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Erin Connell, November Engaged Member of the Month

Kate Shea, Bankers Life | Apr 17, 2018

Erin Connell

Engaging Event Presentations Do This — And Then Some

Brella Productions | Apr 17, 2018

The Life Cycle of Event Planning - Part 2: Creativity in all Elements

Sarah Wantz | Apr 17, 2018

Event vendors are in a prime position today as special events become more and more prevalent as the form of B2B and B2C marketing. Events are an opportunity for a company or client in general, to show who they really are, what their product is, how it works, and what building community means to them.

Adam Hud, November Engaged Member of the Month

Kate Shea, Bankers Life | Apr 3, 2018

Adam Hud

40 Years of MPI in Chicago - It is a Matter of How We Communicate

Ted Miller, HMCC, CHME, CHSP, CGTP, CGMP | Apr 3, 2018

The history of our chapter has always been tied to how we communicate and how we express our identity. When our association was young and growing, it had a different name: Meeting Planners International. It took several years before the association recognized that of its many members, barely half of the membership was involved in planning or executing meetings.

The Lifecycle of Event Planning - Part 1: Understanding Your Client

Sarah Wantz | Apr 3, 2018

Understanding Your Client is the first step to planning any event. Before diving into mood boards and conception, it’s important to try to get a real sense of your client’s personality, likes and dislikes, and the ‘vibe’ they are trying to achieve. Do they want a serious tone to come across, or do they want this to be an event where their employees and/or customers let loose, socialize with one another, and leave with a positive feeling towards the company?

Jessica Defraties: October Engaged Member of the Month

Kate Shea, Bankers Life | Mar 20, 2018

Jessica Defraties

Jump into Spring with F&B trends

Brandy Gonsoulin, Blue Plate Catering | Mar 20, 2018

Springtime in the meeting and events industry is when we recollect from the holidays, inspire with new ideas and plan some killer events. For Blue Plate Catering, our focus goes to the food, because, after all, food is the anchor for the beginnings of a memorable event. Here are some quick tips on trends we are seeing going into spring.

Ask the Expert – Risk Management

Ted Miller, HMCC, CHME, CHSP, CGTP, CGMP | Mar 20, 2018

Question: I am new to meeting planning and I keep hearing I should be aware of the Risk Management as a part of my job. Can you please give me an idea of what I should know?

Lindsay Woike: October Engaged Member of the Month

Kate Shea, Bankers Life | Mar 6, 2018

Lindsay Woike

Technology trends you should expect to see in 2018

Soraya Herbert, DAHLIA+ | Mar 6, 2018

The forecast of technology for 2018 is bright and shiny with a few interesting bumps we will welcome along the way.

Sponsorship and Branding – It's all about the design

David Epstein, HMR Designs | Mar 6, 2018

Engaged Member of the Month

Kate Shea, Bankers Life | Feb 20, 2018

Engaged Member of the Month - Mary Schonta Sprow

Ask the Expert - Business Golf

Ted Miller, HMCC, CHME, CHSP, CGTP, CGMP | Feb 20, 2018

Golf is one of the few sports activities that can be used to enhance a business friendship. It provides you dedicated time with one or more people. Golf is also an activity that allows someone who is not a consistent player to participate with you or a group and be able to contribute to the game.

Food Allergies, What Do I Do?

Amanda Masters, White Lodging | Feb 20, 2018

Food allergies are becoming more common than not, which can make planning or organizing any event, regardless of size, intimidating. On the flip side, attending an event as a participant who has an allergy, some would argue, is even more intimidating...

Come get Involved - Call for Volunteers

Kate Shea, Bankers Life | Feb 20, 2018

If you are looking to become a leader in MPI, we want you! The MPI-CAC is one of the largest chapters with 800 members, and hosts 12 educational and networking events annually.

Combating Food Waste

Christie Springer and Matt Rundquist, Sodexo USA | Feb 6, 2018

Growing up, “clean your plate” was the rule at the dinner table. We were taught the importance of not wasting food, along with the reminder that countless people go hungry all over the world. While our leftovers wouldn’t go very far, in the hospitality industry we can indeed make a difference.