The hotel industry’s performance during 2016 was solid in most Michigan markets and the year ended on a positive note, reports Charles Skelton of Hospitality Partners in Ann Arbor. The firm has tracked the state’s lodging sector performance for years.
Michigan Meetings + Events
Robert Snyders, who retired in late March 2017, served for 20 years as the National Sales Director for Experience Grand Rapids.
“Bob has been an integral part of the sales team at Experience Grand Rapids,” says Tom Bennett, vice president of sales and services of Experience Grand Rapids.
Created by the Michigan Travel Commission in conjunction with the Governor’s Office, The Governor’s Awards for Innovative Tourism Collaboration elevate the status of Michigan’s tourism industry and promote innovative collaboration as an effective, efficient and creative operating principle for the industry. In April, at the Pure Michigan Governor’s Conference on Tourism in Detroit, Dave Lorenz of Travel Michigan, representing the Michigan Travel Commission, and Julie Pingston, representing the Tourism Industry Coalition of Michigan (TICOM), presented the 2017 awards.
This May, a new month-long series of wine-related events called “Traverse City Uncorked” will be held throughout the Traverse City area. The event is a collaboration between Traverse City Tourism, the Leelanau Peninsula Wine Trail and the Wineries of Old Mission Peninsula. It will showcase Traverse City’s burgeoning wine and cuisine scene while also featuring specials at participating venues throughout the region.
Michigan’s Team Lansing Foundation, along with the Greater Lansing Convention and Visitors Bureau,revealed Doug Klein, CTA, executive director of the Mason Area Chamber of Commerce, as the 2016 Greater Lansing Certified Tourism Ambassador of the Year. He received his award at the 2017 Greater Lansing CVB Annual Meeting held on Feb. 21 at the Kellogg Hotel and Conference Center in East Lansing; Klein is one of more than 500 CTAs in the area.
The DMCVB is taking on Dave Beachnau as senior vice president of sales, marketing and sports, and has promoted Kris Smith to director of the Detroit Sports Commission.
"The knowledge and expertise that Dave has contributed to the DMCVB is invaluable, and we look forward to what he will accomplish in his new role," says Larry Alexander, president and CEO. "In his short time with the DSC, Kris has helped increase our profile within the national governing bodies of the Olympic movement, as well as created local awareness of the DSC."
Social media has drastically changed since I was in college. Thanks to Instagram, Twitter and FB, the hashtag symbol is becoming a larger topic when it comes to following, reporting and engaging with companies, friends or events. I personally love following the buzz during events that I cannot attend via hashtags. Savvy event planners can use hashtags to help our industry and business grow.
The JW Marriott Grand Rapids is taking an active approach to New Year’s resolutions with a new Wellness Break Menu, offering activities such as yoga, kickboxing and more.
The idea was inspired by a recent study of Fortune 100 companies that found employees’ overall well-being translates to improved productivity and increased likelihood of staying with their company for more than one year. The menu, which also offers light therapy and mindfulness activities, is intended to help groups increase productivity during meetings.
No cars, just bicycles and horse-drawn carriages. It might feel like a throwback to another era, and Mackinac Island certainly has quaint charm. But it’s also a beautiful modern-day getaway.
Food is an essential part of any successful event, but doing it right means thinking beyond shrimp cocktail and chicken breasts. Why miss an opportunity to make your guests’ experience a memorably delightful one? MIM+E talked to local experts about the hottest catering trends that will transform your event from ho-hum to heroic.
Presentation and Pinterest
With the popularity of Pinterest, caterers are being pushed to another level as party planners bring new menu requests, complete with photos and even recipes.