Organizing a gastronomic event, whether it is a "small event" or a "big event," involves a number of specific design steps from which one cannot disregard.
Those who want to pursue, therefore, the career of event project management related to the food world, must know what these stages are and how they develop in detail, from strategy to operations.
Organizing an event: the first stage of 'ideation.
The first steps for theorganizing a food event start from the idea, from what is called the event concept, i.e., the idea-project: how the event will be held in general, what will be its distinguishing features, the objectives to be pursued, the experience offered, etc.
The second phase: activation.
This is a delicate phase, because everything must be studied in detail in order not to risk fop. Especially all the assessments about the real technical and economic feasibility of the project, the financial readiness with an initial business plan hypothesis, the search for partners and sponsors, the location, with attached permissions, guests, the security aspect, etc., have to be made at this time...
The third stage: planning.
The planning phase is equally delicate and pertains to all those operations of actual scheduling of the event, with particular attention to the period in which it takes place, avoiding as far as possible, overlaps with other relevant events that are aimed at the same target audience and therefore may prove to be competitive.
The fourth stage: the unfolding.
The highlight of the organization finds its fullest expression in the conduct of the event, during which one should not forget all those aspects that, although foreseen at the planning stage, may lead to having to deal with new ones and for which not only decisions made in the previous stages are concretized, but also extraordinary decisions are made.
The fifth stage: completion.
This is the stage of carrying out administrative tasks, so-called reporting related to the liquidation of public and private funding.
The sixth stage: evaluation.
La evaluation of an event is a particularly significant moment: indeed, on the results obtained may depend whether the event is repeated, disappears, or is entrusted to another organizing team.
At this stage, the actual achievement of the set goals and the degree of satisfaction from the public and stakeholders will be evaluated.
Do you want become an organizer of enogatsronomic events? Find out the schedule and dates of the new Master of Italian Food Academy.
