Mickey King, President, Like A King Hospitality

How do you sell more, close faster, and increase value without compromising your brand? Booking more events is not always the answer. Increasing revenue and profitability per event is where the real opportunity is. Increase conversion and guide clients to decisions without chasing or over-negotiating. Control the sales process, manage indecision, and consistently drive higher-value bookings.

• Practical sales frameworks from high-volume venues
• Proven language to handle price pressure
• Manage indecision and shorten the sales cycle

Wedding food trends change the way couples eat, drink, and celebrate. From savory cocktails to bold international flavors, collaborations are taking over and food is the star.

• Memory-inspired delectable cuisine
• Trendy flavors that make them want you
• Curated lookbook to inspire fresh menus

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

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

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

Weddings are finicky. They overflow on Saturdays during peak season. However, you pay bills all year round. How do you fill your weekday and off-season openings to maximize revenue?

• Secrets to book corporate and community events
• Marketing strategy plan to fill your mid-week
• Off-peak pricing that protects margins

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 clients
• Build a portfolio that sells your value
• Open houses, networking, and expos

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

Most ghosting isn’t rejection. It’s confusion, uncertainty, or information overload. Most objections aren’t pushback. They are buying signals that are not being handled well.

• Tips to re-start stalled conversations
• Handle objections without getting defensive
• How wedding couples really make decisions

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

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