The NACE "Best Event Production of the Year" award recognizes outstanding achievement in the overall event planning and production of a catered event by on and off-premise caterers, event planners, facility venue managers, institutions (charitable, cultural and educational) producing such events as parties, banquets, award ceremonies, fundraisers, festivals, sporting events, conventions and expositions.

Award Category Definitions & Eligibility  Award Categories by Budget: less than $25,000, $25,000 - $75.000, more than $75,000

• NACE members in good standing who produced the event are eligible.
• Team entries are allowed when joint efforts were required to produce the event. Teams may include other NACE members in good standing or non-NACE members, but must be entered by the NACE Member who produced the event. When a team wins an award, the Award will be given to the NACE Member entering the event. Additional duplicate awards can be ordered through NACE Headquarters (at the individual's expense) if desired.
• Members of the NACE National Board of Directors are not eligible
• NACE-sponsored or NACE-related events are not eligible.

Note that events entered in the "Best Event Production" event category may also be entered in the "Team Award" category as a separate entry if desired. 

Award description These comments are for informational purposes only. This information is required. - 50 word max.

• Should this person win this award, please provide us with comments you would like to share with the audience about this person.
• Please provide us with what information should be listed on the award plate.

Section 1: Elements Statement (max. 15 points). 500 word max. summary of the catered event including theme, goals, objectives and number of attendees. Entry will be judged on how well the event met the purpose, theme, goals and objectives of the client, and the different, unique or creative qualities which elevated the event to this level.

Section 2: Event Planning & Venue (max. 25 points). Up to 6 pages, text only, one topic per page on:

• Overall event planning timeline (2,000 word max.) - up to 10 points
• Day of event timeline (500 word max.) - up to 5 points
• Budget and actual revenue and expense - what the client actually spent with your company, for the part of the event for which you were contracted, plus the dollar value of any donated in-kind goods or services (1,000 word max.) - up to 5 points
• Venue/Event Site - include location, description of venue, unusual/unique challenges presented by the site (1,000 word max.) - up to 5 points

Section 3: Food & Beverage Service (max. 25 points): Up to 6 pages total, one topic per page on:

• List Menu including food & beverage cost breakdown (2 pages)  - up to 5 points
• Describe food and beverage in terms of color, texture, flavor, and presentation and how these elements coordinated with/supported/enhanced the event production (2,000 word max.) - up to 10 points
• Describe the service design, food station design, and any staff costumes, interactive participation, or other unique service features that contributed to or were impacted by the event production (2 pages including a layout drawing but photos must appear in Section 5) - up to 10 points

Section 4: Event Theme Execution (max. 25 points). Up to 5 pages total, text only, one topic per page

• Event theme goals (1,000 word max.)
• How the theme was supported by floral décor, linens, props, balloons, printed materials, etc. (2,000 word max.)
• Special effects, tenting, lighting, or staging was used to support program theme. Describe any unique support elements (1,000 word max.)
• Describe any unique aspects of entertainment used to support the program theme (1,000 word max.)

Section 5: Supporting Material (10 points). Up to 5 photos and pdf files including:

• Photos and PDF files of the event, "wow" factors, food displays and/or tables, print materials, invitations, marketing materials, etc.