Opposite page from left: Artist’s impression
of the NZICC; the site under construction.
“In part, conference and exhibition organisers
are demanding flexibility to enhance delegate
experience, as they’re seeking to create more
dynamic and interesting spaces. Creating
smaller, more intimate spaces within a large
conference environment is an increasingly
popular trend.”
Given Adelaide’s reputation as a foodie
capital it is no surprise that the Centre’s
catering experience needs to reflect that
with a focus on high quality seasonal
produce. It’s “Soils and Seasons” food
philosophy celebrates the provenance of
food and in particular how regional soil,
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climate and production methods influence
the flavour of the food. The wellness trend is
also influencing menus at the Centre, which
recently launched its Vitality Menu to cater
for the more health conscious delegate.
Melbourne Convention and Exhibition
Centre’s (MCEC) food has long been a key
strength of its offering, but new expansion
plans in the works have signalled a change
across many touch points for event organisers.
“We’re planning for adaptability, so that no
matter what the future holds, we’re able to
easily accommodate and deliver any event,”
says Anne Jamieson, MCEC’s director of
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customer experience and optimisation.
“Our focus is on continuing to evolve and
innovate our offering, so that rather than
trying to plan what the future holds, we’re
part of its creation. It is important that
we continue to offer our customer new,
exciting ideas and opportunities, as well as
supporting their own creations.”
The new extension is not just about adding
more space, Jamieson says. Rather it is
focused on the changing needs of the industry.
“Over the past year, we have been busy
making some exciting changes that have
streamlined the way we do business – all with
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www.cimmagazine.com Convention & Incentive Marketing, Issue 7, 2016 13