It's been a challenging year to say the least, but the light is at the end of the tunnel and Catersource + The Special Event is ready to give you the knowledge to come out on the other side.
Many of this year's education sessions will look at how to move on after COVID-19 and the stresses of the past year, and be stronger and more successful than ever before.
Here's a list of can't miss sessions related to rebounding after the pandemic.
Event Venue Strategies for Caterers in the Post COVID Era
Tuesday, July 20 at 9:30am - 10:30am
Presented by Carl Sacks, Executive Director, Leading Caterers of America
Tuesday, July 20 at9:30am - 10:30am
As the catering industry begins its recovery, event venues will likely be even more crucial to the success of both on and off premise caterers than before the pandemic. Certified Catering Consultants’ venue expert Carl Sacks will present an update on how the venues market has been changed by Covid, what the future is likely to bring, and how caterers can position themselves to benefit from venue relationships.
Specific issues to be discussed will include:
-
How the recovery will differentiate between social event venues and primarily corporate /gala event venues
-
Evaluating the supply and demand ratio for venues in your own market
-
Developing your own venue
-
What venue owners and operators are looking for in a catering partner
-
Establishing relationships with unconventional venues
-
Responding to RFP’s for venues
CATER-AURANT: COVID Made Me Do It!
Tuesday, July 20 at 1:00pm - 2:00pm
Presented by Chef Winston Willams, Chef / Owner / President, Catering CC Inc
As caterers, we require social gatherings to be successful; however, the pandemic crushed our industry, leaving us to reinvent ourselves yet again. With a demand for private chef services and the desire to dine out again, the concept of providing an intimate personal dining experience sounded very exciting. Using the resources all caterers have access to, such as a tasting room, commercial kitchen, china, flatware, glassware, and refrigeration, a catered event can still occur on a smaller intimate scale. This unique concept came with many challenges. Public comprehension of this new venture was a challenge within itself as it required consumers to think outside the box and embrace a non-traditional dining experience. This niche allowed relationships with vendors to be maintained and kept staff employed. As service professionals, our love of food and service will enable us to challenge ourselves by reinventing and celebrating a new dining experience.
The Game Changed: Selling Events Post COVID
Wednesday, July 21 at 2:30pm - 3:30pm
Presented by Meryl Snow, Consultant, SnowStorm Solutions/Certified Catering Consultants
The pandemic has amplified challenges, exposing weaknesses in our existing sales models. Selling will no longer be about touting accolades and awards. What does this mean for the future of selling?
We need to reGroup. reFocus, reBuild.
You will learn:
- The game changed - 6 sales techniques to embrace the new process
- When headcounts drop…How to recoup lost revenue
- What to do now to keep your sales team productive and reach sales goals
Executive's Look: Swinging Through COVID and Coming Out The Winner
Wednesday, July 21 at 4:00pm - 5:00pm
Presented by Michael Bonura, Principal, Bonura Hospitality Group
In a time of financial and contractual uncertainly, Michael navigated his team of over 1200 employees and 8 venues and restaurants through the COVID-19 pandemic using a combination of short term strategies, long term fiscal planning, catering community partnerships, and the perseverance to keep his family-owned and operated hospitality brand untarnished.
Presented by Stavros, Partner | Director of BizDev, M Culinary Concepts
Presented by Russell Morin, CEO, Russell Morin Catering and Events; Thomas McDowell, CEO, Conneticutt Wedding Group; Robert Frungillo, CEO, Frungillo Caterers
The virus brought with some very difficult and challenging times for caterers. The three caterers doing the presentation will outline how each in their own way decided to make lemoncello with the lemons they were given. It is an outline of what positive energy and working on the business instead of in the business can do for the future of a company.
Staffing Strategies During Your Rebuild
Tuesday, July 20 at 8:00am - 9:00am
Presented by Warren Dietel, Owner & President, Puff 'n Stuff Catering; Bill Hansen, CEO, Bill Hansen Luxury Catering and Event Production; Sumir Meghani, CEO & Co-Founder, Instawork; Leslie LaSorsa, General Manager, Crave Catering
Hospitality businesses are rebuilding today, but are in wildly different stages given their region and types of services offered. In this session, you'll learn from long-time caterers on how they're rebuilding their offerings and staff in a way that aligns with the business. You'll also break into smaller groups to refine your own strategy and leave with a clearer plan of your own. Current speakers include: Bill Hansen (Panelist, CEO at Bill Hansen Luxury Catering and Event Production), Warren Dietel (Panelist, CEO at Puff 'n Stuff Catering), Leslie LaSorsa (Panelist, General Manager at Crave Catering), Sumir Meghani (Moderator, Co-Founder of Instawork)
Rebuilding a Sales Team, Strategies for Building Strong Teams in Times of Transition
Tuesday, July 20 at 9:30am - 10:30am
Presented by Margaret Brower, Director of Sales, Bonura Hospitality Group; Katie Gamble Fleury, Director of Sales, Ridgewells Catering; Heidi Brice, Corporate Sales Director, Puff n Stuff; Jennifer Perna, Owner and Founder, Fulton Market Consulting
What makes a strong team? Learn from three dynamic Directors of Sales, from three different markets and three different business models. Learn how each of them dealt with the challenge of rebuilding and restructuring their Sales Teams during Covid, and what lessons they learned. Learn how to motivate and lead your team through difficult times!
Presented by Jennifer Perna, Owner and Founder, Fulton Market Consulting; and Francisco Christian, Managing Partner, Taylored Hospitality Solutions
Due to the slow-down in event sales and limited production at catering companies from the pandemic, it is imperative that organizational management leads an immediate resize and restructure for a healthy 2021. Frank and Jen will tackle this head on with their 25+ years of hands-on sales and operational management experience in the off-premise catering world.
You are down to your last day to save on your registration for Catersource + The Special Event. Early Bird registration will close tomorrow, so don’t get stuck paying full price and register today!
Miami here we come!
