• Feast Mode

    Increase Catering Profits

    Mickey King, President, Like A King Hospitality

    Booking more events isn’t always the answer. Increasing your revenue and profitability per event is. Apply proven sales frameworks used by high volume venues to boost conversion, handle price pressure, and guide clients to decisions without chasing or over negotiating. Take control of your catering bookings.

    • Increase revenue per event through strong sales
    • Proven language to handle price objections
    • Manage indecision and shorten the sales cycle

  • Well Done

    Close On The First Visit

    Reuben Bell, President and Co-Founder Blue Elephant Catering

    Wedding couples and their guests say food is their top priority. But you still struggle to get couples to commit during their first meeting. How do you effectively show your menu options without creating a sales barrier?

    • Sales and package conversation shifts
    • High-profit menu add-ons
    • Best catering-focused sales software

  • Tasty Byte

    Food In The Digital World

    Jamie Lee Quickert, Director of Sales, Hilton Columbus

    A beautiful event is no longer enough. In today’s digital world, your menu isn’t just tasted. It’s seen, shared, and judged in seconds. Does your current online presence actually drive bookings?

    • Social media that attracts the right client
    • Build a portfolio that sells your value
    • Open houses, networking, and expos

  • Let Us Eat Cake

    The New Dessert Experience

    Jenae Cartwright, Owner, Cake & Crumble

    Beyond the design, the cake-cutting moment is evolving into an interactive and fun event. Guests love being part of the energy, and the dessert scene is the perfect way to create a magic moment. We will immerse ourselves in an interactive cake experience. Come ready for a sugar boost.

    • Cake parades
    • Latest design, color, and flavor trends
    • Interactive cake presentations

  • Stop Selling Food

    Sell The Experience

    Alan Berg, CSP, FPSA, Global Speaking Fellow, Author, Consultant

    Many caterers lead with menus, packages, and pricing, assuming the food is what couples are choosing. The reality is that couples first choose the caterer they trust to handle their event, and then they choose the menu. How do you shift the conversation so couples are buying you and your team, not just comparing dishes and prices?

    • Get them to choose you first
    • Use your reviews to find what they value
    • Shift the conversation from food to the experience

  • Hunger Games

    Make The Odds Favor You

    Fausto Pifferrer, Co-Founder, Blue Elephant Catering

    With unpredictable costs, how do you know what to charge 18 months in advance?

    • Seasonal menu flexibility to protect your margins
    • Purchasing discounts that don’t sacrifice quality
    • Plated vs food stations vs buffets

  • Order Up

    Modern Menus That Convert

    Roy Porter, Activities Director, Engage Works
    Kate Foster, President, Hospitality Marketing Solutions

    Effective menu writing can increase sales by 27%. Menus set expectations, justify pricing, and drive the sale. But too many menus fall short with generic wording and awkward layouts. Create intentional menus that convert leads into bookings.

    • Three menu-writing techniques to increase perceived value
    • Strategic descriptors and layouts that support pricing
    • Menu trends and mistakes