Margaret Heffernan, whose book Willful
Blindness: Why We Ignore the Obvious at Our
Peril is considered a classic on the psychology
of denial. These were interspersed with case-
study-fueled sessions on topics ranging from
revenue diversification to online learning to
leadership challenges shared by participating
association CEOs.
Receptions, generously long
breaks, and stellar meals (see
“Serene and Sumptuous,” at right)
gave attendees opportunities to
connect with one another and
with presenters. DigitalNow annu-
ally hosts the CEOs of technology
companies that are pushing the
envelope. This year they included
Niklas Jansen of Blinkist, a Berlin-
based company that offers easy-
to-digest summaries of nonfiction
books, capitalizing on the increas-
ing tendency of users to “snack” on
content; and Terry Jones of Austin-
based Wayblazer, which uses IBM’s
Watson platform and advances
in artificial intelligence to refine
online-travel recommendations.
Thinking — and talking — about disruption
is not always comfortable, said Botsman, who
in an interview with Convene noted that the
reactions by association executives to her
keynote ranged from excitement to flat denial
about the need to adapt. For leaders who are
embracing the changes underpinning Uber
and Airbnb, rather than ignoring or fighting
them, there is an upside even if they aren’t yet
sure exactly how to proceed. “They realize that
this is a lens to get their organization thinking
differently about creating value,” Botsman said.
“A lot of leaders have talked about how it can
actually inject a humility back into the organization — humility that maybe we don’t have all
the answers.” .
— Barbara Palmer
For more information: fusionproductions.com/
digitalnow-2015
Serene and Sumptuous
Serenity may not be the first thing associated with Walt Disney World in Orlando, but that was the word that came
to mind every time I closed the door
behind me at the Swan, where I stayed
for three nights during the digitalNow
conference in May.
The hotel, part of the Walt Disney
World Swan & Dolphin Resort, is
surrounded by water, and my room —
newly furnished and decorated as part
of a $125-million renovation — was a
peaceful study in blue, gray, and sandy
neutrals, set off by crisp white. The
resort is situated in the center of Walt
Disney World, but feels more like it’s
on an island. Visitors can travel from
the Swan by boat, splash in its lagoon-like swimming pools and waterfalls,
or visit its tranquil Mandara Spa, also
newly renovated.
The only hotel property within the
park that that isn’t operated by Disney,
the resort has 2,200 guest rooms and
330,000 square feet of indoor meeting
space, and tends to have a high busi-ness-traveler-to-kid ratio. That might be
what fuels the ambition of its food-and-beverage team, which includes Laurent
Branlard (the only two-time World Pastry Team Championship winner) and
70 sommeliers, and focuses on organic
and locally grown ingredients.
It’s no exaggeration to say that the
quality of the food was one of the hottest topics at digitalNow. Conference
breakfasts and lunch menus were
imaginative and diverse, ranging from
Southern barbecue to Asian noodles.
Breakfast on Friday included — along
with more traditional oatmeal, eggs,
and bacon — toasted croque-monsieur
and croque-madame sandwiches,
carved turkey breast with sweet-potato
puree, and butter-poached Maine lobster with polenta and wild mushrooms.
“The fact that we were eating lobster for
breakfast could be a great selling point
to the next group,” said digitalNow
keynoter David Bell, a professor of
marketing at the Wharton School of the
University of Pennsylvania. “Maybe we
make a fun little video of a bunch of us
sitting around a table having espresso
and lobster, and that becomes part of
the living record of this event.”
For more information:
swandolphin.com
Whimsy meets
business at the
Swan & Dolphin.