< Previoushotel service managers to work with F&B budgets, and to remind them to be flexible. “By leaning into seasonal ingredi- ents that are readily available, you’ll typically find a more eco- nomical price point. Your service manager will also know what other groups are doing, often if you can marry the menu with the other group, budgets can be accommodated as the property is already producing the food, which will save on labor.” Customizable Menus There is also a trend toward customization and personaliza- tion of menus. Event planners are offering more customizable food and beverage options to cater to individual preferences and dietary restrictions, including build-your-own stations for tacos, salads, or even customized cocktails. Wehmeir says, “Some of our groups are doing more action stations which gives the attendees more opportunities to try a different variety of foods, as well as offer a little something for everyone — providing vegetarian, vegan and gluten free options. Also, it’s great for networking.” Polci notes that banquet menus can be purposeful in offer- ing a host of possibilities to cater to dietary preferences. “You can have an event for 1,000 people and can count on at least a 100 of them to have different allergies or dietary restrictions.” She says there is an advantage of hosting a cocktail reception- style menu over a plated meal, with the biggest benefit being the networking opportunities. “You can move around, chat with more people, and select exactly what you want to eat. There’s also the opportunity for additional creativity that can be injected into a small bites menu or incorporation of a carv- ing station, poke station or dessert station that can incorpo- rate unique activations by one of our chefs or team members attending to specific options to the delight of attendees.” Monica Sober DeNio, vice president, meetings & special events for NAHB (National Association of Home Builders), also focuses on networking opportunities with meal setups. For executive networking dinners, she says they prefer family- style service for the main course and a reception-style format for desserts. “This approach enhances networking opportuni- ties, offers a diverse range of food options, and significantly elevates the overall experience.” Dinners begin with elegant displays, including charcute- rie boards or antipasto displays, followed by two to three additional courses, depending on the cuisine, served at large- format tables. “Afterward, we transition to a reception-style dessert, featuring chef stations pairing interactive dessert presentation with after-dinner style cocktail pairings. This setup fosters more organic networking opportunities and con- sistently receives positive feedback,” she says. For larger parties, NAHB can offer a variety of chef-led, composed small plate stations. For instance, one station might offer a few slices of filet with bites of risotto, another a crudo station, and another a small mezze plate. These arrangements are more visually appealing than buffets and the composed plates feel more sophisticated. “For our trade show activations, we have been focusing on expert-led experiences such as mozzarella pulling with a local chef paired with a sommelier-led wine tasting or a mixologist making varieties of expresso martini’s paired with artisan chocolates on a beautiful display,” Sober DeNio says. She is also focusing more on “build your own” market-style event lunches, where attendees are given a container and mar- ket bags and they can select from a variety of cut sandwiches, an assortment of pre-packaged side salads, pastas or options like hummus cups with vegetables. They then go to a bever- age station where there is an option of sodas, vitamin waters, flavored sparkling waters, artisan iced teas and more. “It feels like they are stopping by their favorite gourmet grocery store at home.” Global flavors and fusion cuisine are also trending, as event menus incorporate international flavors for added diversity. themeetingmagazines.comASSOCIATION CONVENTIONS & FACILITIESMAY 2024 Providing buffets is an easy way to give attendees options. (Pictured) An event for SEMA (Specialty Equipment Market Association) Councils and Networks members at the SEMA Show last year in Las Vegas. COURTESY OF SEMA 28Attendees can taste everything from Asian-inspired street food to Latin American fusion dishes. “Third culture cuisine is an ever- evolving trend we expect to see more requests for as people continue to travel and connect across cultures,” Chivers says. “We’re also seeing a rise in popularity for mash-ups of traditional foods such as macaroni and cheese, pizza and French onion soup, in addition to bringing back nostalgic comfort food from the ‘80s and ‘90s with a modern twist. A great example of this is Retro by Voltaggio at Mandalay Bay, which serves nostal- gic throwback dishes and drinks like VoltaggiOs, Wagyu Beef Pot Roast and Jungle Juice.” She adds that with cooking shows and culinary experiences continuing to grow, and as attendees and planners expand their travel, groups can expect to see even more innovation, and fusion dishes emerging fea- turing global influences. At the SEMA Show, Gattuso says there is a focus on hav- ing regional options so attendees can taste a variety of foods. He suggests an important first step in the process is aligning with the partner and supplier. “Make sure they understand the vision that you have for the event and make sure they understand, to a certain extent, the demographic profile of your main core attendee, because a lot of people will miss that. And you really do have to play to that core attendee. We spend a lot of time understanding who our audience is, and then going to our partners and making sure that they understand that. We’re able to come up with options that we are proud to present.” When it comes to beverages, artisanal cocktails, small- batch wines and local craft brews are in high demand. There has also been a shift toward zero-proof and low-alcohol options, including alcohol-free mocktails and alcohol-free beer and wine. “Attendees love to have the option to alternate between a drink and a zero-proof cocktail during events,” Polci says. “This offers flexibility as we all are on different health jour- neys and may choose not to drink. It also makes the experience more inclusive.” She adds that lower calorie options are still popular, such as vodka soda and lower calorie seltzers, which she says are a “home run” for outdoor events in the summer months. Wehmeir is also seeing more mocktails at the bar. “We are beginning to look at an alcohol-free wine to serve at lunch for some associations.” Chivers says that functional beverages that offer health benefits are still trending and growing in requests. “While zero-proof cocktails are requested, the focus is more on beverages infused with ingredients that improve overall health.” For those who do choose an alcoholic beverage, Chiv- ers says, savory cocktails using ingredients you would traditionally see in the culinary world are becoming very popular. For example, the Tomatini from LPM at The Cosmopoli- tan of Las Vegas is quite popular, made with lemons, tomatoes, vinegar and Ketel One. The SEMA Show audience also still favors alcoholic beverages. “We’re probably a little bit old school where we still have a good number of people who are drinking alcohol. But we definitely make sure to have some non-alcoholic options available,” Gattuso says. “And we have had a few events where we’ve had the partner make a signature drink. That’s always fun.” He says whether the drink is alcoholic or non-alcoholic, having signature drinks makes for a fun net- working icebreaker as people like to see which drinks fellow attendees choose. Sober DeNio says for NAHB shows and events, they col- laborate with venues and chefs to introduce local bar activa- tions, which make the experiences feel unique by featuring local distilleries’ spirits or craft beers from local breweries. “The venue can work with the local supplier to source the inventory, and the costs are typically comparable to other hotel offerings. This approach adds an experiential element. For example, having a couple of local breweries provide an expert to discuss their beers at a few different stations can create an instant theme event with beer garden atmosphere, or you can partner with a local distillery to do tastings or offer mixology demonstrations featuring their spirits.” Whether featuring locally sourced and seasonal ingredi- ents, plant-based menus, or customizable and interactive food and beverage stations, the trend toward simple, diverse and health-conscious F&B offerings is a driving force for meetings and events. | AC&F | MAY 2024 themeetingmagazines.comASSOCIATION CONVENTIONS & FACILITIES Monica Sober DeNio, Vice President, Meetings & Special Events, National Association of Home Builders For our trade show activations, we have been focusing on expert-led experiences such as mozzarella pulling with a local chef paired with a sommelier- led wine tasting. COURTESY OF MONICA SOBER DENIO The National Association of Home Builders likes to have a reception-style format for desserts, including cocktail pairings. 29DESTINATION UPDATE themeetingmagazines.comASSOCIATION CONVENTIONS & FACILITIESMAY 2024 New Orleans The Big Easy Never Disappoints By David Swanson Meeting attendees to New Orleans are now welcomed by a new airport. The convention center is undergoing through a $557 million facelift, and nearly $1 billion in hotel renovations have been completed, are underway, or are in the planning phase. Meeting planners will find polished offerings through- out the destination. New Orleans continues to be a bucket-list destination for many who have never been. For many attendees, cuisine defines the New Orleans expe- rience. Creole, Cajun and southern soul food form the culinary backbone, but the city’s sophisticated denizens have success- fully lured fine chefs from other regions to set up shop and develop a food scene that is smart and trend-defying. Others point to the city’s robust cultural heritage, where the colli- sion of French, Spanish and African influences produce one of America’s most distinct societies. Some will reflect on the architecture of New Orleans, such as the French Quarter, the Garden District, and the elevated European-style cemeteries, as defining what makes this desti- nation so special. And New Orleans’ musical heritage is unde- niable. The Crescent City was the birthplace of Jazz, and today, the clubs and other venues remain well-stocked with a long roster of full-time musicians who happily share their craft. Individually or in tandem, these are among the attributes that can be woven into a successful meeting program in this great southern city. They are among the assets that will distin- guish a New Orleans gathering from any previous setting that meeting groups may have experienced. “Meetings and conventions are a big, big thing for us here,” says Stephanie Turner, senior vice president, convention sales & strategies for New Orleans & Company. “So, we try to make event planning as turnkey as possible.” W hile it may be unclear as to how New Orleans got its nickname “The Big Easy,” one thing is clear: its rich cultural heritage, music scene, and easygoing lifestyle make it one of America’s favorite destinations. And it is ready for a major transformation. 30The New Orleans Ernest N. Morial Convention Center cov- ers more than 1 million sf of contiguous space. The improve- ment plan includes a makeover of the building’s exterior and a new park that will replace two lanes of street traffic. Turner points to a $400 million expansion that has been taking place at the National World War II Museum, and a multi-phase renovation project of Caesars Superdome, to be completed in time for New Orleans to host the 2025 Super Bowl. In addition, Caesars is spending $325 million to reno- vate and rebrand Harrah’s Hotel and Casino with a Nobu hotel. Jamey Boudreaux, executive director of the local Louisiana Mississippi Hospice and Palliative Care Organization (LMH- PCO), calls New Orleans the original Las Vegas. “But, it’s really the opposite of Las Vegas,” Boudreaux says. “The food is pre- pared differently, the party atmosphere is organic, and there’s 300 years of history that the folks in our organization seem to appreciate. Each year, we send out a satisfaction survey with different ideas about where we could go next year. They like it here in New Orleans, and the Mississippi Gulf Coast is three times the price.” 31 MAY 2024 themeetingmagazines.comASSOCIATION CONVENTIONS & FACILITIES No visit to New Orleans is complete without visiting Jackson Square and the historic St. Louis Cathedral. PHOTO BY REBECCA TODD / NEWORLEANS.COMAlthough there are regional hospice conferences for continuing education around the country, the LMHPCO has a reputation as a great conference, draw- ing attendees from outside the region, from Minnesota, Texas and Florida. “Going to a hospice conference could be a real downer,” Boudreaux says. “Most people run away. But, they come to ours because it’s so much fun, and the word gets around.” The LMHPCO has used several New Orleans hotels for its conference, but last year, and again this year, Boudreaux chose the Higgins Hotel & Conference Center, an unusual spinoff from the National WWII Museum. Named for Andrew Higgins, who designed and built over 20,000 boats in New Orleans that were used in every major amphibious assault of World War II, the museum focuses on the contribu- tion made by the United States to the Allied victory during the war. The hotel offers more than 18,000 sf of meeting and event space, including the 6,566-sf Arcadia Ballroom. The museum, located in the Warehouse District, which is less than half a mile from the convention center, is a pop- ular venue for hosting meetings and events as it features private event spaces, including the U.S. Freedom Pavil- ion, capable of seating 650 for dinner beneath six vintage WWII aircraft. “We start off with a great second line parade,” Boudreaux says. “On the second day, we have a military honor guard and the Victory Belles, doing the Star Spangled Banner and other songs from that era. After 22 years, there’s a certain formula that this conference has been molded around, but the Higgins has guided us in terms of thinking about it, helping us to make this one of the best state hospice conferences in the country.” Like many associations, the LMHPCO watches every dollar spent, so the event is held in the sum- mer, a low season for the destination. “We like the price that time of year, and the Higgins has worked with us on our budget and our menus to make sure that we provide a full conference at an afford- able price,” he says. “Royal Produc- tions is the in-house AV company, and we’re constantly asking them to sharpen the pencil on their proposals. They’ve helped us stay in the black. The meeting space is on the second floor, and there are great AV hookups, monitors and lead- erboards in all the rooms. It’s the perfect size for us, having 300 people. We sell out the hotel, so we get the entire space. I like being the only one in the hotel so I don’t have to com- pete with any other groups. After the sessions, attendees like going up to Rosie’s on the Roof to have drinks and socialize outside in the evenings.” Also new in the neighborhood is the Renaissance New Orleans Warehouse Arts District hotel, formerly the New Orleans Downtown Marriott at the Convention Cen- ter, which completed a full-scale redesign last year. The rei- magined guest rooms include locally inspired accents to reflect the atmosphere of the trendy Warehouse District, functional work areas, hard surface flooring, new seating areas and con- temporary furniture. The facility offers 11,628 sf of meeting space, all housed within a 200-year-old historic warehouse adjoining the modern hotel. Meeting planners should be aware of Four Seasons Hotel New Orleans’s 33rd and 34th floors, which are home to an indoor and outdoor observation deck and cultural exhibit featuring the only 360-degree panoramic riverfront views themeetingmagazines.comASSOCIATION CONVENTIONS & FACILITIESMAY 2024 Natalie Cheung Director, Membership, Marketing and Events, Association of Home Appliance Manufacturers This was the highest-rated meeting we have ever held, and the hotel and their attentive staff helped make that possible. COURTESY OF ASSOCIATION OF HOME APPLIANCE MANUFACTURERS Industry executives take part in the Association of Home Appliance Manufacturer’s C-Suite Panel discussion at The Ritz-Carlton, New Orleans. PLAN YOUR MEETING WITH NEW ORLEANS © 2024 New Orleans & Company All Rights Reserved. NewOrleans.com/meetings | @neworleansandco New Orleans is a city truly built to host incredible meetings and events. Renowned for its world-class hospitality, compact footprint, unique culture and remarkable facilities and venues, our people are always honored to host you. As the official sales and marketing organization for the New Orleans tourism industry, our team at New Orleans & Company is your partner in sourcing hotels, finding the perfect venues to host your event, and assisting you in creating memorable experiences for your team and your guests. We will be with you every step of the way. To start planning your meeting now, please contact us at (877) 393-5836, email cnvsales@neworleans.com or visit new orleans.com/meetings. Our team is your one stop shop for all phases of meeting planning and execution. 32PLAN YOUR MEETING WITH NEW ORLEANS © 2024 New Orleans & Company All Rights Reserved. NewOrleans.com/meetings | @neworleansandco New Orleans is a city truly built to host incredible meetings and events. Renowned for its world-class hospitality, compact footprint, unique culture and remarkable facilities and venues, our people are always honored to host you. As the official sales and marketing organization for the New Orleans tourism industry, our team at New Orleans & Company is your partner in sourcing hotels, finding the perfect venues to host your event, and assisting you in creating memorable experiences for your team and your guests. We will be with you every step of the way. To start planning your meeting now, please contact us at (877) 393-5836, email cnvsales@neworleans.com or visit new orleans.com/meetings. Our team is your one stop shop for all phases of meeting planning and execution.of New Orleans. The hotel, which is the only AAA Five Dia- mond hotel in the state, has 29,000 sf of flexible meeting space on one level. The Le Méridien New Orleans recently completed a mul- timillion-dollar renovation to blend the brand’s European heritage with a contemporary sense of style. The investment included renovations to the guest rooms, meeting spaces, roof- top pool deck, outdoor patio, restaurant, bar and more. The hotel is steps away from the French Quarter and arts district. Brimming with amenities, the hotel has more than 20,000 sf of meeting and events space. Not to be outdone, The Ritz-Carlton, New Orleans used the pandemic to complete a renewal of its spa and add a new rooftop suite, The Residence. The 3,200 sf two-bedroom pent- house suite includes a fully equipped kitchen and a dining room for 10, a fireplace in the primary bedroom and a curated art collection showcasing regional artists. The suite’s 3,500 sf terrace offers sweeping panoramic views of New Orleans. The hotel also completed a $15 million renovation of its Maison Orleans Club Lounge and accommo- dations. Often referred to as a hotel within a hotel, the Maison Orleans combines intimacy, comfort and exclusivity with the hotel’s personalized service, including a dedicated concierge. “The Ritz-Carlton, New Orleans provides the best of everything,” says Natalie Cheung, director, membership, marketing and events for the Association of Home Appliance Manufacturers (AHAM) in Washington, D.C. “It’s centrally located in a culturally rich city, the service cannot be beat, and it offered us ample meeting space and a jaw dropping outdoor courtyard. Wherever we hold our meet- ings, we like to give our attendees a little fresh air outside of the meeting rooms, whether it’s a rooftop, terrace or court- yard, and we loved The Ritz-Carlton, New Orleans because they have this gorgeous open-air courtyard space filled with lush greenery we could use for our receptions.” AHAM typically alternates between a Florida resort loca- tion and Washington, D.C. but Cheung says that the associa- tion wanted to try something new. “Instead of choosing a resort, we opted for a destination with broad appeal,” she explains. “New Orleans offers something for everyone with both traditional and modern appeal. This is seen across the broad offerings in food, music and the arts, and the destination continues to inspire after weathering the storm. That spirit of strength and diversity was a key reason for us to choose New Orleans as our meeting destination.” AHAM’s entire event took place at The Ritz-Carlton, New Orleans with the exception of a small dinner at the renowned Arnaud’s Restaurant. “Our international attendees loved trying the traditional Creole cuisine,” Cheung adds. “The hotel and their AV partner were absolutely top-notch. The space, food, accommodations and the level of attention to detail undoubtedly created an unbeatable experience for our members. This was the highest-rated meeting we have ever held, and the hotel and their attentive staff helped make that possible.” For Teri Valls, CMP, CMM, executive director, Meetings, Events and Conference Coordinators (MECC), the Roosevelt New Orleans, A Waldorf Astoria Hotel, remains her first pick for association events in the city. “I’ve done many meetings in New Orleans,” Valls explains. “For my team, the Roosevelt is like coming home. They’re like family, they treat you right, there are warm hugs, and I’m sure it’s the same for everybody, because that’s the kind of relation- ship they want with their clients. The last conference I did they brought me freshly made pork rinds every day, and mid- morning they asked, ‘Is there anything we can do for you?’ Those are things that create relationships, and I always say creating relationships is creating a foundation.” The Roosevelt is New Orleans’ grand dame. Opened in 1893, the hotel is famous for the walnut-paneled Sazerac Bar, the Blue Room where Glenn Miller and Tommy Dorsey performed regularly, and how author Arthur Hailey checked in for two months and wrote the best-seller “Hotel.” After flooding caused by Hurricane Katrina in 2005, the hotel went through a $170 million renovation that lead to its reflagging themeetingmagazines.comASSOCIATION CONVENTIONS & FACILITIESMAY 202434 The New Orleans Summer Cancer Meeting was held at the Roosevelt New Orleans, which is conveniently located and offers a variety of meeting space. The Ritz-Carlton, New Orleans completed a $15 million renovation of its Maison Orleans Club at the end of last year. COURTESY OF TERI VALLS COURTESY PHOTOas a Waldorf Astoria in 2009. The ele- gant and historic hotel has more than 60,000 sf of meeting space, including three ballrooms. Two years ago, Valls brought the Society of Laparoscopic and Robotic Surgeons to the Roosevelt for a continu- ing education program called Minimally Invasive Surgery. The Roosevelt’s loca- tion, right on Canal Street and a block away from Bourbon Street, is great for experiencing what the city has to offer, but it’s also convenient to Tulane Uni- versity, which the society used for a surgical simulation center. “The Roosevelt is just beautiful, with well-appointed rooms,” adds Valls. “It gives you the feeling of a small hotel, but with a variety of meeting spaces. Back when it was built, there used to be dinner shows, and you see that in three of the meeting rooms, with a stage for the band.” Elements like this allow the hotel to really shine once the event starts to unfold. “When you do a site visit you meet only a few people,” Valls added. “I don’t think everyone is ever going to know the wide range of gratitude and respect that the entire team has on site. The ban- quet team is outstanding. It’s always great when I do events at the Roosevelt.” Baton Rouge Just “up the river” from New Orleans, Baton Rouge is another southern option for meeting planners to consider. The Interstate Shellfish Sanitation Con- ference (ISSC), located in Richmond, VA, came to Baton Rouge this year. “Our location rotates from east coast, west coast, gulf coast and then to an inland state,” says Keith Skiles, executive director of ISSC. “It was time for a Gulf Coast meeting, and Louisiana has a long history of being a significant producer of seafood, particularly oysters, which makes it a natural for our organization. We have previously held two biennial meetings in New Orleans, but Baton Rouge was a good fit because we had an interest in holding our meeting in a destination that had not hosted in the past. Among the locations we considered for this meeting, we found Baton Rouge to have reasonable flight and lodging rates, and facilities that were eager to host the event,” says Skiles. The conference drew 230 attendees, and the Baton Rouge Marriott was used as a host hotel, where multiple concurrent meetings were held throughout the day and into the evening with a variety of room setups. The hotel offers 17,879 sf of meeting space, including a sur- feit of breakout rooms and a 6,050-sf ballroom. Skiles says that they settled on the Mar- riott because of the quality and value of the facility, and the willingness of the man- agement to work with them for special requests, such as food and preparations for an opening banquet. “Since our organization is seafood oriented, we had some unique requests and the management and kitchen staff were both very willing to hear our requests and did an outstanding job with the food preparation and presenta- tion,” Skiles says. “The hotel staff were very flexible and responsive throughout the planning process and willing to accommodate our requests for a reasonable rate.” Louisiana’s capital city offers historical tours that delve into the region’s French history, ghost tours and food tours, and roof- top bars and restaurants that take in a panorama underlined by the Mississippi River. The food of Baton Rouge blends Cajun and creole traditions, with distilleries and brew- eries offering tours and tasting rooms. However, during plan- ning, the group recognized that there were limited places for participants to go within a reasonable walk- ing distance. “We were concerned that since most of our par- ticipants would be travel- ing by air and would not have vehicles available that we would overwhelm the facilities that were close by,” Skiles adds. “To address the concern, we contracted with a local transportation company to provide a shut- tle service every evening to other parts of Baton Rouge.” One evening event was held at Red Stick Social, an off- site event venue. “The food, staff and atmosphere of the event were excep- tional, and the event was a great experience,” Skiles says. “Baton Rouge was very welcoming, and the staff at Visit Baton Rouge went above and beyond to help us organize and hold the meeting.” Planners often say that overall, New Orleans is a city that can be defined as a center of hospitality. You never meet a stranger! And if you choose the Big Easy, you will not be dis- appointed. | AC&F | 35 MAY 2024 themeetingmagazines.comASSOCIATION CONVENTIONS & FACILITIES Teri Valls, CMP, CMM, Executive Director, Meetings Events & Conference Coordinators They’re like family, they treat you right, there are warm hugs, and I’m sure it’s the same for everybody, because that’s the kind of relationship they want with their clients. The Louisiana Mississippi Hospice and Palliative Care Organization loves holding their annual conference each year in New Orleans. COURTESY OF JAMEY BOUDREAUXT here seems to be an unwritten rule that meetings should have a certain structure. At Rosen Shingle Creek, the only rule is to deliver beyond all expectations. Because while the Orlando icon oers 524,000 sq. ft. of inspiring meeting spaces and unmatched services, the hotel’s greatest strength is a team dedicated to bringing fresh ideas to life. To write your own rules, visit RosenShingleCreek.com/Meetings or call 407.996.4890.37 MAY 2024 themeetingmagazines.comASSOCIATION CONVENTIONS & FACILITIES FORT MYERS ISLANDS, BEACHES AND NEIGHBORHOODS LAREDOMILWAUKEE MONTEREY COUNTYPHILADELPHIAPUERTO RICO CONVENTION CENTER AMERICA’S PREMIER DESTINATIONS MEETING & CONVENTION ssociation Conventions & Facilities magazine proudly presents the designees of our 2024 America’s Premier Meeting & Convention Destinations. These destinations go above and beyond to stand out among the many destinations around the country. They offer top-notch service and support, promotional assistance, as well as supplier, facility and venue information to make planning meetings an easy, stress-free undertaking. These industry-leading destinations specialize in the exceptional. So it is no surprise they earn their way atop the list of planners nationwide — through expanded and upgraded facilities. They boast enough A/V and other technology to meet the needs of any of today’s face-to-face, virtual or hybrid meeting. Consider these Premier Meeting & Convention destinations for your next meeting, conference or event.Next >