Rachel Kirkpatrick Boucher, Author at Event Marketer - Page 25 of 73

Author archive for Rachel Kirkpatrick Boucher

December 24, 2015

Puppeteers Help LG Launch its TWIN Wash Appliances

In a Broadway-inspired event in New York City’s Theater District, LG on Nov. 3 launched its TWIN Wash laundry appliances with six performances featuring 16-foot-tall laundry puppets. The event, LG TWIN Wash Presents: Divide & Conquer on Broadway, took place between 9 a.m. and 5 p.m. in Father Duffy Square put on by puppeteers, performers...

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December 22, 2015

Experience Design Insights from The Cosmopolitan Hotel in Vegas

Ninety-nine percent of the time, your experience design process should not begin with an actual technology. It’s one of the major points Inessah Selditz and Nick Bartzokas, interaction designer and technical director at the LAB at Rockwell Group, explained during a session at EventTech (Nov. 2-4 in Las Vegas) on “dimensionalizing” a brand into a...

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December 21, 2015

Inside an Immersive Scotch Tasting with Bacardi

Bacardi on Nov. 10 placed five of its single malt Scotches at center stage with an immersive theatrical experience that served as a history lesson on Scotland’s deep rooted whisky-making process. Taking over a deserted retail space on Canal Street in New York City, the brand turned more than 300 key customers, single malt enthusiasts...

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December 18, 2015

Groupon Takes #GivingTuesday Live in Chicago

Groupon on Nov. 8 transformed a coat drive into a live experience for families in need in its hometown of Chicago with a Winter Wonderland charity event, part of its efforts surrounding #GivingTuesday, of which it is a founding partner. The brand invited more than 50 Chicago families to come and pick up new coats...

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December 14, 2015

Six Trends in Event Food to Implement in 2016

Flip on your television any day of the week and you’ll find a food show. From culinary travel shows, to food talk shows to highly rated cooking competitions, an entire generation of foodies has infiltrated the market—bringing their fickle palates and their sophisticated food knowledge with them. And that trend has trickled down into events....

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