The need for spaces designed for collabora- tion-oriented meetings and breakout conversa- tions versus a traditional classroom setup led the
Grand Wayne Convention Center to create CONVERG,
a classroom-style suite of mobile furniture.
This new setting allows groups to re-think and
re-engage the function and design of the traditional
classroom setup without the need for a full staff-re-quired reset.
“CONVERG is truly a collaboration experience,”
explained Barton Shaw, executive director of Grand
Wayne Convention Center. “By design, it sparks the
core values of engagement, movement, connectivity
and collective creativity. Meetings are more versatile
and productive, rather than the traditional static class-
CONVERG features a
movable and adjustable
system of individual seats
with added desktop func-
tionality and ergonomics,
along with advanced
gy. Audiovisual include
tion, 72-inch touchscreen
interactive displays and
multiple video sourcing.
Other features include convenient
cup holders, under-seat storage and
fully adjustable desktop positioning.
Grand Wayne Convention Center
offers 225,000 square feet of meeting,
tradeshow and convention space, including a 50,000-square-foot divisible
exhibition hall, 18 meeting rooms, a
12,000-square-foot kitchen with an
on-site chef and staff to serve up to
3, 100 banquet guests.
The first thing that most remember and often talk about after an event isn’t who was there, the entertainment or location, it’s the food and
beverage. And finding a balance between wow-factor
and tasting great isn’t always easy.
The team at D’Amico Catering has been doing
both for over 30 years in the Twin Cities area.
D’Amico has executed events from intimate
dinners of 20 to banquets for 20,000 and everything in between. Recently, the team orchestrated
a 12-course molecular gastronomy menu for 200,
which was planned and served as an event in and of itself. The food, preparation, service and music combined to create the meal while providing interactive
entertainment for the event.
This out-of-the-box format required the planners, chefs and serving staff to
work as a team not just behind-the-scenes, but throughout the event to create
a complete dining experience that the guests got to be a part of as well. The
staffing included 27 chefs, 26 service staff and six event management team
The chefs were on the stage preparing all of the food in front of the guests
and had selected a play list of music to accompany the event, including pairing
songs for specific courses. Some even broke out into dancing during their food
The chefs weren’t the only ones doing the dancing. Serving staff also had
moves that engaged and entertained the crowd with service for each course
carefully choreographed, and guests were encouraged to get up and participate. For a palate cleanser, attendees walked up to the stage where the chefs
were lined up and, equipped with a spoon in hand, each chef would add an
item to the spoon to complete the item.