Raise The Bar : Taste Of Success: Sarah Murphy - CEO/Bar Magnolia
Everyone knows that the party starts when the bar opens. Signature drinks. Lavish presentations. Outrageous garnishes.
- Mobile bar trends
- Optimal pricing for profit
- Drink trends the steal the show
Taste Of Success : Small Weddings - Huge Profits: Fausto Pifferrer - Co-Founder, Blue Elephant
Micro Weddings are here to stay and caterers are starting to panic. How do you profit when the guest count has been cut?
- Food trends that bring top dollar
- Make money with small guest counts
- Structure your menus for max profits
Sweet Inspirations : Creative Cakes and Desserts: Ora Beth Mika - Co-Founder, Flour & Bloom Cakes
Some cakes deserve their own Netflix series. The amount of detail and decadence that goes into each piece of frosted art is enough to drool over. Take a journey that ends sweetly.
- Newest mouth-watering dessert trends
- Presentations to make your confections truly decadent
- Unusually delicious flavor pairings
Cost Central : Your True Profits: Roy Porter - Activities Director Engage Works - Sponsored by Curate
Say “Cost of Goods Sold,” and creatives rush to the exit. If you don’t know your true costs, you can under-price your catering and destroy your business. Get down to the nuts and bolts of your bottom line.
- Hidden costs that bleed profits
- Lean working environments
- Looking into the wrong ration
Love At First Bite : The Art Of Food Photography: Jennifer Gilman - Owner, Flourish&Co
Numbers don’t lie. Millennials photograph and post impressive meals. Savvy caterers adjust their menus to include food that looks good on social media. Great food photos aren’t just images. They are your new stealth marketing strategy.
- Apps, tricks, and tools to build your food image library
- Which images increase your average sale
- Social media tags that boost bookings
Foodies : Fresh Catering Sales Techniques: Meryl Snow - Owner, SnowStorm Solutions
The selling game for catering has changed. This generation of wedding couples brings a new food sophistication to their planning. They eat out or order in about six times a week. Get ready to play by the new rules.
- Better sales conversations
- Maintain revenues when the headcount drops