If staffi ng is an issue for local transportation vendors, select walkable off-site activities and meals. Managing expectations when everyone’s playing catch-up It’s not just the hospitality supplier network that’s struggling with labour shortages, but some of the sales and planning teams at convention centres themselves, says Glynn. With many staff still working from home or part-time, RFPs and contracts are piling up. “Before, I could very quickly turn around an overview of options for clients. Now, it’s taking longer to get responses back because the sales teams are taxed and short-staffed,” explains Glynn. Many venues are also working on short-term business before they can think ahead to 2023 and beyond. Suppliers need to be honest about the numbers their vendors can handle, adds Bronwyn Slade, director of sales for Pacifi c Destination Services in Vancouver. “Clients would benefi t from being fl exible and open to changing up their programs. It’s a great opportunity to engage in a program redesign, especially if you have new leadership at your organization,” says Slade. Get comfortable with compromise Flexibility—both in terms of event design and logistics—can help smooth over diffi cult situations during a labour shortage, especially on the F&B side. Slade suggests stronger collaboration between hotel partners, DMC’s and clients around what vendors can handle. “For example, if you have a larger program for whom you historically offer a dine-around, understand that restaurants in some resort destinations may not be up to pre-COVID level staffi ng or service,” says Slade. “Create a ‘dine-around’ on property, and work with the chef to offer different themes in each room and the DMC to augment with associated decor.” Offer grab-and-go breakfasts if the hotel restaurant has limited hours or bring food trucks into the parking lot for lunch, suggests Glynn. “Maybe instead of the chef at the big Caesar salad bowl, you have individual salad bowls people can pick up,” she adds. Opt for family-style meals, self- serve dessert stations or receptions with pre-set cocktails and appetizers. Suppliers need to be honest about the numbers their vendors can handle, adds Bronwyn Slade, director of sales for Pacifi c Destination Services in Vancouver. “Clients would benefi t from being fl exible and open to changing up their programs. It’s a great opportunity to engage in a program redesign, especially if you have new leadership at your organization,” says Slade. Get comfortable with compromise Flexibility—both in terms of event design and logistics—can help smooth over diffi cult situations during a labour shortage, especially on the F&B side. Slade suggests stronger collaboration between hotel partners, DMC’s and clients around what vendors can handle. “For example, if you have a larger program for whom you historically offer a dine-around, understand that restaurants in some resort destinations may not be up to pre-COVID level staffi ng or service,” says Slade. “Create a ‘dine-around’ on property, and work with the chef to offer different themes in each room and the DMC to augment with associated decor.” Offer grab-and-go breakfasts if the hotel restaurant has limited hours or bring food trucks into the parking lot for lunch, suggests Glynn. “Maybe instead of the chef at the big Caesar salad bowl, you have individual salad bowls people can pick up,” she adds. Opt for family-style meals, self- serve dessert stations or receptions with pre-set cocktails and appetizers. 30 | Ignitemag.ca | Summer 2022
