If you’re like me, you love hearing a good tale or two from veteran meeting and event planners about how they saved the day. Here are three I discovered recently.

From Kate Walski, owner, 307 Event in Traverse City

“My most memorable moment was actually a week of unforeseeable disasters as I prepped for a large event with my husband out of town and three small children at home. My week involved returning home from being out of town for several days, hitting a deer with my car while taking my kids to school, multiple suppliers that messed up deliveries, a trailer with a smoking tire, a truck full of furniture being held at a shipping facility five hours away, and the list goes on."

“I remember the moment where I was so overwhelmed and I just didn’t know how I would get through it. I really had to dig deep inside to keep going. And I did. And we made it all happen. And the client was happy and had no idea what had gone on behind the scenes.”

Lyn Gleasure, event manager, Bedrock Detroit

“When I was at Biltmore Estate in Asheville, N.C., I did a very formal dinner for 900 guests on a terrace overlooking the Blue Ridge Mountains. Everything was perfect until it was time for the grand finale fireworks show. Local regulations required that a fire truck be on hand at the time the show began and somehow the new crew got lost on the 8,000-acre property."

“After sending out a ‘search party,’ we got the truck there just a few minutes behind schedule and the show started. I realized that even the most minute details—such as giving driving directions to a vendor whom you work with on a regular basis—is still important.”

Erin Sonntag, owner, Bella e Dolce Cakes in Walled Lake

“I always check the stability of the table before placing the cake. Once, a table leg wasn't fully extended and locked. I set my toolbox on the table and it went down. Thankfully, the cake wasn't on it yet! Now, I always do my ‘bump test’ before placing the cake.”

Send me your stories and I’ll share them with our readers. Email me at ron.garbinski@tigeroak.com.

The maker’s movement is alive and well in Colorado. Here are a few ways groups can connect with artisans and perhaps try a little handy work of their own. 

» DRAM Apothecary in Salida offers a line of bitters, syrup and tea using organic and wild Colorado herbs. Stop by the apothecary and send attendees home with the fixings for their own creations (cocktails or otherwise).

 

Executive chefs and culinary experts at Benchmark, a global hospitality company, have observed recent food trends and curated the top 10 dining trends to look for in 2019.

“Food and Beverage is an ever-evolving realm of experiences,” says Patrick Berwald, Benchmark’s vice president food and beverage. “The opportunity for us is not only to be ahead of the trend, but to understand who tomorrow’s customer will be, what fulfills their needs and how our properties can be ready to meet that demand.”

1. The Tea Party

 

Planning for Our Nation’s Finest