Tag Archives: Jose Andres

Planners: Get the Respect You Deserve!

Originally published Meetings Focus.

Planners: Get the Respect You Deserve!

Do you ever feel like you are caught in a time warp?

In discussions among meeting and event planners on social media and face-to-face, there are things being said that have been repeated for as long as I’ve been in the meetings and hospitality industry, which is a very long time!

We use our left brain (logical) and right brain (creative) sides to create budgets, meals, decor, select speakers and develop education. We use both sides of our brain to negotiate contracts worth thousands to multi-millions of dollars.

Our brain is crowded with figures and facts that allow us to communicate all that’s needed to co-workers, committees, management and business partners. And we do not give ourselves credit for the amazing brain power we have and use.

Stuck in the ‘Cost of Coffee’ Loop

When serving on the ASAE Meetings and Exposition Section Council in the 1980s, the cost of coffee and other items to support meetings was discussed at our meetings.

There was always a request for comparison of what “deals” the rest of us were getting for our meetings. I knew then like I know now that:

a) you can’t compare apples to wrenches because every meeting even at the same property—even your own meetings in different years—may be differently priced.

…and b) too many factors impact costs.

[Related Content: 4 Keys to Greater Success As a Hospitality Professional]

The charges for coffee and the cost of food and beverage were the subjects of the August 2019 Friday with Joan content, which included a blog post and more.

And as long as I’ve been in this industry, and at those Council and other industry meetings where I met with colleagues, the words of the late Rodney Dangerfield (“I don’t get no respect”) have been echoed by planners.

I’ve taught about it, and for Meetings Today, written directly about it and included the subject in a blog post about reading and this one among others.

Meeting Planning Is More Than Rocket Science

I have frequently said that what we do is more than brain surgery or rocket science because of the complexity of all that goes into planning meetings and events including budgets, content and learning, safety and contingency planning, and so much more.

Despite years of discussion on the topic and various industry association initiatives, we seem to still “get no respect” or at least not the respect we truly deserve.

That being said, I think we are part of the cause of the (perceived?) lack of professional respect for meeting and event planners individually and collectively.

[Related Content: Not Your Elevator Pitch—Your Story!]

Despite the goal of “achieving a seat at the table” that Christine Duffy, then with Maritz and now CEO of Carnival Cruise Lines, made part of her platform as MPI President (2005-2006), and all the work done within our industry to promote the profession—including Global Meetings Industry Day (GMID)—we are clearly “not there” yet.

I think our profession and work are not understood, partly because few are documenting their accomplishments and/or taking credit for what they do.

GMID is celebrating in the industry while externally we’re not known.

Sometimes You’re a Leader and Other Times ‘You Are Like A Hostess’

To wit: recently written in a social media group of industry professionals:

What I find frustrating about being an event planner is that on one end of the spectrum you have high-level responsibilities and on the other end of the spectrum you are like a hostess at a restaurant. Does anyone else feel this way?”

[Related Content: Lifelong Learning Is Everyone’s Responsibility!]

It was followed by responses including this:

I have felt like this for years and yet I wonder if I do it to myself sometimes. I am shy about taking credit and in fact feel uncomfortable when I receive it in a public setting.

“I am also not great at setting boundaries and will do whatever it takes to ensure it is a flawless event. I need to learn how to “toot my own horn” and help others do the same.

“I’m not sure if that will address the perception by some that what a planner does is trivial. There may always be those people who believe that in which it says more about that other person than the planner. I think also learning how to communicate on the level of the CEO, board members, etc., and then consistently doing it helps too.”

To the group and to the person who wrote the response above, I asked: In addition to what you wrote above, why do you think this is? Is it that our profession is, we think, mostly women? Is it because women are taught to be demure and self-effacing?

One response: “Yes, unfortunately, I believe that to be true.

“And also the way men in power see the [role]l. if they don’t understand it, they see it as ‘if I don’t know how to do it, it must not be that difficult.’”

Getting to the Root of the Problem

I reached out to Robbie Nance, administrative associate, office of medical education & academic affairs at Marshall University’s Joan C. Edwards School of Medicine.

I met Mr. Nance in 2018 when I facilitated a class on meeting planning for the American Society of Administrative Professionals, where he was one of few men in a class of more than 125, a percentage that mirrors events for those with titles reflective of meeting and conference responsibilities.

[Related Content: Defining the Meeting Professional]

Curious to see if titles mattered, I asked him what he thought was the level of respect he received from those with whom he worked. An edited version of what he wrote to me:

I feel respected by my colleagues. I do not feel respected by those in upper management. While they tell me, “You’re more valuable than you know,” and “Without you this office wouldn’t run,” on a daily basis, telling and showing value are two different things.

I am a male in a typically female-held position.

“But I am also a male in a predominantly male field.

“More and more I feel that the lack of respect I receive is related to my age—I am 30, the youngest in my office with the average age of those I work with in the 50s.”

[Again, this mirrors many who hold titles related to meetings].

A Respected Meeting Planner Shares Her Secret

I asked Margaret Moynihan, who retired in 2015 from Deloitte & Touche, if I remembered correctly that she had—years ago at an industry meeting—explained her professional success by documenting all she did. She wrote:

When I began my career at what became Deloitte & Touche in 1975 as a secretary, I was asked to assist with a series of 3 meetings. My responsibilities included registration, proofreading BEOs, checking room sets and communicating to attendees.

“After these meetings I was offered a job in the newly-forming meeting planning group. I made sure I did everything to get the job done even if it was not part of my job description. As time passed, I would document (on a steno pad!) the savings I accomplished meeting by meeting.

“The documented savings included negotiated sleeping room rates, F&B, AV and meeting room rental. I also documented cancellation fee negotiations. 

Once a month I would report these savings to my manager. I prepared a mid-year and annual report. [Emphasis is Joan’s]. If I was quoted in a trade magazine or was asked to be on a panel—this was also part of my report.

[Margaret was a member of MPI’s Greater New York and WestField Chapters, served on and was honored by the MPI Board and was Chair of the MPI Foundation Board].

“I read every publication that dealt with negotiations and meetings. Soon I became the ‘go to’ person on almost anything to do with a meeting. I learned early that no one was going to ‘toot my horn’ factually better than myself. [Emphasis Joan’s].

“After meeting negotiations, I moved on to airline, car rental and corporate card—documenting [my progress] every step of the way.

“It was extremely satisfying to document my accomplishments.”

Margaret was rewarded with promotions that reflected her senior role in the organization, retiring as “Director” which was equivalent to “Partner” with the same benefits except the ability to vote on firm issues. When Margaret retired, in the U.S. there were approximately 120,000 employees, 5,000 partners and 1,600 directors.

Other Ways to Track Your Accomplishments

Robbie Nance also documents his accomplishments albeit not in a steno pad:

There are a number of ways I make sure they know what I am doing. My office is directly outside my boss’s door—he enters my office to get to his, allowing for constant communication (communication is the key to everything right?). Being a small team, I am ever mindful that if one of us were to get hit by a bus it would be a big deal.

So I take the approach of trying to include a senior level person from time to time so that someone knows what I do in the event something tragic would happen and I do my best to note steps taken to complete a task in an effort to make a running manual of what to do in the office. I also keep a desk calendar, so that when I am away, anyone can see what I do on my desk without having to access my Outlook calendar.”

Margaret Moynihan and Robbie Nance, with different titles and at different times in our industry, are both examples of those who know their value and who did show and who now continue to show their worth. Why is everyone not doing so? Let’s change things.

6 Steps to Get the Respect You Deserve!

1. Record all your accomplishments regardless of how small you think they may be. Saving 50 cents per meal may not sound like much until you add up the savings for a year.

2. Report all you’ve done and compliments received—from dollar savings to compliments from those who attend your meetings for the great education they received.

3. Ask business partners to write to your managers about how you worked ethically and professionally with them, including examples of what you did that exceeded their expectations—from site selection to management on site. Just as we planners write thank you notes, asking for specifics, in writing, from partners will help you gain status.

4. Serve on committees and boards of industry organizations and learn from those experiences. Then document how you have used those experiences to enhance your work. It’s tough to get the time and money to participate professionally.

Showing ROI will promote you and the activities.

5. Be visible in the industry. I always ask for people to interview for articles just as these people were. Be a subject matter expert and a person with knowledge so that you are asked and can volunteer to respond to requests from journalists and bloggers.

Then post the links so others see you.

6. Toot—nah, BLOW—your own horn.

Instead of saying “aw shucks, anyone can do this—it’s not rocket science or brain surgery,” show how you helped 100 or 500 or 10,000+ people learn, travel and stay safe from harm as you created and implemented plans for your meetings and events.

Take what Margaret Moynihan and Robbie Nance said to heart and do as they did (I’m pretty sure, having met Robbie, he too will gain more recognition).

Parting Words of Wisdom on Respect and Self-Worth From Jamie Triplin

Serendipitously, Jamie Triplin, a published author and strategic communications consultant, posted some excellent words of wisdom right as I was finished writing this blog post. With permission, I post what Jaimie Triplin wrote.

May it serve as a reminder to us all to feel and show our worth:

Life is too short to walk around feeling unappreciated—personally and professionally. If you truly know your worth, you’ll never have that problem.

“Life should be lived based on the value you place yourself.

“If you feel low, you’ll accept trash behavior from your environment.

“I don’t know about you, but, I’m of high value.”

Some Additional Strength to The Bahamas

It is impossible not to think of the people of The Bahamas who have lost everything.

We tweeted from @meetingstoday a link to World Central Kitchen, the organization formed by Chef José Andrés, that was on-the-ground and prepared to feed people.

There are many verified organizations to which you can donate to help the people impacted by Hurricane Dorian. We hope that you will, if you have the means to do so.

We all know that a “tourist destination” like The Bahamas is dependent on our support. Just as we helped those in Puerto Rico after Hurricane Maria, we hope you will donate to help others. No matter how much respect we receive, it’s important to be kind.

 

You’re Charging How Much?!: The Case for Smarter F&B Budgeting

Originally published Meetings Focus.

You’re Charging How Much?!: The Case for Smarter F&B Budgeting

Food and beverage (F&B) can make or break a meeting or event. And certainly, the complete absence of F&B can set in motion kvetching like you haven’t heard since the last time you managed a meeting without it. Just try to have a meeting break with no coffee!

I’ve been in this industry a long time. Years before my own company, Eisenstodt Associates, celebrated its 38th anniversary on June 1 of 2019.

Planning meals has never been my favorite thing to do. In fact, I would place it among my least favorite things tied to the involved process of planning meetings and events.

Guessing what others would want to eat on a given day is a nightmare especially when we are planning months out and have no idea what will be fresh, what will be available, and what factors impact what a chef can best prepare.

Or what an audience will want to consume.

Key Considerations When Planning F&B

In planning events where food and beverage elements play a starring role or for when any sort of F&B is offered, we must consider, at least, the following key items:

  • Group demographics
  • Availability of food and beverage
  • Chefs’ abilities and specialties
  • Religious practices
  • Allergies and food and beverage sensitivities*
  • Accompanying meeting and event activities
  • Service provided
  • Meal and item costs
  • Service charges and taxes**

*Tracy Stuckrath is a prolific writer and speaker about allergies and sensitivities. You can learn more about her and read additional insights about F&B on her website.

**These are likely to change if we are booking six months or more from the planned event.

Not only must we consider the above items related to F&B, we must convey all this information in our RFPs for meetings and events.

And we must clearly state that in order for us to respond appropriately and then create a contract, we need full and complete information.

Déjà Vu All Over Again: Coffee’s Cost Per Gallon

In all my years in this profession, there is rarely a month—or even a week!—that goes by when the cost of a gallon of coffee is not discussed.

As in, “Why does a gallon of coffee cost x?” Lately and frequently again on social media, the cost per gallon discussion has reared its head.

(We used to look at the cost of “dry snacks”—potato chips, peanuts, pretzels—when those were considered the budgetary best for cocktail receptions without “real” food!).

The discussions have been accompanied with questions about the amounts billed for taxes, service, and ancillary fees, on top of per plate or per person costs for various F&B offerings.

Other popular topics of discussion related to F&B include:

  • the number of, and charge for, servers for buffets, continental breakfasts or breaks
  • bartender and, if cash bar, cashier charges and minimum numbers to serve and the minimum hours we must contract
  • the administrative fees now added to food and beverage (F&B) events

Nothing in the discussion seems to change.

Calculating the Cost of a Gallon of Coffee

I looked back at 2012 menus*** from a contract negotiated for a client’s 2016 meeting.

At that time, a major Las Vegas hotel at which the meeting was booked charged $70.00 per gallon of Kona coffee plus 21% service charge plus 8.1% tax on both the coffee and on the service charge.

If one calculates that, and assumes 20 cups per gallon, it’s about $4.57 per cup.

In emails with James Filtz, interviewed here, I asked about the cost of coffee.

He said “In 2014 coffee at The Venetian in Las Vegas was $86 per gallon. Today it is $100 per gallon. That’s about a 16% increase.”

I checked with the same unnamed Vegas hotel above for their current prices. The price of coffee at the major Las Vegas hotel previously contracted, came out to $95.00 per gallon, with a service charge of 23%, tax of 8.5%, and the service charge taxed slightly over 4%.

How does that compare to what a cup of made-at-home coffee using a Keurig costs, considering the purchasing and labor that goes into how a hotel provides coffee?

Is it cheaper for each guest to run back to their rooms, use the in-room coffee maker (if there is one and the condiments are to their liking), and the time it takes for them to return for valuable networking?

I found this about Keurig, where the cost per cup is measured on a 5-6 ounce cup.

***A Pro Tip Regarding Food & Beverage Menus

Most hotel menus are now electronic.

When you negotiate more than a year out with an escalation clause on food and beverage, the menus from which you are negotiating will no longer be live on the website.

I recommend printing them out—on post-consumer paper—and attaching to the final signed version of the contract and saved as a PDF in your files and saved with the printed contract and menus and other policy documents on paper.

Otherwise, you have nothing from which to gauge prices.

Hidden—and Not So Hidden—F&B Costs

Hotel owners and management companies want to make money. Now more than ever. We want hotels to be kept up—that is, furnishings to be clean and updated.

I hope all or most of us want people who work in hotels, especially those who provide service, to make “livable” wages—though I’m not sure even $15.00/hour in most markets is “livable.”

Or is it “not on my group” mentality among meeting and event planners that is the issue—you know, charge other groups what you need but negotiate my costs to what I want to pay?

My meeting and event clients have almost exclusively been not-for-profit groups for whom budgets are tight. Yet, as chef and humanitarian José Andrés says:

“I realized very early the power of food to evoke memory, to bring people together, to transport you to other places, and I wanted to be a part of that.”

If we skimp on food or beverage, it reflects badly on the hotel, caterer or our group.

The Power of F&B at Your Meeting or Event

Food makes memories. Food brings people together. Harrison Owen, back in 1985, knew the power of breaks on the overall experience of learning at meetings. We know the power of available food and beverage to make or break a meeting or event experience.

See what three planners interviewed had to say about what’s important to them and their questions about costs. When will we budget differently and realistically and think about what the two NACE officers have to say when we plan and negotiate meetings?

Oh, and don’t miss the “bonus section” of the August 2019 Friday With Joan newsletter: I had the pleasure of dining with Tom Sietsema, food critic for The Washington Post, at a José Andrés restaurant. Read more about how noodging can pay, the ethics of dining with a food critic and Sietsema’s “go-to” food when he’s not on-duty—one of my favorites too!