Photo Credit: Caitlin Lee Photographers

EXECUTIVE SUMMIT NOVEMBER 18-20, 2019 WESTIN BUCKHEAD ATLANTA, GEORGIA Hosted by Proof of the Pudding INTRODUCTION

Welcome to the 9th Annual Leading Caterers of America Executive Summit We are very pleased to be here in Atlanta, a very important cultural We are very excited to welcome eight new member companies to the center for the entire US. Our colleagues at Proof of the Pudding have LCA. The energy from these members should be great for the entire a great series of events in store for us, which will certainly include organization, since we all benefit from new ideas being brought to unique experiences that can only be enjoyed here in Hot ‘Lanta. the table. Please make sure to say hello to the new members when you have the opportunity. We have been hearing from most of our LCA members that it’s been a good year, though not without its challenges. From potential trade Thanks as always for your support of the LCA. wars to uncertainty in the financial sector to increased minimum wage rates, there are always areas of concern in our business. Carl Sacks Executive Director | Leading Caterers of America But due to the collective wisdom and innovation of the LCA membership, none of these challenges are insurmountable. We are looking forward to having a lively discussion on these topics.

A Note From Our Host: Welcome to Atlanta! Atlanta sits at the intersection of Southern charm, creativity and Beyond the city’s core, Atlanta’s intown neighborhoods are packed sophistication. While Atlanta is sprawling with towering buildings with personality. Midtown mixes elegance with culture. The made of glass and steel, it is truly a city in the forest, dotted with Westside, home to Proof of the Pudding headquarters, has become expansive green spaces. Our urban oasis is a multi-cultural haven, a magnet for foodies, design enthusiasts and shoppers. Buckhead yet exudes Southern hospitality. Individuals from all walks of life blends boutiques and galleries with fabulous dining, while Little add to the city’s charm, personality and diversity. Five Points keeps it funky through bohemian grunge paired with eclectic shops and music spots. Chef-run restaurants dish up all Atlanta began as a railroad terminus and remains a transportation types of cuisine in strikingly beautiful spaces. Among the cutting- hub, but with a 21st-century, global approach. Hartsfield-Jackson edge eateries are cozy diners, cafés and bistros. The ethnic mom- Atlanta International Airport is the busiest airport in the world, and-pop restaurants along Buford Highway also offer menus with and 80 percent of the U.S. population lives within a two-hour flight. lots of flavor. Locally-owned craft breweries sprinkle the city, Atlanta is the 4th fastest growing city in the nation. The city’s creating an unofficial ale trail for visitors to enjoy. From arts and growth to almost six million people today has been a catalyst to culture, to music and cuisine, the city is full of multi-cultural headquarter many well-known Fortune 500 companies and is now opportunities for everyone. home to the second largest movie, film and production economy in the country. We are very humbled to host our well-respected LCA catering peers in our home city this year for the LCA Executive Summit. On behalf The recently refreshed Centennial Olympic Park is Downtown’s of over 1,400 Proof of the Pudding family members operating in centerpiece and is anchored by the Fountain of Rings, an everlasting ten states, our team cannot wait to show you some true southern reminder of the 1996 Summer Olympic Games. Next door, hospitality and have some fun! attractions surround Pemberton Place such as Georgia Aquarium, World of Coca-Cola and The National Center for Civil and Human Rights. Atlanta’s rich history comes to life in Sweet Auburn Historic Cheers! District, once the wealthiest African American communities in America. The area is a focal point for the American civil rights Adam Noyes movement, as the Martin Luther King Jr. National Historical Park CEO | Proof of the Pudding and Ebenezer Baptist Church are located within the district.

2 MEMBERS

24 Carrots | Orange County/ Elegant Affairs | Long Island, NY Pepper Moon Catering - Greensboro NC* West Los Angeles, CA Andrea Correale Lee Staehly Norm Bennett Epicurean Culinary Group | Denver, CO Proof of the Pudding | Atlanta, GA A Joy Wallace Catering, Design, & Special Paul Aylmer Adam Noyes Events | Miami, FL Epting Events | Athens, GA Puff ‘n Stuff Catering | Orlando, FL Joy Wallace Ashley Epting Warren Dietel All Occasion Catering LLC | Knoxville, TN Executive Caterers | Cleveland OH Pure Joy Catering | Santa Barbara, CA Neal Green Harlan Diamond Lynette LaMere Avanti Mansion | Buffalo, NY Feastivities Events | Philadelphia, PA Red Table Foods | Edmonton, Canada Laurie Clark Andy Snow Jessica Grondin Beets Catering, Inc. | East Bay San Francisco, CA Forte Belanger | Detroit, MI Ridgewells Catering | Washington, D.C.* Read Phillips Michael Roberts Susan Lacz Best Impressions Caterers | Charlotte, NC Frungillo Caterers | Little Falls, NJ Rocky Top Catering | Raleigh, NC* Dave Byron Robert Frungillo Sr. Alison Gangway Beyond the Box Catering | Dallas / Ft. Worth, TX Funky’s Catering | Cincinnati, OH Rosemary’s Catering/The RK Group | Austin, TX* Douglas Brown Michael Forgus Ken Holtzinger Blue Elephant Events and Catering | Portland, ME G Catering | Nashville, TN* RM Catering & Events | Providence/ Newport, RI Reuben Bell Guy Haskins Russ Morin Blue Plate | Chicago, IL Gourmet Events Hawaii | Honolulu & Oahu, HI* Simply Delicious Caterings | Memphis, TN James Horan Kat Lin-Hurtubise Tricia Woodman Bonura Hospitality | Hudson Valley NY* Harvest Moon Catering | Charlottesville, VA Sugar Beach Events | Maui, HI* Michael Bonura Mark Hahn Lee Anderson Brancato’s Catering | Kansas City, MO/KS Jeffrey Miller Catering | Philadelphia, PA Taste Catering | San Francisco, CA Andrew Brancato Jeffrey Miller Margaret Teskey BTS Catering & Events | San Diego, CA Joel’s Catering & Events | New Orleans, LA Tasty Catering | Chicago, IL John Crisafulli Sarah Hall Lawrence Walter Butler’s Pantry | St. Louis, MO Lisa Dupar Catering | Seattle, WA The Catered Affair | Boston, MA Richard L. Nix, Jr. Lisa Dupar Andrew Marconi Cameron Mitchell Premier Events | Columbus, OH LUX Catering & Events | Salt Lake City, UT The Classic Catering People, Inc. | Baltimore, MD Melissa Johnson Chris Sanchez Harriet Dopkin Catering by Michael’s | Chicago, IL M Culinary Concepts | Phoenix, AZ The JDK Group | Harrisburg, PA David Sandler Brandon Maxwell Steve Sanchez Catering Creations | Omaha, NE Marcia Selden Catering & Event Planning | The Painted Table Catering | Fresno, CA Jennifer Snow Stamford, CT Jeromie Hansen Robin Selden Chef by Design | Virginia Beach/Norfolk, VA Thomas Caterers of Distinction | Indianapolis, IN Marcy Telfer Masterson’s Catering | Louisville, KY Kelly Early Brian Masterson Common Plea Catering | Pittsburgh, PA Tuxedos and Tennis Shoes Catering & Events | John C. Barsotti McCall’s Catering & Events | San Francisco, CA Seattle, WA Connecticut Wedding Group | Hartford / Lucas Schoemaker David Haggerty New Haven, CT Melange Fine Cuisine, Inc. | Houston, TX Utah Food Services | Salt Lake City, UT Thomas McDowell Greg Bess Robert (Sully) Sullivan Contemporary Catering | Los Angeles, CA Mintahoe Catering & Events | Minneapolis, MN VT Group/Vibrant Table | Portland, OR Nathaniel Neubauer Suzi Shands Art Fortuna Crave Catering | Austin, TX Neuman’s Kitchen | New York, NY Zilli Hospitality Group | Milwaukee, WI Leslie LaSorsa Paul Neuman James Zilli Divine Events | Las Vegas, NV Oliver & Bonacini Events and Catering | Pamela Howatt Toronto, ON Duvall Events | Charleston, SC Nicole Karmali *New LCA Members James Fox

EXECUTIVE SUMMIT Presented by Catersource November 18-20, 2019 3 Westin Buckhead | Atlanta, Georgia SCHEDULE

SUNDAY, NOVEMBER 17

5:00 PM – 6:30 PM Pre-Conference Kickoff Cocktail Party Westin Buckhead Lobby Hosted by SB Value (ALL) WW Bar

MONDAY, NOVEMBER 18

10:00 AM – 10:45 AM Focus/User Group Meetings – SB Value 2:45 PM – 4:15 PM LCA Next Gen Forum (ALL) Paces East/West (ALL) Paces East/West

11:00 AM – 11:45 AM Focus/User Group Meetings – Nowsta (ALL) 6:30 PM Transport to Evening Party Begins Paces East/West Motor Lobby

1:00 PM – 5:00 PM Principals Peer Group Session (PNG) 7:00 PM – 10:00 PM The Chef’s Showcase (ALL) Grand Ballroom C/D/E Proof of the Pudding Office

2:00 PM – 5:00 PM Registration Open 10:00 PM Return to Westin Buckhead – Last Bus Grand Foyer Westin Buckhead Leaves at 10:00 PM

TUESDAY, NOVEMBER 19

8:00 AM – 9:00 AM Breakfast 11:20 AM Culinary Group Transport to Proof of the Grand Ballroom C/D/E Motor Lobby Pudding (CIG)

8:00 AM – 12:00 PM Registration Open 12:00 PM – 1:00 PM Seated Lunch – Meet the New Members Grand Foyer Grand Ballroom C/D/E

9:00 AM – 9:50 AM Opening General Session – Welcome, 1:00 PM – 1:30 PM Break Grand Ballroom A/B New Member and Industry Partner Introductions (ALL) 1:00 PM – 1:30 PM Hotbox! Book Signing Opportunity with Grand Foyer Matt & Ted Lee 9:50 AM – 10:50 AM Opening General Session Keynote Grand Ballroom A/B Speakers Matt Lee & Ted Lee – Hotbox! (ALL) 1:30 PM – 2:30 PM Corporate Delivery and Retail Catering in Grand Ballroom A/B the 2020s (PNG)

10:50 AM – 11:05 AM Opening General Session – New Member Grand Ballroom A/B Introductions (ALL) 1:30 PM – 2:15 PM Breakout Sessions - Get in the Door (SEG) Chastain Room

11:05 AM – 11:20 AM AM Break 1:30 PM – 3:15 PM Breakout Sessions - Employee Paces East/West Assessments and How They are Used 11:20 AM – 12:00 PM Update on LCA External Marketing (MOG) Grand Ballroom A/B (PNG & SEG) 2:15 PM – 3:15 PM Breakout Sessions - Maximum Efficiency 11:20 AM – 12:00 PM Breakout Sessions: Onboarding New Chastain Room (SEG) Chastain Room Employees (MOG)

ALL - All Attendees PNG - Principals Network Group SEG - Sales Executive Group CIG - Culinary Insight Group MOG - Management Operations Group 4 TUESDAY, NOVEMBER 19 (continued)

2:30 PM – 3:15 PM How Will the Climate Crisis Impact the 5:00 PM – 6:15 PM Break – On Own Grand Ballroom A/B Catering Industry? (PNG) 6:30 PM Transport to Evening Party at the Biltmore 3:15 PM – 3:30 PM PM Break Motor Lobby

3:30 PM – 5:00 PM Breakout Sessions - Leadership Growth 7:00 PM – 10:00 PM 1920’s Southern Elegance Meets the 2020 Paces East/West Workshop (MOG) The Historic Biltmore Spirit of Atlanta Ballrooms 3:30 PM – 5:00 PM Breakout Sessions - Show Me the Money Chastain Room (SEG) 9:30 PM – 10:00 PM Return to Westin Buckhead – Last Bus Leaves at 10:00 PM 3:30 PM – 5:00 PM Principals’ Choice Roundtables (PNG) Grand Ballroom C/D/E

WEDNESDAY, NOVEMBER 20

8:00 AM – 9:00 AM Breakfast 1:15 PM – 3:00 PM Breakout Sessions: Employee Handbook Grand Ballroom C/D/E Paces East/West Review/Predictive Scheduling (MOG)

9:00 AM – 9:35 AM General Session – New Member and 2:15 PM – 3:00 PM It’s NOT About Price (SEG) Grand Ballroom A/B Industry Partner Introductions (ALL) Chastain Room

9:35 AM – 10:30 AM General Session Speaker - Keys to 2:15 PM – 3:00 PM Principal’s Choice Roundtables (PNG) Grand Ballroom A/B Engagement, Development and Leadership Grand Ballroom C/D/E (ALL) 3:00 PM – 3:15 PM PM Break 9:35 AM – 11:00 AM Culinary Group Roundtables (CIG) Habersham 3:15 PM – 4:15 PM Breakout Sessions: How Operations and Grand Ballroom A/B Sales Can Best Support Each Other (MOG, 10:30 AM – 10:40 AM New Member Introductions SEG)

10:40 AM – 10:55 AM AM Break 3:15 PM – 4:15 PM Trending Topic Talks (PNG) Grand Ballroom C/D/E 10:55 AM – 11:55 AM White Paper Presentation: Results of 2019 Grand Ballroom A/B Industry Intelligence Report Presentation 4:15 PM – 5:00 PM Closing General Session: Updates on & Discussion-Marketing Analysis (PNG, Grand Ballroom A/B Catersource/The Special Event 2020, SEG) Changes in LCA Schedule at Catersource/ The Special Event, LCA Committees, New Members for 2020, Open Forum (ALL) 10:55 AM – 11:55 AM Breakout Session: Reviews, Raises and Paces East/West Tips (MOG) 5:00 PM – 5:45 PM Break – On Own 11:30 AM – 4:30 PM Transport to Culinary Group Atlanta Chef’s Motor Lobby Tour (CIG) 6:15 PM Transport to Evening Closing Dinner Motor Lobby 12:00 PM – 1:00 PM Plated Lunch Grand Ballroom C/D/E 7:00 PM – 10:00 PM Global Experience at World of Coca Cola World of Coca Cola 1:00 PM – 1:15 PM Break 10:00 PM – 10:30 PM Return to Buckhead Westin. Last Bus Leaves at 10:30 PM 1:15 PM – 2:15 PM Breakout Sessions: A Day in the Life of a Grand Ballroom A/B Business Development Director (PNG, SEG)

ALL - All Attendees EXECUTIVE SUMMIT PNG - Principals Network Group SEG - Sales Executive Group Presented by Catersource CIG - Culinary Insight Group November 18-20, 2019 MOG - Management Operations Group 5 Westin Buckhead | Atlanta, Georgia LCA EXECUTIVE SUMMIT 2019 SESSIONS Mon 10:00 AM – 10:45 AM Tue 9:00 AM – 9:50 AM SB VALUE FOCUS GROUP – Moderated by Trip Wheeler OPENING GENERAL SESSION – Carl Sacks All Attendees New member introductions, sponsor introductions, schedule reviews. All Attendees (ALL) Mon 11:00 AM – 11:45 AM FOCUS/USER GROUP MEETINGS – Nowsta All Attendees (ALL) Tue 9:50 AM – 10:50 AM Mon 1:15 PM – 2:15 PM OPENING GENERAL SESSION KEYNOTE – Matt Lee & Ted Lee OPEN FORUM SESSION All Attendees (ALL) Not since Martha Stewart released her first book in the 1980s has a book Mon 2:45 PM – 4:15 PM about catering captured as much public LCA NEXT GEN FORUM – Moderated by Greg Karl, Guest attention as the Lee Brothers’ Hotbox, Presenter: Adam Noyes published earlier this year. We are very For this year’s Next Gen forum, we are pleased to announce that pleased to have Matt and Ted Lee, whom Greg Karl will be acting as moderator. For those of you who are some of you may have met during our new to the group and don’t know Greg, he is an alumnus of two LCAES meeting in Charleston several LCA member companies – Blue Plate in Chicago, and Epicurean years back, as our keynote speakers. Culinary Group in Denver. At Epicurean, Greg achieved the position Known as award winning cookbook and food magazine authors of president of the company, the largest independent caterer in the specializing in Southern cuisine, the Lees more or less stumbled mountain west. onto the NYC catering industry while attending a James Beard Greg left Epicurean in 2018 to become a consultant, not just to the House dinner in 2011. For those of you who have been to a Beard catering industry, but to all types of businesses. His consulting areas House dinner, the space the kitchen crew must work in to put out of focus relevant to this group include leadership development, complex multicourse dinners is impossibly small, and only partly growth strategies, and succession planning. equipped. We are also very excited to have Adam Noyes from Atlanta host After spending the best part of the last decade studying and caterer Proof of the Pudding available to speak to the group. Adam is working in the catering trade, they wrote the ultimate insider a second-generation caterer, having taken on the task of managing exposé of exactly how the industry works. Some of the stories they Proof of the Pudding from the original partners, including his tell may sound highly familiar to those of us in the industry. And father. Since that transition, the company has grown drastically, for those of you who have aspired to learn how the New York City from being one of several major caterers in Atlanta, to becoming the caterers manage to maintain restaurant quality food in a city where largest caterer in the region. He will relate how his interim career in cooking gas is not allowed in a catering environment, this is a great the hotel industry helped give him the perspective that he needed to opportunity to get the inside story. All Attendees (ALL) be highly successful on his return to the business. We will also have time for an open forum to discuss any succession Tue 10:50 AM – 11:05 AM related issues that the group would like to bring to the table. All Attendees (ALL) OPENING GENERAL SESSION – Carl Sacks Industry partner introductions

Tue 11:20 AM – 12:00 PM UPDATE ON LCA EXTERNAL MARKETING – Kathryn Frankson 2019 has been a very active year for the strategic development of the LCA external marketing program. Marketing Director Kathryn Frankson will provide an update of the topics being discussed by the in-house marketing team, with additional feedback provided by the LCA Marketing Committee. We will also discuss future plans and open the floor to discussion of this most important topic.Principals Network Group (PNG) & Sales Executive Group (SEG)

6 LCA EXECUTIVE SUMMIT 2019 SESSIONS Tue 11:20 AM – 12:00 PM Tue 11:20 AM BREAKOUT SESSIONS: ONBOARDING NEW EMPLOYEES – CULINARY GROUP OFFSITE AT PROOF OF THE PUDDING – Anthony Lambatos Peter McCaffrey It is nearly universally agreed that finding and retaining good staff At 11:15 a.m. the CIG will meet in the Motor Lobby of the Westin is the single largest challenge that most caterers face. Whether these for transport to Proof of the Pudding’s office/kitchen/warehouse are full time office or kitchen staff, or part time event personnel, complex. employees are your internal customers. Upon arrival the culinary group will meet in the main tasting room, Since first impressions are crucial for both the employees and the for lunch along with a discussion and question and answer session employers, onboarding is key to successfully developing quality with Proof Executive Chef Vagn Nielsen. Over lunch, Vagn will staff. During this session, the MOG group will discuss the various discuss his background, and how he became the executive chef of approaches that each of their companies use for this process. a company that went from being a small caterer to being one of the Management Operations Group (MOG) largest caterers in the Southeast U.S. The group will then adjourn to the nearby meeting room for chef’s roundtables. The primary topic will be a discussion of production systems and kitchen information dissemination. Several of the caterers in attendance will discuss their internal systems for food ordering, prep sheets, quantity decisions, and other control factors. The final session will be interactive, and held in the Proof of the Pudding kitchen. The basis for this session will be the Menus of MODERATORS Change program. This is a ground-breaking initiative from The Culinary Institute of America and Harvard T.H. Chan School of Public Health. MOC works to realize a long-term, practical vision integrating optimal nutrition and public health, environmental stewardship and restoration, and social responsibility concerns within the foodservice industry and the culinary profession. The program works to achieve these goals by: • Showing that changing menus is a powerful, and previously underappreciated, way to drive improvements in our health and our planet.

PRINCIPAL NETWORKS GROUP SALES EXECUTIVE NETWORK GROUP • Bringing attention to protein, both animal- and plant-based, to show how that macronutrient category has the largest impact on CARL SACKS MERYL SNOW the environment including climate change. Executive Director Senior Consultant • Making plant-forward dining a mainstream concept in the Leading Caterers of America Certified Catering Consultants culinary profession and foodservice industry, with a clear vision Woodland Park, NJ and Snowstorm Solutions for a new way to cook and serve food to others. Philadelphia, PA Since virtually all caterers have clients concerned with these issues, this is an extremely relevant topic. The chefs will have a chance to taste and observe some of the recipe recommendations from MOC. The group will use these as a basis for a brainstorming session to develop new recipe ideas and approaches for the LCA caterers to use. A recipe exchange will also provide real takeaway content to be brought back to the member companies. Culinary Group (CIG)

MANAGEMENT NETWORK GROUP CULINARY NETWORK GROUP ANTHONY LAMBATOS PETER MCCAFFREY CEO Senior Consultant Footers Catering Certified Catering Consultants Denver, CO Napa, CA

EXECUTIVE SUMMIT Presented by Catersource November 18-20, 2019 7 Westin Buckhead | Atlanta, Georgia LCA EXECUTIVE SUMMIT 2019 SESSIONS Tue 1:30 PM – 2:30 PM Tue 1:30 PM – 3:15 PM CORPORATE DELIVERY AND RETAIL CATERING IN THE 2020s – BREAKOUT SESSIONS: EMPLOYEE ASSESSMENTS AND HOW Moderated by: THEY ARE USED – Moderated by Anthony Lambatos Melissa Johnson, Cameron Mitchell Premier Events Almost all caterers use some form of employee assessments. From Warren Dietel, Puff ‘n Stuff Catering personality assessments to job match tests, there are a broad Paul Neuman, Neuman’s Kitchen range of different models used in the industry. In this session, the The corporate delivery market for caterers has been in turmoil for attendees will participate in digging into which assessments are a number of years, with many new catering providers, order takers used by their fellow caterers, how they are used, and the value they and delivery services entering this space. However, the caterers have in personnel development. Attendees will have the opportunity specializing in delivery seem to be holding their own, by offering a to take an assessment in advance and this session will be used as level of quality and service that these other providers have trouble a precursor to the Leadership Growth Workshop. Management matching. Operations Group (MOG) Approximately 60% of the LCA membership competes in this Tuesday 2:15PM – 3:15PM market, so this is an important topic to cover for the majority of BREAKOUT SESSIONS: MAXIMUM EFFICIENCY – Moderated by our members. Paul Neuman from Neuman’s Kitchen in New York, Melissa Johnson from Cameron Mitchell Catering in Columbus, and Meryl Snow Warren Dietel from Puff’ n Stuff Catering in Orlando are each major A Harvard Business Review study shows that 50% of high- players in this niche in their respective markets. We have asked performing sales organizations have well-documented sales them to discuss their experiences and what they see as their keys to processes that are explicitly structured, compared to 28% of under- success. performing organizations. You can’t just haphazardly start hiring sales reps and expect your business to grow automatically. We will also cover: • Retail vs corporate catering Two LCA members will explain how they assemble their sales teams, • Products offered and the benefits and downfalls of different organizational structures • Pricing dynamics for a sales department in building maximum efficiency for a high- • Delivery policies performing sales organization. Sales Executive Group (SEG) • Dealing with order aggregators (such as ezCater or Seamless Web) • The competitive environment Tuesday 2:30 PM – 3:15 PM • Unique selling propositions for this market HOW WILL THE CLIMATE CRISIS IMPACT THE CATERING • Ghost kitchen operations – Uber Eats INDUSTRY? – Moderated by Carl Sacks Principals Network Group (PNG) The reality of climate change has become ever more apparent, but the ways in which it will impact our industry are still to be resolved. Tue 1:30 PM – 2:15 PM It is almost certain to affect many aspects of catering, from the costs BREAKOUT SESSIONS: GET IN THE DOOR – Moderated by Meryl and availability of certain foods, to the duration of the outdoor Snow event season, to what kind of transportation will be available to us How does one go about introducing the business to new customers in the future, to consequences that are currently unexpected. when all of your good ideas have dried up? Engaging your target This session will be an open discussion on what impacts we are market and meeting their expectations is a tough job. With a surplus seeing already, and what the future may bring. Principals Network of media channels, savvy customers are disengaging from your Group (PNG) marketing efforts. Strategies for introducing your company to new business: Tue 3:30 PM – 5:00 PM • The Effectiveness of Facebook Ads BREAKOUT SESSIONS: LEADERSHIP GROWTH WORKSHOP – • Google AdWords Moderated by Anthony Lambatos • Landing Pages • Keyword Marketing By definition, leadership development is a process for supporting • Promotion of LCA Membership individuals in their personal and professional growth so they Sales Executive Group (SEG) can fulfill their potential, and thereby find personal fulfillment. This session will be an opportunity for participants to have a conversation about what it means to be a leader in the catering industry. This will be an interactive session, allowing the attendees to do some work on the leader they want to become. Management Operations Group (MOG)

8 LCA EXECUTIVE SUMMIT 2019 SESSIONS Tuesday 3:30PM – 5:00PM Wed 9:35 AM – 11:00 AM BREAKOUT SESSIONS: SHOW ME THE MONEY – Moderated by CULINARY GROUP ROUNDTABLES – Moderated by Peter Meryl Snow McCaffrey Management theory and practice have long established a link Chef Peter McCaffrey will lead the group in a lively discussion on between effective performance measures and effective management. a number of topics related to the various culinary challenges that Measuring and tracking your team’s ongoing performance is the caterers face. best indicator you have to consistently manage and deliver on your Subjects to be discussed may include: sales goals. • Finding or developing event culinary staff Three LCA members - 24 Carrots, Epicurean & Blue Plate Chicago, • Dealing with seasonality without losing key kitchen prep staff will disclose how they track sales team individual/total numbers, • How to collaborate effectively with the sales team in menu creation and the benchmarks they use. Sales Executive Group (SEG) • Do you use recipes? What system do you use to memorialize recipes? • Which purchased items do you use that are of sufficient quality Tue 3:30 PM – 5:00 PM to not compromise your brand? • What systems do you use to put out a quality product when PRINCIPALS’ CHOICE ROUNDTABLES – Self Moderated working in a venue with no kitchen? Approximately six weeks out from the LCAES, roundtable topics Culinary Insight Group (CIG) will be solicited from the LCA principals, then voted on to select the most relevant and popular topics. One principal will be asked to moderate each table. We will have space for between four and six 10:30 - 10:40 simultaneous roundtables. Principals Network Group (PNG) NEW MEMBER INTRODUCTIONS

Wed 9:00 AM – 9:35 AM Wed 10:55 AM – 11:55 AM WHITE PAPER PRESENTATION – RESULTS OF 2019 INDUSTRY GENERAL SESSION – Carl Sacks INTELLIGENCE REPORT PRESENTATION & DISCUSSION – New member introductions, sponsor introductions, housekeeping. MARKETING ANALYSIS – Carl Sacks All Attendees (ALL) This is the eighth year of the LCA Industry Intelligence program, and this year’s topic evinced a lot of interest on behalf of our Wed 9:35 AM – 10:30 AM members. We did a very in-depth survey which was responded to by GENERAL SESSION: KEYS TO ENGAGEMENT, DEVELOPMENT AND almost all of our member companies. LEADERSHIP – Moderated by Greg Karl and a Panel This year’s survey covered all aspects of marketing for caterers. Gallup calls it “The Worldwide Employee Engagement Crisis.” These include: Only 34% of U.S workers are engaged in their work, leaving 66% • Budgeting • Content development doing the bare minimum or actively disengaged every day. Many • Advertising preferences • Customer relationship competitive factors of leading companies have been neutralized and • Internal marketing management commoditized. Growing and engaging our employees and leaders is structure • Client profiling & qualifying one defining and competitive factor we can all improve with lasting • Social media strategies …and a number of other benefits such as; substantially better customer engagement, higher • Best practices related topics productivity, better retention, fewer accidents, and 21% higher profitability. The hard copy of this year’s report will be distributed at this session to all member companies who participated in the survey. We have Have you modernized your approach to engage and develop your an hour allocated to review the findings of the report, as well as employees and leaders? If you haven’t you are already missing the opening the floor to the group to discuss any related topics.Principals boat. In this session, a panel of leaders inside and outside of catering Network Group (PNG), Sales Executive Group (SEG) will educate and engage the audience regarding the hottest topics in the workplace right now. Wed 10:55 AM – 11:55 AM Moderated by Greg Karl, from Certified Catering Consultants. BREAKOUT SESSIONS: REVIEW, RAISES AND TIPS – Moderated Companies scheduled to participate include leaders from Proof of the Pudding, Levy, an Atlanta professional sports team, a DMC and by Anthony Lambatos an Atlanta area corporation. All Attendees (ALL) Evaluating performance and compensation are critical components of managing employees. Attendees will share how they conduct performance reviews, the frequency of those reviews and how they impact pay raises for their team members. We will also discuss how, when, and amounts of those pay raises. There will also be discussion around a variety of topics around tips including guidelines of how they are handled, tips at the bar, credit card tips and various policies around tipping. Management Operations Group (MOG)

EXECUTIVE SUMMIT Presented by Catersource November 18-20, 2019 9 Westin Buckhead | Atlanta, Georgia LCA EXECUTIVE SUMMIT 2019 SESSIONS Wed 11:15 AM – 4:30 PM Wed 1:15 PM – 2:15 PM CULINARY GROUP ATLANTA CHEF’S TOUR - Peter McCaffrey A DAY IN THE LIFE OF A BUSINESS DEVELOPMENT DIRECTOR – Wednesday’s Chef’s Tour will begin with a lunch at Chef Anne Meryl Snow & Michael Stavros + Panel Quatrano’s restaurant Bacchanalia. At Bacchanalia the group will Business development is a crucial and ongoing component of every enjoy a private dining lunch designed to showcase a number of the catering business. Not every LCA member has a dedicated Business specialties of the house. Development Director, with this role sometimes being shared by VPs Chef Anne has helped steer the trajectory of Atlanta’s dining of Sales, or Sales Directors, or sometimes even owners. scene for more than two decades by pioneering a simple principle: Business development entails tasks and processes to develop and showcasing local ingredients with precision and presenting them in implement growth opportunities. Business development is the an artful way. At the core of all her restaurants lies a commitment to creation of long-term value for an organization from customers, the land and the inherent flavors cultivated by local farmers. Much markets, and relationships. of what she serves at her restaurants comes directly from her own Summerland Farm in Cartersville, Georgia. She has won numerous The LCA panel will discuss the importance of the Business James Beard nominations and awards, including Best Chef Development (BD) Director role. These include sales and client- Southeast in 2003. In 2013 and 2014, Quatrano was nominated for relationship management, tracking new markets and emerging the James Beard Outstanding Chef Award, and in 2013 Bacchanalia trends, recommending new products and services, proposing was nominated for Outstanding Service Award. and developing new strategic partnerships, and guiding long- term objectives to meet business needs and requirements. The In addition to her restaurants and her farm, Quatrano is very responsibilities cover a wide spectrum of duties from project involved in culinary nonprofits, especially those focused on management to policy development and implementation, to female chefs. She currently serves as a Director on the James Beard marketing, business retention, recruitment, and expansion. Foundation Board, Chairman of the James Beard Foundation Principals Network Group (PNG), Sales Executive Group (SEG) Awards Committee, and has served on the Board of Directors for Women Chefs and Restaurateurs, as well as on various committees for Southern Foodways Alliance. Wed 1:15 PM – 3:00 PM BREAKOUT SESSIONS: EMPLOYEE HANDBOOK REVIEW/ The next stop will be the Ponce City Market, a must-see culinary PREDICTIVE SCHEDULING – Moderated by Anthony Lambatos destination in Atlanta. At the heart of Ponce City Market, the One of the most successful MOG sessions at last year’s LCAES was Central Food Hall is the most vibrant food hall and market in the a review of and commentary on some of the standard documents Southeast. that most caterers use. For this year’s session, we will be requesting The group will first stop for lunch dessert at Batter Cookie Dough that the attendees bring their employee handbook to review and Counter, an edible cookie dough shop offering a variety of delicious discuss. Some caterers only expect their handbooks to be used by cookie dough flavors, with vegan and gluten-free options. They new employees, while for others this is a living document that is will then enjoy a tour and tasting Root Baking Company, a recent referenced by employees on an ongoing basis. This session will addition to the market offering freshly baked breads milled in-house compare and contrast the various models. from Southern, heirloom grains. The second part of this session will be on predictive scheduling. After the bakery tour the group will have time to visit several of This is a new requirement in some municipalities that disallows the other specialty food stands in the Central Food Hall, including some of the on-call and scheduling practices that caterers use for Indian/Persian fusion at Botiwalla, South African charcuterie at part time employees. These policies are likely to become more Biltong, and Mediterranean specialties at Marrakesh. widely used around the country, and even though these laws were originally focused on the fast food industry, they impact caterers as The final stop of the day, time permitting, will be atBold Monk well. Predictive scheduling represents a challenge for managers and Brewing Company, a new craft brewery and restaurant. Bold Monk should lead to a lively discussion on how to manage around these is the newest venture of the brewing team that opened the very first requirements. Management Operations Group (MOG) craft brewery in the state of Georgia. Bold Monk is a combination brewery, restaurant, and gathering/event space, with super cool design elements and fabulous beers brewed on site. At Bold Monk, the group will have the opportunity to taste a selection of the beers for which the company has become so well known, as well as sampling some of their famous brick oven pizza.

10 LCA EXECUTIVE SUMMIT 2019 SESSIONS Wed 2:15 PM – 3:00 PM Wed 4:15 PM – 5:00 PM IT’S NOT ABOUT PRICE – Moderated by Meryl Snow LCAES CLOSING SESSION – Carl Sacks, Scott Dominguez & You most likely have had cause to say these words -‘I didn’t book it, Kathleen Stoehr our price was too high’ – frustrated after preparing a painstaking All attendees are requested to reconvene for a closing general session. proposal for a client only to be turned away based on pricing. While we know we are charging a reasonable amount for top-notch service Among the topics to be covered: and outstanding results, the client opts for a cheaper and less • Updates on Catersource/The Special Event 2020 qualified competitor. • Changes in LCA Schedule at Catersource/The Special Event 2020 • LCA Steering Committee Transition The majority of salespeople believe the reason they didn’t book • Other LCA Committees the event was that their price was too high. No! You didn’t book it • New Member Prospects for 2020 because the client didn’t see a difference between your company and • Open Forum your competitor. Remember, features TELL while benefits SELL. All Attendees (ALL) Sales Executive Group (SEG)

Wednesday 2:15PM – 3:00PM PRINCIPALS’ CHOICE ROUNDTABLES – Self Moderated Approximately six weeks out from the LCAES, roundtable topics will be solicited from the LCA principals, then voted on to select the most relevant and popular topics. One principal will be asked to moderate each table. We will have space for between four and six simultaneous roundtables. Topics suggested so far include: • Surviving the downturn • The state of the wedding market • Competing with restaurants that cater Principals Network Group (PNG)

Wed 3:15 PM – 4:15 PM BREAKOUT SESSIONS: HOW OPERATIONS AND SALES CAN BEST SUPPORT EACH OTHER - Anthony Lambatos & Meryl Snow Separate departments don’t always get along, yet in order for events to go off seamlessly those departments need to work together in a positive manner. During this combined session between sales and operations we will showcase best practices from member companies on how their teams break down the barriers between departments and prevent silos from creating a divide within the company. Instead of venting about frustrations, this session will focus on a discussion among all attendees about the positive ways they have found to support other departments in their respective companies. Management Operations Group (MOG) & Sales Executive Group (SEG)

Wed 3:15 PM – 4:15 PM TRENDING TOPIC TALKS Several of the active LCA principals have agreed to do a 15-minute talk on industry related topics, which they feel are highly important and relevant to this group. The topics and speaker will be announced as we get closer to the LCAES. Principals Network Group (PNG)

EXECUTIVE SUMMIT Presented by Catersource November 18-20, 2019 11 Westin Buckhead | Atlanta, Georgia PROOF OF THE PUDDING

THE CHEF’S SHOWCASE • MONDAY, NOVEMBER 18 Please join the Proof of the Pudding team at its corporate headquarters in Atlanta and enjoy an interactive tour of our facility and the diverse talents of our many chefs. Operating in seven states, we offer a host of culinary experiences, from the best hot dog in many football stadiums to the best She Crab Soup in the South.

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CHEFS’ CREATIONS PASSING BY LOW COUNTRY CUISINE Mini Pimento Cheese Taco, Bacon Dust, Micro Chive Fripp Island She Crab Soup Oysters Nouvelle, Georgia Caviar, Avocado, Crème Fraiche, Low Country Shrimp & Grits with Tasso Gravy Salmon Roe Corn and Crab Salad…It’s Frippin’ Good Deconstructed Chicken Wings, Blue Cheese Foam Hush Puppies & Biscuits, Honey Butter Blue Corn Lobster Dog

FROZEN…IT’S A GOOD STORY SMOKING HOT! Join us for Vodka and Caviar! Our Tomahawk Steak with Truffle Fries

CULINARY CREATION STATIONS: OUR POP UP KITCHEN: PIG OUT RESPONSIBLY! SMALL PLATES, BIG FLAVORS! Italian Porchetta with Fennel Pollen Sea Bass Rosemary Whipped Pig “Butter” & Root Baking Bread; to enjoy with with Black Garlic Potato Mash, House Fermented Muscadine Gastrique Kale Kraut, Chili Flake Chimichurri, Heirloom Tomato Oak Smoked Chicken Ravioli Snout Roulade Crostini with BBQ Vinaigrette with Lemon Balsamic Sauce Frisée, Sunny Side Quail Egg Bone Marrow Pig Ear “Bahn Mi” Bibb Wrap with Red Onion Marmalade on Toasts Bourbon Nuoc Cham, Pickled Carrots, Pickled Watermelon Radish, Cilantro Finish NYA STADIUM DOGS Trotter Tamales Guajillo Demi, Chulitacolche, Corn & Charred Leeks, Duck, Duck Shaved Spicy Radish Cranberry Duck Dog, Duck Prosciutto Wrapped. Cherry Catsup Blue Hawaiian Corn Dog PLANTED…GOODNESS FROM THE EARTH Sea Island Blue Cornmeal, Roasted Pineapple, Drunken Mustard Yum Yum Sauce Carrots, Chard & Beans Corona Bean Purée, Kombu Potlikker, Carrot & Swiss Chard Pearls, King Trumpet Carrot Greens Oak Smoked Trumpet Mus Salt Encrusted Beets, Carved Celeriac Purée, Fermented Georgia Blueberries, Cipollini, DESSERTS - YUM! Black Garlic Demi PROOF’S PASTRY CHEFS DISHING OUT SOME SUGAR! Roasted Cauliflower & Romanesco Warm Brownie, Bourbon Vanilla Ice Cream Pumpkin Purée, Trumpet Mushrooms & Hazelnut Tahini Grand Marnier Soufflé Autumn Panzanella Chocolate Soufflé Caramelized Brussel Sprouts, Fermented Peaches, Delicata Squash, Trendy Southern Pies Preserved Tomatoes, Muscadines, Strawberry Vinegar, EVOO, Root Baking Sour Dough Mini Dessert Wonders – see what our pastry chefs are having fun with tonight!

12 THE BILTMORE

TUESDAY, NOVEMBER 19 Experience the refined beauty of the South at one of the most elegant venues in Atlanta, The Biltmore. Originally built in the 1920s era of gilt, this splendid landmark was designed by Schultze & Weaver, architects who also crafted The Breakers in Palm Beach and The Waldorf-Astoria in New York. This venue was originally an elite hotel evoking 1920s high society in Atlanta. It was recently renovated and boasts the most beautiful ballrooms in Midtown Atlanta. Enjoy an evening that marries the decadence of the Old South with the sleek modernism of 2020 Atlanta…one bite at a time.

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PASSING BY…TRADITION, NOSTALGIA & A NEW GENERATION

Prosciutto di Parma Butter on Tiny Biscuit

Gravlax Deviled Egg

Double Duck Dumplings

New Age Risotto Roulade, Romesco

DINNER WITH WINE PAIRINGS

Crab Louis with She Crab Espuma & Old Bay Tuille Repast

Photo Credit: Mike Moreland An Ellijay Apple Salad Local Artisan Greens, Housemade Corn Bread Croutons, Fig Vinaigrette

Crispy Black Cod with Guajillo Pepper Jelly Collards Gremolata, Brunoise Carrots, Spicy Radish

A Wellington Beef, Spaghetti Squash, Woodsy Mushrooms Crisp Pastry, Sauce Baumaniére

A Southern Bread Basket Proof’s Signature Butter with Himalayan Sea Salt Proof’s Signature Balsamic Butter

Baked Alaska Revisited

Coffee & Hot Tea

EXECUTIVE SUMMIT Presented by Catersource November 18-20, 2019 13 Westin Buckhead | Atlanta, Georgia WORLD OF COCA-COLA

WEDNESDAY, NOVEMBER 20 Enjoy an evening of global cuisine at the World of Coca-Cola. So many fun experiences at this unique Atlanta venue! Visit the Vault where the secret formula is hidden and find yourself turned into an effervescent bubbling foam! Enjoy POP Culture and you must taste most of the 120 Coca-Cola beverages in Taste It!

CULINARY CREATION STATIONS

THE FLOATAWAY OYSTER BAR 4 Way Oysters

SUMPTUOUS SEAFOOD EXTRAVAGANZA Hamachi Crudo with Pecan Oil & Micro Tarragon Crab Claws Pickled Shrimp Decadent Lobster Rolls Georgia Mountain Trout Salad with Lavash

POP UP GYRO TAQUERIA Paired with Sensational Sangria Concoctions Chicken Al Pastor with Pineapple Red Chimichurri Beef Roasted Pineapple Salsa, Salsa Roja Cotija Cheese, Shredded Cabbage & a Multitude of Chips

INDIAN STREET FOOD Tandoori Chicken, Saffron Aioli, Pickled Pearl Onions Crispy Eggplant, Raita, Tamarind Chutney, Chaat Masala Lobster Moilee, Coconut Milk, Fenugreek, Heirloom Tomatoes & Chili Oil

DESSERTS IN TASTE IT! A Festival of Flavors! Sample some of the most intriguing soft drinks from around the world, and desserts that are out of this world! Molecular concoctions, decadent domes and New Age Coke Floats!

Photography Provided by Proof of the Pudding

14 WESTIN BUCKHEAD

FIND A REVITALIZING HOTEL EXPERIENCE IN THE HEART OF BUCKHEAD, ATLANTA Situated in the heart of Buckhead, our hotel is just steps away from the area’s top shopping, dining, local attractions and nightlife. Enjoy seamless access to Lenox Mall, Shops Around Lenox and Phipps Plaza, all of which are situated adjacent to our hotel. Throughout your stay, you’ll benefit from an array of thoughtful hotel features, including fine dining at The Palm Restaurant, a modern WestinWORKOUT® Fitness Studio, a heated indoor swimming pool and 30,000 square feet of flexible venue space.

CHECK-IN AND CHECK-OUT PROPERTY DETAILS • Check-in: 3:00 p.m. • 22 floors, 354 rooms, 11 suites • Check-out: 12:00 p.m. • 22 meeting rooms, 33,276 sq ft of total meeting space • Express Checkin, Express Checkout PET POLICY INTERNET ACCESS • Pets Welcome • Guest rooms: Complimentary Wireless • Maximum 2 pets per room • Lobby and public areas: Complimentary Wireless • We allow dogs up to 40 pounds inside the hotel • Contact hotel for details PARKING • Electric car charging stations: 1, Complimentary SMOKE-FREE POLICY • On-site parking, fee: $12 USD hourly, $34 USD daily, $24 USD overnight This hotel has a smoke-free policy • Valet parking, fee: $44 USD daily

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FOURTH LEVEL 1. OUTDOOR TERRACE 6. CHASTAIN 2. EAST PACES 7. HABERSHAM 3. WEST PACES 8. MORNIINGSIDE 4. BROOKHAVEN 9. ARDEN 5. TUXEDO

EXECUTIVE SUMMIT Presented by Catersource November 18-20, 2019 15 Westin Buckhead | Atlanta, Georgia INDUSTRY PARTNERS Thank you to our industry partners for their ongoing support.

Chef Rubber Sterno Products Eunice Escobedo Thaddaeus Smith Marketing Manager Director of Communications Products 830.685.3156 & Executive Chef [email protected] 847.814.2411 chefrubber.com [email protected] sternopro.com

Nowsta Maxwell Chapman SB Value Director of Operations Trip Wheeler 917.892.5415 President [email protected] 704.904.9000 nowsta.com [email protected]

EXECUTIVE SUMMIT presented by NOVEMBER 18-20, 2019 WESTIN BUCKHEAD ATLANTA, GEORGIA