OMNI HOTELS
To make meetings meaningful for each attendee and successful for each meeting planner, Omni Hotels’ Sensational Meetings program engages all five senses. Depending on the goals of the meeting, visible and tangible stimuli, along with menus, music, and aromas, are incorporated into the meeting and break areas to yield positive results.

“Since meetings are such a huge part of our business [accounting for approximately 50 percent of Omni’s revenues], we wanted to show clients that we not only want their business but that we care about whether their meetings achieve goals and get results,” says Caryn Kboudi, VP of corporate communications. To this end, Omni determined that there are predominantly three types of meetings: Energetic (for brainstorming, planning, and training), Challenging (for transformations and negotiations), and Recognition (for celebrating achievements).

Proposed breaks for the Energetic meeting match the theme of the meeting room distinguished by brightly colored table linens, vibrant floral arrangements, a citrus aroma diffuser, smooth “worry” stones, and an up-tempo mix of background music including chart toppers by U2, Sheryl Crow, and Coldplay. Break menus offer energy enhancers like wheat grass and juice shots, chocolate infused with mandarin orange, almonds, and Izze® pomegranate juice.

“For Challenging meetings,” says Stephen Rosenstock, VP of brand standards, “we create a calming environment to soothe nerves that might be wound too tightly.” Colors are muted blues and greens, a water fountain trickles gently in a corner, bamboo and blue glass rocks decorate the table, lavender scents fill the air, soft felt “stress” balls are available, and the sound of classic rhythm and blues is faintly heard. Meeting break menus can include comfort food such as baked apples with cinnamon and honey, lavender-infused dark chocolate, and green tea service with jasmine and lavender.

“Think of the Oscars when you think about Recognitions meetings,” says Kboudi. “It’s a celebratory atmosphere with shimmering metallic table linens, stainless steel balls, mirrors, citrus scents, and music ranging from Baby Boomer hits to Country music.” Break menus include chocolate Champagne truffles and variations of virgin bubbly like ginger-infused carbonated lemonade or sparkling cider served in Champagne flutes.

The costs of these meeting packages, Rosenstock says, are not considerable, especially when viewed as an investment in the success of a meeting.

“They really do work,” adds Kboudi. “I’ve read comment cards saying ‘I found myself more focused and calm, and I felt like my company really appreciated me.’”—Ashley Brown Allen

PFISTER HOTEL —
Milwaukee, Wisconsin: it’s where Richie Cunningham got his first thumbs up from the Fonz, Laverne and Shirley did it their way, and Mork “na-nood” his way to Mindy. It’s also home to the oldest major brewery in the United States—Miller’s Milwaukee Brewery—and was once home to three more of the world’s largest breweries (Pabst, Schlitz, and Blatz). The city is steeped in history (both real and fictional) and has its own culinary flare, though visitors—especially meeting attendees—might not get to experience it unless their meeting is hosted at the Pfister Hotel.

Executive Chef Brian Frakes developed the “Made in Milwaukee” meeting break to give attendees a taste of the city, as well as a history lesson.

“We have black-and-white photographs of the different breweries this town was basically built on, as well as old pictures of the Milwaukee Art Museum [formerly the Layton Art Gallery] and the century- old Pfister itself,” Frakes says.

Most notable, however, are the impressive displays of Milwaukee’s sweet and savory best. The break showcases a cheese-heavy menu, including wheels of Carr Valley’s Cave Aged Cheddar and Virgin Pine Native Blue, as well as Cedar Grove’s Colby and fresh cheese curds.

“Cheese curds are a delicious part of Milwaukee culture, despite their lackluster description,” Frakes says.

As part of the cheese-making process, milk is coagulated to the consistency of pudding by an acidic substance called rennet. Once coagulated, or curdled, the milk is cut into tiny cubes called curds. Frakes buys them fresh daily from Cedar Grove. For the break menu, they deep fry and serve them with a house-made horseradish dip.

Also on the menu are several varieties of Usinger’s Famous Sausage, a company that’s been in this highly German-populated city since 1880, supplying everything from lunchmeats to summer sausage. Bratwurst or “brats,” as Milwaukeeans call them, are also on the menu, and Frakes braises them in Mason Street Amber, a beer named for the Pfister’s new restaurant.

“It’s brewed by the relatively new Lakefront Brewery, and we use it for all our beer bastings,” Frakes adds.

For the sweet tooth, there are Cheesecake Lollipops, assorted cheesecake flavors molded into balls and dipped in white and dark chocolate, as well as assorted seasonal fresh fruits, dried fruits, and nuts. Kopp’s Frozen Custard is served in miniature beer mugs alongside bottles of Sprecher’s Root Beer, Cream Soda, and Orange Dream, any of which can be mixed with the custard for a float.

“This is by far our most popular break,” says Frakes. “We do two to three of these every week."