Columbia is promoting the entire destination experience to meeting planners now, versus just the meeting facilities.
Google is building a new HQ in the West Loop, spurring the development of a bunch of cool new venues.
The International Association of Conference Centers (IACC) released their “Top 10 Conference Food Trends for 2015” report this week, following research culled from 400 IACC members.
“The goal of the renovation is to maximize the aesthetic potential of the romantic, Spanish architecture and beautiful grounds of The Scottsdale Resort, elevating the overall guest experience and amenities.”
A private island, cooking school, wine academy and the largest spa in Venice make the JW attractive for incentive programs.
Its this 1920s-era Key West that the 100-room Gates Hotel will bring back for meeting planners and their groups when it opens in April.
These 14 turnkey experiences allow attendees “to go beneath the surface, behind-the-scenes and hands-on to discover Baltimore’s unique story.”
It’s a best kept secret that Florida’s culinary scene is about as hot as its beaches. The Sunshine State has again kept pace with the National Restaurant Association’s top culinary trends, many taking root in local hotels and resorts.
Not only is the hotel’s location and accessibility convenient, its new design brings contemporary, colorful event spaces to Paris’ meeting scene.
The hotel introduces a new restaurant concept — Station Kitchen & Cocktails — which is created to offer attendees and locals an engaging social experience.
Jedi training, light sabers and Star Wars-themed cocktails are just a few of the perks to be offered on board the 5,336-bed Disney Fantasy.
Detroit more than doubled its hotel night bookings for meeting delegates in 2014 over 2013.
“There is no better way to get the blood flowing during a meeting or break than to dance. Our clients love the ability to get their attendees up on their feet and moving.”
Hilton Puerto Rico’s new group activities range from pina colada classes at the Caribe Hilton to upscale dinners in the walk-in freezer at the El San Juan.
“The Link really struck a chord and now more than 50% of guests use the space during their stay—that’s more than eat breakfast, use the gym or visit the bar.”
“We created this to make an alternative food court economy based on sustainability.”
“As interest in craft beer continues to grow, we wanted to offer a beverage that was unique to Las Vegas.”
“We really do try to have fun and take advantage of the Victorian town of Breckenridge while being active on the mountain.”
“The size of the space is a major differentiator, but it’s also flexible event space, where groups can really customize their meeting experience.”
The newest member of the FICP board shares some of his meeting planning experiences, from ways to save money to top experiences not to be missed by groups.
New infrastructure, culture and a variety of meeting options at The Westin Kansas City are elevating meetings.
A newer experience for all-inclusive resorts, the oxygen bar brings attendees together to breathe in flavored oxygen that can increase relaxation.
“Learning about the area’s food could be a good exercise to enhance teambuilding among corporate groups because food reflects culture and so offers a helpful basis for improving mutual learning capabilities.”
“The big trends are personalization and high service, and new ways to share something in common.”
“We are focusing on properties that have underutilized or underperforming F&B space that could be a good option for an entrepreneur to test a concept.”