< PreviousConvention and Exhibition Bureau (TCEB) provided ISTAT some incentives, and Thai Airways came on board as a partner and host. “They’re going to be very involved. We’ll have cabin crew on site and we’re doing a tour of the Thai Air facilities.” For accommodations, ISTAT will be based at the 374-room Athenee Hotel, a Luxury Collection Hotel, Bangkok. Centrally located in Sukhumvit, the hotel is next door to a Skytrain sta- tion, an important distinction in famously traffic-clogged Bangkok. Athenee features a rooftop swimming oasis, a spa and eight restaurants. The hotel offers over 70,000 sf of con- ference rooms and event venues, including the more than 11,000 sf Crystal Hall. “We take up a lot of space, so not every hotel can accom- modate us,” notes Cortis. “There are a lot of nice hotels in Bangkok that could work for us, but the Athenee is beautiful and they’ve got giant common areas. One of our challenges when we booked the hotel four years ago is that we’re always growing, but they’ve just been wonderful in letting us do what we want to with these spaces, so that that’s really helped us. Also, it’s a pleasure to do business in Asia. Once you’ve worked there, you understand.” Europe Stafford found having a meeting in Lisbon, Portugal last summer to be very inexpensive. People, she says are still avoid- ing coach tours post-Covid, so they seem to prefer walking tours still. She adds, “You don’t need to rent cars because it is very walkable, or you could take a tram. Lisbon is very afford- able, and people stayed on for pre and post days, which they don’t normally do.” Stafford says they stayed at the historic, 282-room Four Seasons Hotel Ritz Lisbon, where art-deco nuances are woven into a contemporary Louis XVI aesthetic. The hotel features about 45,000 sf of indoor and outdoor meeting space, includ- ing a 4,908-sf ballroom; the hotel also has access to unique sites like the 14th-century ruins of the Convento do Carmo, where an elegant and fully-catered al-fresco dinner is possible. Staf- ford notes that, from a pricing standpoint, hotel chains outside the usual name brand suspects are often yielding better value. “Antitrust staff is sourcing more independent hotels or European brands like Kempinski than in the past,” Stafford explains. “A lot of contact negotiations seem to be determined by revenue managers to keep costs in line with what the cor- poration is doing. So, I’m exploring more opportunities with international chains, places that are already vetted and finan- cially sound. For instance, we were at a family-owned hotel in Argentina where special requests could be determined on a case-by-case basis. For smaller meetings of 100 rooms or less, I found Rocco Forte was very flexible; similarly with the Westbury Hotel in Dublin.” Although Stafford says she’s not seeing much in the way of contract incentives driving destination selection, she is also paying particular attention to offbeat locations where lower occupancies can generate better pricing. “Because business is down, Eastern Europe is really appre- ciative of anything you’re doing,” suggests Stafford. “For example, people may have concerns booking Warsaw, Poland, due to its location close to Ukraine. But last October, we used the Hotel Bristol, which is attached to the Presidential Palace, and both the delegates and hospitality industry were so happy that we came there. It was very comfortable to be out walk- ing, and even the government officials from Ukraine that do competition law were able to come to the meeting by train.” Built in 1901, the Hotel Bristol, a Luxury Collection Hotel, Warsaw is an iconic city landmark, situated on the celebrated Royal Route, just a short walk from Warsaw’s Old Town, Royal Castle, National Theater and Opera House. Blending moder- nity with the original Art Nouveau design, the 206-room hotel offers a series of unique salons for smaller meetings and break- outs, along with the intimate, 2,885 sf Chopin Ballroom, suit- able for banquet seating up to 96 guests. “People need to look beyond their normal, to places that can use the money, like South America, where rates are more flexible,” adds Stafford. “People worry about crime, but crime is everywhere, including the U.S. People are afraid of Jordan, but it’s clean, it’s safe, they have good hotel options — it’s a nice country. If your interest is someplace in high demand, like Italy, consider off-season. Rates in winter in Italy are very reasonable and there are no waits at restaurants.” Colombia Clear and thorough communications are vital when coordi- nating with any host destination, but they become even more important when cultural and language differences surface. SATW, the Society of American Travel Writers, holds several meetings a year, both domestic and international, and encoun- ters the gamut of challenges. For its annual meeting last fall, the organization chose Bogotá, Colombia, and Anna McMa- nus, account executive with The Kellen Company, SATW’s management company, says the announcement was greeted with excitement. “These are people who’ve traveled the world, but many had never been to Colombia,” says McManus, who notes that weekly planning meetings in the months leading up went well, and language issues did not present any challenges when plan- ning out the run of show. “But in Colombia, they take their time doing things. We needed lunch plated on the table at 12 noon for a keynote speaker starting at 12:30, but it didn’t arrive till 12:15. For me, being from New York, everything is laid out to the minute, so it was sometimes frustrating. You need to themeetingmagazines.comASSOCIATION CONVENTIONS & FACILITIESMAY 2023 The International Society of Transport Aircraft Trading’s Asia Conference just took place in Bangkok, Thailand. THAILAND CONVENTION & EXHIBITION BUREAU 18allow buffer time, because things don’t move as quickly as we’re used to — for dining, for transitions with speakers, for transportation.” SATW chose the 410-room Hilton Bogotá Corferias for its flexible meeting space and central location. The hotel is located within Corferias, Bogotá’s Inter- national Fairgrounds and connected to Agora Convention Center, and fea- tures more than 24,000 sf of meeting space, including the 6,018-sf Bosque venue. McManus notes the meeting space exactly fit the needs of SATW’s 300-attendee conference, with evening events scheduled at both the hotel and offsite two evenings, at the outlandish Andres D.C. restaurant and nightclub and at the renowned Salt Cathedral of Zipa- quirá, located 32 miles outside Bogotá. Another area where cultural dif- ferences were encountered were with dietary restrictions. “The food was good — definitely heavy on meat, with a lot of pork. But there are quite a few vegetarian, vegan and halal requirements in our organization,” explains McManus. “When we turned over our list of members with dietary restrictions, they took it as more of a suggestion rather than as something that were requirements our members expected.” However, showcasing the culture of Colombia is something the host excelled at. “They’re really proud of their culture,” says McManus. “It was something we talked about on every call. The way they presented the people and culture of Colombia and how they put together the pre and post tours to show off the country really gave attendees the full scope of the beauty of Colombia.” Colombia is among the places Chaulet says fall into the category of hidden gems — destinations that may fly under the radar for many consumers but can yield excellent value. “Malta is another one that has a lot of potential — it’s easier to access than people expect,” suggests Chaulet. “If you have an associa- tion that’s very global and you want practicality, Dubai is a great destination. But, the one I really want to mention is South Africa. It’s expensive, but we’re seeing more and more demand, and extraordinary opportunities.” Australia One important meeting destination that reopened from the pandemic some- what more quietly — later than Europe and most other foreign countries — is Australia. Since early last year, life down under has returned with a sense of normalcy. Although airfare pricing from North America has been an obstacle for the MICE sector, by the end of this year seat capacity from the U.S. to Australia will be at 88% of the capacity the desti- nation had at the end of 2019. The largest boost will be provided by United Airlines, which announced recently that it will increase the number of seats from San Francisco and Los Angeles to Syd- ney and Brisbane, through additional flights or larger aircraft. This summer, Qantas will launch JFK to Sydney ser- vice, via Auckland — a precursor to the eventual JFK-Sydney nonstop service set to launch in 2025. What’s more, 200 new hotels have opened across Austra- lia since the beginning of 2020, offering 19,000 beds. That doesn’t even count the eye-catching new 585-room W Sydney, undergoing finishing touches to open its doors this fall. The hotel is located in Darling Harbour, next to the International Convention Centre Sydney (ICC), and will feature 10,957 sf of meeting space, a rooftop pool, and sits within walking distance of dozens of restaurants lining the harbour. U.S.-based associations are also showing strength in Mel- bourne, most notably with the Rotary International Conven- tion, which will be held at the Melbourne Convention Exhibi- tion Centre. The event is expected to attract 14,000 attendees, with many coming from North America. The Rotarians will leave behind a projected $59.8 million economic impact. The Global Entrepreneurship Congress 2023 will also be held in Melbourne, with 2,000 international attendees projected to come in. Situated along the banks of the Yarra River, Mel- bourne’s convention center offers more than 430,000 sf of exhibition space and is positioned within walking distance to several dozen hotels. Robin Mack, executive general manager of Commercial and Business Events Australia, says the country has a “strong pipeline” of events originating in North America lined up for the coming months and years. “Our research shows that asso- ciation meeting planners are drawn to Australia by our busi- ness events facilities, good infrastructure, appealing climate, safety and security, and the range of quality accommodations. We score highly in each of these areas.” Mack continues, “But, we feel our people and our welcom- ing nature are also important. Australia is home to the old- est living culture on earth, and when you come here with an association, you can weave that indigenous thread all the way through your event.” | AC&F | MAY 2023 themeetingmagazines.comASSOCIATION CONVENTIONS & FACILITIES International Convention Centre Sydney has more than 376,736 sf of meeting space. Etienne Sanz de Acedo CEO International Trademark Association We wanted a rotation between Asia and Europe every third year — to reach as many intellectual property professionals as possible and to spend time with our global membership. 19INDUSTRY TRENDS Fighting Food Waste More Planners Are Using Plant-Based Menus, Smaller Portions and Local Food Banks By Keith Loria themeetingmagazines.comASSOCIATION CONVENTIONS & FACILITIESMAY 2023 Each year, some 119 billion pounds of food is wasted in the United States, which equates to 130 billion meals and more than $408 billion in food thrown away, according to Feeding America. Food waste is also a significant problem at corporate meet- ings and events. First, it indicates money has also been wasted, which affects a company’s bottom line. But it also shows the company isn’t thinking about what’s best for the planet. Over the years, food waste solutions in meetings and events have evolved from simply asking attendees to be mindful to more innovative practices. “Food waste is a big problem in the world in general, and as an event planner, it’s my responsibility to implement solutions obody likes to waste food, especially when there are solutions available. N to limit food waste at my events,” says Talita Trygsland, an event professional with over a decade of experience planning and producing corporate and entertainment events. “I choose plant-based foods at my events, making it easier to handle and donate the food after the event. I work with nonprofits, food banks and city projects to pick up or receive, and donate or compost, any food leftovers after the event.” An easy solution is to offer smaller meals or allow attend- ees to choose their portions, reducing the amount of uneaten food. Another is to donate leftover food to local shelters or food banks. Some event planners even partner with local farm- ers to repurpose food waste as animal feed or compost. These solutions not only minimize waste, but also promote sustain- able practices and community involvement. Savvy Strategies Kirsten Gooden, vice president of production at Stratus Firm, which has been producing large events for more than a decade, including the Congressional Black Caucus Phoenix DEPOSITPHOTOS.COM 20Awards and The Helen Hayes Awards, has seen the evolution of food waste solutions for the better. “Food waste is an issue that has become tied to the environ- ment and the critically important goal of improving the world around us for future generations,” she says. “Sustainability is something that we focus on at Stratus but also many of our vendor partners do as well. Clients have also shifted their focus and many expect that sustainability will be a focus throughout the planning process.” Last spring, Stratus Firm produced a world premiere screening of “We Feed People,” a documentary directed by Ron Howard about the World Central Kitchen and its founder, Chef Jose Andres. With its catering partner for the event, Occasions Caterers, the Stratus Firm team worked to identify and trans- port leftover food to local organizations and food banks. “In addition, many of our catering partners have partner- ships around the DMV areas with food banks and community centers where donations post-event can be taken,” Gooden says. Butchers Tale, a popular restaurant in Minneapolis, regu- larly hosts corporate meetings and works with numerous meeting planners on events. “I know of one planner who has begun to err on the side of caution,” restaurant CEO Kam Talebi says. “She registers everyone who is going to eat, fines no-shows, records them, and only uses small plates and portions. She explains the por- tions to the attendees and asks them to predict how much they will consume.” As a result, the food waste was reduced by 50%. That’s one of the best percentages Talebi has seen from his years in the business. “The only absolute solution is to make everyone responsible for feeding themselves, but every social event revolves around food,” Talebi says. “That’s not an option. That’s an idea. Turn the food part of an event into a cash bar and cook to order.” Solutions Involve Menu Selection, Recycling Programs and Locally Sourced Food Bonnie Whitfield, human resources director for Family Destinations Guide, is responsible for organizing and facili- tating various meetings, ranging from employee training and performance evaluations to departmental collaborations and executive leadership meetings. One of her responsibilities is to ensure that there is as little food waste as possible. “I consider minimizing food waste an important aspect of a meeting because it can be cost-effective,” she says. “Addi- tionally, minimizing food waste can contribute to the repu- tation of our company. Our company is committed to social responsibility, and our actions reflect that. By reducing our food waste, we demonstrate that we are responsible stewards of the environment and resources, and we hope to inspire oth- ers to do the same.” She does this by only ordering the necessary amount of food for each meeting, taking into account the number of attendees and their dietary restrictions; by encouraging participants to take only what they need and to return for seconds only after everyone has been served; and by partnering with a local food bank to donate any leftover food to those in need. “I think meeting planners can improve their food waste solutions in several ways,” Whitfield says. “One of the biggest areas for improvement is menu planning. By working with caterers or food providers to plan menus that incorporate locally sourced and in-season ingredients, meeting planners can reduce food waste, while also promoting sustainability. Implementing composting and recycling programs can also ensure that any unavoidable food waste is disposed of in an environmentally responsible way.” At Family Destinations Guide’s last executive meeting, it used several food waste solutions. “We ordered only the nec- essary amount of food and partnered with a local food bank to donate any excess food,” Whitfield says. “As a result, we were able to reduce our food waste by 40% compared to last year’s executive meeting, where we did not have any food waste solutions in place. Not only did this minimize our envi- ronmental impact, but it also allowed us to make a positive contribution to the community. It was a win-win situation for everyone involved.” Stephanie Scheller, founder and CEO at Grow Disrupt, which produces educational and inspirational events and meetings, notes that controlling costs is a necessity for most meetings and events today, so controlling food waste is critical to maintaining the longevity of events and ensuring they aren’t money pits. “It’s also important to be thinking about the long-term impact and the green impact,” she says. “This is becoming more and more important for buyers to spend money with people who aren’t hurting the planet. So, having a huge amount of food waste is likely to result in a PR nightmare down the road for most events.” While catering companies are typically in control of what they do with the excess waste, many take part in composting and recycling, but it’s still up to them. That’s why Scheller always makes sure to interview them carefully to determine what they do before she decides to buy from them, only going with those who have sustainable practices in place. Tips for Sustainability For a conference or event to be more environmentally friendly, controlling food waste is crucial. Food waste can be substantial in the events industry because it can be dif- ficult to cater to a precise number of attendees and their 21 MAY 2023 themeetingmagazines.comASSOCIATION CONVENTIONS & FACILITIES An easy solution to eliminating food waste is to offer smaller meals or allow attendees to choose their portions, reducing the amount of uneaten food. COURTESY OF STEPHANIE SCHELLERvariety of tastes. One of the best tips planners share is wisely planning the menu. “Plan for upfront lessening and downstream deviation,” Trygsland says. “Find ways to prevent food waste and redirect it. Consider packaging, histories, service styles and guarantees when menu planning. Attendees, break times and event type must be consid- ered when estimating food volume. If catering is scarce, you can increase lunch or coffee break food quantities, but not decrease. Avoid ordering global numbers and order individually for each coffee break or lunch.” Marley Majcher, a corporate event planner based in Los Angeles, regularly plans meetings and events for celebri- ties and Fortune 500 companies. Her tip for preventing food waste is to check the numbers. “This sounds basic, but try to get the most accurate food count as possible,” she says. “For example, maybe you have appetizers at a cocktail hour then a sit-down dinner. Get a clear idea of how many people will actually be at both events and explain to your client that you are trying to com- bat food waste.” Several planners championed the idea of measuring the quantity consumed and reporting the amount used during past conferences and events, which can lead to more sustainable practices. “Once you know the average consumption during each event held in the past, you will be better positioned to minimize food wastage for your current event,” Trygsland says. “You should ideally also measure cost impact, organic waste and food donation options. Besides donating, you may also divert food wastage towards composting.” Create a Food Waste Log For Better Planning Managing a waste log is also a great way to record what you are throwing away. This will help planners calculate the value of food loss. Maintaining this log will ensure that one makes better decisions in the future. As a viable alternative, a planner can also pass on certain foods ideal for can- ning and pickling to companies that undertake this. Yes, running out of food is a planner’s worst nightmare, but they also have a respon- sibility to ensure that they are not wasting food and to also be good stewards of the client’s budget. “Be mindful of over order- ing,” Majcher says. “We want to ensure that [attendees] are fed, but by having an accurate count and ordering based on that count, you can help combat food waste and also keep costs down.” This starts by talking to catering partners about the amount of food that is being proposed for an event. Yes, you want to have variety but when working through a menu, you want to make sure that it’s not too robust and does not include options that people won’t eat. “Track attendance at client events and use this as a tool for future events and planning,” Gooden says. “If a client expects 800 to attend their cocktail reception and only 700 show up, when planning the next event, make sure you have an open dialogue about the attendance from previous functions.” It’s also a good idea to go local. When working with a cater- ing partner, explore adding menu options from local farms or service providers. Scheller says tracking actual food waste at events in a dashboard or spreadsheet can make it easier to find the trends and adjust buying patterns for future meetings. Additionally, having a plan B to buy locally, if the brought-in options aren’t sufficient, can alleviate the stress that leads to over ordering. “In previous years, we’ve had 30% to 50% waste in terms of meals and snacks, and that’s not even considering the waste generated by single-use containers,” she says. “This year, we cut the overall waste down significantly and cut our food waste down to 3%.” The best advice for planners is to communicate with clients and vendors well in advance of their event, and find solutions for issues tied to over-ordering. Some clients share the fear of not having enough food, but if you have a trustworthy catering part- ner and an accurate attendee count, there is no reason to worry. “Some clients may over order to account for a last minute jump in ticket sales,” Gooden says. “There are many reasons why over ordering happens, but if planners, clients and ven- dors work together and communicate, we can find better solu- tions and also save money.” Corporate event planner Majcher notes bread is one of the biggest areas of waste and suggests keeping a clear count on bread numbers and find a group that can legally pick up any uneaten bread after the event. “Share the wealth; find out if there is a local food bank or themeetingmagazines.comASSOCIATION CONVENTIONS & FACILITIESMAY 2023 Los Angeles-based event planner Marley Majcher suggests partnering with a local church and finding ways to distribute the food to them so they can give it to those in need in their community. Bonnie Whitfield Human Resources Director, Family Destinations Guide By working with caterers or food providers to plan menus that incorporate locally sourced and in-season ingredients, meeting planners can reduce food waste. DEPOSITPHOTOS.COM 22shelter that can take the leftover food,” Majcher says. “Just be sure to box it up and have a plan in place for those who don’t show up, and instead of having food sit untouched, provide boxes and have the venue package them up and then donate to a shelter after the event.” She also suggests partnering with a local church and find- ing ways to distribute the food to them so they can give it to those in need in their community. Venues Can Play a Part The Indiana Convention Center has a number of initiatives to combat food waste after corporate meetings, but also has programs in place to help before an event. “To avoid having food waste, Sodexo Live! uses historical data to help determine the amount of food to prepare,” says Nate Swick, senior communications manager for Visit Indy. “The data can be internal data from when the event was in the building last or data from other Sodexo Live! convention center and other properties that have hosted the group.” Sodexo Live! works by collecting a lot of post-event data on groups, including the amount of leftover food, so it can be used for planning future events. “When they do have leftovers and they can do it based on health and safety standards, Sodexo Live! donates leftovers to Second Helpings, which distributes food free of charge through local-social-service agencies in Greater Indianapo- lis,” Swick says. Local Hunger Groups Can Help While preventing waste from the start is ideal, it’s vital to prevent wasted food going to landfills. Consider food donation programs. For instance, Second Harvests gives healthy leftover food to the needy in several cities and countries. Addressing food waste often requires a comprehensive approach based on data. Therefore, technology is integral in providing the insights to planners, while also assisting in everyday management strategies. Preventing food waste is a top priority for HUNGRY Food Solutions, a marketplace powered by top chefs and proprietary technology to deliver curated food solutions for business and event catering. When working with meeting and event planners, HUNGRY provides a personal concierge who is an expert in portioning food for large groups. “Not only do we donate one meal for every two served to those in need, we also work with local companies like Goodr in New York to deliver leftover food from our corporate clients to local shelters,” says Jon Ebner, regional market manager for HUNGRY. “Outside of that, it is always nice to personally take extra food and give it to a homeless person on the street.” Also, due to the restrictions of redistributing food, clients should be made aware that unopened containers can be dis- tributed while others cannot. So, before having a taste of one piece of a dish, attendees should remember that this prevents the rest from going to those in need. “We have seen several cli- ents donate a more significant amount of food due to increased awareness of food redistribution restrictions,” Ebner says. “In addition, HUNGRY and its team of food experts make sure to adjust portioning after each and every meal.” You should also donate food in suitable containers for later consumption. Labeling leftovers helps you track food waste and food donations. Catering Industry Works to Distribute Large Food Donations John Brooks, president of BTTS Holdings, a conference and banquet facility in Westerville, Ohio, has long been working to solve the problem of food waste for his company. He has found it to be a big challenge but one he has worked hard to rectify. “For us, in the catering industry, it stems from the cardinal rule of never running out of food,” he says. “Nothing puts a caterer out of business faster than a reputation for not hav- ing enough food at an event. Quite often, we prepare buffets for large-scale, high-end events. You have to prepare more than enough food based on industry averages. We always send extra, just in case.” Brooks notes candidly that his team has worked hard to tackle food waste in various ways. “Caterers are simply not setup to distribute excess food from large scale events,” he says, “Between our five venues, we typically average 12-plus events a week with over 1,800 [attend- ees]. We would reach out to many homeless shelters, food pan- tries and nonprofit organizations, but they were not set up to handle large-scale donations of already prepared food.” The challenges, he notes, includes food licensing issues, timing, logistics and a lack of labor to help facilitate. But, then something changed. A few years ago, BTTS Holdings teamed up with Food Rescue US when it opened its Columbus, Ohio, chapter. “Food Rescue US has built a bridge between us, as a lead- ing event venues and catering company, and local nonprofit organizations all throughout central Ohio,” Brooks says. “That connection and partnership has led to us being able to have excess food from our clients’ events taken to various organizations in need throughout central Ohio. We are on pace to donate over 12,000 high quality meals in 2023. Under- standing creates empathy. As a catering company, exposing this issue to clients allows them to be part of the solution. We can have an unforgettable event, while balancing the desire to not be wasteful.” | AC&F | MAY 2023 themeetingmagazines.comASSOCIATION CONVENTIONS & FACILITIES Sodexo Live! works by collecting a lot of post-event data on groups, including the amount of leftover food, so it can be used for planning future events. COURTESY OF STEPHANIE SCHELLER 23DESTINATION REPORT Explore Cleveland According to Gordon Taylor III, of Destination Cleveland, Cleveland is an ideal destination for meeting planners because attendees can enjoy world-class attractions and a vibrant city that is easy to navigate, and easy to get to for the majority of the county. Once in town, visitors find a welcoming, come-as-you- are attitude as they experience the passion and authenticity of this lakefront city. “Cleveland continues to attract signature national events and host them at a level that surpasses planners’ expecta- tions,” Taylor says. Taylor points out that Cleveland’s renaissance and invest- ments in visitor-related infrastructure offer an exciting down- town that is convenient for visitors to explore. The city engages a variety of travelers, including sports fans with professional venues within walking distance from most downtown hotels, culture mavens with world- class institutions, and music fans with the world’s only Rock & Roll Hall of Fame. Visitors can also experience world- class cultural institutions like the Cleveland Museum of Art and the Cleveland Orchestra. Plus, Destination Cleve- land, as well as its partner net- work, civic organizations, cor- porations and area non-profits all collaborate and work together to make Cleveland thrive. “We help meeting organizers build programming, recom- mend vendors and develop unique experiences by leveraging our vast network to create unforgettable and impactful events,” Taylor says. “Plus, our convention and events services team are absolute experts in all things Cleveland, and they want to help partners create a flawless event. They can assist with venues, vendors and transportation, or help events amp up attendee engagement with customized airport greetings and arranging live performances or food trucks at events.” Combine all of this with a state-of-the-art convention cen- ter and new and renovated hotel properties and you see why Cleveland is a great all-around convention city. Cleveland: Biggest Attractions Once visitors step outside the Cleveland Convention Cen- ter or a downtown hotel, it’s a short walk to major attractions themeetingmagazines.comASSOCIATION CONVENTIONS & FACILITIESMAY 2023 Ohio This Midwest State is a Mecca for Meeting Planners By Maura Keller rom intimate meeting spaces to large convention-style facilities, Ohio offers a wealth of venues from which to choose. And, thanks to a growing meeting and events industry, key facilities throughout the state have expanded and renovated their facilities to engage and delight visitors. F 24like the Rock & Roll Hall of Fame; Playhouse Square, the largest performing arts center outside of New York; Cleve- land Browns Stadium; Pro- gressive Field, home of the Cleveland Guardians; and the Rocket Mortgage FieldHouse, home of the NBA Cleve- land Cavaliers and the AHL Cleveland Monsters. As Taylor explains, meet- ing attendees can relax and decompress at multiple entertain- ment districts that provide ample options for dining and bev- erages, live music and nightlife. With an expansive line-up of craft breweries and a growing food scene led by James Beard recognized chefs and up-and-coming talent that reflect the diversity of 200 years of migration of 100+ ethnic groups, no traveler to Cleveland leaves hungry or thirsty. Waterfront din- ing in the redeveloped Flats East Bank, dinner cruises on Lake Erie and neighborhoods filled with ethnic and independent eateries are other possibilities. Plus, just a 10-minute drive from Downtown, the Univer- sity Circle neighborhood is the nation’s most concentrated square mile of arts and culture institutions. “Visitors can explore one of the many museums in the area including the always free Cleveland Museum of Art and the Museum of Contemporary Art Cleveland,” Taylor says. “For a nature-focused experience, the Cleveland Botanical Garden offers an indoor greenhouse as well as outdoor gardens for guests to tour. In the evenings, visitors can attend a perfor- mance by the world-renowned Cleveland Orchestra.” Cleveland: What’s New There are a several new developments and venues grac- ing Cleveland over the last few years that meeting planners can celebrate. As part of a $49 million investment, the Huntington Con- vention Center of Cleveland is expanding. The project is expected to enhance the complex through creation of large, flexible meeting rooms, an elevated outdoor terrace, expan- sion of the junior ballroom and infrastructure improvements, including new escalators, stairs and restrooms. Updates are expected to be complete by summer 2024, in time for the city to host the ASAE Annual Meeting & Exposition. The renovated Hotel Indigo Cleveland Downtown puts visitors steps away from the East 4th Street entertainment hub, and sporting and concert events at Rocket Mortgage FieldHouse and Progressive Field. An updated design for the 142-room hotel reflects the history and popular attractions of the neighborhood. The ROOST Apartment Hotel blends the comfort and practicality of an apartment with the ame- nities and design of a boutique hotel. The hotel spans three floors of The May building, an adaptive restoration of a his- toric department store designed by architect Daniel Burnham in 1915. The 62 studio, one- or two-bedroom apartments are available for short- and long-term stays, with amenities includ- ing a yoga studio, three-story open-air atrium and panoramic rooftop terrace. Also in the works, a 1960s modernist skyscraper in Down- town Cleveland will host a new W Hotel. According to Taylor, plans for the 210-room hotel include a 15,000-square-foot ballroom and event center, a full-service spa and gym and a restaurant and bar on the 38th floor with panoramic city views. The event venue BLDG17 CLE offers 15,000 sf of open space with a furnished lounge and kitchenette in a reno- vated loft space near Downtown Cleveland. Likewise, Truss Cleveland features five elegantly designed spaces includ- ing a 6,000 sf main ballroom, a 4,000 sf rooftop terrace and a green room. “Our team is experts in all things Cleveland and helps partners create a flawless event. We can assist with elements like programming development, arranging unique venues, customized airport greetings, performances or food trucks at events and leveraging partnerships to maximize cost sav- ings,” Taylor says. “One of the most impactful ways we help build attendance is by providing one-on-one support to event organizers and offering materials and resources that are tailored to their specific audience. From customized pre- promote materials to a “Come Early, Stay Late” campaign that encourages event attendees to explore the city based on their interests, our team helps organizers meet and surpass attendance goals.” 25 MAY 2023 themeetingmagazines.comASSOCIATION CONVENTIONS & FACILITIES (Left) Attendees take a break at an ASAE meeting in Columbus. (Below) Cleveland’s skyline. COURTESY OF DAN WILLIAMS © WIL LINDSEYExperience Columbus Columbus is the 14th largest city in the United States and is one of the fastest-growing cities in the Midwest. Ranked one of the Top 10 Domestic Destinations by Travel Channel and one of the Best Cities for Conferences by SmartAsset, Colum- bus is known for its open attitude, smart style and entrepre- neurial spirit. “We’re a smart, open and welcoming community with a dynamic convention package that can fit the needs of any group,” says Dan Williams, of Experience Columbus. Located within a one-day drive or one-hour flight from more than half of the U.S. population, Columbus is easily accessible. In fact, the John Glenn International Airport is just eight miles or 10 minutes from downtown. Columbus has about 30,000 hotel rooms citywide. All properties in the downtown core are easily accessible on foot and the diverse selection of brands includes offerings for all price points and groups of any size. Mike Webster, former senior vice president, MIC Events, agrees. “Ideally situated among one of the highest concentra- tion of dealers anywhere in America, the Greater Columbus Convention Center is the perfect size for AIMExpo to take over the whole convention center and to own the town,” Web- ster says. “The city center location and adjoining hotels will deliver the tight-knit industry experience attendees have also requested. Columbus is a model of urban revitalization and the ‘after-show’ atmosphere with hundreds of restaurants, bars, and markets, all within just a few blocks must be seen and experienced to be appreciated.” Columbus: Biggest Attractions A favorite venue of many event planners is the Greater Columbus Convention Center, located in the heart of down- town steps away from the “art and soul” of Columbus, the Short North Arts District, which features boutique shopping, art gal- leries, dining and nightlife — all of which are walkable from the convention center. North Market, across from the convention center, is a more than 145-year-old vibrant public market made up of Ohio’s best independent merchants, farmers and makers. Columbus has a rich mix of diverse and vibrant neighbor- hoods. Attendees can explore the High Five, which is five neighborhoods within a five-mile stretch of High Street, the main thoroughfare of the city. “Another reason meeting and event planners should con- sider Columbus is because we provide a destination-wide culture of world-class service,” Williams says. “Our Certified Tourism Ambassadors (CTAs) and Experience Dedicated Des- tination (EDD) accreditation ensure all groups will experience superior visitor satisfaction in Columbus. We welcome orga- nizations to visit at any time during the planning process. We can assist with coordination of itineraries, appointments and scheduling for your pre-convention visit.” Other top attractions include the Columbus Museum of Art, Columbus Zoo & Aquarium and National Veterans Memo- rial and Museum, the only museum in America that honors veterans from all branches of service. Columbus is also the home of three professional sports teams — MLS Columbus Crew, NHL Columbus Blue Jackets and the Columbus Clippers — with stadiums just a few blocks of each other in the Arena District. “Columbus is ideal for groups like ours because it’s so safe and compact with so many things centrally located to the convention center, arena and area hotels that are easy for our attendees to experience,” says Jason Sigala, a director of events who says they chose the city because of its central geographic location to their selling base and the close partnership that Experience Columbus has with the convention center, arena and surrounding hotels, saying it “made it a breeze to plan such a variety of programs at a number of facilities.” Columbus: What’s New Last fall, the Hilton Columbus Downtown, which is attached to the convention center, expanded with a new 28-story build- ing that will house a total of 1,000 rooms and provide 75,000 sf of space for meetings, including a 15,000 sf ballroom, plus a new signature restaurant on High Street, and a rooftop bar with stunning aerial views of Downtown Columbus. “Meeting and event planners might also be surprised to learn that we have dozens of other unique venues ready to host unforgettable events,” says Williams, including among them a beer museum; Huntington Park, home the Columbus Clip- pers baseball team and the Triple-A affiliate of the Cleveland Guardians; and the Ohio Statehouse. Experience Columbus has a Destination Experience team who can assist with and facilitate partnerships in housing, offsite venue experiences, exhibitor welcomes, destina- tion specialists to answer attendee questions and more. In addition, the marketing team will build microsites, develop branded signage and amplify and support your public rela- tions and social media plans. Explore Cincinnati Cincinnati continually is investing money into redevelop- ing the city’s downtown area to attract meetings and events to this hip urban city. “Cincinnati is accessible and the convention package is in a walkable area, featuring a diverse package of hotel brands,” says Randie Adam, of Visit Cincy. “Downtown’s entertainment districts, which include the Banks on the riverfront and trendy Over-the-Rhine, are connected by our free modern streetcar system, The Cincinnati Bell Connector.” themeetingmagazines.comASSOCIATION CONVENTIONS & FACILITIESMAY 2023 Meeting professionals tour the National Veterans Memorial and Museum in Columbus. COURTESY OF DAN WILLIAMS 26Cincinnati also offers a compact downtown, which is ideal for meeting attendees who are looking for a “walkable” city. And last fall, the city’s Duke Energy Convention Center unveiled plans for a $200 million expansion and renovation. Cincinnati: Biggest Attractions Cincinnati is a culture hub – from performing to visual arts. As Adam explains, the city’ nationally recognized pub- lic mural program adorns city walls and even the halls of the Convention Center. “We have a brand new downtown since 2020, including the new TQL Stadium and Andrew J. Brady Icon Music Cen- ter,” Adam says. What’s more, she adds. Cincinnati’s proxim- ity to Northern Kentucky provides a collision of Midwest and Southern cultures. There’s a mix of north and south, beer and bourbon and more. “The neighborhoods in the Cincy region provide an insight into those unique destinations,” Adam says. Cincinnati: What’s New In Cincinnati’s northern suburbs, 15 minutes from down- town, the Sharonville Convention Center has broken ground on an expansion that will double its expo halls. In addition to a newly opened Delta Hotel and local brewery adjacent to the center and hotel, this package is opening a lot of opportunity for groups that prefer the city-side location. The longstanding Millennium Hotel in downtown Cincin- nati was demolished to make way for a new downtown Con- vention Center District. Located across from the Sharonville Convention Center, the Delta Marriott is an upscale hotel that offers 14,000 sf of meeting space, a business center and outdoor gathering spaces. “Ohio has such a wealth of makers, creators and artists. Working with your destination marketing organization, you can harness the culture of your host city through incorporating local music, muralists and more,” Adam says. “We even have a group of poets that will sit down with attendees and create an original piece for them after a short chat.” | AC&F | MAY 2023 themeetingmagazines.comASSOCIATION CONVENTIONS & FACILITIES Cincinnati’s Sharonville Convention Center has broken ground on an expansion that will double its expo halls. We Live Forward by planning beyond the meeting room — connecting attendees to the core of our city’s culture. Columbus gives you the confidence to collaborate, create and explore. Start planning your next meeting at ExperienceColumbus.com/meet. COURTESY PHOTO 27Next >