“I love to make the holiday party fun and enticing for people to attend. I’ve found that hosting at a nontypical location with some fun team building is a surefire way to achieve higher attendance.”


Melanie Wimmer, Carpenter Technology Corporation


According to Melanie Wimmer, travel manager for Carpenter Technology Cor- poration, she likes to choose unique ven- ues for her holiday festivities so that her attendees can enjoy more than the typi- cal sit-down meal function.


But that’s not to diminish the role that food and beverage play as part of the event. In fact, Wimmer says it is “the most important, as everyone enjoys a lovely meal with excellent choices.”


As for choosing a theme, she explains that a “winter and/or general holiday” motif is selected in an effort to be inclu- sive to all who will be attending. “I tie this in with décor, as well, and love to put together a ‘crazy’ Pollyanna and also incorporate a donation to a local shel- ter.”


Jody Lyon, events manager for AGI (An- alytical Graphics, Inc.), says that she looks for a venue that can accommodate 300 people, including a dance floor, and prefers a cohesive space where people aren’t too spread out. Ideally the venue would be close to a reasonably priced hotel and offer a reasonable rental fee.


When it comes to creating a theme for a holiday party, Lyon notes, "We don’t have a theme, per se; rather entertain- ment that will keep people interested."


"We hire a production company to han- dle the décor and entertainment," she adds. As for food and beverage, Lyon says that a tasting is done ahead of time, and that helps in developing a diverse menu.


When is the best time to hold an end of the year gathering? According to Lyon, "At least two weeks before the holidays and on a weekend that doesn’t conflict


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Mid-Atlantic­EvEntS Magazine 39


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