Running a town is a lot like running a convention, says Deb Bullwinkel, and she should know. As a full-time meeting planner in the nonprofit sector the past 20-plus years, Bullwinkel decided to extend her reach even farther in 2009 by becoming a trustee in her home village of Villa Park before eventually becoming mayor in 2013. She was a top vote getter in both races. “I enjoy serving the people and public service,” she says, speaking from her village office before heading to her home office for round two.
Summer is all about the road trips. If you’re looking for a day adventure for your group that’s economical and convenient, consider crossing the border into Indiana and head to Indianapolis
These interviews are part of a series that highlights new hires within the industry. Have you recently started a new role or do you know someone who has? Submit your ideas to email@example.com.
John Wheeler was recently hired as the director of event production for The RK Group—a hospitality and culinary service management company.
The cows are tipping themselves over at Fair Oaks Farms after seeing how amazing the new Farmhouse Restaurant and Conference Center looks. Located just 90 minutes from Chicago in Fair Oaks, Indiana, it’s the nation’s first large-scale “Our Farm, to Your Plate, In Our House” dining concept with 18,000 square feet of space that can accommodate up to 280 guests for lunch and dinner every day in addition to brunch on weekends. About 80 percent of the menu includes ingredients raised on the farm itself or supplied by a few other local growers.
It’s a kegger at Wicker Park’s new gastropub Barley & Brass—and that means no waiting for your cocktail. Drinks like the refreshing Bitter Fizz are premade and served from a keg that keeps them fresh. It’s the vision of Mixologist Jan Henrichsen, who joins B&B after stints at Fat Rice and Evanston’s Found Kitchen + Social House. Of this citrus specialty, she says, “If this drink was a band, every note would be in perfect harmony.” Of course you can make it to order, too.
Delivered snacks are a simple solution to time-crunched meetings. They are convenient, quick and allow everyone involved to continue working uninterrupted. The downfall? Delivery options are typically unhealthy, greasy and have the potential to hinder productivity, rather than jump-start it. That’s where these three companies come in.
Changes occur every day in the hospitality industry, but one of the biggest is the high turnover of employees. Much of this can be attributed to the people who make up staff—students, part-time and those who work in seasonal locations. This can make building the perfect team difficult.
“I always say that before I was really gay, I was really Jewish,” laughs Daniel Heller.
Concern Worldwide really took the meaning of Thanksgiving to heart at its annual gala, held just before the holiday last November. The nongovernmental, international humanitarian organization provides emergency response and advancement to many underdeveloped countries of the world with its latest missions including Haiti and South Sudan. The benefit was held at the Wit Hotel and aimed to raise funding for its various programs through ticket pricing, a raffle and live and silent auctions that offered gifts from WXRT, Jet Blue and a number of local sports teams.