Meetings + Events

The power of gathering people

room space calculator

Find out how many people will fit in your room or what size room you need for your number of attendees.

Step 1
Choose a Room Layout type:

Step 2
Enter one of the following to determine the other:

Room Size:



NOTE: This is a starting guideline only. Accuracy for your particular event cannot be guaranteed.


latest issue

Latest Issue

Food Forward

By Sandra Eagle

Using local ingredients, the merging of plant and meat-protein menu options, focussing on sustainability improvements and waste reduction are leading drivers for food trends in meetings and events this year.

Executive chef at Scotiabank Convention Centre, James Price says his number one request from planners right now is plant-based options for dinner menus. “Some people are looking for plant-based egg and meat substitutes, for instance in a Bolognese sauce we can use tempeh instead of beef. We also take different approaches and look to international cuisines that are heavily vegetarian-based such as Indian chana masalas and dal.”

Stacey Newman, editor of Toronto-based Menu magazine for the Canadian restaurant industry, concurs, saying that meat and plants have morphed into a crossover zone. “People are getting out of black and white thinking, it’s not either or. The industry is discovering how to merge plant-based menus with meat on the plate.” Newman says restaurant menus tell the story of how globalized our society is. “There is so much fusion in our industry that Middle Eastern flavours such as harissa and sumac are becoming mainstream. Culinary explorations bring exotic ingredients and non-traditional pairings to a wider audience.”

Price is using local products such as Niagara cabbage to produce global-inspired dishes such as Korean kimchi. In a nod to sustainability, instead of composting mushroom stems from a local farmer, Price dries and grinds them into powder to be used in handmade cavatelli pasta. “It gives our clients a great experience and reduces the waste that goes into the landfill. We have set goals to cut down on the waste that goes out.”

Changes to the way people want to eat is another focus for Price. “I would like to see more options for family-style type of dining with larger shared plates instead of a plated menu.” Price has also seen great success with an innovation of his, called walking luncheons, at trade shows hosted by the convention centre. “We began by offering grab and go items that delegates can walk around with. We provide biodegradable utensils and materials that we can compost and it keeps delegates on the floor engaging with clients. We have a couple of different menus and are creating more.”

And last but not least, Newman says there is a huge boom in distilled non-alcoholic spirits like UK-based Seedlip and Vancouver Island-based Sheringham Distillery’s Lumette zero-proof distilled gin. “Companies like Seedlip have taken the esthetic cocktail experience to the next level.”

other articles in this section

Digital Event Boosters

What’s Ahead in Events

Event Decor in 2024

Tips for the Accidental Meeting Planner

Holiday Party Rethink

Destination Q&A: Bermuda

Event Design Roadmap

How Destination Vancouver is Building a Social Procurement Strategy

Sustainability in Action

Talk it Up!

International Women’s Day

The Dilemma: The Rising Cost of Events

Event Profile: Raising funds and spirits

2023 Trend Report

Better Booths

A Shift in Perspective

Timing is Everything

Spring Barometer Report

Getting Back Together Safely

Keep it Moving

Meetings Forecast

Ignite your Photo Ops

Post-pandemic Staffing Issues

Put DEI in your event’s DNA

Ignite your Video

Caring for the Caregivers

Green Business = Good Business

The Ignite Platform Primer

Case Study: Testing event restrictions

Making Space

Team Building Now

The Disposable Dilemma

Video Star

Case Study: Virtual Awards Show

Are you virtually covered?

Lights, Camera, Action!

2021 Trend Watch

Flight Forecast

Case Study: A hybrid event for meeting planners

Trading Spaces

Terms of Empowerment

Feeding the Future

Milestone reflections

Virtual Holiday Party Ideas

Case Study: Canadian Event Industry Awards

Stress Busters

Case Study: 100-person virtual mentoring event

The Power of Story

Event spotlight: ConferenceDirect meets at Caesars Forum Las Vegas

By the Numbers: October 2020 Edition

A Whole New [Virtual] World

Level Up

The Time is Now

Grab the Mic, Grow Your Business

Should you give interns a turn?

Up for Interpretation

Balancing Act

Back to Business: Insights from the MTCC

Back to Business: Insights from byPeterandPauls Hospitality Group

Back to Business: Insights from Industry Associations

Hands Off

Must-haves for the New Reality

Back to Business: Insights from White Oaks Resort & Spa

Gotta Get It: Golf Edition

The Art of Communication

Back to Business: Insights from Casa Loma Escape Series

The Ignite Guide to Masks

Parting thoughts

Back to Business: Insights from JW Marriott The Rosseau Muskoka

The new reality for... Speakers

The new reality for... Caterers

Fight Right

The new reality for... Team Building

Virtual Sponsorship How-To

The new reality for... Hotels

CanSPEP Connext Conference Kit

The new reality for... DMCs

How to turn delegates into social media brand ambassadors

The new reality for… CONVENTION CENTRES

Job Hunting Today

Your Event Contract Questions Answered

The New Reality for… RESORTS

Hack Away

Beyond Talking Heads

Keeping Connected

Be a Part of the Solution

Time Wise

One Big Virtual Reunion

There's No 'i'solation in Team

New Direction in a Time of Need

Financial Smarts

On the Bright Side

Talk to Me

Food Forward

The Value of Employee Sustainability

All the Right Moves

The Real Cost of RFPs

Valuable Video

Meetings Forecast 2020

RFP Writing 101