For our client, turning a national conference to their own advantage was smart thinking. But pulling it off in just two weeks would require on the fly ingenuity, a dedicated team and well-established relationships. Enter streamlinevents.
With a large annual trade show fast approaching, our client came up with an idea to lure customers, prospects and food industry press to an event of their own. They had a guest list and a venue – their Chicago office rooftop with stunning skyline views– and a very thorny timetable.
Amid pending 105°weather challenges and constantly fluctuating attendance, our team got to work. To showcase the company’s seed-to-table mission, they planned fruit-centered displays. But as three separate one-ton palettes of mangos, melons and pineapples rolled in, we were told there was no way to transport them to the roof, so we carried the fruit up by hand and found chilled warehouse storage for anything left over.
Celebrity chefs Cosmo Goss and Erling Wu-Bower were slated to make hors d’oeuvres for the group of highly knowledgeable food industry guests. But the soaring Chicago temperatures threatened to wilt their best efforts, as well as the guests themselves. Our solution? Mist cooling systems, strategic table placement and lots and lots of ice to keep everything, and everyone, fresh.
We’d been given a target number of 60 attendees, which rose to 90 in the week before the event and ultimately reached a final tally of 113 in the 48 hours prior to the event. Through it all, we used our logistics prowess and vendor relationships to stretch the event without breaking.
Standout service, including strolling servers shucking oysters and innovative menu items, kept attendees lingering happily long after the planned end-time. In fact, the gathering proved so popular that our client has already decided to make it an annual event. Just imagine what we’ll create with a whole year of planning time.
Streamlinevents hit it out of the park at our industry reception. Feedback has been overwhelmingly positive.