Welcome to our RFP Center. Please take a moment to complete this brief form to submit your RFP to Convene.

We understand how important the success of your meetings is and are honored that you are considering hosting your program with us.

During business hours you can expect to be contacted by an account manager within one hour of submitting this form or otherwise within the first two hours of the following business day.

For immediate live assistance you may always call 888.730.7307 to be routed to your local Convene office.

Thank you for your inquiry.
A representative will get back to you shortly.

First Name*

Last Name*


Job Title


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Preferred Location*

Number of Participants*


Program Time

Are your dates flexible?
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Overnight Accomodation?
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Room Set

Additional Information


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The Convene 730 Third Avenue space is New York’s largest dedicated conference center; over 25,000 square feet of dedicated meeting space offering groups from 20-450 spectacular views, state-of-the-art built-in technology and resource-rich conference rooms. The site’s design carefully blends classic corporate architecture and timeless finishes with Convene’s progressive technology package and anticipatory service offering.


Lessons from TED

Six Meeting Planner Lessons Learned From TED

Meetings and conferences have a “social life” all their own. TED offers a great example of how it can work.


Collaboratively Design Spaces

Every decision we make is based on a deep understanding of the needs of the Meeting Planner, their Client, and the Meeting Participants.



At 730 Third Avenue, we pride ourselves on our culinary offerings. Every day we have Morning break, Afternoon breaks, as well as morning fare and lunch.  Want dinner? We can arrange that as well.




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Driven by Human-Centered Design

The meetings business was not an obvious choice for Convene founders Ryan Simonetti and Chris Kelly. Then a chance to adopt an existing corporate conference facility developed…

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Engineering the Meeting Planners’ Dream Menu

“Engineered” is one word that you usually don’t want to see mentioned on a menu but, our chefs have created and exception to that rule.

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Rethinking Tech: 86ing the “Nickels and Dimes”

As part of the research process that ultimately produced Convene, we conducted focus groups where our clients expressed their feedback and suggestions on how we could serve them better.

> more
Understanding Meeting Types Informs Better Meeting Planning

Understanding and identifying the three primary meeting types informs every aspect of strategic meeting planning.

> more

730 Third Ave


Taylor Phaneouf
Taylor Phaneuf
Production Specialist

As a proud attendee of the University of Florida, Taylor was included in the Top 100 Sophomores of the Warrington School of Business. Prior to Convene, she was the Philanthropy Hospitality Coordinator at Dance Marathon for three years. Taylor loves to travel and has studied abroad twice, in Rome and Madrid. She brings her ambition all the way from the south but is constantly seeking out new activities in the Big Apple.

Fun Fact

Taylor has been to exotic countries like Thailand and Australia but her favorite is Italy.

Brian Macallara
Brian Macellara
Relationship Sales Manager

Since recently graduating from the Villanova School of Business, Brian’s continued focus and passion lies in Real Estate and Business Collaboration. He has been instrumental in the organization of our prospecting efforts for new properties. Prior to graduation, Brian represented Villanova University in two National Real Estate Case Competitions while also serving as President of the Villanova Real Estate Society.

Fun Fact

An avid competitor, Brian actively participates in any sport, game, or challenge opportunity that presents itself.

Convene NYC team members
Angela Polo
Service Manager

Angela attended William Paterson University and graduated with a B.A. in Communications with a concentration of Interpersonal Communications. She has over ten years experience in hospitality and restaurant management and has worked in virtually every aspect of the restaurant industry. Before joining Convene’s team she was General Manager of a privately owned restaurant, and managed two locations in New Jersey.

Fun Fact


Convene NYC team members
Keisha George
Production Manager

Keisha graduated from Skidmore College in 2011 with a B.S. in Business Management. While attending undergrad, she became interested in the hospitality industry due to her instrumental role in planning and executing numerous on-campus events and functions. Keisha brings 3 years of event planning experience and her energetic can-do attitude to Convene.

Fun Fact

Keisha is an avid fan of comic books and loves attending NYC Comic Con.

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Eve Chiang
Production Manager

From a young age, Eve knew she would work in the hospitality industry, as it’s where her true passion lies. After graduating with a B.S. from a hospitality university, Eve has worked in the hospitality field for over 20 years with focus in operations and meetings.

Fun Fact

In her spare time, she can be found baking healthy snacks for the office or buying any new kitchen gadgets.

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Matthew Volpe
Service Manager

Matthew started his career as a Project Manager for East Coast Building Services when he graduated from Curry College. After helping his father run 2 Italian restaurants in New Jersey he decided his passion was in hospitality. He worked for the Carlyle hotel for 3 1/2 years where he started as a Purchasing Agent. Shortly after, he was promoted to Food and Beverage Manager role which landed him a Manager of the Quarter award.

Fun Fact

Matthew biggest adventure was sky diving, but sports are his favorite activity. Playing baseball his entire life, his most memorable vacation was when he visited 11 of the oldest baseball stadiums. He also enjoys attending sporting events and going to the beach with family and friends.

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Jorge Santiago
Technology Manager

Jorge’s career in AV began while he was still in high school, where he worked in the school AV department for two years.  After graduating from St. John's University with a BS in Communication Arts, Jorge freelanced for video production companies throughout the New York area for a year before becoming the Operations Manager for the AV department at the New York Hilton hotel.  In the 16 years since, Jorge has held Assistant Director and Director positions in convention hotels like the Sheraton New York and luxury hotels such as the St. Regis, Waldorf=Astoria and New York Palace.

Fun Fact

Jorge has coached little league baseball for 8 years and has taken two teams to the Williamsport Little League World Series state finals.

Vesna Hunter
Vesna Hunter
General Manager

A graduate of Temple University School of Tourism and Hospitality, Vesna has gained over 10 years of hospitality experience in both the New York and Philadelphia areas. Her passion for hospitality has expanded to organizing Community Food Service Initiatives to supporting New York Stock Exchange Events Team. Her commitment to customer service led her to achieve the Pinnacle Award for Customer service for two consecutive years in Philadelphia.

Fun Fact

Vesna is lover of the performing arts and comes from a very musically gifted family, though was informed by her very same family that she is tone deaf.

Anthony Panissidi
Anthony Panassidi
Technology Manager

Anthony has worked at numerous hotels and conference centers throughout his 13-year career in both New York City and the Tri-State area. During that time, he held many positions including Project Manager, Lead Technician, as well as, Director of Technology.

Fun Fact

Anthony enjoys hunting with his father and brothers or trying to relax with his 18 nieces and nephews.

730 Third Ave

Monthly Feature


New Perfect Plates for Spring/Summer 2014

Our culinary team has recently released their new perfect plates for Spring and Summer of 2014. Considering every palate and preference, they create fresh, seasonal meals in our on-site kitchen that support an enjoyable and healthful experience for everyone. Our approach intentionally eliminates meeting planner stress by fully anticipating allergies and dietary restrictions into our standard menu.