1. SPECIAL EVENT WELLNESS WEEKEND Lindsay Hintz, Shannon Censky, Andrew Wiech

2. Table of Contents  Event Basics  Fit To Last  Battle of the Chefs  Advertising  Budget  Calendar  Evaluation  Questions?

3. Basics  What – Woodhouse Day Spa’s first annual “Wellness Weekend”  Friday – “Training to Last”  Saturday – “Battle of the Chefs”  Who – residents of the Mukwonago and the surrounding areas  Theme – “Healthy Living. Living Now.”  When – September 11-12  Where – In the Spa and the parking lot  Why – Improve Community Relations and Awareness

4. Fit to Last  Lecture located in the Tea Room  Focused towards the male demographic  Contact Phy. Ed./ Health teachers from local schools  Flyer local athletic clubs  Speaker – Rob Bryce  Fitness Center Director/ Fitness Instructor  World Class Health in Hartland, WI  Highly Qualified

5. Fit to Last Itinerary  3 pm Start setting up tea room for speaker demonstrations – set chairs up and table for any information handed out  3:30 pm – Rob Bryce arrives  4 pm – Rob Bryce starts demonstrations and event  He will be discussing topics on weight/fat loss, nutrition counseling, low back pain prevention and management, wellness counseling and sports performance enhancement.  He will demonstrate different exercises for the body.  5:30 pm – Conclusion of speaker, Rob will stay for a short time after to answer questions

6. Battle of the Chefs  Mini-Farmers Market/Wellness Fair located on the Parking Lot  Collaborate with local farms (Showcase local food)  Basse’s Country Delight Farms  Schuette Farms  Krusen Grass Farms  Provide tours of Woodhouse Day Spa during the competition  Woodhouse will be open during usual hours

7. Chef’s Challenge  Cook a healthy meal showcasing local ingredients  $50 worth of groceries  $25 to buy supplies from local Farmers  60-minutes to prepare meal  Panel of five judges  Sue, Kathy, Daniel Vrakas, and Molly Fay  All attendees can enter a raffle to be the fifth judge  Judged on technique, flavor, creativity, and presentation  Winner receive bragging rights and trophy

8. Meet the Chefs  Jan Kelly  Executive Chef of Meritage  Peter Alioto  Executive Chef of Mi.Keys Downtown

9. Meet the Chefs  Robert Ash  Executive Chef of The Intercontinental Milwaukee  Dominic Zumpano  Executive Chef of Umami Moto and Charro

10. Wellness Fair Booths  Healthy Nutrition  Basse’s Country Delight  Schuette Farms  Krusen Grass Farms  Healthy Physique  Snap Fitness Mukwonago  Mukwonago Athletic Club  Mindful Movement LLC  Healthy State of Mind  Woodhouse Day Spa  Neuber Chiropractic  Family Service of Waukesha  Healthy Community  Mukwonago Police  Mukwonago Fire Department

11. Battle of Chef’s Itinerary 8:00 – Set up Tables and Tents 9:00 – Arrival of Wellness Fair Participants and B 93.3 Promotion Team 10:00 – Open to the Public 11:00 – Cooking Competition Noon – Judging begins 12:30 – Winner Announced 2:00 – Wrap up and Strike 9 am – 2 pm 15 minute tours of Woodhouse Day Spa

12. Advertising  Twitter and Facebook  Spark Spa Facebook Spark Spa Facebook  Spark Spa Twitter – Twitter updates throughout the event Spark Spa Twitter  Media  Morning Blend and local press  Add event to current radio ads  Recruit B 93.3 Street Team  Flyer local businesses and schools  Email Blasts and Direct Mailing from current mailing list  WOM – Participating restaurants and businesses

13. Budget ItemQuantityPrice Tent 20’ x 40’ with installation 2$560 Chairs – Brown folding $0.95 each 30$28.50 Tables - $8.00 each 16$128 Trophy Cup 1$55 AV Sound System 1$289 Speaker Rob Bryce $250 Light refreshments and supplies $75 Subtotal$1385.50

14. Budget ItemQuantityPrice Subtotal from previous page $1385.50 Groceries for Chefs 4 sets$300 B 93.3 Promo Team $700 Extra Staffing $150 Printing and Postage $275 Total $2810.50

15. Calendar June  Negotiate with parking lot owner to secure location  Talk to businesses in the strip mall  Book Rob Bryce  Contact restaurants about Chef competition  Secure local companies  Contact “Morning Blend” to secure a spot on their show July  Tweet about the event  Create Facebook event  Contact judges for Chef competition  Book rentals of tent/chairs/tables/AV equipment

16. Calendar August  Tweet about the event  Send Facebook message to all members of the event  Send out a Press Release about event  Put up flyers in local businesses, schools and health clubs  Send out e-mail blasts  Direct Mail for current clients Two weeks before  Confirm bookings of Rob Bryce and chefs  Confirm all rentals  Tweet  Send message to Facebook event confirmations  Appear on the “Morning Blend”  Press Release  Send out e-mail blasts

17. Calendar Running Event  Lindsay- Mistress of Ceremonies  Shannon – Logistics and Media Relations  Andrew – Photography and Film Twitter Updates

18. Evaluation  Monitor responses on Facebook and Twitter  Check local news stations  Compare attendance to other local fairs  Track bookings from the day

19. Thank you for you time!