2011 CaterArts Lunch & Learn Presentation

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Co-presented with La-tea-da's and Mitchell's Catering & Events.

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2011 CaterArts Lunch & Learn Presentation

  1. 1. 2011 CaterArts Lunch & Learn !Local Lunches & Virtual Tours !with!!
  2. 2. Lunch: Locally Sourced Cuisine !First Course !by La-tea-daʼs Catering! –  Southern Summer Sampler!Main Course !by Mitchellʼs Catering! –  Kentucky Freshwater Plate!Dessert Course !by Puff ʻn Stuff Catering! –  Goose Creek Torte!
  3. 3. Learn: Virtual Tours!•  Tour operations of three ICA caterers with varied facility sizes!•  Understand why & how their facilities are “the right fit”!•  Gain ideas & inspiration for developing your catering facility!
  4. 4. First Course!Southern Summer !Sampler!!!
  5. 5. About the Speaker!Janet Woodson, Owner & Creative Director!•  Graduate of Appalachian State University!•  Previous career as an investment banker!•  Focuses on sales/culinary aspects !•  Business partner with her mother, Chrys Woodson !•  Business philosophy: grow and expand business through investing in culinary education and awareness of trends!•  Member of NACE, ISES, and ICA!•  Serves on the ICA Culinary Council !
  6. 6. The La-tea-daʼs Story!•  Started as a tea shop and café specializing in childrenʼs birthday parties, showers and luncheons!•  Mid-90ʼs: began catering from tiny kitchen in the historic teahouse!•  2006: Expanded to Uptown Charlotte City Center location with a full commercial kitchen, dry storage, walk-ins, an office, and event spaces!•  2010: $1.3+ million in revenue!
  7. 7. The La-tea-daʼs Story!Today: !•  10 full-time employees & 50 part-time banquet staff!•  Top of many preferred caterers lists !•  Recognized for unique presentations, great service and flavorful culinary creations!“Southern Charm ~ Modern Twists”!
  8. 8. Southern Summer Sampler!First Course!•  Rustic BLT with La-tea-daʼs house cured bacon, microgreens, heirloom tomato, and gremolata aioli on ciabatta bread!•  Served along side a watermelon salad with pickled watermelon rind and crispy pork!
  9. 9. Facility Tour!
  10. 10. Main Course!Kentucky Freshwater !Plate!!
  11. 11. About the Speaker!David Casteel, Managing Partner!•  Joined the Mitchellʼs Catering team in 1989!•  Leads sales and culinary design !•  Current, active member of ISES, NACE, and ICA!•  Past member of The Special Events Magazine advisory board!•  Graduated from the University of Alabama with concentration in Fine Arts, Music, and Dance!
  12. 12. The Mitchellʼs Story!•  Started in 1979 by Craig Mitchell to serve the Raleigh-Durham NC area !•  Celebrating 32 years of business!•  Managed by Craig and business partners, David Casteel & Bill Allen!•  Service Areas: North Carolina, South Carolina & southern Virginia!•  Raleigh commissary is 23,000 sq. ft. including warehouse, kitchens, offices, show room & event gallery!
  13. 13. The Mitchellʼs Story!•  Employs 10 full-time & 130+ part-time employees!•  Statewide reputation for attention to detail, creative cuisine and presentation, exquisite flavors, and strong execution for events sized from two to 2,000 !•  Nominee & winner of the The Special Events Gala Award, ISES Esprit Awards, ISES Evie Awards, Triangle NACE Awards, ISES Trinity Awards!•  “We put our reputation on your table!”!
  14. 14. The Mitchellʼs Story!
  15. 15. Kentucky Freshwater Plate!Main Course!•  Pan-Seared Striped Bass!•  Kentucky Fresh Water Prawns !•  Mash of Roasted Sweet Potatoes!•  Succotash of Fresh Field Peas and Roasted Corn with Applewood Smoked Bacon !
  16. 16. Facility Tour!
  17. 17. Dessert Course!Goose Creek Torte!!!
  18. 18. About the Speakers!Warren Dietel, Owner & President!•  Family business began in Trinidad as pastry shop!•  Entrepreneurial from the beginning!•  Professional Experience! –  Car Detailing, Puff ʻn Stuff Catering, Disney Weddings, Disney Institute, Scott Kay!•  Purchased PnSC in 2003!•  Current ICA board member and regular speaker for the ICA, NACE and The Special Event!
  19. 19. About the Speakers!Executive Chef Paul Lorrain !•  23+ years of culinary experience in the northeast and southeast US! –  The Capital Grille, Chart House Restaurant! –  Mezza Luna, Culinary Temptations!•  Self-taught and apprenticed chef!•  Joined Puff in 2003 as Executive Chef!•  Numerous public appearances as a March of Dimes “Signature Chef”, on The Daily Buzz, Orlandoʼs WLOQ Morning Show, and Tampaʼs Studio 10!
  20. 20. The Puff Story!•  1980: Opened in Central Florida as a family-owned business!•  2003: Purchased from parents, annual sales of $1.8 million! –  Antiquated infrastructure with inefficient space & poor equipment, at operational limit!
  21. 21. The Puff Story!•  Tremendous potential + aggressive growth plan = 267% growth in 3 years!•  2010: over 200 staff members strong (40 FT)! –  Diversifying segment base!•  2011: expanded in Tampa market with an acquisition and opening of a second office!•  “Passionately Perfecting Lifeʼs Celebrations!”!
  22. 22. Goose Creek Torte!Dessert Course!•  Decadent layers of:! –  Kentucky bourbon flourless torte! –  Bourbon chocolate espresso mousse! –  A creamy local foie gras crème brulee !•  Topped with a crunchy black walnut crumble!
  23. 23. Final Design!
  24. 24. MainKitchen!
  25. 25. WareWashing,BeverageArea &Warehouse!
  26. 26. Facility Tour!
  27. 27. Thank You! !

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