Takeways from the NACE Annual Conference in Fort LauderdaleOne can’t simply replicate the experience of being at Experience, the national conference and marketplace organized by the National Association for Catering and Events (NACE). The conference is a minute-by-minute learning experience with the latest trends in décor, culinary, and event planning on display. Conference events doubly function as tutorials, hosted by expert industry thought leaders convened by NACE. Here are some great “takeaways” from this year’s conference: BYE BYE RUSTIC!Sheree Bochenek, creative director at Aprés Party and Tent Rental in Edina, Minn., led a session on trends in event rentals and described the residential look—exposed tent beams covered in faux wood “rafters,” hardwood walls, and bookshelves with pendant lighting. Bochenek says to kiss good-bye the rustic look, and relegates it to DIY. It has been replaced by “old world luxury.” CUSTOM-MADE MENUSPatti Schock, with the International School of Hospitality in Las Vegas, taught attendees how to make menus more effective, including custom-made and personalized details. Schock says, above all, to be honest; if the menu says “fresh from the sea,” then demonstrate and prove it. And Schock says, where possible, tell guests the origin of the food (as in Maine lobster, Berkshire pork, Oregon blackberries). “Your menu is your marketing tool. It is a representation of what your facility can offer,” she adds.TIMES FOR EFFECTIVE LIGHTINGKevin Dennis, with Fantasy Sound Event Services in Livermore, Calif., gave a talk about the importance of effective lighting. “Lighting can completely transform a venue from ordinary to breathtaking,” he says. “Lighting not only enhances your venue, but it can also highlight the other important elements of décor, including the centerpieces, and focus attention on certain areas of the room, such as a dance floor or head table.”Dennis believes an event can be personalized with lighting. One example is by creating a stencil of the couple’s name and highlighting it with a spotlight on the floor throughout the event. He suggests wedding planners ask couples the following questions to determine lighting needs:• What features in the room do you want to highlight?• What features do you want to hide?• What décor elements do you want to highlight?• Can the venue lights be turned off or dimmed?• Can the various pre-existing fixtures be controlled individually?• How much power is available?Regarding social media, Dennis had some insight. Many couples plan two weddings—the one they can afford and the one they see on Pinterest. He suggested requesting access to the couple’s Pinterest board prior to the consultation and to be realistic and upfront about costs.CATERING AND BEVERAGE INNOVATIONSZach Byther, with the Republic National Distributing Company and Paula Fenner, CPCE, with the Adolphus Hotel in Dallas, gave a fascinating talk on catering and beverage innovations, including:• Passed breakfasts• Ethnic-inspired breakfasts, including Asian-flavored syrups, chorizo scrambled eggs, and coconut-milk pancakes• Alternative bacons: face, beef, lamb, duck, turkey, and pancetta• Heirloom tomato stations• Non-alcoholic beverages including gourmet lemonade, artisan soft drinks, “mocktails,” and fruit-infused detox waters• Food vesselsA PEEK INTO REALITY The NACE Experience was headlined by Food Network star and producer Marc Summers, and his co-producer Jill Littman, who led a tutorial and behind-the-scenes look at his show “Restaurant Impossible.” The show features an “ambush,” in which restaurant owners are faced with a split-second decision on whether to allow the show's experts to drop in and give advice on how to make the restaurant more successful. The conference capped off with a “culinary experience,” led by Chef Rick Moonen, who has developed a new way to smoke and grill Buffalo fish that was farmed sustainably. Moonen’s restaurant, RM Seafood at Mandalay Bay in Las Vegas, served as the location for the show’s popular “Restaurant Wars” episode.  As with all things Experience, it is much more difficult to relay the amazing education, tastes, smells, and sites after the fact than by “experiencing” it first hand. Plan to attend next year’s conference, July 16-19, in Houston! WPM__Bonnie Fedchock, CAE, National Association for Catering and Events, Columbia, Md.