10 Tips for an Easy New Year's Eve Party

Here are a few quick tips to make your New Year's Eve party planning easier this year.

1. Set your budget. This will help you when determining how many people to invite and what your party options are.
2. Save time & money on your invitations. Email or phone invites are your cheapest options, and with so many options for email invites you can go all out. If you prefer to mail your invitations; save a stamp by including your New Year's Party invite in with your holiday cards.
3. Choose a theme. You can choose anything from Western to Aliens! You can also go with a more subtle theme such as a color. Metallic colors are always fun, but we also love an all white New Year's Eve party.
4. Are Children Allowed? If your party will include children, make sure you have food appropriate for them as well as activities planned to keep them entertained. A quiet area where they can go to rest is always a smart idea for those who cannot make it until midnight. You can even arrange to let them have their own separate sleepover party and hire a babysitter to mind them for the night.
5. Unique Menu Ideas. Since a New Year's party will start later, guests will not expect a full meal. A variety of hors d'oeuvres is the best way to go. A dessert buffet and drinks is another great option.
6.  Always have extra. Be prepared for the unexpected guests or extra-hungry, super-thirsty crowd. Add a couple of bags of quality chips, extra crackers and cheese, and even an extra roll of cookie dough. Make sure these items are something you will eat if you don't break them out for the party. Ice you may have to take a loss on, but it is better than having to little.
7. Keep you liquor cost under control. Guests will usually have 2 drinks in the first hour, and one drink each hour after that. Many places will allow you to return unopened alcohol, so you can overbuy and return the excess if you worry about running out.
8. Rent. Local rental companies are a great source for glassware, linens, flatware and more. I find this to be a great alternative to purchasing (and then storing) all of the extra items for entertaining.
9. Create a great soundtrack. Depending on your theme or personal tastes, you may have different ideas for music. Time is always a great theme for a New Year's playlist. Here are a few fun songs to get you started:
             1999 - Prince
             Celebration – Kool & the Gang
             Rock That Body – The Black Eyed Peas
             In Da Club – 50 Cent
             All Night Long – Lionel Ritchie
10. Don't forget to have fun! Try to prepare food ahead of time and set up a self serve drink bar to cut down on the work you need to do throughout the party. That way you can have to time see your guests and be a good host or hostess! If you are planning on having more that 50 people, enlist a few close friends to lend a hand throughout the night or hire a party planner so all you have to do is sit back and enjoy the party.

Meeting Planners Tip Sheet: Steps To Successful Site Selection

Here’s the fourth in a series of five quick tip sheets for meeting and event professionals regarding food and beverage, site selections and handling professional speakers. It’s also a great resource sheet for those who must handle meeting logistics for their organization’s meetings and need some insight.


While a journey is a road, not a destination, most meetings are about the destination not the road. Choosing the right destination is critical to a meetings’ success.

Effective event and meeting professionals focus on two key factors in the site selection process:
·   Foretelling an organization’s meeting and/or event requirements
·   Evaluating a potential site’s ability to meet those requirements

The needs of an event must be identified first and then aligned with sites that can properly accommodate them. Here are several steps to a successful site selection.

1.   Identify the meeting objectives

What is the purpose of the meeting or event? Is it to deliver education? To discuss business? To provide an exhibition of products and services? To network? Most meetings serve several purposes.

2.   Gather historical data.

Collect past records of this meeting including attendance, amount of meeting and exhibit space used, financials, food and beverage requirements, room block pick-up and schedules. A review and comparison of the past three years of history serves best. If it is a first-time meeting, assemble historical data from similar meetings you conduct. Customer surveys may serve you better than historical data.

3.   Establish the physical requirements

The meeting format and objectives will dictate most of the physical requirements.

4.   Date of meeting

What are the preferred dates for the meeting? Are those dates flexible? What is the preferred day pattern? What ethnic, federal, religious and state holidays should be avoided? What other conferences or meeting dates should be avoided? Are there any seasonal or peak times that should be avoided?

5.   Attendance

What is anticipated attendance? What internal or external factors could impact attendance?

6.   Sleeping Rooms

What is the total number of sleeping rooms needed? What is the typical arrival and departure pattern? What is the number of sleeping rooms for the peak night? Do you need double beds or any special accommodations like suites? How will reservations be made with the hotel(s)? What has been the average room rate? Are room rates commissioned to a group or third party? Are rebates or housing fees included in the rate?

7.   Meeting space

What is the total square footage of meeting space needed for your event? How many meeting rooms are required on a daily basis? How many are needed simultaneously on a daily basis? Are additional meeting rooms needed for breakout groups? How are the rooms traditionally set up? What are the AV requirements? Do you need a minimum ceiling height to accommodate AV? Do you need time for set-up or tear down? Does the meeting space need Internet access or Wi-Fi? Do the rooms need to be in close proximity to each other?

a.    Food and beverage events

·      How many food and beverage events are held? What types: breaks, breakfasts, lunch, dinner, receptions? What is the estimated attendance at each? What price range do you have for each food and beverage event?

b.    Exhibits

·      Will the meeting have a tradeshow? What is the square footage required for the exhibit hall? Do you need column free space? How close are the loading docks? What utilities do your exhibitors require? Are the facility’s workers union employees? How much time do you need for set-up or tear down?

c.    Registration and Offices

·      What is the square footage needed for registration? Is the designated area in a high-traffic space or away from the general public? Do you need nearby office space? Are adequate utilities available? What additional services such as local entertainment option, restaurant reservations, tours, etc., are needed in the registration area? Do you need this space early for set-up?

d.   Special needs

·      What special needs does the meeting have such as people with disabilities? Are there any potential language barriers? Does the facility have ample space for loading and unloading buses? 

8.  Select a destination city and facility type

Many organizations establish a rotational pattern for future meeting sites, moving from one region to another. Consider travel convenience and cost for the maximum number of potential attendees. Then investigate major airline availability, total number of seats, etc. Once a general area is identified, determine the type of facility: airport hotel, conference center, convention center, downtown, resort or suburban?

a.   Prepare a meeting request for proposal (RFP)

·      There are numerous options to release RFPs to CVBs, hotel chains and multiple sites. Hotels are most aggressive when they know that they are one of a handful of hotels being considered.

b.   Review and evaluate sites

·      Site inspections are invaluable to judge the appropriateness and condition of the property. For larger programs, CVB’s and hotels may be willing to pick up your air after confirmation. Online features allow for virtual site inspections as well.

c.     Select site

·      Site Selection Success

Each of these steps plays a key role in selecting a meeting site. How well the meetings needs are aligned with the facility will determine the success of the meeting.

Meeting Planners Tip Sheet: Food

Here’s the second in a series of five quick tip sheets for meeting and event professionals regarding food and beverage, site selections and handling professional speakers. It’s also a great resource sheet for those who must handle meeting logistics for their organization’s meetings and need some insight.

 

Breakfast

Amount to serve:

• 1 item (bagel, muffin or pastry) per person for 75-90% of attendees
• Example: For 100 people, order 75 to 90 items (Generally 10% of attendees will not show for breakfast)

Tips:

• Bagels and muffins are usually the most popular.
• Order conservatively as it is simple to add more cold food if needed.
• If you’re doing a multiple day event, be sure to change it up each day.
• Consider putting the buffet table outside the meeting room to limit attendees from returning to the buffet once the meeting begins. If you do this, you may need signage stating who the buffet is for to discourage those outside of your meeting from consuming.
• If you have left over pastries, ask to put out for the AM break or have them delivered to your office or committee meeting.

Lunch/Dinner Buffet

Amount to serve:

• 0.8-1.5 entrees per person
• 1 beverage station per 75-100 guests
• 1 double-sided food station per 75-100 guests

Tips:

• Estimate 50% chicken, 40-45% beef or fish and 5-10% vegetarian
• One server for every 30-40 people for buffet style
• Too get an accurate count of the number of attendees served, count empty place settings with folded napkins and subtract from total seats. Alternatively, you can count the number of main plates and subtract the number remaining after the function.

 
Passed Hors d’oeuvres
 

Amount to serve:

• Before dinner – 4-6 per person or one of each kind per person
• Reception only – 8-12 per person (passed and buffet combo)

Tips:

• To conserve on food, use butler passed hors d’oeuvres instead of buffet style
• If you are serving hors d’oeuvres on a buffet, use small plates to help stretch consumption

 

Negotiating

If the hotel’s menu prices don’t meet your budget, work with your catering manager or chef to design a meal within your budget. All things are negotiable; with so many dietary needs and other factors. Your venue will be more than willing to working with you.