Meeting News - September 21, 2009 - (Page HI6)

The island of Oahu For Denean Perry, manager of event operations at BMC Software in Houston, Hawaii has long proven itself a win-win for her company’s incentive awards. “There’s something magical about it—the nice weather, the different activities, and the great airlift, both in and out and inter-island,” says Perry. “We try really hard to find hotels that can hold all the participants under one five-star roof. Hawaii works well for that.” And as one Hawaii DMC will attest, Perry raises a high bar. “I’ve worked with Denean for over 10 years on four events, and every time they come here, they try to outdo what’s gone before,” says Debbie Weil-Manuma, president of Weil & Associates, a Honolulu-based DMC. “‘I did this for another group’ are not words that make her feel good.” True enough, when Perry brought her group back this year, Weil-Manuma got word that something cool should be on the menu. Her response: an all-day bash for 400-plus at Black Rock Beach, highlighted by volleyball, canoeing, water sports, live music, a skin-care clinic, and the ultimate crowd-pleaser—a human car wash. “You went in one end, got sprayed with water, went a little farther, got sprayed with soap, then rinsed and blown dry,” says Perry. “Of all the cool, beautiful things we did and saw, this is what they still talk about.” That can-do “aloha” spirit extends all across the islands and among those who work to make any group experience memorable. Laurie Jo Rogers, CMP, has arranged dry ice volcanoes, zip-line trips, tabletop native dances, and barbecue cook-offs for incentive events. When a world-famous California chocolatier visited the Big Island recently with 325 of its top performers, she whipped up a culinary competition for the group featuring seven of Hawaii’s top chefs. “They wanted something Pacific Rim, with all of the food coming from Hawaii,” says Rogers, president and CEO of Destinations in Paradise, based on the Big Island. Appetizers and entrees reflected each chef’s tastes and local cuisine, but the apres-dejeuner treats took on a distinctly client-based flavor. “For dessert, all the chefs who took part used the company’s own chocolate, which they loved.” She also arranged the crowning glory of Nickelson’s recent AAML Hawaii excursion: dinner for his executive committee at the exclusive Iliahi estate. The lush property, once owned by the former caretaker for all of Kauai’s plantations, offers views of three coasts and has been restored to its early 20th-century look and feel. Says Nickelson: “It was a classic Hawaii experience and one of the best dinners and overall evenings we’ve ever had as a group.” better value A s the economy has slid globally, the past two years have seen major changes in higher-end business travel in Hawaii as well. As a result, the destination’s “too expensive” label has softened considerably, with better values on group packages, depending on the dates and lead time. “It’s still a buyers market right now, and there are deals to be had, whether it’s at the hotel level or at the airline level,” says Rick Nagaoka, director of group sales at the Fairmont Orchid, Hawaii. “We are more apt to be working with people than ever before, and it’s not just about room rates but how we can affect cost savings overall. There’s more flexibility on attrition and building in value, whether it’s for suite upgrades or food and beverage discounts.” SuccessfulMeetings/MeetingNews | September 2009 6

Table of Contents for the Digital Edition of Meeting News - September 21, 2009

Meeting News - September 21, 2009

Contents
Pricing Forecast
Newsmaker
Meetings Spotlight
Event Profile

Meeting News - September 21, 2009

Meeting News - September 21, 2009 -

Meeting News - September 21, 2009

(Page Cover1)
Meeting News - September 21, 2009 -

Meeting News - September 21, 2009