THE KAGENCY BUZZ: PENN PLAZA PAVILION | CONTIGO | DJ MAD MARJ | PAUL NEUMAN

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Thursday, August 11, 2016
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THIS WEEK'S BUZZ


Dear Event Industry Insiders,

FEATURED VENUE >
Penn Plaza Pavilion is our versatile two-story exhibit hall offering over 41,000 SF across the street from Madison Square Garden

ON THE RADAR >
Contigo takes advantage of one of our short term, pop-up retail spaces in the Flatiron District for a 'spill-proof' event.

MIXING IT UP >
DJ Mad Marj performs for Grindr's hallmark "Slumbr Party."

SPOTLIGHT PROFILE>
Get to know Paul Neuman, Chief Creativity Officer at Neuman's Kitchen. 

Cheers,

The Kagency
FEATURED VENUE
PENN PLAZA PAVILION |MIDTOWN, NYC

Penn Plaza Pavilion is a multi-use, multi-floor exhibit hall in Midtown Manhattan with over 41,000 SF of usable space. Adjacent to Madison Square Garden and Penn Station, the Pavilion is perfectly situated for events looking for an expansive locale with access to high foot traffic and proximity to area attractions, hotels and transportation.

The Pavilion is easily accessible from any point in the city. It offers three entrances, one on Seventh Avenue between 32nd and 33rd Streets, a direct entrance from the Hotel Pennsylvania lobby (for hotel-related events) and a dedicated freight entrance on 32nd Street.

The first floor features over 5,796 SF primed for a storefront, event activation, or trade show registration. Double escalators move guests to the second floor where the main space offers 35,323 SF. The second level’s open floor plan allows for flexible design and access to electricity is readily available in the floor ports, columns, overhead, and walls.

As for extending event exposure beyond the venue’s walls, branding opportunities exist on the multiple second floor windows facing Seventh Avenue and Madison Square Garden for an additional fee.

The Pavilion’s prime location and versatility make it the perfect choice for a myriad of events. From product launches to fashion shows, from trade shows to seminars, Penn Plaza Pavilion can host them all.

Book Penn Plaza Pavilion

ON THE RADAR
CONTIGO | FLATIRON DISTRICT
Guests were encouraged to #SipConfidently at the Contigo event in the Flatiron District last week. The sustainable to-go bottle company hosted an intimate press event, produced by our friends at Abel McCallister Designs

Book Pop Up Retail Spaces 
MIXING IT UP
DJ MAD MARJ | GRINDR
DJ Mad Marj performed for Grindr's "Slumbr Party." The event was touted as the best PRIDE Weekend party of 2016 with many A-Listers in attendance, including Zachary Quinto and Alexander Wang, just to name a few. Guests got down to Mad Marj's beats in their best "black tie pajama attire" for what was sure to be an unforgettable evening. 

Follow her DJ whereabouts on Facebook, Instagram, and Twitter 
Listen to her MixCloud here 
Book DJ Mad Marj 
SPOTLIGHT PROFILE
PAUL NEUMAN | NEUMAN'S KITCHEN
Tell us about your company's origins?
My family roots in the food business stretch back to the 19th century – My great-grandfather was a chef and both my father and grandfather were in the retail fish business from 1896 until 2003.  In 1981, Neuman’s opened as a retail specialty food store on the Upper East Side. In 1996 we moved downtown to Chrystie Street to focus exclusively on luxury catering. Over 20 years, we grew the business on the Lower East Side, expanding three times. In April of 2016 we moved to a new, state-of the art 18,000 SF facility in LIC to increase our production levels threefold. With all that history, the best is yet to come.

How has the events industry evolved since you began?
Wow! How hasn’t it evolved?  I would say that catering in 2016 is as different experience an business from catering in 1981, as a car made in those years.  Can you compare a car made in the 1980’s with a car made today? While both can get you from A to point B, the experience of each is completely different. Styling, performance, expectations, safety, sophistication, technology, ingredients have all made major leaps in food. Where our food comes from, who grows it, how healthy it is and how we prepare and present have become significantly more important to our clients. The Food Network has exponentially increased awareness of food and culture. Ingredients are more sophisticated and drawn from all over the world. Today we expect as basic fare what would have been unthinkable in 1981. The development of computers and smart phones have changed the way we process information and communicate with our teams. Social media has given us real time access to our events and new clients. We now make many of our props and décor for display. In 1981 we bought everything we needed.

What hasn’t changed? Clients still want to feel like they are your only client, that whatever we are doing is unique to them and that we are their food ‘gurus’ or ‘stylists’ or interpreters. We are always looking to bring new ideas to the table and evolve the catering and events industry as a whole. We are always seeking to be leaders and trendsetters amongst our peers.

How is your company differentiated from others?
We have recently built out and moved into a state-of-the-art kitchen and office facility. It is a top of the line catering kitchen in NYC with over 10,000ft of production space.  We strive to create a employee friendly work environment. Skylights and a/c throughout the kitchens, a lunchroom with free catered lunches, exercise room, showers in the changing rooms all make it a place to attract the best talent. We have created specialist teams that handle various segments of the business, allowing people to become experts in a specific type of catering. The benefit to the client is that the person handling their work knows exactly what they need. We pride ourselves on making more from scratch and in-house than any other caterer in the city. With the new kitchen that now includes smoking our own meats and baking a much more extensive line of breads, cakes and sweets. We fabricate our own props and displays, working in wood, metal, glass and plastic. If we can design it we can make it.  We don’t want to be the best at what we do, we want to be the only ones who do what we do.  

What is the most exciting thing about today's experiential landscape?
The opportunity to work with and for the best people is the most exciting thing about today’s experiential landscape.

What are the three most important things every event must have?
A clear focus and SMART goals – Specific, measurable, achievable, realistic and time sensitive.
Great food. Remarkable service.

What motivates your work life daily?
Trying to please our clients, keep our employees motivated, happy and growing in their jobs and being creative.

What is your passion outside of the office?
I am an artist. I work on the weekends at creating artwork and the process helps to inform our efforts at NK. View Paul Neuman's Art Here
 

THE KAGENCY

The Kagency was founded in 2004 by Karrie Goldberg and began as a venue marketing and booking agency for every event type imaginable. The agency that launched as a trusted resource for event producers and location scouts, quickly grew to include project management, talent representation and event-related media buying.

With access to over 300+ traditional and non-traditional event spaces across the U.S. and an ever-expanding roster of DJs, musicians, and artists,The Kagency is a seamless resource and a not-so-secret weapon for the event industry.
 

LET'S CONNECT

Stay in the know with The Kagency! We love sharing our event news via our newsletter, but for instant buzz connect with us @TheKagency. Follow us, and we will follow back!
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