EMC Venues ran an interesting article on creating memorable meetings. The author Kare Anderson discusses using all senses to create memorable meetings. You will find the complete article at http://www.meetmagazine-digital.com/meet/2007springsummer/
How could you suggest that clients create a memorable meeting using more of the 5 senses?
Sue Tinnish
Sunday, July 15, 2007
Culinary Teambuilding
According to Josefine Koehn in her post on April 16, 2007 on 2:20 am In Lifestyle Trends, USA in the CScout blog
"The newest in escaping the corporate world for some corporate team building and skill-development are cooking classes, which bring – according to the Creative Cooking School of Las Vegas: “A taste of success”. Taking inspiration from “Iron Chef” or “Top Chef”, companies like Microsoft, T-Mobile, Eli Lilly and Nike are sending their employees off to the kitchen.... the cooking classes offer a save and easy way to create the same effect – and are accessible for everyone in the company. On top of that the kitchen can also serve as a micro cosmos of the working world, with a deadline, limited resources and the requirement for cooperation. The only difference is: the top-manager in the company might not be the most gifted kitchen apprentice. This way the stereotypes of people in the office get broken down, new group dynamics can develop. And the final, collaboratively prepared meal really is “a taste of success”
There are 3 case studies posted with her comment at http://www.cscout.com/blog/2007/04/16/trend-team-building-in-the-kitchen.html
Have you participated in IACC's culinary teambuiling program at the Annual Conference?
How long do you think the culinary teambuilding trend will continue?
What type of teambuilding are clients requesting?
Sue Tinnish
"The newest in escaping the corporate world for some corporate team building and skill-development are cooking classes, which bring – according to the Creative Cooking School of Las Vegas: “A taste of success”. Taking inspiration from “Iron Chef” or “Top Chef”, companies like Microsoft, T-Mobile, Eli Lilly and Nike are sending their employees off to the kitchen.... the cooking classes offer a save and easy way to create the same effect – and are accessible for everyone in the company. On top of that the kitchen can also serve as a micro cosmos of the working world, with a deadline, limited resources and the requirement for cooperation. The only difference is: the top-manager in the company might not be the most gifted kitchen apprentice. This way the stereotypes of people in the office get broken down, new group dynamics can develop. And the final, collaboratively prepared meal really is “a taste of success”
There are 3 case studies posted with her comment at http://www.cscout.com/blog/2007/04/16/trend-team-building-in-the-kitchen.html
Do you offer culinary teambuilding? What success have you had? How do you logistically arrange for such an event?
Have you participated in IACC's culinary teambuiling program at the Annual Conference?
How long do you think the culinary teambuilding trend will continue?
What type of teambuilding are clients requesting?
Sue Tinnish
Disney's Pooh Camp allows participants to define agenda
Here's an amazing article on an un-conference approach that Disney takes on something it calls Pooh Camp! Interesting reading for you...
http://meetingsnet.com/strategy/process/meetings_toss/index.html
How could a conference center execute an un-conference? Do you think your customers would be open to the suggestion?
Sue Tinnish
http://meetingsnet.com/strategy/process/meetings_toss/index.html
How could a conference center execute an un-conference? Do you think your customers would be open to the suggestion?
Sue Tinnish
Food and Beverage - Allergies
Food allergies affect approximately 12 million Americans, more than three million of whom are children.
Most Common Food Allergens:
· Milk
· Egg
· Peanuts
· Tree nuts
· Fish
· Shellfish
· Soy
· Wheat
(Source: The Food Allergy & Anaphylaxis Network at http://www.foodallergy.org/)
How do you work with your clients to become aware of food allergies? What do you do on break stations or at CMP dining to alert people about potential food allergens?
Sue Tinnish
Most Common Food Allergens:
· Milk
· Egg
· Peanuts
· Tree nuts
· Fish
· Shellfish
· Soy
· Wheat
(Source: The Food Allergy & Anaphylaxis Network at http://www.foodallergy.org/)
How do you work with your clients to become aware of food allergies? What do you do on break stations or at CMP dining to alert people about potential food allergens?
Sue Tinnish
Food and Beverage - General
Food and Beverage Today: What are the Key Ingredients? available at http://meetingsnet.com/religiousconferencemanager/mag/meetings_fb_today_key/
Much of the information posted applied to hotels - not conference centers. There was one suggestion that might trigger some discussion among our group. The suggestion was to:
"Be bold
Bold flavors are a big trend in food and beverage, and it's one that can satisfy your attendees and your budget. “Bold flavors” means food with a lot of favor, and studies indicate that human beings feel more full after eating flavorful food. So, if you are eating plain pasta, you're going to eat a lot of it, because you're not being satisfied."
Are you featuring bold flavors? Are they popular? What are the crowd pleasers. Post your answers and share.
Sue Tinnish
Much of the information posted applied to hotels - not conference centers. There was one suggestion that might trigger some discussion among our group. The suggestion was to:
"Be bold
Bold flavors are a big trend in food and beverage, and it's one that can satisfy your attendees and your budget. “Bold flavors” means food with a lot of favor, and studies indicate that human beings feel more full after eating flavorful food. So, if you are eating plain pasta, you're going to eat a lot of it, because you're not being satisfied."
Are you featuring bold flavors? Are they popular? What are the crowd pleasers. Post your answers and share.
Sue Tinnish
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