16th Technology Conference

The creativity of the event was reflected primarily in the merging of the venue, content, the inclusion of sensory elements and a great emphasis on the well-being of participants through dedicated activities (fairgrounds, receptions, dinner for business partners, VIP corner for suppliers, rich cultural program, inclusion of the element of music and meaningful messages). In addition to the content itself, the branding of the event stood out, which was at the same time non-invasive, discreet and inspiring – it did not change the environment, it only emphasized the advantages.

The innovation that the technology-based conference introduces is focused on personal interaction – voice Q&A, with simultaneous translation into 3 languages (SLO, EN, DE), from theory directly to practice (from the plenary hall directly to the fairgrounds), crosses the world of "classic cars" and trends in the field of "hybrid and electric cars", introduces music as an element of well-being for the participants.

The conference consisted of 2 teams of people who had precisely assigned areas and tasks. Internal team in the following composition/tasks; product management team – »brain behind the event«, warehouse team – »muscles & logistics«, exhibition set-up, accounting department team – main event reception, sales team – networking and socializing. External team consisting of the selected marketing agency for branding, social program.

The event, in its second implementation of re-defined image and scope, covered all related costs. From the event point of view, it is a niche conference that has all elements for growth by connecting additional entities (directly or indirectly related) such as automobility, green transitions. In the current format, it can make a profit by breaking through the number of participants over the critical point of 500, which mainly requires a better plan for right timing and timeliness of the event's advertising.

Communication was set through the official website of the event, b2b mailings, social networks (IG, FB, LinkedIn), printed publications (flyers, posters, shops). A wider marketing campaign has not been done, but it is certainly one of the guidelines for the further development of the conference, especially through the professional public (suppliers and partners network).

The sustainable practices of the event could be summarized in the categories below. Venue: the event was located within 3 floors of the venue, which means that the participants moved mainly on foot (the use of elevators was minimal), ventilation of the premises during breaks, use of reusable stands, waste recycling in the whole meeting space. Catering services: in the selection of food content for lunches, banquets and dinners, a higher percentage of vegetables was pursued, local providers, meat within Slovenian producers, dinner for business partners, which was carried out in the Arkade Restaurant within the H Histrion section (in this unit the project of measuring food waste/guest is underway) a served menu was chosen, where food waste is minimal. The venue at the same time; food waste is composted with the help of food dehydrators, and part of this compost is used for green areas within the resort.