With the unofficial end of summer now behind us (that would be Labor Day), event professionals are looking to the fall—a traditionally busy time—to see how the economic recovery will help the industry rebound from what has so far been a pretty slow year. We asked a group of local planners and vendors what they have in the works for the coming months. Here are some highlights.
"The fourth quarter is a busy time for C3, as our clients are doing some of their larger internal meetings to prepare go-to-market strategies and products for 2010. Although we saw some of our groups trend in the last nine months to more regional gatherings, in the fall we will be working on several large global events—many of which have a more important emphasis because of the trim in frequency of organizational meetings. Our fall and winter will have us supporting some large meetings in Boston, Florida, and several other parts of North America. We are in talks with some great projects for late winter and spring, and you may see some new C3 faces in the coming weeks as we expand our support team to keep up with client demand."
—Chris Gasbarro, chief creative officer, C3
"This fall is rife with relaunches, openings, and anniversaries. Marlo Marketing/Communications is just wrapping up a major event series throughout New England that relaunched the classic New England beer brand Narragansett. Heading into the fall we are hosting our five-year anniversary and Web site relaunch party for our agency, which is now in Boston and New York City. The party also marks the grand opening of Boston’s newest private event venue, the Keefe Room, at award-winning Eastern Standard Kitchen and Drinks in Kenmore Square. For several of our restaurant and hospitality clients we are also coordinating anniversary events and beginning to plan for holiday and New Year's celebrations. As always, summer’s end signals the kickoff to the fall/winter charity circuit. With many organizations looking to streamline costs this year, strategic partnerships and creativity are more important than ever to ensure successful execution in meeting fund-raising goals. For instance, I’ve been involved in securing the Boston Ballet’s participation in media-sponsored fashion show luncheons and retail launch parties to drive awareness for nonprofits and local businesses alike."
—Sam Mazzarelli, account director, Marlo Marketing/Communications
“WGBH’s fall line-up is a mix of film screenings, live music, dance, and education—a reflection of our mission to entertain, educate, and inspire. Economic realities that all event planners face have led our team to design tactical events that are tightly organized and mission-centric. In September, we've got a screening of PBS’s Ken Burns' The National Parks: America's Best Idea, welcoming 200 major donors, board members, and leaders from New England Parks organizations. Later in the month we’re again celebrating National Parks by hosting a live concert via satellite from Central Park for new members, donors, and members of the public. Also on tap for September is a discussion with three new artistic directors of local theater companies moderated by WGBH arts reporter Jared Bowen, and a concert with 20-year old cellist Narek Hakhnazaryan in our state-of-the-art Fraser Performance Studio. In October WGBH will morph into a hot Latin club when we host a big public dance party to celebrate our new PBS series Latin Music USA."
—Vanya Tulenko, director of special events, WGBH
"We are debuting Au Soleil’s green holiday catering program, a comprehensive, sustainable, 'field to fork to field' catering option, and launching it with a similarly conservation-minded event venue: the historic Commandant’s House, which is a crown jewel of America’s National Parks system adjacent to the U.S.S. Constitution. Au Soleil now has the advantage of owning our own working farm—Apple Street Farm in Essex—and this year we’ve enjoyed our farm as the leading source of abundant organic produce and all-natural eggs and proteins. Unused foods and breads go back to our farm to replenish the soil and feed animals."
—Heather Braccialarghe, catering director, Au Soleil Bakery & Catering
