Join us for the Annual Summit on the Future of Communications Measurement! (#MeasureSum16)
Every fall there’s a gathering in New Hampshire that has nothing to do with politics or elections. It does involve lobsters, wine, chickens, and a lot of discussions about measurement. It’s the annual Summit on the Future of Communications Measurement.
At the Summit communications pros from around the world gather at Paine Publishing’s headquarters on the shores of the Oyster River to share their measurement war stories and debate what’s next for communications evaluation. Held October 12 – 14th, the Summit is designed to foster personal interaction and the exchange of ideas. See the list of speakers here. Attendance is limited to 50: register here.
The theme of the 2016 Summit is “Showing Value to the Bottom Line.” Discussions will be focused on how to tie communications activities to business results, specifically around internal communications, public affairs, earned, and social media. Presenters include communications experts from the U.S. Air Force, Southwest Airlines, among others.
What makes the gathering unique isn’t just the high level of discussion, but also that attendance is limited to 50 attendees. According to Katie Paine, CEO of Paine Publishing, the intimacy is essential: “This isn’t a ‘Death by PowerPoint’ type of conference. Rather, it’s a high-level, tell-all conversation about best practices in communications measurement. People come to hear from their peers about their experiences in implementing measurement programs. Those experiences are not always pretty or successful. But that’s what attendees come to learn—what it really takes to show the value of communications efforts to the bottom line.”
The annual meeting of the Conclave on Social Media Measurement Standards also takes place at the Farm on the day after the Summit. October 14th is devoted entirely to the discussion of best practices in social media measurement as well as future trends.
The Summit always features a traditional New England lobster bake, which adds to the unique ambiance. We’ve learned over the years that, when confronted with a large red crustacean with which you haven’t a clue what to do, no matter who you are, you will forever bond with whoever shows you how to eat it. And yes, if you don’t like lobster, there’s lots of other alternatives, including egg salad made from the eggs produced by Shankhassick’s flock of free range chickens. We hope to see you this fall. Register today!
P.S. Sponsorship opportunities are now available for this year’s event. Click here for details! ∞