Prevue July/August 2010 - (Page 56)

bigapple [on locAtion] dAvid mArtin big bling in the For sheer ‘wow’ wattage, it’s tough to top New York City. Just ask Texas Roadhouse. A s the top tourist destination in the US, visitors to New York City come to see iconic landmarks like the Statue of Liberty and Empire State Building. They also come to dine in the city’s, if not the world’s, best The highlight was getting everyone to the Statue of Liberty and Ellis Island by subway and ferry for a grand banquet in the Main Hall at Ellis Island. “I would tell anyone, go into New York City with all the creativity you have and you will be surprised at what you get,” says Hart. “The people we worked with in New York were open to whatever we wanted to do.” Matt Zolbe, director of sales/marketing at the 1,416-room Waldorf=Astoria says the level of professionalism in New York means that events that might seem difficult can always be accomplished with aplomb. “The experience that GJ had is typical for a group. He said the experience he had in New York City was the best he’d ever had, and I’ve heard that before.” Another big success was the Big Apple dinearound. Groups chose from a list of restaurants including Smith & Wollensky’s, the legendary Chinese restaurant Shun Lee Palace and the landmark Oyster Bar in Grand Central Station. restaurants that make New York a highly prized incentive option. Visitors such as 1,250 associates on a reward program in April with the Texas Roadhouse restaurant chain. “Our goal going in was to give our folks an experience they can’t get on their own,” says GJ Hart, president of Roadhouse, who booked everyone into the The Waldorf=Astoria New York for the annual Managing Partner’s Conference. “We did it with iconic places in New York City like Ellis Island and Rockefeller Center. I am convinced that the little bit of extra, like giving them an experience in New York City, will give us that little extra in the restaurant. This is non-negotiable. They are working with our guests and we have to take care of our business, and our people run our business.” 56 | prevue magazine

Table of Contents for the Digital Edition of Prevue July/August 2010

Planner's Pick: Fairmont Hotels/Bermuda
Planner's Pick: Sabi Sabi/South Africa
Food Incentive: Istanbul Fusion Food
Good Business: InterContinental Hotels
Fresh Meets: Waldorf Astoria Hotels
On Location: Aruba Marriott Resort
On Location: Reunion Resort, Orlando
On Location: Dominican Republic
On Location: Sheraton Dallas
On Location: Nassau/Paradise Island
Chicago Chic
Virginia Farm Food
The New Culinary Creatives
Multiculti Macau
New Orleans' Haute Creole
New York City + Hyatt Andaz
On Location: Hilton New York
On Location: San Diego/Manchester G Hyatt
In Focus

Prevue July/August 2010