CATERING EDUCATION AT ITS BEST!
Learn from industry
experts who will
expose the tricks of
the trade for handling
finance, menus, staff, NETWORKING
buffet design, sales Talk with industry
calls and more! leaders and other
to share ideas, discuss
• the issues and create
TRADESHOW Many included and
The industry’s largest optional events will
and only catering bring the latest
tradeshow puts catering trends and
hundreds of food, concepts to life.
product and service
resources right at your
Save money by registering early!
THE MOST POWERFUL WEEK OF THE YEAR
Take notes, ask questions, get inspired!
Customize your education program from our full menu of food and beverage, sales
and marketing, presentation and décor, and business and management classes.
Show Partners . . . . . . . . . . .3
Speakers . . . . . . . . . . . . . . . .4
Education . . . . . . . . . . . . . . . .5
Xperience . . . . . . . . . . . . . .16
CORE . . . . . . . . . . . . . . . . . . .17
Events . . . . . . . . . . . . . . . . .18
Contests . . . . . . . . . . . . . . . .19
Culinary education comes to life with interactive demos, recipe ideas and Tradeshow . . . . . . . . . . . . . .20
innovations that will renew your menu and your sales.
Why attend? . . . . . . . . . . . .21
Registration . . . . . . . . . . . .22
Exciting presentation and design sessions will spark your creativity. Save $100-$1,000
New lower “early-decision” rates
will save you hundreds of dollars
on your full registration before
December 7, 2009
Register today at
Or call the Catersource office at
800.932.3632 for more information.
Customer service hours: 9:00am –
Optimize your sales, marketing, operations and business skills rapidly and easily. 5:00pm CST.
2 Lowest price deadline extended through January 31! www.catersource.com | 800.932.3632
Catersource has established a number of valuable industry partnerships that allow
us to tap into the greatest resources and build the best educational programs in the
industry. Each organization brings unique and valuable expertise to the 2010
Conference & Tradeshow because they share the belief that quality education
strengthens the industry. These partner organizations come together to share their
knowledge and participate in the 2010 Conference & Tradeshow on many levels.
The American Culinary Federation (ACF) International Military Community
ACF, established in 1929, Executives Association (IMCEA)
has 22,000 members IMCEA is the
spanning 230 chapters professional association of
nationwide. The choice for military
organization offers Morale, Welfare and
educational resources, Recreation (MWR)
training and apprenticeships, and accredits professionals. Established
secondary and post-secondary culinary in 1972 as an association for military club
programs. In addition, ACF operates the most managers, IMCEA has grown to encompass all C O N F E R E N C E & T R A D E S H O W
comprehensive certification program for chefs in military MWR programs.
Catersource continues it’s positive relationship
the United States, including two certifications Our partnership with the IMCEA will result in with Event Solutions, the event industry’s
specifically designed for catering executives. ACF hundreds of foodservice professionals attending leading publication. By co-locating the two
is home to ACF Culinary Team USA, the official our conferences from the U.S. Army, Navy, Air shows, we are able to offer Catersource
team representing the United States in culinary Force, Marines and Coast Guard. IMCEA attendees full access to all Event Solutions
competition. members interface directly in serving our sessions on Monday, Tuesday and Wednesday.
www.acfchefs.org nation’s military personnel and their families. Scheduled sessions include:
International Caterers Association (ICA) • State of the Industry: Where We Are Now and
Since 1981, The National Association of Catering Where We’re Headed
International Caterers Executives (NACE) • Socialize with a Purpose: Building a Social
Association has been The National Association of Media Strategy for Success
dedicated to the education Catering Executives is the
of the catering industry. The • Event Marketing Today: Maximizing Your
oldest and largest catering
organization is committed to Event Outcome While Minimizing Investment
association in the world,
supporting, promoting and improving all aspects encompassing all aspects of • Catalyst Conferences: How to Plan and
of the catering business. ICA’s ongoing alliance the catering industry. Produce Next-Generation Conferences and
with Catersource strengthens the professional Dedicated to promoting career success for its Events
catering industry by a mutual endeavor of members and the professionalism of the industry, • Best Practices: Solutions to Your Top Event
providing quality education, products and NACE offers educational programs, professional Business Challenges
services for continued growth, opportunities and certification, chapter initiatives, networking
success. opportunities, recognition and awards programs, • Wedding Design from Concept to Completion
www.icacater.org a job bank and community service projects. • Planning for the Future: Virtual and Hybrid
www.nace.net Event Strategy
• 35 Cost-Saving Tips for Meeting Planners
• The Elephant in the Room: How — and How
Get Certified! Much — to Charge
• Steal These Ideas! 20 Design Trends for 2010
ACF Continuing Education Hours Certified Professional Catering Executive • Sales Solutions: Managing a Winning Sales
All sessions at the 2010 Conference are NACE encourages the professional development Team
approved for ACF continuing education hours. of caterers and event specialists through
If you attend the entire Conference, you can earn participation in its certification program. • Master Planner Workshop
24.5 CEHs. If you attend certain days only, the • The Business of Weddings: Sell More, Grow
breakdown is as follows: This year, NACE will offer the CPCE exam on More
Tuesday, March 9, 2010 in conjunction with the
Sunday 3.75 hours Catersource Conference & Tradeshow. • Two Power Talks on hot industry trends
Monday 6.25 hours Catersource attendees will receive a $50 discount You’re also invited to Event Solutions’ Opening
Tuesday 3.25 hours off the application fee. This special rate includes Night Las Vegas event on Sunday and you can
Wednesday 4.5 hours the CPCE Study Guide. choose to experience the event production and
Thursday 3.25 hours entertainment specialties that Event Solutions
Tradeshow 3 hours brings to the Tuesday night party, Anthology.
Visit our website for details about Event
Please visit our website for more information on ACF certification and continuing
Solutions sessions and events.
education hours and the NACE CPCE exam being offered at Catersource 2010.
www.catersource.com | 800.932.3632 Lowest price deadline extended through January 31! 3
KEYNOTE SPEAKER AREAS OF FOCUS
• Carla Hall
Catersource educational sessions are
planned around and designated by Focus
Icons to help you choose classes that are
tailored to your specific areas of interest:
Alchemy Caterers, Washington DC
Many of us know Carla Hall from Season 5 of Bravo TV’s Food & Beverage
Top Chef, where she earned a spot as one of the final three
chefs competing for the title. But Carla should also be
Sales & Marketing
recognized as the chef/owner of successful Alchemy Caterers
in Washington DC, with a range of offerings spanning
weddings to gift baskets, corporate events to cooking classes. Operations & Service
Carla joins us at the Catersource Opening Session to share
her perspective on what inspires us and the importance of
Presentation & Design
individuality, and to simply celebrate a love of catering.
Carla will be taking part in the Ask the Experts lunch on
Monday as well as making appearances in the Business & Management
CatersourceXperience room and the Catersource booth on
the Tradeshow floor.
Catersource speakers represent a wide range of industry segments and bring their years of expertise to the sessions being taught at the 2010 Catersource
Conference & Tradeshow. Here are just some of the talented industry leaders you can expect to see:
Mike Roman Gale Gand Brian Palazzolo Meryl Snow Jack Milan Alison Awerbuch Carl Sacks
Founder and Executive Pastry Owner Owner Owner/President Executive Vice Director of
President Chef/Partner Classé Catering Feastivities Different Tastes President/Partner, Consulting
Catersource Tru Albany, NY Events Boston, MA Abigal Kirsch Services
Chicago, IL Philadelphia, PA Catering Catersource
Jamie Keating Jerry Edwards Tim McLaughlin Mark Kingsdorf Lisa Richards Robert Frungillo John Lawn
Owner/Chef CPCE, VP Culinary Owner/Principal Owner, Picnic Owner, Frungillo Editor-in-Chief
RiverMill Event Chef/Owner, Operations, Designer People/Festivities Caterers and Associate
Center/Gourmet Chef’s Central Catering Queen of Hearts Catering East Mountain Publisher, Food
Events Expressions Kitchen, Wedding San Diego, CA Lakes, NJ Management
Columbus, GA Timonium, MD Restaurant Consultants Magazine
Associates Cleveland, OH
New York, NY
Get some creative ideas, recipes and more from these speakers NOW at www.catersource.com
4 Lowest price deadline extended through January 31! www.catersource.com | 800.932.3632
Session schedule and speakers are subject to change.
Sunday • 1:00pm - 2:15pm LEARN:
• Methods for cooking foods properly in hot
SESSION #001 boxes. Five Things You Wish You'd Known Before
• Safety practices to use with hot boxes. You Did Your Website
Create Memorable Guest Experiences with Alan Berg, Director of The Knot Market
• How hot-box cooking reduces the carbon foot
Sensational Service print of an event. Intelligence, New York, NY
Brian Palazzolo, Owner/Catersource A website should constantly be updated, not only
Consultant, Classé Catering, Albany, NY to help your search-engine rank, but also to reflect
Mission: Exceed guest expectations at all times! what’s happening in your business. What was
Sensational service touches, leadership techniques, Using Social Media and Social Causes to relevant three to five years ago is not likely to still
and dramatic flair performances are showcased in Market Your Company. be relevant today. All websites should be designed
rapid-fire succession throughout this 90-minute Laurey Masterton, Proprietor, Laurey’s with the specific audience in mind; if you’re
power session designed to inspire your passion and marketing to more than one group (brides, bar
Catering & Gourmet to Go, Asheville, NC
bring you to an elite, world-class level. mitzvah planners, other businesses), you need more
As a 20-year survivor of ovarian cancer, Laurey than one landing page and possibly more than one
LEARN: Masterton is understandably passionate about site. Whether you already have a great website or
• Service touches that can greatly impact your finding a cure for this disease. To promote ovarian are looking to start from scratch, you can learn
image. cancer awareness, she recently completed a trans- how to make yours the best.
• Best practice ideas for managing and leading continental solo bike ride from San Diego to St.
Augustine, FL. Conceived as a fundraiser, the bike LEARN:
seasonal/part-time staff. • An understanding of why just having a website
ride has turned out to be a big boost for Laurey’s
• A sample of the choreography workshop at the business. She will describe how she uses social isn’t doing your business justice.
Academy of Service Arts. media to promote her company—and show you • Methods to find out if your website is a cash
• An efficient process for producing flawless how to do it, too. Always wanted to have a blog? register or a black hole.
weddings. Wondered about Twitter? Facebook? Have a
limited advertising budget? Want to contribute to • A way to determine your web presence beyond
your community and still help your business? your website.
Laurey will tell you how she does all of this on a • The two most important business tools for
60 Ways to Lower Food Cost For On- and limited budget. creating an effective website which cost less
Off-Premise Caterers LEARN: than $1 each!
Stephen Zilli, Director of Operations, Zilli • How to use Facebook and Twitter to your
Hospitality Group, Waukesha, WI business’s advantage. 2:30pm - 3:45pm
Today, especially, every penny saved is a penny • Blogging do’s and don’ts.
earned. A seasoned pro shows you how to analyze SESSION #007
• Ideas for writing and distributing an email
your entire operation and maximize every
opportunity to cut costs. Stephen is a lifelong newsletter.
A Culinary World Tour of Innovative Food
veteran of the restaurant and catering industry. • Ways to get free media coverage for your Stations
You’ll come away with a long list of practical, easy company. Lon Lane, Chef /Owner and Stewart Lane,
ways to trim expenses and make your business
more profitable. Even if you’re an industry veteran,
Catering Chef, Lon Lane’s Inspired
you can’t afford to miss this one. You can use Occasions, Kansas City, MO
Stephen’s practical advice immediately. 25 Years and 25 Things That We Have Join Lon and Stewart as they show you how to
LEARN: Learned The Hard Way impress your clients and their guests with
Linda Sample, CEO, A Thyme To Cook, innovative food stations featuring comfort foods
• Ways to trim spending in purchasing. Stonington, CT from around the world. Explore ethnic cuisines
• How to control waste. from the United Kingdom, Italy, Russia, Africa, the
Have you ever said: “ I wish someone had told me Middle East, Asia and India. These high-impact,
• A process for costing out recipes accurately. that?” Linda and her team are ready to share the low-cost stations are guaranteed to increase your
• The best price for the products you buy. important lessons they’ve learned so you can avoid profits while expressing your sensitivity to the
• A system for rotating food. costly mistakes and bad business decisions. In 3- needs of your market.
minute segments, this session will address real
challenges, real solutions and measureable results. LEARN:
Management, leadership, communication, event • Catering-tested recipes for ethnic comfort
Mastering Hot-Box Cooking and menu design and many other topics will be on foods.
Alejandro Salinas, Executive Off-Premise the table.
• Buffet and service design ideas using these
Event Chef and Mark Walker, Executive LEARN: international cuisines.
Chef/Partner, Global Gourmet Catering, • Simple tips for conducting effective meetings. • How to create low-cost stations that can add
San Francisco, CA • Non-sales techniques that generate repeat profit to you bottom line.
Caterers are often asked to produce memorable sales. This session is presented by the ICA
menus for multiple guests in remote locations with • The reasons you must conduct reality checks.
no equipment. The ability to do this well is a
• Event and menu design tips learned the hard NACE CPCE Fast Track training course
defining element in your off-premise catering
company’s success. Chef Alejandro and Chef way. Sunday March 7, 1:00pm-5:00pm
Mark are masters of hot-box cooking and will This session is presented by the ICA. The Fast Track is an intensive review course
share their tips and techniques for producing covering the seven core
restaurant-quality meals. competencies of the CPCE exam.
Advanced registration is required.
Visit our website for more
www.catersource.com | 800.932.3632 Lowest price deadline extended through January 31! 5
Session schedule and speakers are subject to change.
marketplace. He will talk about what winning
SESSION #008 SESSION #011 caterers are doing today with respect to managing,
staffing, pricing, selling, purchasing, operations
Increasing Your Revenue While New Revenue, New Products, New
and culinary focus.
Educating Your Bride Markets: How to Add a Recession-Proof
Meryl Snow, Owner, Feastivities Events, Party Food-to-Go Division to Your Catering LEARN:
Philadelphia, PA Company • Roman’s insight on what lies ahead for
Sandy Korem, Owner, The Festive Kitchen, caterers.
Look like a star to newly engaged (and
overwhelmed) brides by offering a day of Dallas, TX • What new product lines to start and which
“edutainment.” This is not an ordinary bridal Technomics Inc. recently released a report that older ones to adjust or stop.
show, it’s yours. Line up local wedding experts to stated that catering to consumers’ at-home social • What’s important to buyers of catering and
speak to potential clients about their upcoming occasions market is a $33-billion market. Get your what isn’t.
weddings, pair with fab food, showcase your latest share of this growing market as Sandy candidly • The eight actions caterers must take to succeed
decor trends and top it all off with a keynote shares how she started selling four items from her
speaker. You charge brides a fee to attend and in 2010.
existing catering-production kitchen and ended up
increase your revenue. with a multi-unit, multi-million-dollar extra
revenue stream. Hear about this important new
concept in North America. No, this is not meal Simple Floral and Décor Ideas You Can
• How to educate your brides while increasing replacement. It’s party food that you are already
your revenue. an expert at producing. No joke! This is recession-
Make In-House for Big Profits
• The nuts and bolts of putting on a seminar. proof business and Sandy will tell you why. David Everett, Event Planner & Designer,
• The way to find a media sponsor.
The JDK Group, Camp Hill, Philadlephia, PA
• How to find a keynote speaker It’s the special little touches that will separate you
• What you can do today to increase sales to from the pack. Simple floral arrangements and
your existing catering customers with little or décor ideas will help you outshine your
SESSION #009 no investment. competition and take your company to the next
A Case Study: Fixing a Broken Catering • How to use your existing staff and menus to level. David will share new floral and décor ideas
bring profit to your bottom line immediately. that you can use at your events.
Carl Sacks, Director of Consulting, • How this new revenue stream brings you new LEARN:
Catersource, Little Falls, NJ catering business. • How to discover new floral and décor ideas.
As Catersource’s director of consulting, Carl Sacks • How your customers will see your name • Simple “recipes” for making floral
has worked with struggling caterers all over the multiple times in one week yet you aren’t arrangements and décor elements.
country, and has successfully helped them recover spending any money for advertising. • New products available for creating floral
and improve their profitability. Carl will discuss
arrangements and décor ideas.
actual projects he has worked on, the nature of the SESSION #012
process, costs and outcomes. You may see your • Great resources for floral supplies and design
company in some of Carl’s anecdotes, and you’ll Cooking Up Great Photos materials.
learn from his work with other caterers. Cade Nagy, Chef/Owner and Chief
Photographer, Catering by Design, Denver, SESSION #015
• Before-and-after financial snapshots of CO The Wedding Caterer Reality Challenge:
troubled caterers. Visual images have always been important Part 1
• The changes necessary to implement to fix to caterers, but in the fast-paced electronic world Hosted by Mark Kingsdorf, The Queen of
of blogs, Twitter, Facebook and instant Hearts Wedding Consultants, Philadelphia, PA
these companies communication, photographs of food, design
• An outline for evaluating your company, so elements, images of guests enjoying the party and Three catering companies from different markets
you can see if your company could benefit visuals of venues are essential for your marketing will get on stage and interview a real bride-to-be.
from a third-party review. and branding programs. You cannot afford not to They will have the chance to ask any questions
have professional-looking images. Bring your they need to in order to develop a winning
SESSION #010 camera to class and Cade will make it easy for you proposal for her wedding that fits within her
to understand how to take great photos every day. budget. This will be like a real life sales situation
Inspiration: Where to Find New Profitable and on Wednesday (4:45pm) in Part 2, they will
LEARN: all come back on stage and present their event
Concepts for Your Events
Jack Milan, CEO, Different Tastes, • The basics of your camera’s settings. proposal to the bride. She will then pick a winner
• Elements of good composition and lighting. and let us know what the tipping points were in
Boston, MA choosing one of the three caterers. You will get the
As caterers, we’re always trying to find the “latest • What to do with your photos once you’ve chance to see first- hand the types of sales meetings
and greatest” for unique designs, presentations, got the shot. and proposals that will capture the bride’s
and menus. Clients expect us to offer new concepts business.
every season, just as they expect of home design 4:00pm - 5:15pm
and fashion. Your everyday surroundings and LEARN:
experiences can feed your creative juices. Jack will • The entire process from the bride’s point of
show you how to open your eyes, turn on your SESSION #013 view.
brain, and let new ideas flow. • The right questions to ask to put together a
The Roman Report
LEARN: Mike Roman, Founder and President, winning proposal.
• To open your mind to new ideas. Catersource, Chicago, IL • Great proposal ideas you can use to win over
• To look at familiar things in another light. your next bride.
Learn what the immediate future holds for all
• To create something new and unique from your types and sizes of catering businesses. Mike will
daily observations. help you better understand the changing catering
6 Lowest price deadline extended through January 31! www.catersource.com | 800.932.3632
Session schedule and speakers are subject to change.
SESSION #016 SESSION #018
• Highly effective service operational strategies.
Creating a Loyalty Program for Large Tailgate Events: How to Score Big in • Formulas and ratios for efficient personnel
Your Business Catering to the Sports Event Market ? performance management.
Warren Dietel, Owner, Puff ‘n Stuff, Katherine Farrell, Owner and Rula Bawardi, • Service execution strategies, through case
Orlando, FL Director of Sales and Events, Katherine’s studies.
At times, more focus is given to winning new Catering Events, Ann Arbor, MI • How large events are managed successfully.
clients than to keeping them coming back. Take advantage of local sports events to score big
Referrals and repeat business are just as important on your bottom line. Katherine and Rula will share SESSION #104
as marketing your business to new clients. How all the details for selling and producing these large
can you keep them coming back for more? Join picnic style parties. They will even offer tips for The Secrets Behind Successful Sales Team
Warren as he details a step-by-step customer- marketing to the opposing teams! Management
loyalty program that has resulted in easy money Ingrid Nagy, Owner, Catering By Design,
for Puff ‘n Stuff. LEARN:
LEARN: • How to plan menus, spec quantities and
manage logistics for tailgate parties. Whether you are the sales manager, the owner or
• Key points for implementing a customer- one of the sales team trying to take valuable ideas
loyalty program. • How to partner with local universities and back to your company, this session will show you
colleges to garner a larger share of this market. how to successfully manage a sales team for
• Techniques for tracking and redeeming
customer rewards. • Creative themes for tailgate parties with longevity, profitability and company growth.
• Customer service tips that support referrals
and repeat business. • How profitable tailgate parties can be when • A successful sales-commission structure.
planned and executed correctly.
This session is presented by the ICA • Tested bonus, incentive and benefits programs
SESSION #017 Monday • 7:30am - 8:45am • Techniques for team cultivation and growth.
• Effective office processes and procedures.
Effective Business Planning Tools to Take SESSION #102
Your Company to the Next Level • How to determine when it’s time to hire more
Richard Wilkie, MBA, Co-owner, Culinary Amusement: How to Make Food sales/event designers.
Euro Catering, Inc. Calgary, Canada Fun and Profitable
Andy Snow, Chef/Owner and Locke SESSION #105
Success doesn’t happen by accident; it takes a great
deal of focused effort. How do you create a path Johnston, Executive Chef, Feastivities Weddings: Men Buy, Women Shop
to your goals and to profit: your business plan? If Events, Philadelphia, PA Olive Chase, CEO, The Casual Gourmet,
you are a catering business owner or manager who There is no doubt that the food has to have flavor, Centerville, MA
wants to chart a new course for the company and but who is to say it can’t be playful as well? Andy
take it to the next level, Richard will provide the New research on women’s buying power and
and Locke will show the fun side of food with shopping style can change the way you sell
knowledge and tools to do so with greater amusing presentations for hors d’oeuvre,
confidence and ability. A no-jargon approach that weddings. Market, plan and execute weddings for
performance stations and sweet endings. Plus: today’s bride and her mother. Since 1986, Olive
shows how easy it is to coordinate the different “culinary amusement team building” corporate
parts of your business and manage your Chase and the Casual Gourmet have been creating
events in your commissary–a great revenue booster. beautiful weddings in one of the country’s premier
LEARN: destinations Cape Cod.
• How your chef can enhance the selling process LEARN:
• How to define a unique position in the at a tasting.
marketplace you can own. • The priorities women have in making
• A hint of catering-friendly molecular purchasing decisions.
• A comprehensive business-planning-process gastronomy.
template. • How to analyze your marketing to better
• The culinary component of chef bars and pod appeal to mothers and brides.
• Models and tools for running your business service.
and measuring corporate performance. • How to give the client information and
• How to teach your event chefs to interact with experiences they need to close the sale.
the guests. • What to do if the groom is the buyer.
SESSION #103 • How to sell when the client is at a distance.
This session is presented by the ICA.
Standard Operating Procedures for
Executing Perfect Service at Your Events
Brian Palazzolo, Owner/Catersource
Consultant, Classé Catering, Albany, NY
This session will cover organizational methods for
pre-event and on-site event management. The
NACE CPCE Fast Track training course
seminar is designed to provide solutions for
managing events of any scale. Brian will share Monday March 8, 2:45pm-5:45pm
techniques, best practices and insight on how to The Fast Track is an intensive review course
get the results you want. covering the seven core
competencies of the CPCE exam.
Advanced registration is required.
Visit our website for more
www.catersource.com | 800.932.3632 Lowest price deadline extended through January 31! 7
Session schedule and speakers are subject to change.
9:00am - 10:30am businesses. Many have taken this opportunity to 1:30pm - 2:45pm
open new markets, assess daily operations, write
OPENING SESSION new management policies and explore new sales-
management techniques. Join Jack and Meryl as
Join fellow caterers as we kick off the 2010 they interview caterers from different regions to
Conference at this general session. We’ll present the discuss how they have turned a lemon economy
Contemporary and Creative Sides and
winners of the 2010 Catersource ACE Awards and into a tasty and profitable lemonade. Salads
the new Non-Commercial Caterer of the Year Jamie Keating, CEC, Chef/Owner, RiverMill
Award. Keynote speaker Carla Hall will address LEARN: Event Centre, Columbus, GA
fellow caterers and share her inspiration, • Where you can find new markets.
Attention to detail is the key to creating impressive
individuality and love of catering. • How to write new management policies. menus. Side dishes and salads need the same
• New sales-management techniques. attention as the center of your plate. Chef Keating
will demonstrate creative recipes, simple techniques
10:45am-Noon SESSION #109 and trendy vessels for contemporary side dishes
and salads you can easily implement in your plated
SESSION #106 The ABCs of Social Marketing dinners or buffet menus.
Liese Gardner, Owner of Mecca LEARN:
Delicious Desserts with Do-Ahead
Communications and Editor of Fuel,
Directions for Catered Events • New recipes for contemporary side dishes and
Los Angeles, CA salads.
Gale Gand, Cookbook Author, Executive
Pastry Chef and Partner, TRU, Chicago, IL Rachel Globus, Editor, Event Solutions • Out-of-the-box thinking utilizing comfort ideas
Dessert is the last impression your clients and their Magazine, Phoenix, AZ with a contemporary twist.
guests get at an event, so it needs to be memorable. You know social marketing works but still aren’t • Cost-saving ideas producing the recipes.
Watch and learn from Gale as she teaches you how sure how it can help you or where to start? Learn
to make stellar desserts from full sized, to plated, the basics of this free marketing medium and how
it can help your business increase its circle of
to tasty bites days ahead of time.
influence with the online audience. Liese and Learn from the “Masters of Reception”
LEARN: Rachel will teach the basics of each form of social
• Catering-friendly recipes to add to your menus. media, how it works for others and how it can
Robert Frungillo; Jerry Frungillo, Owners;
• Presentation tricks and techniques for plated work for not just caterers, but all event Linda Percola, VP of Sales; Joe’l Falco, VP of
and platter desserts. professionals. Operations and John Fucci, Controller,
Frungillo Caterers, East Mountain Lakes, NJ
• Ideas for a signature dessert you can use to LEARN:
brand your company. Tune in to The Learning Channel on Friday nights
• The foundations of social marketing: blogging, and you can watch master caterers Robert and
Twitter and Facebook. Jerry in action. Their show Masters of Reception
• Tips to help you build your audience in terms chronicles a real wedding including all the
The Science and Art of Selling of linking, replies, retweets, mentions, updates, challenges, solutions, and over the top requests
Mike Roman, Founder and President, hashtags and more. from the bride, groom, and relatives. But what you
don’t know is that Frungillo Caterers may be
Catersource, Chicago, IL • How to create blog content that keeps readers
catering as many as 20 more weddings or major
Teaching selling techniques is what Mike does best! and potential clients coming back for more. events at the same time. While the TV show is a
Mike will be presenting proven concepts that help • How to manage your social marketing in one great experience, Robert and Jerry and the
new salespeople gain confidence and improve their hour a day. management team will share the nitty-gritty facts
performance. Experienced salespeople will leave about operating one of New Jersey’s most
this session with a completely new set of selling SESSION #110 successful on- and off-premise catering and event-
tools to increase their closing average. You will design companies.
learn what to do and, more important, what not 50 Quick Tips to Set Your Event Space
to do in the pursuit of a profitable sale. Apart from Your Competition
Mark Kingsdorf, Owner, The Queen of • Systems used to manage the large volume of
• Roman’s 75-minute sales tune-up that will Hearts Wedding Consultants,
Philadelphia, PA • How they control costs and track profit.
increase your closing average dramatically.
This session is designed for banquet centers, • How to make every bride or host feel like you
• The difference between selling and order- are focused specifically on their event.
taking. restaurants, college campuses, hotels, museums,
galleries and unique venues that want to book • How to train, motivate and manage event staff
• Non-verbal techniques that will make easier more weddings. What makes a bride want to book so they will provide exceptional service.
sales. her special day at your facility? How do you make
• How to establish and maintain control while that most important first and lasting impression? SESSION #113
selling. Mark is a seasoned and successful wedding
planner with a background in catering, so his view Brunch: the New, Hot, Meal!
SESSION #108 of what makes you unique keeps you, the caterer, Gale Gand, Cookbook Author, Executive
in mind. Pastry Chef and Partner, TRU, Chicago, IL
The Recession Saved My Business LEARN: Brunch is the perfect choice for so many of life’s
Meryl Snow, Owner, Feastivities Events celebrations and in today’s economy, it is the
• Tips for dressing up the venue on a budget.
Philadelphia, PA perfect choice for your value clients. Learn why
• How to make your venue more bride-friendly.
Jack Milan, Owner, Different Tastes, brunch is so well-loved, fun, versatile, cost-effective
• How a wedding package can attract business. and easy to prepare. Join Gale to hit the sweet and
• How to promote your business while cross- savory high points of this often overlooked meal.
When life gives you lemons, make lemonade. marketing with other event professionals.
During the recent challenging economy, caterers
have had to carefully examine every aspect of their
8 Lowest price deadline extended through January 31! www.catersource.com | 800.932.3632
Session schedule and speakers are subject to change.
LEARN: will incorporate food items from hors d’oeuvre to LEARN:
• Signature cocktails to start the fun. appetizers and soups, entrées to side dishes, • How to create the right environment to sell
desserts to specialty beverages. more.
• How to master easy and impressive egg dishes
for large groups. LEARN: • How to exude confidence; clients will pay
• Menus and recipes for plated meals, hot and • How to think outside that proverbial box. more if you look smart and are smart.
cold buffets, baked goods and more. • How to add something unique to your • How to use a tasting for all it’s worth.
company repertoire. • How to take an already booked client to the
SESSION #114 • Recipes and food costs for these “twisted” next level.
items. • How to work with tech-savvy clients who will
Basic Financial Budgeting for Caterers
Carl Sacks, Director of Consulting, pay more for cool stuff.
Catersource, Little Falls, NJ
Catersource surveys show that only about an Wedding Menus from the Sublime to the
estimated 20 percent of caterers have a formal Ridiculous. Menu Strategy and Design Create Memorable Guest Experiences
budgeting process. For smaller companies, this is That Will Help You Capture the Wedding with Sensational Service - REPEAT
understandable, but not necessarily the best choice. Market Brian Palazzolo, Owner/Catersource
Larger catering companies can almost always Alison Awerbuch, Executive Vice Consultant, Classé Catering, Albany, NY
benefit from going through the budgeting exercise. President/Partner; Mark Gagnon, Corporate
Catersource financial expert Carl Sacks explains Mission: Exceed guest expectations at all times!
the pros and cons of budgeting, how budgets can Executive Chef; Meredith Barsky, Director of Sensational service touches, leadership techniques,
be set up and adjusted during the year, the best Sales, Pier Sixty & the Lighthouse; Phil and dramatic flair performances are showcased in
tools to use for budgeting, and how budgets can DeMaiolo, Executive Chef, Pier Sixty & the rapid-fire succession throughout this 75-minute
assist in achieving sales and management goals. Lighthouse, Abigail Kirsch Catering power session designed to inspire your passion and
Relationships, Tarrytown, NY bring you to an elite, world-class level.
• How budgets can be set up quickly and Abigail Kirsch Catering Relationships produces LEARN:
over 500 weddings each year. One of the reasons • Service touches that can greatly impact your
the company is so successful in winning the image.
• How managers and salespeople can benefit business is its strategic and creative menu planning
from monthly budget reviews. and design. There is an art and science to • Best practice ideas for managing and leading
• How to deal with exceptional or non-recurring proposing and creating the right menus for each seasonal/part-time staff.
events in your budgeting. client and the Abigail Kirsch team will share how • A sample of the choreography workshop at the
they do it. Academy of Service Arts.
SESSION #115 LEARN: • An efficient process for producing flawless
• Styles of receptions that are most successful for weddings.
Incentive Programs that Drive
weddings. This session is a repeat of #001 on Sunday.
Warren Dietel, Owner, Puff ‘n Stuff, • Cutting-edge trends as well as updated tried-
Orlando, FL and-true popular items in food and beverage. SESSION #120
Having a difficult time motivating your staff these • Unique presentation ideas for butlered, station
An In-Depth Look at Restaurants That
days? Keeping your team engaged is more and plated service.
important than ever. Warren will help you • How to differentiate your wedding proposals John A. Lombardo, Catersource Consultant,
determine which aspects of employee performance so they stand out. West Long Branch, NJ
need the most improvement and how to develop • Changes in client wedding reception choices
simple, easy-to-implement programs to reward Catersource’s John Lombardo has practical
and menu designs based on the economy. experience ranging from luxury hotels and resorts
to independent restaurants and catering
LEARN: SESSION #118 operations. John is managing partner of Branches
• Both front-line teams’ and managers’ incentive Catering in central New Jersey, an on- and off-site
How To Up-Sell in a Down Economy catering company with an outstanding reputation.
Dan Hoch, Director of Sales and Operations He has consulted with many restaurateurs who
• How to use a peer-driven employee-of-the-
and Alain Flambert, Event Planner want to either start a catering division or garner
month program that really works.
Feastivities Events, Philadelphia, PA more profit from an existing one. John will
•Programs that encourage your employees to act describe many case study snapshots with tangible
The economic downturn doesn’t mean you can’t
like owners. information and take-home value to you, to
up-sell. A refreshingly frank and exhilarating
This session is presented by the ICA. presentation on selling more fabulous food and showcase the best practices successfully employed
décor to any client type. Tips and techniques for by restaurants that cater.
those new and old to the business of catering sales LEARN:
3:00pm - 4:15pm from the mind of a consummate and slightly crazy
• How to identify and solve operational issues.
SESSION #116 • How to improve profitability from the catering
Putting a New Spin on Classic Menus • Ideas for cross marketing the catering division
Jack Milan, CEO and Ken Barrett, Executive and the restaurant
Chef, Different Tastes, Boston, MA
In the fashion world, we’re told to wait a minute
and what was old will be new again! The same can
be said of food. Classics invented in the ‘60s and
‘70s are now back but with a twist. This session
www.catersource.com | 800.932.3632 Lowest price deadline extended through January 31! 9
Session schedule and speakers are subject to change.
• How to “ham up” hors d’oeuvre with cured
SESSION #121 Using Personality Marketing to Sell More pork.
Weddings to Today’s Bride • How to give your soup and salad courses body
Creating The Unexpected: Using Molecular Susan Southerland, National Wedding without giving up profit.
Gastronomy at Catered Events Expert, Perfect Wedding Guide, Orlando, FL • Great entrée recipes that are versatile, catering-
Domenic Chiaromonte, Owner, Match friendly and profitable.
Restaurant and Event Venue, Toronto, If you are looking for the most effective and cost-
efficient ways to market to today’s bride, national
Canada wedding expert Susan Southerland has the SESSION #202
The name Chiaromonte has always been answers. Her unique system identifies four types of
synonymous with the unexpected. Featuring bride personalities and the most effective sales and Using Value to Create Sales
techniques and presentations from his new book, marketing strategies for each. Mike Roman, Founder and President,
Domenic will recreate traditional foods by Catersource, Chicago, IL
transforming their looks, flavors and presentations LEARN:
• How to recognize the personality type of the Value is only perceived as value if the
into a more modern approach fitting for the shopper/buyer sees it as value to themselves. Mike
twenty-first century. bride and how it relates to each aspect of the will teach what you must do to create and then
wedding. present value to your clients. This seminar will
• How to engage the bride with a personalized offer in-the-trenches ideas, tactics and scripts that
• Step-by-step how-to instructions for cooking
experience to achieve top sales. will give a huge boost to your sales.
• How this customized approach to wedding LEARN:
• Recipes and techniques to add to your
planning can make the experience less stressful, • Roman’s newest selling scripts that overcome
easier, and more fun price objections.
• All about thermo circulators, rotary
evaporators and volcanic smokers. SESSION #125 • How to get shoppers to realize that your
company is the one they must use.
SESSION #122 Campus Catering Update: • How to identify your shopper’s hot buttons to
Trends and Challenges gain advantage.
Menu Design Strategy to Streamline John Lawn, Editor-in-Chief and Associate
Operations and Maximize Profits • Quick ways to neutralize competition, close
Publisher, Food Management Magazine, sales and get the deposit check.
Lon Lane, CEO and Stewart Lane, Catering Penton Media Inc., Cleveland, OH
Chef, Inspired Occasions, Kansas City, MO
The college, university and school catering SESSION #203
Explore ways to create cutting-edge menus, marketplace has seen many challenges due to the
streamline operations and maximize your profits. overall economy and the decrease in endowment A Culinary World Tour of Innovative Food
Lon and Stewart will discuss menu development donations to campuses. John and a panel of Stations
and strategies for breakfast, lunch, serviced experienced campus caterers will report and Lon Lane, Chef/Owner and Stewart Lane,
dinners, buffet stations and butlered hors d’oeuvre discuss what they are doing to maintain profits and Catering Chef, Lon Lane’s Inspired
events. cut costs in their catering departments. Cutbacks Occasions, Kansas City MO
LEARN: have placed new pressures on programs and staff
Join Lon and Stewart as they show you how to
• How to create cutting-edge menus. alike, but this session will offer some solutions to
impress your clients and their guests with
everyday operational concerns.
• How to streamline your operations. innovative food stations featuring comfort foods
LEARN: from around the world. Explore ethnic cuisines
• How to maximize your profits.
• What other educational institutions are doing from the United Kingdom, Italy, Russia, Africa, the
This session is presented by the ICA. Middle East, Asia and India. These high-impact,
to cut costs.
low-cost stations are guaranteed to increase your
SESSION #123 • Ideas for expanding your “market.” profits while expressing your sensitivity to the
• Ideas for new revenue. needs of your market.
Self-Service Corporate and Social LEARN:
Catering in 2010
Mike Roman, Founder and President,
Tuesday • 7:30am-8:45am • Catering-tested recipes for ethnic comfort
Catersource, Chicago, IL foods.
SESSION #201 • Buffet and service design ideas using these
Mike will teach the do’s and don’ts of self-service
drop-off food orders to corporate and social Pork: The New Cater-Friendly Superfood international cuisines.
customers in the current economy. In preparation Mark Walker, Executive Chef and Eric • How to create low-cost stations that can add
for this session, Mike interviewed caterers to gather Magnani, Chef de Cuisine, Global Gourmet profit to you bottom line.
an amazing list of marketing, pricing, production, Catering, San Francisco, CA This session is presented by the ICA and is
presentation and delivery tips. You will learn the
From prosciutto to pork bellies to pulled pork a repeat of session #007 on Sunday.
latest and greatest concepts to increase or start a
self-service business. barbeque, this versatile protein is showing up as a
featured food in five-star restaurants, food and
LEARN: wine magazines and on catering and banquet
• Roman’s tips, tactics, and strategies for menus. Billed as “the other white meat,” pork
profitable self-service catering. options are being asked for by customers for
• How a self-serve product line fits correctly into special events and daily menus. Chef Mark and
a full-service catering company. Chef Eric will take you on a fast-paced
demonstration of the many faces of pork and will
• How other caterers handle the last minute show you how you can integrate pork into your
demands of self-service drop-off. catering menus.
• How to maximize profits by offering online
10 Lowest price deadline extended through January 31! www.catersource.com | 800.932.3632
Session schedule and speakers are subject to change.
LEARN: perfection then returning to the warehouse,
SESSION #204 Warren and Kevin will take you on a step-by-step
• How to “dress up” any menu regardless of the
price point. tour of an off-premise event.
We’ve Been in Your Kitchen …
and We Can Help • How to use alternate vessels for chafers and LEARN:
Jerry Edwards CPCE, Chef/Owner, Chef’s traditional platters. • How to pack the vans or trucks efficiently for
Expressions, Timonium, MD • How to train service staff to build buffets quick unload and set up at the event.
Eric LeVine, Executive Chef/Operations correctly. • How to coordinate set-up and execution of the
Manager, Encore Catering, East Hanover, NJ event between the back and the front of the
SESSION #207 house.
Join these two chefs with more than 50 years
experience between them as executive catering • Systems to assure you have everything needed
Event Design with the Caterer in Mind
chefs. They’ll share the philosophy of positive and for the party on site.
David Merrell, Owner, AOO Events,
productive kitchen management techniques, as Los Angeles, CA • How to track food and equipment to assure
offered in their collaborative new book. proper handling when returning to the
David Merrell is known worldwide for producing
highly stylized and memorable events on budget
• How to create a culture that propels a kitchen and on time. Unlike many other event designers, This session is presented by the ICA.
team toward success. David began his career as a caterer and
• Standard Operation Procedures that will understands the importance of seamless integration SESSION #210
of the food and beverage elements at events. This
balance your kitchen and make production
results in events that exceed the client’s Limit Your Liabilities by Adopting HACCP
easier and more consistent. expectations and amazes guests. Ed Manley, MCFE, CHM, CPFM, E.H.,
• New ideas to reduce costs and increase quality Manley and Associates, Las Vegas, NV
at the same time.
• The latest trends for food and beverage at Would you like to sharpen your competitive edge
• How to “MAP” your creations. in the market? Join Ed Manley as he shares how
to become HACCP-certified. Demonstrate your
SESSION #205 • How the catering element can be integrated
commitment to the highest standards of food
into the event design to enhance the overall safety. This session will give you the basics of a
Update on the Wedding Cake concept. HACCP plan as it applies to the catering business.
Donna Ford, Owner/Executive Pastry Chef, • Communication lines needed between the
Sweet Memories Bakery, Apex, NC LEARN:
design team and the catering team during set-
• How to do a HACCP plan for a specific
Wedding Cakes for today’s bride have far up, execution and break-down of the event.
surpassed the classic basketweave style of the • How to market to and sell catering to event
1970s; the cake may be the talk of the wedding • The next steps for getting certification for all
reception. Donna discovered her passion and your managers.
unique talent for cake artistry as a child in her SESSION #208 • How a HACCP program protects guests who
mother’s kitchen. She’s elevated that gift into a very have food allergies.
successful bakery, recognized nationally for custom The Power of PR
wedding cake creations. Her unique designs have • How to promote your superior food-safety
Meryl Snow, Owner, and Scott Barnes program.
been featured in prominent publications, films,
television shows and commercials. Director of Marketing & Public Relations,
Feastivities Events, Philadelphia, PA
LEARN: 10:30am - 11:45am
Can't afford a PR agency? Don't have a publicist
• The latest wedding cake trends including on staff? No worries. Join Meryl and Scott as they
colors, flavor and styles. share tried-and-true tips on building media, venue SESSION #211
• How wedding websites and social media have and industry relationships that will heighten
consumer awareness, build your existing brand
Hors d’Oeuvre & Appetizers:
affected the trends in wedding cakes. New Ideas for the New Market
and increase your bottom line.
• How to help the bride make the wedding cake Eric LeVine, Executive Chef/Operations
personal and memorable. LEARN: Manager, Encore Catering, East Hanover, NJ
• How to cut and serve designer cakes. • How to write a press release.
This session will feature twists on traditional and
• How to create an integrated marketing plan to not-so-traditional items. Cost-effective concepts for
9:00am - 10:15am make your company shine brighter. passed, displayed and seated courses, as well as a
• Effective electronic and postcard advertising. new way of thinking when it comes to creating
• Effective pitching to get the media’s attention. food concepts will be discussed. It’s not just
SESSION #206 thinking outside the box, it’s smashing the concept
• Tips to increase your database. of creative thinking.
Revisit, Revamp and Reinvent Your
Traditional Buffets SESSION #209 LEARN:
Tim McLaughlin, Vice President of Culinary • New hors d’oeuvre concepts that can be used
Operations, Central Catering Kitchen, The Operations Toolbox quickly and efficiently.
Restaurant Associates, New York Warren Dietel, Owner and Kevin • New small-plate passing and station ideas.
If your traditional buffets are in need of a culinary Kulikowski, Director of Business
• New plated courses to diversify your menu and
face lift, you will not want to miss this session. Operations, Puff ‘n Stuff, Orlando, FL
expand you customer satisfaction.
Tim’s creative signature is evident on every buffet How do you get an off-premise event perfect every
served to the many clients of Restaurant time? Join Warren and Kevin as they open the Puff
Associates. Watch as he revamps a ho-hum buffet ‘n Stuff toolbox and share the systems they use to
into a hip and haute table on stage right before produce off-premise events. From loading the truck
your eyes. to setting up, from executing the event to
www.catersource.com | 800.932.3632 Lowest price deadline extended through January 31! 11
Session schedule and speakers are subject to change.
SESSON #212 • The first steps that every caterer needs to take SESSION #302
to be considered for contracts What Every Owner/Manager Must Know
Finding, Training and Paying Event
• The different types of contracts offered Mike Roman, Founder and President,
Steve Denison, Catering Consultant, San • The tricks of the trade that caterers use to Catersource, Chicago, IL
Francisco, CA improve their odds of securing a contract
This session will offer the highlights from Mike’s
• Hear actual success and failure stories from newest book. Mike’s observations, ideas, and
Dominic Savino, CEO, General Manager
caterers who have pursued contracts action plans from his 40 years of catering,
Drexelbrook Catering, Drexel Hill, PA
consulting and evaluating catering businesses have
Michael Roman, Founder and President, SESSION #215 helped him create a simple collection of concepts
Catersource, Chicago, IL that must be followed to achieve maximum
Avoiding Allergens: A Culinary Challenge profitability and quality-of-life while running a
This is the first time this important subject has ever
been taught at Catersource. Steve, Dominic and
Ellen Karlin, MMSc, RD, LDN, FADA, catering business.
Mike will lead a panel discussion on the best Nutrition Consultant, Owings Mills, MD
practices for dealing with the members of your More than 16 million Americans have serious food • The best concepts from Roman’s 40 years of
team who lead events in both off-premise venues allergies and sensitivities, which makes food-allergy
catering and consulting experience.
and banquet facilities. In addition to presenting and gluten-free diets a topic vital to those in the
clear ideas on finding and managing your event catering profession. Educating those involved in • The true role and job description of
leaders, they also will explain the best ways to preparing and serving food is the key to managing professional managers and owners.
retain these important team leaders. and preventing food allergic reactions. • Five things that must be done and five things
LEARN: LEARN: that shouldn’t be done for 2010.
• What to look for when promoting or hiring • The culinary challenges in creating safe, delicious • The secrets for running a happy, profitable,
staff to become event captains. meals for individuals with food allergies and and professional catering company.
• The most successful ways to train captains. intolerance.
• Culinary approaches needed to best serve food-
• Action plans that will motivate captains to
raise your company's image. allergic guests at corporate events, social events, The Right Formula for Running
• The do’s and don'ts when working with a Terrific Event
captains. • Increase your customer base by catering to Steve Denison, Catering Consultant,
• The secrets of retaining your captains. guests requiring meals that are gluten-free. San Francisco, CA
Becoming one of the truly great caterers who
SESSION #213 Noon - 6:00pm consistently produces great parties is achieved by
vision and hard work. Sadly, many caterers work
Using Flavor Profiles to Design New Catersource Tradeshow hard and struggle mightily only to end up
Recipes with Perfect Balance producing parties that are simply adequate or,
Las Vegas Convention Center
Jamie Keating, CEC, ACF National Olympic worse, lifeless and flat. They don’t have the right
Team Member and Chef Owner, RiverMill formula. The vision of catering a terrific party and
Event Centre, Columbus, GA Wednesday • 8:00am - 9:30am having fun is what attracted us to this business in
the first place. What motivates us to stay in the
Why do some recipes get rave reviews while others business (and still enjoy it) is the ability to
are just ordinary? Being able to balance four (or SESSION #301 continually amaze and delight our clients, our staff
five) basic flavors while creating new dishes will and ourselves. Regain your enthusiasm while
put you on the fast track to becoming a superstar Focus on Buffets and Action Stations learning real methods to help you become the truly
with your clients. If you would like to avoid the Designed for Today’s Market great caterer you always envisioned.
tedious recipe-development learning curve, see Lynn Buono, Chef/Owner, Feast Your Eyes,
how Chef Keating breaks down flavor profiles and LEARN:
matches them properly, resulting in tasty and • How to lay-out and equip a great party for
unique dishes. Buffets are like fashion. They change with the
seasons and the year. It is critical to develop new success and profit.
LEARN: recipes and station designs to keep fresh innovative • The art of having the right people in the right
• How to match flavors and build on them. options on your menus. It is easy to build gorgeous place at the right time at the right price.
• Why traditional fare is so successful. buffets and stations with huge budgets, but in • How to manage your service staff properly
today’s market, we are often asked to build including temporary staff.
• How to jazz up your menu with unique ideas. innovative buffets and action stations with minimal
budgets. Our team will demonstrate clever buffets • What to do when the doors open and the real
SESSION #214 that incorporate great design while keeping in job begins.
mind today’s new economy. Think creativity. • How to give the party a life of its own.
How to Bid on and Win Government Think imagination. Think fun.
Carl Sacks, Director of Consulting, LEARN:
Catersource, Little Falls, NJ • Menus for four new stations, complete with
equipment lists, building instructions and
Catersource Director of Consulting Carl Sacks recipes.
will discuss the various opportunities in catering
• Tips on selling these new stations that will add
and foodservice available through local, state and
value for your clients.
federal governments. These opportunities, which
can range from a single event to a multi-year • Design options to replace the classic 6-foot
contract, can be lifesavers for caterers in a cyclical table and the 8-quart chafer.
12 Lowest price deadline extended through January 31! www.catersource.com | 800.932.3632
Session schedule and speakers are subject to change.
• What club plates are, how to implement them storybook format, this is a nuts-and-bolts, step-by-
SESSION #304 and when and where to use them. step seminar that delivers the goods to take back
• What’s more comforting than family style and home and implement immediately. Outclass your
Picnic and Outdoor Party Trends
competition and get that competitive edge with just
Lisa Richards, Owner, Picnic how to do it successfully.
the click of the mouse. Dozens of examples of how
People/Festivities Catering, San Diego, CA • The Tasting Bar, what is it? How to wow with to do it.
Do you need a new idea for a burger? In many this interactive approach.
markets, picnics and outdoor parties have replaced • New culinary trends.
• How to incorporate photos into your
lavish holiday events and corporate entertaining. This session is presented by the ICA.
Whether you already have a share of this market proposals
or are considering introducing picnics and outdoor • Guide your guests through a storybook of the
parties to your product mix, this class will give you event.
a sneak peak of hot trends, cool ideas and tips for The Business of BBQ and Picnics • Powerful presentations in PowerPoint.
selling outdoor parties and picnics. Mike Roman, Founder and President, • Eco Stim proposals.
LEARN: Catersource, Chicago, IL
• Today’s most popular menus ideas for large Get Mike’s advice and how-to action plans on SESSION #310
crowds. increasing sales and profitability in outdoor and
Tips, Tricks and Systems for Managing On-
• How to price your picnic menus for profit. indoor BBQ/picnic events. Learn marketing,
pricing, selling and performance tips caterers from Premise and Exclusive Venues
• Fun themes for outdoor parties with ideas for James Zilli, CEO and Stephen Zilli, Director
around the nation have used that will give you
entertainment and décor. advantage over your competitors. This info will of Operations, Zilli Hospitality Group,
• The proper formula for event staff and how to appeal to both experienced caterers and those Waukesha, WI
charge the client. wishing to start a new division from their catering We often say “a caterer is only as good as their last
or restaurant. event.” The question is, how do you insure that
SESSION #305 LEARN: every event exceeds your client’s expectations? Zilli
• Roman’s action plan to find new customers Hospitality Group has been producing successful
Non Commercial Catering Secrets events for more than 40 years in venues where they
John Lawn, Editor-in-Chief and Associate and increase profits.
hold exclusive contracts. The secret to their success
Publisher, Food Management Magazine, • Why shoppers choose one caterer over another is a tightly run organization with good
Penton Media. Inc., Cleveland, OH for their BBQs. management structure and excellent
Highly recommended for non-commercial • Easy ways to up-sell extra products and communications. In this session, they will share
services. proven methods and standard operation
operators, John and a panel of trend setting and
procedures for continued success.
profitable companies will present an overview of • What other BBQ and picnic caterers have done
the non-commercial catering industry. This will to cut costs. LEARN:
be a sharing session covering topics such as • How to develop menus that can be sold in
menus, operations and marketing. SESSION #308 many different venues.
LEARN: • Cost saving kitchen management tips for
The Psychology of Selling Weddings
• Marketing concepts that will increase sales. in Good and Bad Times
Tammy Elliot, President, Perfect Wedding • Tips for cross-marketing your exclusive venues
• Tips on overcoming operational issues.
Guide, Orlando, FL to your customers.
• How to increase your perceived value to your
clients. One thing is for certain: No matter what the SESSION #311
• The latest menu trends. economy, weddings will continue to happen. How
do you get your share of the wedding market? Small Caterers with Large Personas
Understand that selling is neither an art nor a Jack Milan, CEO, Different Tastes,
10:00am - 3:00pm
science, but the winning result of organized habits
and discipline. A winning sales performance is the
Catersource Tradeshow result of your mental attitude. Join Tammy to Moderated by Jack, this panel of small ICA
Las Vegas Convention Center sharpen your skills and reap the benefit of winning caterers will discuss how small and mid-size
a larger share of the wedding market. caterers can develop the persona and reputation of
the “big guys.” Unique style, superb service and
3:15pm - 4:30pm • Five ways to gain the mental edge.
mind-boggling menus will make you a leader in
your market. You don’t have to be large to be
• How to identify hot buttons of the potential effective and in demand. In fact, you can become
SESSION #306 better known than some of your larger volume
peers. The secret to success is quality not quantity.
The Tasting Bar: • How to position your company in the
A Fresh Look for Buffet-Style Parties marketplace to get the business you want. LEARN:
Andrew Spurgin, Creative Director, Waters • 10 tips to make your business thrive. • The importance of marketing and fine
Fine Catering, San Diego, CA photography.
Tired of dated and wasteful buffets, want to mix it SESSION #309 • The importance of creativity.
up a bit? This class is a must attend to get your • How to promote yourself and your company
culinary game on! A dynamic demonstration Stylized Proposals That POP!
through press packets and press releases.
session that will leave you wanting more and Dan Hoch, Director of Sales and Operations
certainly bring new angles to your event and Alain Flambert, Event Planner, • How to be perceived as a larger caterer than
Feastivities Events Philadelphia, PA you actually are.
An inspiring look at creating proposals that sell, This session is presented by the ICA.
• The ins and outs of building true stewarded
station service. sell, sell! From using the software to creating a
www.catersource.com | 800.932.3632 Lowest price deadline extended through January 31! 13
Session schedule and speakers are subject to change.
SESSION #312 SESSION #317
• The power of the garnish.
Can You Hear Me Now? Improving Your • How to provide restaurant quality at a catered Operational Solutions For Self-Serve
Communication Skills and Systems event. Catering
Bill Pannhoff, Chef/Owner, B&B Catering • Cost-effective presentations. Michael Ring, COO and Linda Loaeza,
& Event Planning, Spring Lake, NC • How to handle the budget client dinner. CEO, Jay’s Catering, Garden Grove, CA
and Michael Roman, Founder and President,
You are great, your clients are great and your staff
is wonderful, but mistakes and missteps happen in SESSION #315 Catersource
your company every day. Some are easy to fix but This is a Catersource first. Mike will assist Linda
others are costly and damage your company’s The Event Style Report for On- and and Mike as they share their tested procedures for
reputation. Often, bad communication or lack of Off-Premise Caterers scheduling, producing, handling and delivering
communication can be identified as the cause for Alison Awerbuch, Executive Vice corporate and social drop-off catering for small,
the issues. Bill will share proven systems and ideas President/Partner; Mark Gagnon, Corporate medium and mega orders. You will follow the
for improving the pathways of communication in Executive Chef; Meredith Barsky, Director of process from the order taking to the collection of
your company. Sales; and Phil DeMaiolo, Executive Chef, the payment and everything in between. Jay’s sells
Pier Sixty & the Lighthouse, Abigail Kirsch $4 million in self-serve drop off catering annually.
Catering Relationships, Tarrytown, NY LEARN:
• How to better educate clients so the services
we are selling meet their expectations. What will be the hot trends for 2010? Pace-setters • The do’s and don’ts of operating a self-serve
• How to communicate with your staff and Alison, Mark, Meredith and Phil, fresh from the division with both cold and hot food.
confirm that they understand the action New York events circuit, have surveyed • Proper food amounts for self-serve catering
fashionable events and will showcase new menus,
required to ensure success. trendy colors, unique presentations and orders.
• How to improve communication between the exceptional service touches that you can easily • How to limit costly errors in order taking and
sales team and the operations team. incorporate into your parties. Use these value- production.
• How to listen effectively to feedback on issues added touches to up-sell your clients and add • Ways to get customers to pick-up their orders
from your staff and clients. dollars to your bottom line. instead of having them delivered.
LEARN: • Examples of drop-off platters, box lunches and
SESSION #313 • Sytle trends--color, flowers, linens and more. cold & hot buffets.
Take Your Career to the Next Level with • Menu trends--popular cuisines, unique
presentations, cool station ideas and more. SESSION #318
Presented by The American Culinary • Service trends--buffets, seated, cocktail and The Wedding Caterer Reality Challenge:
Federation, St. Augustine, FL more. Part 2
Are you looking for a way to stand out from the • Beverage trends--cool cocktails and the how Hosted by Mark Kingsdorf, The Queen of
competition? ACF certification helps build a ways to serve them. Hearts Wedding Consultants, Philadelphia, PA
successful culinary career. Differentiate your skills Come back to the Wedding Reality Challenge as
and add credibility to your catering experience by SESSION #316 our bride reveals her choice! Three caterers
becoming certified. There are 14 different interviewed a real bride during Part 1 of this
certifications, which allows chefs to choose the one Standard Operation Proceedure for
session on Sunday (4:00pm) and asked her all the
best suited for their experience level and area of Executing Perfect Service at Your Events questions about her big day. Now, they come back
expertise. Brian Palazzolo, Owner/Catersource to present their ideas and she makes her choice.
LEARN: Consultant, Classé Catering, Albany, NY
• How certification can benefit you in your This session will cover organizational methods for
pre-event and on-site event management. The • What each caterer creates and how they make
career. their pitches to this special client.
seminar is designed to provide solutions for
• How to market your certification. managing events of any scale. Brian will share • Different interpretations of the bride’s vision.
• What it takes to become ACF-certified, techniques, best practices and insight on how to • Bride-approved ideas you can use to win even
including eligibility and testing elements. get the results you want. more wedding business right now!
• How to enhance your skills with recertification LEARN:
every five years. SESSION #319
• Highly effective service operational strategies.
• Formulas and ratios for efficient personnel Greening Your Business: Sustainable
4:45pm - 5:45pm performance management. Practices and Profits!
• Service execution strategies, through case Sina Scerba, Greening Guru and Production
SESSION #314 studies. Manager and Laura Lyons, Owner/Director
50 Plates in 50 Minutes • How large events are managed successfully. of Business Development, Global Gourmet
Andy Snow, Chef/Owner and Locke This session is a repeat of #103 on Monday. Catering, San Francisco, CA
Johnston, Executive Chef, Feastivities Events Corporate and social clients are demanding that
Philadelphia, PA their caterers step up to the plate and provide eco-
friendly services for their events and special
Tired of the same old presentation? Watch these occasions. From where and how their foodstuffs
chefs turn ho-hum to hello! Andy & Locke’s are produced to whether or not their water came
fast-paced on-stage demonstration and in- from a plastic bottle to whether or not your
kitchen how-to video from first course through company composts waste on site, eco-savvy clients
dessert will amaze you. are giving their business to caterers who can meet
14 Lowest price deadline extended through January 31! www.catersource.com | 800.932.3632
Session schedule and speakers are subject to change.
their green-event needs. Sina and Laura will show 8:30am - 9:45am 10:00am - 11:45am
you how to green your business to improve your
company’s sales without breaking the bank.
SESSION #401 SESSION #405
• Step-by-step instructions on how to practice a Hands On Design PART 1 Hands On Design Part 2
full spectrum of eco-friendly solutions in all Mara Routh, Partner, MOE Restoration and Mara Routh, Partner, MOE Restoration and
aspects of your operation, from your Michael’s Gourmet Group, Sarasota, FL Michael’s Gourmet Group, Sarasota, FL
production kitchen to the event site. Jack Milan, CEO, Different Tastes, Jack Milan, CEO, Different Tastes,
• How to market your green status to potential Boston, MA Boston, MA
and existing clients to set yourself apart from Chaos or creativity? What happens when Type-A Come back for Part 2 of this amazing creative
the competition. personalities are divided into teams to create a session as you continue to learn how to work
• How to work with your vendors to get green specific table design complete with menus and and negotiate as a member of a creative team,
products and services. floral design? Join in the fun, leave your egos at the how to create table design using limited props
door and participate in an amazing creative
• When “sustainable” trumps “organic” and linens and how to create specific menus
environment. Take a short break and come back
purchasing. for Part 2 at 10:00am. within a very limited time frame.
This session is presented by the ICA.
This session is presented by the ICA.
6:00pm - 6:45pm
SESSION #402 SESSION #406
Hands-On Sales Clinic Part 1 Hands-On Sales Clinic Part 2
Wrap up a great week of education and come to
Mike Roman, Founder and President, Mike Roman, Founder and President,
see the winners of the Tabletop Contest, Themed
Catersource, Chicago, IL Catersource, Chicago, IL
Menu contest and boxed lunch contest. Don’t
miss your chance to win fabulous prizes like Oh what fun! Mike is at his happiest when he is Come back for Part 2 of this interactive sales
iPods, digital cameras and registration packages teaching salespeople how to make sales, using his session for Roman’s powerful techniques to help
at our traditional closing raffle. We will aslo be proven techniques of listening to the shopper, new salespeople gain confidence while making
observing body language, expressing empathy, seasoned salespeople the champions they were
announcing the dates and location for 2011. meant to be. Learn how to handle objections with
demonstrating passion and using scripts. You will
learn simple methods to control and guide the the “yes, but” technique, easy ways to unleash
Thursday shopper, handle objections and collect the deposit your hidden sales skills and ways to overcome any
check. Take a short break and come back for Part nervousness or lack of product knowledge that
Check out these Thursday sessions 2 at 10:00am. may killing your sales.
and hold onto your hat! For the first
time ever, Thursday bonus sessions SESSION #403 SESSION #407
are ALL hands-on opportunities for you Part Team-Building Workshop Part 2
Team-Building Workshop Part 1
to actually practice what the speakers Meryl Snow, Owner, Feastivities Events Meryl Snow, Owner, Feastivities Events
are teaching. Each of these classes will Philadelphia, PA Philadelphia, PA
offer time for you to build and create Whether you have a staff of two or 200, this Come back for Part 2 of this session and learn how
everything from buffet stations to new interactive workshop is a must to sustain or create to assess the personality traits of your team, what
a team. You will experience team-building makes your team tick and how to work together
menu presentations. Or, you will be instead of against each other.
exercises, learn how to identify the specific
guided through actual role-playing personality types of team members, and learn tips
real-life business situations that will and techniques that will help you become an SESSION #408
get you to problem-solve and think fast effective team leader. Take a short break and come
back for Part 2 at 10:00am Food-Styling and Menu-Building
on your feet. Workshop Part 2
Think of Thursday's educational SESSION #404 Denise Vivaldo, Owner, Culinary
Entrepreneurship, Los Angeles, CA
opportunities as a giant laboratory Food-Styling and Menu-Building
of learning! Eric LeVine, Executive Chef/Operations
Workshop Part 1
Manager, Encore Catering, East Hanover, NJ
Denise Vivaldo, Owner, Culinary
Entrepreneurship, Los Angeles, CA In Part 2 of this session, Chef Eric will share his
unique and effective way to create the building
Eric LeVine, Executive Chef/Operations blocks of new and different food ideas with a
Manager, Encore Catering, East Hanover, NJ technique that will unlock endless doors for you.
This two-part workshop is designed with the Working in teams and applying Eric’s method, you
chef/foodie in mind. A picture is worth a thousand will create and present a menu to your peers during
words and during the first half, Denise will share this session. You will learn how to garnish
professional styling techniques that can be used to effectively and how to tap all of your creativity in
enhance photos of your food for print, websites, menu creation.
blogs and more. You will learn how to cook for
the camera and techniques for plating food for
show. Take a short break and come back for Part
2 at 10:00am.
www.catersource.com | 800.932.3632 Lowest price deadline extended through January 31! 15
New this year!
One room, three visionary stages!
Get up close and Xperience live demonstrations showcasing the
newest culinary techniques, latest design trends, and cutting-edge
marketing ideas including social media. Throughout the Conference,
the CatersourceXperience Room will offer you live 20–minute
demonstrations that let you quickly Xtract more new ideas than ever
The Xplore Culinary Stage The Xciting Design & Décor Stage The Xecute Business Stage
Mouthwatering culinary demos and Xperience stunning design and décor Sales, marketing, operations and service
presentations bring life to money- ideas! Learn tips and tricks with linens strategies come to life with tips on
making, show-stopping appetizers and as well as how to use accent lighting on blogging and social marketing, simple
desserts. You’ll see amazing action your buffets, tips for passing tray and effective marketing materials and
station techniques, sensational short garnishes and unique ideas for place time management tips. You find out
plates for trendy stand-up parties, cool and menu cards. You’ll get the “recipes” how to team with your vendors for
cocktail concoctions, winning wines and for creating stunning but simple floral greater profit and how to make design
beverages, plus more ideas for buffets, centerpieces, including color palettes storyboards for your presentations.
platters, and plated meals, box lunches and how to use them correctly.
and party to-go foods!
• The Xamination Station:
This stage will bring mainstage plates
and buffet presentations close so you
can take pictures and review the
presentations personally. See Lynn
Buono’s fabulous stations, Gale Gand’s
exceptional desserts, Jamie Keating’s
sides and salads, Jack Milan’s “new”
classic dishes, Eric LeVine’s update on
appetizers and so much more!
And don’t miss the Xtra special
spotlight on wedding catering
happening in the CatersourceXperience
room on Monday. The day will Xpose
countless new wedding ideas on all
three stages and show you how to
Xecute them for an Xtraordinary
16 Lowest price deadline extended through January 31! www.catersource.com | 800.932.3632
CORE FastTrack CORE FastTrack Schedule
A focused catering education track designed and written by Mike Roman. Sunday, March 7, 2010
We’ve taken the best catering fundamentals from our 18 years of experience and Access to full Conference educational schedule.
compressed them into an intense learning opportunity designed to provide a great
foundation for your company. The CORE FastTrack will present three days of Monday, March 8, 2010
customized education featuring the important business concepts that will result in 7:30am - 8:45am CORE Sessions
quicker and more profitable business growth. 9:00am - 10:30am OPENING SESSION
Who should register for CORE? What you will learn in CORE Fast Track: 10:45am - Noon CORE Sessions
• First time attendees who want to get up to • The mission of professional catering Noon - 1:30pm Lunch
speed fast. • Catering niches available for growth 1:30pm - 2:45pm CORE Sessions
• Your newly hired staff. • Organizing day-to-day procedures 3:00pm - 4:15pm Your choice of electives:
• Restaurant and foodservice operations who are • Using social media #116 Putting a New Spin on Classic Menus
starting to cater or creating a new profit center. • Checklists to eliminate errors
#118 How To Up-Sell in a Down Economy
• Finding, hiring and training staff
How does the CORE FastTrack work? • Developing a policy manual #119 Create Memorable Guest Experiences
The CORE educational sessions are open only to • Owner and staff job descriptions with Sensational Service
those who pick the special CORE FastTrack • Marketing to get new customers 4:30pm - 5:45pm Your choice of electives:
registration. CORE sessions will be held on • Proper food and labor costs
Monday, Tuesday and Wednesday. The CORE #121 Creating The Unexpected: Using
• Laws, taxes and the IRS Molecular Gastronomy at Catered Events
program will also include some pre-selected
elective sessions and activities from the general • Pricing formats that make sales #122 Menu Design Strategy to Streamline
Conference program. • Tips on handling the pressure Operations and Maximize Profits
• Organizing the kitchen #123 Self-Service Corporate and
First time attendees are not required to register for
• Follow a sale from start to finish Social Catering in 2010
the CORE FastTrack! You may choose to register
for the full Conference instead, or have some • The best menus and how much to send
members of your team register for CORE and • Writing bids and proposals Tuesday, March 9
some for the full conference. • Marketing for corporate sales
7:30am – 11:45 CORE Sessions
• Paying full- and part-time staff
What’s included in Core FastTrack Noon – 6:00pm TRADESHOW
• Handling leftover food at events
• Creating brochures and image materials
• Specially created “how-to” catering education • Dealing with cancellations and refunds Wednesday, March 10
written and coordinated by Mike Roman and • Renting or buying event equipment 8:00am - 11:00am CORE Sessions
presented by an outstanding team of • Advertising -- print, PR, web, etc.
instructors. PLUS specially selected elective 11:15am – 3:00pm TRADESHOW
• Ways to get paid promptly
sessions from the full Conference schedule. • When not to book an event 3:15pm - 4:30pm Your choice of electives:
• The CORE FastTrack Resource Book that • Handling objections and complaints #307 The Business of BBQ and Picnics
contains ready-to-use action plans, forms, • Closing sales and getting the deposit #308 The Psychology of Selling Weddings in
checklists and support materials for all the • Tips for running larger events Good and Bad Times
concepts presented. • Enhancing company image #311 Small Caterers with Large Personas
• Admission to all Sunday and Thursday • Cooking, holding and transporting food
4:45pm - 5:45pm Your choice of electives:
sessions and activities, Opening and Closing • Ways to increase prices
#314 50 Plates in 50 Minutes
sessions, Cocktails & Connections, Opening • Creating proper catering contracts
#316 Standard Operation Proceedure for
Night Las Vegas event, Tradeshow floor and • Developing menus that work
Executing Perfect Service at Your Events
continental breakfasts. • Getting current customers to buy more
#319 Greening Your Business: Sustainable
• CORE attendees are also invited to purchase • Do’s and don’ts of working with family
Practices and Profits!
tickets to all optional activities and events and • Tips on increasing profits
6:00pm - 6:45pm CLOSING SESSION
to enter all Conference contests! • … plus more
Thursday, February 26
Access to full Conference educational schedule.
Register for CORE
before December 7, 2009
for only $495
The CORE attendee badge will be different from
the full conference badge and will not allow access
to the full conference program, except for the pre-
arranged electives. Space in the CORE program is
limited and subject to selling out.
www.catersource.com | 800.932.3632 Lowest price deadline extended through January 31! 17
New ideas can come from anywhere Ask the Experts Lunch
and that is why we’ve created these Noon - 1:30pm
special events designed for Paris Las Vegas
networking, catching up with old It’s the luck of the draw, but every hand’s a
winner at our exciting Ask the Experts Lunch
friends and experiencing new ideas. event. Enjoy a relaxed, casual meal while you
Don’t forget you camera! For more visit with an industry leader and get the answers
details, visit our website at you are looking for!
Nine lunch guests will seat themselves at a
www.catersource.com numbered table for 10. When all guests are
seated at tables, our “experts” will enter the
room, draw a table number and join their group
at that assigned table. TUESDAY
Exchange ideas, ask questions and gain valuable
insight from one of many planned expert
participants. Visit our website for details. 8:00pm - Midnight
This is an optional event and ticket purchase is Bally's Event Center (adjacent to Paris)
required to participate. Take part in an inspiring collection of culinary
creativity and presentation ingenuity at the
Tuesday night party.
"Out of the Box" Boxed Lunch Two award-winning and distinctly different
Noon - 1:30pm chefs, Cade Nagy (Catering By Design, Denver)
Paris Las Vegas and Domenic Chiaramonte (Match Restaurant
Boxed lunches and drop-off catering are hot & Event Venue, Toronto) will put their best
sources of revenue right now! Caterers, works forward in an event that will ignite your
restaurants and more know that this type of imagination. You will experience Cade’s take on
catering opens up an opportunity for a huge a traditional chafer buffet with carving, Dom’s
ROI. “Nitro” station which will change your ideas
Join us for the “Out of the Box” Boxed Lunch about salad dressing, mobile hors’ doeuvre and
and Contest. Grab a bite to eat, meet the many more new and delicious culinary creations
industry’s movers and shakers, view dozens of along with exciting presentation ideas. Event
Solutions is partnering on this event so the
SUNDAY unique boxed and delivered lunch ideas and
entertainment, design and décor ideas will be
check out the newest and best products on the
ICA Forum market. sure to create an exciting event.
Noon - 5:00pm This is an optional event and ticket purchase is Take part in the Anthology Gallery Crawl which,
required to participate. like a pub crawl, will quench your thirst for
Join the ICA for an forum that celebrates the creative and intriguing ideas for your plated
drama of catering with three of its top divas. presentations. Meander through the Starters,
Pauline Parry, Joy Wallace and Mary Crafts will ICA CATIE Awards and Entrees and Desserts Galleries which each feature
take the stage and talk about their experiences in a collection of 10 plated presentations to
the drama-filled world of catering. Event Solutions Spotlight Awards stimulate your own creativity. Photography is
6:30pm – 9:00pm allowed and encouraged. Take home the
Cocktails & Connections Off-site night club inspiration to create your own catering works of
Networking Event The International Caterers Association celebrates
5:30pm - 7:00pm the industry’s finest with the annual Catered Arts Don’t miss this chance to network, enjoy the
Paris Hotel Las Vegas Through Innovative Excellence (CATIE) Awards food and full bar and experience an Anthology of
event. In conjunction with the Event Solutions catering ideas.
After Sunday classes are over, take the
Spotlight Awards, ICA invites you to a night full This is an optional event and ticket purchase is
opportunity to meet with fellow caterers at a
of the greatest innovators and leading required to participate.
casual cocktail hour at the hotel. You’ll have the
professionals from around the country.
chance to get up-close and personal with our
Conference speakers, the 2009 ACE Award
winners and members of the Catersource Opening Night Las Vegas
Consulting Unit, as well as visit special group
networking areas. Complimentary beer, wine 9:00pm - Midnight
and non-alcoholic beverages will be served. Off-site night club
This event is INCLUDED with your registration! Unwind after your first full day of classes at one
of Las Vegas’ hot spots. Enjoy the company of
other attendees, drinks and dance the night away
in a fun and casual networking environment
Please visit our website presented by Event Solutions.
www.catersource.com for ticket Door-to-door bus service will be provided for
prices and details about these attendees from the Paris Hotel Las Vegas.
events. This event is INCLUDED with your registration!
18 Lowest price deadline extended through January 31! www.catersource.com | 800.932.3632
Las Vegas Facility Tours Nothing brings out the spark in a
7:00am - 10:00am caterer's creativity than the opportunity
Join NACE on as it takes you on one of four to take a good idea, make it great and
tours of Las Vegas area foodservice facilities. show it off. The 2010 Conference &
You’ll get a never-before-seen look at how they Tradeshow offers you many changes to
make things work in the hospitality capital of the
world! do just that.
Facility tours will take you behind the scenes at Let cash and prizes, as well as industry
some very exclusive places – only the Las Vegas bragging rights, motivate you to enter
Chapter of NACE can get you in! Scheduled
tours include: one of these 2010 contests:
• Caesar’s Palace Themed Menu Contest
• Las Vegas Convention Center/Aramark Boxed Lunch Contest
What makes an event stand out? The theme It’s time to think “Out of the Box”! Boxed
Tickets to participate in these tours are limited
and available on a first come, first served basis. does! And the way you propose it to your client lunches and drop-off catering are hot sources of
Pick up your tickets at the NACE desk in the via email can make or break the sale. Being able revenue right now. Caterers, restaurants and
registration area at the Paris Hotel Las Vegas. to stand out and make an impression in the sea other foodservice segments know that this type of
of electronic proposals can be challenging, so the catering opens up an opportunity for a huge
Please visit our website for more information
about these exciting tours! ability to express yourself in these ROI. Show off your best-selling ideas for this
communications is critical in today’s market. profit center in the Catersource “Out of the Box”
This event is INCLUDED with your registration!
Send us your best themed menu – as an electronic Boxed Lunch Contest.
document as you would in an email! Whether Enter your most creative box, bag or plated and
Experience NACE! you’ve dreamed it, proposed it or catered it, we delivered lunch and you could win cash and
8:00pm - 11:00pm want to “see it.” Show us how you communicate prizes! Your boxed lunch will be displayed at a
Pool-Side Party a theme in an electronic document to a client and lunch during the 2010 Catersource Conference
Join us for an exciting closing party as members it could win you cash and prizes in Catersource’s & Tradeshow, where attendees will vote on the
of the National Association of Catering first Themed Menu Contest. winners in three categories:
Executives (NACE) demonstrate why they are Your document can include your theme Most Viable Concept, Best Themed Creation,
known for creating the most inventive, description, menu details, photos, graphics … Best of Show.
memorable and over the top events in our whatever it takes get your message across. Let
industry. All NACE events, from chapter your imagination be your guide!
meetings to the annual Experience! conference,
All entries will be posted on the Tradeshow floor Caterers are always cooking up something
consistently raise the bar on design, décor,
during the 2010 Conference and winners will be delicious and creative! At the same time, caterers
culinary inspirations and entertaining and
determined by attendee vote. are frequently looking for new ideas to try in the
Now we get to enjoy an amazing NACE event kitchen. Catersource magazine wants to feature
right at Catersource. Guests will be treated to Tabletop Contest your freshest, most appropriate catering recipes
fantastic entertainment, delicious food, and fully in our first ever Recipe Contest.
A well-dressed table is a key part of any event—
hosted bar. This will be an incredible evening, Winners will receive a complimentary
large or small. Pull out your most creative and
come and celebrate Catersource with your friends registration to the 2010 Catersource Conference
unique ideas and show us what a table for eight
and peers. Check out the website for more details! & Tradeshow, where your winning recipes will
should look like! Prizes will be awarded for Most
This is an optional event and ticket Innovative, Most Viable Concept and Most be prominently featured throughout the show.
purchase is required to participate. Creative, as judged by the Catersource Advisory Each winning recipe also will be showcased in a
Board, and Best of Show as judged by full-page article in coming issues of Catersource
Voting and viewing will take place on the All entries will also be considered for an
Tradeshow floor on Wednesday March 10 and upcoming Catersource Recipe Book and for use
winners will be announced during the Closing in future issues of Catersource magazine, our Get
session that afternoon. Fresh enewsletter and on www.catersource.com.
All winners will be featured in Catersource magazine, on catersource.com
and in the Catersource e-newsletter, Get Fresh.
Entry deadline for these contests is February 15, 2010.
Visit our website for a complete list of contest prizes,
official rules and entry details.
www.catersource.com | 800.932.3632 Lowest price deadline extended through January 31! 19
Tuesday 3/9 Noon - 6:00pm and Wednesday 3/10 10:00am - 3:00pm
The largest and ONLY catering tradeshow in the industry!
Save time and money
Find thousands of ideas, products and services at
one place at one time.Take advantage of the
many discounted show specials, meet with your
vendors face-to-face and discover new suppliers
that want to do business with you.
The source for ALL your catering needs
You’ll find the newest in buffet and table top
ideas, linens and china options, creative displays
and décor. Check out the most up to date
transport and holding units. Find the latest
kitchen innovations for cooking in and outdoors
and serving equipment geared just for catering.
You can test software options and see the
upcoming trends in plastics and disposables. Of
course, you’ll sample some of the best catering
tailored foods and beverages you won’t find
anywhere else. And there’s so much more!
The 2010 Tradeshow floor will be highlighted by
several special areas and events:
WEDNESDAY 2010 TRADESHOW HOURS
The Catersource Come for the Tradeshow - stay for the The Catersource Tradeshow will take place at
Tradeshow has once excitement! the Las Vegas Convention Center, South Halls
again been awarded
Tradeshow Week’s Tuesday Noon - 6:00pm
“Fastest 50” growing New in 2010 - LIVE BUFFET BUILDING
tradeshows designation. Watch from scratch! Wednesday 10:00am - 3:00pm
Come and see what all Multiple catering teams are bringing in their own
buffet equipment to the Tradeshow floor and in Door-to-door transportation to and from the
the excitement’s about!
60 minutes will build their designs LIVE right in Tradeshow will be provided for attendees from
front of you on Wednesday morning. You’ll see the Paris Hotel.
how creative and resourceful these caterers can
be in a real-world time frame!
View, vote and get ready to be wowed!
This is always a must-see on the Show floor!
Dozens of caterers have pulled out all the stops to
compete. You’ll see on display some of the most
inventive and original ideas from caterers coast to
coast. Bring your camera to capture these
concepts. Go to catersource.com to see all the
2009 entries and winning tables.
THEMED MENU CONTEST
Pick your favorite one and take home all the
Check out the entries for the 2010 Themed
Menu Contest on display. You’ll find innovative
event descriptions, menu details, photos, graphics
and many imaginative ideas that you can use for
your next themed menu proposal.
BIG TICKET RAFFLE
You could win big!
On Wednesday, the Tradeshow floor will be a
buzz with the return of our BIG TICKET
RAFFLE - you’re automatically entered to win
with your paid registration. Last year we gave
away more than $50,000 in prizes!
Your Conference registration includes one entry
in the BIG TICKET Raffle. Tickets will be drawn
for all prizes at 2:00pm so plan to be there for
your chance to win. Check catersource.com for
20 Lowest price deadline extended through January 31! www.catersource.com | 800.932.3632
Tuesday 3/9 Noon - 6:00pm and Wednesday 3/10 10:00am - 3:00pm
CHEF DEMO ARENA
Attend live culinary presentations during tradeshow operating hours –
designed and planned by caterers just like you!
The Chef Demo Arena will feature presentations by executive level chefs
representing international industry vendors. Watch as they prepare cutting-
edge menu concepts, provide culinary education and offer tasty samples
during their demonstrations. An Advisory Board of leading catering industry chefs and operators were
consulted to determine trends and issues facing caterers. Some of these timely topics include:
More for Less Menus
Your client still wants beef on the menu, but their budget says otherwise…what do you do? Think
Stuffed Flank Steak vs. Fillet and serve a smaller portion. Emphasize the starch and vegetable more
than you ever have before.
Street & Bistro Food
Authentic and tasty creations from global cuisines made-to-order on mini woks, slate, cast iron skillets
and other unique pieces.
Health-Conscious & Yummy Too?
Learn how to make delicious fruit-based desserts, find out how to offer tasty gluten and lactose-free
and low-sodium options for every menu.
An entire menu portable! Hors d’oeuvres, entrees, sides and desserts served to guests on forks and
other small utensils; make food mobile and reduce labor service costs.
Taster Plates: Hors d’oeuvres & Desserts
Everyone is eager to enjoy many small, delectable morsels instead of one, large hors d’oeuvre or dessert
and taster plates is the way to go.
Retro & Customized Cocktails presented by
Discover old-time favorites from the “Mad Men” era and create custom creations that utilize local
ingredients or complement the flavors of the menu.
Farmer Dinners & Conversations
Become a story-teller as well as a caterer. Show your support for local farmers by designing menus
featuring their seasonal products and bring them in to educate and entertain…Mushroom Show &
Tell, Bee Growing & Honey Tasting…
Utilizing the Whole Animal
Think multi-utilization: make a plan to use the entire animal. Focus upon techniques, not cuts – use
one cut of meat, cooked three or four different ways…and learn to use the rest for hors d’oeuvres.
Corporate Menus Going back to College
Mashed Potato & Nacho Bars are being reinvented for corporate events. Why? The cost is within new
budget guidelines. How? It’s all in the upscale presentation.
Global Pantry Inspirations
Be bold! Experiment with new flavors and use familiar flavors in unexpected places! Use one main
ingredient to create a new and exciting items by adding the unexpected.
Chef Demos are included with your paid registration, but tickets are limited and available on a first
come, first served basis. Pick up your tickets at the Information Desk in the registration area. as of 9/3/09
Complimentary bus service to the Tradeshow at the Las Vegas
Convention Center will be provided for all attendees staying at
our host hotel, Paris Las Vegas. Buses will run throughout the
day and you will be dropped off just steps from the Tradeshow
Use the code SPCS10 to get a special discount attendee rate
PLUS many bonuses at the Paris Hotel Las Vegas, see page 22
www.catersource.com | 800.932.3632 Lowest price deadline extended through January 31! 21
TOP 5 REASONS TO ATTEND
There are so many reasons to attend the 2010 Conference & Tradeshow! Investing in your company’s future and returning home with a clear
action plan of what needs to be done immediately to protect your current market share is only one of the many benefits of Catersource!
1. You will take home at least 7 to 9 business-changing,
Our Atttendees Say it Best:
“The education is what keeps me coming back. I
love that everyone is so willing to share,
encourage and support other caterers - especially
This is your opportunity to “steal with in this trying economy.”
permission.” Get business and culinary ideas from The Wellwood, Charlestown, MD
the experts and leading caterers in the world.
“I have 3 of my team with me and it was worth
every penny. It was our first event with
3. Rub shoulders with people who do what you do – from a Catersource and we are hooked. We are all
looking forward to next year. thank you for a
wide variety of company sizes, locations and experience. You
great job. “
won’t believe the number of ideas you hear that you can put Tonie M. Wallace
to work immediately! Historic Jordan Springs, Stephenson, VA
“Our crew had a good time at the show and we
This is a guaranteed win-win-win: A win for walked right out of the sales classes and closed the
deal on a $75,000 party using the techniques we
your company, a win for your staff, a win for learned – trip paid for!”
your customers! David Ashley
Global Gourmet Catering, San Francisco, CA
Return home born again with the passion an enthusiasm you “I must have said 100 times before I left, that I
had when you started catering. can’t afford to go, but I can’t afford not to!”
David S. Cingari
David’s Catering, Stamford, CT
Staying at the Paris hotel just makes sense - for only $139!
LOCATION… you can’t beat it! Perfectly located right on the strip, Paris Las Vegas is convenient to
• In the heart of Las Vegas, on the Strip all the restaurants, shopping, night life, shows and more that the
• All the educational sessions are held city has to offer.
at the hotel Paris is the epicenter of fine dining in Europe, and Paris Las Vegas
• Free door-to-door buses to the Tradeshow follows its namesake. Some of the Strip’s most celebrated
• Nine restaurants ready to serve you restaurants are found inside the hotel. Once you pair the French-
infused fare with the charming atmosphere, you'll find that every
SAVE time and money! meal becomes an experience. Choose the Eiffel Tower Restaurant
• Save dollars on taxis or monorail by serving the most acclaimed French cuisine in Las Vegas, more than
staying at the Conference hotel 100 feet above the Strip; Mon Ami Gabi with al fresco dining; or
• Sleep a little later and never be late Les Artistes Steakhouse, the most beautiful dining room in Las
because of traffic or taxi lines Vegas because of its Impressionist art and opulent surroundings.
• Make a quick trip back to your room to Door-to door bus service from Paris to all Catersource events and
pick-up or drop-off stuff the Tradeshow will be provided for attendees of the 2010 show.
• Free cyber plaza on-site
• Book by December 7th and receive a PARIS HOTEL LAS VEGAS
coupon book worth $700 upon check-in $139/night, double occupancy
NETWORKING… priceless! Visit the Catersource website for a direct link to book online
• 85% of our attendees stay at the Use the code SPCS10 to get this special discount attendee rate at
conference hotel the Paris Hotel Las Vegas.
• Meet fellow attendees everywhere you
turn within the hotel
• Exclusive networking nightly at
22 Lowest price deadline extended through January 31! www.catersource.com | 800.932.3632
Your full Conference FULL STRENGTH EDUCATION
package includes: at the lowest possible price!
• Access to all Catersource educational With more than 100 educational sessions, 1,000+ tradeshow booths and networking
sessions, including hands-on opportunities with thousands of catering and event professionals from across the
sessions on Thursday. country, the 2010 Catersource Conference & Tradeshow is an indispensable
• Access to all Event Solutions classes. resource for you and your business.
• Conference tote bag with attendee We have reduced our rates from 2009! You’ll save $100 when
binder of speaker presentation
materials, bonus materials on CD, a
you register one person and at least $1,000 when you register
useful exhibitor resource directory 4 or more, simply act by December 7, 2009. January 31, 2010
Full Conference package before before after
• Access to the CatersourceXperience Deadline
Room for hundreds of new ideas. Dec. 7 March 5 Jan. 31
• Invitation to and complimentary 1 attendee $689 each $745 to get $899 each
beverages at the Sunday night the lowest rates
2 from the same company 649 each 699 each
through 859 each
Cocktails & Connections networking
reception. 3 from the same company 495 each 645 each
January 31, 819 each
4+ from the same company 395 each 2010
595 each 739 each
• Invitation to the Opening Night Las
Vegas welcome event on Sunday. Customized packages (per attendee flat rate, no multiple or any other discounts apply)
• Door-to-door transportation to and
from the Tradeshow and all off-site
Any two days $579 $679 $789
events. Any one day 299 399 455
• Coffee and pastries on Tuesday, CORE FastTrack 495 595 665
Wednesday and Thursday. For registration of more than 25 attendees and for students, please call our office at
• Complimentary CyberPlaza and 800.932.3632 for special pricing.
• Admission to the Tradeshow on
Tuesday and Wednesday.
• One entry in the BIG TICKET Raffle on
the Tradeshow floor on Wednesday.
• Chef Demo Arena on the Tradeshow
floor (tickets will be available on-site
on a first-come, first-served basis).
• Las Vegas facility bus tours presented
by NACE (tickets will be available on-
site on a first come first served basis).
• Opportunity to enter the new Themed
Menu Contest, Out of the Box Boxed
Lunch Contest, Recipe Contest and
the Tabletop Contest.
• Access to Club ICA and the ICA
Register online at www.catersource.com
• Viewing of the Live Buffet Building
event on the Tradeshow floor Or call the Catersource office at 800.932.3632 for more information.
Wednesday. Customer service hours: 9:00am – 5:00pm CST.
• One Closing Session raffle ticket. PAYMENT OPTIONS
Pay in full or pay a 50 percent deposit per attendee to lock in your price, with the
• Discounted hotel rates at the Paris
balance due in full by February 1, 2010. Check, credit card or purchase orders are
Hotel Las Vegas. gladly accepted.
www.catersource.com | 800.932.3632 Lowest price deadline extended through January 31! 23
Please support these catering industry sponsors and give them the opportunity to earn your business.
LEADERSHIP BY DESIGN
as of 9/3/09
REGISTER EARLY, SAVE HUNDREDS!
New, lower “early-decision” pricing means you will save
hundreds on this indispensable resource for you and your
business: more than 100 educational sessions and demos,
1,000+ tradeshow booths, networking opportunities with
thousands of catering and event professionals from across the
country, inspiring events and so much more!
For more information and to register visit www.catersource.com now!
Register by December 7, save $100 - $1,000! www.catersource.com | 800.932.3632