Anthony Lambatos, Owner/CEO, Footers Catering and MIBE

When was the last time you revamped your menu? How often do you evaluate the way you host tastings? Do your employees get excited to go to work every day? You can’t solve this year’s problems with last year’s solutions. Innovation creates new menu items and food presentations, increases lead generation, and promotes staff retention.

• Nine innovation power triggers
• Inspired tasting and menu experiences
• Staff retention and innovation

Chef Nettie Frank, Celebrity Chef and Author

An elegant food presentation triggers emotional responses that motivate clients to look, taste, and buy. Similar to fashion and interior design, food trends are dynamic. Keep up with the culinary looks that couples are pinning and get your calendar filled.

• Food styling and taste trends
• Food photo insights and strategies
• Write your own cookbook

Fausto Pifferrer, Co-Owner, Blue Elephant

The same old sales techniques can create more problems than they solve. Long sales cycles, catering price objections, and no-decision customers are challenges that demand fresh sales solutions. Learn the professional techniques that help you smash through sales roadblocks. as it looks in-persons.

• Results-based catering sales
• Book clients on the first visit
• Extremely profitable add-ons and upsells

Rajan Mistry, Owner, District Events & Catering

With the cost of food at an all-time high, and marriage rates at an all-time low, competition for catering business is intense. See how top caterers find solutions where others only see problems. Win the battle against catering competitors who over-promise and under-charge.

• Catering sales and operation tips
• Sales boosters and sales killers
• Where to spend and where to save

Sarah Chianese, Executive Chef, Mangia and Enjoy!

The food and drinks you serve on their wedding day offer more than just good flavors. Part of each menu’s role is to tell a story about the couple and enhance the overall atmosphere. Personalize your dishes to make them feel like they are coming home.

• Food trends from different regions around the world
• Presentations that taste as good as they look
• Fusion foods that appeal to a wide palette

Roy Porter, Activities Director, Engage Works

Wedding caterers often fill up their Saturdays, but struggle to book events during the week. It’s easy to miss some high-dollar business in brand new markets. Join the catering power players who boost their bottom line with corporate events on weekdays.

• Hidden events that produce bonus revenue
• Get on charity lists in your area
• Best ways to connect with corporate decision makers

Jenae Cartwright, Owner, Cake and Crumble

Next year’s cake designs, color palettes, and flavors will feel like works of actual art. The wedding cake is much more than something you serve after dinner. Top cakes are a photo op, wedding decor statement, and conversation piece. How do you make your statement cakes bold and beautiful, without going over-the-top?

• Design concepts and techniques
• Cake trend colors, shapes, and embellishments
• Mouth-watering flavor combos