networking

Where did the time go? It has been more than two years since the pandemic began, and networking has evolved into a hybrid of in-person and on-screen communication. Yet, building relationships remains the same. Be clear, consistent, and kind, and you will build powerful and engaged relationships. 

As events return to in-person, it’s beneficial to use your new online skills to grow a network. Building your habits to combine on- and off-screen connections results in stronger relationships and, therefore, more success. 

In our Winter 2017 issues, we’re featuring the tech companies that were part of the 2016 ibtm America TechCollective in partnership with DAHLIA+. Because we can only fit so much in print, we decided to post an extended interview with Michael Doane, marketing manager, CadmiumCD.

What are some of CadmiumCD’s outstanding features for meeting/event planners?

For the next two years, Meeting Professionals International will provide meeting management services for the Southeast Education Conference. MPI is responsible for managing and developing the overall program for the 2017 and 2018 conference, which is hosted by SEC's four Florida chapters – Tampa Bay Area, Greater Orlando, North Florida and South Florida – known as TONS.

Put down your phone and network

Recently opened on St. Paul’s Cathedral Hill, The Salt Cellar is a blend of old-school service and modern, locally inspired cuisine mixed with an interactive dining experience. The steak and seafood restaurant’s private dining room, the Cathedral Room, seats up to 50 people and comes with a customized menu for any event. The Martinez, one of Salt Cellar’s signature drinks, evokes the restaurants’ modern-classic theme.

INGREDIENTS:
—1.5 oz. Haymans Old Tom Gin
—1.5 oz. Carpano Antica Formula
—.25 oz. Luxardo Maraschino liqueur
—Regans orange bitters

Exciting times are ahead with Meeting Professionals International’s annual World Education Congress in August.

The event is slated for Aug. 1–Aug. 4., and while that seems ages away, the time is sure to come quickly; summer—as it always does—will fly by.

“We want to make great cheese right on [Jer-Lindy Farms]—it’s a concept Minnesota has far too little of in our opinion, despite being a big dairy state,” says Alise Sjostrom, co owner, president and head cheesemaker at Redhead Creamery. The cheese plant opened last year and hosted its first meetings in September. Sjostrom wanted to show people how cheese is made firsthand, and building an event space allows her to do just that while also providing a unique option for groups.

THE OTHER DAY, I was scrolling through LinkedIn and saw that a friend had posted a banner that read, “The most dangerous phrase in the language is ‘We’ve always done it this way.’ ” I didn’t think much about it at the time, but it stuck with me.