Catersource education includes the latest and most pertinent issues facing our industry. Learn how to keep your business ahead of the curve and ahead of the competition! Find out how to reduce food costs, save labor, manage effective sales efforts, employ grass roots marketing and so much more!
Catersource education includes the latest and most pertinent issues facing our industry. Learn how to keep your business ahead of the curve and ahead of the competition! Find out how to reduce food costs, save labor, manage effective sales efforts, employ grass roots marketing and so much more!
Walk away away with the latest winning strategies, invaluable tools, new ideas, latest trends and proven techniques for on-premise and off-premise caterers, hotels, colleges, universities, hospitals, restaurants that cater, multi-national foodservice companies and anyone who offers catering to their clients!
The 2012 educational program included presentations by industry leaders like Andrew Zimmern, David Tutera, Preston Bailey, Bradley Ogden, Mike Mills and many more:
#001 Sugarworks. Desserts Designed for Catering
Jack Milan, Owner, Different Tastes and Edibles by Jack, Boston MA
#002 Roman’s Guide to Kitchen Management
Mike Roman, Founder, Catersource, Chicago, IL
#003 Fail-Safe Leadership
For Owners and Key Managers
Barry Runyan, President, PrimExcellence, New London, CT
#004 Catersource’s Freshman Class!
Learn How To Get The Most Value From Your First Catersource Conference
Bill Pannhoff, Catersource “Newbie” Ambassador
#005 Field Kitchen Mastery
Techniques and Systems That Enable You to Serve Restaurant-Quality Foods in Off-Premise Locations
Andy Snow, Owner, Feastivities Events, Philadelphia, PA
#006 Branding, Partnering and Trending
with Big Food and Beverage Companies
presented by the ALSD
Bill Dorsey, Chairman/Founder, Association of Luxury Suite Directors, Cincinnati, OH
#007 Highly Effective New Hire Systems
Brian Palazzolo, Owner, Classé Catering, Albany, NY
#008 Don’t Not Work, Network
Strategies for Effective Marketing
presented by the ICA
Jon Wool, President, Finesse Cuisine, Chicago, IL
#009 High-Profit, Budget-Minded Menu Ideas
presented by the ICA
Linda Sample, President, and Shawn Bittman, Executive Chef, A Thyme To Cook, North Stonington, CT
#110 Small Business Management
What Catering Entrepreneurs and Key Managers Need to Know to Run a Successful Business
Barry Runyan, President, Prime Excellence, New London, CT
#011 Take It to the Bank!
Green and Sustainable Practices That Increase Profit
Mark Lopez, President, Crave Catering & Sustainable Catering Association, Portland, OR
Steve DeAngelo, President, DeAngelo’s Catering and Events, Portland, OR
#012 The Roman Report 2012
Mike Roman, Founder, Catersource, Chicago, IL
#021 Taking Your Menu Off Prem
Calling all Restaurants, Banquet Halls and Campus Caterers
Patrick Cuccaro, General Manager; Shelley Pedersen, CPCE, Director of First Impressions; and Nancy Lutz, Senior Catering Consultant, Affairs to Remember Caterers, Atlanta, GA
#013 Small Bites, BIG Flavors, GREAT Profit!!
Chef Jamie Keating, CEC, CEO of Jamie Keating Culinary, Inc., Columbus, GA
#014 PERFECT FIT: Sure-Fire Management Strategies and Techniques
to Supercharge Your Catering Operation
Bill Pannhoff, Owner, B & B Catering and Events, Spring Lake, NC
Bill Hansen, CEO, Bill Hansen Catering, Miami, FL
#015 Ingredients to Build a Customer Loyalty Program
Ellen Harte, Director of Key Accounts, Tasty Catering, Elk Grove Village, IL
#016 Marketing in the New World of Electronic Media
presented by the ICA
Jack Milan, Owner, Different Tastes and Edibles by Jack, Boston, MA
Jody Wimer, Owner, JPC Event Group, New Castle, PA
Steve Sanchez, Director of Marketing, The JDK Group, Camp Hill, PA
Olive Chase, Owner, The Casual Gourmet, Centerville, MA
#017 A Winning Trifecta: Three Wine Dinner Menus
Ed DiAntonio, CMP, CPCE, Director of Catering and Convention Services; Tony Porcellini, Director of Food and Beverage; and Robert Ciborowski, Executive Chef, Walt Disney World Swan and Dolphin Resort, Orlando, FL
#018 PERFECT FIT: Take Your Buffets and Stations to the Next Level
Bill Pannhoff, Owner, B & B Catering and Events, Spring Lake, NC
Bill Hansen, CEO, Bill Hansen Catering, Miami, FL
#019 Making Money with Meryl: Creating Sales Superstars
Using the Right Sales Culture
Meryl Snow, Owner, Feastivities Events, Philadelphia, PA
#020 First Impressions. The Art of Writing Creative Proposals
Scott Campanella and Sarah Finlayson, Shomi Events by Sodexo, Philadelphia, PA
#101 Making Money with Meryl: All About Style
The Next Generation of Design Ideas You Can Use to Increase Profit
Meryl Snow, Owner, Feastivities Events, Philadelphia, PA
#102 Evaluating Yourself as a Salesperson
Mike Roman, Founder, Catersource, Chicago, IL
#104 PERFECT FIT: Leading Your Staff to Excellent Results
Bill Pannhoff, Owner, B & B Catering and Events, Spring Lake, NC
Bill Hansen, CEO, Bill Hansen Catering, Miami, FL
#105 It’s Not Easy Being Green, BUT…
Successful Sustainability in Collegiate Catering is Worth the Effort!
presented by NACUFS
Ellen Harte, Director of Key Accounts, Tasty Catering, Chicago, IL
#106 Culinary Face Off!
Culinary and Design Teams Take On the Theme Challenge
Team 1: Paul Lorrain, Executive Chef, Puff ‘n Stuff Catering & Events, Orlando, FL and Mark Wells, Vice President of Creative Services, Hello Florida, Orlando, FL
Team 2: Wesley Guzman, Senior Event Designer, and Ted Strauch, Executive Chef, Epicurean Catering, Centennial, CO
Team 3: Doug Quattrini, CPCE, Operational Excellence Manager, ARAMARK Higher Education, Philadelphia, PA and Paolo Stefani, PC, III, CPCE, Regional Executive Chef, ARAMARK Higher Education, Philadelphia, PA
#107 PERFECT FIT: Marketing Strategies to Grow Your Top and Bottom Lines
Bill Pannhoff, Owner, B & B Catering and Events, Spring Lake, NC
Bill Hansen, CEO, Bill Hansen Catering, Miami, FL
#108 The Recipe to a Better Website
Alan Berg, Small Business Marketing Expert and Professional Speaker, AlanBerg.com, Kendall Park, NJ
#109 “Catering” to the Generations in the Workplace
James Crick, Vice President, Sullivan University, Louisville, KY
#111 Get Noticed Now!
How to Build Your Reputation and Gain Recognition
presented by the WIPA
Joyce Scardina Becker, CMP, Owner, Events of Distinction, San Francisco, CA
#112 Caterers and Hotels, a Win/Win Opportunity
Ian Scarth, Professor of Food and Beverage Strategy and Alain Najar, Professor, Ecole Hoteliere de Lausanne, Lausanne, Switzerland
Andrew Batchelor, Manager, Lancaster Hotel, London, England
Jim Zilli, CEO, Zilli Hospitality Group, Waukesha, WI
#113 Pasta au Trois
Three Pasta Courses, Three Pastas per Course and Three Points of View
Lon Lane, Chef/ Owner, and Stewart Lane, Catering Chef, Lon Lane’s Inspired Occasions, Kansas City, MO
#114 Execute Plated Events with Confidence and Ease
Roy Porter, Owner, Be Ready for Service, Los Alamitos, CA
#115 How to WOW Your Clients Every Time!
It’s All About Process
Barry Runyan, President, PrimExcellence, New London, CT
#116 World Cuisine, Culinary Cultures and Mega Trends Insights
Passion for Excellence and Innovation
Victor Gielisse, CMC, DBA, Vice President of Advancement and Business Development, Culinary Institute of America, Hyde Park, NY
#117 I Can’t Eat That!
Managing the Dietary Needs of Guests
Tracy Stuckrath, CSEP, CMM, CHC, President & CEO, Thrive! Meetings & Events, Atlanta, GA
#118 Not Just Your Ordinary Black and White Event
David Everett, Senior Event Designer, The JDK Group, Camp Hill, PA
#119 Slaying the Sales Myth
presented by NACE
Domenick Savino, CPCE, General Manager, Drexelbrook Catering, Drexel, PA
#120 Action Plans to Increase Profits and Image for Campus Caterers
Mike Roman, Founder, Catersource, Chicago, IL
#121 Pricing for Profit
Carl Sacks, Director of Consulting Services, Catersource, West Paterson, NJ
#122 Event Staff Strategy Innovation
Making Event Staff a Profit Center
presented by the ICA
Warren Dietel. CEO, Puff ‘n Stuff Catering & Events, Orlando, FL
#123 Culinary Harmony with Chef Bradley Ogden
presented by the NvRA
Bradley Ogden, Executive Chef, Consultant/Author/Owner, Bradley Ogden Restaurant, Las Vegas, NV
#124 PERFECT FIT: What’s New in 2012?
The Latest Trends in Menus and Service
Bill Pannhoff, Chef/Owner, B&B Catering & Event Planning, Spring Lake, NC
Bill Hansen, CEO, Bill Hansen Catering, Miami, FL
#125 Eventology
The Study of a Catered Event from Start to Finish
presented by the ICA
Jen Delaye, CEO, and Kim Koch, Event Designer, The JDK Group, Camp Hill, PA
#126 Catering: The Heart and Soul of a Wedding
presented by WIPA
Pauline Parry, President/Founder and Dan Smith, Creative Director/Mixologist, Good Gracious! Events, Los Angeles, CA
#127 Dear Uncle Sam
Getting Answers on Tax Issues that Affect Your Business
Blu Pannhoff, Attorney/Senior Tax Law Specialist, Internal Revenue Service, Southlake, TX
#128 To Know Wine is to Sell Wine
Barbara Wichman Nowak and Beverly Wichman Pittman, The Saucy Sisters, Nashville, TN
#129 The Craft of Menu Creation
How to Make Your Customers Crave What You Want to Sell
Michael Healey, Operational Excellence Manager and Doug Quattrini, CPCE, Operational Excellence Manager, ARAMARK Higher Education; and Paolo Stefani, PC III, CPCE, Regional Executive Chef, ARAMARK Higher Education Midwest Region
#130 Where to Find Weekday Business
Matthew Mazzone, Chief Financial Officer, and Susan Baker, Vice President of Sales and Marketing, Mazzone Hospitality, Scotia, NY
#131 Mike Mills: Peace, Love and Barbecue
presented by the NvRA
Mike Mills, BBQ World Champion and Owner, 17th Street BBQ/Southern Illinois and Memphis Championship Barbecue, Las Vegas, NV
#132 What a Bride Wants Now
Trends and Tips for Selling Today's Bride
Dan Hoch, Director of Operations, Feastivities Events, Philadelphia, PA
#201 Side Dishes Take Center Stage
Instead of Just Filling the Plate!
Jack Milan, President/CEO, Different Tastes Inc, Boston, MA
#202 PERFECT FIT: It’s All About the Money
Bill Pannhoff, Chef/Owner, B&B Catering & Event Planning, Spring Lake, NC
Bill Hansen, Owner, Bill Hansen Catering, Miami, FL
#203 Dealing With Low-Price Competition
Mike Roman, Founder, Catersource, Chicago, IL
#204 Creative Venue Development
Carl Sacks, Director of Consulting, Catersource, West Paterson, NJ; Amie Saphire, Owner, Saphire Event Group, Sharon, MA; Jim Cox, President, Gatherings/The Perry House, Monterey, CA; and Skip Swartzman, Owner, Feast your Eyes, Philadelphia PA
#205 The Perfect Fit: Leaving Las Vegas
The Ball is Now in Your Court
Bill Pannhoff, Owner, B & B Catering & Events, Spring Lake, NC
Bill Hansen, Owner, Bill Hansen Catering, Miami, FL
#206 Bold, Balanced Flavor with Michael Mina
presented by the NvRA
Michael Mina, Owner and Chef of Mina Group; including Michael Mina Bellagio, Stripsteak, Nobhill Tavern, Seablue and American Fish in Las Vegas, NV
#207 Producing Profitable Picnics
Bob Egan, Owner, and Geoff Barker, Lead Sales Manager, High Point Farms, Clarksburg, MD
#301 The Secrets Behind the Great Buffets
from Catersource / Event Solutions Parties Past and Present
Cade Nagy, Chef/Owner, and Gunnar Hencmann, Director of Operations, Catering By Design, Denver, CO
#302 Catering on Route 66
Road Map to a Successful Food Truck Operation
Wesley Guzman, Senior Event Designer, Epicurean Catering, Denver, CO
James Messinger, Owner, The Crazy Chefs Caterer, South Easton, MA
#303 Becoming a Better Manager
Mike Roman, Founder Catersource, Chicago, IL
#304 Building Your Social Media Blueprint
Tom Martin, Founder, Converse Digital, New Orleans, LA
#305 More Secrets Behind the Great Buffets
from Catersource / Event Solutions Parties Past and Present
Cade Nagy, Chef / Owner, and Gunnar Hencmann, Director Of Operations, Catering By Design, Denver, CO
#306 Making Money with Meryl
Tools and Techniques Guaranteed to Increase Your Sales Success
Meryl Snow, Owner, Feastivities Events, Philadelphia, PA
#307 Activating Your Social Media Strategy Blueprint
Tom Martin, Founder, Converse Digital, New Orleans, LA
#308 What’s Hot, What’s Not and What’s Really Cool!
presented by the ICA
Jack Milan, President/CEO, Different Tastes Inc, Boston, MA
Linda Sample, President, A Thyme To Cook, North Stonington, CT
Warren Dietel, President, Puff n’ Stuff, Orlando, FL
Jody Wimer, JPC Event Group, New Castle, PA
The Xperience Stages featured quick, interactive presentations on two small stages showcasing the newest culinary techniques, latest design trends, and cutting-edge marketing ideas, including social media. Throughout the Conference, these live 30-minute demonstrations let you quickly xtract new ideas and xplore more options than ever before. The Xperience Stages offer a change of pace, a new perspective and a ton of fresh ideas!
Get the Facts. All about the Catersource Forum
Bill Pannhoff, Moderator, Catersource Forum, Spring Lake, NC
Learn How to Use the Catersource / Event Solutions App
Gary Campbell, Director of Information Technology, The Zilli Hospitality Group, Waukesha, WI
Update 2012: Stick It, Spoon It, Put it in a Glass
Eric LeVine, Chef / Partner, Morris Tap and Grill, Randolph, NJ
How Event Planners Can Save $$ on F&B
Patti Shock, Professor, William F. Harrah College of Hotel Administration UNLV, Las Vegas, NV
Celebrating Our First 100 Years … Looking Forward to Our Next 100 Years
Russel Morin, CEO, Russel Morin Fine Catering, Attleboro, MA
The Hidden (and GREAT) Opportunity for Event Planners in the Small Business Space
Christopher M. Lister, VP and GM Event Marketing Business, Constant Contact, Waltham, MA
Mezze: Appetizers with a Mediterranean Flavor
Anthony Lorie, Executive Chef, Juleps Catering / Sullivan University, Louisville, KY
Risk Management
Bill Werner, Associate Professor, William F. Harrah College of Hotel Administration UNLV, Las Vegas, NV
Farm to Table: The Importance of Sustainable Catering in Higher Education
Jermaine Bozier, Director of Catering and Eric Huff, Executive Chef, University of North Carolina Wilmington, Wilmington, NC
10 Questions You Must Ask Your Clients
Sasha Souza, President/ Event Planner, Sasha Souza Events, Napa, CA
Simple Elegance: How to Feed and Please Your Client’s Palate with Their Eyes
Lucmann Pierre, Executive Chef / Owner, Le Pierre Caterers, Burlington, NJ
Developing Corporate Customers into Full Service Accounts
Allie Hall, Sales Manager, Russel Morin Fine Catering, Attleboro, MA
A Culinary Experience with Jeff
Jeffery McClure, Director of Culinary Services Education Market Sodexo, Lynchberg , VA
How to Effectively Use Student Volunteers at Your Event
Curtis Love, Director of Graduate Studies
William F. Harrah College of Hotel Administration UNLV, Las Vegas, NV
Ethnic Menu Trend: Add New Peruvian Flavors to Your Menu
Eric LeVine, Chef / Partner, Morris Tap and Grill, Randolph, NJ
Your Big Fat Blog
Liese Gardner, Owner, MECCA Communications, Los Angeles, CA
Go Beyond the Stuffed Mushroom - Vegetarian and Vegan Entrees
Tyson Long, Sous Chef, Winston’s / Sulllivan University, Louisville, KY
Top Secret: Menu Design...Are You Roadworthy?
Patrick Cuccaro, General Manager, Shelly Pedersen, CPCE, Director of First Impressions, and Nancy Lutz, Sr. Catering Consultant, Affairs to Remember Caterers, Atlanta, GA
Promoting Your Brand with an Identity Film
Dave Williams, President, Media Wave Productions, Philadelphia, PA
Top Secret: How to Avoid the Crash
Patrick Cuccaro, General Manager, Shelly Pedersen, CPCE, Director of First Impressions, and Nancy Lutz, Sr. Catering Consultant, Affairs to Remember Caterers, Atlanta, GA
A is for Appetizer…Passed Please
Tim McLaughlin, Vice President of Culinary Operations, Restaurant Associates, Long Island, NY
Staff Training Systems for Back of the House
Jen Delaye, CEO, The JDK Group, Camp Hill, PA
Mike Roman’s Favorite Sales Scripts
Mike Roman, Founder, Catersource , Chicago, IL
Staff Training Systems for Your Sales Team
Jen Delaye, CEO, The JDK Group, Camp Hill ,PA
The Elements of a Buffet or Station: Food, Function and Presentation
Kimberly Jones, Professional Catering Department Chair, Sullivan University, Louisville, KY
Green Event Design Today
Gayle Gilberto, President and Lead Event Producer, Art of the Event, Boston, MA
Bridal Showcase Success: How to Design a Wedding Show Booth to Capture Wedding Sales
Laura Pilsbury, Owner, Tempting Desserts, Charlotte, NC
Raising More Money at Your Nonprofit Event
Samantha Swaim, Event Director and Kristin Steele, Operations Director, Samantha Swaim Fundraising, Portland, OR
Style Me! Update on Wedding Design
Meryl Snow, Owner, Feastivities Events, Philadelphia, PA
Designing for “Your” Clients
Nico Cervantes, President, Nico Designs, Santa Barbara, CA
10 Recipes for Those Who “Can’t Eat That”
Tracy Stuckrath, CSEP, CMM, CHC, President, Thrive! Meetings and Events, Atlanta, GA
It’s All About the Reception: What a Bride Really Wants for the Biggest Party of Her Life
Laura Cave, Director of Partner Promotions, The Knot, New York, NY
Crafting Cocktails and Beverages for Weddings
Lucian DeBock Conner, Mixologist / Partner, Snake Oil Cocktail Co., San Diego, CA
Selling and Upselling On Premise Wedding Packages
Domenic Savino, Managing Partner, Drexelbrook Catering, Drexelbrook, PA
Dress It Up! Adding New Touches to Enhance Your Existing Menus
Margaret Chisholm, Executive Chef, Culinary Capers, Vancouver, BC
Wedding Menu Trends: East Coast ….West Coast
Jack Milan, Owner, Different Tastes, Boston, MA
Food for Thought...Common Items used in Uncommon Ways
Eric LeVine, Chef / Partner, Morris Tap and Grill, Randolph, NJ
Top Secret: Communication...Say What?
Patrick Cuccaro, General Manager, Shelly Pedersen, CPCE, Director of First Impressions, and Nancy Lutz, Sr. Catering Consultant, Affairs to Remember Caterers, Atlanta, GA
Basil in My Ice Cream! Desserts with A Savory Twist
Lon Lane, Owner / Chef, and Stuart Lane, Catering Chef, Lon Lane’s Inspired Occasions, Kansas City, MO
Hot and Haute Global Food Trends
Hans Steenbergen and Arjan de Boer, Trend Watchers
Shoot My Food, Bennekom, The Netherlands
Old World New Ideas. Cannels Sweet and Savory
Eric LeVine, Chef / Partner, Morris Tap and Grill, Randolph, NJ
More Hot and Haute Global Food Trends
Hans Steenbergen and Arjan de Boer, Trend Watchers
Shoot My Food, Bennekom, The Netherlands
Fundraising Event Logistics
Samantha Swaim, Event Director and Kristin Steele, Operations Director , Samantha Swaim Fundraising, Portland, OR
Embracing Event Apps
Silke Fleischer, Co-Founder, ATIV Software, Santa Rosa, CA
Four Seasons of Tents
Linda Alpert, President, Affairs with Linda, Chicago, IL
