< Previous Your Secret Weapon Why Inner Peace is the Workplace Skill You Didn’t Know You Needed BY ED HESS N o doubt about it: The world is loud, chaotic and outright scary. And with a pandemic piled on top of political/social/economic upheaval piled on top of “normal” disruptors like AI advancements that change everything about the way we work, it’s only going to get more so. Here’s the question: How do you get heard above the chaos? Do you shout louder? Work harder? Bull- doze over others? Actually, quite the opposite. Your “secret weapon” to thriving in a world of chaos, change and uncertainty might surprise you: inner peace. Whether you’re a leader or an employee, you need to be kind of a port in the storm right now. You need to be fully in the moment so you can connect and listen to others. And you need to tune out the noise and do the kind of high-level critical thinking that lets you make smart decisions. So, touchy-feely though it may sound, cultivating inner peace is a hot business skill. Not that it’s a brand-new COVID-era issue. I’ve said for years that we need a new way of being and lead- ing. Keeping your head down and following orders — if you’re an employee — or letting your out-of-control ego confirm your biases — if you’re a leader — just doesn’t work in today’s world. Inner peace is a foundational building block to becoming a hyper-learner, a person who has the mindset and humility to continuously learn, unlearn and relearn by adapting to the reality of the world as it evolves. And you won’t be able to excel at one of the remaining jobs that require “human skills” after the machines take over the rest unless you embrace inner peace. Inner peace is really a survival skill. It’s what allows us to bring our best selves to work and engage with others in ways that enable them to be their best selves also. Here are a few simple steps for achieving inner peace: Take a good look at how you define yourself. Ego is one of the biggest inhibitors of hyper-learning. When we define ourselves by how much we know and how “smart” we are — a common problem for lead- ers — or when someone disagrees with us, our very INDUSTRYINSIDER themeetingmagazines.com 10 OCTOBER 2021 | INSURANCE & FINANCIAL MEETINGS MANAGEMENT DEPOSITPHOTOS.COMsense of self is threatened. If you want to be open to feedback and are willing to challenge your own perceptions, you must first make a conscious decision to quiet the ego. The first step is admitting you have a big ego. The next step is to redefine yourself, perhaps by the quality of your thinking, listening, relating and col- laborating. Making this mental shift is surprisingly difficult, but it is a neces- sary starting point. Give mindfulness meditation a try. To be a hyper-learner, you must develop a quiet mind that is fully present. Mind- fulness meditation can help. It’s a way of focusing awareness to something specific like your breath or a part of your body, or an object or mantra and continually bringing your attention back to that thing every time your mind wanders off. Start small — perhaps just two to three minutes at first. Eventually you’ll be able to work your way up to 20-30 minutes a day. Mindfulness meditation is inner peace “superfood.” Research suggests it may quiet down your brain’s default mode, leading to less self-referential mind-wandering. It also suggests that training in mindfulness can lead to an ability to let go of thoughts rather than fixate on or identify with them. The goal is reaching the stage where you are not your thoughts and you are not your emotions — they do not control you and your behavior. You have the choice — you can engage them or let them go so you focus your attention on what you want to attend to. Engage in acts of gratitude. This practice reduces your tendency to be self-centered and cultivates a quiet ego. Acts of gratitude may include say- ing thank you in the moment, writing thank-you notes, keeping a gratitude journal, and every night reflecting back on those who’ve had the biggest positive impacts on your life. The idea is to steep yourself in daily reminders that individual success is not all about “me,” and that none of us got here all by ourselves. Practice deep breathing to calm your body, emotions and mind. Back in 2018, I started practicing deep breath- ing exercises that the Navy SEALs do, and monitoring my heart rate daily. Now, I do breathing exercises a couple of times a day to regulate the pace of my body so I can be more in the moment. When I experience a fast heart rate, rising temperature or stress in parts of my body, I immediately do my deep breathing and my self-talk. I tell myself to slow my motor down, and I try to experience a micro-joy — feeling very positive about someone or nature, or something positive in my life. Create micro-joys throughout your workday. I’m a big fan of Barbara Fred- rickson’s writings on the power of posi- tivity resonance, which is the highest level of human connection that results from the sharing of positive emotions. Teams are far more effective when they can attain this elusive state. Obviously, leaders who are mired in negativity will inhibit positivity resonance and thus team performance. This is why it’s cru- cial to do what you can to keep yourself in a state of joy and happiness — one of the keys to being your best self. What has worked well for me is creating micro-joys during my day. For example, I might focus mindfully on the beauty of nature, the beauty of colors, the unconditional love of a pet, seeing a friend in passing and wishing them a good day, thanking a custodian for keeping the bathroom so clean at work, and going out of my way to smile and express gratitude to fellow workers for specific things I have witnessed. Create your daily intentions. Spending 15 minutes or so each morn- ing reflecting on how you want to behave today — how you want “to be” — can help you start your day with the right mindset. This can involve inspira- tional readings and journaling. In my book “Hyper-Learning: How to Adapt to the Speed of Change,” I include a workshop to help readers cultivate their own daily intentions. Daily intentions are very personal. The idea is to consciously choose how you are going to react and behave and what you’re going to pay attention to each day. This is very powerful. Human excellence in today’s work- place is heavily dependent upon our being able to control our mind, body and emotions. It’s a lot harder than it sounds. But if we want to be viable employees and leaders, we need to do that work. Once we master our inner world — our ego, our mind, our emo- tions, and our body — we can better engage with the outer world as it is, not as we want it to be. And it feels a lot better than living in constant stress and turmoil. In fact, the inner calm you can achieve is liberating and joyous. I & FMM INSURANCE & FINANCIAL MEETINGS MANAGEMENT | OCTOBER 2021themeetingmagazines.com 11 Edward D. Hess is a professor of business administration, Batten Fellow and Batten Executive-in-Residence at the Darden School of Business, and the author of “Hyper- Learning: How to Adapt to the Speed of Change.” He spent 20 years in the business world as a senior executive and has spent the last 18 years in academia. He is the author of 13 books, more than 140 articles and 60 Darden case studies. His work has appeared in more than 400 global media outlets, including Fortune, Fast Company, WIRED, Forbes Inc., Huffington Post and The Washington Post. For more information, visit EdHess.org. THE AUTHOR Once we master our inner world — our ego, our mind, our emotions, and our body — we can better engage with the outer world as it is, not as we want it to be.Hybrid Habits 9 Strategies to Elevate Hybrid Experiences BY DEVIN CLEARY W e live in a hybrid world. From work and school to technology and cars, hybrid experiences have become the norm in our everyday lives, shaking up rou- tines and disrupting sectors, including the events industry. A majority of leaders from top-performing organizations think events are the most critical marketing channel for achieving business goals, according to a recent Bizzabo survey. Pre-COVID-19, nearly all strategic events were held in person, but the pandemic forced event organizers to rethink their approaches to event planning. The initial scramble to virtual continues to evolve, as event leaders incorpo- rate flexibility into their hybrid event strategies. Hybrid events bring together the best aspects of in-person and virtual events with a range of benefits, which include: providing attendees greater flexibility to choose how — and when — they engage with the event and other participants; expanding reach to wider, global audiences; and blending the best of both worlds with a mixture of in-person and digital components. Hybrid events fall along a spectrum. They aren’t one-size-fits-all. Elevating event experiences for attendees — regardless of whether they’re in-person, virtual or both — requires intention during the strategy, planning and execution phases. Hybrid events are here to stay because they’ve proven their value as more than a short-term solution. In fact, even before the COVID-19 pandemic, event pro- fessionals had already begun exploring hybrid options. The pandemic merely accelerated hybrid’s wider acceptance, and companies have taken note. “Following our move to virtual in 2020, we made a decision to never put on another INBOUND that lacked a digital component,” says Laura Moran, direc- tor, global events programming & revenue at Hubspot. Why? Because hybrid events move attendees from siloed experiences to shared experiences, generating value and driving impact for all. When they’re exe- cuted effectively, hybrid events can successfully deliver unified, integrated and unique experiences just like in-person events. The “magic” lies in creating opportunities to con- nect in new ways while personalizing the experience for each attendee. But here’s the caveat: The goal of creating a unified hybrid experience isn’t to create the same experience for in-person and virtual attendees — it’s to create the best experience for each audience. HYBRID EVENTS BEST PRACTICES Hybrid events have different “flavors,” each appro- priate for different goals, which may include: • Raising brand awareness for products and the company. • Cultivating prospect relationships, generating leads and accelerating sales. • Nurturing customer relationships, educa- tion and retention. • Building communities. • Generating revenue from ticket sales or sponsorships. • Recruiting employees. Once you’ve decided the goals, keep these nine strategies in mind. 1. Be authentic, transparent, and true to the brand and audience “When you cater to everyone, you cater to no one. That’s key to events as we navigate hybrid,” says Dara Treseder, SVP and head of global marketing and com- munications at Peloton. Treseder was one of several company leaders who spoke at Agents of Hybrid, an event designed to explore strategies and best prac- tices for hybrid events. “You’ve got to be clear on the value proposition for your target audience. And don’t forget your first love. Don’t forget your core audience,” she says. INDUSTRYINSIDER themeetingmagazines.com 12 OCTOBER 2021 | INSURANCE & FINANCIAL MEETINGS MANAGEMENT2. Gather the right information to deliver positive attendee experiences There’s a lot distracting today’s event attendees. Take time to find the right event format, content program- ming and engagement tools — and plan your event with intention. Use emails or surveys — or cre- ate channels for people to connect and offer input — to gather require- ments. Take advantage of your event management platform’s data collec- tion capabilities and use that data to curate personalized experiences. Digital and in-person breakout rooms and workshops offer ways to grow communities and create opportuni- ties for engagement. 3. Humanize events and offer opportunities to create chemistry The lines between work and life have blurred more than ever during the pandemic. Look at attendees beyond their job titles. As Adele Dur- ham, senior director of global events for Veeam Software says, “We need to go beyond what that person does for a job and look at what makes them, because that vulnerability really comes across.” Keeping attendees engaged through content is important. But to really elevate the experience for everyone, you must also foster an environment that supports chemistry and connections between speakers and audiences. Will your event have an emcee? This important role can become the differentiator between creating energy and chemistry. Good emcees connect the dots for virtual and in-person attendees, provide entertain- ment and help unify the whole program. 4. Embrace accessibility The pivot to virtual exposed the need for incorporating accessibil- ity into the events of now and in the future. When planning your event, consider the circumstances attendees may face and develop strategies to address them mindfully. Inclusivity matters, and the range of options to interact — online and in-person, via chat rooms, networking sessions and more — enables event professionals to design events that deliver the best experience for all audiences. “Inclusion and diversity have always been a pillar for Twitch, so for Glitch- Con, we were trying to create an escape from 2020, and we had to make sure it’s open to everyone. We had ASL, closed captioning, and global lan- guage co-streaming where we hired global content creators to take our content and translate it in real-time to their native communities and make it regionally relevant,” says Jennifer Jes- sup, head of events at Twitch. 5. Broadcast live event sessions Want to really expand your event’s reach? Broadcast live portions to vir- tual audiences, and boost those live experiences with digital interactions. 6. Foster community through vir- tual breakout rooms Breakout rooms invite interaction among smaller groups. Moderators can then facilitate and guide discussions, answer questions and troubleshoot technical issues. 7. Offer access to content anywhere Regardless of whether audiences attend in-person, virtually — or a com- bination — they should have access to your content across devices. Use your event experience management plat- form to control content access. Keeping events fresh allows attendees to con- tinue connecting, networking and grow- ing long after the event has concluded. 8. Capture — and use — virtual experience analytics To keep building upon your success, take advantage of the data captured by the event experience management platform. Modern platforms let you collect data on everything — from the sessions for which people register, which ones they join and the meth- ods by which they attend. This wealth of data not only helps in the content and agenda creation process, but in increasing event ROI. 9. Integrate virtual tools into your event program The right tools and technology make all the difference, especially when you must straddle the divide between virtual and in-person events. Integrating and hosting everything on one platform maintains continuity, keeps data in one place and increases operational efficiency. So what now? Be bold and embrace the unknown. Event professionals, companies and their target audiences are open to new ideas and possibili- ties. Look to other companies, events or industries for inspiration. “Take inspiration from consumer content, like Netflix and movies. How can we create those cliffhanger moments?” asks Elise Orlowski, senior video director at Cramer. Take your cue from your target audi- ence. Allow them to guide event pro- gramming and content, and invite them to share what they want from the expe- rience. The right strategies, tools, tech- nology and knowledge enable event organizers to elevate hybrid events to provide an exceptional, accessible experience for attendees regardless of how they participate. I & FMM INSURANCE & FINANCIAL MEETINGS MANAGEMENT | OCTOBER 2021themeetingmagazines.com 13 Devin Cleary is the VP of Global Events at Bizzabo, the world’s fastest growing event technology platform for hybrid, virtual and in-person events. Cleary is a passionate, results-driven event producer and marketing executive with experience leading the creation and active management of diverse experiential marketing programs for B2B, nonprofit and consumer markets. His accolades include features in Event Marketer’s 2017 “B2B Dream Team” and BostInno’s “50 on Fire.” THE AUTHOR Hybrid events are here to stay because they have proven their value as more than a short-term solution. Food That Attracts Enticing Food & Beverage Options Remain One of the Most Important Elements of Any Meeting Or Event BY SOPHIA BENNETT I f a company is going to meet, people have to eat — regardless of the fact that the COVID-19 pandemic is ongoing despite the vaccines. While safety concerns are still top of mind for food professionals, so are ideas for making mealtime a memorable, meaningful experience for everyone involved. Event planners still need to stay on their toes as they think about catering in today’s world. “One of my favorite sayings is: ‘The only thing that stays the same is that things change,’” says Craig Steffenson, executive chef at the Hyatt Regency Jacksonville Riverfront. “That is especially true in the food and bever- age industry, and more so now than ever.” Constantly shifting protocols around COVID-19 can throw a wrench into plans on very short notice. Regulations and policies vary widely depending on different states and even different cities within a region. In addition, the predictability of food availability has declined. “Pre- pandemic, we were used to being able to have direct access to ingredients and food products without an issue,” Steffenson says. “Now, with disrup- tions in the food-supply chain and with distributors having difficulties with staffing and procurement, we are having to work with what is available.” This is leading restaurants and hotels to reduce their menu offerings and do more contingency planning. Beyond what people eat, COVID- 19 has affected how and where people can eat. “The most popular trend right now in our industry is space,” says John Alley, food and beverage manager for the Hyatt Centric Charlotte SouthPark. “With COVID-19, utilizing the same amount of square footage but with new layouts, is a must to leave the door open for new business. Company policies and personal preferences don’t always allow every group to sit as close or operate as they once did.” But there are some silver linings to the changes brought about by the pan- demic. The need for social distancing is leading venues to think about new ways to make events more comfortable for attendees, Alley says. Tables that sat 10 for lunch or dinner two years INDUSTRYINSIGHT themeetingmagazines.com 14 OCTOBER 2021 | INSURANCE & FINANCIAL MEETINGS MANAGEMENT Attendees are increasingly looking for plated meals that are presented in a visually appealing manner. COURTESY OF CURRENT AFFAIRSago are now seating eight at most. “We were forced to think outside the box; take advantage of the crisis and see it as an opportunity to be creative,” says Miguel Gomez, executive chef at the Andaz Mayakoba Resort. The property, located on the coastline of the Mexican Caribbean, opened a vegan bar that has been very popular, and expanded the vegetarian and vegan options on its menus during the pandemic. It has upped its focus on individualized, per- sonal service, which attendees have greatly appreciated. Beverage offerings have become more varied and include more fresh and natural options, which have been a hit. While many companies have been forced to downsize their gatherings, smaller meetings and trainings have felt more focused and intimate, which leads to a better, more memorable experience for attendees. “There’s a new intention- ality about gatherings,” says Tiffany Richardson, partner and president of Current Affairs, an event production and planning company in Hawaii. The pandemic has also sped up some healthy trends that were already on the rise. “Sustainability and environmental impact continue to emerge as values amongst clients, and the pandemic has only served to galvanize that. Food shortages across the country and the shutdown of meat pro- cessing plants have given new value to buying local,” Richardson says. “In recent years, we’ve seen more groups requesting healthy menus that include organic options, as well as fermented and vegan foods with antioxidant qualities and immune-boosting ingredients,” says Tori Chivers, vice president of catering for MGM Resorts International. “Addi- tionally, we’ve seen groups looking to incorporate sustainability, including menus featuring locally sourced ingre- dients and plant-based foods, while also working to reduce and elimi- nate food waste.” Adds Gomez, “There has been a shift to care,” he says. “People now worry not only about what drinks and food they are serving at their events, but how they are consciously created and help our planet.” Questions about whether fish are sustainably caught are on the rise. People are giving a thumbs up to sustain- able packaging, such as the biodegrad- able straws made from avocado seeds available at the Andaz Mayakoba Resort. Here is a closer look at the trends impacting food and beverage service in today’s world. SAFETY AND CLEANLINESS STILL PARAMOUNT “In light of the pandemic, safety continues to be at the top of everyone’s mind,” Steffenson says. With that in mind, groups seem to feel more com- fortable with individually plated items rather than buffets. “Plated meals and boxed meals have taken a priority in our industry,” Alley Tiffany Richardson Partner and President Current Affairs Sustainability and environmental impact continue to emerge as values amongst clients, and the pandemic has only served to galvanize that. INSURANCE & FINANCIAL MEETINGS MANAGEMENT | OCTOBER 2021themeetingmagazines.com 15 Buffet-style meals, while waning in popularity due to the COVID-19 pandemic, still are an option when it comes to quickly and easily feeding hundreds of attendees. says. “I think the permanent change for F&B is going to be the addition of a bottle of hand sanitizer on every buffet or table side,” he adds. “I think that is something that has almost been condi- tioned into our line of work.” Jenna Vallee, director of sales for The Wayfinder in Newport, Rhode Island, says the perception that out- doors is safer, combined with people’s growing affinity to spend more time in natural setting, will keep this trend alive for a long time. “I believe we’ll see the continuation of off-season out- door dining and more creative outdoor dining options.” Among the changes Richardson is seeing are smaller dining tables, the elimination of buffets and larger spaces for people to gather in. At some of her events, she’s created “pods” with dif- ferent styles of seating and arrange- ments to offer more choices that fit with people’s varying social distancing preferences. “Being able to sit down at smaller tables, stand at high-top tables with no seats and relax in alcoves with lounge furniture enables attendees to find a place where they feel comfort- able socializing,” Richardson says. “Open floor plans with casual layouts are important. This also encourages guests to actively get up and move around.” Not having to stay stationary facilitates greater socializing and net- working, which is something many peo- ple — especially younger professionals, who are looking to make connections in their industry — greatly appreciate. According to Richardson, there remains a need to manage spots where people tend to pile up — namely bars. Solutions include eliminating and replacing them with table service, or making more bar space available. Hand- washing stations are popping up in addition to tables with bottles of hand sanitizer. Event planners are also add- ing places where people can get away from others when they aren’t in a semi- nar or meeting. Measures such as these are not going anyway anytime soon. “The vigilance in safety and sanitation is here to stay,” Richardson says. “The rigorous training of staff and compli- ance requirement to ensure health and safety at an elevated level will remain, and that’s a good thing. This virus is not the only [thing] that offers serious health implications. So, this pandemic has called all of us to step up our game.” TOP TRENDS TODAY The divide between groups wanting healthier meals and splurge-worthy treats continues to exist in food service. “In regards to specific foods trends, I am seeing an increase of groups wanting more home-style comfort foods during their events,” Steffenson says. On the other hand, Richardson says, “Vegan and vegetarian options have been a growing trend, and the pandemic has only spurred more health and environ- mentally conscious food choices.” Chivers says we will continue to see trends not only in healthy menu options, but also with health and safety, and how food is served and presented. “With this, we’ve seen an increase in requests for individually packaged foods that limit contact and ensure the safety of both attendees and employees. Our team has developed a wide range of creative micro-portions that are packaged sus- tainably to ensure guests feel safe while still enjoying delicious catering options throughout their events.” Vallee is also seeing a boost in requests for plant-based foods and more sustain- able food packaging and service ware. Gluten-free meals continue to be a big request, and something planners should consider in their food-service planning. Groups still seem interested in try- ing new foods or cuisines inspired by the place they’re visiting. At the Hyatt Regency Jacksonville, Steffenson has added new menu offerings inspired by the low country cuisine of South Carolina and Georgia, Florida’s Span- ish influences, tropical flavors and traditional Southern cooking. Right now, people seem to feel more com- fortable eating at the hotel rather than local restaurants, Steffenson says. With that in mind, the hotel is expanding its options for locally inspired foods made with ingredients from local farms, “So groups can experience the best of our local flavors and cuisine without having the leave the property,” he says. Event organizers who are plan- ning to refer attendees to restaurants should be mindful of how they’ve been impacted by supply-chain issues, labor shortages, COVID-related space con- straints and mask requirements, and other challenges. “Due to so many res- taurants requiring reservations, walk- in service has decreased,” says Vallee, who thinks this will continue to be the case for the foreseeable future. “We could also see time allotments staying in place during peak times,” which may impact groups gathering informally to conduct business. PUTTING THE SERVICE IN FOOD SERVICE Today’s food budgets aren’t what they used to be, so chefs and caterers themeetingmagazines.com 16 OCTOBER 2021 | INSURANCE & FINANCIAL MEETINGS MANAGEMENT Chefs say one big trend they are seeing now is that attendees want to know the “story” behind the dishes they are being served and if the ingredients are locally sourced.are having to get creative when it comes to delivering the experience that many attendees expect, while still being mindful of COVID safety precautions, Steffenson says. One way to do that is with elaborate food stations for recep- tions and dinners. “The food-truck scene was big before the pandemic, and many hotels have event set-ups that turn events into an in-house food-truck experience, where items were created on action stations and served individu- ally to the guest,” he says. He hopes to invest in equipment for live cooking stations as well. Some MGM properties now offer “marketplace pods” that are intended to take the place of traditional buf- fets. “Guests are served by attendants and chefs with creative arrangements,” Chivers says. “We’ve also created inven- tive ways to revitalize the seated-meal experience with a ‘one-drop service’ that features a bento box-style meal per- fect for lunches with time constraints.” One advantage of the move away from buffets and toward these higher- touch service options is that chefs have more of a chance to interact with and educate attendees. When there is a culi- nary attendant plating food, “they are sharing the in-depth details of the dish being served — where it came from, the ingredients and how that dish plays a role in the full-event concept,” Rich- ardson says. This fits well with modern- day ethos of many event attendees, who like to know where their food is com- ing from and how it was made. “There’s more desire than ever to have experi- ences that bring guests closer to the source,” she notes. “Food served by the culinary team, and sharing the food’s origin and creation stories, are appeal- ing to guests.” BEVERAGE TRENDS The health trend that’s become so prevalent in the food space has made its way to the beverage table too. “We’re already seeing a greater interest in new innovations in non-alcoholic options, including beverages that are healthier, lighter and even immunity boosters,” Richardson says. “Mocktails are increasingly popular with our guests,” Vallee says. That seems to be the case regardless of age, gender or other demographic factors, she notes. For people who want good, old- fashioned alcohol, “The biggest trend we’ve seen is an increase in requests for craft beers, and American and Japanese whiskeys,” Chivers says. “We work closely with our beverage team to source a variety of top-tiered selections and develop creative ways to pres- ent them. Additionally, we’ve seen an increased interest in curated beverage experi- ences that engage attend- ees and encourage them to try something new. For example, we offer a build- your-own botanical experi- ence, as well as bottled cock- tails and tasting flights guided by ambassadors.” Steffenson has seen a similar trend toward high-quality cocktail experiences. Many people stuck at home during the pandemic turned to home bartending and cocktail making as a hobby. Their experiments have led to a new interest in infused syrups and locally sourced mixers. Even a simple gin and tonic can become more appealing when all of the ingredients can be purchased from a local artisan producer, he says. Hard seltzer is booming at events, just as its seen huge growth in res- taurants and grocery stores. But hard seltzer doesn’t just have to be enjoyed straight up. Increasingly, bartenders are using them to add extra flavor to mixed drinks, Steffenson says. A vodka soda, mojito or Tom Collins are just a few examples of drinks that can be made with hard seltzer and give people a new twist on an old favorite. Alley has seen a shift toward bottled and pre-packaged non-alcoholic bever- ages. It eliminates the need for service and is perceived by some to be safer. “The best part about beverages is that there is always room for creativity,” he adds. “Alcoholic beverages change with the seasons,” so while a warming cock- tail and heavier beer might taste good in the winter, it’s a safe bet that interest in refreshing rosés and hard lemonades will pick up as the weather starts to warm. In general, being creative and changing with the seasons seems like sage advice right now. The next year is sure to throw challenges at planners and attendees. Being nimble and look- ing for opportunities to offer something new and memorable will ensure that people can still find joy and connection in the face of adversity. I & FMM INSURANCE & FINANCIAL MEETINGS MANAGEMENT | OCTOBER 2021themeetingmagazines.com 17 Tori Chivers Vice President of Catering MGM Resorts International We offer a build-your- own botanical experience, as well as bottled cocktails and tasting flights guided by ambassadors. This “Chocolate Tree,” pictured, is an example of the creative ways MGM Resorts International is using to make meals a memorable experience for attendees.Mountain Venues Offer Sky-High Meeting Amenities B y all accounts, the past year has proven an exceptionally rough road for the meetings and events industry. With the COVID-19 pandemic taking center stage, all sectors have taken a hit, from travel and transportation to lodging and accommodations, to food and beverage. Yet, despite abrupt closings, cautious reopen- ings, postponements and/or cancellations, travel and tourism remains remarkably resilient. And as event organizers consider sites best-suited to host upcoming meetings, there are plenty of reasons to consider mountain destinations: Fresh air in wide-open spaces allow room for social distancing; scenic outdoor settings surrounded by nature provide unlimited inspiration; friendly, welcoming communities offer exceptional service; abundant recreational activities make after-meeting hours fun and relaxing; and delectable food fare more than satisfies the palate. INN OF THE MOUNTAIN GODS RESORT & CASINO Located on New Mexico’s Mescalero Apache reservation, Inn of the Mountain Gods offers a rich cultural heritage that covers 463,000 acres of abundant natural beauty and wildlife. Planners have access to more than 40,000 sf of events and meetings space, and 15 individual meeting rooms with flexible function space to accommodate any specific group size and purpose needs. There are also 273 comfortable guest rooms, including 25 suites, each designed to reflect the natural palette MOUNTAINMEETINGS themeetingmagazines.com 18 OCTOBER 2021 | INSURANCE & FINANCIAL MEETINGS MANAGEMENT Attendees in Colorado Springs can enjoy many experiences, including a hot-air balloon ride. AIR RARE BY NANCY MUELLERof the property’s colorful landscape. Spacious bathrooms, pil- low-top mattresses, handcrafted lighting fixtures and custom- designed clothing armoires are among the guest room features. Overlooking Lake Mescalero, Wendell’s Steak & Seafood is the site’s award-winning signature restaurant for indoor or patio dining. Menu selections feature aged steaks, fresh seafood and delectable desserts, from créme brûlée to New York-style cheesecake. Adjacent to the restaurant, Wendell’s Lounge provides lunch, craft cocktails and late-night snacks in a laid- back setting. Additional eateries range from the 4,752-sf Bro- ken Arrow Tap House, with 70 beers on tap, to The Big Games Sports Bar, to the new Red Hat Grille, which honors “the first Mescalero Apache firefighters in the Southwest who risked their lives to fight forest fires.” Menu favorites include the Southwest Philly sandwich and Apache Tacos, among the selections. When attendees “need the opportunity to connect to their fellow team members in a non-traditional work setting and be able to express freely how they feel, give ideas, be creative and begin find- ing their way back to being a productive team member, what better way than to book a small conference with your different teams?” asks Sarah Kazhe, director of marketing. “At Inn of the Mountain Gods, you will enjoy the ability to have a structured meeting and the option of having fun team-building opportuni- ties all in the same place. It doesn’t have to be all about the business, but connect- ing to your fellow peers.” Recreational opportu- nities abound at the resort, starting with responsible gaming at the 45,000-sf casino, featuring poker, blackjack, craps and rou- lette. Activities include zip lining, biking and hiking, kayaking, fishing, horse- back riding and TopGolf Swing Suite, which offers fun games for both golfers and non-golfers. The property also features a state-of-the-art fitness center and a challeng- ing 18-hole championship golf course. At the end of an hour or day of play, The Spa at the Inn offers a variety of soothing spa packages and services, including body treatments, skin care and massages. GRAND HYATT VAIL Touted as Vail’s premier alpine-inspired resort and meet- ing destination, Grand Hyatt Vail recently underwent an $85 million transformation. It’s conveniently close to Vail Village, yet set on an expansive spot in Cascade Village surrounded by natural beauty. The mountain- and creek-side resort boasts more than 40,000 sf of event space, which includes three ballrooms ranging from 2,000 sf to 6,000 sf, five break- out rooms and two boardrooms, all with large windows and outdoor access. Offering a combination of Vail’s largest collection of versa- tile outdoor and indoor spaces, Grand Hyatt Vail is an iconic setting for hosting memorable conferences, unique galas or intimate board meetings, and is an ideal venue to meet while also enjoying Colorado’s extraordinary year-round appeal and recreational activities. It has 285 total guest rooms, including 29 suites and 84 private residences, and its restaurants and bars include: Gessner, which offers fresh, Rocky Mountain cuisine; Gessner Bar & Fireside Lounge, offering cocktails and light fare; The Market, offering grab and go from morning to evening snacks; The Grill on Gore Creek Terrace (seasonal), offering cocktails and light fare; and Poolside Bar (seasonal), offering cocktails and light fare from 11 a.m. to 5 p.m. As for recreational facilities, attendees can take Chairlift 20 to the top of Vail Moun- tain for skiing and snow- boarding. There is a fitness center available 24 hours a day, seven days a week; a creek-side infinity pool; two creek-side hot tubs; and access to the Aria Athletic Club’s 40,000 sf of health and wellness offerings. SEVEN SPRINGS MOUNTAIN RESORT Seven Springs Moun- tain Resort, which sits on more than 5,500 acres of pristine property in Penn- sylvania’s Laurel Highlands, has a plethora of year-round outdoor adventures avail- able, making it a great spot for meetings. Jerry Taggart, director of sales, says, “As we are a place for outdoor recreation, we were perfectly positioned [in the pandemic] to promote different kinds of meetings — outdoor meet- ings, adventure meetings with team building, etc. We have focused on offering these to our clients more than ever.” To help organizations regroup and bring people back together, the resort is offering a new initiative: “Seven Springs Re-Engage Package,” for a customized team-bonding experience, such as “Escape Trail, Nature Challenge, Guided Hikes, Surviving Seven Springs Challenge, Build a Boat Regatta and Courtyard Activities.” But it’s not all about the outdoors at Seven Springs Mountain Resort. Whether planning an intimate gathering or full-scale conference, the resort offers a variety of customizable meeting space options covering 77,000 sf of meeting and func- tion space and 18 meeting rooms, augmented by the site’s Clean and Safe Meeting program. Since the onset of the pandemic, Taggart says, “We implemented an even more in-depth cleaning and sanitizing INSURANCE & FINANCIAL MEETINGS MANAGEMENT | OCTOBER 2021themeetingmagazines.com 19 Grand Hyatt Vail offers heated pools and a total of 40,000 sf of meetings and events space.Next >