2008 NACE Minneapolis/St. Paul Annual Local Chapter Awards
Open to NACE and Non-NACE Members
2008 Best Buffet Table Presentation of the Year
2008 Best Event Production of the Year
2008 Best Guest Table Presentation of the Year
2008 Catered Event of the Year
Less than $25,000. $25,000 - $75,000 and more than $75,000
On-Premise Catered Event
Off-Premise Catered Event
Best Wedding Reception
Entries must be submitted in a 1½” three-ring binder. All information should be in Times Roman style font double space. Entries should also include three images in a JPEG format on a CD. Entries must be received on or by May 27, 2009 for judging.
Entries must be sent to the attention of:
Terrie Bulanek
President, NACE Minneapolis/ St. Paul Chapter
Director of Catering
The Saint Paul Hotel
350 Market Street
St. Paul, MN 55102
PLEASE NOTE: Those who are entering the NACE National Awards are required to submit their entry electronically by May 15, 2009. To submit your entry to be judged for the national awards please visit
www.naceawards.com Also to submit to the national awards, you are required to be a member of NACE.
2008 Best Buffet Table Presentation of the Year
The NACE "Best Buffet Table Presentation" award recognizes outstanding buffet table design and décor where food and beverage was served. Caterers, chefs, restaurants, facility operators, clubs, hotels, institutions, event production companies, special event designers, linen companies, florists, balloon, ice artists and other members who have created seated guest table design for social events (weddings, fundraisers, private or corporate parties and other memory creating events) may enter.
Note that buffet tables from a catered Wedding Reception entered in the "Best Catered Wedding Reception" event category may also be entered in the "Best Buffet Table" category as a separate entry if desired.
Eligibility
NACE members in good standing who produced the event are eligible. NACE-sponsored or NACE-related events are not eligible. Team entries are allowed when joint efforts were required to produce the event. Teams may include other NACE members in good standing or non-NACE members, but must be entered by the NACE Member who produced the event. When a team wins an award, the Award will be given to the NACE Member entering the event. Additional duplicate awards can be ordered through NACE Minneapolis/St. Paul chapter office if desired.
Judging
Entry will be judged on how well the event met the theme, goals and objectives of the client, and the different, unique or creative qualities.
Entry Requirements
Section 1: Event Overview Statement 50 words maximum (15 points).
Section 2: Summary of the Buffet Table Presentation 500 words maximum (25 points).
Catered event's theme, goals, objectives and number of attendees.
Section 3: Concept and Planning (25 points).
*Event timeline
*Venue/Event Site - include location, description of venue, unusual/unique challenges presented by the site
*A one page diagram of the buffet layout in the venue
Section 4: Buffet Table Theme and Presentation (40 points)
*Describe how the buffet elements (colors, textures, fabrics, serving items, etc.) supported the theme of the event
*Describe equipment, décor, design, floral, ice sculpture, other special effects and/or lighting and how they were used to realize the buffet theme and presentation
*List the event menu
*Describe any technical support required and installation
Section 5: Supporting Material (20 points). Up to 10 pages including:
*Photographs taken from various angles must be included of the buffet table ready for service.
*Photos, "wow" factors, print materials, menu cards etc.
2008 Best Event Production of the Year
The NACE "Best Event Production of the Year" award recognizes outstanding achievement in the total event planning and production of a catered event by on and off premise caterers, event planners, facility venue managers, institutions (charitable, cultural and educational) producing such events as parties, banquets, award ceremonies, fundraisers, festivals, sporting events, conventions and expositions.
Eligibility
NACE members in good standing who produced the event are eligible. NACE-sponsored or NACE-related events are not eligible. Team entries are allowed when joint efforts were required to produce the event. Teams may include other NACE members in good standing or non-NACE members, but must be entered by the NACE Member who produced the event. When a team wins an award, the Award will be given to the NACE Member entering the event. Additional duplicate awards can be ordered through NACE Minneapolis/St. Paul chapter office if desired.
Entry Requirements
Section 1: Event Overview Statement 50 words maximum (15 points)
Section 2: Summary of the Catered Event 500 words maximum (25 points).
Catered events theme, goals, objectives and number of attendees.
Entry will be judged on how well the event met the theme, goals and objectives of the client, and the different, unique or creative qualities.
Section 3: Event Planning & Venue (points).
*Event plan timeline
*Budget and actual revenue and expense - what the client actually spent with your company, for the part of the event for which you were contracted, plus the dollar value of any donated in-kind goods or services
*Venue/Event Site - include location, description of venue, unusual/unique challenges presented by the site
Section 4: Food & Beverage Service (25 points)
*List Menu including food & beverage cost breakdown
*Describe food and beverage in terms of color, texture, flavor, and presentation and how these elements coordinated with/supported/enhanced the event production
*Describe the service design, food station design, and any staff costumes, interactive participation, or other unique service features that contributed to or were impacted by the event production
Section 5: Event Theme Execution (25 points)
*How floral, décor, linens, props, printed materials, special effects, tenting, lighting, entertainment or staging was used to support the program theme
Section 6: Supporting Material (15 points). Up to 10 pages including:
*Photos of the event, "wow" factors, food displays and/or tables, print materials, invitations, marketing materials, etc.
2008 Best Guest Table Presentation of the Year
The NACE "Best Guest Table Presentation" award recognizes outstanding seated guest table design and décor where food and beverage was served. Caterers, chefs, restaurants, facility operators, clubs, hotels, institutions, event production companies, special event designers, linen companies, florists, balloon, ice artists and other members who have created seated guest table design for social events (weddings, fundraisers, private or corporate parties and other memory creating events) may enter.
Note that guest tables from a catered Wedding Reception entered in the "Best Catered Wedding Reception" event category may also be entered in the "Best Guest Table" category as a separate entry if desired.
Eligibility
NACE members in good standing who produced the event are eligible. NACE-sponsored or NACE-related events are not eligible. Team entries are allowed when joint efforts were required to produce the event. Teams may include other NACE members in good standing or non-NACE members, but must be entered by the NACE Member who produced the event. When a team wins an award, the Award will be given to the NACE Member entering the event. Additional duplicate awards can be ordered through NACE Minneapolis/St. Paul chapter office if desired.
Entry Requirements
Section 1: Event Overview Statement 50 words maximum (15 points)
Section 2: Summary of the Guest Table Presentation 500 words maximum (25 points).
Catered event's theme, goals, objectives and number of attendees.
Entry will be judged on how well the event met the theme, goals and objectives of the client, and the different, unique or creative qualities.
Section 3: Concept and Planning (25 points)
*Event plan timeline
*Venue/Event Site - include location, description of venue, unusual/unique challenges presented by the site
*A diagram of the table layout in the venue
Section 4: Table Theme and Presentation (40 points)
*Describe how the guest table elements, colors, textures, fabrics, dinnerware, glassware, silverware, etc. supported the theme of the event
*Describe equipment, décor, tabletop designs, floral, ice sculpture and other special effects and/or lighting and how they were used to realize the guest table theme and presentation
*Describe how the table presentation and seating provided was appropriate in relation to the recommended guest attire for the event
*List the event menu
Section 5: Supporting Material (20 points). Up to 10 pages including:
*Photographs taken from various angles must be included of the guest table ready for guest seating.
*Photos of the event, "wow" factors, pre-set food displayed, print materials, invitations, place cards, menu card, etc.
or other artisan bread 
