DoubleDutch launched its new Live Engagement Platform, which is purpose-built to transform analog events into digital social experiences that can be measured and eas- ily managed. With this platform, that is integrated with Marketo and Salesforce, events
can be measured and managed as easily as other digital marketing channels such as Google
ads, social or mobile campaigns and e-mail marketing.
“We have long believed the true power of events has never been tapped, resulting in
billions of dollars per year in wasted spend,” says Lawrence Coburn, CEO and founder
of DoubleDutch. “DoubleDutch is driven by our insight that the face-to-face actions,
behaviors and conversations that happen at live events are a proxy for the purest source of
intent. But until now, there has been no way to digitize and capture this engagement data.”
This new platform enables marketers to easily move data captured during an event back
into their marketing and sales systems of record. This data can then be used for marketing
and sales leads, targeted campaigns based on show floor activi-
ties and interests, and to personalized sales follow-ups.
With the ability to capture and analyze this data, marketers will
receive Live Engagement Data and Live Engagement Journeys. Live
Engagement Data, such as bookmarks, hashtags, questions, comments, posts, meetings, ratings, surveys and direct messages contain
personal customer information, and with the integrations, a new
class of leads are created. Live Engagement Journeys take place before, during and after live events, making up new kind of campaign
building on the anticipation and excitement of the event.
“The platform is powerful because it provides us with the instrumentation to control an
event just like we manage our digital ad campaigns,” says Anthony Kennada, vice president of
marketing for Gainsight. “Now we can finally take what happened at an event and move it into
our revenue pipeline.” www.doubledutch.me/product
Six chefs from IACC Americas, Australia Asia Pacific and European member venues competed for the
Global Copper Skillet at Convene Midtown
East on April 19.
The event served as the final stage in a
three-part competition. The following day,
during the IACC- Americas Awards Banquet,
Canadian and Australian chefs were named
as the Global Copper Skillet winners and
took home the coveted Copper Skillet award.
Barrington Graham, first cook at St.
Andrew’s Club and Conference Centre,
located in Toronto, Canada, took the Senior
Category Copper Skillet for his winning dish
of a five-spice maple glazed duck breast and
pepper crusted pork on potato hash with a
tomato and olive relish and asparagus tips.
Jesse Hughes, general manager and executive chef at Vue Grand Hotel in Victoria,
Australia, took the Junior Category Copper
Skillet for his winning dish of soy-glazed
duck breast with soba noodles, pickled salad
and pork dumplings.
In the competition, the chefs were presented with basic pantry items along with a
“mystery basket” of proteins. They were given 30 minutes to prepare, create and present
their creations to local area judges.
“Each year this competition showcases the
best chefs from IACC’s three chapters, and
this year we saw extraordinary talent and incredible camaraderie from all six competing
chefs,” says Alex Cabanas, IACC’s president.
For the second year in the 12-year history of the Copper Skillet competition, IACC
introduced a Junior Chef category where
IACC conference venue chefs under the
age of 26 competed in the cook-off. www.
Classic cocktails have officially made a comeback, and guests at select Loews properties can now sip on
their favorites from The
Traveller Bar. This
bar will make
“We wanted to
create a fun and excit-
ing beverage concept that focuses on
cocktail enthusiasts, and were able to
draw inspiration from ‘The Golden Age
of the Cocktail’ to create something in-
novative that could be shared across our
hotel portfolio,” says Mark Weiss, senior
vice president of food and beverage at
Loews Hotels. “Our ultimate goal is to
shake up the modern-day drinking cul-
ture and honor the industry’s talented
trendsetters, so we can help to educate,
share and expand our creative food and
The bar is constructed
from an old eleva-
tor car, and the
bar stools and a
library of nearly 50
vintage cocktail books, including the
oldest cocktail recipe book ever written,
available for guests to explore on iPads.