CEIR Blog

By Scott Stedronsky

A SPECIAL SECTION BROUGHT TO YOU BY MEETING PROFESSIONALS INTERNATIONAL

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[This article was originally published by MPI Chicago Area Chapter.]

It’s one of the first things event planners ruminate over as they get the go-ahead to execute the next big corporate confab: What food to serve attendees. Among event planning priorities, yes, the menu is important, but not at the very outset.

Of course, in the end everything matters. As you build and execute by securing hotel accommodations, travel, entertainment, decorations, table settings and every other detail imaginable to create a singular experience, none of these should be the initial focal point of your planning concerns.

First Priority: Know Thy Objective

Your event should mean business. Consider why this event is being planned and presented in the first place and how it will support, reinforce or alter corporate perception, internally or outwardly.

Is the company…

View original post 602 more words

Posted by Shay Sibley

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