Catering & Cakes Seminars
Beauty And The Feast: Food Photo Ideas For Your Catering Business - Owner, Moshe Zusman Photography Studio
Good food photography deserves its seat at the table. The right photos can be used to enhance menus, improve social media followings, and attract the right wedding couples.
- Simple photography techniques
- Natural light vs flash
- Social medial photos that go viral
Cake Walk: 2019 Parade of Cakes - Lynnette MacDonald, Owner, SWIRL Custom Cakes and Desserts
Wedding cakes have become the status symbol of the wedding day. With entire TV shows devoted to the inspiration and creation of these edible masterpieces. Three-tiered naked cakes just don’t cut it anymore.
- Macaroons, playful designs, overlays, and hexagons
- Flavor mixology that satisfies their sweet tooth
- French and Italian inspirations
Seasonal Wedding Menus: Next Year's Food Trends - Michael Stavros, Director of Business Development, M Culinary Concepts
Sixty percent of foodies say they are more likely to order an item on the menu if it is described as seasonal. Apply this concept to your catering business.
- In-season food discounts
- Winter, spring, summer, and fall trends
- Food presentation that wows
Food FIght: Samples, Open Houses, and Bridal Shows - Roy Porter, Activities Director Engage Works and Catersource Ambassador
Everyone wants your free food. Wedding network meetings, open houses, and wedding expos promise publicity for your catering business. When does it make financial sense for you to sample?
- Signature samples they’ll always remember
- Inexpensive food options that make you look good
- How and when to say No
Open Table: How To Close The Catering Sale - Jamie Quickert, Corporate Director, Lancer Catering
Price is not a wedding couple’s biggest concern. Never has been. Never will be. Most catering sales are lost over objections you never hear, not some spoken objection like cost.
- How to identify objections they never mention out loud
- Common mistakes even seasoned salespeople make
- Sell your menu over your competition’s
The Dish: Restauran-Inspired Food Trends - Cory Harwell, President, Simon Hospitality
You walk into a trendy new restaurant and your head and stomach catch fire. The NY Strip is marinated in cocoa and the bourbon fudge brownie is served with bacon ice cream. Appetizers are now social plates, and desserts are called treats. Big-table catering trends start at small-table restaurants.
- Inspiration that drives new dishes
- History behind food and presentation choices
- How restaurants start the trend cycle