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PHUSION PROJECTS
NATIONAL SALES MEETING
The website will be updated soon.
Come back for more details, but please check out the information below.
BEFORE YOU GO
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Flight Delays: If you experience any flight issues that may delay your arrival please contact One Plan at (949) 624-5644.
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Packing: While Miami days are typically warm, January evenings can be cool. Pack a light jacket or sweater for nighttime activities and air-conditioned meeting spaces.
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Check-In: After checking in at the Front Desk, stop by the Phusion Projects Registration Desk, located in the Cove Gallerie on the 3rd floor of the Coastal Convention Center.
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Event Website: Save the event website to your phone's home screen for easy access throughout the week.
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From your phone, visit www.phusionnsm.com
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Select Add to Home Screen
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Text Messages: You will receive informational text messages throughout the week with important updates and reminders.
NSM EXPENSE POLICY:
Breakfast, lunch and snacks will be provided Tuesday, Wednesday, and Thursday. Dinner will be provided on Monday, Wednesday, and Thursday (and Tuesday for Ladies Night). Please do not plan alternate dining during those times.
Breakfast, lunch and dinner expenses will not be reimbursed by the company should you choose to make alternate arrangements.
Coffee, beverages, and snacks will be provided throughout the daily sessions. Please utilize this to refuel as alternate snacks will be considered personal expense.
You may expense beverages during NSM; again, please be responsible for spending.
You may expense Uber/Lyft rides while at NSM as well as to/from the airport.
Receipts must be provided for all spends over $10 during NSM - remember to take pictures of your receipts and submit in Navan!
Any irresponsible expense will be reviewed and the employee may be asked to reimburse the company.
If your Navan card is declined or you don't have a Navan card, swipe your personal card and submit a manual expense.
For any travel issues to/from Miami, leverage our travel agents at Navan by calling (844) 718-7773.
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