1 – Date
If you do not have an annual or semi-annual plan of events, one of the first things to consider is the date. Although it may seem easy, there are many things to keep in mind when selecting a date i.e. holidays, special dates, events that can be organized by the competition or by our own guests, etc. In addition, an event organized with time will allow us to find without much trouble a place with good price and quality.
2 – Venue
It is very important point when managing an event. It is necessary to take into account several details that can be taken as minor, but in fact they are not, for example, the dimensions of the venue, the elements of signaling or branding to place in it, access, parking, what to do in case of rain, and if we do not consider them, they can give us headache such as access, schedules and transit, distance in case the menu includes alcoholic beverages, the space of service for the personnel that will be working, the alternatives to climatic variations, etc.
3 – Participants
We have to take into account the target audience we want to impact, and this will depend on the level of the guests that will be taken into account when making the invitations. It is very important to correctly coordinate two basic elements that are well valued i.e. the invitation and the confirmation of the participants. And on these two particulars, we could extend much more. The other aspects related to the participants refer to taking into account if everyone participates in the activities, if there is too much dispersion in the age, and always keep in mind the minorities and how they impact the place i.e. accessibility, climate, sound, and the activities and the menu.
4 – Menu
There are different menu options that will depend on the schedule in which our activity is carried out. If we do it with lunch or cocktail, an important detail is to take into account the food that will be offered and to provide vegetarian or celiac-friendly menus. If, instead, we make a breakfast or coffee service, it is much simpler. Another central aspect is the moment in which to serve food and/or snacks, since it is strictly related to the attention that we want them to lend us when carrying out an activity or giving information of the company. It is clear that in these central moments, they should not be hungry or distracted by food.