Spin attendees pull up to the MGM Resorts Events facility in Las Vegas ...
... where they are met with greeters--in sequin dresses, of course--who welcome them to the event.
Vice president of events LynnAnn Martin (center) starts the tour of the 110,000-square-foot MGM Resorts Events facility, which includes production, graphics, entertainment, floral, fabric, linen and warehousing. The team includes more than 100 employees and produces more than 1,000 events a year--both for in-house corporate events and for outside clients.
Director of entertainment Barry Morgan (near right) and event manager Thom Pass (far right) welcome guests to the "Vision Gallery" at the MGM Resorts Events facility. A "mini" ballroom, the Vision Gallery features the same 24-foot ceilings available at MGM ballrooms, enabling the event team to give clients a preview of their event's look and entertainment.
A mermaid in the Vision Gallery ....
... and a few of her friends.
Production manager Robert Sodin (beneath "light bulb") explains the philosophy behind the MGM Resorts Events' production department. To keep costs in line and to respect the environment, before any prop is built, the team asks itself, can an existing prop be reused, refurbished or redesigned? Is the new design creative, current or cutting edge? Is the prop visually stunning and artistically rich? And, how will it take light or how will it be lit?
Another view of the prop fabrication area. In the interest of sustainability, the team takes the STEPS approach, asking how a new prop will be: stored, transported, environmentally smart, protected and sold.
A week's worth of events; each page represents a different event.
The graphics department, which turns out everything from signage to oversize props.
The warehouse tracks inventory via the AIM system--Active Image Management--which includes data such as dimensions, location in the warehouse, quantity available, and a reservation calendar to ensure that items are not double booked. Photo by Special Events.
Director of event logistics Derek Guerrero explains how the team handles an average of 12 events each weekend--and as many as 27--by careful coordination with all MGM properties. Photo by Special Events.
Far more than flowers: In the floral warehouse, MGM's Mark Smith explains how it mixes accessories with flowers to carry out themes. Photo by Special Events.
MGM's Mike Stevens shares details of a centerpiece that combines floral with light. Photo by Special Events.
After the facility tour, the Spin guests return to the
Aria for luncheon. The LEED Gold certified hotel meets the highest environmental standards.
The first course from Aria Catering: Smoked Summer Tomato Soup with a Vermont Bacon on Brioche Sandwich.
And the second course: Sliced Muscovy Duck, with Caramelized Peach and Mixed Greens Salad with Humboldt Fog Cheese and Lemon Vinaigrette.
A floral detail at the luncheon.
After luncheon, Spin guests visit an Aria meeting room that started like this ....
Director of events Lenny Talarico welcomes guests to the afternoon sessions.
Executive director of event design King Dahl takes the floor to explain five "X" essentials of exciting events ...
"To eXceed customer eXpectations by creating eXtraordinary event eXperiences through eXpertise, innovation and collaboration."
Dahl advises attendees to examine their events to make sure they include an intriguing entrance, innovative use of lighting and video, unique food presentation, dramatic focal points and engaging entertainment.
After Dahl's presentation, guests return to breakfast area, which has been flipped into an elegant dessert party.
Custom lucite dessert stands.
A dessert detail from the pastry chefs at Aria ...
After dessert, Bellagio executive director of catering and banquets Harvey B. Stern, CMP, shares his strategies for success. He said events are "80 percent planning and 20 percent execution," and noted that he calls each vendor before the event to discuss expectations--his and theirs. He noted that his No. 1 relationship is not with clients but with his employees.
Stern advises event planners to "create their own" trends rather than demand that chefs follow what's currently popular. He also noted that sometimes it's better to sacrifice a trend to ensure food quality and consistency.
After Stern's presentation, the MGM Resorts team presents two panels of top event talents from the company's properties to share how they meet event challenges. Robert Sodin (second from right) reveals that he often creates events designed to please the "inner child" in guests.
For videos of great MGM Resorts events, see:
Fun and Frivolity
Year of the Dragon
Aria New Year's Eve Party: Chrome
ALHI Conference
For the next Spin session--Sept. 3 at Lincoln Center in New York to discuss Mercedes-Benz Fashion Week--click
here.
