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OPEN HOUSE TIPS RETURN TO PLANNING TIPS
Reasons for an Open House
Your
open house should have a basis or a reason. Don’t just have
one. Decide why you want to hold it. For example: A first annual
which could be continued each year;a new facility; a second facility;
a remodeling job completed; new products, services; ground breaking;
sales; tie-in with sales and holidays, etc.
How
Many?
First determine how many guests your facility
can comfortably accomodate without seeming to be disoriented or
too crowded for them to look around. Too, enough staff is required
to easily take care of those guests who may have questions about
your company, facility, products and services.
Use the following “Check List” to begin planning a successful
open house.
Reason for Open House
• Anniversary
• Annual
• New: (Facility, Branch, Location, Product, Service,)
• Awards, Presentations, Receptions
• Ground Breaking, Ribbon Cutting
• Holiday
• Sale
• Thank You
• Other
Where/When
•
One Day, Weekend, Week
• During Hours, After Hours
• Indoors, Outdoors (Time of Year)
• In Office, Warehouse, Both
• Rented Hall, Under Canopy, Tent
• Other
Who to Invite
• Account Customers
• Steady Paying Customers
• Prospective Customers
• Firms with whom you should be doing business
• Local Dignitaries, Organizations
• Press (Print, Radio, TV)
• Vendors
• Competitors
• Friends
• Other
Invitations
• Formal, “Cordially Invited to’,
RSVP
• Announcement Letter
• Theme Related (Holiday, Sale, etc.)
• Post Card
• Flyer
• Other
Ways and When to Mail
• Direct Mail-First Class (To arrive 3 weeks
prior)
• Self Mailer-Bulk (To arrive 3 weeks prior)
• Statement Stuffer (To arrive 2 months prior with 2nd, 1 month
prior)
• In-House Customer Handouts (Begin 1 month prior)
• Announcement Letter (Mail 8-10 weeks prior)
Publicity
• Mass media (Newspaper, Radio, TV)
• News Releases (Hand Delivered)
• Banners, Pennants, Signs, Fliers
• Telephone
• Search Lights
Menu
• Cocktail Hospitality Finger Foods, Cheese,
Crackers, Fruit, Vegetables
• Lunch (stand up) Hot Dogs, Sandwiches, Salads, Condiments, etc.
• Dinner (sit down) Meat, Potatoe, Salads, etc.
• Beverages, Soda, Punch, Wine, Beer, Cocktails, Coffee, Tea, Milk
• Miscellaneous (depending on type of event) Popcorn, Fun Foods,
Candy, Cake
Quantities
• Depends on the budget you set
• Depends on the time of day
• Depends on the season
• Depends on the location
• Depends on the type of food service
Reason, Time, Place, Attendees
• Keep Invitation “Short and Simple”
• Print Extra Invitations
• Mail to About 100-150 more than you want present
• Note “Door Prizes” if any
Food Service Accessories
• Tables, Chairs, Linen, China, Glassware,
Silverware, Servers, Aprons, Ashrays, etc
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