Chocolate… an amazing food. The food of the gods. A food that is mysterious. Sensual. Respected. A food that brings people together in shared delights, offers brief pauses to our hectic lives. A food for the senses and the soul. The platform the West Coast Chocolate Festival was created on.
Passion is the currency the West Coast Chocolate Festival was founded with. The desire to make a difference. To offer youth the opportunity to gain experience. To mentor our next generation in seeking knowledge, develop resume building experience, career path guidance, to offer a well rounded base or platform to build the next steps of their lives.
Chocolate. Passion. Talent. Hard work. All attributes of successful artists, great business leaders; in fact any flourishing business or person. However, without opportunity, and the chance to gain experience, the path to success can be extremely challenging.
Chocolate seems to transcend careers, to take people to the next level. Who would expect someone who studied nuclear physics and engineering at university to become a leading expert in chocolate and fine foods? Growing up in the food industry, the lure of great chocolate, in fact great food, carved a successful career path for Mr. Yves Farges, founder of Quaifirst Foods and epicurial.com. Mr. Farges is one of the business leaders supporting the West Coast Chocolate Festival.
Passion is especially important when it comes to our careers, which is the major part of our daily lives. You should be devoted to something you love and enjoy — something you believe in. This is true for all areas of life. The longer your true passions are suppressed and ignored, the more you forget the way back to them.
In 2005, while speaking at Stanford University, Steve Jobs said this: “Your time is limited, so don’t waste it living someone else’s life. Don’t be trapped by dogma — which is living with the results of other people’s thinking. Don’t let the noise of others’ opinions drown out your own inner voice. And most important, have the courage to follow your heart and intuition. They somehow already know what you truly want to become. Everything else is secondary.” - Steve Jobs [Stanford Speech 2005]
What is it about your life, careers or hobbies that moves you, excites you, keeps you up at night thinking about them; wakes you up in the morning excited to get to them? What are some things you can’t stop believing is possible, daydreaming about making happen? Deep down inside, what do you truly want for yourself? If you had all the money, time, and resources you needed, how would you live your life? What would you stand for? The West Coast Chocolate Festival creates opportunities for you to perhaps find out.
The one suggestion we have: stand up for what you believe in. Express the things you love - end what you don’t love. Be clear on what you want, and what your values are. Don’t compromise, and never settle. Say what needs to be said, sing when you feel like singing, dance when you feel like dancing. Don’t apologize for it either.
Passion isn’t something that just happens to you one day. It’s something that you have to continuously dig to connect with. It’s like a never ending well that has life-giving water, which will never run out until you stop lowering the bucket to draw from it. Stay connected to your passion. Do whatever it takes to move towards everything you truly love, and cut yourself off from anything that you don’t. Everything else will fall into place. Even the money will follow…
In our society, we tend to identify people through external things such as their age, their job, the clothes they wear, the car they drive, and while our outer appearance is important, an external casing becomes irrelevant if there isn’t much value underneath. It’s your level of passion that leaves your unique thumbprint on the minds and hearts of others. If you’re doing anything in your life that’s not in line with what you truly want, you are not living with passion. Without passion, you’ll never be your most charismatic, joyful, and influential self, you will never live a life you fully love or be the someone that others always enjoy being around.
Do you ever find yourself remembering others by their exuberance, their passion, their joy of life? As you live joyously, you unconsciously give other people permission to do the same. You can’t be truly living or truly yourself, unless you express what you are truly passionate about.
And for anybody that’s coming up with excuses, it’s never too late to start living, And to have some fun doing it…
Happiness, wellness, enjoyment, love of life is your birthright. It may not be easy; in fact it may be a bit scary. Many people don’t live, but merely exist. They follow the trends and live reactively to their environment, instead of taking the time to really connect with what they really want. We are all unique individuals, but most of us let the world tell us what we should like and enjoy, what we should buy and believe. Most of the time we don’t even realize this is happening to us. Some of us never had the opportunity to see what is out there for us.
Why have I chosen to connect the West Coast Chocolate Festival, our artists, performers, speaker, volunteers, sponsors and partners with the message of passion? Because passion breeds excellence; at the very least the pursuit of excellence. And the chocolate festival is about passionate volunteers, mentoring and being mentored, understanding and supportive - volunteers choosing to develop excellence in so many ways. Flavours, tastes, goals, life, leadership, team work and the arts, our volunteers have chosen to create an environment that mentors excellence, new paths and career building opportunities through the message of chocolate…
The Chocolate Festival is completely run by volunteers. Governed by a volunteer Board of Directors, a fabulous volunteer Advisory Council, a truly devoted group of mentors and team leaders, this successful festival thrives on team effort. Individuals sharing their strengths, skills, visions, and positive influences, guiding others to their level of success.
The only paid staff are our wonderful summer interns, thanks to a Service Canada Grant. Each year our summer interns create the platform for the festival; most years our interns come back to volunteer, to complete what they started, to be the team leaders. And to continue on as volunteers for the next year. As with all successes, individuals always contribute to the whole.
Are you tapping into that passionate part of yourself? It may be deep down, under all the junk that inevitably gets piled up on it. Sometimes we have to stop and remember to brush off all the false negative influences that hold us back, and get back to that raw and pure form of expression.
When I am not volunteering full time as the Festival Director of the West Coast Chocolate Festival, I find time to manage my own company, Go Golf Events Management, an event production company that specializes in charities and not for profits. I wish to share a quote with you, from Will Smith in The Legend of Bagger Vance. This has particular meaning for me, and will be loved by the golfers in the audience. For those who don’t golf, substitute the word song for the word swing…
“Inside each and every one of us, is one, true authentic swing, something he was born with. Something that is ours and ours alone, something that can’t be taught to you, or learned, something that got to be remembered. Over time, the world can rob us of that swing, and it can get buried under all our would-haves, and could- haves, and should-haves. Some folk even forget what their swing was like.”
I hope each and every one of us never lose our swing. We created the West Coast Chocolate Festival to offer our youth the opportunity to find that swing. Over the past years I have seen the festival offer opportunities to high school students, university students, new graduates, people re-entering the work force; to adults, mentors and all our fabulous volunteers – the opportunity to find their swing.
We look forward to many more years of offer a “hand up” through the message of Chocolate.
Dawn Donahue, West Coast Chocolate Festival Director
http://www.chocolatefestival.ca/
President and CEO
Go Golf Events Managagement
http://www.gogolfevents.com/
Monday, November 8, 2010
Saturday, June 19, 2010
Time Committment and Timing
Successful golf tournaments – time management, respect of time and timing.
- Start planning a year out from the date
- Form your committee and task them properly
- Ask each committee member what they plan on contributing, and the amount of time they can contribute
- Accept that amount as fact, and task accordingly
Give your golfers and guests plenty of notice for the tournament date
- "Save the Date" invite as soon as you have the date
- Golf tournaments are a full day out of the office
- If your event is in guests calendar 9 months to a year out, that will insure they do not schedule meetings, travel, or other business activities on your golf dates
- This will also insure your team captains can invite their guests in a timely manner
- Day long sporting events are not easily fitted into a schedule
Most people can fit in a last minute breakfast, lunch or dinner – that only takes a couple of hours our of their day. Golf is not something you fit in – it needs to be scheduled well in advance
Insure you have a well connected committee
Have the committee, guarantee, they will have their tasks completed on time and in a timely manner- Invite committee members who do not procrastinate
- Invite committee members who understand strategic planning, budgeting, and time management – yours and theirs
- Successful committees do not have a lot of meetings – they are doers and will create a successful event without meeting every week or two to report in
- Identify people who are your sales people, fundraising or sponsorship sales, create the database, and outline the timeline for the calls and invites to be made. Hold the committee to these goals
- Identify those who are better at in kind acquisitions. Allow this group to form their own committees and meet the timeline that is set at the beginning of the event planning
- Make use of technology – email updates, point form reports, virtual meetings, skype, online web conferencing.
Go Green and save time
Spend time insuring the committee understands the repercussions of not meeting timelines
If the committee understands what goes into the planning of a successful tournament they may not leave so much to the last minute
Last minute golfer registrations cause the following challenges:
- Not enough shirts or gifts ordered
- Incorrect sizing
- Wasted inventory and money
- Score cards not printed with the guests names on it
- Cart labels not printed
- Seating and Dinner Charts without the guests names on it
- Less than VIP Treatment for the guests
However, the worst waste of time?
The event producer is now chasing names and registrations, wasting valuable time on or before event day that is needed for operations and insuring the volunteers are well trained, the site is set up, the drawsheets are complete. In other words, the committee member who left everything to the last minute, has added to the stress and strain on the event producer
Last minute auction donations – the same thing:
- The donor does not benefit from the visibility and advertising that goes along with having the auction item months before the event
- The program does not have the proper description, value, website or logo – or perhaps the donation is missed from the print program altogether
- The auction item isn’t where it should be – the donor says they will bring it the day of the event – and forgets it
The unfortunate part of last minute auction items- the lack of return on investment and loss of revenue
- Auctions advertised online, two weeks prior to the event, will realize an average of 80 cents on the dollar; last minute items get 45 to 50 cents on the dollar.
- The sponsor/donor is unhappy because their donation is undervalued
- The fundraising portion of the event is undervalued because the same hard work went into getting the items, just not in a timely manner
- The event producer is wasting valuable time adding items into the event when this is the time scheduled to polish the final details
- this is the time that should be spent insuring the event and operations will run smoothly,
- this is the time to do site set ups, AV, rehearsals, programming,
- this is the time required to train volunteers
- this is the time to be prepared with extra time to handle the true last minute challenges that comes with any event
Committee members - you hold the success or failure of your event in your calendars. Schedule the time to be a committee member, and to do what you have committed to do.
Like any successful business, event committee members must manage this time and this project. Identify the needed time, schedule appropriately and create success with your event producer. Everyone will benefit.
Sunday, April 11, 2010
Events 201 - what makes a successful event
SHERRYLL SOBIE, WRITING FOR INGITE MAGAZINE CALLED AND ASKED FOR AN INTERVIEW. THE TOPIC – WHAT MAKES A SUCCESSFUL TOURNAMENT, AND WHY DO PARTICIPANTS RETURN?
It was a fun interview, with way too many details for Sherryll, however, helped me identify all the reasons guests thank us for a great event, and sign up year after year. The comment we hear the most – "it was so much fun, with so much to eat and drink, the best organized golf tournament we have ever been to. We will be back next year!"
Here is a sample of the Logotex Golf tournament last year.
A dream day for a golf tournament planner. Pouring rain, we mean a deluge, at 6 am. Tournament organizer sends out an email to every golfer, supplier and volunteer – reminding that the tournament goes forward, rain or shine, and we expect to see everyone at the course at the proper time. Laughingly we guarantee sunshine.. and, of course, the rain slows to a mist around 9:30 am, with sun peeping out at 10:30 am. and a perfect day on the golf course begins.
Thanks to Karen Hamilton of tinybites.ca for photos, and blogging live from the tournament. Photos by Karen Hamilton.
11AM - REGISTRATION AND WARM-UP
The registration booths are stocked with plenty of food and beverages, including Ethical Bean Coffee, Domo Tea, Avalon Dairy, Red Robin, and Colin and Alex’s always so delicious, Made with Love Delectable Edibles. For those who need a stronger pick-me-up, [yellow tail] bubbles and Caesars by Blazes Beans and Mott's Clamato are also floating around.
Keep it interesting - Early bird registrants have time to enjoy snacks, a mini-tradeshow, network, and warm up or with a few balls at the putting green or driving range.
Call to the power carts with teams spread across the 18 holes for a shotgun start. A well organized drawsheet will have all golfers spread out over the 18 holes, evenly spaced foursomes, and a five hour round well on its way from the very first tee shot.
Hole 1
A fun activity – Chip in the Umbrella – a great sponsor opportunity for Logotex and a fun contest.
Contests are designed to entertain people at the hole, tee box ambassadors are trained to keep the tournament moving. While one golfer tees off, the others in the foursome try their hand at the contest.
Hole 2
Ice cream samples care of Marble Slab Creamery were being devoured as the sun warmed the golfers up? plus, who doesn’t like ice cream… Bonus part – the sponsor booked several birthday parties, thereby seeing a great return on their investment
Hole 3
Hole 4
Sun screen and samples sponsored by Dermal Laser Centre – a nice relaxing tee box
Hole 5
Party on a tee box. Earls Restaurants showcased their new menu - delicious chicken and prawn tacos, complete with beverage samples - Guinness, strawberry margaritas, and more.
Hole 6
Photos - always great memories and excellent sponsor opportunities
Winning competitions- all about the fun… this contest – the Longest Marshmallow Drive- yes, that is a marshmallow at the bottom of the stake.
Hole 7
Hole 8
Sautéed mushroom tartlets topped with chive cream were on the menu at this hole sponsored by BC Junior Chefs. People love the treats at each hole – snacking their way around the golf course takes nothing away from the food and beverage purchased from the golf course. Only adds to the day, and to the memories had at the golf course. Often a marketing bonus the golf course receives without any costs to them.
Hole 9
Fabulous wine tasting hole – all meeting Liquor Board regulations, and a pleasant treat at the tee box. Bonus for the golfers – a taste of a new product. Bonus for the winery – quality time with the people sampling the products, an opportunity to hand out a business card, network, and create a sales opportunity. We always include the contact information for the sponsors in the print program, as well as on the website.
Another Contest hole - Most Accurate Drive contest; a team photo, and your personalized swing photo Capture Action; plus freshly shucked oysters care of Rodney's Oyster House.
Hole 11
Another $10,000 Hole in One contest sponsored by Pro-Claim Restorations as well as a Closest to the Pin contest sponsored by the BC Wine Institute. Samples of BC VQA wines plus great photo ops
Hole 12
A taste of something sweet. The BC Junior Chefs at this hole delivered ginger snaps topped with pineapple and whipped cream..
Hole 13
Men's Longest Drive contest sponsored by Wolf Blass Wines.
Chef Ryan Stone of Bocuse d'Or was present at Hole 14 to deliver oyster shots with potato vodka and yummy looking salmon tataki.
Hole 15
Yes, real live llamas from Mount Lehman Llamas - what better way to showcase the Wines of Chile. And, how much fun is it to meet llamas on a golf course? People loved seeing these beautiful llamas. The owners, from Mount Lehman Llamas were there all day, teaching people how to pet them, and a bit about them.
On the tee box – fabulous snacks from Sebastian & Co. Fine Organic Meats, with a sample of the signature wines of Chile
Hole 16
Another Closest to the Pin contest and more snacks and beverages. Hills Foods served up kangaroo with cloudberry compote. [yellow tail] had merlot and pinot grigio on hand to complement this lean meat.
Hole 17
Vancouver Trolley Co. sponsored a competition on their putting green
The Vancouver Trolley Co. also sponsored complimentary rides to and from the golf course. While having two ounce beverage samples on every hole will not comprise responsible beverage service, we always insure transportation is available to anyone who chooses.
The Cannery Seafood Restaurant treated players to seared ahi tuna on a bed of potato salad nicoise. people went back to Hole 17 a few times!
Hole 18
This was your chance to give your clubs a rinse, pick up some Worldhost stress balls, and grab a line of Scotiabank 50/50 tickets (who will match up to $2000 to benefit the Shriners of BC). We recommend you identify those who have purchased tickets. We hand out flashing buttons – saves volunteers asking the same guests over and over if they have purchased tickets
Hole "19": puttering about
Tip – always start a team on the putting competition. this actually creates a 19th hole. We make it a regular part of the golf tournament. Helps close the gap between teams starting on Hole 18 and Hole 1. We also consider it the position of honour - and our presenting sponsor and putting competition sponsor is always invited to start at this hole.
5PM - RECEPTION AND SILENT AUCTION
Of course, more fresh oysters, (it is the West Coast after all) served with a fabulous sparkling wine – amazing how golfers and guests can snack their way around the golf course, and still be hungry.
7:45PM - DINNER TIME
Dinner - enjoyed by one and all. We always try to do something different. In this case, several stations, with wine pairings. People can enjoy the flavours of the food. Dining station by station, relaxing with friends.
Station #1
• Pork Tenderloin (from Sebastian & Co. Fine Organic Meats) with Wild Mushrooms in Puff Pastry in Red Wine Sauce – Carved by Chef.
• Roasted Breast of Chicken with a Black Olive Ratatouille and Sweet Red Pepper Sauce
• Oven Fired Striploin of Bison with a Stone Fruit Compote and Saskatoon Berry Wine Sauce
• Braised Beef Short Ribs in a Pink Peppercorn & Truffle Demi Glaze
Station #2
• Fresh Oysters – Donated & Shucked by Joe Fortes
• Baked Wild Salmon Filet – Mini Garlic Prawn Skewer – Lobster Cream Canadian Caviar
• Seafood Platter – Spot Prawns, Scallops, Halibut Fillet, Gravlox, Marinated Mussels & Baby Shrimp
Station #3
• Local Baby Lettuce – Dill, Lemon and Goat Cheese Dressing with Red Wine Poached Pear
• Platter of Rocket Salad, Asparagus, Black Olives and Walnuts Tossed in a Cracked Black Pepper Truffle Oil
• Salad of Couscous, Diced Red Peppers, Onion, Green Peas and Ground Minted Lamb
• Yukon Golf Potato Salad, Grainy Mushroom Mayo, Chives and Diced Prosciutto
• Veggies & Dip
Station #4
• Sliced Fresh Fruit Platter – French Pastries – Assorted Cheese Platter (donated by Avalon Dairy)
• Fresh Fruit Flan & Passion Fruit Cheesecake
8PM - PRIZES, GAMES, AND MORE
Throughout meal time, host a variety of raffles, live auctions, interactive games, and keynote speakers. Always keep it interesting, quick, and end on time. no matter what! We hear over and over, "thank you so much for getting us home at a decent time". We recommend attempting to finish all golf tournaments by 9 pm.
On the way out the door, we often hand out a thank you gift – one that the golfer takes home to spouse or family. What do you think would please your spouse more – coming home after a golf tournament with another shirt or box of golf balls, or a bouquet of flowers, bottle of wine, box of chocolates? Or, one of our favourites – a gift basket with fresh bread, local cheese, coffee, fresh fruit – showcasing the region…
Again, thanks to Karen Hamilton of Tiny Bites for the photos- click here to see more of Karen's photos
It was a fun interview, with way too many details for Sherryll, however, helped me identify all the reasons guests thank us for a great event, and sign up year after year. The comment we hear the most – "it was so much fun, with so much to eat and drink, the best organized golf tournament we have ever been to. We will be back next year!"
Here is a sample of the Logotex Golf tournament last year.
Thanks to Karen Hamilton of tinybites.ca for photos, and blogging live from the tournament. Photos by Karen Hamilton.
The registration booths are stocked with plenty of food and beverages, including Ethical Bean Coffee, Domo Tea, Avalon Dairy, Red Robin, and Colin and Alex’s always so delicious, Made with Love Delectable Edibles. For those who need a stronger pick-me-up, [yellow tail] bubbles and Caesars by Blazes Beans and Mott's Clamato are also floating around.
Keep it interesting - Early bird registrants have time to enjoy snacks, a mini-tradeshow, network, and warm up or with a few balls at the putting green or driving range.
Hole 1
A fun activity – Chip in the Umbrella – a great sponsor opportunity for Logotex and a fun contest. Contests are designed to entertain people at the hole, tee box ambassadors are trained to keep the tournament moving. While one golfer tees off, the others in the foursome try their hand at the contest.
Hole 2
Hole 3
A great par 3, with a Closest to the Pin contest plus house-made grilled sausages, available in hot dog format with a boatload of caramelized onions, care of Sebastian & Co Fine Organic Meats.
Hole 4
Sun screen and samples sponsored by Dermal Laser Centre – a nice relaxing tee box
Hole 5
Party on a tee box. Earls Restaurants showcased their new menu - delicious chicken and prawn tacos, complete with beverage samples - Guinness, strawberry margaritas, and more.
Hole 6
Photos - always great memories and excellent sponsor opportunities
Winning competitions- all about the fun… this contest – the Longest Marshmallow Drive- yes, that is a marshmallow at the bottom of the stake.
Hole 7Golfers love to bet. Hate to be nickled and dimed at every hole, but love the occasional activity where they can bet to win contests. this is a favourite activity at our charity events. Have an amateur golfer hit a tee shot. Each guest has the opportunity to bet any amount of money. They bet they can hit a better shot than the amateur on the hole. If they do, they win double their money back. If they don’t, the money is donated to the charity.
Tournament planners, you can be guaranteed that this game will not cost the charity money. As an example, a fourteen handicapper invited guests to bet any amount - $10 to $100. The charity made over $2000 at this tournament.
We recommend that a small gift is given to every bettor. In this case, high end golf towels from golf resorts around the world were given out. The towels were sponsored. Or, use this hole to give the golfers the golf balls you would have given in the tee gift or loot bag.
We had a hole in one prize at the hole as well : $10,000! Hole in One contest sponsored by Shaw Sabey. (we try to have a hole in one prize at every Par 3 - keeps it interesting)Tournament planners, you can be guaranteed that this game will not cost the charity money. As an example, a fourteen handicapper invited guests to bet any amount - $10 to $100. The charity made over $2000 at this tournament.
We recommend that a small gift is given to every bettor. In this case, high end golf towels from golf resorts around the world were given out. The towels were sponsored. Or, use this hole to give the golfers the golf balls you would have given in the tee gift or loot bag.
Hole 8
Hole 9
Fabulous wine tasting hole – all meeting Liquor Board regulations, and a pleasant treat at the tee box. Bonus for the golfers – a taste of a new product. Bonus for the winery – quality time with the people sampling the products, an opportunity to hand out a business card, network, and create a sales opportunity. We always include the contact information for the sponsors in the print program, as well as on the website.
Hole 10
Another Contest hole - Most Accurate Drive contest; a team photo, and your personalized swing photo Capture Action; plus freshly shucked oysters care of Rodney's Oyster House.
Hole 11
Another $10,000 Hole in One contest sponsored by Pro-Claim Restorations as well as a Closest to the Pin contest sponsored by the BC Wine Institute. Samples of BC VQA wines plus great photo ops
Hole 12
A taste of something sweet. The BC Junior Chefs at this hole delivered ginger snaps topped with pineapple and whipped cream..
Hole 13
Hole 14
Chef Ryan Stone of Bocuse d'Or was present at Hole 14 to deliver oyster shots with potato vodka and yummy looking salmon tataki.
Yes, real live llamas from Mount Lehman Llamas - what better way to showcase the Wines of Chile. And, how much fun is it to meet llamas on a golf course? People loved seeing these beautiful llamas. The owners, from Mount Lehman Llamas were there all day, teaching people how to pet them, and a bit about them.
Hole 17
Vancouver Trolley Co. sponsored a competition on their putting green
The Vancouver Trolley Co. also sponsored complimentary rides to and from the golf course. While having two ounce beverage samples on every hole will not comprise responsible beverage service, we always insure transportation is available to anyone who chooses.
The Cannery Seafood Restaurant treated players to seared ahi tuna on a bed of potato salad nicoise. people went back to Hole 17 a few times!
Hole 18
Hole "19": puttering about
5PM - RECEPTION AND SILENT AUCTION
The silent auction is on display for dinner guests, and golfers. While an auction always adds fun at an event, it often results in great values for the buyers. We recommend starting the auction online, or, in some cases, holding an online auction. Gives people more time to shop, and to raise more money for the charity. Example, check out this online auction. http://www.bccarecruisers.com/ – click on auction.
7:45PM - DINNER TIME
Dinner - enjoyed by one and all. We always try to do something different. In this case, several stations, with wine pairings. People can enjoy the flavours of the food. Dining station by station, relaxing with friends.
• Pork Tenderloin (from Sebastian & Co. Fine Organic Meats) with Wild Mushrooms in Puff Pastry in Red Wine Sauce – Carved by Chef.
• Roasted Breast of Chicken with a Black Olive Ratatouille and Sweet Red Pepper Sauce
• Oven Fired Striploin of Bison with a Stone Fruit Compote and Saskatoon Berry Wine Sauce
• Braised Beef Short Ribs in a Pink Peppercorn & Truffle Demi Glaze
Station #2
• Fresh Oysters – Donated & Shucked by Joe Fortes
• Baked Wild Salmon Filet – Mini Garlic Prawn Skewer – Lobster Cream Canadian Caviar
• Seafood Platter – Spot Prawns, Scallops, Halibut Fillet, Gravlox, Marinated Mussels & Baby Shrimp
Station #3
• Local Baby Lettuce – Dill, Lemon and Goat Cheese Dressing with Red Wine Poached Pear
• Platter of Rocket Salad, Asparagus, Black Olives and Walnuts Tossed in a Cracked Black Pepper Truffle Oil
• Salad of Couscous, Diced Red Peppers, Onion, Green Peas and Ground Minted Lamb
• Yukon Golf Potato Salad, Grainy Mushroom Mayo, Chives and Diced Prosciutto
• Veggies & Dip
• Sliced Fresh Fruit Platter – French Pastries – Assorted Cheese Platter (donated by Avalon Dairy)
• Fresh Fruit Flan & Passion Fruit Cheesecake
8PM - PRIZES, GAMES, AND MORE
Throughout meal time, host a variety of raffles, live auctions, interactive games, and keynote speakers. Always keep it interesting, quick, and end on time. no matter what! We hear over and over, "thank you so much for getting us home at a decent time". We recommend attempting to finish all golf tournaments by 9 pm.
On the way out the door, we often hand out a thank you gift – one that the golfer takes home to spouse or family. What do you think would please your spouse more – coming home after a golf tournament with another shirt or box of golf balls, or a bouquet of flowers, bottle of wine, box of chocolates? Or, one of our favourites – a gift basket with fresh bread, local cheese, coffee, fresh fruit – showcasing the region…
Again, thanks to Karen Hamilton of Tiny Bites for the photos- click here to see more of Karen's photos
Events 201 - what keeps them coming back
Why do events sell out year after year?
So many reasons. Client Appreciation, fundraiser, friendraiser, an event that targets a sector of the audience that may not attend other events.
But the most
So many reasons. Client Appreciation, fundraiser, friendraiser, an event that targets a sector of the audience that may not attend other events.
But the most
Saturday, April 10, 2010
Events 101F - Can we get it for free?
Can we get it for free?
The second most asked question for events.
Anything that is necessary to create an event, especially a fundraiser, event committees seem to think it should be free. And for some reason, they believe the event producer should be able to get it for them, for free. "Isn’t that why you hire an event producer – to get things for free". As well as providing free services – after all, it is for charity.
There are no free services. If there was, we would live in a barter world, where money was not a component. This is not the case. Businesses allocate a certain percentage of their budget to marketing, charitable support, advertising, community relations, and sales. A percentage of the budget where “free” falls.
In return for "free", there must be some benefit. This is where most volunteer committees lack the experience to identify the benefits.
Let’s use printing - one of the most requested “free services” for any event. We could use banquet rooms at hotels, golf courses, wine, catering, décor, flowers, gifts, and labour as the example, hwowever, for this post, printing will do.
Free printing is a misnomer. Events are inviting the printer to sponsor the printed materials.
This often is not a wise decision. We advise that events pay fair value for all services. Negotiate a fair rate with the supplier or vendor. If the provider of services chooses to become the sponsor, recognize them as so, offering them the same value as any other sponsor.
Why? Because donated services never work out over time. Donated services are never properly allocated in the budgets, never properly recognized as being sponsored, and committees do not document donated services for the next committee. Events tend to burn out donors - in the long run doing more damage to relationships than all the goodwill, friend raising and fundraising accumulates.
As an example, a volunteer board, who hosted one large fundraiser annually, inevitably had an annual(new) Gala Chair and Gala Committee. Each year, they used an example of the print program from the past year; each year a committee member identified a new printer who would donate their services.
Yes, every year they changed printers. The challenges – they never had the original files, so either an overworked, underfunded staff member (usually new) tried to recreate the program from scratch, or tried to find a graphic designer to donate the services, or the printer tried to recreate the program. The labour costs were horrendous.
“The staff can do this was the common refrain”. Labour costs never factored in. Nor did the committee have to deal with the fallouts – missed work deadlines, programs not completed, other revenue streams missed.
After 10 years of this, the not for profit had a terrible reputation in the city. Not only from printers, but in all industries.
Be aware the power of the negative word of mouth – the world is a small place, the six degrees of separation is down to about four degrees of separation, and negative comments will reflect poorly on the good works of the charity or the not for profit. In this case, attendance to programs decreased yearly, board members did minimal terms, and the major fundraiser of the year decreased in revenues by 11 percent per year.
The worst blow was to their reputation. Finally, a new gala committee, headed by a new chair, identified the problems, and chose to solve the challenge. Chose to hire a printer, to create a sponsorship brochure – a beautiful glossy brochure, mailed out to all and sundry. A brochure that cost more that the last ten years of printed programs. Hired a new company, which have never worked with the charity.
Can you see where this is going? Ten years, ten printers, the new chair had no background, so did not even think about awarding the contract to a printer that had supported them in the past with “free printing”
The next major faux pas… mailed the brochure to the complete database, which included all the past printers who had done programs and “Free Printing”
What did the brochure ask for – among many things? Yes, you guessed, free printing for the upcoming gala. All over town printers were furious, and vowed never to help another charity again. (Yes, poor decisions reflect badly across a larger scale than one would think.)
That year the attendance at the gala was the lowest in history, donations were down, and revenues were minimal. The not for profit was steps away from bankruptcy.
The upside of the story – the founders of the not for profit heard what was happening with their vision, stepped back in, redid the strategic plan, recreated the governance board, refinanced operations, hired a respected event producer and over the next several years recreated their vision.
Leading the not for profit to success, where services are paid for, and sponsors benefit from their support of the event, and the charity. And the charity or corporation does what it was intended to do - stay true to the mission statement or corporate mandate, not produce events.
The second most asked question for events.
Anything that is necessary to create an event, especially a fundraiser, event committees seem to think it should be free. And for some reason, they believe the event producer should be able to get it for them, for free. "Isn’t that why you hire an event producer – to get things for free". As well as providing free services – after all, it is for charity.
There are no free services. If there was, we would live in a barter world, where money was not a component. This is not the case. Businesses allocate a certain percentage of their budget to marketing, charitable support, advertising, community relations, and sales. A percentage of the budget where “free” falls.
In return for "free", there must be some benefit. This is where most volunteer committees lack the experience to identify the benefits.
Let’s use printing - one of the most requested “free services” for any event. We could use banquet rooms at hotels, golf courses, wine, catering, décor, flowers, gifts, and labour as the example, hwowever, for this post, printing will do.
Free printing is a misnomer. Events are inviting the printer to sponsor the printed materials.
This often is not a wise decision. We advise that events pay fair value for all services. Negotiate a fair rate with the supplier or vendor. If the provider of services chooses to become the sponsor, recognize them as so, offering them the same value as any other sponsor.
Why? Because donated services never work out over time. Donated services are never properly allocated in the budgets, never properly recognized as being sponsored, and committees do not document donated services for the next committee. Events tend to burn out donors - in the long run doing more damage to relationships than all the goodwill, friend raising and fundraising accumulates.
As an example, a volunteer board, who hosted one large fundraiser annually, inevitably had an annual(new) Gala Chair and Gala Committee. Each year, they used an example of the print program from the past year; each year a committee member identified a new printer who would donate their services.
Yes, every year they changed printers. The challenges – they never had the original files, so either an overworked, underfunded staff member (usually new) tried to recreate the program from scratch, or tried to find a graphic designer to donate the services, or the printer tried to recreate the program. The labour costs were horrendous.
“The staff can do this was the common refrain”. Labour costs never factored in. Nor did the committee have to deal with the fallouts – missed work deadlines, programs not completed, other revenue streams missed.
After 10 years of this, the not for profit had a terrible reputation in the city. Not only from printers, but in all industries.
Be aware the power of the negative word of mouth – the world is a small place, the six degrees of separation is down to about four degrees of separation, and negative comments will reflect poorly on the good works of the charity or the not for profit. In this case, attendance to programs decreased yearly, board members did minimal terms, and the major fundraiser of the year decreased in revenues by 11 percent per year.
The worst blow was to their reputation. Finally, a new gala committee, headed by a new chair, identified the problems, and chose to solve the challenge. Chose to hire a printer, to create a sponsorship brochure – a beautiful glossy brochure, mailed out to all and sundry. A brochure that cost more that the last ten years of printed programs. Hired a new company, which have never worked with the charity.
Can you see where this is going? Ten years, ten printers, the new chair had no background, so did not even think about awarding the contract to a printer that had supported them in the past with “free printing”
The next major faux pas… mailed the brochure to the complete database, which included all the past printers who had done programs and “Free Printing”
What did the brochure ask for – among many things? Yes, you guessed, free printing for the upcoming gala. All over town printers were furious, and vowed never to help another charity again. (Yes, poor decisions reflect badly across a larger scale than one would think.)
That year the attendance at the gala was the lowest in history, donations were down, and revenues were minimal. The not for profit was steps away from bankruptcy.
The upside of the story – the founders of the not for profit heard what was happening with their vision, stepped back in, redid the strategic plan, recreated the governance board, refinanced operations, hired a respected event producer and over the next several years recreated their vision.
Leading the not for profit to success, where services are paid for, and sponsors benefit from their support of the event, and the charity. And the charity or corporation does what it was intended to do - stay true to the mission statement or corporate mandate, not produce events.
events 101D - wait until the last minute, guaranteed to reduce ROI
Wait until the last minute!
Want to guarantee all your hard work will produce very little results? Wait until the last minute. Wondering why you read about other golf tournaments raising over $100,000? A gala evening raising over $250,000.00? Why your tournament only raised $5000, your gala dinner only netted $3500?
Wait until the last minute to do what you have had a six months or a year to do. Guaranteed to stress you out, minimize results and waste time and money.
Great events, especially fundraisers, benefit from a dedicated committee, who are self motivated, self directed and passionate about success.
Example: at this moment we have several events ongoing. Two charities are hosting similar galas in similar time frames, with similar resources and similar economic challenges. Both have volunteers on their event committees, both have availed themselves of our full consulting and training resources, and full administration, event production and planning resources. Both events have had several months lead time.
One event will have gross revenues of over $350,000, with a net profit of around $280,000.00. The other event will raise about $10,000 net.
The difference between the two committees – one group followed the timeline and the critical path exactly. The other has been so ingrained in doing everything at the last minute, that no amount of consulting, guidance, meetings, begging or pleading could entice them to change their habits.
How can we as event consultants motivate? Is it our responsibility? Who is responsible to create a culture of success? What makes the difference from one committee to another?
Your feedback would be invaluable.
Want to guarantee all your hard work will produce very little results? Wait until the last minute. Wondering why you read about other golf tournaments raising over $100,000? A gala evening raising over $250,000.00? Why your tournament only raised $5000, your gala dinner only netted $3500?
Wait until the last minute to do what you have had a six months or a year to do. Guaranteed to stress you out, minimize results and waste time and money.
Great events, especially fundraisers, benefit from a dedicated committee, who are self motivated, self directed and passionate about success.
Example: at this moment we have several events ongoing. Two charities are hosting similar galas in similar time frames, with similar resources and similar economic challenges. Both have volunteers on their event committees, both have availed themselves of our full consulting and training resources, and full administration, event production and planning resources. Both events have had several months lead time.
One event will have gross revenues of over $350,000, with a net profit of around $280,000.00. The other event will raise about $10,000 net.
The difference between the two committees – one group followed the timeline and the critical path exactly. The other has been so ingrained in doing everything at the last minute, that no amount of consulting, guidance, meetings, begging or pleading could entice them to change their habits.
How can we as event consultants motivate? Is it our responsibility? Who is responsible to create a culture of success? What makes the difference from one committee to another?
Your feedback would be invaluable.
Thursday, April 8, 2010
Events101C - How to create a budget
The starting point as a rule is the development of a budget. This is always the most challenging aspect of any event. What amount of money do you have to spend to get what you want?
As in anything one does, from buying a home to dining out, finances are the determining factor. This isn't a nebulous task. Shaping finances is based on accurate information. To acquire a pre-approved mortgage, all financial factors are taken into account, allowing the potential buyer to stay within their means.
It is the same with event budgets. How much do you have to spend? Whether it is corporate, for profit, charity or not for profit, every business will have an annual budget, long term budgets and strategic plans. Events are a part of the financial plan. The challenge is to use the money wisely, to allot the available resources to cover all areas.
A common mistake that an event committee can make - not knowing when to ask for help. The committee meets, talks about the event, discusses whether they can afford a planner or producer, then decide they can save money if they do some of the work themselves. Budget development is where experience and a consultation can save events the most money.
Why most events go over budget is the lack of knowledge in identifying all the items that need to be included. Labour is the most unidentified expense, often wrapped into staff costs. The other area that causes overruns on budgets - all the last minute items that pop up because no one knew they needed them. Added charges at venues because no one read the contract. What do you mean we have to pay for power?
Most event producers, especially successful ones, love to share, teach and train. Call them. Ask for help. They may even share an event budget from past events. I know I will. We will give you a template should you not know what you need to know, or even what questions to ask.
Determine what is the most important part of your event - is it the activity, the food, beverages, venue, marketing, media, memories? Allocate a percentage of the budget to each line item. Remember, when added up the percentages must not go over 100 percent.
First time events, charities and not for profits with no event experience - ask for help. This is where an event producer can really help. Most event producers may assist with this portion of the development process on an hourly rate. We used to offer this service for free, however, we found that our expertise was taken advantage of and have changed this service to a consulting fee. We charge $1000.00 for budget development. Should we be awarded the complete event contract we apply the consulting fee to the overall event management fee.
The one thing we ask – don’t call us and ask for a quote without giving us information to quote on. Don’t ask for a creative brief just to take it and do it yourself, or give to the just out of school or next door neighbour newly minted event planner. New Event Planners, please, do not send out a false Request for Proposal or Request for Quote, just to get an idea of what you should charge.
Call us, ask us, tell us the truth - we will help. Shared expertise is good for one and all.
As in anything one does, from buying a home to dining out, finances are the determining factor. This isn't a nebulous task. Shaping finances is based on accurate information. To acquire a pre-approved mortgage, all financial factors are taken into account, allowing the potential buyer to stay within their means.
It is the same with event budgets. How much do you have to spend? Whether it is corporate, for profit, charity or not for profit, every business will have an annual budget, long term budgets and strategic plans. Events are a part of the financial plan. The challenge is to use the money wisely, to allot the available resources to cover all areas.
A common mistake that an event committee can make - not knowing when to ask for help. The committee meets, talks about the event, discusses whether they can afford a planner or producer, then decide they can save money if they do some of the work themselves. Budget development is where experience and a consultation can save events the most money.
Why most events go over budget is the lack of knowledge in identifying all the items that need to be included. Labour is the most unidentified expense, often wrapped into staff costs. The other area that causes overruns on budgets - all the last minute items that pop up because no one knew they needed them. Added charges at venues because no one read the contract. What do you mean we have to pay for power?
Most event producers, especially successful ones, love to share, teach and train. Call them. Ask for help. They may even share an event budget from past events. I know I will. We will give you a template should you not know what you need to know, or even what questions to ask.
Determine what is the most important part of your event - is it the activity, the food, beverages, venue, marketing, media, memories? Allocate a percentage of the budget to each line item. Remember, when added up the percentages must not go over 100 percent.
First time events, charities and not for profits with no event experience - ask for help. This is where an event producer can really help. Most event producers may assist with this portion of the development process on an hourly rate. We used to offer this service for free, however, we found that our expertise was taken advantage of and have changed this service to a consulting fee. We charge $1000.00 for budget development. Should we be awarded the complete event contract we apply the consulting fee to the overall event management fee.
The one thing we ask – don’t call us and ask for a quote without giving us information to quote on. Don’t ask for a creative brief just to take it and do it yourself, or give to the just out of school or next door neighbour newly minted event planner. New Event Planners, please, do not send out a false Request for Proposal or Request for Quote, just to get an idea of what you should charge.
Call us, ask us, tell us the truth - we will help. Shared expertise is good for one and all.
Events101A - how much does it cost
The first questions asked of an event planner – how much do you charge? how much will it cost? The response: “we can not answer that question as there are a multiple of variables”. Well, can you give us a ball park figure? Again, the answer “not until we know what you require.”
Any service that includes creative design, production and intellectual property is difficult to quote without information. Rates for event producers are the quintessence of pricing. Why? Most people have no true comprehension of the hours of work involved in creating a great event. In today’s do it yourself world, with the wonderful resources available on the web, people can do it themselves, given enough time.
So, why hire a professional. And, again, how much does it cost?
First, how do you put a value on the inspiration and creativity a great event producer or planner brings to you. Event planners take on most of the headaches and legwork for events, the bonus is the creativity and expertise they bring with the logistics.
An experienced event producer will usually charge a flat fee. This fee is determined by the scope of the event. Usually the fee is based upon an hourly rate of $125 to $250. For budgeting purposes the committee should use 18 to 30 percent of budget. However, smaller events may need a higher percentage in the budget, simply because an event for 40 people often needs equally as much work as an event for 400.
An experienced event producer will have suppliers, venues, and administrative support at their fingertips. An experienced event producer will often get a better rate from all suppliers, for many reasons – loyalty, relationship, and repeat business. Often the better rate comes from the supplier knowing they are dealing with an expert, which makes their life easier. Most event producers will save the client their management fees because of pre-existing supplier relationships.
As an example, I received a phone call from a distraught committee organizing a golf tournament. The committee had not read the golf course contract. Four weeks before their event they realized they were well on their way to losing over $30,000.00. The golf course add ons had not been factored in. I made two phone calls, secured a new golf course, suggested the committee walk away from the $1000 deposit, move their tournament to an even better course, and saved the event $9000.00 in golf course fees with the phone calls.
The committee asked for my help in managing the event. They asked for “day of” management help. As a note, anyone who thinks ‘day of’ management means just showing up the day of is in for a lot of trouble. In our world, day of management means 30 to 40 hours learning about the event, so we can show up the day of, run the event for you, allowing you to be the host of the event.
I digress – we saved the committee $9000.00 with a phone call. Our charge for "day of management" including three staff and 6 trained volunteers, for this particular event? $7500.00. Yes, do the math – the tournament received our expertise and 150 person hours for free, based on what we saved them with a phone call. And, Yes, it was a charity. And, yes, we are still producing their event five years later.
Most event producers go above and beyond to save their clients money; to get the best value for the budget, and to create a rewarding experience for all. Most event producers put in hundreds of unbilled hours – for the love of the event.
Yes, it is always worth it to hire a professional – an experienced, well known, highly recommended professional. As with any other purchase, do your due diligence. Get references, speak to suppliers, volunteers, attendees. Invest in your event success. Meet the producer – is it a good personality fit – that will be extremely important.
So – back to How Much Does it Cost?
Before any event producer can give you a quote, come armed with the following questions and information:
1. What is the event, and what is the result you are seeking
2. Do you want the event producer to play a leading role in creating the event, or do you need an administrative assistant with event experience
3. Is this to be a one time event or an annual event
4. Do you have a date
5. Do you have a venue
6. Is there a committee involved
7. Do you have resources that you can use – in house designer, web manager, content manager, printing, audio visual, graphic designer
8. How many people will attend
9. Food and beverage involved
10. Sports or activities involved
11. Gifts for guests
12. Will volunteers be used in the event
Know yourself and your company – are you a fast food, back yard get together group or are you five star hotels and fine linens group? Do you use professional services in other aspects of your business and are you pleased with those services?
And the big question – what is your budget? (yes, this will have its very own blog) however, google event budget planner. At least you will have a list of possible expenses. This alone will be enlightening.
Do some research prior to asking the question of how much it costs to hire an event producer. if you don’t have the time to do this, then you need an experienced event producer.
Any service that includes creative design, production and intellectual property is difficult to quote without information. Rates for event producers are the quintessence of pricing. Why? Most people have no true comprehension of the hours of work involved in creating a great event. In today’s do it yourself world, with the wonderful resources available on the web, people can do it themselves, given enough time.
So, why hire a professional. And, again, how much does it cost?
First, how do you put a value on the inspiration and creativity a great event producer or planner brings to you. Event planners take on most of the headaches and legwork for events, the bonus is the creativity and expertise they bring with the logistics.
An experienced event producer will usually charge a flat fee. This fee is determined by the scope of the event. Usually the fee is based upon an hourly rate of $125 to $250. For budgeting purposes the committee should use 18 to 30 percent of budget. However, smaller events may need a higher percentage in the budget, simply because an event for 40 people often needs equally as much work as an event for 400.
An experienced event producer will have suppliers, venues, and administrative support at their fingertips. An experienced event producer will often get a better rate from all suppliers, for many reasons – loyalty, relationship, and repeat business. Often the better rate comes from the supplier knowing they are dealing with an expert, which makes their life easier. Most event producers will save the client their management fees because of pre-existing supplier relationships.
As an example, I received a phone call from a distraught committee organizing a golf tournament. The committee had not read the golf course contract. Four weeks before their event they realized they were well on their way to losing over $30,000.00. The golf course add ons had not been factored in. I made two phone calls, secured a new golf course, suggested the committee walk away from the $1000 deposit, move their tournament to an even better course, and saved the event $9000.00 in golf course fees with the phone calls.
The committee asked for my help in managing the event. They asked for “day of” management help. As a note, anyone who thinks ‘day of’ management means just showing up the day of is in for a lot of trouble. In our world, day of management means 30 to 40 hours learning about the event, so we can show up the day of, run the event for you, allowing you to be the host of the event.
I digress – we saved the committee $9000.00 with a phone call. Our charge for "day of management" including three staff and 6 trained volunteers, for this particular event? $7500.00. Yes, do the math – the tournament received our expertise and 150 person hours for free, based on what we saved them with a phone call. And, Yes, it was a charity. And, yes, we are still producing their event five years later.
Most event producers go above and beyond to save their clients money; to get the best value for the budget, and to create a rewarding experience for all. Most event producers put in hundreds of unbilled hours – for the love of the event.
Yes, it is always worth it to hire a professional – an experienced, well known, highly recommended professional. As with any other purchase, do your due diligence. Get references, speak to suppliers, volunteers, attendees. Invest in your event success. Meet the producer – is it a good personality fit – that will be extremely important.
So – back to How Much Does it Cost?
Before any event producer can give you a quote, come armed with the following questions and information:
1. What is the event, and what is the result you are seeking
2. Do you want the event producer to play a leading role in creating the event, or do you need an administrative assistant with event experience
3. Is this to be a one time event or an annual event
4. Do you have a date
5. Do you have a venue
6. Is there a committee involved
7. Do you have resources that you can use – in house designer, web manager, content manager, printing, audio visual, graphic designer
8. How many people will attend
9. Food and beverage involved
10. Sports or activities involved
11. Gifts for guests
12. Will volunteers be used in the event
Know yourself and your company – are you a fast food, back yard get together group or are you five star hotels and fine linens group? Do you use professional services in other aspects of your business and are you pleased with those services?
And the big question – what is your budget? (yes, this will have its very own blog) however, google event budget planner. At least you will have a list of possible expenses. This alone will be enlightening.
Do some research prior to asking the question of how much it costs to hire an event producer. if you don’t have the time to do this, then you need an experienced event producer.
Events101 - How it all started
Over the years of speaking, teaching and training, leading and supporting I have been asked many times when my book was coming out. Laughingly responding "who has time to write a book", it was always in the back of my mind that perhaps a book would be fun to write. Still – who has time to write a book?
Hence the blog… thank you for taking the time to read “in one persons humble opinion”
They say some people are naturals – natural athlete, natural leader, natural artist, natural chef - born to be. I have the great privilege of loving the world of “making a difference by sharing knowledge and experiences.” A born to be trainer, teacher, producer, multi-tasker, so I have been told.
A combination of environment, education, experience, travel, and 40 years of working in the hospitality and event world have taught me an enormous amount. This life has enabled me to meet so very many wonderful people. Acquire many different skills. And still, each day I continue to learn – new methods, unique opportunities - as our everyday world changes by the minute, so do successful people.
What have I learned over the years? That I love to learn, that the more I think I know, the more I find I want to know, that sharing, teaching, mentoring always rewards me with new ideas, wonderful relationships, and greater success. Rewards me with new challenges, opportunities and experiences. I truly hope that the people I have the great privilege of teaching, mentoring, and sharing with, gain as much as I do from the experience. Thank you to all who have shared with me.
Being raised on a couple thousand acres in central Ontario, with a father who defined entrepreneurial, we thought we had it all – fabulous gardens, free range cattle, poultry, lamb, the occasional black bear, horses to ride, and vegetables to grow. Hard work was the foundation we grew up with, being taught we could do anything we worked hard for was the mantra. The country home was open to all and sundry, as most farm homes are. Having a gifted mother with a beautiful voice and piano playing talents, occasional Saturday evenings were often filled with drop in musicians, dance, and stories. Growing up with this open door policy each day was an event.
Growing up with three aunts who were teachers also was an event – the nature vs. nurture event.
By the time I was born, “the aunts” had been teaching for years. They were taking their Bachelors of Education (in the 50’s all teachers were required to upgrade to a university bachelor of education). Naturally, I was the nearest test case for them, so after four summers of the aunts, I could read, write, do math and tested at a Grade four level. I was 5 years old. Did I say our country school was a one room school, with grades 1 to 8 in the same room? Miss (no Ms. in 1960) Viola Bulger, an exceptional teacher, really had no idea what to do with me. So, I taught Grades 1, 2 and 3. Yes, a 5 year old, preparing lessons, going to school early to write the lesson plan on the blackboard, sitting with each student (there were 10 total in the 3 grades) – one-on-one training, staying after school to correct and mark assignments. I thought it normal, so did everyone else. Fast forward to university, 1972, first year –becoming a residence don.. fast forward to - well today… Every task I have been assigned or chosen to do, has always had an opportunity for me to teach others.
Most of the above statements might grow up to be their own blog. Feel free to chime in anytime, question or comment.
For today, this is what I have been asked to share. In my humble opinion.
I have seen a need for hands on support and training in the field of events and event committees. Most charity and not for profit events are organized by volunteers - passionate, making a difference, volunteers. Or, staff from an organization tasked with organizing the events - the corporate golf tournament, corporate banquet, retreat or conference.
While anyone is capable of doing anything, an expert in the field is always a choice that makes the difference. For some reason, most people think "how hard can it be" when it comes to event planning. As with any other endeavour, time and effort, attention to detail will always give the best Return on Investment.
The challenge for most people, corporations, and committees is "How much will it cost?" The answer to this question is not really defined by dollars and cents, but rather by sense - how much will it cost if we don't use an expert? That most inexperienced people in a field have no idea what they do not know, hence have no idea what questions even to ask.
Think back to where experts were used and why you did not do it yourself? Tax time and an accountant, a certified mechanic, dentist, doctor, florist, butcher, grocer, personal trainer - all of these skills can be learned - and, all of them can be a do it yourself action. With time, and experience, one person can do it all. The question to ask - do you have the time, and resources, to do it all? At what other cost? Let’s deal with this issue in the next blog.
There is always a need for volunteers at all level. The best use of volunteers is industry volunteers – people who are experts in their fields, who can advise, lead, direct, and offer intellectual resources. The committee member who is up to the minute with recommending best speakers, best practices, relevant activities and needs in and for the audience attending the event, meeting the corporate mandate. Do not expect these highly skilled volunteers to attend to the details – the actual behind the scenes administrative and organizational details that create a successful event, and burn out so many volunteers.
For now, I leave you with the following thought.
Think back to a casual back yard barbecue. We have all organized one, held one, and attended many. Are there a few that stand out in memory?
The ones that you were invited to that follows this pattern:
* casual invitation to a Saturday afternoon barbecue without a start and end time
* bring your own beverages
* bring your own food
* arrive at 3 pm, to find you are the first there, and the host didn't expect anyone until 5 pm
* a few chairs spread around a back yard
* barbecue not clean and no propane
* as the event proceeds people search for cutlery, plates, glasses, ice, cooking utensils
* and the evening carries on
* the guests had a good time, good conversation - I mean, "how hard is it to have a bad time at a back yard barbecue"
or:
* a personal invitation - via phone, in person, text, or whatever method works for the host
* a save the date invitation arrived via email, evite, or some other green method
* date and time clearly stated, including a map and directions
* Bring your own food and beverages
* With a list of choices of what to bring, and a theme to the event
* a reminder a few days prior to the event, again via a green method
* arriving right on time, to find a few others there and a wonderful set up in the back yard
* name tags for everyone (yes, not everyone you know will know everyone else)
* tables set up for beverages, with ice, tongs, napkins, glasses, and recycle bins discretely tucked under and behind
* mix and garnishes
* coolers and ice trays for food - keeping perishables chilled
* nets and food covers for non perishables
* barbecue cleaned and ready to go, with a back up tank of propane
* umbrellas tilted towards the sun, offering shade
* sun screen for all
* ice cold water pitchers - flavoured with lemon or cucumber or mint
* plates, cutlery, napkins, all set out, easy to reach and covered from the wind, sun and dirt
* lots of garbage cans easily accessible
* compost can for food scraps
* bins for used cutlery and plates - separated to make cleanup easier
* music playing in the background
* a chess board set up to one side and a few conversational magazines lying around to assist the shy
* and the evening carries on
* the guests had a good time, good conversation - I mean "how hard is it to have a bad time at a back yard barbecue?"
Both events are absolutely fine - both met the goal - to have a few friends over to a back yard barbecue.
Which event would you rather host? Which event would you attend again?
Hence the blog… thank you for taking the time to read “in one persons humble opinion”
They say some people are naturals – natural athlete, natural leader, natural artist, natural chef - born to be. I have the great privilege of loving the world of “making a difference by sharing knowledge and experiences.” A born to be trainer, teacher, producer, multi-tasker, so I have been told.
A combination of environment, education, experience, travel, and 40 years of working in the hospitality and event world have taught me an enormous amount. This life has enabled me to meet so very many wonderful people. Acquire many different skills. And still, each day I continue to learn – new methods, unique opportunities - as our everyday world changes by the minute, so do successful people.
What have I learned over the years? That I love to learn, that the more I think I know, the more I find I want to know, that sharing, teaching, mentoring always rewards me with new ideas, wonderful relationships, and greater success. Rewards me with new challenges, opportunities and experiences. I truly hope that the people I have the great privilege of teaching, mentoring, and sharing with, gain as much as I do from the experience. Thank you to all who have shared with me.
Being raised on a couple thousand acres in central Ontario, with a father who defined entrepreneurial, we thought we had it all – fabulous gardens, free range cattle, poultry, lamb, the occasional black bear, horses to ride, and vegetables to grow. Hard work was the foundation we grew up with, being taught we could do anything we worked hard for was the mantra. The country home was open to all and sundry, as most farm homes are. Having a gifted mother with a beautiful voice and piano playing talents, occasional Saturday evenings were often filled with drop in musicians, dance, and stories. Growing up with this open door policy each day was an event.
Growing up with three aunts who were teachers also was an event – the nature vs. nurture event.
By the time I was born, “the aunts” had been teaching for years. They were taking their Bachelors of Education (in the 50’s all teachers were required to upgrade to a university bachelor of education). Naturally, I was the nearest test case for them, so after four summers of the aunts, I could read, write, do math and tested at a Grade four level. I was 5 years old. Did I say our country school was a one room school, with grades 1 to 8 in the same room? Miss (no Ms. in 1960) Viola Bulger, an exceptional teacher, really had no idea what to do with me. So, I taught Grades 1, 2 and 3. Yes, a 5 year old, preparing lessons, going to school early to write the lesson plan on the blackboard, sitting with each student (there were 10 total in the 3 grades) – one-on-one training, staying after school to correct and mark assignments. I thought it normal, so did everyone else. Fast forward to university, 1972, first year –becoming a residence don.. fast forward to - well today… Every task I have been assigned or chosen to do, has always had an opportunity for me to teach others.
Most of the above statements might grow up to be their own blog. Feel free to chime in anytime, question or comment.
For today, this is what I have been asked to share. In my humble opinion.
I have seen a need for hands on support and training in the field of events and event committees. Most charity and not for profit events are organized by volunteers - passionate, making a difference, volunteers. Or, staff from an organization tasked with organizing the events - the corporate golf tournament, corporate banquet, retreat or conference.
While anyone is capable of doing anything, an expert in the field is always a choice that makes the difference. For some reason, most people think "how hard can it be" when it comes to event planning. As with any other endeavour, time and effort, attention to detail will always give the best Return on Investment.
The challenge for most people, corporations, and committees is "How much will it cost?" The answer to this question is not really defined by dollars and cents, but rather by sense - how much will it cost if we don't use an expert? That most inexperienced people in a field have no idea what they do not know, hence have no idea what questions even to ask.
Think back to where experts were used and why you did not do it yourself? Tax time and an accountant, a certified mechanic, dentist, doctor, florist, butcher, grocer, personal trainer - all of these skills can be learned - and, all of them can be a do it yourself action. With time, and experience, one person can do it all. The question to ask - do you have the time, and resources, to do it all? At what other cost? Let’s deal with this issue in the next blog.
There is always a need for volunteers at all level. The best use of volunteers is industry volunteers – people who are experts in their fields, who can advise, lead, direct, and offer intellectual resources. The committee member who is up to the minute with recommending best speakers, best practices, relevant activities and needs in and for the audience attending the event, meeting the corporate mandate. Do not expect these highly skilled volunteers to attend to the details – the actual behind the scenes administrative and organizational details that create a successful event, and burn out so many volunteers.
For now, I leave you with the following thought.
Think back to a casual back yard barbecue. We have all organized one, held one, and attended many. Are there a few that stand out in memory?
The ones that you were invited to that follows this pattern:
* casual invitation to a Saturday afternoon barbecue without a start and end time
* bring your own beverages
* bring your own food
* arrive at 3 pm, to find you are the first there, and the host didn't expect anyone until 5 pm
* a few chairs spread around a back yard
* barbecue not clean and no propane
* as the event proceeds people search for cutlery, plates, glasses, ice, cooking utensils
* and the evening carries on
* the guests had a good time, good conversation - I mean, "how hard is it to have a bad time at a back yard barbecue"
or:
* a personal invitation - via phone, in person, text, or whatever method works for the host
* a save the date invitation arrived via email, evite, or some other green method
* date and time clearly stated, including a map and directions
* Bring your own food and beverages
* With a list of choices of what to bring, and a theme to the event
* a reminder a few days prior to the event, again via a green method
* arriving right on time, to find a few others there and a wonderful set up in the back yard
* name tags for everyone (yes, not everyone you know will know everyone else)
* tables set up for beverages, with ice, tongs, napkins, glasses, and recycle bins discretely tucked under and behind
* mix and garnishes
* coolers and ice trays for food - keeping perishables chilled
* nets and food covers for non perishables
* barbecue cleaned and ready to go, with a back up tank of propane
* umbrellas tilted towards the sun, offering shade
* sun screen for all
* ice cold water pitchers - flavoured with lemon or cucumber or mint
* plates, cutlery, napkins, all set out, easy to reach and covered from the wind, sun and dirt
* lots of garbage cans easily accessible
* compost can for food scraps
* bins for used cutlery and plates - separated to make cleanup easier
* music playing in the background
* a chess board set up to one side and a few conversational magazines lying around to assist the shy
* and the evening carries on
* the guests had a good time, good conversation - I mean "how hard is it to have a bad time at a back yard barbecue?"
Both events are absolutely fine - both met the goal - to have a few friends over to a back yard barbecue.
Which event would you rather host? Which event would you attend again?
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