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Are you checking out all the education sessions.. http://www.thespecialeventshow.com/specialevent2012/Public/Calendar.aspx?&ID=1017709&TrackId=75&sortMenu=103007

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Photo courtesy of Soulard's

For a unique dining experience in an intimate setting, Soulard’s Restaurant is sure to please.  Located one mile south of downtown St. Louis in the historic Soulard neighborhood, Soulard’s Restaurant opened its doors in 1977 and has since built a quality reputation centered on home-cooked dishes prepared with only the finest ingredients.

Marge and Ray Badock, along with their daughter Kay, were the restaurant’s founding partners, until 1980 when Soulard’s was handed down to the family’s youngest sons, Dan and Tim.  Upon arrival, Dan and Tim Badock set out to give the restaurant a new look and expand the available dining space in this historic building.  They first focused on bringing the décor from a rustic feel to its current state of upscale and refined elegance.  Next, they carried this elegance upstairs by remodeling existing apartment space into the restaurant’s second dining room.

Over the years, the restaurant’s décor has maintained its refined finish.  The most recent renovations took place in 2009 when Soulard’s paint, carpet, lighting and seat coverings all received a make-over to refresh the décor and enhance the ambiance in this historic space.

Ray Schmittgens, an American Family Insurance agent, has hosted a number of staff luncheons and district dinner meetings at Soulard’s over the years. “The service and food provided by the Badock family’s restaurant is of the highest quality, and is what one expects from a fine restaurant,” Schmittgens said.  “The atmosphere is intimate and makes for a great meeting or party.”

THE FOOD

As with the décor, Soulard’s menu is also ever-evolving.  Dan Badock classifies the restaurant’s menu as classic American with a French influence. A large part of this ingenuity comes by the way of Chef Russel Byers, who has been managing Soulard’s kitchen for more than 20 years.  Byers enjoys studying all things cooking, including the styles of New Orleans chefs, and is constantly coming up with new recipes.  He has never abandoned his hands-on approach to managing the kitchen, and his passion for the art of cooking has led him to develop and perfect Soulard’s signature entrees and sauces.

One of the restaurant’s signature dishes is a Peppered Black Angus Filet with a cognac reduction sauce at a menu price of $29.95.  This dish starts with a house-cut 9-ounce filet rolled in black cracked pepper, then grilled to order and finished with the cognac reduction.

Soulard’s also prides itself on its Marinated Peppered Pork Tenderloin with raspberry sauce at a menu price of $24.95.  To enhance the tenderness and quality of this dish, Soulard’s seeks out the youngest cuts of pork tenderloin.  The marinated tenderloin is cut into medallions, grilled and finished with a raspberry sauce.

All dinner entrées at Soulard’s are served with a house salad or the soup of the day, and choice of potato or vegetable.

Soulard’s also boasts a distinguished lunch menu with signature dishes such as a Grilled Chicken Breast with a white wine portabella mushroom sauce for $14.95 and a French Cut Pork Chop with Guinness sauce for  $16.95.  These specialty dishes along with others and an assortment of soup, salad and sandwich options are also available in box lunches for off-site events.

Sandwiches from the lunch and box lunch menu are served with soup, salad or fries, and lunch entrées are served with soup or salad and choice of ranch fries or vegetable.

Additionally, Soulard’s offers flexible catering options for a range of events, and will custom tailor a menu for breakfast meetings held in the restaurant Monday through Friday.

TO DRINK

Soulard’s has a full bar at your party’s disposal and offers its own twist on classics such as the Martini. The Soulard’s Martini starts out with vodka and white vermouth, and for distinction it incorporates Blue Curacao and is finished with a garnish of lemon.

Additionally, Soulard’s is widely known for having one of the area’s most extensive wine lists. It can accommodate all wine drinkers and satisfy the most refined palates.  “I’m like anyone else when I look at a wine list,” Dan Badock said.  “I want really good wine for a really good price.”

Dan Badock is the restaurant’s resident wine expert. In addition to traveling to France to study his product, he also has completed the first level of Sommelier testing.  To ensure top quality, all of Soulard’s wines are stored on-site in the restaurant’s temperature controlled wine cellar.  A full wine list can be found at the restaurant’s Web site, www.soulards.com.

DINING SPACES

Part of Soulard’s ambiance comes from the 100-year-old exposed brick that spans the length of its main dining room and bar area. This area can accommodate up to 85 guests, not including bar seating, and is available to rent for large groups.

For small group luncheons and events, the fireplace room can be reserved and will accommodate up to 15 guests.  This semi-private dining space is tucked away just off the main dining room and houses a beautiful brick fireplace accented with stained glass windows and antique suits of armor.

For private parties of up to 60 guests, Soulard’s upstairs dining room is an excellent option.  This elegant space is surrounded with windows that flood the room with natural light and offer a spectacular view of the Gateway Arch.  In addition to dining space, this level houses a dedicated kitchen, service bar and restrooms for your party’s convenience.

AMENITIES

Soulard’s has parking for your guests covered, which can be a lifesaver in the bustling Soulard neighborhood.  Its two parking lots offer 60 off-street parking spaces within steps of the restaurant’s front door.

If your event includes presentation materials, Soulard’s staff members will gladly assist in formulating a plan to accommodate your needs, though they do not have presentation tools onsite.  “Dan has met my needs in terms of assisting with audio-visual set-up for my presentations, as well as helping set up entertainment for post-meeting parties for my employees,” said Rudy Stecich, owner of RSMK Enterprises. Stecich has regularly held meetings at Soulard’s for the past three years.

ATTENTION TO DETAIL

The Badocks pride themselves on customer service and feel that a smaller venue gives them an advantage in the overall experience and the level of service they can provide for group events big or small.  To ensure top quality service, Dan and Tim carefully plan every party booked at Soulard’s, and follow it through completion.

“I think a big thing for us is that you get a little bit more of a unique restaurant experience while having a meeting here versus in a hotel space,” Badock said. “From beginning to end, we are really detail-oriented, from set-up to getting the client what they want all the way through.”  MM&E

(Doug Cumpton is a contributor from  St. Louis, Mo.)

CONTACT INFORMATION:
Dan Badock, Owner
Soulard’s Restaurant
1731 South 7th Street
St. Louis, MO 63104
Phone: (314) 241-7956
E-mail: info@soulards.com
Web Site: www.soulards.com

AT A GLANCE:

Type of Facility:
Restaurant

Group size this facility is able to accommodate:
Main Dining Room: 85
Upper Dining Room: 60

Cuisine:
Classic American with French influence

Number of Private Dining Rooms Available:
1 private, 1 semi-private

Special Features/Amenities:
Free parking, wine cellar, ambiance

Are group rates/discounts available?
Yes

Price Range:
Lunch $7.25 – $17.95
Dinner $9.95 – $29.95

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Photo courtesy of Heather Brulez

Residents of Kansas City’s Northland have long been intrigued by the imposing brick structure that overlooks Highway 291 in Liberty, Mo. For decades the massive Odd Fellows Home has been a local landmark, though it was long ago abandoned, slowly succumbing to the effects of time and the elements. Now, through the vision of a local doctor and his wife, the property has been transformed into a winery and meeting center, and word is getting out that this venerable piece of local history is once again open for visitors. The grand opening of Belvoir Winery in January 2011 added a new chapter to the fascinating tale of the building and grounds.

A STORIED PAST

In the late 1800s, a real estate boom sprang up in Liberty. A hotel was built to take advantage of the healing mineral springs in the area. When the hotel closed in a subsequent economic down-turn, the Independent Order of Odd Fellows, a benevolent fraternal organization, purchased it to use as a home for its members. When that building burned to the ground in 1900, the Odd Fellows chose architect William B. Ittner to design a modern replacement. As Commissioner of School Buildings for the St. Louis Board of Education, Ittner designed and built dozens of noted public schools in St. Louis, as well as the Missouri Athletic Club building, the Scottish Rite Cathedral and the Continental Building in Grand Center. The Odd Fellows Administration building in Liberty was designed in Ittner’s signature Jacobethan Revival style. It now houses the winery’s main production facility, tasting room and event spaces.

A BRIGHT NEW FUTURE

Nestled on a tree-lined hill, Belvoir (French for “beautiful view”) is a suitable name for the winery. The main building commands an imposing view of the well ordered vineyards that surround it.   Converting the Odd Fellows Home into a winery was the brainchild of Liberty resident Dr. John L. Bean and his wife Marsha. The Beans purchased the property in 1992 and began planting vines, but Marsha’s ill health and subsequent death delayed the building’s renovation. Work resumed in 2009, and with the first-floor renovation completed, the facility opened early in 2011. Future plans include a larger second-floor ballroom and eventually rooms for a bed and breakfast on the third floor. Each floor comprises an ample 10,000 feet of space. Two other historic buildings on the property are also slated for renovation.

A SPOT FOR EVERY KIND OF GROUP

The main building is shaped like the letter “H,” with a different meeting space in each corner. The Crystal Ballroom is the largest event space. It can seat 112 at round tables, or 175 theater-style. A Saturday wedding package, offered at $4,000, includes many items a bride-to-be might otherwise have to arrange separately, including white linen tablecloths, bartenders, setup and takedown, and A/V equipment if required. A bridal salon is also provided, with a sitting room and private bathroom with vanity.

The white marble gazebo in front of the administration building is dedicated to Marsha’s memory. Nearby stands an ornate fountain that was designed by Mrs. Bean herself. Outdoor weddings are often performed in the gazebo, with the soothing sounds of the fountain as a backdrop.

Facing the gazebo and fountain is a large front patio, which can seat up to 64 guests. Three smaller indoor spaces are also available. The Back Dining Room accommodates 32 guests at round tables, or 50 theater-style. The intimate Memorial Room seats up to 20. An ice cream shop and deli, set in nostalgic décor with Tiffany lamp shades, offer sandwiches and three flavors of ice cream. The space can seat up to 64, or 50 theater-style.  The wine tasting area includes a full bar, open seven days a week.

FLEXIBILITY IS THE KEY

The winery is attracting a wide range of groups, many of whom are curious about what has been done with the property. “Part of the appeal is the history, especially in Liberty,” said Roxy Coursey, a Mary Kay Cosmetics senior sales director. “They have really done a good job of converting the place without destroying the history. The meeting rooms are comfortable and well lit, there’s great parking, great visibility, and they are very flexible and open to new ideas. There are so many possibilities there.” Coursey has both organized and attended networking sessions for small business owners at the winery, and has several different ideas for future events. She also notes that free wine tastings are offered to meeting groups, which is an added benefit.

Event coordinator Rachel Crenshaw notes that as a way of introducing the facility to the community, the smaller spaces have occasionally been offered free of charge to small groups looking for meeting space. There is no in-house caterer, so planners are free to work with whomever they choose. Crenshaw has even been known to help brides-to-be and others organize catering services at no additional charge. This kind of flexibility makes planning an event that much easier. “We have already hosted 42 weddings this year,” said Crenshaw. “People are really beginning to discover the possibilities here.”

PRESERVING SPECIAL MEMORIES

Belvoir has teamed up with CiiMemories to offer a unique service for wedding parties. An account is set up in advance, allowing guests to send texts and photos from their phones. The images that are displayed during the event on television monitors located throughout the facility. Guests can send and see well wishes and congratulations as they happen, and those who cannot attend can also participate, which is especially useful for military family members stationed overseas, or those not able to travel to the event. The entire show can be archived on DVD for a special digital keepsake that lasts a lifetime.

Belvoir also offers to print custom labels on mini wine bottles to commemorate special events such as weddings. This makes a unique keepsake for the wedding party and the families of the bride and groom. Of course, the service is not limited to weddings – any special event can be immortalized in this way – and if the winery happens to be having a vintage year, it only makes the bottle more collectible.

LINKING THE PAST TO THE FUTURE

The addition of a unique meeting and event facility of such size and adaptability is an important one for the North Kansas City area. Less than a 30-minute drive from downtown, the winery’s pastoral setting is a breath of fresh air, and a welcome change from a stuffy, windowless boardroom. What was once  an abandoned, forbidding mystery is now a lively and rejuvenated facility and a valued member of the local community. The possibilities for meeting and event planners are already numerous, and the future at Belvoir Winery looks bright indeed.  MM&E

(Stephen Lindsley is a contributor from  St. Louis, Mo.)

CONTACT INFORMATION:
Rachel Crenshaw, Event Coordinator
Belvoir Winery
1325 Odd Fellows Road
Liberty, MO 64068
Phone: (816) 200-1811
E-mail: info@belvoirwinery.com
Web Site: www.belvoirwinery.com

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There are occasions when the meeting you are planning is something a little special. It may be a celebration, or an important chance to host a valued partner or prospective client who is in from out of town.  It might be an occasion that calls for a generous, candlelit dinner with attentive and well-dressed waiters, the kind of understated elegance that only comes from decades of tradition. Or, it may just be that someone in the group requested a really good steak. There will not be a PowerPoint presentation at this meeting, nor will there be badges or nametags. The requirements are simple: a suitable place for an earnest conversation and a memorable meal.

A genuine St. Louis institution, the Charcoal House is located on Manchester Road at Berry Road in Rock Hill. For more than 40 years it has hosted generations of families and regular customers, and it seems that owners George and Steve Angolos know by name everyone who walks through the door. The Angelos brothers, originally from Kalamata, Greece, have owned the Charcoal House for the last 32 years, adding their own signature touches to the menu but otherwise maintaining the same winning formula that draws people back time and again.

UPHOLDING A PROUD TRADITION

Although little has changed over the years at the Charcoal House, it continues to win awards such as Best Steakhouse 2009 from the Riverfront Times. People who remember dining with their parents at the Charcoal House now bring their own children, and each succeeding generation soon discovers what its forebears already knew. More than just an award-winning steakhouse, the Charcoal House is like an extended family.

“There’s just a great history to the place,” said Inventiv Pharmaceutical sales representative John Boedeker. “I love introducing it to people who have never been there. The food is off the charts – it’s great, but there’s more to it than that. It’s also nice to go someplace where they know your name. We love the waiters and servers. Everyone is warm and treats you personally. It’s a top-of-the-line dinner spot, with white table cloths and all that, but lunch is great too – the same great food and different specials all the time.”

AN INTIMATE ARRANGEMENT

The restaurant is divided into three spaces – a small dining area facing the front windows, a main dining area on the right as you face the maître d’ stand, and a narrower, divided area with a full bar on the left that runs almost the entire length of the dining room. Smaller groups can be seated in the quieter front area, but seating is flexible throughout. The restaurant seats 95, but it usually hosts groups of smaller sizes. “We can comfortably handle meetings of up to about 25 people,” said George Angelos. “We get a lot of small lunch meetings, and occasionally a larger group that we can set apart if they want.”

Different kinds of meetings are suited for different kinds of spaces, and vice-versa, but when the opportunity arises to pamper a client, prospect, coworker or a similar small group, the Charcoal House is a resource that should not be over-looked. What they do, they do very well.

WHERE FOOD AND SERVICE DANCE

Known for filet mignon as big as a baseball, the classic “Steak by George,” broiled African lobster tails and twice-baked potatoes, the Charcoal House places an emphasis on choosing the finest ingredients. “We use certified aged Black Angus beef,” said George Angelos. “And we personally hand-select the cuts of meat so we know it’s the best.”

Many of the waiters and other staff members have a long history working at the restaurant. A successful restaurant means a successful team, and the countless years they have spent honing their craft is evident in the details that combine to create an exceptional meal, from butter at the perfect temperature for spreading on bread to the water glass that never waits to be filled. Chef Anan is the legend behind the broiler, while Nick the bartender is known for his masterful martinis and manhattans. The waiters and servers whisk in and out efficiently, like a ballet of dinner service set to the clinking of knives and forks on china.

Like the menu, the wine list is short but complete: something for every palate, but no excess of options. They know what people come there for, and the Angelos brothers and their staff know how to provide it expertly.

Many a deal has been sealed over a superior dinner, but how many have been lost because the meal was worse than the deal? It may be a rare occasion that the perfect meeting spot is a “top-of-the-line” steakhouse, but for more than 40 years one of the best options in St. Louis has been the Charcoal House.  MM&E

(Stephen Lindsley is a contributor from  St. Louis, Mo.)

CONTACT INFORMATION:
Charcoal House
9855 Manchester Road
Rock Hill, MO 63119
Phone: (314) 968-4842
Web Site: www.charcoalhouse.us

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Events come in many different shapes and sizes, with many different purposes. While some may be a social celebration or fulfill a business need, others may be responsible for raising funds and awareness that could change lives and communities forever.

Those who organize fundraisers may work on the staff of a nonprofit, be a volunteer or serve as a consultant.  Regardless, there is an organization that serves many in the fundraising industry – the Association of Fundraising Professionals (AFP).

For the last 50 years AFP has been helping fundraising professionals develop and implement more effective and ethical methods of raising funds. AFP’s international headquarters, as well as its local chapters, help these professionals stay sharp through education, training, mentoring, research, credentialing and advocacy.

Dr. Timothy J. Willard, CFRE, who recently retired as vice president for development at Ranken Technical College in  St. Louis has been a member of AFP since 1992.

Coming from his years of experience, Willard found AFP to be a “helpful resource for mentoring younger members, allowing me the opportunity to teach courses and seminars to newcomers.”

He is also excited about the opportunities AFP offers to hear speakers who are on the cutting edge of their fields.

Willard recommends AFP to those who are interested in improving their knowledge of the profession and those who find networking with other professionals in the field helpful. He also recommends it for those who may be considering a move into the nonprofit fundraising field. AFP members have access to an assortment of tools, educational opportunities and resources. In addition, by becoming  members, they are actually enhancing their reputations as fundraiser with integrity.

AFP asks that members acknowledge their commitment to ethical fundraising practices by signing and adhering to the AFP Code of Ethical Principles and Standards every year.

AFP has numerous chapters including four in Missouri – Mid-America, St. Louis Regional, Central, and Ozark Region. To fnd out more about these chapters, visit www.afpnet.org.  For questions about becoming a member of AFP, contact Joseph Roadarmel at (703) 519-8489 or jroadarmel@afpnet.org.

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Left: Katie McBride, Dustin Burke, Jane Rips

Jane Rips and Dustin Burke joined the Springfield CVB as partner development mangers, and Katie McBride is the new sales department administrative assistant.

Rips and Burke are responsible for advertising sales in bureau publications and on its Web site – www.SpringfieldMO.org –  and developing relationships with advertisers and partners. Rips primarily works with attraction and retail accounts and Burke’s focus is on restaurants and hotels.

McBride’s responsibilities include administrative support for the convention sales department.

For more information about the CVB, call (417) 881-5300 or (800) 678-8767.

CHOICE MARKETING NAMES CAMEO GERDES ACCOUNT EXECUTIVE

Cameo Gerdes

Choice Marketing, a full-service marketing and advertising agency in Joplin, welcomes Cameo Gerdes as account executive. Gerdes is a graduate of Joplin High School and Missouri Southern State University. She has 13 years’ experience in sales and marketing and most recently worked as the assistant general manager of Northpark Mall in Joplin. She also serves as marketing chair for Joplin’s annual Boomtown Days Festival. Gerdes was also recently recognized as one of Tri-State Business Journal’s “Fifteen People to Watch.”  She resides with her husband in Webb City.

With more than 90 years of combined experience, Choice Marketing is a team of professionals representing more than 60 clients, and is committed to helping people reach business goals with effective advertising strategies. Choice Marketing is located at 501 East 7th Street, just three blocks east of Main Street in Joplin.

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The Hilton Garden Inn, Springfield, Mo., is designed with the planet in mind. Built to Leadership in Energy and Environmental Design (LEED) Gold Standards, the hotel features amazing energy and resource-saving elements including a salt water swimming pool.

The idea for a tour was conceived while hotel owners were working with architects on the project. They saw a great way to educate people about the environmental and economic benefits green buildings provide. Trained with LEED courses created by those who worked on the project, hotel staff conducts guided tours that teach guests about innovative building design and renewable energy practices.

Children are amazed by the pool’s buoyant qualities and are introduced to the concepts of energy conservation through an educational tour provided for guests of all ages. Salt water pools are an expense when installed, but after that chlorine does not have to be added, as salt makes chlorine. Salt is softer on your skin, and the new salt systems monitor and clean themselves.

Other elements on the tour include a geothermal HVAC system in the Pavilion Grill, meeting rooms and all common areas; solar panels to generate electricity; a solar reflective roof; a concrete parking lot with fly ash content; high efficiency electrical and water fixtures; full recycling and waste food composting system; and native grasses and drought-resistant landscaping without permanent irrigation.

BUSINESS TRAVEL WILL COMPLETE A COMEBACK YEAR IN 2011 – BUT FACES A TOUGHER CLIMB IN TURBULENT 2012

Business travel will maintain its upward trajectory in 2012, but a stagnant U.S. economy is driving increasing corporate uncertainty and leading to projections of slower U.S. business travel spending growth next year, according to the latest Business Travel Quarterly Outlook – United States from the Global Business Travel Association (GBTA), sponsored by Visa.

2011 has been a year of resurgence, with business travel spending expected to grow 6.9% compared to 2010, hitting $250.2 billion. However, troubles in the economy are fostering more of a wait-and-see approach among corporations heading into next year, leading to a forecast of 4.3% growth in business travel spending for 2012 (or $260.9 billion).

GBTA finds that the expected growth in spending for 2012 will be largely spurred by price increases in travel goods and services. But although travel prices are projected to increase in 2012, pressure in the economy will mean that prices will grow more slowly than in 2011. GBTA predicts U.S. business travel price inflation to be 2.4% in 2012, compared to a price inflation of 4.3% for 2011.

While spending on group travel such as meetings and conventions bounced back in 2010 and 2011, the uncertainty in the economy likely will lead to a spending slowdown for meeting travel next year. GBTA projects group and meetingstravel spending to grow at 3.5% in 2012, about half as fast as the expected 6.8% growth in 2011.

The Business Travel Quarterly Outlook – United States is free of charge to all GBTA members (gbta.org/foundation/resourcelibrary). Non-members may purchase the report through the GBTA Foundation at research@gbta.org. Members of the media seeking report details should contact GBTA communications staff at pr@gbta.org.

MISSOURI STATE TRACK & FIELD CHAMPIONSHIPS WILL REMAIN IN JEFFERSON CITY THROUGH 2018

The Jefferson City Convention & Visitors Bureau (CVB) serves as the primary liaison between Missouri’s capital city and the thousands of visitors who frequent the community each year. In the interest of bringing attendees to increase tax revenue and fill hotel rooms, the Jefferson City Convention and Visitors Bureau and Lincoln University submitted a joint proposal to host the Missouri State Track & Field Championships. The proposal was submitted to the Missouri State High School Activities Association (MSHSAA) board, which approved the event to remain in Jefferson City at Lincoln University’s Dwight T. Reed Stadium through the 2017-2018 academic year.

The State Track and Field Championships have taken place in Jefferson City for more than 30 years. Each year the event brings thousands of participants and attendees to the community the last two weekends in May. These visitors generate an estimated economic impact of $378,000 and use nearly 3,000 room nights. Jefferson City hotels, restaurants and retail stores enjoy increased business throughout these weekends.

THE FIRST EVER TO DO SO, NEW TITANIC BRANSON EXHIBIT INTRODUCES THE SURVIVORS’ WALL OF STORIES

Ever wonder what happened to each of the survivors of the Titanic disaster? For the first time ever, the Titanic Museum Attraction in Branson will guide you through the individual journeys of each of the survivors within its exclusive Survivors’ Wall of Stories.

Titanic Museum Attraction organized a team of historians from around the world, and after two years of research, it compiled these survivors’ stories. Until now, the number of survivors has been unknown due to the inconsistent records kept by the rescue ship, Carpathia. Its list of rescues included duplicates and was missing survivor names. Now, Titanic Museum Attraction has released one of the most detailed pieces of Titanic information ever compiled. There were 712 passengers and crew who were rescued, including 201 from first class, 118 from second class, 181 from third class and 212 crew members.

Titanic Museum Attraction provides a gateway to 1912, where first class maids and a variety of officers and crew members bring the stories of the fabled ship and its fascinating passengers to life by retelling their stories in vivid, dramatic detail. The priceless artifacts throughout the museum shed additional light on the lives of passengers and crew members when guests see the actual belongings of those who sailed on Titanic’s maiden voyage.

GBTA ANNOUNCES NEW GLOBAL MEETINGS TASK FORCE

The Global Business Travel Association (GBTA)—the voice of the business travel industry—has announced the creation of a new taskforce with a commitment to enhancing meeting strategy in global education, accelerated thought leadership, industry collaboration and best practices. The task force will bring the discipline of strategic meeting management to the forefront of the business travel industry as an important aspect of progressive travel management, and will propel the progress and definition of global strategic meeting management. The Global Meetings task force will be led by Linda McNairy, vice president, Strategic Partner Management, StarCite.

The new task force will comprise industry visionaries and practitioners, including thought leaders of the former Groups and Meetings Committee. It will build on the body of work created by GBTA, including the recently launched SMM Maturity Index. The task force will outline a new strategic vision for Global SMM to launch in early 2012.

SAINT LOUIS SCIENCE CENTER NAMES EXPANSION BOEING HALL

The Saint Louis Science Center has named its new 13,000-square-foot exhibition hall Boeing Hall in honor of The Boeing Company. The Science Center received a $5 million gift from Boeing in 2010, which was used to fund the new exhibition hall. Boeing Hall, designed by PGAV Destinations and built by Alberici Constructors, was dedicated on Nov. 1, 2011.

The EXPLORADOME, the Science Center’s current exhibition space, is nearing the end of its lifespan. Boeing Hall will replace the EXPLORADOME for educational exhibitions, and special annual events like SciFest and FIRST® Robotics. Boeing Hall has a distinctive green energy rooftop terrace, which will provide a unique setting for outdoor educational programs and events.

Boeing Hall was designed and built to achieve Leadership in Energy and Environmental Design (LEED) certification. The green roof is a major component in this certification, and is unique among green roof designs.The building also includes state-of-the-art energy compliant heating, cooling and lighting systems.

Alberici Constructors completed the building earlier this fall. The inaugural ex-hibition for Boeing Hall is Star Trek: The Exhibition, which opened to the public on Oct. 28, 2011.

ICARUS TO CREATE TRAVEL INDUSTRY’S FIRST GLOBAL SUSTAINABILITY PROGRAM

The Global Business Travel Association has announced the acquisition of Project ICARUS from the United Kingdom’s Institute of Travel and Meetings (ITM). This acquisition will allow for the creation of the travel industry’s first ever global sustainability program.

Project ICARUS was established six years ago by ITM with a goal to encourage travel buyers and suppliers to address sustainability issues in their own companies. In the European Union, Project ICARUS is now the definitive source of information, education and support for sustainability issues in business travel and meetings. Its four key components include encouraging reductions in carbon emissions; developing an understanding of wider sustainability issues; providing educational programs and events specializing in sustainability; and recognizing companies that have adopted these best practices. For more information, visit gbta.org.

SPRINGFIELD CVB RECEIVES AWARD FOR WEBSITE

The Springfield Convention & Visitors Bureau is proud to announce that its Web site was given a 2011 W³ Award from the International Academy of the Visual Arts. The W³ Awards honor outstanding Web sites, Web marketing, Web video and mobile apps. More than 3,000 entries were submitted worldwide.

The CVB’s Web site, www.Springfield-MO.org, received a silver award for “visual appeal.” The site, launched in March, was developed by Kansas City based-MMG Worldwide.

This marks the second W³ Award for the CVB, which received a silver award in 2010 for its mobile application for smart phones available at www.VisitSpringfield.mobi.For more information about the W³ Awards, visit www.w3award.com, e-mail the W³ Awards at info@w3award.com or call (212) 675-3555.

For more information about the CVB, call (417) 881-5300 or (800) 678-8767.

COMPANIES TO PAY MORE FOR PLANE TICKETS AND HOTEL ROOMS NEXT YEAR

Companies in North America (N.A.) and Asia Pacific (APAC) are expecting airfare and lodging rates to climb next year, and are bracing for these increases by upping their travel budgets, travel managers report. Negotiations with airline and hotel suppliers for 2012 were also tougher this year – with buyers citing stricter volume commitments and expecting less generous discounts, according to a recent survey of North American and Asia Pacific-based travel buyers by the GBTA Foundation, the education and research arm of the Global Business Travel Asso-ciation (GBTA).

Highlights from the GBTA Annual Industry Pulse Report include the following.

With the exception of domestic car rentals, buyers expect average airfares and hotel rates in North America to rise between 3% and 5% in 2012. Buyers expect average rates and fares to rise between 4% and 6% in Asia Pacific.

Buyers expect domestic airfares to in-crease the most in 2012:

• North America – 5% projected in-crease to average fare of $487
• APAC – 5.3% projected increase to average fare of $412

Buyers also expect fares to rise in other airfare categories:
• International economy – N.A: 4.4% to $1,193; APAC: 5.1% to $1,146
• International business class – N.A.: 3.9% to $4,929; APAC: 4.6% to $3,535

Projected increases for domestic hotels (N.A: 4.1% to $165; APAC: 4.9% to $181) and international hotels (N.A: 3.3% to $262; APAC: 4.4% to $618) are not far behind.

In both regions, higher travel rates (N.A: 69%; APAC: 52%) and airline fees (N.A: 58%; APAC: 53%) were most often cited as the primary factors driving increases in travel budgets.

A substantial majority of buyers said the discounts yielded in negotiations are expected to be the same or less in 2012 from airlines (N.A.: 74%; APAC: 77%) and hotels (N.A.: 88%; APAC: 76%).

When it comes to the state of the economy compared to last year, travel buyers in these regions are seeing uneven levels of recovery. For North America, travel buyers have mixed feelings on the economy: 25% feel it’s doing better, 47% feel it’s the same, and 28% say it’s worse. There is still positive sentiment as 90% believe the economy will not get worse over the coming year.

The 2012 Industry Pulse: Business Travel Buyers’ Sentiment – North America and Asia reports surveyed 307 and 409 corporate travel buyers in their regions, respectively, in September 2011. The report is free of charge to all GBTA members (gbta.org/foundation/resourcelibrary). Non-members may purchase the reports through the GBTA Foundation at research@gbta.org.

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An afternoon or evening spent at Fairmount Park Racetrack in Collinsville, Ill., is always a special treat. Every year its event staff adds more ways to take advantage of the facility – and the fun – for groups of all sizes. Just minutes from downtown St. Louis, with a sprawling facility and ample free parking, Fairmount Park offers a wide array of event options from ultra-casual to black-tie formal.

A HORSE OF MANY COLORS

The majority of meetings and events at the park take place during the race season, which in 2012 will run from April 1 to September 21, however, the park is open for groups year-round. Races are held on Friday and Saturday nights beginning at 7:30 p.m., plus “Horse Hooky Tuesdays,” when the races begin at 1:00 p.m. In addition, the racetrack is open 7 days a week, with races from around the country simulcast on screens throughout the park. “Every area of the park is family-oriented,” said Nikki Tanner, director of group sales.  “We try to offer something for everyone. We have done everything from small meetings with a few tables to a huge swap meet with hundreds of people in the Grandstand Building.”

In-house executive chef Max Lehmann and his kitchen and service staff handle the dining arrangements for events of every description. Many fixed options are available, or a menu can be customized to suit specific needs, with Chef Lehmann’s extensive menu-planning experience as a guide. “Our kitchen prepares everything from gourmet prime rib dinners to hot dogs and fries for team fund raisers,” said Tanner.

SPACE FOR EVERY TASTE

Fairmount Park offers meeting spaces of so many different sizes and configurations that there is no need to compromise on your requirements. From top to bottom there are spaces suited for business, pleasure, and if necessary, a well balanced mix.

We’ll begin at the top:

The Top of the Turf is Fairmount Park’s fine dining restaurant, located on the third floor. The bar area has been renovated, and now includes 38 flat-screen monitors, making it impossible to miss the racing action. A doorway from the bar leads to a recently opened rooftop viewing deck, with a perfect line of sight to the finish line.

Groups of 12 to 25 can have the unique pleasure of dining and watching the races from the Top of the Turf’s plush skyboxes, which are equipped with televisions, though they offer the park’s most commanding view of the track. A sit-down dinner in the skyboxes, with salad, choice of three entrées and dessert, is $27 per person.

A standard buffet for groups of 20 or more can be set up in the Top of the Turf Bar at $20 a person, including a salad, two entrées and two sides. The entire bar area can be reserved for groups of 50 or more.

Alcoholic beverages are not included in the meal prices, but can be added to any package. Options include drink tokens, a liquor tab to a specific dollar amount or running a tab up to a certain race number.

On the second floor is the Black Stallion Buffet, the largest meeting and event space at the park. Decorated in an elegant historic racing theme and featuring a solid wall of windows overlooking the track, the Black Stallion Room is large enough to accommodate up to 400 guests. Well-lit and open, this flexible space is suitable for large business events, wedding parties, office celebrations and more.

For more than 10 years, coach Ed Perniciaro has organized a group event in the Black Stallion Room for St. Mary’s High School coaches, teachers and spouses. “It’s really been a fun annual event with a family atmosphere,” said Perniciaro. We usually have about 35 people, always in the second week in May. Everyone likes the Black Stallion Room. The food and service are always great, and the Fairmount Park staff members are very gracious and accommodating. Our teachers and staff always look forward to the event.”

BUT WAIT… THERE’S MORE!

Located trackside on the first floor is the First Turn Café, which can accommodate groups of 50 to 150 people, with a patio outside for a closer look at the day’s events. Also on the first floor is the Annex, a long, rectangular space that seats 54, with tables for six in the middle and booths for four running down one side. There are more than 20 televisions in the Annex, and each booth has its own 19-inch TV.

Near the patio is the Trackside Pavilion, an outdoor area covered by an awning. The Pavilion features round, glass-topped tables and comfortably seats up to 100 guests.

Set up just outside the clubhouse are two separate beer gardens that regularly host groups of up to 48 each. One of these is covered with a 30’ x 30’ tent to provide a little shade or shelter from the elements.

For a more informal and especially kid-friendly gathering, the Paddock Grill and Café area features picnic benches set near the pony area. Daily beer specials make the Paddock parent-friendly as well.

One common use for the Paddock is team fund raisers, notes Samantha Miller, an event coordinator for the park. Event packages can be arranged for any kind of charitable, nonprofit or sports group. A per-person fee covers the necessary amenities to suit the occasion, and pre-printed tickets that include a charitable donation are provided for fund-raising sales.  Although the Paddock is popular with baseball teams, other charitable groups have used the more formal spaces for their fund-raising efforts.

BECOME PART OF THE EXPERIENCE

Special occasions can be made more memorable by sponsoring a Trophy Race for an additional $50. You choose the name of the race, which is engraved on a trophy. Watch the race trackside, and then send four people to the Winner’s Circle to meet the jockey and present the trophy. Included in the package is an 8” x 10” photograph, and the name you choose for the race also will appear in the official program.

Grandstand finish line seating is also available, featuring six 5-seat boxes and 4-seat boxes. Each box is also equipped with a countertop, two televisions and a lamp. If members of your group really want to feel the stamp of the horses’ feet as they cross the finish line, this is an enticing option.  MM&E

(Stephen Lindsley is a contributor from  St. Louis, Mo.)

CONTACT INFORMATION:
Nikki Tanner, Director of Group Sales
Fairmount Park Racetrack
9301 Collinsville Rd.Collinsville, IL  62234
Phone: (618) 345-4300, (314) 436-1516
E-mail: groupsales@fairmountpark.com
Web Site: www.fairmountpark.com

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Planners have a reliable set of tools for incorporating a theme into an event – food and beverage, music, graphics and décor. However, sometimes the traditional just doesn’t cut it and something dramatic is required. Few things deliver a theme like incorporating professional actors into an event.

Actors in costume bring an event concept to life in front of guests’ eyes. To keep costs down, planners should look for reputable, local production companies that have recently staged a play close to their theme. This often will mean costumes have already been created and actors may be readily available to reprise their roles. If a local company doesn’t have the theme at the ready, it is still worth consulting with them about actors and costumes.

Once you have the actors signed on, ask them to prepare very short vignettes that can be done with minimal to no amplification. Ask for simple interactions with guests that can occur throughout the event. To use the drama to its fullest, map out the evening making note of when each vignette should happen, where actors should be and what types of guest-actor interactions are ideal at various points throughout the evening. Acting during an event and not on-stage can present some challenges. However, the fun of drama is sure to be the highlight of the event.

BE A KID AGAIN

The holidays bring out the kid in all of us. However, event planners are finding that bringing out the kid all year long is an increasingly popular event strategy. Planners can free the inner child through activities, venues, menu choices, graphics and more.

Consider asking the caterer to prepare a menu of grown-up versions of your favorite childhood foods. Items such as mini-burgers with creamier cheeses, sloppy Joes with Kobe beef, macaroni and cheese with lobster and milkshakes with a kick are a good start. For dessert, consider a candy cart or bar filled with an assortment of retro candies or fresh cotton candy in exotic flavors.

Venues also can bring out the kid at heart. Planners should consider locations they loved as a kid, such as science and transportation museums; whimsical spaces such as the City Museum and Magic House in St. Louis or the Wonderscope in Kansas City; or fun-for-everyone spaces such as amusement parks. Almost any venue can work if a planner takes the time to see it through the eyes of a child. The inner child will happily come out with the right décor and activities. Something as simple as vases of crayons, Legos or matchbox cars can engage guests. If you need inspiration or something custom created, check out Jellio (www.jellio.com), a design company that brings the whimsy of childhood into everything it creates.

Parties in the arts community have found fun ways to bring out the budding child artist in guests through various activities. Paint-by-number murals can be outlined on walls, canvases or even buses, allowing guests to channel the inner finger-painter.  One of the most outrageously fun be-a-kid-again activities is the World’s Largest Rocking Horse. This fully functioning rocking ride, built with family fun and holiday spirit in mind, will have guests in awe as they rock the night away. The World’s Largest Rocking Horse is available nationwide through Artificial Ice Events, and makes an amazing photo op for every adult who is ready to be a kid again.

TAKING YOUR PINBOARD FROM WALL TO SCREEN

Spend more than five minutes on the Internet and chances are you will see a great idea for an upcoming event. Perhaps it is a center-piece you want to share with a client, an image to show a graphic designer for an invitation, or a food that you want a favorite caterer to recreate. Or maybe you are a visual thinker and have an event concept that is stumping you.

Pinterest could be the answer. Pinterest is a virtual pin board. It is a great complement to the numerous event planner and vendor blogs that are available across the Internet. Pinterest allows members to save and share the various visuals they find online. Best of all, it allows members to organize these items into pin boards for each topic. Event planners can have pin boards for centerpiece concepts, food, favors, ways to display place cards, trade show booth designs or whatever their specific needs may be.

Once on Pinterest, members also can search through other members’ boards. It is an amazing way to find inspiration and ideas for overcoming an event challenge.  Also, by inviting various team members or clients to join Pinterest, once you find possible solutions for event challenges, they can be shared via tagging to get a brainstorm session rolling.

Pinterest is free and growing rapidly. Its organization, sharing and research options have many becoming Pinterest fans. Visit www.pinterest.com for more information.

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