The difference between a "good" event and a "great" event really comes down to the guest experience. It's the small touches, including presentation, and the personalized service that truly makes an impact on an event's lasting impact. Fortunately, Catersource + The Special Event (May 2-5 in Anaheim) has got you covered with a full slate of sessions at this year's conference. And by purchasing an All Access Pass, you can gain insight from all of them.
Creating Catering Experiences
Wednesday, May 4 at 4:00 p.m.
Presented by Leilani Baugh (Executive Chef | Owner, Roux and Vine Catering; Magnolia Street Wine Lounge & Kitchen)
What kind of caterer are you? What kind of caterer do you desire to be? The difference between "just" catering and creating an unforgettable experience for your clients can make a marked difference not just on their experience, but also on your bottom line. How do you retain clients as return customers for their social and corporate events? Join Chef Leilani Baugh as she breaks down the emotional aspect of memorable catered events, the ROI on your time and effort, and offers some "before" and "after" ideas to elevate your next event.
Elevating Flavors Through Presentation
Wednesday, May 4 at 2:30 p.m.
Presented by Cristian Hernandez (Director of Operations, Rosendale Events) and Rich Rosendale (Master Chef, Rosendale Events)
Gone are the days of labor-intensive presentations and over manipulated food. The Rosendale Events team will demonstrate simple techniques that can enhance your buffet, action, and plate presentations without compromising food and labor cost. Use simplicity, flavor, and craveable menus to inspire your staff and guests with refreshing presentations and ideas that wow.
Stop Selling Food & Start Selling the Experience!
Wednesday, May 4 at 1:00 p.m.
Presented by Alan Berg, CSP (Certified Speaking Professional, Wedding Business Solutions LLC)
When you go out to eat, you usually choose the restaurant and then decide what to order once you see the menu. Even if you've been there before, you'll still look for the specials before ordering. So why do so many caterers sell the food and the menu before selling the customer on choosing you as their caterer. Come to this session and hear:
- How to get the customer to focus on what's really important (and it's not price)
- How to show what's different about you than the other caterers and venues, so you can profit more!
- Where to express your USP - Unique Selling Proposition
- How to get more inquiries through your website
Caterers and venues are chasing away prospects every day because they're featuring food in their advertising and marketing. The food is a means to an end, which is a great event. When you find out WHY they're bringing people together and ask about and talk about the results they want, and the results that only you can provide, they have to choose you!
Memorable Experiences Through Re-Imagined Catering
Tuesday, May 3 at 2:30 p.m.
Presented by Stella Rankin (Founder, Pinch Food Design
Join Stella Rankin, Founding Partner of New York City’s Pinch Food Design as she discusses how the company impresses, entertains, and inspires guests with food as delicious as it is daring. Pinch Food Designs presents remarkable works of edible art to their clients. Learn how to expand the way you think about food presentation and sustainability, and take home some ideas that will surprise and delight your clients. Come climb inside Stella's brain for a session you won't want to miss!
Unique & Unconventional Serving Styles for Caterers
Tuesday, May 3 at 1:15 p.m.
Presented by Michael Zmidgrodski (Executive Sous Chef, Choctaw Casino & Resort) and Jeanelle Powery (Banquet Chef, Choctaw Casino & Resort)
Focus: Unique Culinary Experiences with Choctaw Chefs:
- Innovative food & beverage offerings
- Experiential dining with unconventional styles of food service
- Connection of the banquet meal to the city your are in
- Interactive Kitchen Experiences
- Presentation, Plating, Gastronomy
- Innovative Cocktails with Choctaw Mixology
Custom Food Presentations Uniquely Enhanced by Design
Wednesday, May 4 at 1:00 p.m.
Presented by Syd Sexton (COO, Catering By Design)
This presentation will include a plethora of innovative food presentations, including passed, plated and stations all thoughtfully designed for their specific event/client. Each presentation will have an accompanying decor render and final photo of the actual event. Sexton will walk the audience through the creative process and describe how to propose similar events to Wow your clients.
1 + 1 = 4? (Adding Food Safety to the Customer Experience Can Enhance Your Bottom Line)
Tuesday, May 3 at 8:30 a.m.
Presented by Bob Pacanovsky (Chief Hospitality Officer, Black Tie Experience) and Tracy Stuckrath (President & Chief Connecting Officer, thrive! meetings & events)
Does 1 + 1 = 4? In this seminar, it does.
All of us talk about the importance of creating a wonderful Customer/Guest Service Experience, but how many of us implement it?
All of us also talk about the importance of Food Safety/Allergies, but how many have created a program that focuses on training in food safety, as this ties directly into creating a top-notch guest experience.
When you combine Food Safety with Customer Service you-
- Empower your staff with the knowledge of food safety, food allergies, to enhance the guest experience
- Show that by promoting Food Safety, you care about the entire experience for your guests
- Separate yourself from your competition
- Make that personal and emotional connection with them by utilizing empathy, respect, kindness, and more to make them feel more valued and appreciated as a guest
- Create Standards of Excellence in both these areas that can be implemented and practiced by your staff so that they can become more engaged in providing a memorable guest experience
