SOUND BITES

Mar 01, 2005

NETWORK LIKE CRAZY, pay attention to fashion, and don't be afraid to admit you're still searching. These were some of the nuggets of wisdom shared by 15 event industry leaders at this year's Leadership Lunch, held for 134 guests on the Carrousel...

JOIN THE CLUB

Mar 01, 2005

SITE: The Metropolitan Club ...

SHOW-STOPPERS

Mar 01, 2005

IN THIS ISSUE, we bring you our annual wrap-up of The Special Event show in Miami, another blockbuster slate of education, exhibits and events. On behalf of everyone at Special Events Magazine, I give my congratulations to the extraordinary team...

COOL SHOTS

Mar 01, 2005

Jazz up standard party shots with IceShots from Miami-based So Cool Events. The company can supply pre-made fruit juice or mixer frozen inside miniature plastic shot glasses, forming an intense flavored base for liquors. Just add citrus vodka to ...

THE TRIUMPH OF THE TEAM

Mar 01, 2005

CREATING DYNAMIC EVENTS requires creativity, drive and initiative — three traits that don't always jibe with the spirit of cooperation that a well-functioning team depends on. In her presentation at The Special Event 2005, “Bringing Out the Best ...

WRITE THIS WAY

Mar 01, 2005

Need to make a statement — literally — at your next event? Try “interior typography” from Columbus, Ohio-based Wonderful. The company manufactures letters, numbers and symbols made from thin pieces of vinyl, which when applied look as though they...

grow and tell

Mar 01, 2005

AS VENUES OUTSIDE the traditional hotel ballroom grow in popularity for special events, private clubs are capitalizing on the trend. Some are renovating event spaces, others are enhancing their culinary cachet, and still others are adding...

THE SPECIAL EVENT 2005

Mar 01, 2005

FEATURING THE BIGGEST exhibit floor in its 20-year history, The Special Event 2005 trade show and conference was the hot ticket in Miami Beach, Fla., Jan. 5-8. Attendance equaled the record attendance of last year's event, held in Las Vegas, with...

CARTE DU JOUR

Mar 01, 2005

WITH THE DIET industry composing a multi-billion dollar business, it's no surprise that f&b experts are creating menus to meet specific diet demands. And while clients are asking for many things to be left out of their event menus, they still wan...

CONFETTI

Mar 01, 2005

BRANCHING OUT ...