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ABOUT THE DATE |
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Why is the conference held in May? |
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The ICTA Board of Directors chose to host the conference in May for a couple of reasons. First, it is towards the end of the busy spring (Northern Hemisphere) or fall (Southern Hemisphere) work season. The prior two months are full of other conferences and meetings. Also, May is what is referred to as "shoulder season" in the travel industry. Airfares and hotel room rates tend to be cheaper during this time than during the summer months. If May is not a convenient time for you to attend the conference, we do offer one-day culinary tourism "summits", or smaller conferences, in other locations. Check here for a list of dates and places, or to request a culinary tourism summit in your area. |
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ABOUT THE LOCATION |
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How do you choose the annual conference destination? |
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Every year the Board of Directors meets to discuss among, other things, the host destination for the following year's conference. A number of factors are taken into consideration: the expense of destination and meeting facilities, ease and expense for delegates to arrive at destination, availability of non-stop flights from a variety of destinations; cost of hotel room rates to delegates, suitability of nearby mobile educational workshops, availability, suitability and commitment of of local volunteers (incl. conference advisory board), and other factors. |
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How did you choose San Francisco for the 2005 conference? |
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The Association Board of Directors and conference advisory board looked at submissions from all over the world. Many were excellent. In the end, the group decided that the next conference should be in the United States. The group narrowed down the choices to New Orleans, Portland (Oregon), and San Francisco/Sonoma/Napa, California. Attendees of the 2004 conference were also polled for their opinion. San Francisco/Sonoma/Napa won hands down. The group then went on site inspections in Sonoma, Napa and San Francisco to find the best combination of accessibility, service and value for our delegates. We were able to find that at the hotel we chose in San Francisco. |
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How does my destination or hotel bid to host future conferences? |
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We view our conference as a unique opportunity to partner with the host destination to showcase the host destination's best in culinary tourism in front of our international delegates and international media. Because Culinary Tourism is a new and exciting niche, our conference brings unique exposure opportunities to your destination.
Ours is not a typical association conference. Because of the unique nature of our conference, we require a solid commitment from the host destination. If your destination cannot meet the requirements below, then we regret that we will be unable to consider your destination for a future conference.
We would be delighted to hear from you if you believe that your destination would be a suitable location for the conference. Please note that our conference advisory board only accepts nominations from destination marketing organisations. Hotels and resorts are required to submit their bids in cooperation with their local convention and visitor bureau, national tourist office or local chamber of commerce.
Our 200-person, 3-day conference has a minimum direct economic impact of approximately US$200,000 on the host destination and local businesses. This figure includes conference registration and lodging alone, and does not take into consideration spending on additional transportation, dining and retail purchases. The impact can be as high as US$500,000 once indirect impacts are assessed. This is money that is spent locally on products and services in in your area. Because of the significant economic impact that our conference has on a local community, and the unique media exposure opportunities, we respectfully require the selected destination to participate with the conference planning in the following areas:
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Help to organise local or regional partners for advisory board, and actively participate in the Conference Advisory Board. The advisory board is a volunteer group of approximately 10 individuals in the local community with a vested interest in assuring the success of the conference. The conference is a good opportunity for advisory board participants to showcase their businesses as well. The time commitment is approximately 10 one-hour planning conference calls, which typically take place in the September through January of the year prior to the year the conference comes to your destination. Please note that we have a regular contract with a professional conference management company to produce our conference each year. We also hire a local Project Manager to coordinate details on a local level. We know that our volunteers are busy. Therefore, no one on the Conference Advisory Board will be asked to take on a large number of tasks. The role of the advisory board is more to help facilitate introductions for marketing and sponsorship assistance, and to help advise on the program design and seminar selection. A position description will be furnished to each conference advisory board member nominee to ensure all parties understand the expectations and benefits. |
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Sponsor a lunch or dinner event in the city in the year prior to the year the conference will be held in your destination. This is the time when we announce to all delegates where and when the conference will be held in the following year. This is a perfect opportunity to showcase your destination in front of the prior year's delegates and media. You and/or your destination partners will have the opportunity to "own" the breakfast/lunch presentation and to hand out any promotional collateral that you wish. The meal can and should be entirely themed around your destination for the greatest impact. Menus are coordinated to match your destination's cuisine as closely as feasible. |
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Coordinate local mobile educational workshops. This can be done in coordination with a local volunteer committee and Project Manager that you help to appoint. |
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Assist with identification of, and contact with, potential local partners (sponsors). This may include local food/beverage manufacturers, transportation companies, lodging property, conference facility, professional services firms (advertising/public relations), universities and other culinary education venues, local government, restaurants and restaurant management groups, retail stores, and your local media. This is the most important part of our partnership with you. If we do not secure adequate local partner funding, the conference cannot proceed. We have a robust partnership benefits matrix that should excite your local partners to be involved. |
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Host a site inspection (typically the Association President) on a site inspection visit (roundtrip coach airfare and lodging) approximately 18 months before the conference would come to your destination. During the site inspection, we will inspect the following areas: 1) proposed lodging (narrowed in advance to a manageable list from total possibilities) ; 2) venue(s) where you propose the conference will take place; and 3) potential mobile educational workshops. We ask that you assign one staff person as a guide and/or point of contact who will arrange and conduct the site inspections during the visit. |
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Assist with conference marketing using your destination marketing organisation member list (you use your own list-we never access your list). We also respectfully require that you assist to publicise the conference on a local/regional level using your local media/PR contacts. |
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Organise two unique auction packages. As part of the closing lunch we feature a small auction of 5 special packages, all of which have a high perceived value. There must be a "WOW" factor, i.e. something that cannot be obtained on the open market. This could be private instruction with a winemaker, lunch with a celebrity chef, and so on. The packages must be provided by your partners. Your partners will receive full recognition at the event, and in the conference programme and on the conference website, at a level in accordance with the fair retail value of their donation. |
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We appreciate your interest in partnering with the ICTA to bring our annual conference to your destination. |
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ABOUT THE PROGRAM |
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What kind of professionals attend the conference? And how many? |
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In the first year of the conference, 136 professionals from 11 countries were in attendance. A large number of the delegates represented destination marketing organisations, culinary education, researchers and the media. There were also restaurants, wineries, tour operators and even a public relations professional. Click here to get an idea of the type of professionals who would benefit from attendance. We expect 200 delegates to attend the San Francisco conference. |
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I would like to suggest a session topic. |
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We would love to hear it. Please send us the proposed title and send a brief 100 word abstract about the topic you propose. Your submission must also include the benefit to attendees. Why do you think this would be a good seminar for this conference? Please include the person you suggest to lead the seminar or give the speech, as well as their complete contact information. Be sure to also include your full contact information. You can submit your recommendation to us here. |
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I am interested in speaking at the next conference. |
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We would love to hear from you. What are you interested in speaking about? Please send us the proposed title and send a brief 100 word abstract about the topic you propose. Your submission must also include the benefit to attendees. Let us know if this would be for a plenary session or a smaller seminar. Be sure to also include your full contact information. You can submit your recommendation to us here. |
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Why is there an academic/research/education track? |
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We maintain an Education Track because we value the contributions that students and researchers make to the Culinary Tourism industry. Many times academics identify trends well before the mainstream. Additionally, space allowing, we will schedule hands-on instruction during the Education Track. Many less senior professionals find these hands-on seminars quite useful. |
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I would like to nominate an award recipient. |
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We would love to hear your nomination. Please tell us the person organisation you are nominating, the name of the award (Innovation or Stewardship) and why you are nominating them. Please include your full contact information as well as that for your nominee. You can submit your nomination to us here. |
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I would like to promote the conference in my area/to my local group. |
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Perhaps you are a member of a group of local foodies or wine/beer aficionados, or a chef's collaborative, or a restaurant association. We are preparing printed and electronic colour flyers that you can either insert in a newsletter mailing, or email to your contact list. Please contact us if you would like a supply. |
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My city or region already has a food/beverage and/or culinary tourism conference. Why should I pay to come to your conference? |
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Simply put, for the extended range of educational ideas and networking opportunities. Local and regional conferences definitely serve a purpose - they help coalesce the local or regional community. However, groups only progress when their status quo is challenged. Sometimes professionals need to step outside their comfort zone and learn from others across the world. Our international conference brings together professionals from a dozen countries. Our seminars showcase Best Practices in Culinary Tourism and give you ideas that you can borrow and apply in your city or region. |
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ABOUT PRICES & DISCOUNTS |
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The conference seems a bit expensive to me. |
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We all have different budgets so what may seem expensive to one person may be perceived as a value to someone else. In fact, a survey of registration prices at other comparable conferences reveals that the pricing of our international conference is quite fair. The Association is committed to producing a quality conference for your enjoyment and professional benefit. Quality components cost only slightly more and are very much worth it for an improved overall experience. For example, we choose only quality hotels that have demonstrated a willingness to partner with the Association and offer delegates extremely favourable rates. This helps keep your travel expenses down. We also select an upgraded food and beverage menu that highlights the best of the local cuisine. Why travel for "rubber chicken"? Wine is also included with one dinner. While many of our speakers graciously donate their time and travel expenses, other speakers have travel and/or honorarium requirements which we must pay for to bring you the quality speakers that you expect. We also incur an additional expense by hiring an audiovisual firm to record all seminars and plenary sessions, yet this gives you the opportunity to order copies of sessions that you may have missed, and build your own professional Culinary Tourism library. We rely on our conference partners to help offset some of the production costs, which in turn, keeps your registration costs lower. The more partners we get, the lower your registration cost so tell us of a company in your area that would benefit from exposure at the Conference. We are respectful of your budget and assure you that we strive to provide the highest quality experience at the best value to you. Lastly, currency fluctuations may make the conference seem more expensive for visitors from certain countries, which is a factor beyond our control. |
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How does the conference registration cost compare to other similar conferences? |
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The annual ICTA conference is priced very competitively. Typically, professional industry conferences fall into three major price points that are outlined in the chart below. As you can see the ICTA conference offers a tremendous value for the registration price. The earlier one registers, the greater your savings will be.
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Local/regional events with local/regional industry leaders and local/regional examples and insights. Very little to no value-added products or services. Typically one day meetings. |
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National and international industry events. Attendees benefit from learning and networking opportunities with leaders from around a country or the world. Often food or lodging are upgraded as well. Typically 2-3 day events. The ICTA annual conference falls into this category. |
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Executive or high-level professional training. Focused education by widely recognised industry experts. Usually a smaller group, often classroom style. Typically 3-5 day events. |
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Do you offer any registration discounts? |
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Absolutely. We offer the following types of discounts: 1) student; 2) ICTA member; 3) accredited journalist; and 4) early-bird. Please consult the registration information for the current discounted rates. We encourage all potential delegates to register by the early bird date to take advantage of the greatest savings. Registering the week before the conference or on site tends to be the most expensive option. |
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How do I get a media pass to the conference? |
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We have several types of media passes available. Read about our journalist packages here. |
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How does our organisation partner with the Conference? |
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The Association offers an entire range of partnerships to fit literally every budget. You can read more about Partnership Opportunities here. We would be delighted to show you how your organisation can benefit from the significant visibility opportunities that our conference affords. |
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