Applications due March 20, 2026
Applications are evaluated based on the following criteria:
Strength of Strategy
Clarity and quality of the campaign strategy, including audience definition, objectives, messaging approach, and marketing mix, and how well tactics align with stated goals.
Brand Alignment & Message Effectiveness
How effectively the campaign aligns with and reinforces the ski area’s brand, with clear, relevant messaging that resonates with the intended audience.
Measurement of Success
Progress toward clearly defined goals, supported by relevant KPIs and benchmarking where applicable. Quantitative results are emphasized, with well-defined qualitative outcomes considered when appropriate.
Results & Impact
The effectiveness of the campaign in achieving its goals and delivering meaningful impact for the ski area, guests, employees, or community.
Creativity & Use of Resources
Creativity of execution and how effectively available resources are leveraged, regardless of budget or scale.
Industry Value
The campaign offers transferable insights, ideas, or inspiration for other ski areas and the ski industry.
Judges apply the same rubric to all submissions and remain mindful of differences in available resources, including agency-supported campaigns.
Your entry should include:
- A completed electronic copy of the application.
- A written summary of your program with your question answers.
- Any creative material that relates to your program, such as photo/video, on-site signage, web pages, print advertisements, etc
Submission & Eligibility Notes:
- Avoid duplicating information between written responses and supporting materials; reference additional assets as needed.
- All creative materials should reflect NSAA safety expectations. For example: helmet use, restraint bar use, collision awareness. Submissions containing unsafe depictions will not be accepted.
- Please use "2026_MarketingAwards_YourResortName_xxfile" as each file name.
- Active NSAA membership is required and will be verified during the review process.