AV1 expands operations after record month

av1

Event tech and audio-visual company AV1 is expanding following a record month in May, with the company experiencing its highest revenue level in 17 years.

AV1 is currently searching for larger premises and has welcomed four new staff members and a new hotel partner.

Kai Raisbeck will lead AV1’s creative content department as content producer, while technical director Federico Pancotto will bolster the technical output of the team, alongside two new additions to the operations department.

Keith Wootton, AV1’s managing director, says the company will continue to strengthen its offering for both live and hybrid events, with several more positions to fill.

“We’ve adapted and supported our clients over the past two years with online and studio products, and now we’re welcoming clients and staff ‘back to live’,” he said. “It feels good to be moving forward, once again.

“Our recent appointment as the preferred audio-visual partner of ACE Hotel, is a key example of our focus on the future. By strengthening our team, services and partnerships, we will continue the momentum that AV1 has become known for.

“Our team is producing more than 120 events in May across all major Australian cities, of which over 90 per cent are in-person. Delegates are loving being back together in event spaces and so are we.”

AV1 will design, oversee and execute the entire production and on-site content for the AREC Conference on May 29-30 on the Gold Coast.

Nichola Byrne, events general manager at McGrath Estate Agents / TRET, says while their in-person event attracts thousands, having the ability to dial-in high profile speakers like Matthew McConaughey is a great way to take the event to the next level.

“Our attendees expect fantastic content, networking opportunities and a flawless program set to inspire the Australian real estate industry,” Byrne said.

“The ability to have hybrid elements and dial-in speakers makes our conference much more accessible.

“We are passionate about our event and how we can keep it fresh year-on-year.”