MPIKC Times

MPI - Kansas City Chapter

PRESIDENT'S MESSAGE
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Dear KCMPI Members and Friends,

As I sit here and type this message, the 24-hour news coverage of the horrific tragedy in Japan continues to unfold minute by minute. Not only have the Japanese people had to endure a destructive earthquake, but the continued aftershocks, tsunami damage and now the nuclear meltdown that ensues make me absolutely sick for them.

However, in trying to digest this tragedy and hearing how we in the U.S. are vulnerable to a major disaster such as an earthquake in California, it made me think . . . what sort of disaster plans do I have in place for my events? What sort of disaster planning does my employer have in place for its employees? Do I know what my city and state's emergency plans are should some sort of natural disaster hit the Midwest?

We have an inherent sense of being invincible, but the recent events in Japan are a stark reminder that this is certainly not the case. With as much as we travel to various parts of the country, do we really have ample plans in place should something go wrong at our event?

This question prompted me to research some best practices for my events. Here are seven things to consider to be prepared for a crisis:

  • Be proactive and plan for obvious issues that can arise.
  • Take preventative measures. Plan for the unthinkable.
  • Onsite security is always a good idea.
  • Check your company and venue's insurance coverage and make sure your event complies.
  • Keep list of key contacts for your event handy at all times.
  • Always be prepared—pre-event and onsite.
  • Know when you need support, it's okay to ask for help!

Warmest regards,
Michelle Lizak, CMP
michelle.a.lizak@gmail.com

 
EDITOR'S NOTES
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Please submit your articles, questions or comment about KCMPI Times to Debra or Kathleen. 

Debra Sweeten, KCMPI Times Editor & Chair
debra.sweeten@yahoo.com

 

 

 

Kathleen Murray, KCMPI Times Co-chair
kmurray02@gmail.com

 
Camden on the Lake - Toad Cove Entertainment Complex
EVENTS: Recap
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Take me out to the ball game,
Take me out with the crowd;
Buy me some peanuts and Cracker Jack,
I don't care if I never get back.
Let me root, root, root for the home team,
If they don't win, it's a shame.
For its one, two, three strikes, you're out,
At the old ball game.

KCMPI's 2011 Professional Education Conference (PEC) is coming to Kansas City’s Kauffman Stadium on May 19th. Our bases loaded program includes five heavy-hitting keynotes, some touch-em-all sponsor infomercials, lunch at Rivals Bar overlooking the field, and a homerun of a tailgating buffet before watching the KC Royals ace the game.

For only $75—a $350 value—your conference fee includes:

  • Five speaker sessions focusing on timely topics
  • Continental breakfast
  • Lunch at Rivals Sports Bar overlooking the field
  • Tailgate-style dinner with FREE beer and wine
  • Watch the game from the Hall of Fame Suites
  • Complimentary parking next to the stadium
  • Private tour of Kauffman Stadium before the fans arrive
  • Tons of door prizes

Speaker sessions include:

  • Industry Challenges and Solutions Interactive Program, by Kristi Casey Sanders
  • Uncrapify Your Life, by Jeff Havens
  • Making Cents: Cost-saving Strategies to Improve Your Meeting's Bottom Line, by Kristi Casey Sanders
  • Reinvent Yourself: The Simple Steps to Dominate Your Market, by Jim Mathis
  • Communication in the C-Suite, by Dianna Booher

Experience a unique meeting location with lots of special amenities. You’ll get an opportunity to hear sponsors pitching to an impressive sell-out crowd, throwing out some great prizes and elbow-to-elbow networking in casual attire.

This $350 value can be yours for the low, low price of only $75. Click now—operators* are standing by!

*No operators are actually standing by, nor were any hurt in the production of this article.

For more information, go to www.kcmpi.org/edcon.

 
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When a client invests in producing any type of live event, one of the logical questions is, "What’s my ROI?"  While the quantitative elements are what keep companies (and their marketing departments!) in business, it’s the qualitative execution that resonates with the attendees. Creating a brand experience is not as simple as having a banner with the company logo suspended in a ballroom. It’s finding a way to creatively connect with, engage and fully immerse an audience in a live event.

Brand experiences are meetings, campaigns, incentive trips, conferences, product launches, awards shows or media events . . . just to name a few. They are any type of live program imaginable and are designed to engage and leave lasting impressions on an audience. The ability to connect with an audience is based on emotion: To inspire a sales force, recognize outstanding performance, create a feeling of solidarity, raise consumer brand loyalty, launch a product, or to promote brand stewardship. Brand experiences cross all business sectors, can be either B2B or B2C, can stand alone or be part of a fully integrated program or campaign.

Living your company’s brand should not be limited to just traditional marketing. Brand experiences can live in the digital world and cross over to the physical plane ("phygital!") such as with a campaign, meeting, incentive or strategic live event. In a well-done program, you’ll have multiple opportunities to touch and influence your audience, with the payoff being the live event. Brand experiences engage the senses, build momentum and, most importantly, deliver a message in the most dynamic fashion.

The brand experience model lets you be more than just a messenger; it gives you the ability to develop relationships, to get the audience to take action or "activate." And, truth be told, the only thing you’ll be limited by is your imagination.

About Bishop-McCann
Bishop-McCann is an award-winning brand experiences agency that produces meetings, incentives and live events worldwide. Headquartered in Kansas City, with offices in Chicago, San Francisco, Philadelphia, Miami and San Diego, Bishop-McCann provides a fully integrated platform, partnering with corporations and iconic brands in their strategy, creative, development and execution of live experiences.

 
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KCMPI's "Being Better Partners" program, held on February 17 at the Hilton President, dealt with what we do best, building relationships, and how we can enhance our relationships through better communication. Seven scenarios were presented to the group. The scenarios dealt with issues from the VIP being walked to planners not providing event details to the audio visual vendor. The attendees participated in the sharing of best practices and solution options for each act. Following the program, the Hilton President provided a wonderful reception that included tomato soup in shot glasses with grilled cheese dip-size sandwiches. The buzz generated from the program could be heard in all of the conversations during the reception, proving the fact that face-to-face meetings are alive and well.
 
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Did you miss the informative etiquette luncheon on April 14 at the 801 Chophouse? Guest speaker Colleen Richenbacher Meeting News magazine’s Top 25 Most Influential Person in the Meetings Industry, spoke on dining etiquette, international etiquette, electronic etiquette, business networking and toasting. All attendees enjoyed the education, the food, and the networking time. KCMPI members are equipped for success with their new dining and networking knowledge!

Whether you missed the event or truly enjoyed Colleen’s education and want to learn more, click here to link to a few videos featuring Colleen, or read the "Tips on Dining" below.

The lunch and private dining experience, provided by 801 Chophouse, was truly spectacular!  Thanks to our sponsors for allowing this luncheon to be possible:

Etiquette and Why It Is Important: Tips on Dining
Colleen A. Rickenbacher, CMP, CSEP, CTA
Author of Be On Your Best Business Behavior

It's hard to imagine, but etiquette started back in the 1600s, by the gardener in France. During the reign of King Louis XIV and the creation of the Gardens of Versailles, the gardener was so particular and angry that people kept stepping on his gorgeous flowers. So, he placed a sign or "etiquette" to keep off the flowers.

Even though hundreds of years have passed, etiquette is still important. Yes, you should keep off the grass, but you should also know some basics, including a good handshake, which bread and butter plate is yours, and proper business etiquette.

Eating is important, and most of us do it several times a day. Our society has changed in regard to eating habits since the 1600s to a fast-paced, very diverse, multitasking society. Because of this lifestyle, our eating habits have suffered. The good news is that the family standards are making a nice swing back to trying to have three to four meals each week together. It has been proven that children of families that eat meals together on a regular basis are better students, healthier, and less likely to smoke, drink or use drugs. Students of these families have better scholastic scores and fewer behavioral problems. Amazing what time together can do.

Remember Julia Roberts in the famed scene from Pretty Woman of the food flying across the room. Well, that was cute for that scene, but you can't go to all those special social or business events with food orbiting around the room, or no idea if that is your fork or your neighbors that you just picked up. After a while, the "cuteness" wears off. With all that, many people never received or chose to remember the basics on Dining Etiquette 101. So here are my top-ten tips:

Think of a "b" and a "d." Make a "b" with your left hand. Go on; put your index finger and thumb together, and your other three fingers straight up. Now do the same with your right hand and from a "d." This is actually the "d" for sign language. Never again will you forget that the bread and butter plate is on your left side of the place setting, and the drinks will be on the right. If you are left-handed, don't move your glasses to the left side, and if you are right handed, don't touch that bread and butter plate. A simple and fun version of this helpful tip is the "BMW" rule. Same set-up from left to right, "B" is for the bread and butter, "M" is for the meal, and "W" is for water.

Once you pick up any piece of silverware, it never touches the table again. Resting it partially on the table is touching. If eating American style and taking a break in the meal, place your knife across the top of your plate with the blade facing you. If eating European or Continental style, place the knife and fork in an inverted V on your plate (tines of the fork facing down on the left side of the V and the knife blade facing the center to form the right side of the V). When you are finished with your meal, you can place the fork and knife together, angled across the plate. Picture a clock with the handle of the knife and fork on the four and the tips on the ten. The blade will face in, and the tines of the fork can be either up or turned down. Or you can place the fork and knife to the right side of the plate. Both signal the wait staff that you are finished.

Don't turn over that coffee cup. If you don't want coffee or wine, don't turn your cup or glasses upside down. Let the wait staff do that. The same would apply when you are done with your meal, and you don't want anymore. Would you turn your plate upside down?

The napkin is to blot your mouth during or after your meal. It is not used as a tissue, or wrapped around your neck to catch that possible spill. When you leave the table during the meal, place the napkin on the chair, and push in your chair.

Never, ever, ever take your roll and cut it in half, and then butter the entire roll. One piece at a time will do. Break the roll in half with your hands. Set it down, and then break off only the piece that will go in your mouth. Butter each piece, one at a time. Same goes for crackers.

Those wonderful little pink, blue, and yellow substitute sugar packets can do without you shaking, tapping or clicking 20 to 30 times. They are not that large, just use two of them if necessary. One little shake or none is plenty. Then make those colorful little packets go away. Place them under your coffee saucer or the bread and butter plate, or your entrée dish. Don't let your area at the table look like you are ready for a baby shower.

Remember that salt and pepper are married. They don't travel alone. If someone asks only for the salt or only for the pepper, still pass both to him or to her. Do not hand them the salt and pepper, but place both beside their plate. It is much easier for them to pick them up and use what they need instead of trying to fumble from your hands to theirs.

A buffet is not your last meal. I promise you will eat again. Each time you go to the buffet line to replenish your food, always, always get a clean plate. There are many scary experiences at the buffet line, but that would take a whole article on its own.

Lipstick, makeup and toothpicks are a big no-no at the table. If you must put on lipstick, then remove yourself from the table and apply it in a restroom. Toothpicks apply to my one and a half rule. That means you had better be one and a half miles away from any people before a toothpick ever enters your mouth. This is a very private matter.

The toast. Toasts can be given to start a meal, an obvious break in the meal or at the end between entrée and dessert. Keep it short. A toast should be 30 to 60 seconds long. Yes, I said seconds. It's a toast, not a roast. Say it from your heart, and not from a little index card. Do not clang that glass with your knife or fork to get everyone's attention. How embarrassing to have that glass shatter in your hands. But, you would get their attention.

Etiquette and proper dining skills can be fun once you get the hang of it. You are never too old or too young to learn new tricks. Make eating an enjoyable experience whether with your friends, family or your next potential boss or client.

Colleen A. Rickenbacher is author of Be On Your Best Business Behavior: How to Avoid Social and Professional Faux Pas When Dining, Traveling, Conversing and Entertaining; Be On Your Best Cultural Behavior; and her latest publication with McGraw-Hill, The Big Book of People Skills. You can contact Colleen for any speaking engagements for your upcoming office training, conferences, meetings or conventions at (214) 341-1677 or colleen@crspeaks.com, or visit her website at www.colleenrickenbacher.com.

 
The Lodge of Four Seasons
CAREER DEVELOPMENT OPPORTUNITIES
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These extraordinary volunteers generously gave their time and talent working on committees, assisting with programs and contributing to the success of our chapter. Board members nominate volunteers and vote on a winner every quarter. Board members are not eligible for this award.

Leader of the 1st Quarter
Archana Combs, Corporate Sales Consultant, Dave & Buster’s, Inc.

Archana was instrumental in planning the The Legends Dine-Around Follow the Yellow Brick Road held in August 2010. She had never served as a program lead, but jumped in and planned a successful event.

 

 

 

Leader of the 2nd Quarter
Debra Sweeten, Independent Planner

Debra has consistently committed her time, talent and organizational skills to development of the KCMPI newsletter.

 

 

Leader of the 3rd Quarter
Andrayana Getchell, Executive Assistant to the President, The National Center for Drug Free Sport, Inc.

As Chair of the Leadership Committee, Andi has served as virtually a one-woman committee connecting with new members to get them involved and planning the annual KCMPI Volunteer Recognition Reception to be held in April 27.


 

 

Leader of the 4th Quarter – TO BE ANNOUNCED – COULD IT BE YOU?

 
MEMBER PROFILES
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Welcome New KCMPI Members!

Shelby Bailey
Student, Metropolitan Community College-Longview

Elizabetth Huston
Sales Manager, Indianapolis Convention and Visitors Association

Shirley Hutchins
Regional Sales Manager, Lodge of Four Seasons

Dana Maugans
Director of Sales, Springfield Convention & Visitors Bureau Group

Sonya McCord
Sales Manager, Hiltons of Branson & Branson Convention Center

Will McCubbins
Sales Manager, Chateau on the Lake

Reina Murphy
Student, Baker University

Kristin Slater
Student, Kansas State University

 
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Membership Anniversaries – Let’s Celebrate YOU!

23 Years!
Susan Muchow
Embassy Suites KCI
Senior Sales Manager 
Join Date: 3/23/1988 23 years

19 Years!
Ann D'eon  
ADI Meetings & Events 
President 
Join Date: 3/13/1992 19 Years

Gwen Knight, CMP 
Independent Meeting Planner 
Join Date: 3/13/1992 19 years

16 Years!
Jill Quinn
Economic Development Corporation 
Executive Assistant
Join Date: 3/8/1995 16 years

15 Years!
Stacey Smith, CMP 
Meetings & Events 
Meeting Planner 
Join Date: 3/19/1996 15 years

13 Years!
Michelle Moore  
DST Technologies, Inc. 
Senior Corp Mktg Coordinator 
Join Date: 4/1/1998 13 years

11 Years!
Joyce Miller, CMP 
Applied Measurement Prof. 
Meeting Manager 
Join Date: 3/29/2000 11 years

Tracy Orpin, CMP 
Independent Meeting Planner 
Join Date: 4/14/2000 11 years

10 Years!
Michelle McSpadden, CMM 
Bishop-McCann
EVP/Chief Operating Officer 
Join Date: 3/14/2001 10 years

Wanda DeArmon
MSM Corporate Meeting Solutions 
President 
Join Date: 4/24/2001 10 years

5 Years!
Michael  Naegele
Lidia’s 
Director of Sales & Marketing 
Join Date: 3/21/2006 5 years

Michael  Garner
Visual Aids Electronics 
Regional Manager 
Join Date: 4/4/2006 5 years

Sharon Ko
Copaken Brooks 
Marketing Associate 
Join Date: 4/11/2006 5 years

1 Year!

Lisa Ruedisueli
Hotel Phillips 
Group Sales Manager 
Join Date: 3/3/2010 1 year

Sally Wilson
St. Joseph's Hospital & Medical Center 
Special Events Officer 
Join Date: 3/8/2010 1 year


Jill Campbell,  CMP MBA 
Marriott Hotel Kansas City Downtown 
Assistant Director of Event Management 
Join Date: 3/18/2010 1 year

Kelly Hatch  
Unity
Conference & Events Manager 
Join Date: 3/22/2010 1 year

Allyson Boshinski  
Hotel Phillips 
Catering Sales Manager 
Join Date: 3/23/2010 1 year

Matthew Danders
Crowne Plaza Hotel Phoenix 
Senior Sales Manager 
Join Date: 3/30/2010 1 year

Archana Combs
Dave & Buster's, Inc. 
Corporate Sales Consultant 
Join Date: 4/1/2010 1 year

Sarah Whitten
5 STAR Speakers
Director of Marketing 
Join Date:  4/7/2010 1 year

Jennifer  McDaniel
Perceptive Software 
Sales Events and Logistics Coordinator 
Join Date: 4/29/2010 1 year

 
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Inge Hafkemeyer CMM, who joined KCMPI in 2001, has been an active member and even served a term as KCMPI President.

Inge is pleased to share this that she started her new position on March 14 as Forum Operations Manager with Child Health Corporation of America. In her role she will get to use the facilitator skills she has learned over the years as well as her meeting operational skills. CHCA is a  business alliance of 43 childrens’ hospitals through the United States.

 

Inge Hafkemeyer CMM
Forum Operations Manager
Child Health Corporation of America
Email: inge.hafkemeyer@chca.com
Tel: (913) 262-1436, ext, 4412
6803 West 64th Street
Shawnee Mission, KS 66202

 
NEWS & NOTES
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February 17
Being Better Partners
Host Venue: Hilton President
Contact: Shannon Wyly
Tel: (816) 303-1633
Email: shannon.wyly@hilton.com
www.presidentkansascity.hilton.com

 
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February 21
Spring CMP Informational Meeting
In-Kind Friend
Sheraton Overland Park Hotel
Contact: Ron Boxberger
Tel: (913) 234-2112
Email: ron.boxberger@sheraton.com
www.sheraton.com/overlandpark
 
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March 10
WOW Cutting Edge Ways AV Can Improve Your Meeting

In-Kind Friend
Aramark Catering
Contact: Elizabeth Wentz
Tel: (816) 221-1737
Email: Wentz-Elizabeth@aramark.com
www.aramarkconventions.com
 
In-Kind Friend
Greenwave Technology
Contact: Bobbie Cotton
Tel: (816) 513-5200
Email: convention@grnwav.com
www.grnwav.com

In-Kind President's
VISTA Productions
Contact: Mitch Collins
Tel: (816) 380-7755
Email: mcollins@vistaprod.com
www.vistaprod.com

In-Kind Legacy
Harvest Productions, Inc.
Contact: Bill Hartnett
Tel: (816) 483-3889
Email: bhartnett@harvestproductionsinc.com
www.harvestproductionsinc.com

Host Venue
Kansas City Convention & Entertainment Facilities
Contact: Gemma Zook
Tel: (816) 513-5019
Email: gemma.zook@kcmo.org
www.kcconvention.com

 
Liberty Exposition Services
Best Western Branson Inn and Conference Center
SWANK Audio Visual
Dave & Busters Inc