

Although you may not be inviting 1,000 people to your house anytime soon, there are some tips and tricks you can apply no matter the size of your group. Most of all have fun, and after all of the planning and executing is done, gather feedback from your host and their guests. There is always something to learn and be better at the next time.

--Lance Kapps
Corporate Chef, Morrissey Hospitality Companies, Inc.

[Photos courtesy of Morrissey Hospitality Companies]

Event: The Duel of Design on November 8

What: The Duel of Design
Who: 2 Designers. 2 Chefs. 2 Florists. 2 Hours. Each designer works with a chef and a florist to create tabletop décor for eight guests and a five course dinner menu, in just two hours in front of a live audience and judges!
Teams: Sarah Trotter of Lasting Impressions, Fleurissima & Smack Shack vs. Kari Warwick of the Bliss Life, Bachman's & Taste Bud.
When: November 8, 5 p.m.-8 -p.m.
Where: Calhoun Beach Club
Why: Don't miss an exciting live competition, which gives you a behind the scenes peek at the event industry and the collaborations that occur, and represents the pressures felt by event planners in their daily work lives. They do some amazing work, so come watch the magic happen!

Wait! There's more: Anyone who buys tickets ($20 in advance) before Oct. 31 will be eligible for a drawing of a complimentary upgraded VIP ticket that includes a reserved seat and a swag bag valued at $50.

Hope to see you there!

-- Amanda Fretheim Gates
Managing Editor

In This Issue: Brainerd Lakes Area

When searching for a meeting site, often planners look for a spot that allows attendees to focus outside of their normal environment. That’s why in the Location Location section of our fall issue we looked into getting away to lake country by taking meetings and events to the Brainerd Lakes Area.

Centrally located in the heart of Minnesota, about a two-hour drive north of the Twin Cities, the Brainerd Lakes Area is an ideal spot for both vacating and business visitors. Here you’ll find seemingly endless bodies of water, world-class resorts and conference centers, unique facilities and a variety of recreation options all in nearly two-dozen distinctive communities located within a 30-mile radius.

“The magnitude of choices in our region and the quality of and variety is really what makes our area unique from other areas in Minnesota,” says Lisa Paxton, CEO of the Brainerd Lakes Chamber. According to Paxton, what really sets the area apart from other destinations is that you aren’t just visiting one community; you’re visiting a region.

With nearly 100 accommodation options, 500 holes of golf, 100 miles of trails and a number of unique towns, there are plenty of ways for groups to customize their visit according to their needs. “Your meeting participants can focus away from the office in an inviting, natural environment that promotes communication, camaraderie and healthy activities before or after your meetings,” says Paxton.

Whether you’re looking for a destination to hold your next meeting or event or just a spot for a getaway, check out our article to learn more about the resorts, meeting and event spaces and recreational opportunities available to Brainerd Lake Area visitors.

-Molly Schelper
Assistant Editor

[Photo courtesy of Explore Brainerd Lakes]

In This Issue: People to Know

In each issue of the magazine we like to feature different professionals who are making a difference in the hospitality industry. Here are a few you'll meet in our fall issue:

In the Lead: Joan Rausch (pictured)
See what Rausch has learned from spending her entire career working for chambers of commerce, starting as an intern with the Burnsville Chamber of Commerce to her current position as director of special events for the Minnesota Chamber of Commerce.

Peers: Sara Orvik
As the Saint Paul Hotel's gardener, Orvik is in charge of all of planning, planting and upkeep for the inside and outside of the property. Learn about the joy she gets from seeing her work grow from the beginning to end of the season.

Podium: Teri Johnson
The founder of Keeping it Personal, a personal growth and develop company, and the author of Overcoming the Nevers, Johnson offers insights and tips on how to overcome technological obstacles and put the personal back into customer service.

Also in the issue, look for the stories of our seven Vision Award winners, who have demonstrated some of the industry's best practices over the past year.

--Molly Schelper
Assistant Editor

[Photo by A. Brisson-Smith/Sidecar]

Restaurants Are All In for Private Dining

Despite a lagging economy, the limits of the business expense account, and perception that entertaining is a waste of company dollars, restaurants have embraced and jumped at the private dining or group dining strategy. Through renovations or new builds, most restaurants have added a private dining room (or rooms) as a way to attract business meetings, dinners and events. So what's the deal?

Within the “new normal” we are living, restaurants have found that private dining is an opportunity to grow revenue, fill empty seats and invite people into your restaurant who are unfamiliar with it. It takes effort, strategic thinking and planning, and consistency to succeed, but private dining can be a great asset.

Like anything, a group or a host of a private dining event can spend serious money to put on this kind of special-occasion get-together, but the really good and really smart restaurants will understand how to create an experience that exceeds expectations without exceeding your wallet. The first step begins with the restaurant developing a private dining strategy (menu, staffing, layout, etc.) that co-exists with the brand and normal operations and appeals to the target market.

Then a restaurant can and should market to the right people. Businesses are still holding meetings, events and dinners so target those key decision makers. If you are a restaurant, consider starting a promotion where administrative staff earns rewards like free lunches, happy hours or gift certificates. Drop off desserts and private dining information and menus to offices. Marketing to those with decision-making power is a key part to attracting private party or catering business.

Once you get a business to hold their event at your restaurant, then you have to execute. A mantra of Morrissey Hospitality has and will be to under promise and over deliver. Consistent success and a positive reputation in the catering and private party space often rests on one simple idea: Do what you say you will. It’s a primitive concept rooted in customer service ethos.

Work hard to accommodate requests that can be achieved. If the corporate group wants a long, communal table, reconfigure the room to make it happen. If the guest wants red roses on each table, call the florist. Restaurants can factor such specific requests into the price, but guests will appreciate the responsiveness and extra effort.

Last but not least, invest in the physical attributes of the private dining areas. A business will want productivity out of their event. Private dining spaces should include Wi-Fi, an LCD projector, high-definition screens and first-rate audio. The high-tech elements invite corporate business.

Investing in key people, infrastructure and systems is critical in the private party arena. A restaurant committed to private dining will have a dedicated sales and marketing manager charged with servicing the private group. If you’re not investing in the staff, the training and the infrastructure, then any restaurant will be hard pressed to reach its goals because when you go all in for private dining, you want to win.

-- David Soos
Director of Restaurants, Morrissey Hospitality Companies, Inc.

Your Best Event: 66 Tips for Better Events in 2013

Our fall issue is out, with the cover story Your Best Event, offering 66 ways to improve your meetings and events in 2013. Here are just some of the topics we cover and the tips we provide:

Event Design: It's not just about making things pretty, but understanding truly what the client needs.

Food & Beverage: Small plates, food trucks, healthy choices and more.

Floral: Use succulents, as they work in all types of weather and last a long time!

Social Media: There's a lot more that goes into it than meets the eye.

Venue Selection: Picking a venue that's right for your event, and not the other way around, is key.

Theming: Everything from food to decor matches and creates a seamless feel.

Invitations: Hand-drawn invitations give off a very special feel.

Sound & Lighting: This is not the place to scrimp!

Speakers: Long keynotes are out. Short speeches that play into the event's goals are in.

Event Branding: You can do it, and still be stylish and subtle.

Event decor: Graffiti walls, inflatable furniture and more!

Entertainment: It can, and should, be about more than just hiring a band.

Event Marketing: You don't have to do it all yourself. Find your champions and have them help you.

And that's just the tip of the iceberg! Go ahead and read the story and come back and tell us your thoughts: what did we miss, what did we get right, what are you looking forward to in 2013?

-- Amanda Fretheim Gates
Managing Editor

Venue Highlight: The Commons Hotel

Geek chic is coming to Minneapolis. On Oct. 11, Noble House Hotels & Resorts will open The Commons Hotel, which was designed with a style that stays true to the area's industrial and collegiate roots. Located within walking distance to the University of Minnesota, the hotel offers a number of guest rooms and suites, meeting and event spaces, organized activities, access to the University of Minnesota's recreational facilities and a restaurant all within an industrial schoolhouse chic setting.

The 304-room hotel features a stylish environment filled with warm, colorful hues and patterns, modern amenities and technology, plus a myriad of ways to express your inner geek. While in your room, choose to kick back with the latest issue of Popular Science or Vanity Fair, or have the Book Butler deliver you a classic novel. The hotel's restaurant, The Beacon Public House, is a gastro-pub that serves regional cuisine and classic reinvented cocktails and offers activities such as Words with Friends wine hour and retro bar bingo. Other offered pastimes include alchemist mixology lessons, Harlequin happy hour and Sudoku sleep-ins. 

The hotel features more than 20,000 square feet of indoor and outdoor meeting space that can accommodate groups as large as 500. Between the East Wing, West Wing and Central Corridor there are 14 individual spaces, including two ballrooms, 10 meeting rooms and two outdoor patios. In partnership with Swank audiovisual company, The Commons Hotel offers a variety of conference and special event equipment. In addition, the hotel also provides full catering with customizable menus. Themed geek wings and amenities, such as Jenga, spelling bee and mad scientist breaks, help to set your meeting apart. If your group wants to get out on the town, the hotel can curate a number of unique excursions, including a geek to chic makeover at the Aveda Institute, a "meeting of the minds" at the Science Museum of Minnesota, a tour of the world's largest Sherlock Holmes exhibit at the University of Minnesota, or a personal book creation at the Loft Literary Center.

If you're looking for a way to combine the common desire to discover with an uncommon experience and setting, then look no further than The Commons Hotel.

--Molly Schelper
Assistant Editor

[Photos courtesy of The Commons Hotel]

2012 Vision Awards Celebration

Get ready, the 2012 Vision Awards celebration is right around the corner! The fourth annual event will take place on Sept. 27 and will honor individuals in Minnesota's hospitality industry who have gone above and beyond in the past year. From your nominations, the editors of Meetings: Minnesota's Hospitality Journal have selected professionals that demonstrated best practices in the following categories:

+ Customer Service: A planner or vendor who showed excellent customer service skills during an event.

+ Stewardship: An individual or company that has made a positive impact in their community through an event or initiative.

+ Event of the Year (Planners Only): A planner whose event accomplished its goals to the fullest.

+ Planners Choice—My Favorite Vendor: A vendor who went above and beyond for an event.

+ Leadership: A leader who has called others to action and has impacted a business, association or event.

+ Innovation: An individual or company who has demonstrated innovation by implementing a new product or enhancing a process that has advanced the industry or their company, association or event.

+ Inspiration: An individual whose ongoing dedication to the industry inspires his/her peers.

The celebration will take place at 514 Studios with cocktails and networking at 5:30 p.m., followed by the awards at 7 p.m. 514 Studios is located at 512 N. Third Street in Minneapolis. Find specific directions here.

Don't forget to RSVP! You can do so here. Bring a guest to help cheer on the nominees!

We will continue to keep you updated on the Vision Awards here on the blog, on Twitter (#mnvisionawards) and in the magazine.

We look forward to seeing you!

--Molly Schelper
Assistant Editor