Joe Mineo. JoeMineoCreative.com. "The Stars Aligned! Creating Cohesiveness Between Culinary and Event Design" How the creative collaboration between event management, event design and the culinary team took the food experience to the next level. Learn how Joe has had such success increasing event budgets and ultimately his client's satisfaction by focusing on making the food a feature.
Dan Gingiss & Heath Schecter. DanGingiss.com, ChefHeath.com. "Why Great Food Is Nothing Without A Remarkable Experience." When you create a remarkable experience for your customers, they become your best marketers. Wouldn't it be nice to be able to tilt brand sentiment in a positive direction? You can, no matter what industry or role you're in.
Michael Levin. MichaelJLevin.com. "Change Management: Embracing and Leading Positive Change." Michael will share not only how to motivate your team to embrace change, but to lead and drive positive change. Understand how to motivate and retain millennials to maximize their results and keep them inspired. How employees, from the front line to managers, have taken on and successfully implemented seven-figure critical initiatives and what motivated them to do so.
Sandy Korem. FestiveKitchen.com. TheCateringCoach.com. "Pretty Is Not Always Profitable." Even though caterers have a natural knack for creating beautiful events, it does not always mean it will put money in the bank! Sandy Korem, professional caterer and founder of The Catering Coach, has learned the hard way—aka the zero profit way—that EVERY event for a successful catering company must revolve around knowing your profits to the penny.
Tisha Holman and Tiffany Chalk. MindYourBusinessLLC.com. TiffanyChalkEvents.com. Creating a Well-Oiled Systems Machine! Get under the hood of your business and understand what systems are, and why they are crucial to the success and growth of your business. Implement systems that will keep your business running on all cylinders.
David Scott Peters. DavidScottPeters.com. Run a catering business where your employees do what you want, the way you want it done, and in the timeframe you want it done, including important tasks such as ordering and scheduling so you don't have to do everything. Learn the who, what, when, why and how of building an effective management team and how to keep them motivated.
KristinBanta.com. At a time when social media is driving the client's vision, how can you deliver a unique interpretation of the inspiration you're being presented? How can you push a client (whether that be a wedding, social or corporate) beyond what's currently trending in the market in order to tell a story, generating greater depth and dimension to the event design? How to design beyond Pinterest's greatest hits and sell that vision to their client.
Clint Elkins. WeGrowValue.com. Catering professionals have to consider labor costs, market value, and the food itself that goes into crafting dishes. We know that there's a formula that includes food quality, client expectations, and demand, and all of these are instrumental in maximizing your overall profits in the long run. Ways that you can use market trends, smart spending, and food value to help your profits soar.
Sasha Souza. SashaSouzaEvents.com. ConsultancyForCreatives.com. Client onboarding is the process for welcoming new clients into your business and ensuring they understand the services available to them. It doesn't matter if you're an event designer, floral designer, DJ, caterer, or cake baker, giving a client an idea of what to expect is a key to success. You will learn what goes into a well written guide, what to include and how it becomes a great addition to your business.
Terrica. TerricaInc.com. cocktailsdetails.com. 7 Steps to Yes: Irresistible Proposals for the Modern Couple. How to go from Overlooked to Overbooked with your service proposals, by incorporating couple centered, company inspired details to win all of your events. Newly updated for 2020!
Shaun O'Neale. DJShaunOneale.com. Learn the basics of THC and CBD infused cooking, the importance of dosing and how you format an infused dinner menu with the winner of MasterChef season 7 Chef Shaun O'Neale.
Bob Pacanovsky. BobPacanovsky.com. Implementing a Formal Dining Service Training Any Staff Can Master. The responsibilities for the front of the house when setting up and working an event for your company.
Andrea Eppolito. AndreaEppolitoEvents.com. Vendor Relations: Conflict, Growth, & Opportunity. The intimacy and intensity of our work often create close personal relationships between us and our vendors. Managing these relationships can be difficult, but properly addressing conflict, creating boundaries, and stepping outside of our businesses and into that of your partners so that you can create radical change and forward momentum.
David & Francesca Lombardo. Lombardos.com. My Wrap Name is Lil' Hangry: Launching Your Drop Off Catering Business. How to build and grow a drop off catering business in a competitive market, through edgy marketing and enhanced hospitality.
Aleya Harris. AleyaHarris.com. Future proof your business. Learn how to attract your ideal client to your email list so that you can engage, deepen the relationship, and market to them at any time. Gain a powerful and growing asset that generates revenue on demand right at your fingertips.
Natasha Miller. EntireProductions.com. Not Your Average Wedding: A Look at Modern Event Entertainment. How to embrace the experiential elements of a wedding and source modern entertainment options for both grand and intimate celebrations
Carl Sacks (Senior Consultant, Managing Director, CertifiedCateringConsultants.com. The Costing & Pricing Matrix. Many caterers use the terms costing and pricing interchangeably – but while the two are related, there are different strategies to use for each.
Michael Levin. MichaelJLevin.com. "Let Them See You Sweat: Lessons Learned on My Journey with Stress" Based on his best-selling book of the same name, Custom Solutions Inc. CEO Michael Levin talks about the physical impact of stress, delayed effects, how to best control and address these issues.
Dana Siles. RescuingLeftoverCuisine.org. Volunteers pick up excess food from professional events and transport it to legitimate service organizations. Education provided to all involved regarding legal, taxes, and logistics.
Rachel Sheerin. RachelSheerin.com. How to reduce the stress of sales by understanding the personality of the potential client. Are they slow or fast? Are they people or task oriented? Rachel is a partner with the James Beard Culinary Foundation.
Lauren Randolph. LaurenRandolph.com. MyHotelWedding.com. The younger generation of clients want a "mentor/mentee" working relationship. How to explain the "Why" is as important as understand the client's "Why". Design the event for social media.
Brittny Drye. LoveIncMag.com. What you need to know about the gender-fluid generation. Which words are inclusive and which are not? How to re-imagine all of your business content to make LGBTQ+ couples feel welcome. Glaad.org
Bron Hansboro. The FlowerGuyBron.com. Why Strong Vendor Teams Reign Supreme in the World of Florals. Treat fellow vendors like they are the client. How to offer constructive feedback without damaging the relationship.
Meryl Snow. MerylSnow.com. Proposals that pop: How to increase your conversion rate. What is the most effective conversation? How to be different in the best way.
Meghan Ely. OFDConsulting.com. OFDCollective.com. WeddingIndustrySpeakers.com The business of wedding trends. How to use industry trends to get new business.
Jeremy Miner. EmpyreanEventsFW.com. TheCocktailChemist.com. EducationIsForHumans.com. How to build profitable vendor relationships. The methods to use when defining your cocktail brand.
Jennifer Perna. FultonMarketConsulting.com. How to proactively coach, teach, and lead sales teams. Learn how to prioritize, delegate and manage with an overall "global" mindset. How to “manage up” with Ownership and Executive Leadership.
Anthony Lambatos. FootersCatering.com. “MIBE” (for Make It Better Everyday). How to create a culture where everyone is focused on constant improvement. How small incremental improvements every day have a huge impact on the business.
Roy Porter. engage-works.com. On Facebook, Roy Porter: Plating on the line! Best Practices For Plating at Large Group Events! "The Checklist Manifesto" by Atul Gawande. How a good checklist process will save time and money.
Greg Hicks. ImpressionsCatering.net. When it's time to hire help. Which position to hire first, next, and so on. Who is the right first person to hire? How to hire a “real” employee and not just a helper. How to train them to do it your way
