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Raising the Platform: SOCIAL MEDIA takes users to communication heights never before reached

 This story was published in the December-January 2012 issue of Facility Manager magazine, an official publication of The International Association of Venue Managers, Inc.  It is reprinted with permission from Editor RV Baugus.
Face it. When it comes to using social media to get traffic through your doors, the concern now is how to use it more effectively than should you be using it at all. In a world where software changes more quickly than a teenager’s moods, the successful arena manager begins by pondering  these questions.
Which social media platforms work best for my audience?

  1. How do I build brand trust and loyalty?
  2. What incentives should I offer to engage and hold their attention?
  3. What’s next?

Deciding which social media platforms work
If Facebook and Twitter aren’t your new best friends, they should be.  “Facebook currently has 800 million active users, who in turn each have about 130 friends they actively share information with on a daily basis,” says Ryan Sheehy, Advertising & PR instructor for the Nicholson School of Communication for the University of Central Florida in Orlando.
What does that mean to you?
“Facebook allows you to directly connect with folks invested in your product.  Research shows that those connected to Facebook are more likely to purchase your product,” she noted during a session on Building A Social Media Strategy for Every Type of Facility at the 22nd annual Area Management Conference in Orlando.
For the 18,000-capacity Verizon Arena in North Little Rock, social media has been a gift for reaching an audience beyond their regional area. Social media collects personal information from users that “allowing us to customize what we’re sending,” says General Manager Michael Marion. “Email is being replaced by social media sites as the preferred Read more

Dragonfly: a Zen Garden of Taste, Texture and Ambiance

Cobra Kai sushi roll

 “If you’re expecting Dragonfly to be a traditional sushi restaurant, then you need to think again,” utters my friend Julienne, a once-a-week sushi-holic with whom I recently dined at the year-old hot Orlando spot. “Sushi restaurants usually focus on the food, not on the décor. This place has the ambiance you’d expect in a San Francisco restaurant, with mood lighting and modern high-style. The music is contemporary and low enough you can have a conversation. The long couch in the lounge bar area invites mingling. This place is visually stunning. Perfect for date night or with all the indoor and outdoor private space, great for groups wanting to meet in a fashionable, comfortable setting.” 

 Dragonfly does indeed have ambiance. The restaurant is designed with three key elements in mind: sensual, spiritual and savory. Sensory is easy. There are those deep red spots of color on pillows, seat backs or drop down curtains that shield private spaces for group dining and the contrasting smoothness of river rock crusted cabinets and scalloped baseboards.  Cork flooring pads against clicking heels. Latticed wood screens contribute to the gentle flow of the restaurant. A European walnut tree previously cut down was creatively reimagined into an expansive sushi bar counter. “We believe in sustainability, both in our décor and in our food,” notes Dave Talpasz, GM for Dragonfly. Even the restrooms havea zen spa quality, with stall walls of hand-painted gold swirls and stone basins.

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With Seafood this good, I don't have to learn to fish!

 

Mahi Mahi Picatta


                I was willing to celebrate my anniversary night celebration on the wrong night just so I could indulge in Big Fin Seafood Kitchen’s Monday night $13.95 special for a one-and-a-half lb steamed Whole Maine Lobster. I even fantasized about eating two of them by myself just to mark the occasion as extra special. My husband had a better idea as it turned out. Celebrate on the correct night, but begin the feast of food during Big Fin’s daily happy hour, from 5-7 pm. Big Fin is located in the Dr Phillips area at the Dellagio Town Center. Whether you dine in at the Trophy Bar or outside at the Bar-A-Cuda Patio and Bar, cocktails and appetizers were a pocket-pleasing $5 each.
                As the weather was muggy that night and we dressed up, we chose to sit inside at the Trophy Bar, a casually-friendly eclectic mix of décor. Rich dark woods frame contemporary light fixtures that render a subdued glow.  A large blackboard states the night’s fresh offerings. An eye-popping checkered black & white floor design runs into the white marble bar counter and the column bases separating the bar area from the main dining room. I like the whimsy of Big Fin. The food is seriously good, but the décor has a relaxed feel Read more