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Learning Roundtables

Date: Aug 22, 2019
Location(s): 

25 different discussion groups to choose from. Find a topic of interest and sit at the table with a small group and facilitator. This is your chance to hear about industry trends and discuss challenges with your peers. You will spend 30 minutes in this format before switching to a new table 2 more times. Topics include:

  • Prospecting for New Sponsors - John Melleky, FiG Solutions
  • Event Liability / Insurance - Andrew Vandepopulier, Haas & Wilkerson Insurance
  • How to Create a Useful Event Survey - Lanie Shapiro, TouchPoll South Florida
  • Social Media Trends - Kevin McNulty, Netweave
  • Partnering within your Community - Amanda Nethero, South Lake Chamber of Commerce & Maritza Rivera, City of Clermont
  • Story of Ironman - Ryan Ritchie, City of Haines City
  • Marketing to Millenials - Kiley Doll, Promo App
  • Security Plans - Randy Crone, Southwest Florida & Lee County Fair
  • Driving Revenue with Festival Vendors - Sarah Haight, EventHub
  • Best practices in vendor management and communication - Jamie Nassar, EventHub
  • Big Data in the Event Industry: From Data to Action - Nausheen Punjani, Eventeny
  • Creative Sponsorship Activations - Teresa Stas, Green Cactus Consulting
  • Food & Beverage - Considering Dietary Needs of Attendees - Tracy Stuckrath, Thrive Events
  • Selecting art for Merchandise and Marketing - Camille Marchese, Vertical Merch
  • Negotiations with Artists / Performers - Tom Baclawski, Production Management One
  • Entertainment Buying - Jon Spindler, ABE
  • Evolution of Technology in the Events Industry - Joseph Veneman, StaffMate Online
  • Lasers & Safety - Tom Harman, Laser Net Productions
  • How to Meet Festival Riders for your Entertainment - Tom Mitchell , Reflections Productions
  • Volunteer Cheer Squad: Creating Ambassadors for your event- Todd Zimmerman, Odd O T's Entertainment
  • Your Brand Story - Kevin Kay, Entertainment Sponsorship Group
  • Eperiential Marketing - Danny Rodriguez, Wizard Creations


Breakfast includes:
Freshly Squeezed Orange and Ruby Red Grapefruit Juices
White, Wheat, and Rye Toast Station
Preserves and Butter
Whole Fruit, Apples, Bananas Individual Assorted Yogurt
Scrambled Eggs, Herbs and Cheddar
Breakfast Potato
Freshly Brewed Coffee, Decaffeinated Coffee and Gourmet Tea

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