The hottest trends of the year
With only a few days left in the year, it's time to look back at what happened in New York's special events industry in 2000. So we talked to people throughout the industry--including planners, designers, caterers and entertainers--as well as some journalists and important guests who go to a lot of parties. Their thoughts shaped this special report.
1. Alternative seating... Design stars Avi Adler and David Stark (of Avi Adler) told us about their favorite trend of the year: "Getting rid of standard seating and using sumptuous heaps of pillows and luxurious lounge seating instead." So what prompted the change from the standard seating format? "It's been done," says Olivier Cheng, partner and managing director of Matthew Kenney Catering & Events. "So I have been using lots of furniture this year--ottomans, sofas, etc.--to create contrast and alternative seating. It really creates a great feel for an event and makes it much less ordinary, without a lot of effort."
2. Delicious, Deluxe, Divine... Jim Blauvelt, executive director of catering at the Waldorf=Astoria, told us what he saw event planners looking for: "More luxury than ever. Better food, better wine, nicer flowers." Call it an appreciation for the finer things. Call it the last hurrah of the bull market. But guests and the people wowing them wanted a taste of luxury--caviar, truffles, foie gras. "Our entire generation is living for the moment and this means you have no second chance to impress," said James Johnson, director of catering at the New York Hilton. So events planners want to make a strong statement, from the moment guests arrive until they eat their last morsel.
3. Color... Event design was bold and bright this year. "[I've seen] a lot of color in play--very vibrant tones for centerpieces that match draping and ribbons hanging on chandeliers," says Meryl Hillsberg, president of the New York chapter of the International Special Events Society (ISES). While some designers mixed colors, many used simpler, monochromatic--but still bold--flower arrangements.
4. Bubbly for One... The fashionistas' drink of choice: Tiny champagne bottles, usually served with a straw. "They're quick and fun," explained Caryl Chinn, Bon Appetit's special events director. And a little liquid luxury, right in the palm of your hand.
5. Celebrities, Celebrities, Celebrities... This one's a no-brainer: If you want to get press for your events, bring in the beautiful people. "Celebrity attendees are always the hot ticket, and these events always get the most press," says Tara Donnelly, Comedy Central's director of event marketing. And as more and more media outlets sprouted in 2000, more events arrived to feed them.
Part 2 of this report...
More: Ten Hotspots of 2000
With only a few days left in the year, it's time to look back at what happened in New York's special events industry in 2000. So we talked to people throughout the industry--including planners, designers, caterers and entertainers--as well as some journalists and important guests who go to a lot of parties. Their thoughts shaped this special report.
1. Alternative seating... Design stars Avi Adler and David Stark (of Avi Adler) told us about their favorite trend of the year: "Getting rid of standard seating and using sumptuous heaps of pillows and luxurious lounge seating instead." So what prompted the change from the standard seating format? "It's been done," says Olivier Cheng, partner and managing director of Matthew Kenney Catering & Events. "So I have been using lots of furniture this year--ottomans, sofas, etc.--to create contrast and alternative seating. It really creates a great feel for an event and makes it much less ordinary, without a lot of effort."
2. Delicious, Deluxe, Divine... Jim Blauvelt, executive director of catering at the Waldorf=Astoria, told us what he saw event planners looking for: "More luxury than ever. Better food, better wine, nicer flowers." Call it an appreciation for the finer things. Call it the last hurrah of the bull market. But guests and the people wowing them wanted a taste of luxury--caviar, truffles, foie gras. "Our entire generation is living for the moment and this means you have no second chance to impress," said James Johnson, director of catering at the New York Hilton. So events planners want to make a strong statement, from the moment guests arrive until they eat their last morsel.
3. Color... Event design was bold and bright this year. "[I've seen] a lot of color in play--very vibrant tones for centerpieces that match draping and ribbons hanging on chandeliers," says Meryl Hillsberg, president of the New York chapter of the International Special Events Society (ISES). While some designers mixed colors, many used simpler, monochromatic--but still bold--flower arrangements.
4. Bubbly for One... The fashionistas' drink of choice: Tiny champagne bottles, usually served with a straw. "They're quick and fun," explained Caryl Chinn, Bon Appetit's special events director. And a little liquid luxury, right in the palm of your hand.
5. Celebrities, Celebrities, Celebrities... This one's a no-brainer: If you want to get press for your events, bring in the beautiful people. "Celebrity attendees are always the hot ticket, and these events always get the most press," says Tara Donnelly, Comedy Central's director of event marketing. And as more and more media outlets sprouted in 2000, more events arrived to feed them.
Part 2 of this report...
More: Ten Hotspots of 2000
![“One of the harder installs was at Drees Pavilion [in Covington, Kentucky]. It was only a day apart from another filming. We re-carpeted the entire space and set everything up in 12 hours,” Bruner said.](https://img.bizbash.com/files/base/bizbash/bzb/image/2020/08/IMG_6734.5f34173fa6723.png?auto=format%2Ccompress&dpr=2&fit=crop&h=167&q=70&w=250)
