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Guidance For Event Professionals On Managing Coronavirus Cancellations

We have all experienced being a part of this uncertainty surrounding the Coronavirus. We are making every effort to help our industry with any reassurance as possible, any resources and needs to help others, positive publicity or just being here as a platform. This will pass and hopefully very quickly. We want to give some ideas, insights and suggestions from hospitality industry professionals on how they are dealing with clients and/or events and meetings that have changed or might look to cancel their booking plans. Jim Cohn, Publisher, Mid-Atlantic Events Magazine Be transparent and engage with your clients. Comfort and Console. Talk them through the scenarios in advance, arm them with the options and provide them with the best information to allow them to over communicate to their attendees. Be actively engaged in the precautions and communication plans that your establishment sends out and be sure they are tailored to the correct audiences. Suggest they do plated meals versus buffets. Suggest Room service credits to offset F&B minimums. Shelley Williams, VP of Sales, Hard Rock Hotel & Casino Atlantic City We have worked on getting out a line of “Boxed Buffets” where we can deliver our “buffet” drop off service with individual boxed meals so that folks do not have to share serving utensils or wait in line by each other or to go through a buffet line. We always have our standard boxed lunches but this would be a step up. Dave Evans, President, La Prima Food Group We have instituted a form for any attendees to complete regarding their health and recent travel history just to be on the safer side. Melanie Wimmer, Travel Manager, Carpenter Technology Corporation Take the position that everyone should follow CDC guidelines in preparing their properties for guests. David M. Jackson, CMP, HMCC Vice President of Sales, Pocono Mountains Convention & Visitors Bureau Make sure you get the news from credible sources, and base decisions on those credible sources. Erica A. Keagy, Administrator, PCMA Greater Philadelphia Chapter We have provided many clients catering in the form of Boxed Lunches or Boxed Salads with all sides being compartmentalized for safety. Many of our clients have requested items for their meetings that are being held in-house to be prewrapped items that give people comfort. We have appreciated your past business and hope that this will help you to keep considering La Prima for any upcoming catering. Rob Thomson, Regional Director/ Partner, La Prima Catering

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