2016 Show Preview

2016 Show Preview
Exciting details about the 2016 Catersource
and Event Solutions Conference & Tradeshow!
LOOK
INSIDE
Conference:
Mirage Hotel • March 13 – 16
Tradeshow:
Las Vegas Convention Center • March 15 – 16
Get your first look »
At this year’s speaker lineup and a sneak peek into
the schedule including education, special events, and more!
catersource.com
Whet Your Appetite at CSES2016
The countdown to the world’s premier Conference and Tradeshow for catering and event
professionals has begun! Don’t miss your chance to attend the industry’s leading live event—
the Catersource and Event Solutions Conference & Tradeshow (CSES), being held March
13–16, 2016, at The Mirage Hotel and Las Vegas Convention Center.
This Show Preview is filled with details about the upcoming Conference & Tradeshow in
Las Vegas. You’ll get a peek at the many sessions and activities that are part of this annual
live event, as well as exciting new events, activities, and registration package options. Bring
your team and discover tangible business ideas that will inspire you in 2016 and beyond!
We look forward to seeing you in Las Vegas in March. If you have any questions, contact us
today; we’re here to help!
Follow
for important updates
STAYus
CONNECTED
The Catersource Team
800.932.3632
[email protected]
Speakers
Our speakers represent a wide range of industry segments and bring years of experience to
the 2016 Catersource and Event Solutions Conference & Tradeshow. Visit catersource.com for
speaker bios, the education lineup, and more!
DOUG LIPP
SIMON MAJUMDAR
Former Head of Training,
Disney University,
Orlando, FL
Author/Food Writer/
Broadcaster,
The Food Network
SASHA SOUZA, MWD
J. DAMANY DANIEL
Event Designer/Planner,
Sasha Souza Events,
Napa, CA
2
Chief Imaginator,
The Event Nerd,
Dallas, TX
DAVID BEAHM
Founder/President,
David Beahm Design,
New York City, NY
MERYL SNOW
Owner, Feastivities Events;
Consultant, Catersource
Consulting Unit,
Philadelphia, PA
Learn more and register today at catersource.com or call 800.932.3632
Education in Action
No one in the industry brings you more relevant education!
Did you know that walking away with just one
idea from the Catersource and Event Solutions
Conference & Tradeshow can instantly return your
investment on attending? This isn’t your typical
learning experience—sit back, relax, and explore
ideas in real life settings while shaking hands
with a tightly knit community of industry leaders,
trusted advisors, and global professionals.
Here is your first look at this year’s education
schedule. Classes are being added every week!
For the full list of sessions, visit catersource.com.
DRIVE MORE PROFIT USING PREDICTIVE
COST MODELS TO ENHANCE YOUR MENU
ENGINEERING
Mark Kelnhofer, MBA, President/CEO, Return On
Ingredients, Westerville, OH
With accurate recipe costing as a base, Mark will
walk you through the steps to re-engineer your menu
for success and profitability utilizing his proven
methods. See how forward-looking predictive cost
models can assist in planning for profitability in a
high commodity environment. Review with him the
flaws of the traditional dog/star reporting and learn
about the data to be reviewed. Utilizing the proper
data combined with your passion for the industry can
assist in driving your bottom line. View how the menu
layout plays an important role in the engineering
process and decision-making. By applying these
measures, one can drive improved profitability to the
bottom line.
SORRY, MR. SELFRIDGE, THE CUSTOMER IS
NOT ALWAYS RIGHT
Joanna Sherriff, General Manager, The Waterview,
Monroe, CT
Harry Gordon Selfridge famously said, “The
customer is always right!” His assertion makes
a good quote, but does not necessarily ring true.
The road to happy customers starts with happy
employees. In today’s environment of intense
competition, unrealistic customer expectations,
and shrinking budgets, you need a customer
service strategy that works and customers that
rave about you, not rake your brand across the
coals on the latest social media platform. Based
on real world experiences from four banquet
facilities, this presentation will explore how
focusing on employee trust and loyalty leads to
better engagement, improved overall customer
service, outstanding guest experiences, and
lifelong customers.
THE PERFECT GAME PLAN TO GROW
YOUR SALES
Meryl Snow, Senior Consultant, Catersource Consulting
Unit, and Owner, Feastivities Events, Philadelphia, PA
Every salesperson struggles to reach higher
goals and continue on an upward trajector y. If
you want to improve your sales and save your
sanity, develop a plan for sales growth. In this
session, you’ll learn how a good game plan will
help you increase your closing ratio, avoid selling
mistakes, manage time, and effectively sell
benefits over features.
MODERN FOOD PRESENTATIONS WITH
DESIGN ELEMENTS
Chef John G. Reilly and Chef Michael Garnaro, Associate
Professors, Culinary Institute of America, Hyde Park,
NY; and Debbie Barnes, Development Manager of Party
Rentals LTD, Hyde Park, NY
Leaving the chafing dish and the chicken marsala
behind, this talented team will showcase evolving
solutions to upscale and simplified buffets. Learn
how to incorporate a “wow” factor and set your
company apart from the competition by adopting
strategic buffet design elements. With these
strategies, your buffets can increase profits, inspire
glowing reviews from your clients, and enhance your
company’s reputation.
March 13 – 16, 2016 | Mirage Hotel & Las Vegas Convention Center
3
SIMPLE WAYS TO INTEGRATE KOSHER
CATERING INTO YOUR CURRENT OPERATION
FOOD PHOTOGRAPHY.
WE EAT WITH OUR EYES
Gordon Poster, General Manager/Catering Director/
Culinary Educator, Sherman’s Restaurants of Palm
Springs/Palm Desert, Palm Spring, CA
Providing kosher catering does not mean the end
of your culinary creativity. Kosher food opens up
entirely new menu options with dishes from Morocco,
Egypt, Israel, and Lebanon. In this session, you’ll
learn “keep it simple” methods for offering kosher
options. We’ll show you the different levels of kosher,
the labeling system for kosher foods, how to design
menus in both kosher and non-kosher styles without
changing anything, and how to use ingredients you
already have.
Linkie Marais, Lifestyle Expert/Celebrity Chef,
LinkieMarais.com, Boston, MA
Marketing yourself properly with beautiful and
vibrant food pictures can be overwhelming,
especially with the increasing focus on interactive
social media. In this seminar, you’ll discover the
importance of having visually pleasing pictures and
presentations for marketing. Linkie will review basic
techniques for creating beautiful presentations
on plates, platters, buffets, and dessert set-ups
and immortalizing your creations in media-worthy
photos. You’ll learn different key design elements
and tricks of food photography that will make
marketing for websites, social media, and print
media easy and fun.
HONEY, WE BURNED THE TRUCK!
LESSONS LEARNED FROM DECONSTRUCTING
DISASTERS
ORDINARY FOOD, EXTRAORDINARY STATION
Todd Annis, Executive Chef, Bold American Events,
Atlanta, GA
Join this experienced team leader as he recounts a
few major catering and event disasters his team has
dealt with at Bold American Events. Discover what
they learned and the systems they created to prevent
future disasters and handle the unexpected. Learn
how to create a “crash kit,” how to adapt menus and
dishes on the fly, and how to maintain control and a
positive attitude through it all.
Adam Gooch, Corporate Executive Chef,
Common Plea Catering, Pittsburgh, PA
Comfort foods are still the rage at events, but as
chefs, we need to make them special by “twisting”
them so they feel new without losing their easy
familiarity. In this session, Adam will show you how
to make classics such as meatloaf and sausage into
new presentations and engaging action stations, and
how to present comfort foods with sophistication
and flair.
THE RIGHT PLAN IS AN EFFECTIVE
STRATEGIC PLAN
ACE THE INQUIRY.
BEST PRACTICES TO DRIVE CONVERSION
Anthony Lambatos, CEO, Footers Catering, Denver, CO
As caterers, we focus our efforts on successfully
executing the events on our calendars, but
sometimes we get so busy “catering” we don’t take
time to set ourselves up for success. Anthony will
take you through the process of creating a strategic
plan so you can continue to make improvements
within your company year-round despite how busy
you are. He’ll also share how to implement the plan,
how to incorporate vision and communication, and
how to get buy-in from your team. If you’re looking for
ways to take your catering company to the next level,
you won’t want to miss this class.
Alan Berg, Professional Speaker/Author/Marketing
Guru, AlanBerg.com, Kendall Park, NJ
When it comes to booking more business, getting
more inquiries is just the beginning. It’s how
you handle them that makes the difference!
In this session, Alan will show you how your
communications and response time impact your
conversions. Find out how to improve conversions by
making it easier for prospects to submit an inquiry
through your website, online ads, or marketing
materials. And learn how to handle each inquiry,
including emails, for a better close rate.
TASTINGS. THE TOOL FOR BUILDING A
BOOMING CORPORATE DROP-OFF BUSINESS
Michael Rosman, Owner/Founder, The Corporate
Caterer, Boston, MA
The voice on the other end of the phone said, “Hi,
you did a tasting for us last week and we’d like to
place a standing order for 20 people for breakfast
and lunch every Tuesday and Thursday.” Not
every tasting will convert into a $50,000-a-year
account like this example, but it does happen!
In this session, Michael will share the stepby-step roadmap he created, which generated
almost $2 million per year in corporate drop-off
business. Learn how to acquire prospect lists, ask
key qualifying questions, decide what type and
how much food to bring to a tasting, and devise a
measureable system for following up. Whether you
want to start a corporate drop-off division or take
your existing one to the next level, this session will
give you a leg up on your competition.
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ENGAGING HOSPITALITY AS A RECIPE
FOR SUCCESS
Matthew Mazzone, COO Hospitality, Mazzone Hospitality,
Scotia, NY
Highly successful companies have found a way to
create a culture of belonging and welcoming for
team members, as well as guests. But how do you
develop an effective culture of internal and external
hospitality, especially with a multigenerational
workforce? Learn definitive steps to develop and
grow a culture of hospitality through employee
acquisition strategies, behavioral training, and
employee engagement activities.
WHAT MAKES YOUR COMPANY DISTINCTIVE?
Jon Wool, President/Owner, JHW Hospitality Consulting,
Western Springs, IL
Fantastic food and service are only the beginning
of what separates great caterers from the pack.
Distinctive companies set themselves apart by
working fewer hours, increasing (not decreasing)
Learn more and register today at catersource.com or call 800.932.3632
prices, and selling smarter and more aggressively
than the competition. This session will include real
life examples and tools which any ambitious sales
person or sales leader can use immediately to help
your company reach its zenith.
LET’S START WITH PERFECT. BEST FOOT
FORWARD PROPOSAL WRITING TECHNIQUES
Amanda Allen, Creative Director, MMD Events,
Tampa, FL
But this isn’t my job...Don’t whine. If your proposals
are awful, you won’t be able to sell anything and you
won’t be able to do your job, so get with it and learn
to write great proposals. No matter your discipline,
your proposal can be professional, eye catching,
accurate, well written, and timely. This seminar, for
beginners and pros alike, will help you take your
proposal writing to the next level with examples
of the best formats, lessons on writing better
descriptions, and organizational tips. Learn how
to compel clients to form an emotional attachment
to just about anything you want to sell them. Take
home step-by-step techniques for understanding
the complexities of event sales–lead your clients on
a journey to the sale; don’t let them flounder, hand
them a map.
INSPIRATION TO INCEPTION. REFLECTING
YOUR BRAND WHILE BRINGING THE CLIENT’S
VISION TO LIFE
Kristin Banta, CEO, Principle Event Designer,
Kristin Banta Events, Studio City, CA
At a time when social media is driving the client’s
vision, how can we deliver a unique interpretation of
their inspiration? How can we push a client beyond
what’s trending and how can we generate greater
depth to the design? It is important to find a unique
point of view so that we are not packaging the same
images that frequent the web. Additionally, it is not
just the goal to design a fresh look, it is then how
to sell it to the client. We will walk through client’s
tear sheets to the end design in order to illustrate
how to reinvent as a constant effort of evolution and
innovation beyond Pinterest’s greatest hits.
CULTURE TRUMPS STRATEGY. HOW TO
INSPIRE HOSPITALITY IN YOUR BUSINESS
Dan Berger, CEO/Founder, Social Tables, Washington, DC
How does your company encourage employee
loyalty? Do your teammates exude hospitality to your
customers? 91% of millennials expect to stay in a job
for less than three years. When they, or any member
of your team leaves, so too does the muscle memory
they have gained at your company–and with them,
valuable customer relationships. Learn how, by
committing to a transparent, developmental culture,
you can provide an environment where personal and
professional goals align to positively impact your
bottom line.
BECOME A BRAND WITH A PLAN!
Tiffany Chalk, Owner/Creative Director,
Tiffany Chalk Events, Bear, DE
Are you suffering from identity crisis? Do you know
who you are and who your business attracts? In this
interactive workshop, get to the core of what a brand
SOMETHING FOR EVERYONE
BR A ND
NE W
S TAGE S!
W EDDING &
CELEBRATIONS STAGE
From sales and marketing techniques, to
menu and presentation ideas, to an in-depth
analysis of what the client really wants, the
Wedding & Celebrations Stage covers a
broad range of topics to help you succeed in
the wedding and social event markets.
IGNITE STAGE
Deepen your understanding of business
operations and processes with workshops,
power panels, and thought-provoking
sessions geared to introduce you to how
others in the industry are overcoming
obstacles in their markets effectively and
turn a larger profit or possibly grow your
business.
INSPIRE STAGE
Spark your creativity and get inspired by
new ideas in events, catering, social media,
management, and much more on this
design-focused stage.
INTERACT STAGE
These limited capacity sessions will give
you a true hands-on experience! Dive
into plating, garnishes, floral design, and
much more to freshen your skills while
interacting with your peers.
HE ART OF CATERING
T
CULINARY STAGE
Get the latest tips, tricks, and techniques
for developing winning menus, satisfied
customers, and bottom-line results.
EVENT SHOWCASE STAGE
See trendy ideas in action on the Event
Showcase Stage, where design and
culinary teams will pair up to demonstrate
new presentation ideas for your buffets,
tablescapes, and more.
really is and what it takes to build a successful one
using proven steps to define your brand strategy,
create a brand personality, and pull it all together for
one integrated brand picture.
CREATING YOUR SWEET SPOT DOING
WEDDINGS. MAXIMIZE PROFITS DOING WHAT
YOU LOVE
Wendy Dahl, Chief Inspiration Officer, Chic Productions,
Huntington Beach, CA
Tired of running a “vanilla” wedding business that
isn’t generating the income you want to make? It is
time to revitalize your mindset, your business, and
March 13 – 16, 2016 | Mirage Hotel & Las Vegas Convention Center
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the experience you provide to couples, showing how
much you love what you do. You are the creator of
your business. How it feels, how it looks, and how
it operates. This session will help you create your
“Sweet Spot” so you can be happy working again
and increase productivity and profitability. Learn
how to align your moneymaker with your passion
and talents, recognize the barriers between you
and profitability, and how to turn couples into brand
advocates.
CONVEYING A BRAND’S MESSAGE THROUGH
EXPERIENTIAL EVENTS
Guy Genis, Founder and CEO, Eventmakers,
Toluca Lake, CA
Guy will share his knowledge and experience in
experiential design. The audience will gain expertise
in creating an event that allows attendees to get to
know a company firsthand. From finding the perfect
location to staging the event, Guy will assist the
audience in making sure no detail goes unnoticed.
IT’S RAINING MEN (AND WOMEN)! ATTRACT
SAME-SEX COUPLES TO YOUR WEDDING
BUSINESS
Bernadette Smith, President, Gay Wedding Institute,
Forest Park, IL
Earn the trust–and the business–of loyal LGBTQ
couples. Even if you’re LGBTQ-friendly, samesex couples may not know they can trust you.
This session will inspire you, energize you, and
help you attract loyal customers and raving fans
toward a mission of eliminating homophobia and
heteronormative practices from the wedding
industry. You’ll discover the principles of LGBTQ
marketing, specific nuances to the Q and millennials,
and how to attract LGBTQ couples without alienating
your current client base.
SOCIAL MEDIA MIXOLOGY. KEEPING YOUR
AUDIENCE ENGAGED PAST THE COLORFUL
COCKTAILS
Erika Watson, Event Manager, and Joshua Aldama, Event
Manager, MGM Resorts Event Productions,
Las Vegas, NV
Is your social media campaign water on the rocks or
a top shelf Cosmo? How often have you seen social
media posts from a company that show the same
concept repeatedly? And how exciting was that to
see each time you logged on? They are great at
wedding bouquets–they tell me/show me one every
10 minutes. After a few days of that, poof! Unfollow.
Done. What if you posted photos of your inspiration:
Christian Louboutins, an ocean view, or a toolbox full
of wrenches? Which one do you think more people
would like or share–leading to a much wider reach to
people that don’t know who you are? Learn to build a
stronger brand presence on social channels, engage
a wider audience, and develop a brand identity that is
compelling and engaging.
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5 WAYS YOUR EVENT BUSINESS TELLS
A STORY*
Sean Low, Founder/President, The Business of Being
Creative, Petaluma, CA
Your event business tells its own story. Does the
story match the one you are trying to tell in all of
your branding, social media, and PR? If it does not,
you are talking the talk, but not walking the walk.
That is never a good thing for building a solid trusting
relationship with your client. In this seminar, we will
go through five questions to determine if, in fact, your
event business is telling the story you want it to tell
and, if it is not, how to fix it. How do you make your
event business support the story you want to tell, not
undercut it? In the strength of alignment, you will find
the freedom to grow.
SELLING AND MARKETING THE INTANGIBLE.
GOING FROM VENDOR TO PARTNER BY
SELLING YOUR DESIGN EXPERTISE
Nick Borelli, Director of Marketing,
Colortone Staging and Rentals, Cleveland, OH
Selling a product is easy and that’s what being a
vendor is. Selling the intangible is more difficult, but
that’s what gets you to the partner level. We discuss
proven steps to position your company as a resource
and not a service provider. Your experiences and
design abilities are the only thing that separate you
from your competition. You will learn how to attract
the right clients and how to provide them more
value so price becomes less important. Learn to
leverage relationships on and offline, to price design
and expertise appropriately, and ways to become
invaluable to your clients.
WEDDING DETAILS AND HOW TO DESIGN A
WEDDING FOR FUTURE CLIENTS
Sasha Souza, MWD, Event Designer/Planner,
Sasha Souza Events, Napa, CA
You’ve designed a gorgeous wedding, it looks
amazing the night of the event, guests had a
great time, the bride and groom left happy. Then
you get the photography back. How can you use
the photography to teach yourself to be a better
designer? Sasha will carry you though the ins and
outs of bettering your visual presence so you can
refine your design skills by looking at your work
through the eyes of your peers and potentials. It’s a
critical step if you want to take your business to the
next level.
HACK THE BRAIN TO MAKE YOUR EVENTS
UNFORGETTABLE
Barry Ross Rinehart, Executive Creative Director,
Multi Image Group, Boca Raton, FL
Did you know that combining three or more senses
in a live event increases a brand’s impact by 70%?
Did you know that adding an aroma to a display
will make customers linger 40% longer? Did you
know that flavor is actually a combination of all five
senses? There’s been some amazing research and
breakthroughs in the neuroscience of activating our
brains to make live events more memorable and
meaningful. In an entertaining, thought provoking,
and ultimately inspiring presentation, Barry Ross
Rinehart will share some of the winning tools,
Learn more and register today at catersource.com or call 800.932.3632
tactics, and technologies you can leverage to make
your event a 360º transformative experience that
will be remembered by your audience for the rest of
their lives. You’ll leave this session understanding
how to trigger emotions, ignite the most helpful
neurotransmitters, and transform an event from a
passive to interactive experience.
HOW A CORPORATE DROP-OFF DIVISION
WILL ENHANCE YOUR BRAND AND BOOST
YOUR BOTTOM LINE
Michael Rosman, Owner/Founder, The Corporate
Caterer, Boston, MA
The corporate sector accounts for about 25% of the
$9 billion catering industry. Are you concerned that
a corporate drop-off division would affect how your
brand is perceived? Have you ever thought—I’m not
a sandwich caterer? Guess what! It’s time to think
again. Not only do industry analysts concur that
demand in this segment is on the rise and poised for
continued growth, but they also agree that it’s still
an under-tapped sector of the industry. This means
there’s a lot of catering business for the taking.
In this session, Michael will share how building a
corporate drop-off division that cultivated almost
$2 million a year in revenue not only satisfied a
demand in the marketplace, but simultaneously
enhanced the brand and contributed to the growth of
his company’s full-service division.
FROM CUTTING BOARDS TO DASHBOARDS
Vijay Goel, Co-owner/COO, Bite Catering Couture,
Los Angeles, CA
A catering company is a complicated business
with many moving parts. If you’re growing from an
entrepreneurial-style company with a few people
wearing many hats to a larger company with
departments and distributed responsibilities, you’ll
need new skills to handle more of the business, keep
quality and performance high, and prevent conflict
and failure. Take this tour of the dashboards and
key performance indicators used at Bite Catering
Couture and learn how they can help you, the sales
department, the culinary team, the operations
division, and the event producers succeed together.
CULINARY GLOBE TROTTING. CUISINE FROM
EAST TO WEST AND EVERYTHING
IN-BETWEEN
Eric LeVine, Chef/Partner, Morris Tap and Grill,
Randolph, NJ
Catering clients are demanding more globally
influenced choices on their menus. Join Eric for this
fast-paced class showcasing vibrant flavors, fragrant
spices, and cross-cultural fusion dishes from
several global cuisines. Learn about multi-purpose
ribs, flavor-enhancing marinades, and unique
presentations for some of Eric’s “fusion” favorites.
FOOD PHOTOGRAPHY LIVE.
A HANDS-ON EXPERIENCE*
Linkie Marais, Lifestyle Expert/Celebrity Chef,
LinkieMarais.com, Boston, MA
Bring your cameras, phones, and pads to this class
and learn how to create stylish plates and platters
that will make stunning pictures for your social
media photos. This interactive seminar will present
different key design elements on food presentation
and tricks of food photography.
UTILIZING RECIPES FOR JUST‑IN‑TIME
PRACTICES AND PERFORMANCE
BENCHMARKING
Mark Kelnhofer, MBA, President/CEO,
Return On Ingredients, Westerville, OH
Recipes are used for many aspects of the typical
catering/restaurant operator and their accuracy is
paramount. Recipes can assist in the calculation
of our daily production and order practices. See
how dynamic pars for each can assist greatly in
the overall efficiency of the company. Learn how to
utilize recipes to benchmark the performance of the
company in ingredients, labor, and overhead. Apply
various techniques to create unique benchmarks to
assist in problems you want to focus on. The area of
dynamic pars and performance benchmarking can
have a huge impact on your business. Leave with
the skills you need to implement some of these best
practices.
March 13 – 16, 2016 | Mirage Hotel & Las Vegas Convention Center
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HIRE THEM RIGHT SO YOU DON’T HAVE TO
FIRE THEM LATER
Jennifer Delay, CEO, and Steve Sanchez, Chief Marketing
Officer/VP of Sales, The JDK Group, Camp Hill, PA
Investing time and money in hiring new talent often
goes wasted when the new hires just “don’t work
out.” In this session, you’ll learn great hiring tools
to help you find the right people and then get them
started right with on-boarding systems. No longer
waste time and money hiring the wrong people or
settling for so-so candidates. With these techniques,
you can recognize the best talent for your company
and set them up for success.
DEVELOPING THE RIGHT SALES SKILL SET
Meryl Snow, Senior Consultant, Catersource Consulting
Unit, and Owner, Feastivities Events, Philadelphia, PA
Superb sales skills don’t always come naturally.
But sales are the lifeline of your business; you have
to help your salespeople develop the competencies
they need to succeed. In this session, Meryl will
demonstrate how you can train yourself and your
team with 12 key skills techniques. Your sales team
will see better results, and your company leaders
will learn to become powerful influencers.
THE ART OF NEGOTIATION. HOW TO CLOSE
THE DEAL AND GET A SIGNED CONTRACT
Robert Severini, General Manager, Elegant Affairs,
Glen Cove, NY
Clients and prospects are always on the defense
when meeting with a salesperson. They’re looking for
the best deal, so we have to build their trust and show
them the value in our products, services, and brand.
In this session, Robert will demonstrate how knowing
your costs and having real ranges and estimates for
your first call puts you in a good negotiating position.
He’ll explain how to be smart about the numbers you
present over the lifecycle of the sale. As a result,
you’ll be able to sell value over price and negotiate
a contract that satisfies your customer and your
bottom line.
SALES SKILLS LIVE.
PRACTICE MAKES PERFECT*
Meryl Snow, Senior Consultant, Catersource Consulting
Unit, and Owner, Feastivities Events, Philadelphia, PA
The more you practice your sales skills, the more
natural they become, and the more success you’ll
have. Join this interactive session with Meryl as she
helps you practice “live” the art of asking questions
and listening to your clients.
TAKE YOUR MENU TO THE WILD SIDE.
INCORPORATING FORAGED FOODS INTO
YOUR CUISINE
Luke Smithson, Executive Chef, Jamie Hollander
Gourmet Foods and Catering, New Hope, PA
Wild foraged foods continue to be a popular trend in
high-end restaurants. And with a little planning, we
can include them in our catering menus as well. In
this session, you’ll learn what wild fruits, vegetables,
mushrooms, and proteins you can easily find,
where to find them, and how to incorporate them
into your menus. We emphasize sustainability and
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accountability in using wild foods, and we’ll share
books and recipes for you to learn more. Please note
that this session will not cover how to forage wild
food for yourself.
LONG AND STRONG GROWTH
Ryan Pflumm, CPCE, CSEP, Owner, SPIN, Raleigh, NC
Learn how you can engage a market flooded with
competition and, through unique sales and marketing
tactics, manage your company to significant growth
while charging in the 90th percentile of the market.
People using Ryan’s tactics have experienced
over 40% growth every year and reached as high a
closing percentage as 80%. You’ll leave this session
understanding how to identify who your client really
is and communicate your worth effectively, how to
fearlessly stand by your brand in a world telling
you what to do, and how to find your selling style
and maintain that style of sales without completely
reinventing yourself.
REIGNITE YOUR INSPIRATION. SEEKING NEW
SOURCES OF DESIGN BRILLIANCE
Brit Bertino, CSEP, Owner, Brit Bertino Event Excellence,
Las Vegas, NV
There is nothing worse for a creative type than
being stuck in the inspirational abyss between
social media, inspiration shoots, and blogs. Genuine
innovation requires looking past what can be
duplicated and deriving vision from more unique
sources. Escape the rut and dictate the trends!
Discover how to make your designs unique and
authentic, align yourself with talented professionals
and jointly bring your visions to life, and how fashion,
travel, and even architecture can play a role in
event designs. Brit will share the top places to
avoid finding inspiration—because everyone else is
already going there!
INTERACTIVE DESIGN SESSION
Lenny Talarico, CSEP, Director of Events, MGM Resorts
Event Productions, Las Vegas, NV
MORE THAN PRETTY. HOW FORM MEETS
FUNCTION
Evan Carbotti; Jordan Carbotti; Dwayne Ridgaway;
and Ingrid Adolphs, Partners/Designers, Perfect
Surroundings Intl. LLC, Newport, RI
In today’s special event landscape, there are more
talented designers and event professionals than
ever. Improved and growing resources are elevating
event experiences and creating amazing results for
clients around the globe. Beauty is everywhere, but
events are about more than just “pretty.” Our task as
event designers or professionals is about creating
connections, memories, and experiences—using
the beautiful things we create to incur an emotional
response. A visually stunning design must have some
soul and purpose. This session will demonstrate
how we have successfully joined form and function
throughout many of our events, as well as some of
the ways we could have acted more effectively in
doing so. There is no one formula, but we will share
how we go about creating experiences that are more
than just pretty!
Learn more and register today at catersource.com or call 800.932.3632
WEDDING DESIGN. VISION TO REALITY
DESIGN IN COLOR
Sasha Souza, MWD, Event Designer/Planner,
Sasha Souza Events, Napa, CA
How can you turn your client’s vision into event
reality when those clients can’t quite articulate what
their visions are? Sasha has created a unique list of
non-event specific questions to ask your clients that
will help you identify the look and feel they seek.
Sasha will share case studies from actual events to
demonstrate this process and how it has worked for
her in her event design business.
Kate Patay, CSEP, Executive Director of Sales &
Marketing, Creative Coverings, Sparks, NV
Color sets the tone for an entire event. Learn not only
what colors are trending, but how you can look ahead
to forecast them yourself and how to incorporate
them into your events. Kate will teach you how to
stay ahead of the competition with tips on how you
can forecast the future of color and the psychology
behind choosing specific colors for certain events.
Discover emerging color trends and how they
are influenced by various media outlets, ways to
incorporate these trends into your events, and the
dos and don’ts when choosing a palette for an event
ADHD: ATTENTION DEFICIT HYPERACTIVE
DESIGNER. DIARY OF A RIGHT-BRAINED
EVENT PROFESSIONAL
Aaron Kaufman, President, Fifth Element Group Inc.,
Toronto, ON, CAN
This session entitled ADHD (Attention Deficit
Hyperactive Designer) is a fun, but informative
session on new and best practices when working
with your preferred creative event professionals.
Discover tips, tricks, and tools to stay current
and involved in the creative process. This session
breaks down, piece by piece, the strategy behind
working with creative event professionals in order
to ensure you are getting the best results for you
and your clients. Learn how to choose an ideal
creative partner, tips, tricks, and tools to stay one
step ahead of the creative curve, and how to make
sure you are getting optimum and current creative
results.
THE “I” IN INSPIRATION
Joe Mineo, President/Event Designer,
Something New Events, Canfield, OH
This session focuses on using inspiration and
information in creating unique, one of a kind event
designs. Joe will share with the audience how he
approaches each occasion as a fresh opportunity for
originality. He will explain his method to customizing
themes that truly represent each individual
special occasion and walk attendees through the
concept and production of standout events that use
information about the client, combined with everyday
experiences that guided the creative process. Learn
to use what inspires you to create events that set you
apart from your competition; explore the endless
possibilities of decor made from unorthodox objects;
and feast on food presentation that is anything but
ordinary. The goal of every event design should
be to elicit a buzz with your audience and invoke a
resonance with clients that keeps them coming back
for more!
WEDDING FLORAL TRENDS SESSION
Speaker TBA
Discover the latest trends in floral design for
weddings and social celebrations.
or brand.
LET’S TALK ABOUT TECH, BABY!
TRANSFORMATIVE TECHNOLOGY
J. Damany Daniel, Chief Imaginator, The Event Nerd,
Dallas, TX and DJ Jason Esquire, Fort Worth, TX
In one of the highest energy sessions of the
Conference, Damany will introduce you to the latest,
greatest, and most innovative technologies shaping
the events and catering industries today. A handson presentation, this will be more than just hearing
and seeing the newest tech; this session will give
you the opportunity to use and learn how you and
your clients can incorporate technology designed to
make their experiences second to none. Backed by
the incomparable party that is DJ Jason Esquire, this
highly rated session will leave your head spinning
and imagination soaring as new tech, for once...
makes sense. You’ll be introduced to the latest
technology for events, discuss how to incorporate
technology into your clients events in ways that
make sense, and have the opportunity to get hands
on interaction with the technology and learn how to
use it.
TENT TRENDS. 2016 AND BEYOND
Matthew Holt, Director of Sales & Marketing, New York
Tent Company, Bohemia, NY
Today, clients decide on a special event location
based on its look, view, or sentimental value to them.
Whether or not the location has the infrastructure
necessary to actually hold the event is not important
because the special event industry has evolved to be
able to transform most spaces into an event venue.
Much of that infrastructure will be creating the
physical space defined by the use of tents and clear
span structures. This seminar will outline and detail
many of the newest styles and features of tents—
how they can improve and enhance the overall event,
and how you can use this knowledge to capture a
greater percentage of event inquiries. You’ll also
gain insight on how to partner with your rental
company, when to involve a tent specialist, and the
latest and greatest changes in tenting will arm you
to be better prepared for success when faced with
that unique location.
Sessions are subject to change. For updated schedule and session details, visit catersource.com.
*These special sessions have limited capacity. You must select this session when you register in order to
attend onsite.
March 13 – 16, 2016 | Mirage Hotel & Las Vegas Convention Center
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Tradeshow
Discover new products and ideas for 2016 and beyond!
The CSES2016 Tradeshow is your resource for the best products and services for the catering
and events industry. Thousands of professionals will flock to the Las Vegas Convention Center
to discover business-altering ideas, from décor to ingredients to software solutions.
On the Tradeshow floor, you’ll also encounter live demos, free samples, and continued
education opportunities that will help enhance your offerings in the years to come.
Live experience.....
CONTESTS
LV Culinary Challenge “Diced” Competition
AFR Design Challenge
Game on! Six chefs will compete in a mystery
box style competition live on the Tradeshow
floor on Tuesday. Competitors include the
ICA Chef of the Year, a local hotel chef, a
local restaurant chef and more.
Back for the fifth year, the AFR Design
Challenge will be hosted LIVE! Tuesday on
the Tradeshow floor. Watch as two industry
event professionals compete to design the
lounge of the century using AFR furnishings
and décor items from vendors throughout
the floor. This attendee-favorite competition
is a sight you don’t want to miss!
Tablescape Contest
The annual Tablescape Contest brings you
dozens of ideas for your tabletop designs.
Show off your best work by competing in
the contest for a chance to win up to $1,250
cash! Entry fee to compete is just $50 for All
Access and Conference & Tradeshow pass
holders and $195 for all other attendees, and
can be added to your registration. Find out
more at catersource.com.
Rapid Recipe Challenge
Inspired by Top Chef’s Quickfire Challenge,
watch as these talented chefs complete in
a heated rivalry Tuesday on the Tradeshow
floor. Contestants will be given a covert list
of food items and will have just minutes to
prepare and present their catering creation.
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Out of the Box Lunch Contest
Anchor Packaging presents the Out of the
Box Lunch Contest LIVE! Tuesday on the
Tradeshow floor! This new and exciting
competition will include live demonstrations
by competitors utilizing Anchor Packaging
products. A three-judge panel will select the
winner of the $1000 prize who’s creativity
is at the forefront, taking food design Out of
the Box!
Learn more and register today at catersource.com or call 800.932.3632
EDUCATION STAGES
LOUNGES
Ignite Stage
Catersource Lounge
Deepen your understanding of business
operations and processes with workshops,
power panels, and thought-provoking
sessions geared to introduce you to how
others in the industry are overcoming
obstacles in their markets effectively
and turn a larger profit or possibly grow
your business.
Take a break, regroup or re-energize. Check
out dozens of entries from the ICA CATIE
Awards and Catersource ACE Awards,
and read through the latest copies of
Catersource magazine.
Inspire Stage
Spark your creativity and get inspired by
new ideas in events, catering, social media,
management, and much more on this designfocused stage. Potential topics include:
ƒƒ Edible Art
ƒƒ Apps that work for catering and events
ƒƒ Gardening 101
ƒƒ Social media techniques, and much more!
Headliner Stage
Take advantage of this open forum format
where experts on specific topics will answer
your questions, discuss pertinent issues, and
talk about the business of Catering & Events.
The Tasting Bar
Your taste buds will be tingling with
anticipation when you “belly up” to the
tasting bar. Taste chocolate, herbs, coffee
and much more during these sessions. Each
session is limited to 50 “tasters”, so get to
this stage early.
Event Solutions Lounge
The Event Solutions Lounge will be the
meeting place for event pros to network
and share ideas, as well as meet some
of our online contributors and review the
finalists and winners of the Event Solutions
Spotlight Awards.
VIP Lounge
All Access badge holders are invited
ACCESS
to the VIP Lounge to take a break,
PACKAGE
network, or gather colleagues for a
quick meeting. Take time to refresh
with some caffeinated beverages while
recharging your mobile device.
ALL
EXHIBITORS
The Tradeshow floor gives you access to
a wide array of business needs. Exciting
new products and services will meet your
business needs and bring your offerings
to the next level in catering and events.
Discover the extensive list of exhibitors at
catersource.com
Transportation is provided to and from The Mirage, so it is easy to
participate in all of the Tradeshow excitement.
ALL
ACCESS
PACKAGE
TRADESHOW SCHEDULE
Tuesday • March 15
Wednesday • March 16
11:00AM – 5:00PM
10:00AM – 3:30PM
Spend the afternoon at the Tradeshow
for learning opportunities, shopping
with hundreds of vendors, enjoying
dozens of samples, and discovering
what’s new for catering and events.
You’ll find thousands of products,
services, and ideas for your business!
Even more awaits you the second day
of the Tradeshow with culinary and
design demos, education sessions,
the Tablescape Contest, AFR Design
Challenge, and the Rapid Recipe
Challenge.
March 13 – 16, 2016 | Mirage Hotel & Las Vegas Convention Center
11
Optional Events
Modern Day Threads....................................... $179
POPalooza! Industry Awards Celebration............$39
A Bridal Runway and Wedding Design Event
Join us at the Catersource ACE, ICA CATIE
and Event Solutions Spotlight Awards
celebration to recognize the best in catering
and events. POP the champagne and toast to
the success of our industry as you cheer on
the winners of Best Plated Menu, Signature
Caterer, Event Company of the Year, Chef of
the Year, and many more! Enjoy brunch-style
small bites and a bloody mary & mimosa
bar as you celebrate with the leaders and
innovators who are shaping the industry at
this esteemed awards presentation.
Hosted by ISES Las Vegas and WIPA International Be inspired by the latest in wedding fashion
and event design as both ISES Las Vegas and
WIPA International bring you the latest and
greatest in trends for 2016 and beyond.
The 5 @ Tao.................................................... $179
An Elemental Monday Night Event
Enter the path to catering enlightenment
at Tao Restaurant and Night Club at the
Venetian. The 5 Elements of Tao await you.
Seek your Zen path through the harmonious
levels of Las Vegas’ hottest location
as the Yin and Yang forces of Catering
Creations and Catering By Design create
an introspective and vibrant atmosphere
with cocktails and contemplation rooms
filled with new food and station concepts.
The Philosophy of Tao reflects 5 elements
of nature and surely this event will add the
element of excitement!
Additional Features
Before 3/13/16
Conference Session Recordings....................... $129
Entry Fee for Tablescape Contest Participation...$50
(Price applicable to: All Access Pass, Conference &
Tradeshow Package only)
Entry Fee for Tablescape Contest Participation.$195
(Price applicable to: Tradeshow Only Package, Day
Passes only)
Taste of Technology Breakfast...........................$69
Rise and shine! Start your day bright and
early with an interactive discussion on
the latest technologies that can help you
succeed in today’s marketplace. Connect
with others to exchange ideas, share favorite
apps and software, and brainstorm uses
and tips for navigating the ever-changing
technology landscape.
Leadership Lunch..............................................$69
Take a break from the first full day of
sessions and enjoy a delicious lunch while
esteemed designer David Beahm divulges
best practices for leading effective teams in
the catering and events industry.
*All prices are per person. Promo codes are not valid on
additional features.
*Only one entry fee required for Tablescape participation.
12
Learn more and register today at catersource.com or call 800.932.3632
Customize Your Experience
Join us! Registration is now open.
Catersource continues the tradition of the annual Conference & Tradeshow to celebrate the
creativity, diversity, and importance of the industry as, together, we build solid foundations
for successful businesses and our future. The education and experiences you gain at this
event will help you discover new business ideas, products and services, while making lasting
connections for the years to come.
Customize your Conference & Tradeshow experience by choosing the package that best suits
you and your business’ needs. We are also offering special pricing promotions and group
rates for Early Bird and Advanced registrations, so make sure to take advantage of these
specials to maximize your dollars.
ALL ACCESS PACKAGE
ALL
The All Access Package is the best way to
ACCESS
PACKAGE
attend Catersource. In addition to gaining
access to all education sessions, you’ll
receive tickets to all the optional events and some
very special exclusive opportunities that can only
be experienced with the All Access Package.
You get:
• All educational sessions
and included activities
• Ticket to the Monday Leadership Lunch
• Ticket to the Monday night party
• Ticket to the Tuesday Industry Awards
Celebration
• Ticket to the Wednesday Taste of Technology
Breakfast
• Full access to the Tradeshow floor
• VIP Check-in at registration
PLUS, these exclusive All Access extras:
• Your choice of one of two exclusive workshops
on Sunday morning
• Tuesday morning Hot Topic Hot Breakfast
• VIP Lounge on the Tradeshow floor
Package
Early Bird
by 12/8/15
Advanced by
1/22/16
After
1/22/16
1 person
$1195
$1295
$1395
Up to 3*
$1145
$1245
$1345
4+*
$1095
$1195
* registering for the same package
$1295
CONFERENCE & TRADESHOW PACKAGE
Our traditional Conference package gives you
the full educational experience you’ve come to
expect. You get access to all educational sessions,
CORT. Welcome Reception, and admittance to the
Tradeshow on Tuesday and Wednesday. You can
add to your experience by purchasing optional
event tickets, a la carte.
Package
Early Bird
by 12/8/15
Advanced by
1/22/16
After
1/22/16
1 person
$799
$899
$999
Up to 3*
$749
$849
$949
4+*
$699
$799
$899
* registering for the same package
DAY PASSES
1 and 2-day Conference passes allow you to
experience Catersource and Event Solutions
education for the day(s) of your choosing. You can
add to your experience by purchasing optional
event tickets for the day(s) of attendance, a la
carte.
Early Bird
by 12/8/15
Advanced by
1/22/16
After
1/22/16
1 Day
$349
$399
$449
2 Day
$599
$649
$699
Package
TRADESHOW ONLY PACKAGE
Tuesday 3/15 and Wednesday 3/16
HOTEL
Discounted room rates are available at
The Mirage Hotel
Discounted Rate: $169 per night
Call 800.627.6667 and use code CMCT16M or
visit catersource.com for more information
and to book your room online!
The Tradeshow floor gives you access to hundreds
of vendors with fresh ideas, products, and services
to meet all your business needs. Plus, you’ll have
access to sessions, demos, contests, and more!
You can add to your experience by purchasing
optional event tickets, a la carte.
Package
Per person
Early Bird
by 12/8/15
Advanced by
1/22/16
After
1/22/16
$29
$39
$49
NOW ACCEPTING ENTRIES!
IT’S YOUR TIME TO SHINE
The annual Catersource Achievement in Catering
Excellence (ACE) Award and Event Solutions Spotlight
Awards recognize companies and individuals that have
shown noteworthy achievement in the catering and events
industries through culinary, business, community and
professional development.
2016
Each year, hundreds of companies from around the world enter the Spotlight and
ACE Awards with the hopes of being recognized amongst the best professionals in
the industry. This could be your year to shine!
We are now accepting entries for the 2016 Spotlight Awards and 2016 ACE
Awards online. Visit conference.catersource.com to learn about the rules and entry
process, and enter your team today!
Winners will be announced along with the ICA CATIE Award winners during the
Industry Awards Presentation at the 2016 Catersource and Event Solutions
Conference & Tradeshow held March 13-16, 2016 in Las Vegas.
UNSURPASSED RECOGNITION
Award winners for both the Catersource ACE and Event Solutions Spotlight Awards
receive the following benefits as part of the winners’ package:
• Cover image or editorial placement in Catersource magazine
• Two (2) complimentary registration certificates to the 2017 Conference
• Use of the official Award logo in your marketing materials
• Recognition for one year in Catersource magazine and on catersource.com
• Placement in the online Award’s Hall of Fame
The competition is steep and it’s time to show the industry what you have to offer!
ENTRIES WILL BE ACCEPTED
THROUGH DECEMBER 11, 2015
VISIT CATERSOURCE.COM TO
ENTER YOUR TEAM TODAY!
Meet face-to-face
with 7,000 + catering
and event professionals!
RESERVE
YOUR
BOOTH
The largest and most comprehensive
B2B Tradeshow of its kind.
Conference:
Mirage Hotel • March 13–16
Tradeshow:
Las Vegas Convention Center • March 15–16
Reserve your space to exhibit on the 2016 Tradeshow floor!
Las Vegas Convention Center | March 15-16, 2016
Contact us today!
Dave Pruka
[email protected]
612.253.2026
Kathryn Frankson
[email protected]
612.253.2021
Learn more at catersource.com
2016 Sponsors
Platinum+
Platinum
Gold
Silver
Green
10
STRAWBERRY
STREET
Crystal
foodservice
Chef
Performance
Stage
A la Carte
31273_CS16
catersource.com