EventCamp 2019 SCHEDULE
***Schedule subject to change — Stay tuned for updates!***REGISTER NOW
Tue, April 30, 2019
Registration + Breakfast Networking
Sign in, grab some breakfast, and get to know event professionals from across the country.
Tripleseat CEO Jonathan Morse kicks off EventCamp 2019.
What Event Planners Are Looking for in a Venue
Moderator: Latha Youngren, VP of Marketing at Tripleseat. Panel: Sarah Kelley Freeman, Business Development at Destination Musick City; Ali McQueen Canon, Manager of Global Accounts at HelmsBriscoe; Angela Proffitt, Entrepreneur, Wedding and Events Expert; Desiree Wooldridge, Meeting and Event Planner at Caterpillar Financial Services Corporation
Getting the attention of event planners can be a huge boost to your events business. Our panel of planners will share their advice on what types of venues and amenities they’re looking for when booking events for clients, and what you can do to become one of their preferred vendors.
Don’t Underestimate Old School Sales Techniques
Laura Wagstaff, Special Events Director, The NoMad Hotel, Eleven Madison Park, Make It Nice Hospitality Group
In this fast-paced digital world, when everyone has access to the same planning and communication tools that you do, how can your venue stand out in event sales? Laura Wagstaff will explain how a personal touch and some old school techniques can help you close more deals and make the sale.
Reinventing Your Space
Ryan Walters, Private Events Director, City Winery Nashville
Is your venue trying to be all things to all people? That might not be the best use of your space and it could be costing you business. Focusing on what the majority of your events customers want from you may be the key to increasing bookings. We’ll provide examples of how a few small changes in decor, amenities, or vendors can meet your customers’ needs and make you the go-to venue in your area.
Marketing Session 1: Leads, Leads, Leads
Janet Kurtz, President & CEO, Kurtz Hospitality Marketing
It’s not enough just to use email, a website, digital listings, and social media marketing tools to attract prospects. You need to be smart about how you use these tools and content to drive new business. We’ll share the top marketing tips that will bring your venue more quality leads and more sales.
Marketing Session 2: Making Email Marketing Work For You
Anissa Starnes, President, Swingbridge Consulting
Despite the abundance of marketing tools and channels, no tool has the return on investment like email marketing. You’ll learn how to use email marketing the right way and how to create a marketing email for your events business that drives action and profits.
Marketing Session 3: How to Secure Business Growth with Retention Marketing
Dorien Morin-van Dam, Social Media Marketing Consultant, More In Media
You spend time, effort and money to woo potential new customers. Your fancy marketing funnel works. Once these new customers buy and receive what you have promised, you start again. Are you someone who repeats these successful marketing cycles, or even have several cycles running simultaneously? There’s a faster and often cheaper way to secure business growth. Let’s talk about how you can grow your business by nurturing the customers you already have with these three customer service-friendly retention marketing ideas!
Networking + Coffee Break
Key Reports for Success
Charlee Williamson, Executive Vice President of the Ralph Brennan Restaurant Group
The data you collect can tell you a lot about what drives success for your events business. But with so much information available, what do you really need to spend your time evaluating in order to improve your profits? Charlee Williamson will share the reports you should be using and demonstrate how you can create them.
Beyond the Data: Achieving Sales + Profitability
Amira Gertz, Director of Catering & Events, Rosa Mexicano
There’s a reason why customers come back to your venue. It could be because of your private dining spaces or special menu items, or something else that you do well that no one else can duplicate. Why not turn what makes you unique into another revenue stream? Amira Gertz will discuss how Rosa Mexicano turned their tequila into a product line, and the steps your venue can take to profit from what you do best.
Owners’ Expectations of Event Managers
Moderator: Jonathan Morse, CEO of Tripleseat. Panel: Chris Blair, Founder, Listening Room Cafe; Claire Crowell, COO, A. Marshall Hospitality and Co-owner, Hattie Jane’s Creamery; and Gina Peper, Vice President of Sales & Marketing, North Point Hospitality
As an event planner, there are clear and consistent expectations for success throughout the industry. However, restaurant owners have their own expectations for their individual venues and events teams. Our panel of restaurant owners will offer their benchmarks for a successful events business, and provide advice on the skills they’re looking for in the right event planner.
Experiences: Going Beyond Traditional F&B
Heath Clark, Proprietor, H Clark Distillery; Nick Elliott, Regional Sales Manager, Corsair Distillery
Restaurants have to do a lot more than offer the best service and menu to appeal to customers. Today’s diners are looking for a reason to spend time and money away from their busy lives — they want to have a memorable experience like food or beverage tastings. Join us for a sample bourbon tasting and enjoy some small bites with your fellow campmates.
EventCamp After Party
$50 — Join us on the rooftop of Ole Red for a post-camp networking event. Food and drink are included!
Wed, May 1, 2019
Tripleseat User Day
$100 — This session is a separate fee. Add the Tripleseat User Session when you register for EventCamp. Are you a Tripleseat user? Go beyond the basics and become a Tripleseat pro! Spend the morning at the George Jones Museum with Tripleseat’s experts. Our Tripleseat User Day is a series of workshops and speakers exclusively for Tripleseat customers. We’ll take a deeper dive into our tools and features and show you how to maximize Tripleseat to increase productivity and save time. Breakfast and Lunch are included. ***Exact hours subject to change***