KEEP COOL WITH THESE REFRESHING SUMMER DRINKS

By Great Performances

We live our passion for hospitality, food, and drink every day at Great Performances – in our office, our venues, and we even take our work home with us! We reached out to some of our venue managers to find out what drinks they enjoy during the summer. We had a few requirements: it had to be something that could be made in a large batch to satisfy a crowd; that could stand alone as a zero-proof cocktail and would be equally delicious and refreshing with a common liquor; and that had a unique twist.

Two of our favorite venue managers, Tainá Alves (General Manager at Dizzy’s Club at Jazz at Lincoln Center) and Kato Oppenhim (Venue Manager at Poster House) sent us two incredible cocktails. Give them a try and let us know what you think!

Pineapple Ginger Cooler

From: Taina Alves, General Manager, Dizzy’s Club at Jazz at Lincoln Center

Why we love it: the ginger and black pepper along with the lime cut through the sweetness, adding a welcome bite. You can easily adjust the sweetness by adding an extra squeeze of lime or an extra splash of soda water. Although the syrups take some time to prepare, they’ll store well in the fridge and can be used in a variety of drinks including hot and iced coffee or tea. We always recommend making a double batch of the ginger syrup.

Ingredients

Ginger Syrup

  • 1 cup sugar
  • 1 cup water
  • 1 cup peeled, sliced ginger

Vanilla Black Pepper Syrup

  • 1 cup sugar
  • 1 cup water
  • 1 vanilla bean, split open
  • 1/4 tsp black pepper, crushed

Pineapple Ginger Cooler

  • 16 oz pineapple juice
  • 6 oz ginger syrup
  • 6 oz lime juice (6-8 limes)
  • 1 tsp vanilla black pepper syrup

Garnishes (optional)

  • Candied ginger
  • Mint
  • Lime wedges

Instructions

  1. Prepare the Ginger Syrup. Combine all ingredients in a saucepan and stir over medium heat until sugar is completely dissolved and mixture starts to simmer. Reduce heat to low, cover, and allow to simmer for 15 minutes. Remove from heat and allow to cool. Strain out ginger and store in a tightly sealed container in the fridge.
  2. Prepare the Vanilla Black Pepper Syrup. Combine all ingredients in a saucepan and stir over medium heat until sugar is completely dissolved and mixture starts to simmer. Reduce heat to low, cover, and allow to simmer for 15 minutes. Remove from heat and allow to cool. Strain out ginger and store in a tightly sealed container in the fridge.
  3. Prepare the Pineapple Ginger Cooler – Zero Proof. Combine all ingredients and chill. To serve, fill a glass with ice, pour juice till 3/4 full, then top with soda water. Garnish with Garnish with a sprig of mint and candied ginger or a wedge of lime.
  4. Prepare the Pineapple Ginger Cooler – with Alcohol. This recipe is also delicious with a variety of spirits including white rum, tequila, mezcal, or vodka. Add one 1.5 oz liquor, 2 oz pineapple mix, and shake. Pour into a Collins glass, top with some soda water, and add the garnish.

Sparkling Lavender Matcha Limeade

From: Kato Oppenheim, Venue Manager, The Poster House

Why we love it: I love limeade variations and am constantly experimenting with syrups and flavors. I usually like stronger flavor profiles, and this one is easily adaptable. I typically increase measurements for certain ingredients like the sourness of the lime (lime juice) and the floral of the lavender (lavender buds in syrup).

The pea flower isn’t intended to be highlighting its blue/purple notes, but it’ll make the matcha look a lighter green rather than a dark and murky green.

Ingredients

Lavender Simple Syrup

  • 2 tsp dried lavender
  • 2 butterfly pea flowers (optional, for color)
  • 1 cup sugar

Sparkling Matcha Lavender Lemonade

  • 1 tsp Matcha Powder
  • 1-2 limes (3-4 oz.), juiced
  • 2 oz lavender simple syrup
  • 8 oz sparkling water

Garnishes (optional)

  • Fresh grated lime rind
  • Dried (or fresh) lavender buds
  • Candied Lime wheel/wedges, dusted with Matcha Powder

 

Instructions

For the Lavender Simple Syrup (quick method)

  1. Add the dried lavender* and butterfly pea flowers to a teapot, or cup with a strainer. Add 1 cup of water at 200-205F and let steep for 5-7 minutes.
    *Note: The amount of lavender may be adjusted, to the strength of the lavender flavor you desire.
  2. Strain flowers and combine 1 cup of the infusion with 1 cup of sugar. Mix well until sugar is completely dissolved.
  3. Let cool completely and store in an airtight container in the fridge for up to 4 weeks.

Prepared Matcha

  1. In a clean chawan, or any bowl add 1 tsp of Matcha powder through a sieve to avoid lumps.
  2. Add 1-1.5 oz of hot water (not boiling- ideally under 160F -175F) and whisk vigorously with a ‘W’ shaped hand movement until frothy. It is ready to use!

For the Sparkling Matcha Lavender Lemonade

  1. Fill a tall glass with ice 2/3 of the way.
  2. Using the large side of a jigger (can be 1.5 or 2 ounces), add 4 parts of sparkling water (6 or 8 oz).
  3. Carefully, add 1 part of lavender (1.5oz) simple syrup pouring slowly, so it sinks.
  4. Add 2 parts of lime juice (3 or 4 oz).
  5. Finally, add 1 part of the prepared Matcha on top (roughly 1.5-2 oz).
  6. Grate some lime rind on top, garnish with some dried lavender buds, and a sugared lime wheel dusted with matcha powder, show it off, and mix well before drinking. Enjoy!

Notes

  • Store the leftover lavender simple syrup in the fridge for up to 4 weeks and use it to make more later!
  • I recommend using a jigger or any 1.5-2oz measure for each part. The basics for this recipe and if you’d like to make a pitcher you need to follow the proportions: 4 parts sparkling water, 2 parts lime juice, 1 part lavender simple syrup, and 1 part prepared Matcha.

GREEN HUMMUS

by Georgette Farkas

My version of hummus stands apart as I blanch the garlic. The following recipe is adapted from Ottolenghi, with my addition of greens.

While the version below is made with blanched peas, parsley and fennel fronds, I often make it with any greens I happen to have on hand, but usually include some herbs. Thanks to my recent Katchkie Farm CSA , I made a green version with beet greens, scallions (green part only) and parsley. Blanch the greens, shock in ice water, drain well and then purée. For the recipe below use about a cup of blanched greens and/ or herbs.

INGREDIENTS

PROCEDURE

  • 1 ¼ c dried chickpeas, soaked overnight in generous quantity of cold water.
  • 1 tsp baking soda
  • 6 ½ c water
  • 1 c + 2 Tbsp tahini
  • 6 Tbsp freshly squeezed lemon juice
  • 4 cloves garlic, blanched in boiling water, crushed
  • 1 ½ tsp salt
  • 1 c baby green peas, fully cooked in salted water, drained
  • ½ c parsley leaves, fennel fronds
  • 6 ½ Tbsp ice cold water, as needed
  • Salt and pepper

OPTIONAL

  • ½ cup blanched and puréed greens

NOTE: use any combination of beet, carrot or turnip tops,

  1. Cover chickpeas with cold water and soak overnight.
  2. Place soaked and drained chickpeas in saucepan over high heat and with baking soda. Cook approx three minutes, stirring constantly. Add the water and bring to a boil. Cook20 to 40, skimming off any foam and any skins that surface. They should be very tender, breaking up easily. When the chickpease are almost entirely cooked, add garlic and cook 2 to 3 minutes. Drain and place chickpeas and garlic in food processor. Process to a smooth paste.
  3. With the machine running, add tahini paste, peas, lemon juice, parsley leaves and fennel fronds  and 1 1/2 teaspoons salt. Finally, slowly drizzle in the ice water and allow it to mix for about five minutes, until they form a very smooth, creamy paste. Adjust seasoning with salt and pepper to taste, and additional lemon juice as needed.
  4. Let rest at least 30 minutes before serving.

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A NEW APPROACH TO COMMUNITY: WORKFORCE DEVELOPMENT

By Georgette Farkas

His white chef’s coat was splattered in avocado green with red flecks of tomato and tobacco. Reign Rodriguez, the recently arrived kitchen intern, was also wearing a broad grin reflecting his satisfaction at having helped prepare gallons of guacamole. Reign came to Great Performances by way of the Youth Action Youth Build (YAYB) program. They had prepared him with six weeks of culinary and food safety training, but this was his very first experience in a professional kitchen.

YAYB, based in East Harlem, is dedicated to putting young adults on the path to self-empowerment. Great Performances is making their kitchens a stepping stone along that path. The YAYB program includes job skills training, job placement services, high school equivalency certification and a safe environment where students are positively encouraged to become leaders in their communities. While Reign is choosing to go on to the Navy once he receives his GED, his fellow intern, Jasmine Villalongo, has developed a real taste for culinary life. Just three weeks into her internship, Jasmine found a mentor in Great Performances Pastry Chef Albert Bello. Having a seasoned professional take an interest and dedicate time to providing hands on instruction makes all the difference. Chef Albert’s standards are rigorous, but he also understands that Jasmine is still a student, taking her first steps in this new professional environment. Five out of Jasmine’s eight weeks of internship will focus entirely on pastry. She began learning speed and consistency by adding finishing touches to petits fours. It takes time to perfect coating lemon pops in meringue or cheesecake pops in white chocolate.  Today Jasmine is rolling chocolate kormos logs to be served at Greek American Foundation gala. “The scale of the kitchen here is much bigger than what I expected,” explains Jasmine, who spent her first few weeks honing her knife skills on the vegetable station. “I was cutting fruits and vegetables I had never seen before. This is a whole new area for me.” If all goes well, Jasmine’s internship could lead to full time employment.

While Great Performances has long been steeped in community, today the outreach extends well beyond their tradition of supporting food banks and heathy eating programs. The company has recently begun partnering with a number of workforce development organizations. This two-way street brings together populations in need of training, job readiness and connections and a business ready to devote time and energy to supporting them. Great Performances first steps in this area have been with Youth Acton Youth Build. They are also developing a strong bond with Hot bread Kitchen, an organization that creates economic opportunity for immigrant women and women of color through job skills training, food entrepreneurship programs, and an ecosystem of support in New York City.

Workforce Development Coordinator, Moses McBride explained that YAYB wants to empower young adults to make change right in their own communities and that one of the best ways to accomplish this is through on the job vocational training. He believes internships show young people what a stable career path could look like. “I faced many of the same challenges as the young people in our program,” explains Moses, who knows what a difference it makes to access skills and credentials. “Working with young people, you see a steep learning curve and the ability to adapt to new environments. These may be individuals who are outside the mainstream and feel they don’t fit in. Their new-found skills can fulfill their need to feel validated.” He loves to see them become committed and focused and find a purpose.  According to Moses, a professional environment with standards and expectations is part of the experience and helps interns gage their tenacity and willpower, while building both tangible and intangible skills. The Great Performances kitchen may be just the place to make that happen.

EVENT PLANNERS SHARE THEIR TOP TIPS FOR GREAT EVENTS

By Great Performances

Our team of event planners – with a cumulative experience of 250 years over tens of thousands of events with millions of guests – recently sat down and shared some of their top tips for planning and hosting a great event. From weddings and mitzvahs to conferences and galas, they’ve handled almost every kind of event, successfully navigating any obstacle and challenge from furniture not showing up to furniture collapsing minutes before guest arrivals; from torrential downpours on a day with a zero percent chance of rain to soaring temperatures resulting in blackouts and no air-conditioning; and from guest counts increasing last minute requiring food to seemingly multiply to a featured dish disappearing hours before service. They’ve seen it all and successfully managed the challenges with such poise and grace that the guests – and often the hosts – didn’t even know that there was a problem.

Food & Beverage Tips

  1. Include fun beverage choices for non-drinkers (and don’t call them mocktails!) We’re coming across more sober-curious guests who want to enjoy fun, beautiful (read: instagram-worthy) drinks without the hangover. Provide a variety of juices and soft beverages and make sure you have at least one specialty zero-proof cocktail for guests to enjoy.
  2. Make sure you have enough ice. There’s a joke with at home parties that the guest who arrives with a bag of ice is a hero – don’t let this happen at your party! Work with your planner to ensure there will be enough ice, especially if there isn’t an ice machine at the venue.
  3. Plan to accommodate multiple dietary preferences and restrictions. Allergies-free, vegetarian, gluten-free, vegan–know who’s eating what. Knowing what dietary preferences and restrictions your guests have and communicating that with your planners ensures that everyone feels included and can enjoy all aspects of the event. We’re encouraging hosts to go a step further and build a menu that already accounts for various diets.

Event Timing Tips

  1. Prepare a timeline for everything from before your event happens, including permit applications and guest count deadlines, to your actual run of show.
  2. Be open to starting events earlier. We’re seeing a lot of events, especially nonprofit events, start earlier than they did during pre-pandemic days.
  3. Have your guests spend less time seated at a table. Keep event energy up and keep people engaged by limiting the amount of time people spend seated at a table. Forgo the first course and move straight from cocktails and hors d’oeuvres into your dinner and dessert, or opt for a butlered dessert.

Event Planning Tips

  1. Spend enough time planning. Engage your planner and review your event details to confirm your event needs. Any changes should be made well in advance of the event. What may seem like a small change may have a domino effect and impact many other factors of your event. Proper planning and consulting with your event planner can save everyone headache and money in the long run.
  2. Be comfortable with your backup plan. This is probably the most emphatically agreed upon tip from all of our planners. It’s important to not just have a backup plan, but be comfortable with it! In fact, the more comfortable you are with your backup plan, the better everything else will be. You’ll be confident going into your originally planned event because you know you have a contingency plan that will work and be wonderful; and if plans go awry, you’ll be ready to act upon your contingency plan quickly and seamlessly.

CELEBRATING FATHER'S DAY: TIMING IS EVERYTHING

At Great Performances, we not only celebrate life’s moments for our clients, but for our own families and colleagues as well. This year, we’re especially fortunate in celebrating Father’s Day across several generations, including two very new dads – Chef Stratos Georgedakis who just welcomed a baby in early May and our booking directory Tim Berryman who welcomed a baby just a short week ago. Congratulations to the two of them!

Over the years, we’ve shared some wonderful stories from our colleagues about their  fathers day traditions and memories. This year, we’re delighted to share a story from the perspective of one of our dear colleague’s sons.

You’ll remember Mike Warren, Director of Catering at CPS Events at The Plaza, and the photo he shared a couple years ago of he and his sons at his wedding. This year, Mike’s son, Elliott, contributed an article about what Father’s Day means for him and how food 

Me and my boys at my wedding. Love wins. They love me for who I am, and I love them unconditionally.

Mike Warren Tweet

Father's Day Reunion: Celebrating by Cooking Together

by Elliot Warren

Growing up with a dad in the catering industry meant being raised, in part, by food. Father’s Day was not the only excuse for mouth watering steaks (a regular occurrence in my household, and my dad’s favorite meal) or a fine selection of cheese, charcuterie, and all the accoutrements—that was just a regular Sunday evening for me. If it’s not already obvious, my dad made sure that I grew up with an appreciation and respect for food and all the wonderful experiences and memories it brings.

When I moved away to college in DC, I brought my love of food with me. I was the chef-du-jour for my fraternity’s Thanksgiving, winter holiday, and Superbowl parties. As I grew older, the love for food my father instilled in me only grew. Unfortunately, the COVID-19 pandemic hindered my ability to share with him my ever-improving culinary skills.

After not being able to see each other for two years, my dad visited me in my new home in Richmond, Virginia. At the top of his to-do list for our visit was to cook a meal together, something we had not been able to do together since before I went to college—and certainly not since I had improved as a home cook. He left the menu selection to me, and being excited by my new home in the South (and to provide something new for my Brooklyn-bred dad), I chose a recipe by my favorite southern chef, Vivian Howard. As my father taught me, seasonality is key and so I opted for a recipe to highlight delicious summer produce and provide a refreshing but hearty dinner—Vivian’s roasted pork chops with watermelon.

It was a simple meal but delectable and fun to make. The watermelons start cubed on top of the meat and through the process shrivel into a stewed-tomato like texture but with the wonderful summer flavor of watermelon. Paired with the perfect wine (my dad’s domain and my next culinary challenge) we had an unforgettable meal, and I was reminded of the power of food as I was immediately transported back to those days more than ten years ago when we would sit on our patio eating cheese and charcuterie, with steaks on the grill.

ENTICING TEAMS BACK TO THE OFFICE

By Great Performances

Thinking about returning to the office doesn’t spark a lot of joy in people. For many people, it’s about TPS reports, grabbing a few bites of a soggy salad or sandwich, possibly meandering over to the coffee station or water cooler to recaffeinate or rehydrate. Maybe exchanging desultory greetings with a passing colleague.

But what if we could transform this, and create more meaningful, engaging encounters around food! We know that people tend to congregate around food. The most popular room in a house is the kitchen! Often during friend and family get togethers, you’ll find people clustered around the kitchen counter, the grill, the beverage table — you get the picture.

We’ve worked with our corporate clients to create these pop up moments around food to help bring more excitement and engagement to the office. Held at different parts of the day, these food activations are specifically designed to bring deliciousness and fun to the work day. Our culinary teams conspire and collaborate with our venue teams and restaurant partners to design carts, stations, and stands that appeal to a wide variety of tastes.

The response we’ve gotten has been fantastic and people look forward to coming in to the office to see what treats we’ve got in store for them the next day.

Check out some of our favorite food popups below and let us know what you’d like to see in your office!

Attended Stations

From attended stations like the Omelet Bar, Thanksgiving Pies Stand, and the Fluff n Fluff Cotton Candy Station we take extra care to ensure our guests enjoy a variety of flavors and experiences. We’ve even got a roving Pretzel Express Cart that can move through the office delivering pretzels with a variety of dipping sauces to each work station.

Buffet Stations

For those looking for grab-and-go food options, we have dozens of experiences for your teams to enjoy! From partnerships with restaurants like Beard Papa’s with their wide variety of cream puffs to our own stations celebrating Peanut Lovers Day and Lobster Roll Day and an Avocado Toast station that’s anything but basic, we’ve got something for everyone!

Want to find out how to bring some of these experiences to your work places? Complete the form below and we’d be delighted to help you out.

FAVORITE OUTDOOR VENUES FOR SUMMER CELEBRATIONS

By Great Performances

As spring blossoms across the city and the days get warmer, we start thinking about outdoor summer events. We’ve rounded up some of our most popular outdoor event venues that give you and your guests spectacular views and the opportunity to interact with nature — both flora and fauna!

From corporate events as companies onboard new team members, welcome summer associates, and host employee family picnics to nonprofit events including fundraising galas and charity functions we have the perfect outdoor venues for groups of all sizes.

We’ve also got venues that are perfect for social events including weddings, bar and bat mitzvahs, and lifecycle celebrations.

Check out the list of our most popular outdoor event venues and schedule some time with a planner today to book your outdoor event!

Central Park Zoo

central-park-zoo-official-caterer

Escape from the hustle and bustle of the city by staying inside the city! This 6.5-acre tranquil oasis in the heart of Manhattan includes more than 1,400 animals representing more than 130 species from around the world.

Sip cocktails while you watch sea lions folic then stroll through lush gardens before enjoying a meal under a twinkle-light festooned tent. This exotic environment set against a classic NYC backdrop is simply iconic.

Learn More

Prospect Park Zoo

Great-Performances_Prospect-Park-Zoo_courtesy-Prospect-Park-Zoo_Photographer-Julie-Larsen-Maher_WCS

A hidden gem nestled in Prospect Park on Flatbush Avenue in Brooklyn is the Prospect Park Zoo. With both indoor and outdoor spaces, it’s an ideal venue for smaller and larger groups of animal lovers.

In the Rotunda, you’ll meet the Hamadryas baboons and marvel at the 6,000-gallon fish tank. You’ll encounter more animals while wandering down the Discovery Trail before arriving at the Barn where animals are fed. The center piece, is the Sea Lion Pool, the perfect backdrop or background for a whimsical wedding ceremony.

Learn More

Caramoor

Sunken Garden at Caramoor in Katonah New York on July 18, 2021. (photo by Gabe Palacio)

Spectacular gardens, woodland trails, and an impressive great house as a centerpiece, Caramoor is home to metropolitan New York’s largest annual outdoor music festival. It’s the perfect venue for those who love music and nature!

With plenty of space for weddings, celebrations, and gatherings of all types, Carmoor has a wide range of facilities available. For nature enthusiasts who want to experience the best of summer outdoors, Caramoor is a must.

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Wave Hill

Joseph Lin

This hidden gem in the Riverdale neighborhood of the Bronx boasts its own microclimate. Stroll along trails in the woods studded with a stunning variety of plants. You’ll always find something blooming at Wave Hill! The Pergola frames views of the Hudson River and the Palisades, providing a romantic backdrop for a wedding. We love the peace and tranquility of the Aquatic Garden, and the Marco Polo Stufano Conservatory is a dreamy location for photos.

For those preferring an indoor event, Armor Hall’s towering cathedral windows create a majestic atmosphere while the wood-paneled Mark Twain Room offers peace and tranquility.

Learn More

620 Loft & Gardens

rooftop wedding venues midtown nyc

Above the bustle of Fifth Avenue is an oasis. A combination city garden and downtown-style loft, 620 Loft & Garden is the perfect midtown location for a memorable event.

Saks Fifth Avenue and Saint Patrick’s Cathedral provide a dramatic backdrop for the landmark garden with flagstone pathways and meticulously manicured gardens.

Dine under the stars while enjoying the twinkling lights of the city from the Penthouse Rooftop Garden or enjoy the views from inside the Loft or combine the best of two worlds in our Tented Garden —  620 Loft & Garden is the perfect way to enjoy the city and celebrate your event.

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Ellis Island

having-a-wedding-on-ellis-island

Ellis Island offers a once-in-a-lifetime experience with the exclusive use of a National Monument. Explore the museum and take advantage of National Park Service Ranger Tours to round out your visit. You’ll also enjoy breathtaking views of the Statue of Liberty and Manhattan Skyline and you dine under the stars and revel in the magic that is New York City.

Learn More

 

Wollman Rink

Great-Performances_Wollman-Rink_DiscOasis_Opening

Ice skating by winter, rollerskating by summer! DiscOasis has rolled into Wollman Rink this summer, making it a groovy spot for skaters of all experience levels!

Whether your looking for a small group outing perfect for team building or large scale event, Wollman Rink rocks!

Learn More

MOTHER'S DAY ASPARAGUS AND GOAT CHEESE FRITTATA

By Georgette Farkas

I prepared this dish with Mother’s Day in mind, knowing my own mother, Francine, will love it, and I never compose a spring menu without asparagus. The beauty of this frittata is that it is just as tasty at room temperature as it is hot from the oven. At room temperature it’s a great make ahead entertaining at home dish. For the goat cheese, use a rindless version. I quite like smooth and creamy Chavrie, with just enough bite to contrast nicely with the asparagus. The reason for finishing the frittata in the oven rather than on the stove is that the heat will be gentler and won’t risk browning the bottom of the eggs. Serve with multi grain toast or focaccia, and a green salad tossed with lemon vinaigrette.

Ingredients

  • 6 large eggs
  • 1/4 cup heavy cream
  • 2 tsp olive oil
  • 16 to 20 spears asparagus, thin pencil grass preferred (If using thicker asparagus, slice lengthwise to create long, thin strips)
  • 1 tbs lemon juice
  • 2 tsp lemon zest
  • 4 tbs softened goat cheese, softened at room temperature
  • Salt and pepper

Preparation

  1. Heat oven to 350.
  2. In a small mixing bowl, beat eggs and cream. Add lemon zest and salt and pepper.
  3. Cut off and discard tough woody ends from asparagus. Cut asparagus tips so that length is equal to half the diameter of the skillet you will use to cook the frittata. This enables you to arrange asparagus in a “sunburst” pattern. Thinly slice remaining asparagus pieces.
  4. In a non-stick skillet over medium heat add 1 tsp olive oil until warmed. Add asparagus tips and pieces and cook tossing over high heat until cooked through, but still al dente. Season with lemon juice and salt and pepper to taste. Remove asparagus from skillet and set aside.
  5. Using the same skillet add remaining olive oil over low heat. Add eggs, stirring for just a minute or two until they begin to set. Remove skillet from heat. Distribute asparagus pieces throughout, arranging asparagus tips in a sun burst pattern, if you like. Arrange dollops of softened goat cheese around the center. Place in the oven and bake just until the eggs are set, approximately three to five minutes.
  6. Loosen the edges of the frittata with a spatula and slide onto a serving platter or serve directly from the skillet if you prefer. Serve hot from the oven or at room temperature.

AND WE'RE LIVE! THE RETURN OF IN-PERSON NONPROFIT EVENTS

By Great Performances

40% of nonprofit organizations reported losses in total revenue for 2020. Partly attributed to a dramatic decline in program-related revenue, it can also be attributed to a decline in donations. Overall, 37% of nonprofit organizations reported a decline in donations in 2020 compared to 10% of nonprofit organizations in the preceding 5-year period and more than 70% of organizations reported that individual donations are essential or very important to their business. (Source)

As Covid restrictions lift and people reunite at events, restaurants, theaters, and in the office, there’s opportunity for nonprofits to recover and rebuild their donation bases. Prior to the pandemic, many nonprofit organizations held galas and events for awareness, education, community, networking, and fundraising. With our return to events, nonprofit organizations can extend their current outreach programs with live events to re-engage and grow their donor base. We spoke with some leading nonprofit event planners and partners to get a better idea of what’s happening with nonprofit organizations and how they’re coming back to live events.

Across the board, we’re seeing an increase of in-person nonprofit events, which is exciting for everyone from the nonprofit host who’s able to reconnect with their donor base to the gala attendee who is delighted to get all dressed up with somewhere to go! Rob Arango, Director of Client Development at CPS Events at The Plaza, notes that there’s been more attention to the step-and-repeat as guests are dressing up, eager to meet, greet, and have their photos taken. Even those first moments arriving at an event are celebratory! For anyone who’s watched the awards shows these past months, we’ve seen more glitz, glamor, and excitement on the red carpet.

Aside from being standard operating procedure for nonprofits to host events, galas, and live fundraisers to raise money and engage donors, there’s been increasing pushback on virtual only events (we specify virtual-only for reasons we’ll elaborate on later). The cost and effort of hosting virtual events didn’t deliver the returns in engagement and donation dollars that organizations realized from live events. As Shaun Roberts, Vice President at Great Performances notes, everyone from corporations building teams to religious organizations leading their congregations is seeing the importance of community. Specifically, education institutions are hosting alumni functions, hospitals are rebuilding fundraising efforts, artistic and performance-based groups are inviting guests back into their spaces, and socially aware organizations are rebuilding their education and outreach programs. “No matter how great the technology, it’s impossible to replicate the networking that takes place at live events,” observes James Munz, Vice President of Sales at Ziegfeld Ballroom, home to many nonprofit events including fundraisers, galas, and celebrations.

“Live events not only raise money; more importantly they are used to cultivate new donors,” reports Mike Warren, Director of Catering at CPS Events at The Plaza. Often, gala attendees will sponsor a table and invite guests who might make a connection with the cause and become a supporter. But there’s been another shift in how galas are held, notes Roberts. Instead of being tied to a table and chairs, more events are starting to have more mobile events (and not the digital kind) where guests are encouraged to walk around the space and network. “It’s been a heated debate within many organizations,” he says, “and a decision that’s very personal to each nonprofit.” Speaking with caterers, planners, and venues can help determine which event style makes the most sense for each nonprofit’s goals and constituency.

Health and safety are still top of mind for many nonprofit organizations planning events but staying on top of the latest requirements and protocols can be stressful and confusing. Munz stresses that it’s important to talk to the experts: the caterers and venues who are best able to advise on best practices that support the health, safety, and comfort of event guests. This can be anything from accessibility to ventilation. “We believe in full transparency and providing as much information as necessary to put our clients and their guests at ease. We can also share what some other nonprofits are doing to help provide some context.”

For most organizations, events look like they did pre-pandemic. Groups who are already going out are going out with a relaxed (or exhausted) attitude towards Covid stipulations: tables are not entirely distanced, and check-in is swift. At GP, we are asking our staff to be vaccinated and to remain masked, but many clients are asking that masks be removed, a sign of their desire to make everything appear as it once was. There are some planners and nonprofit organizations who are still staying on the side of caution, but Warren observes that these are few and far between and it may be as simple as setting a table for ten guests for eight.

Some nonprofit organizations aren’t quite willing to let go of the virtual component and are looking for hybrid events. Munz acknowledges that hybrid events can be a great opportunity to capture a wider audience; however, they require an extra level of planning and expertise. Roberts cautions that planning two events in one may result in increased costs and effort and that nonprofit organizations considering hybrid events need to be clear about their goals and expectations for each group of attendees. Selecting the right partner is critical to help create a program that flows smoothly. Munz notes that he’s seen the virtual portion of the hybrid event pause while the in-person attendees were being served their meals. With their deep expertise in hosting events, planners can help create a run of show and make program suggestions to make the event run seamlessly from both perspectives.

Being mindful of guest behavior advises event timelines and runs of show. Munz advises that nonprofits organizations consider adjusting their events to a shorter programmed event followed by a post-dessert reception. This allows those guests who feel uncomfortable to leave and those who feel comfortable to stay longer and socialize – a hybrid of the seated events and the networking sessions.

Event planning is also happening at a shorter timeframe. Although many nonprofits are booking venues, caterers, and other vendors months in advance, guests are waiting until closer to the event date to RSVP, making it difficult to confirm guest counts. And then there are the nonprofits that are booking events on shorter notice. Although it is possible, the current employment landscape can present a challenge. “We always recommend that our clients book the date as soon as they can so we can confirm a venue and ensure proper staffing at their event,” Roberts advises.

At the end of the day, all of the event experts and their nonprofit clients agreed on one thing: nonprofits absolutely should be hosting live events. “There used to be gala fatigue, then we had Zoom fatigue and Covid fatigue. People are eager to get back out in person,” Arango shares. People are yearning for a face-to-face connection, and it’s obvious in the excitement demonstrated when guests are together for the first time.

Encouraging those who are reluctant to venture out to an event can be as simple as providing them with more information, Roberts notes. “Be clear with what the evening holds so people can make their own choices. If you have an amazing key speaker, people will turn out for that; and keep the event to the point—no fluff.” Once you’ve identified your event goals, create a program that will engage your guests. Gone are the days when people stay at a gala until 10:00 pm because they have to; they will stay because they want to be there.

SPRINGING UP IN NEW VENUES

By Great Performances

It’s been an incredibly busy month for us at Great Performances. From increasing our workplace dining numbers due to workers returning to their offices to the more increasing pace of events as people are more willing to gather and celebrate. But more than that, we’ve opened a number of new venues!

We’re celebrating the re-opening of Café Des Affiches at museum in Chelsea (Poster House), the grand opening of Trinity Café at a venerable institution in Wall Street (Trinity), and the rebirth of our beloved Mae Mae Café, reimaged as a Plant-Based Café + Plant Store.

A huge kudos to our operations and culinary teams for executing such distinctly delicious spaces and making it look so effortless. Read more about each of these venues at the links below!

Café Des Affiches

Check out their poster exhibits and then take some time to relax with a delicious latte and pastry or enjoy a delightful salad with the most refreshing iced tea in the neighborhood!

119 West 23rd Street
New York, NY 10011

Trinity Café

Huge windows fill the cafe space with plenty of natural light as you enjoy an innovative coffee (a Honey Rose Latte perhaps?) with the best avocado toast in Wall Street. Or perhaps you’re looking for a salad that’s as beautiful as it is delicious.

Trinity Commons
76 Trinity Place
New York, NY 10006

Mae Mae Café + Plant Store

All things plants at Mae Mae! From a plant-based, Latin-inspired menu to plants waiting to be purchased to green your homes, Mae Mae is back and better than ever!

2417 Third Avenue, Ground Floor
The Bronx, NY 10451