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TOP STORIES


The top 10 meeting and event trends for 2014
Successful Meetings
As the president of destination management company (DMC) ACCESS Destination Services in San Diego, Jennifer Miller has seen her share of a variety of meeting and event trends. ACCESS, which has been in business for more than 44 years, has offices throughout the U.S. as well, in destinations such as Orlando, Las Vegas, and Chicago. Taking a closer look at this year, Miller sees a heavy emphasis on meetings and events that "play on the senses" as well as those that play up a destination's local resources.
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CREATIVE INSPIRATIONS


9 jaw-dropping floral design ideas for spring
BizBash
Get spring decor inspiration from the over-the-top installations created inside the conservatory gardens of Las Vegas casino properties.
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PRODUCT SHOWCASE
 
JB Prince Company

Biodegradable/Sustainable Serveware. Stylish and elegant. Can be used for off-premise catering, receptions, pool-side parties, airplane or boat service, picnic baskets and more. Attractive but not expensive.
 


Recipe: Potato Gratin Canape
Catersource
British Columbia-based Whistler Cooks Catering, a 2014 ACE Award finalist, provided this recipe.
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13 tips for a tempting cake table
The Knot
Serving multiple cakes at your reception is a surefire way to satisfy the sweet tooth of each and every guest (plus the spreads are just so pretty!). Deconstruct the classic tiered cake and you can offer a choice of cake flavors.
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INDUSTRY TRENDS


20 event planning fails our guests hate
Event Manager Blog
It has happened to the best of us. Sometimes things go wrong. Some other times, it is actually our fault. This post is about the latter case.
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The 2014 forecast for bar and bat mitzvahs
Special Events
Personalization and technology are overwhelmingly the two biggest influences when planning today's bat and bar mitzvahs. The trend towards "personalization" encourages flexibility and ingenuity. Families are thinking outside of the box to capture the teen's personality in elegant and stylish receptions.
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Ritz-Carlton to offer kosher catering at US, Caribbean hotels
Travel Weekly
Ritz-Carlton will start offering authentic kosher catering at nine of its U.S. properties and at two Caribbean hotels, marking what may be the broadest-scale expansion yet of that service among a single domestic hotel brand.
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Photographers: Use warm tones sparingly
WedPix Magazine
What is photojournalism if not a multifaceted testament to truth? Although the truth may not always be pretty, the intrepid photojournalist holds his camera up to it. He captures what is real and human and honest. His work stands as a testimony to those moments that define us and define the world around us. He photographs the truth when it is difficult to look at and impossible to look away from; when it's breathtakingly beautiful; and when it makes one feel connected to the world in a very personal way. The truth may take on different shades, but it never changes.
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BEYOND BUSINESS


Emergent leadership: The trait that smart, innovative companies seek in employees
The Washington Post
Google's Laszlo Bock famously said last year that "GPAs are worthless as a criteria for hiring, and test scores are worthless. We found that they don't predict anything." So how can talent be evaluated? How do you find the person who will come up with and nurture your organization's next great idea?
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7 steps to hiring great hourly employees
By Mel Kleiman
Most employers don't take a systematic approach to hiring, especially when it comes to hourly employees. They just post an ad on their website or a job board, collect applications, interview a few people and choose one. Unfortunately, this no-system, easy-hire approach is self-defeating. It tells every applicant you just need a body to fill the position. And it's why the person hired will often turn out to have an "it's just a job" attitude because that's the impression the employer gave them. The better approach is to create a system and hire tough.
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TRENDING ARTICLES
Missed last week's issue? See which articles your colleagues read most.

    15 tips to avoid no-shows at events (Event Manager Blog)
9 ways to pull off a modern regal wedding style (The Knot)
Bright and bold vineyard wedding (Russell Morin Fine Catering)
Oscars 2014 preview: What's planned for this year's Governors Ball (BizBash)
Ask the editors: What event swag have you received that you still use? (BizBash)

Don't be left behind. Click here to see what else you missed.



 NACE NEWS
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Registration is open! Business of Weddings Webinar
NACE
Join us for the NACE Webinar Series on March 12 at 2pm ET/11am PT: "Secrets to Defining, Finding and Booking Your Target Wedding Clients" Featuring Meghan Ely, OFD Consulting. Do you feel like you’re investing time and money in attracting clients, but you just keep finding the wrong ones? How certain are you that you know your perfect client’s wants and needs? Discover how you can make them say “I do” to you! Targeting the “right” client will increase your sales and your personal job satisfaction. Register by March 11 for lowest rate.
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Important update: Scholarship applications due March 31
NACE
Check out the new revitalized scholarship program! The Foundation of NACE is thrilled to announce a wonderful relationship with The International School of Hospitality (TISOH) for continuing education and additional scholarship opportunities including the renewed Richard Stuttman Fund to assist with taking the CPCE Exam. View all scholarship opportunities and deadlines at http://www.nace.net/scholarship.
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Order your copy of the 2013-2014 Compensation Survey
NACE
For the first time in our industry, NACE has taken a comprehensive look at compensation and benefit trends. What are the average salaries for people in our industry? How does this correlate to years of experience, job function and certification level? How do people view our industry as an option for second careers? NACE has compiled all of this data into a report that is easy to read and download. Members $49 | Non-members $79. Purchase a survey here. View instructions on how to login for member pricing here.
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Catering & Events Weekly
Colby Horton, Vice President of Publishing, 469.420.2601
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Tammy Gibson, Content Editor, 469.420.2677   
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