30 COST SAVING TIPSIN 30 MINUTES

Tom Michalisko, CMPExperient, A Maritz Travel

Company

Contract Negotiations

Flexible Meeting Dates

Book During Hotel’s Goal Periods

1/50 Cumulative:Credit to Master

Complimentary Suites, Upgrades

and Staffrooms

Reduced Rate or Comp Board & Planning

Meetings

No Fees for

Storage and Handling

Complimentary or Discounted Internet

Services

Pre-Planning

Know Your Labor Regulations

(Union Properties)

Limit Authorization on the

Master Account

Negotiate a Discount for Audio Visual

Provide Standard A/V to Speakers

E-Distribution of Meeting Materials

Food & Beverage

Negotiate Minimized Food & Beverage

Penalties

Negotiate Menu Pricing Guaranteed 6 Months in

Advance

Negotiate Complimentary Staff

Meals

Bartender and other labor Fees

Waived

A la Carte vs.

Per Person Menu Pricing

Cont. Breakfast, Breaks & Receptions

Order Non-Perishable Items on Consumption

(or carry over to next break)

Order Break Items in Bulk

Think Seasonal

No “On Consumption”

Beverages with Meals

Buffet Placement and Expensive Items

Water Coolers instead of Bottles

Beer & Wine Only Receptions

On-Site

Compare Rooms Outside Block for Credit

Proof and Sign all Banquet Checks

On-Site (Same day if possible)

Breakfast Guarantees:10% no show minimum

Inventory Refreshment Breaks and Bars In/Out

Don’t Announce Last Call on Bars

Bring Office Supply Kit

Questions and Answers

Contact:Tom Michalisko, CMP

Strategic Account ManagerExperient

tom.michalisko@experient-inc.com703-239-7472