February 2009

February ’09 5 THEPLANNER

Trends outlook for 2009 offers hopeThe Outlook – challenges & opportunities

AIR TRAVEL Other than the fuel surcharge disappearing, we won’t see

any drop in prices as airlines will reduce the number of flights– so fewer and fuller flights will be the norm in 2009 andprices will be maintained (although we anticipate hearing thatit’s going to be easier to get a upgrades as fewer people willbe flying first class). Hopefully, service won’t get any worse.One positive note is the performance of Porter Airline, wherethe service is excellent. We wouldn’t be surprised to see themadding additional flights as business travellers will wish toleave early, get a full day’s work done and return home laterthe same day. Travelling this way is, in many cases, lessexpensive than a hotel room! The train will take a hit in 2009with business travellers as time is of the essence and thequickest train to and from the same destinations, in somecases, takes at least twice as long.

HOTELS Unfortunately, hotels do not have the luxury of reducing

rooms so we should see serious price reductions in hotelroom rates. This should add a whole new dimension to hotelrevenue (yield) management and translate into reducedstaff/service and no renovations other than very cosmeticones. Historically, the exception here has been The FourSeasons hotel chain where prices do not drop significantlyand service is maintained, as their reputation is built on thequality of their service. It will be interesting to see if this isagain the case as companies move from 5-star to 4-star hotelsin order to cut costs.

Now as a planner, hotel reductions are not necessarily abad thing as far as your job security goes. No corporationshould seriously undertake to hold an event in 2009 withouta professional planner at the helm, as hotel reductions willaffect service and you the planner will be the last link in thechain to ensure that the end client (your boss) gets what heexpects. So planners, your jobs are secure but (there alwayshas to be a but) you will work harder in the coming year, asyour support staff will likely be reduced.

ONLINE BOOKING It is a bit like shopping at Costco — you never know what

you’re going to find, but you know it will be less expensive.If you know exactly what you want, you’ll book it directly andnegotiate the best price. Speaking of negotiating, you shouldsee more senior staff at industry events.

Why? One, junior staff will get laid off and two, becausesuppliers will have lots of competition and getting it right thefirst time will be the only opportunity they have of gettingyour business, as every other supplier will be after it. So, don’tsettle for less than what you want, because this year you canhave it.

SPASSpeaking of less, you may want to use up those spa gift

certificates you received for Christmas before they becomeworthless. One area that will be cut from everyone’s budgetwill be spas – this will not be a touchy-feely year, and we’ll allhave to grin and not bear it. Unfortunately, some spas willlikely disappear.

CAR RENTALS As the price of vehicles and demand drops, so will the cost

of renting them. We predict a price reduction in car rentals inthe coming year.

AUDIO-VISUAL Creativity will be the key. Many corporations have their

own projectors and someone who is proficient enough inPowerPoint to come up with something presentable. To go theextra mile at reduced rates, companies and planners will lookfor creative audio-visual companies able to combine what youhave with what the venue has plus a touch of creativity, thebalance of the equipment from them and help. The creativitycomes from a professional AV company’s ability to put it alltogether to achieve high quality productions at a very compet-itive price. So look for seasoned, service-oriented AV compa-nies and you will be able to come out with something goodat a reduced rate. And that, by the way, is what employees,shareholders, etc. will expect in 2009: Good but nothingextravagant, something that delivers the message efficiently atan affordable cost.

PROFESSIONAL SPEAKERS/PRESENTERS I have to agree with Donald Cooper (see his article in the

2009 Montreal Venues Guide) – you can save by getting some-one in-house or a friend of a friend, but if there’s one thingyou don’t want to skimp on in 2009 it’s yourmotivational/educational speaker. Sure, it’s okay to negotiateas their business will be down also, but don’t replace a pro-fessional with an amateur when motivation is a key ingredi-ent to keeping your employees happy and upbeat duringthese tougher economic times.

CONTINUED ON PAGE 26

A time for leaders…

Leadership is always a must, especially during tough times. Leadershipimplies an outstanding performance by an individual who inspires others tofollow their lead, and that is something in short supply in Ottawa these days.

Leadership is not determined by a title but by sound decision-makingand effective actions.

The Planner has just held its first seminar on trends for 2009, and oneclear trend is that during periods of economic uncertainty like right nowthere will be two kinds of suppliers: those that lead and are positive andthose that have already given up. For example, some chain hotels are exer-cising serious cuts while others are actually focusing on what to do in orderto attract clients. It’s funny – as we talk to suppliers we are discovering thatthe ones that are cutting their advertising and marketing budgets are alsocutting labour and services, while the ones that are maintaining or increas-ing their promotional budgets are not reducing staff or cutting services.

Dr. Norman Vincent Peale, author of The Power of Positive Thinking,said when things get tough you’ll always deal with them more effective-ly with a positive approach. Attitudes are contagious; every time you con-duct yourself in a positive manner you’ll influence those around you pos-itively. And because attitudes tend to get reflected right back at you,being negative sets up a never-ending cycle of gloom.

If industry leaders take a wait-and-see approach or a let’s-cut-itapproach as opposed to a positive approach, those will be the seedlingsfrom which we will harvest in the coming months. So let’s try not to fol-low what have so far been very negative and disappointing examples fromour leaders in Ottawa. Let’s be positive, roll-up our sleeves and work a bitharder. That will generate the positive, enthusiastic energy we all need.

6 February ’09THEPLANNER

T H E C O N C I E R G E E D I T I O NIn th is Issue

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Venue destination Decisions aren’t all just about money, espe-cially when considering destination or venueselection, where choices are only limited byimagination and creativity. Associate EditorJyl Ashton Cunningham looks at what goesinto making a destination decision.

On the road againNutritionist Dr. Pierre Geoffroy waxes philo-sophic on our many questionable foodchoices (including his own) and offersadvice on how to eat better on the road.

Advice on the GSTIn this world nothing is certain but death and taxes said Ben Franklin. In Canada, thatmeans the GST (Goods and Services Tax).Two new authors from the firm RaymondChabot Grant Thornton bring planners up tospeed about the impact of the GST in thisfirst in a series of articles.

Restaurants = deals Every penny counts for planners, but some-times an obvious potential for savings goesunnoticed. Restaurants, for example, shouldbe considered as potential venues and not justeateries. Cynthia Fell explains why we need tochange the paradigm on restaurants.

2105 de la Montagne, suite 100Montreal, Quebec H3G 1Z8

Telephone: (514) 849-6841 ext. 315 Fax: (514) 284-2282

MANAGING EDITOR Leo Gervais [email protected] EDITORS Camille Lay [email protected]

Jyl Ashton Cunningham [email protected] ARTIST Matt RiopelSALES James Paulson [email protected] Tania Joanis, Patricia LemusEXECUTIVE ASSISTANT Debbie Barlow

CONTRIBUTORS Guylaine Dallaire, Cynthia Fell, Pierre Geoffroy, Manon Harvey, Stacey Hanke, Barry Siskind

The Planner uses 30% recycled post-consumer paper.

Cover: Matt Riopel

Poste-publication No. 40934013

Colour printer: Litho Express, (514) 816-3865, www.lithoexpress.ca

The Planner is a monthly publication distributed to professional meeting and event planners across Canada.

THEPLANNER

February ’09 7THEPLANNER

Do readers prefer print or Web ads?British consumers responding to a recent survey by

Deloitte LLP said they pay more attention to ads in magazinesthan any type of ads on the Internet.

But television is still king: Fully 84 percent of consumerssaid TV had the greatest impact on their buying decisions, fol-lowed by magazine ads (54 percent) and newspapers andonline advertisements (45 percent). The survey polled peoplebetween 14 and 75 years of age. Interestingly, 64 percent ofthose surveyed found Internet ads to be more intrusive thanthose in newspapers… Speaking of reading, The Globe andMail recently reported that national book sales had grown by4.9 percent, and that coincidentally coincided with theirplanned expansion of their book section.

Sony unveils flexi-video screenSony Corp. recently unveiled a bendable video screen and

eyeglasses that allow a wearer to watch a movie from anylocation. The OLED (organic light-emitting diode) screen andeyeglasses were unveiled at the Consumer Electronics Showin Las Vegas.

On the Web: www.sony.ca

Finding the WiFiEver had the frustrating chore of getting your laptop out of

the case and boot up to see if you have a wireless signal?Those days are over. The WiFi Seeker will find the strongestwireless signal (802.11 b/g) or “hotspot” by simply pointing itin any direction, pushing a button and holding it down. A redlight will flash until it finds a WiFi signal within 300 feet andwill then remain lit. About the size of three postage stamps, itis compact and convenient and easily attaches to a key ring.Recommended for mobile planners.

On the Web: www.wifiseeker.com

How companies are cutting inresponse to the economic slowdown

All industries have been affected by the global economicdownturn. The National Business Travel Association recentlysurveyed 320 corporate traveler managers between July andSeptember 2008 to find out what they will be doing inresponse to the economy and higher travel costs.

Among the findings:

Increasing teleconferencing and Web-based meetings 75%

Sending fewer employees toconventions/conferences/tradeshows 51%

Eliminating all nonessential corporate travel 50%

Encouraging employees to book midprice/limited-service hotels vs. luxury hotels 41%

Reducing meetings and company events 39%

Working to renegotiate hotel rates 32%

Implementing stricter pre-trip approval requirements 25%

Undergoing a temporary travel freeze 9%

Experiencing no impact on business travel 23%

If your company has done something different to save money,please let us know via email at [email protected]

On the Web: www.nbta.org

The criteria, choices and salespitch involved in

making the correct choice

As the world inches into 2009 with more than a hint oftrepidation, meeting planners across the globe areregrouping, rebudgeting and reinventing strategies in

order to meet the growing demand for a decreasing bottom line.

While budget is important, decisions aren’t all just aboutmoney, especially when considering destination or venueselection, where choices are only limited by imagination andcreativity. So what determines the criteria for where the nextcompany incentive, AGM, sales meeting or holiday celebrationwill take place? Why are some destinations always popularand some a hard sell? What makes a venue stand out from thecrowd? Why choose one hotspot over another? The follow-ing 10 points offer some explanation as to how decisions aremade, perhaps some more consciously than others.

MARKETING The objective of a good marketing campaign is to capture

the audience by making the product stand out from thecrowd. Successful destination marketing has to define whyone region or country should be selected over another. “It’sBetter in The Bahamas” for instance, really says it all, althoughthe campaign continues by defining the many differentislands and their unique qualities. “Homecoming Scotland” isthe country’s 2009 marketing campaign, destined for great

success as Scots worldwide are encouraged to revisit the auldcountry and revel in the traditions that are exclusive toScotland whether for business or pleasure.

As enticing as any marketing campaign may sound, italways pays to visit the destination first-hand before recom-mending anywhere to a client. Check out tourism bureaus forfamiliarization (fam) trips, but be prepared to answer somefairly detailed questions about the proposed event.

GREEN INITIATIVES While the consensus is green events cost more, selecting a

venue that follows green practices should not be anymoreexpensive, as most of the desired initiatives have already beencovered by the property. Planners who select hotels that usethe Green Key Eco-Rating Program are well on their way tomaking a smart choice and to having the foundation on whichto build a solid green mandate for their event.

On the Web: www.hacgreenhotels.com.

EVENT HISTORYKnowledge of past events is definitely a useful tool, how-

ever it is not necessarily a good idea to try something differ-ent if the group has used the same venue or destination yearafter year, for whatever reason. Quite often, better rates canbe negotiated with a venue if an event is locked in for threeyears or more, or it may simply be that the client has growncomfortable with the venue location, the free parking or sim-ply the cost. When using hotel or resort properties over a fewconsecutive years, pay close attention to accommodation stan-dards, quantity of food, etc., to ensure the event is just asgood as the first year.

WEATHERWeather is probably the first factor considered when select-

ing a destination. Canadians who don’t ski love to get away


Making a wise destination selectionBY JYL ASHTON CUNNINGHAM, CMP


Client safety is paramount to any plannerfrom the cold winter weather, while active folks find April andNovember to be arguably the least desirable months to meetin Canada with little snow, no golf and unpredictable temper-atures, especially in the east. The beauty of Canada is thatthere is nearly always temperate weather somewhere on thecontinent at any time of year.

Suggest to clients that they get feedback from the delegateson whether they prefer seaside, countryside or city destina-tions and remember that free time is just as important asmeeting time. It’s no use taking a group to a fabulous desti-nation without giving time to enjoy the experience, whateverthe weather. For international destinations, if unsure about theweather at the time the event is planned, contact the localtourism board or check out the Internet.

SAFETYEnsuring client safety is paramount to any planner,

whether from a social unrest, weather or petty crime perspec-tive. Tourism bureaus offer advice on personal safety and theWorld Health Organization (www.who.int) offers informationon health issues in many different countries. Students andprofessionals can also check out www.destineducation.ca.Designed primarily for students, the site offers lots of usefulinformation to any traveller.

FACILITIESWhen selecting a destination or venue, find out what is

offered in terms of in-house facilities. On-site health and fit-ness clubs, spas, stores and a selection of restaurants either onproperty or close by are usually at the top of the list of must-or-nice-to-haves. A resort or property that caters equally aswell to partners and/or family, as to the corporate client, willbe a popular choice. For destinations where business is themain purpose, free Internet access, inexpensive telephonecalls, a business centre and in-house fitness centre are amongthe most popular requests from delegates.

EASE OF ACCESSDirect flights and/or easy public transit access, under-

ground access in frigid weather, free parking, wheelchairaccessibility are all determinants for a successful choice ofvenue from the traveller perspective. Destinations that requiremore than one airport transfer should be avoided if possible,however attractive they seem. Encourage guests to pack atleast two changes of clothing in their hand luggage in casechecked bags are misplaced.



To eat, perchance to sleep(and stay healthy on the road!)BY PIERRE GEOFFROY, MD, CM, MSC, FCFP

So the holiday season is over and we are settling back intothe routine. For many of us, this means more travel.

I was again reminded of the waistline perils of travel on myfirst overnight trip of the year. On the heels of the holiday fes-tivities, I didn’t realize how effortlessly the calories could begorged until too late. At first, it seemed fairly innocuous. Itwas to be a short business dinner with a few colleagues. Withthe drinks came delicious amuses-gueules or appetizers. Aftermaking our dinner selection, hot buns, olive oil and the housespecialty asparagus spread appeared... and disappeared!

Following an appetizer of creamy coquilles St-Jacques, the8 oz. filet I ordered seemed more like 16 oz. By the time I’dhad some wine, most of a giant baked potato, buttered mush-rooms and carrots, I could no longer face desert.Unfortunately, my crimes against the waistline didn’t stopthere. Instead of taking the short walk back to the hotel Iaccepted a ride and, failing to seek out the staircase, I settledcomfortably in the elevator on my way to third floor.

The trouble didn’t end there. Having a stomach full of fatty

foods and alcohol flooding my neurons, my sleep was of poorquality and shortened duration.

While the evening was successful from a business perspec-tive, I felt tired and sluggish at the meetings the following dayand consequently my performance suffered.

Focusing on the health impact of the evening, what couldI have done differently?

While dinner was good, we ate late and I had a heavy meal.This, combined with alcohol, interferes with the quality ofsleep. Furthermore, due to a series of biochemical effects atthe neuronal level, anything but a modest intake of alcoholcan cause very early awakening in the morning. The net effectis shorter and poorer quality sleep.

The problem doesn’t end there. While sleeping, our bodiesneed less energy. Consequently, most of the digested dinnergets stored as fat. The high caloric content of what I ate meansa lot of fat cells got fatter. What is worse, after sitting for sev-eral hours at the dinner table, I hardly did any physical activ-ity. I might have walked to the hotel. It was a nice evening. Icould have used the stairs rather than the elevator. I missedan opportunity to burn a few calories.

I could have eaten less! Better yet, I could have made wiserfood choices. Generally speaking, restaurant food is very highin fats. Knowing this, I could have selected one dish of high-er fat content (e.g., the steak) and have skipped the appetiz-er and the olive oil on bread. A house salad with a light dress-ing might have better complemented a healthier yet satisfyingmeal. Ask for steamed vegetables without butter. That’s morecardio-friendly.

Take every chance you get to be physically active. If there area few blocks to walk – walk them; If you need to go up a fewfloors –find the stairs; in the airport, don’t use the automated side-walks, walk; when parking, no need to be parked in front of thedoor, park farther; when a taxi is letting you off disembark a fewblocks sooner. Every step counts, so take as many as possible.

Judicious selection of meals, modest alcohol consumptionand physical activity are the keys to staying fit and healthy. Somake your travels healthy and productive by eating well, exer-cising and sleeping better.

• • •Dr. Geoffroy is a family physician and nutritionist. In addition

to research and teaching activities, he also runs a family weight

management clinic. He is available to give conferences on nutrition,

lifestyle and weight loss issues and can be contacted via e-mail at:

[email protected].

REPUTATION AND LEVEL OF SERVICEWord of mouth continues to be one of the most popular

ways of finding the perfect venue. CanSPEP’s OnlineAssistance program, one of their many member benefits, isused on a regular basis to get recommendations from col-leagues. MPI’s monthly member meetings are a great way foranyone looking for advice on venue selection and experiencereally is the best recommendation.

On the Web: www.canspep.caOn the Web: www.mpiweb.org

BRAND PREFERENCE AND FAVOURITISMMany corporate clients have brand preferences, especially

with airlines and hotels. Find out whether this is the case inthe initial client meeting, to avoid potentially unnecessaryresearch. Less scrupulous planners may select venues thatoffer them a kickback or commission that they don’t passonto the client. This is a risky practice for anyone taking amanagement fee from the client as well. Commission onaccommodation for example, nearly always has to be writteninto a contract that the client may have access to at any time.If points are offered as an incentive to stay in a particular

property, always offer them to the client first, and get aresponse in writing before claiming any awarded points.

ONE-STOP SHOPPINGThe all-inclusive resort has become very popular with plan-

ners, as most of the budgeting is taken care of by the venue.Negotiations become a little trickier if off-site events are tak-ing place, although it often still pays to go with the all-inclu-sive option and pay extra for off-site functions. Many resortsalso handle recreational activities, and that generally works inthe planner’s favour as there is less paperwork and liaisonrequired. Also, local suppliers tend to work best with localclients and are loathe to damage their reputation with some-one who will give them repeat business.

Whatever the reasons for selecting a particular venue ordestination, the above guidelines and information shouldassist in the process. Whether travelling in Canada or abroad,take the time to do some research and ask around for adviceand recommendations. Happy travels!

Jyl Ashton Cunningham is a meeting and incentive planner and

freelance writer based in Oakville, Ontario. Jyl can be reached at

[email protected]

• • •


Word of mouth still works for venuesCONTINUED FROM PAGE 9


BY GUYLAINE DALLAIRE AND MANON HARVEY

Planning an event in Canada? Expecting attendees fromabroad or just Canada? Should GST (Goods and Services

Tax) be a concern? Certainly, but GST can be planned for as well!The first step consists in determining the type of event. Are

you planning a trade show? A convention? A show? A meetingof employees or executives? The GST’s impact depends on thetype of event.

This is the first in a series of articles dealing with commod-ity – Canadian and international tax issues when organizingevents. This article considers the application of GST to inter-national conventions in Canada. Provincial regulations mayvary and will be discussed in future articles.

Should GST be collected on reg-istration fees for an internationalconvention organized in Canada?What about sponsorships, promo-tional material, advertising, orspace rental by exhibitors? Arenon-residents of Canada subject toGST? Are they entitled to refunds?These are some of the questionsthat we are frequently asked byconvention organizers. The appli-cation of GST to two apparentlysimilar conventions may be totallydifferent.

DEFINING A CONVENTIONWhat is a convention for GST

purposes? A convention is a formal meeting or assembly thatis not open to the general public. A convention does notinclude a meeting or assembly mainly intended to provide anytype of amusement, entertainment, or recreation, to conductcontests or games of chance, or to allow the conventionorganizer or participants to conduct business, for example, inthe course of a trade show that is open to the general public.

To determine the application of GST to an internationalconvention in Canada, the various parties involved must bedefined. Who is the sponsor? The organizer? Attendees? Whatis the legal structure? The answers to these questions will helpdetermine whether the convention qualifies as a foreign con-vention, as defined by law, since such qualification will deter-mine the applicable rules.

The sponsor of a convention is defined by law as the person who convenes the convention and supplies admis-sions to it. The organizer of a convention is the person thatacquires the convention facility or related convention supplies

(audio material, furniture, etc.) and organizes the conventionfor the sponsor. Attendees are persons who pay an admissionfee to attend the convention.

Once the various parties have been determined, the next stepis determining whether the convention is a foreign convention.

Under GST legislation, a “foreign convention” mustmeet the following conditions:

1. At least 75% of the admissions are, at the time the spon-sor of the convention determines the amount to be charged asconsideration therefore, reasonably expected to be suppliedto non-resident persons, and

2. The sponsor of the convention is an organization whosehead office is situated outside Canada or, if the organizationhas no head office, the member or majority of members man-aging and controlling the organization is, or are, non-resi-

dents.The tax authorities have indicat-

ed that, to determine if the percent-age of non-resident attendees is75% of total attendees, the sponsorcan use the number (percentage) ofnon-resident attendees who:• attended previous conventions• are usually invited to attend theconvention• are listed as members

When a convention qualifies asa foreign convention, the sponsoris not required to register for GST,since the government considersthe convention as not being a com-mercial activity. Accordingly, thesponsor is not required to collect GST on admissions or reg-

istration fees or on the rental of space to exhibitors (even ifthe fees are charged to Canadian residents). However, if theconvention includes social, tourism or other entertainmentactivities that are optional or billed by the sponsor, the spon-sor may be required to register for GST or collect GST on suchincome. There are planning options, however, under whichthe sponsor may not have to register for GST.

The application of GST will vary if the convention does notmeet the foreign convention criteria. Such conventions arecommonly referred to as “domestic conventions.”

The sponsor is then required to register for and collect GSTon a portion of the admission, even if the admission ischarged to a non-resident of Canada. GST will be charged onthe rental of space to exhibitors who are residents of Canadabut not to those who are non-residents.

Planning for the GST made simple


The application of GSTwill vary if the conventiondoes not meet the foreign

convention criteria. Such conventions are

commonly eferred to as”domestic conventions.”






Forget the New Year’s Resolutions youset year after year that never get you

to a new level.In fact, many of you have already fall-

en from your resolutions. According toTony Robbins, 80 percent of individuals’ New Year’sResolutions are gone within one week and 98 percent withinsix weeks. Less than 1 percent follow through, know whatthey want, know why they want it and have an intelligent planto make it happen.

When the changes you want to make are a must for you,you will fight tooth and nail to make it happen. When youreach this new level of communicating at your best you willnever go backwards.

You first need to reach a realization that says, “How I com-municate with others is not OK with me. I know I am betterthan this. I am committed to do whatever it takes to make achange.” When you make the link to what you’re committedto and what you’re about, changes in your communicationbehavior will happen.

With change comes the unknown. Without change comeslittle to no improvement in our professional and personal lives.Most of us do not make changes because it is not easy. No onesaid you needed to do this alone. Consider working with acoach, friend, peer or family member. Your coach is someonewho can give you encouragement, direction and the push youneed to keep you moving forward and taking action.

Changing your communication behavior includes four steps:awareness, understanding, acceptance and taking action.

1. AWARENESSA prerequisite for making a change is you are aware of

your strengths, weaknesses and impact on others.

To truly be aware you need to ask others to give you construc-tive feedback. What you become aware of might be unexpect-ed and surprising, but that is the nature of making a change.

2. UNDERSTANDINGThis is the stage where you say, “Ah ha! I understand what

needs to be done to make the change I want to make.” Youhave reached a stage where you stop denying this change isneeded and are willing to accept it.

3. ACCEPTANCEDuring this stage, you accept this can be the new you. You

are more open-minded, more interested in making the changeand focused to move forward.

4. TAKING ACTIONTaking action is the most difficult step. What distinguishes

a great communicator from an average communicator is this:Great communicators do what average communicators do notwant to do. Take action today. Not tomorrow, not next week,but today to begin making changes so that one year fromtoday you are not stuck in the same spot.

Put your commitment to yourself in writing.1. Make a list of the changes you are encountering now.

Your list should include changes you have chosen, changesimposed on you, changes you look forward to, changes youhave some anxiety about and so on.

2. Which change listed above presents the most difficultchallenge for you?

3. What do you need to do differently?

Stacey Hanke is an executive consultant, author, coach and speaker

with 1st Impression Consulting, Inc. in Chicago, Ill. Contact her at:

[email protected] or (773) 209-5970.


BY STACEY HANKE

Four steps to making a change


THE COLD TRUTH ABOUT ICEWINEWhile the name “Icewine” is well known, recent research

has told Peller Estates that many consumers are not fullyaware of what it is, how it is made, what it tastes like, andwhen and how to serve it. The Planner asked Pellar Estates tooutline some of the cold truth about icewine:

SO WHAT IS ICEWINE?Icewine is a rare wine produced from the juice of grapes

naturally frozen on the vine, before being harvested tempera-tures must drop below minus nine degrees Celsius leaving thegrapes frozen solid.

HOW IS ICEWINE PRODUCED?The production of icewine follows a traditional and

extremely labor intensive method. For example, to produceits award-winning icewine, Peller Estates must leave a portionof its grapes on the vine long after the usual autumn harvest.The thick skin of the grape helps protect it from late seasonhazards of disease, animals, and battering winds. Harvestingthe frozen grapes only begins when temperatures drop, andstay below minus nine degrees Celsius well into Decemberand sometimes even January at which point the juice has sep-arated into crystals of ice and a sweet concentrated syrup.

The grapes are then carefully hand-harvested, sorted andpressed while frozen, leaving the skins, seeds and shards ofice behind and allowing the intensely sweet and flavorfuljuice to flow from the press.

The concentrated juice then goes through several weeks offermentation, followed by several months of barrel aging. Theresulting icewine is sweet and exquisitely flavorful and aromatic, with an alcohol content of about 10 per cent.

WHY IS ICEWINE CONSIDERABLY MORE EXPENSIVE THAN OTHER WINES?

It takes every single grape from an entire vine to yieldenough juice to make just one bottle of icewine – ten timesthe amount of grapes used to make regular wines. Add therisk of the grapes being stolen by hungry birds or damagedby hail or harsh winter winds, and you can understand whyicewine is so rare.

WHAT DOES ICEWINE LOOK LIKE?Icewine pours much more thickly than an ordinary bottle

of wine; the first indication of its concentration of flavor. Thecolor is a deep, rich amber, often called “liquid gold.”

WHAT DOES ICEWINE TASTE LIKE?The bouquet of icewine is a blend of exotic fruits and

fragrances and the taste holds intense flavors.

Peller Estates icewine is sweet, with tastes of honey and apricot, followed by luscious peaches, then an incredibly longfinish of ripe mango and honeydew melon.

HOW IS ICEWINE SERVED?Icewine is a luscious dessert wine, to be served at the end

of a meal and sipped and savored much like a fine liqueur(however the alcohol content of icewine is considerably lessat only 10 per cent). A half-bottle of icewine can be sharedamong six to eight people — a little goes a long way! First,chill the bottle for one to two hours. Use the same glasswareas you would for your favorite after-dinner drink; smallenough to hold a one or two ounce serving. Then, pour asmall amount into each glass. If you haven’t tried icewinebefore, you may want to make your first taste even smaller.Upon tasting, take a moment to let it move around yourmouth -- each passing second brings a new wave of flavor.

WHERE DID ICEWINE ORIGINATE?Icewine was originally discovered and produced in

Franconia, Germany, back in 1794. Today, Canada is knowninternationally as the largest and best producer of icewinewith the majority of the vintage coming from Ontario’sNiagara Peninsula.

Peller Estates Winery in Niagara-on-the-Lake celebratesIcewine every day with tastings of our award winning Icewinewhich include Vidal, Riesling and Cabernet Franc. EveryJanuary, during the Niagara Icewine Festival, the winery hostsIcewine dinners, tastings outside at an Ice Bar and even anIntense Icewine Weekend where guests get to brave sub-zerotemperatures in the Icewine vineyards alongside WinemakerLawrence Buhler. The winery is located in the heart ofNiagara-on-the-Lake wine country and is operated by thethird generation of the Peller family.

Tel: (888) 673-5537On the Web: www.peller.com Ed. Note: See next page for a list of excellent dessert wines.

Ice wine offers chilly delights


GST will also be collected on optional social andtourism activities billed to residents and non-residents.

Obviously, organizing a convention in Canada involvesconsiderable expenses, plus GST. Any potential GSTrebates? Are there ways of reducing GST or obtainingrebates more quickly? Can a supplier assign the GSTrebate? These and many more topics will be covered infuture articles.

Guylaine Dallaire, CA, M.Tax., is a Partner in Raymond

Chabot Grant Thornton llp’s Commodity Tax Department. She

teaches in the Master’s in Taxation program at the University of

Sherbrooke and has been a guest speaker for specialized associa-

tions on numerous occasions. She has written two reference doc-

uments, one on municipal issues and the other on health matters,

the latter of which is posted on the Government of Quebec’s Web

site. Her extensive client list includes major entities in the real

estate sector, public and parapublic utilities, government bodies

and event organizers.

Manon Harvey, LL.B., LL.M. has been with Raymond Chabot

Grant Thornton llp for ten years. She specializes in Canadian

commodity taxes and has developed a keen interest for U.S. and

European sales taxes.

Both authors are committed to serving their clients and have

developed extensive expertise with event organizers.

CONTINUED FROM PAGE 12

GST options

Dessert wines of the yearThe following wines were cited as the Top Ten dessert wines ofthe year in the Dec 08/Jan 09 issue of Wine Access. Prices rangefrom $20 to $110:

1. Soaring Eagle 2007 Gewürtzraminer Icewine, NaramataBench, Okanagan Valley, British Columbia2. Château des Charmes 2006 Late Harvest Riesling, Niagara-on-the-Lake, Niagara Peninsula, Ontario.3. Iniskillin Ontario 2007 Cabernet Franc Icewine, NiagaraPeninsula, Ontario4. See Ya Later Ranch 2007 Ehrenfelser Icewine, Oliver,Okanagan Valley, British Columbia 5. Quail’s Gate 2006 Riesling Icewine, Westbank South,Okanagan Valley, British Columbia6. Caroline Cellars 2006 Vidal Icewine, Niagara Peninsula,Ontario7. Downey’s Estate 2007 Cassis, Ontario8. Jackson-Triggs Okanagan 2007 Grand Reserve RieslingIcewine, Okanagan Valley, British Columbia 9. Mission Hill 2006 Reserve Vidal Icewine, Okanagan Valley,British Columbia10. Konzelmann Estate 2007 Vidal Icewine, Niagara escarpment,Niagara Peninsula, Ontario

Two steps to help avoid jet lag

STEP 1: BYOB. BOTTLE OF WATER THAT IS.Keeping hydrated is THE most important part of avoiding jet-

lag. In-flight air is drier than any of the world’s deserts. Relativehumidity is 20-25% in the Sahara or Arabian deserts, while opti-mum comfort is around 50% humidity.

In-flight cabin humidity’s gradually fall on long-distance high-altitude flights in many cases approaching 1%.

Basically there is no way to avoid the fact that your body willbecome dehydrated to some degree as a result of flying long dis-tances in near-zero humidity in commercial jet cabins. So weneed to drink water en route, and also remember to drink plen-ty of pure water for several days after landing.

ABCs to avoiding dehydrationA. Drink at least 8 oz. of water every hour en route.B. Carry on your own bottle of drinking water when you fly,

to sip on when service is not available.C. En route, ask for bottled or canned water when the bar cart

comes by. (Avoid tap water on airplanes. There are no standardsfor commercial aircraft water tanks, for cleanliness, treatmentprocedures, nor water quality in cities around the world wherecommercial jets refill.)


In fact, we wouldn’t be surprised to see companies pay thestars more as it’s time to change pay differentials between thegood, better and best staff. Rewards will go to those who arefast, accurate and find ways to do things better.

FOODPeople will expect simple, fresh local produce. This may be

one of the few areas where you can do something green in2009, at no cost impact to your event by encouraging localproducts and producers. It goes without saying that weshould also be supporting local beer and wine producers.

CSR (CORPORATE SOCIAL RESPONSIBILITY) Green will probably be the first place where everyone cuts

if it’s more expensive. You should still keep it on your agen-da but you may want to be a bit more flexible in 2009. Whileit remains a priority, financial concerns will take precedencein 2009. One positive impact will be more local meetings andan increase in the use of videoconferencing that will reducetravel.

CONSUMPTIONConspicuous luxury experiences will be out – it’s back to

reality and supersizing will now be downsizing. High-endrestaurants are removing costly dishes from menus and those$500 bottles of wine will continue to improve on the shelves.

What we will see more of is what we could call PowerPointau vin. Free meals will be replaced with working/presentationmeals. Turnkey packages where a meal and the AV is includ-ed will start cropping up – you will pay more for the AV andless for the food as one is fully deductible and the other is 50percent deductible. So, astute restaurants will equip them-selves accordingly. Chef’s tables may become trendy again, asthey present excellent value in the form of food and entertain-ment.

SPONSORSHIPSIt’s never been easy asking for and getting sponsors and it’s

going to get a whole lot harder this year. Our suggestion isbefore you even consider contacting a company for sponsor-ship, ask yourself what’s in it for them — concretely, not piein the sky: If you sponsor this event, here is what you canexpect from us. Many companies used to sponsor withoutasking too many questions and without too many expecta-tions, but those days are gone. There are real expensesattached to sponsorships, and unless a return on investment(ROI) can be shown, it’s going to be almost impossible for youto obtain any.

Recessionista and chicenomicsA new breed of shopper/consumer will appear: The

Recessionista. They will be looking for chicenomics, which isquality, style/design, durability and great value as competitivebids will be sought more frequently. Times of change offergreat opportunities but the faint of heart will not survive, asthey will only see challenges. Fearlessness will be essential inthe current economic climate.

A NEW OLD MARKETSpeaking of new breeds – a group of us were having sup-

per in a restaurant recently and shortly after we arrived ourneighbour at the next table got up to leave. She told us shewas off to see Tina Turner, who was performing that night.Someone from our table said, “I’m sure she’s not young anymore, she must be at least 70.” The lady replied, “She’s 69, alot younger than me – I’m 80.”

The reason this is interesting is that this is a trend in itself– older people enjoying life (we are talking boomers andzoomers here). They have money, they are still in good health,they have time, relatively speaking but some faculties arediminishing, hearing for one, eyesight and patience to name afew others. So, if you want to cater to this emerging segmentremember to make it simple and have a special extension forseniors to call where someone can handle their needs in amore personalized fashion.

Also, this 70+ demographic may not be not computer savvyand prefers paper, as it’s easier for them to read from. In fact,most people over 50 who wear glasses prefer reading frompaper rather than a screen. The green trend notwithstanding,we must remember that business is business and we have tocater to what clients want. Well, you don’t have to – and infact a lot of businesses don’t – but those that do will get thesenior business as they work well into their seventies.

We expect 2009 will bring consolidation and restructuringfor the meeting and travel industry in most sectors. Strongcompanies that embrace opportunities for change will emergeeven stronger as they head into 2010 with perhaps even morecustomers, better products and fresh market strategy. Expectconference attendance to decline due to corporate budgetcuts; also expect associations to lose members. Face-to-facemeetings will remain the most important tool for a number ofreasons from relationship and trust building to developing asense of community and engagement.

• • •


Challenges and opportunities in 2009CONTINUED FROM PAGE 5


Restaurants offer cost-effective solutionsBY CYNTHIA FELL

Unless you’ve been hiding out under a rock, you willbe aware that we are facing some tumultuous eco-nomic times. Or, maybe this financial roller coaster

was what drove you to hide under that rock in the first place!But the world doesn’t stop and, while business may be slow-er, client demands are just as great. How can you meet thecompeting demands of tightening budgets AND hold a greatevent… How about restaurants?

Yes, the old, reliable restaurant may be your answer toplanning a great and budget-conscious event. These venuescan contain a whole host ofhidden cost savings for you.

First and foremost is the lackof a rental fee. Rather thancharging a room rental rate,most restaurants will let youhave exclusive use of a space ifyou guarantee them a minimum amount of revenue from yourparty. Often, this amount is less than what you would havespent for your guests’ food and beverages. Remember you don’thave to worry about the cost of furniture rentals or creatingambiance – this is taken care of for you at no extra charge.

FREE ENTERTAINMENT COULD BE PROVIDEDSome restaurants also provide free entertainment that can

be a source of cost-savings over renting an act for an evening.Many fine dining restaurants (and indeed even some morecasual locations) have in-house entertainment that can rangefrom pianists to lounge singers to belly dancers. If theseartists are booked regularly by the restaurant, you are likelyto get a great deal if you want them perform at your function.Additionally, if your group does not require private space,

you can schedule your event on an evening when the restau-rant has entertainment. Your guests can mingle and enjoy liveentertainment at no additional cost.

Although often taken for granted, the wait and kitchenstaffs are also sources of cost savings. The cost of service isincluded in the price of the food and not in addition to it. Asan added selling feature, most upscale restaurants have expe-rienced staffs that have extensive knowledge about the foodand drink that is served.

Finally, above and beyond the direct and indirect cost sav-ings, restaurants are a source of financial and logistical flexi-

bility for you. Restaurants canprovide public, semi-private orfully-private space whichremoves the hassle of rentingtoo much hall or squeezingguests into too small of avenue. Many restaurants canhost after-work cocktail recep-tions rather than full-blown

events; it’s a welcome source of additional revenue for therestaurants so they are more than happy to offer it.

There are many ways to stretch your event dollars at arestaurant event, ranging from an informal cocktail receptionto a full-blown dine-around, giving you economical options toutilize when the financial squeeze is on.

Going through harsh economic times requires us to bemore aware of pennies and cents, but that doesn’t mean wehave to do away with all of life’s little pleasures. With somecreativity, resourcefulness, and willingness to explore alterna-tive options, you’ll be able to plan a fun and memorable eventwithout breaking the bank.

Cynthia Fell is the President of Restaurant Events (formerly known

as Dining Events). She can be reached at [email protected]

or 1 (866) 796-2294.

There are many ways tostretch your event dollars.


Restaurants in the Atlantic provincesNew BrunswickMontcton www.moncton.ca

La Teraz is a venue for incredible events with its own art gallery,restaurant and bar service and can host up to 150 guests for busi-ness events ranging from workshops and conferences to productlaunches. La Teraz is where creativity comes alive when designingan event in the heart of Moncton.

There is parking for up to 40 vehicles on premises and access toall our audio and visual resources including projector, screen, wire-less mic, fax, Internet access and flip charts including paper at noextra cost. We believe that customizing events is a key to a success-ful business meeting or event. We have several packages in variousprice ranges and have just added a meeting room more suited tomeetings for smaller work groups.Tel: (506) 854-0220 On the Web: www.lateraz.com

McGinnis Landing Restaurant is located in the Ramada PlazaCrystal Palace in Greater Moncton. McGinnis is a great fit for thecorporate customer with breakfast, lunch and supper with room for200 and two private rooms for functions for 20 or 40 people. Theirmenu consists of a delicious mix for all tastes, from steak to pastaand much more. They also boast a Simply for Life menu.Tel: (506) 856-6995

Saint John www.tourismsaintjohn.comConvention-goers in Saint John, New Brunswick can easily taste

a variety of foods and not even have to venture outside all withinthe “Inside Connection” Pedway system. This indoor walkway con-veniently links two major hotels “uptown” to array of dining estab-lishments, meeting spaces and other cultural and entertainmentvenues all within a 5 to 7 minute walk. Here is info on a few uniquerestaurants in the uptown and surrounding areas:

There are many delicious restaurants in Saint John,featuring fresh Bay of Fundy seafood, and some of thefinest ones can be found in the Saint John City Market,which is the oldest continuing farmers market in Canada.Convention goers can do a gallery and restaurant hop orprogressive feast in the city’s heritage preservation dis-trict, a two-block area uptown filled with old brownstonebuildings and 11 art galleries.

The world famous Reversing Falls also features tworestaurants: The Falls Restaurant & the Falls Gardens,both overlooking the famous reversing rapids where theBay of Fundy’s highest tides in the world force the St.John River to flow backwards twice daily.

Reggie’s, with its turn-of-the-century pressed-tin ceil-ing and familiar staff, is well-situated in the heart of thecity centre. Reggie’s a family-run, friendly atmospherethat is homey and comfortable for groups. Reggie’s is “asclose as you can get to an old-fashioned diner.

When the evening calls for simple fare, Romano'sPizza, on Main Street West, is “…always reliable. It’s thekind of place to go with friends for a beer and a pizza. Ifyou’ve had a rough day, we recommend you ask for dou-ble cheese—you’ll love it!” Vito’s is another very popularItalian restaurant located in the heart of the City’s uptown.

One of the best places in town for steak is the ThreeMile Beverage Room located on the corner of RothesayAvenue and Golden Grove Road, across from ExhibitionPark Raceway. Others prefer a more upscale diningexperience at Church Street Steakhouse in the City’shistoric preservation district, catering to a businesscrowd. The restaurant is actually one of a handful in thecity owned by the local Grannan family, geared to anypallet, including Mexicali’s, Grannan’s SeafoodRestaurant, and Steamer’s Lobster Company.

You may also want to check-out Billy’s SeafoodCompany in the City Market for a carefully-prepared var-ied seafood menu; or for the more fine-tuned palate, tryOpera Bistro located in the uptown area featuringexquisite dishes. Be sure to make reservations for AleHouse, also located in the City’s uptown area.

Delegates may also enjoy Shuckers Restaurant atopthe Brunswick square shopping complex in the DeltaBrunswick Hotel, or the Turn of the Tide in the HiltonSaint John Hotel located next to the Saint John Trade andConvention Centre.

TOURISM SAINT JOHNTel: (506) 658-2990 Fax: (506) 632-6118Toll Free (North America): 1-866 GO FUNDY (463-8639)On the Web: www.tourismsaintjohn.com

Labrador-Newfoundlandwww.newfoundlandandlabrador.com

LIGHTHOUSE PICNICSYes, a lighthouse, a picnic and a

meeting!Winner of the 2005 Hospitality

Newfoundland and Labrador, CulturalTourism Award, this restored lighthousestands as a beacon to the icebergs thatdrift south and the humpback whales asthey migrate north. Inspiration is agiven! A one-hour drive outside the Cityof St. John’s and let your board meetingbegin. The menu can be designed tomeet your needs and you can walk thecliffs and stare at the whales and ice-bergs (in season) on your coffee break! Tel: (709) 363-7456On the Web: www.lighthousepicnics.ca

ATLANTICA RESTAURANTMEETINGS

Planning a staff meeting or retreat?This award-winning restaurant (BestNew Canadian Restaurant, enRrouteMagazine 2007) is perched on the edgeof the Atlantic Ocean. Only a 15-minutedrive from downtown St. John’s, yourmeeting will get inspiration from theviews and the delicious fare.

Maybe it’s the light, maybe the salt airor perhaps the diverse mixing of humanpersonalities, all we know, is you willwant to return again and again. Theirdining room can accommodate 40-50people in several meeting configura-tions, with high-speed wireless Internetservice, overhead projector and screen,fax service and other business amenities.Tel: (709) 895 1250On the Web: www.atthebeachhouse.ca

THE RYAN MANSION A one-of-a-kind, unique and authen-

tic corporate meeting retreat that com-bines an opulent history, stunning artand architecture, gourmet foods and the

enduring legacy of the Titanic. Take overthe Mansion and ascend the grand stair-case crafted by the same craftspeoplethat built the grand staircase on theTitanic, the most famous ship in history.Tel: (709) 753-7926On the Web: www.ryanmansion.com

Prince Edward Island www.seasodesocial.com

Experience PEI with a dining roomwith walls formed of waves and sanddunes. Rodd Crowbush Golf & BeachResort, Atlantic Canada’s only 5 star/4Diamond resort, offers group dining andthemed events on the renownedLakeside Beach. The Over the Coals andUnder the Moon beach event canaccommodate groups from 50 to 250 peo-ple and comes complete with a tradition-al lobster dinner, Island entertainmentand a view of the most memorable sunsetagainst the waves you will see anywhere.On the Web: www.roadvacations.com

The New Glasgow Lobster Suppershas been serving lobster suppers in New

Glasgow since 1958. They are located at604 enroute 258 in New Glasgow, PEI,just five miles from Cavendish Beach.Specializing in fresh lobster served fromtheir lobster pound on premises withunlimited mussels, chowder, soup,salads, desserts and beverages.

They also serve Island-raised beef andham as well as Altantic salmon and scal-lops. Everything is baked fresh on prem-ises including the desserts. They canaccommodate groups of 10 to 400 guestsand have closed for private functions.Groups can bring in there own entertain-ment to make the event extra special.On the Web:www.peilobstersuppers.com

The Culinary Institute of Canada/Lucy Maud Dining Room can accom-modate up to 250 for a sit-down mealand 400 stand up reception.

They also allow full buy-out of therestaurant and also can accommodateguests for private dining. In-house dataprojectors, screens, built in sound sys-

Restaurants in the Atlantic provinces




Restaurants in the Atlantic provinces

tem are available.Whether you are enjoying a sunny day or a glorious

evening, the Lucy Maud provides the most picturesque viewof the Charlottetown harbour. Operated by the CulinaryInstitute of Canada, meals are prepared and served by the stu-dents under the guidance of their chef instructors. The facilityis open year round and offers unique fine dining experiences.Tel: (902) 894-6808On the Web: www.dineaid.com/lucymaud

Centrally located in historic downtown Charlottetown theInn Restaurant and Lounge is a full service restaurant. Theycan comfortably seat up to 70 people in our dinning room.Our menu offers a wide variety of items where traditionaldown-home cooking is their specialty.

Let them take care of the details for your next special func-tion. Whether it’s a wedding, family reunion or another spe-cial occasion, they can accommodate your group up to 100people. Let the restaurant cater your event and you’ll havenothing to worry about.Tel: (902) 894-8572On the Web: www.innonthehill.com.

As the customers say, “Excellent lobster, service and view!”Lobster on the Wharf serves lobster (of course), otherseafood, New York Strip loin steak, chicken, pasta and offersa children’s menu. Full restaurant buyout is rare, but possible.They can accommodate up to 110 guests in one room, buthave several smaller rooms. They also have a wharf patio anda topside deck that can be reserved with the Fairview Room.

Wireless Internet, blinds for the upstairs windows. Guestsprovide own screen and A/V equipment.On the Web: www.lobsteronthewharf.com

Peake’s Quay Restaurant is located on the CharlottetownWaterfront just a few feet from the Charlottetown Harbour andright next to Charlottetown's largest Hotel The Delta PrinceEdward, and less than one kilometer from other Major Hotels.

The great view from the patio, the largest in P.E.I., over-looks the Confederation Landing Park and Quartermaster Marina.

They are open from April until October. Seating capacity is400 and for stand up reception 600, with private rooms forsmaller groups and also off-site catering.

The menu features something for everyone from lobsterdinners to steak, as well as a luncheon menu and pub fare.The atmosphere is relaxing and casual, and offer some ofAtlantic Canada’s Best live entertainment.

Tel: (902)368-1330The Inn at St. Peters offers contemporary continental Fine

dining. Rated CAA/AAA Four Diamond. Dining room canaccommodate a maximum of 65 people, no minimum.

Partial full buy out (e.g. Reservation for 7:30, there may beone or two other tables finishing their dinner). Audio-visualpermitted once dining room is group only.Tel: (902) 961 2135On the Web: www.innatstpeters.com

Nova Scotia Halifax http://destinationhalifax.com/conventions

FIVE M&C RESTAURANTS IN HALIFAXHalifax, Nova Scotia, situated on the second largest

natural harbour in the world, is a modern port city teemingwith culture, heritage and fabulous cuisine. In fact, over thepast few years, its restaurant scene has blossomed dramatically,now offering a multitude of mouth-watering menus andexquisite environments. Top-notch chefs from around theworld have come with global expertise and have drawn onlocal product to develop delectable culinary creations.

Fid Restaurant is dedicated to the enjoyment and celebra-tion of locally grown food. Chef Dennis Johnston’s constantly-evolving dishes showcase the freshest ingredients in hisFranco-Asian cuisine and constantly “wow” your palate. Underthe direction of maître d’ Monica Bauché, Fid is a sophisticateddining experience perfect for an intimate group dinner orreception – the entire restaurant, capacity of 45, can bereserved. Fid also offers unique cooking lessons for groups, withparticipants taking turns preparing and enjoying drinks, appetiz-ers, main courses and desserts with the chef and bartender.Tel: (902) 422-9162On the Web: www.fidcuisine.ca

The Five Fishermen has been a cornerstone of fine diningin downtown Halifax for more than 30 years, and is housedin a building, established in 1816, that is steeped in local his-tory. The restaurant has a traditional feel with a nautical set-ting of brass, timber and stained glass. Chef Renée Lavallée’smenu is famous for its seafood and a bar of fresh salads andsteaming mussels with a variety of butters and sauces areincluded with any entrée. Private receptions or meeting spacefor groups ranging in size from 45 people in the privateCaptain's Quarters room to up to 100 in the Chef's Room.Tel: (902) 422-4421, Fax: (902) 422-4503On the Web: www.fivefishermen.com

Seven is a sophisticated dining room and lounge, knownas much for its food as it is for its extensive wine list. Its décor

CONTINUED FROM PAGE 29


Restaurants in the Atlantic provincesof dark wood, sultry lighting and exposed brick walls, is sleekand modern. Chef Brad Wammes uses only the best organic,locally grown meats and produce, and updates the menu sea-sonally to include the best ingredients available year round.There are two levels of dining with a sophisticated modernlounge on the main level and white linen service on the upperlevel. Seven is available for small business functions and largeprivate parties, with meeting space for 20 to 100 people.Tel: (902) 444.4777On the Web: www.sevenwinebar.com

Geir Simensen has virtually grown up in the kitchen, hav-ing a well-known local caterer as his mother. Geir set out tomake his own mark with Saege Bistro. This inviting up-scaleneighborhood bistro is delicately decorated in soft, naturalcolours, and enhanced by a stone fireplace, and a tricklingwaterfall. The private dining room, Purple Saege, can be setup for 35 - 40 persons (seated comfortably), 50-60 persons(stand-up cocktail reception) access to projection screen,projector, Wi-Fi, and private entrance, and complete privacyaway from the main dining room.Tel: 902-429-1882On the Web: www.saege.ca

The Waterfront Warehouse’s many authentic marine arti-facts lining the walls and ceiling help to create a fun and casu-al atmosphere at the only restaurant in the city to offer fresh,live lobster, crab and oysters all under one roof. Can bebooked on an exclusive basis for meetings, receptions, par-ties, product launches and any other type of corporate orsocial gathering. There is ample space for a presentation areato be set up complete with stage and sound system.

For groups, a custom menu can be created with the client’schoice of cuisine (as the venue is run by RCR Catering) how-ever this restaurant really specializes in premium-qualityseafood. In the warmer months, guests can enjoy one of thetwo outdoor patios which overlook the waterfront. TheEnglish-style Tug’s Pub is located at the front of the buildingand it may also be booked exclusively for smaller such gath-erings. The maximum capacity for this venue is 200 guests fora dinner and 350 for a reception.Toll Free: 1-866-257-0019Tel: (902) 454-8533On the Web: www.rcr.ca

FOR MORE INFORMATION ABOUT HALIFAX:http://destinationhalifax.com/conventions

Cape Breton http://capebretonisland.com

Imagine a home away from home: the comfort of your ownliving room with the service and hospitality of a first-raterestaurant. With its fireplace, incredible view and stylishlymodern leather furniture, the VIP Lounge is the perfect placefor a private dinner with friends or a private meeting with thatimportant client.

Enjoy a drink before dinner with business associates; thenproceed through a side door to Mescalero’s. Or stay rightwhere you are and share a quiet supper. The Wiklatmu’j, VIPLounge is fully equipped with wireless Internet and can be setup as a lounge, dining room, or a combination of both. Makeyour guests feel like the very important people they are -choose the VIP Lounge.Tel: (902) 562-6826

Flora’s Dining Room and the Lakeside Restaurant arelocated at the Inverary Resort in Baddeck on the worldfamous Cabot Trail on Cape Breton Island. Flora’s providesthe perfect setting for a formal or casual group event. Or adining experience on the shores of the Bras d’Or Lakes at theLakeside Restaurant is perfect. The resort chef is known forfabulous seafood creations, succulent New Zealand rack oflamb and perfect pasta dishes. Plus the Inverary Resort is theonly resort in the area with a pastry chef. Not only is the fooddelectable, the view and the service are also excellent.Tel: (902) 295-3500

Located in the heart of Downtown Sydney, Joe’sWarehouse is close to all local amenities, and waterfronthotels. Reserve the Grand dining room for larger groups, ofup to 200 guests. Or accommodate a smaller function in ourPrivate dining room. Joe’s Warehouse has an extensive menuwith the freshest local seafood, the finest cuts of beef, pre-pared to above industry standards by our highly trained andexperienced chefs. Order from our menu, or create a person-al menu, specific to your tastes. They also have the mostextensive wine list in the city. Their in-house bakery offersfresh, specialty baked goods adding a uniquely, special touchto corporate packages--designed to company or group’s pref-erences. Contact their special events manager to design yournext corporate event.

Their team of professionals will help guide you and ensureall of your needs are met, from booking, menu selection,event set-up, and booking local entertainment.Tel: (902) 539-6686

Planners see us. Don’t you need them to see you? To advertise, call (514) 849-6841 ext. 328


For some strange and mysterious rea-son, exhibitors at consumer shows(B to C) don’t follow the same

guidelines as those who chose trade shows(B to B). While there are some obvious dif-ferences, there is no reason that many ofthe same rules shouldn’t apply. Here are

some of the basics for the consumer show exhibitor:

GET FOCUSED One of the mistakes both trade and consumer show

exhibitors have in common is the lack of clear, measurableand realistic goals. For the consumer show exhibitor, thesemay include such things as selling products, setting up meet-ings for future business, branding, samplings and so on. Whatis important is to put a value on these activities ahead of timeand then ensure that your results fall within these guidelines.For example, if it would normally cost you $50 to realize asale of $1,000 in your normal activities, then use this as yourbaseline. Your cost for a sale at the show needs to fall belowthe baseline or you are not moving forward. However, onemistake consumer show exhibitors make is focusing all theirattention on immediate sales. Studies have proven that you

can expect to achieve between 30% and 60% more businesspost-show. These money-making contacts should also beequated into your calculations.

IT’S NOT RETAIL A consumer show exhibit is different from a retail store for

three reasons: Time, space and choices. Consumer show visi-tors spread their visit among hundreds of exhibitors whicheliminates the luxury of relaxed browsing. A typical tradeshow booth is 10 X 10 (3 meters. sq. meters), a fraction of thesize of a normal retail store. In addition, visitors have lots ofchoices to make in a very harried environment. All this meansthat your display, the number of products you bring and thefocus of your booth needs to be well thought out so you don’tadd confusion to the list of obstacles these visitors face.

PROVIDE A MEANINGFUL EXPERIENCE Customers don’t just want to buy products and services

they also want an experience. Savvy exhibitors know this andavoid product pitches and flat uninteresting displays. Thetrick is to bring your presentation to life – let your visitors feelwhat it is like to shop with you.

GIVE THEM OPTIONS Some visitors may not be prepared to make a commitment

immediately and say something like, “I would like to walkaround and see what else there is first.” The chances of themcoming back are slim. There is too much at the show toremember, too many products to differentiate between. So,rather than pressuring them into a decision, provide somemechanism for staying in touch with them. For example, youmay want to send them a text message in 2 – 3 hours remind-ing them to drop back to your booth. Consider putting themon a mailing list or inviting them on a studio tour.

BE PROACTIVE I am not suggesting you become overly aggressive, but

rather take the approach of welcoming visitors to your dis-play. Get rid of time-worn questions like, “Can I help you?”Attempt to engage them in a meaningful conversation thatwill give you clues to what products and services you candirect their attention to.

Participating in a consumer show has its rewards. Withsome pre-planning and effort you can realize your goals.

• • •Barry Siskind is North America’ foremost trade and consumer show

expert. Visit his Web site: www.siskindtraining.com or e-mail him at:

[email protected].

The art of consumer show exhibitingBY BARRY SISKIND

We have been running our Chat with a

Concierge column for several months and it has

been very well received.

We ask one concierge from a different city

every month, via telephone or email, some

questions that will help planners understand what

the concierges can offer as well as what the city

they are located in can provide.

If you are interested in participating in this

column, please contact Editor Leo Gervais at

[email protected] or at 514-849-6841 ext. 333.

We look forward to hearing from you.

Concierges needed!


LEVEL: EASY Solution, page 35

LEVEL: INTERMEDIATE Solution, page 35

Fill each square with a number from 1 to 9 so that everynumber appears only once in each row, column and cell.

SOME SUDOKU RESOURCES ON THE WEB:• www.websudoku.com •www.sudoweb.com•www.dailysudoku.com •www.sudokupuzz.com

SudokuSponsored by the Centre Mont-Royal


COOLER POOLS A TREND?Several planners have told us they have noticed a chilly

trend: Some hotels are lowering the temperature in theirpools, presumably in an attempt to save money. So before youbook your favourite hotel, we suggest you check to see if (a) The pool is in fact open and (b) the pool is not too cool,as nothing will be sacred in 2009.

FAIRMONT BATTERY WHARF OPENS INBOSTON

Fairmont Battery Wharf, a newly-opened hotel located onBoston’s vibrant waterfront, is a contemporary hotel with 150guestrooms. The decor throughout the hotel is residential instyle and inspired by the property’s harbor side location, fea-turing pieces from local artists. Located adjacent to the NorthEnd, one of the city’s top culinary destinations, the hoteloffers guests Sensing, a restaurant featuring seasonal NewEngland ingredients, an expansive open kitchen and a chef’stable for an up close and personal dining experience.

On the Web: www.fairmont.com/batterywharf

SHANGRI-LA HOTEL OPENS IN VANCOUVERShangri-La Hotels and Resorts opened their first North

American property in downtown Vancouver on January 24.The Shangri-La Hotel, Vancouver is a 119-room luxury hotelbringing the Asian brand’s hospitality to the city, taking up thefirst 15 floors of a 61-storey landmark building – the tallest inVancouver. The rooms are contemporary in design with dis-tinct Asian touches. The hotel will also feature Market by Jean-Georges restaurant (offering four distinct dining areas), as

well as a separate lobby lounge and bar. Along with the prop-erty’s Chi spa, the hotel includes a private yoga and Pilatesfacility and a 5,000 square foot fitness centre.

On the Web: www.shangri-la.com/vancouver

TWO HILTON GARDEN INNS OPENING SOONIN TO AREA

The Hilton Garden Inn Toronto Downtown is scheduled toopen this month and has started accepting reservations forFebruary 20. The 224-room hotel was originally scheduled toopen last September. The hotel the 594 sq. ft. Easton’s Roomwill accommodate up to 70 people in a theatre-style setting,48 for banquets and 60 for receptions. In related news, theHilton Garden Inn Toronto Airport, meanwhile, is slated toopen March 1 and will feature the 3, 200 sq. ft. TrilliumBallroom. Both venues offer on-site catering.

STARWOOD HOTELS DROPS 46% IN 4QStarwood Hotels & Resorts Worldwide Inc. said recently its

fourth-quarter profit fell 46 per cent, hurt by severance costsand a writedown for two vacation ownership projects. Thehotel sector has been pressured as the financial crisis hasprompted consumers and businesses to pull back sharply ontravel spending, leading to a sharp decline in room demand.Luxury and upscale properties have been particularly hard hitas travellers cut costs by trading down to less expensiveplaces to stay. Starwood’s properties include the luxury andupscale W, Westin and Sheraton brands. Starwood had totaldebt of $4.01-billion and net debt of $3.52-billion as of Dec.31. The company’s 2007 net debt was $3.24-billion.

SAVOY HOTEL’S TRAINING COMING BACKThe iconic London hotel, owned by Fairmont Hotels and

Resorts and which is undergoing an 18-month refurbishmentcosting approximately $180 million, has put $890,000 backinto its training programme, which closed in 1985. The acad-emy’s curriculum will have three major planks: student orien-tation, education about the Savoy as an institution and creat-ing and developing leadership in their management team.


Translation on-the-gowww. home.transclick.com

This is a super useful site if you needtranslations done in real time.Transclick offers a service for real-timelanguage translation of SMS, e-mail andInstant Messaging in 16 languagesto/from English, and it is now availableonline or on a mobile phone.

For example, You type English, theyread French, they type French, you readEnglish. It is user friendly, with no “cut andpaste” of translation results to forward.

Transclick is based in New York,with worldwide presence in Europe,Latin America and Asia. Winner of theBlackberry Grand Prize Award for BestBusiness Productivity Tool.

Overcome your fear of flyingwww.deplour.comAre you one of those white-knuckle rid-ers who can’t wait until the plane lands

even after it has just taken off? Well,Montréal-based Deplour offers multi-media courses given by pilots for indi-viduals and corporate employees whoare uncomfortable flying in an airplane.The seminars vary from three hours totwo-day sessions, and a longer-termindividual program with an airline pilotand a psychologist can be created.

Connect with fellow entrepreneurshttp://econnect.entrepreneur.com/Entrepreneur Connect is the social net-work where small-business owners cancreate a profile, explore the community,share ideas and make connections. Thereis no charge to create a profile, and thereis lots of interesting material online forsmall-business owners as well.

• • •If you have a website that you thinkmight interest planners, please send itto [email protected]

February 26, 2009Destination Marketing Association, International Destinations Showcase, WashingtonConvention Centre, Washington, D.C. Contact :www.destinationmarketing.org

March 1-3, 2009Association of Destination Management, Executives Annual Conference, Westin RiverwalkHotel, San Antonio, Texas. Contact : www.adme.org

March 17-18, 2009National Business Travel Association, I5th Annual Conference & Exhibitor Showcase, HiltonToronto, Toronto, Ont. Contact : www.nbta.org

March 21-25, 2009Association of Collegiate Conference and Events, Directors–International Annual Conference, BostonPark Plaza, Ont. Contact : www.acced-i.org

May 26-28, 2009IMEXWorldwide Exhibition for Incentive Travel, meetingsand Events), Messe Frankfurt, Germany. Contact :ww.imex-frankfurt.com

• • •

If you have an event you would like us to consider listing, please send it via e-mail to: [email protected].

Websites of interest

ANSWER EASYSUDOKU FROM PAGE 33

ANSWER MEDIUM SUDOKU FROM PAGE 33

Jet lag... cont’d from page 25

D. Avoid alcohol and coffee; they havediuretic properties, i.e. they squeezewater out of your cells.

E. After landing, submerge and soakin water as soon as possible – the ocean,a hot tub, a pool, a bath, whatever isavailable that you enjoy. Immerse entire-ly, and especially your head. Bathingwhen dehydrated helps to replenishmoisture right through your pores.Bathing also relaxes the nervous system.

STEP 2: RESET YOUR INTERNALCLOCK

The moment the flight attendantsannounce the time in your new destina-tion, set your watch. This makes it easierto force yourself to stay awake if you’rearriving in the evening or to catch a napif you’re arriving in the morning.

An eye mask and a set of earplugs arevery helpful. The latter has the addedbenefit of thwarting tinnitus, the earringing that many of us experience fol-lowing hours of roaring engine sounds.


Stolen items at venues

This month, we asked you about havingarticles stolen from a meeting site:

Have you ever had anything stolenfrom a venue meeting room?Yes: 43%No: 57%

Some of the items most stolen citedby planners who responded to the survey: Computers, LCD projectors, wal-lets, handbags and gifts/prizes.

Here are some comments from theplanners who responded to the survey.

1. “Our photographer’s personal bagwas stolen containing his wallet, ID andkeys. It was done by a professional thiefdressed as a business person, who fit inwith our conference attendees. We willnow require all attendees, sponsors andspeakers to wear their conference tagsthroughout the conferences.”

2. “Wallets were stolen from purses thatwere left under the meeting tables.Participants were in the meeting roomfoyer for coffee break at the time.”

3. “A few years ago, we had approx 10rep computers stolen.”

4. “Laptop computer and a gift-wrappedspeaker gift, both at the podium duringa refreshment break.”

5. “My coat on the back of my chair.”

6. “Door prize items were stolen from alocked meeting room at a conference.”

7. “Personal effects: wallet, jacket, silkscarves, etc. Laptop and LCD projector.”

8. “A laptop computer from under thehead table during exhibitor set-up.”

9. No, I always ensure that the door islocked if the entire group leaves theroom. I do not leave things in the roomovernight, i.e. LCD projector, laptops, etc.

TIPS FOR LAPTOP SECURITY

According to American technologyconsultants The Gartner Group, a laptopis stolen somewhere in the world every53 seconds.

We surveyed several hotels, askingthem what they were planning to do for2009 as tougher times will likely meanmore things will go missing. Not onehotel replied.

So, to protect your laptop and otheritems from getting into the wrong handswhen you travel, here are some tips:

1. Label your laptop, lock it upWrite your contact info on the laptop

and its case (preferably with a perma-nent marker like a Sharpie). Take a pic-ture of your laptop, print it out andwrite down the brand, serial and modelnumbers on the picture. Keep one copyin your wallet and another in yourcheck-in baggage. You’ll need this infor-mation if you have to file a claim withyour insurance company or the police.Even an inexpensive lock can go a longway to keep thieves away – whateverwill delay the common “snatch andgrab” technique is useful. So buy theprogrammable number locks with acable to lock into the laptop andthrough a hole in a table, or folding legpart of a table. Avoid cases with flashylogos or colours that might attract atten-tion. One option is a messenger-stylebag that allows you to carry the laptopdiagonally across your body.

If you want to lock a data projector, usethe cable through the handle and lock itinto a secure part of the table, not justover a leg.

2. Keep your laptop with youNever put your laptop .down to make acall, checking in your bags or even whenyou use the washroom (instead, hang itup on the hook in the stall, then strap itacross your body to wash your hands).Never check in a laptop as luggage andslip it beneath the seat in front of youand not in the overhead compartment.

3. Keep an eye on it, get insuranceWhen going through security, put allyour other items through first, then keepan eye on it as you pass through themetal detector. Even better, ask for amanual check of the laptop and caseinstead of placing it on the conveyor belt.Credit cards often offer inexpensive trav-el insurance for a minimal fee.

4. Back up and encrypt your dataBack up all your data and sytem beforeyou leave (one easy way is to make aDisc image, an exact clone, of your harddrive. You can then copy it to anothermachine if something happens to yourlaptop). Keep the backup in a securelocation. Key files could also be put on amemory stick, but DO NOT keep thestick in your laptop case – tuck it away ina checked bag or in your purse or wallet.Same goes for passwords. In addition,consider encrypting your data usingWindows Enterprise or Ultimate or athird-party software.

5. Leave it at homeThe final solution could be to just leavethe laptop at home. Carry all your dataon a memory stick or a CD/DVD andborrow a computer when you get to yourdestination.

If you have other suggstions on how toprevent theft, please send them to us [email protected] and we will be gladto pass them on to our readers in a futureedition of The Planner.

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