LeFooding

1) Le Grand Fooding's TIMEMACH'INN Experiential event production for leading French Culinary Magazine was Value Added guest event in Red Hook, Brooklyn.

Two consecutive culinary events with 200 paid guests at each sitting, with celebrated international and local chefs, top mixologists, top shelf sponsors and entertainment hosted in a raw outdoor and indoor space. RES was transformed into functional themed client forward experiential culinary space for these Farm-To-Stand events based on the distinctive international style of the guest chefs. Other responsibilities involved event and experiential development with the client's creative, finance and purchasing departments.

culinary3Transformation included taking empty outdoor space and theming it with tenting, picnic tables and benches, heaters, festival lights, and a unique community friendly layout. Indoor space involved taking a raw bar space and installing a kitchen with the prep, cooking, dish washing facility, warming and storage stations needed as well as lighting, cooling and an external power supply. Sourcing thousands of dollars in industrial rentals from kitchen supply to service was also required. Service staff was interviewed, hired and supervised by Carson Worldwide. Over 60 staff hired and managed for each event. These positions hired were labor, wait staff, bartenders, bar backs, crew captain, dish washers, security, handymen, and runners.

We also created and edited timelines, KPI's and layouts both macro and micro (down to the dinner settings to proportion), event install, load-out, and refuse removal.

culinary2

 

2) Le Grand Fooding's Campfire took place in Williamsburg, Brooklyn. Location was a full take over and conversion of the Williamsburg Flea - almost the size of a football field.

Work included weeks of planning, meetings (both internal and external), permitting with FDNY, DOB, and NYPD, logistics planning with Two Threes Management Company and a Deputy Commission or buildings for the City of New York. We also secured third party AV who also provided lighting and staging for the even while carpenters and set builders were retained for build outs of exhibitry and props. Work was needed with architect for required blue print renderings.

Extensive rental coordination for kitchen, place settings, silverware, rentals, lavatories and vehicle rentals. Logistics deftness was reqired for a complex reset of space with over 30 vendors, new drop spaces, creation of temporary outdoor working kitchen stations, staging, lighting and other event elements.

This major ticketed event required a 24 hour load-in and delivery period while wheels were in motion of a currently running event (flea market) loading out while we were loading in, including the foot traffic we had to work around while building out areas and props, re-positioning trucks and tables, and striking some select tents that could not be moved until the flea ended.

The event included food service for 1,000 paying guests, celebrity DJ's, celebrity chefs each preparing various elements of the courses served, mixologists,  live entertainment, and vendors. Black tie security and cleanup also was in play. Entire run time for load-in, run of show and dismantle occurred over a 36 hour period. Carson Worldwide acted as sub contracted Event Producer. At the show further responsibilities required our interaction with building inspectors who visited site to make sure we were in conformity with NYC regulations.

30 Years Event Marketing Experience

  1. Nationwide experiential event marketing;
  2. Strategic brand development and integration;
  3. Large scale events, pop-ups, tours, show logistics and management;
  4. Sponsorship package development;
  5. Consumer promotion;

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Business owners and executives work at 120% - 130% capacity!  It is virtually impossible to get "everything" done in the course of your work day.

Studies show there are 340 hours of reading and catching up to do at any given point.  Because executives are working with smaller staff and doing more in less time, they constantly working just to get out from under the backlog.

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