OUTS IDE THE BOX
Chain reaction The sector’s suppl ch n h s t en b tter n over the l st two e rs J cqu v n h, CEO of EDGE Venues, s s f t‘s t me to resh pe the rel t onsh ps w th n the suppl ch n – nd n turn, resh pe the ndustr
R ecognition of the supply chain in our industry got le behind during the pandemic. Whether it’s freelancers, booking agents, AV people and all the rest; without that supply chain in place, it adds cost to the end users, the corporate buyers. For venue nders, the commission-based model worked well for years. It opened the doors for many buyers to have access to a highly quali ed specialist service. e pandemic demonstrated to us though, that it wasn’t t for
erefore the requirements for outsourced is that these specialisms are done very well to keep the corporate planner safe. We’re responsible in a way, because our services deemed to be free of charge. Buyers don’t have to ght to get budgetary control support. But it’s not really free: it’s a di erent way of working. Maybe it would be better for them to pay us in a di erent way and to be more transparent - but they have to have the mechanism within their own organisation to be able to do that too. Trade bodies need to get involved and they need to get real. What is the trade body’s role within our industry? Has it been lost to being just a selling situation where venues go and sell to agents? We should be discussing business issues. We should be coming up with solutions, challenging the norm, championing technology and innovation, looking for good solutions with sustainability and reward and recognising those people who deliver that. Right now we have the best opportunity to reshape the industry. One of the weaknesses of our sector is that we’re all di erent, so it can be dicult to talk with one voice. However, with every weakness, you can turn it into a strength. ere’s a great opportunity there.
Jacqui Kavanagh
There needs to be more recognition of the supply chain and the professionalism it brings to our industry
industry knowledge, negotiation with venue knowledge, we build relationships... If everyone had to do everything to deliver an event, rather than having outsourced suppliers, they wouldn’t move past rst base. eir skill sets are not there. e role of the events
purpose. We got literally nothing for nearly two years - and we were still servicing clients. When the pandemic hit the hotels and venues were brilliant. Everyone was very supportive, but that doesn’t mean that anyone was actually making any
professional has evolved over the last 20 years. You need to be an expert on food legislation, dietary requirements, GDPR, technology, budget management – and you need to know the next thing that is going to come and hit you before it even hits you.
money. Lots of clients hadn’t a clue that we wouldn’t actually be earning anything. Because, of course, it’s a free service. ere needs to be more recognition of the supply chain and the professionalism it brings to our industry. We provide tech,
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