IMPROVE every part of your catering business! SALES • OPERATIONS • CULINARY • MENUS • MANAGEMENT • STAFFING • MARKETING • PRESENTATION • SERVICE

The Catering Conference & Tradeshow of the Year

Networking Education The Cosmopolitan of Las Vegas

Tradeshow No Risk Learning • 100% Money-back Guarantee WHY ATTEND? The face of catering has changed. Are you ready? While the economy is certainly turning around, the rules of catering are different than in past years. No longer can you rest on your laurels and maintain a “business as usual” attitude. Catersource will teach you what you need to know! • View never-before-seen buffet presentation techniques. • Discover ingenious pricing methods. • Learn how to motivate your younger staff. • Bring back winning marketing concepts that work. • Get selling scripts that will close the sale quicker. • Understand the latest internet strategies. • Steal the best wedding ideas from super caterers. • Grasp the true meaning of your monthly accounting financials. • Revitalize your corporate drop-off catering. • Shape up your company image. • Learn methods to train your trainers. • Reinvent your older menus into best sellers. • Obtain recipes and procedures for new hors d’oeuvre. • Turn your business around in five easy steps. • Make money with new event designs. • Learn how to work with your suppliers. • Take your business to a higher level. Get ready-to-use skill enhancements for all types of catering.

Get access to more than 50 event industry sessions and demos! Catersource’s co-location with Event Solutions Idea Factory means you also get access to more than 50 event-related educational sessions as part of your full package. Whether your interest is design, planning and production, technology, social media, audio visual or business, you’ll find it here! Visit our website for details on the full Idea Factory educational schedule.

2 February 27-March 2, 2011 www.catersource.com | 800.932.3632 OUR ATTENDEES SAY IT BEST!

The Catersource Conference & Tradeshow is your once-a-year, one-stop opportunity to learn new strategies, find new products, and network with people who do what YOU do!

“I like the exposure Catersource provides me to some of the best independent caterers in the country. This helps our team to develop new ideas and to learn about and incorporate new food and beverage trends. It’s also a great opportunity to network with some of the finest people in our industry.”

Ed DiAntonio, CMP, CPCE Walt Disney World Swan and Dolphin Resort

“As an independent caterer, I have found the resources I get at Catersource - not just from the sessions but from the networking with other attendees - are invaluable. I still reflect back on what I’ve learned over past conferences and reference the material. Time is valuable, and in today’s economy you need to get the most out of your time spent away from the office and Catersource is a great investment for you to achieve your success.”

Valerie Vollmer, CPCE Catering Celebrations since 1975

“Because of the high level of education and information we receive, we are able to bring fresh, new, cutting-edge ideas back to our customers and our banquet facilities, giving us a competitive advantage in our market. There is nothing we have done in 30 years of business that has had a greater return on investment, is a better value, or has had a more positive effect on our growth than the Cateresource experience.”

Mark Thees The Pinnacle & Central Park West

“Attendees come to be inspired by the dazzling out-of their-league event giants who create mind blowing events with huge budgets, but [Catersource also] augments that inspiration with some real honest-to-goodness “I can do that” moments.”

Maddy Bascom University of California, Santa Barbara

“I attended the Catersource convention last year after hearing from one of my vendors how great it was. I was not disappointed. My catering director and I became sponges absorbing all the great ideas and seminars that were being presented at the show. After we left the show we came back to my restaurant and went to work updating our presentations and bringing new life to our banquet menus.Thanks to Catersource for breathing a new life into our establishment.” Mark Elliot Summit House Restaurant Look who comes to Catersource!>

www.catersource.com | 800.932.3632 February 27-March 2, 2011 3 WHO COMES TO CATERSOURCE?

Over 40,000 catering businesses have attended the Catersource conference since 1992. Here is a small sample that shows the variety and types of caterers that have attended over the last two years:

ACME FRESH MARKET CATERING, AKRON, OH DENVER BOTANIC GARDENS, DENVER, CO THE PINNACLE, MAUMEE, OH PICNIC PEOPLE, SAN DIEGO, CA TANGIER, AKRON, OH KM/SSA, DENVER, CO BOOTS BAR & GRILL, MEDORA, ND SAN DIEGO CULINARY INSTITUTE, SAN DIEGO, CA MAISON BLANC, ALLENTOWN, PA THE FOOD GUY CATERING, DENVER, CO DAVIANS, MENOMONEE FALLS, WI U.S NAVY REGION SOUTHWEST, SAN DIEGO, CA COOKIE’S CONCEPTS, ALPHARETTA, GA DREXELBROOK CATERING, DREXEL HILL, PA CREATIVE HANDS CUISINE, MESA, AZ WATERS FINE CATERING, SAN DIEGO, CA ARTHUR’S CATERING, ALTAMONTE SPRINGS, FL MERRI-MAKERS CATERERS, EDISON, NJ A JOY WALLACE CATERING , MIAMI, FL ZOOLOGICAL SOCIETY OF SAN DIEGO, SAN DIEGO, CA COUNTRY ROADS CATERING, AMITYVILLE, NY ELGIN COMMUNITY COLLEGE, ELGIN, IL PAELLA PARTY PRODUCTIONS, MIAMI, FL MCCALL ASSOCIATES, SAN FRANCISCO, CA WALT DISNEY CO, ANAHEIM, CA TASTY CATERING, ELK GROVE VILLAGE, IL MIAMI UNIVERSITY, MIAMI UN, OH THE WESTIN ST. FRANCIS HOTEL, SAN FRANCISCO, CA UNIVERSITY OF MICHIGAN, ANN ARBOR, MI ABSOLUTELY PERFECT CATERING, ELKRIDGE, MD THE BOATHOUSE RESTAURANT, MIDLOTHIAN, VA BON APPETIT MANAGEMENT, SAN JOSE, CA JARDINES DE SAN JUAN, APTOS, CA ANTUN’S OF WESTCHESTER , ELMSFORD, NY SAZ’S CATERING, MILWAUKEE, WI SAN JOSE CULINARY ARTS, SAN JOSE, CA ARAMARK - UT ARLINGTON, ARLINGTON, TX EPICUREAN CATERING, ENGLEWOOD, CO ARAMARK - U OF M, MINNEAPOLIS, MN CAL POLY UNIVERSITY DINING, SAN LUIS OBISPO, CA ANNE ARUNDEL COMM COLLEGE, ARNOLD, MD CAFE SORIAH, EUGENE, OR COMPASS GROUP, MINNEAPOLIS, MN PURE JOY CATERING INC, SANTA BARBARA, CA CARIBOU CLUB, ASPEN, CO WOLF’S BAR-B-Q INC.,EVANSVILLE, IN EUREST/COMPASS GROUP, MINNEAPOLIS, MN UC SANTA BARBARA, SANTA BARBARA, CA HOTEL JEROME, ASPEN, CO ERINI RESTAURANT, EWING, NJ FAMOUS DAVE’S, MINNEAPOLIS, MN MAZZONE MANAGEMENT GROUP, SCHENECTADY, NY A PEACH OF A PARTY, ATLANTA, GA RSVP CATERING, FAIRFAX, VA METHODIST HOSPITAL, MINNEAPOLIS, MN ORGANIC TO GO, SEATTLE, WA AFFAIRS TO REMEMBER CATERERS, ATLANTA, GA MERITCARE HOSPITAL, FARGO, ND UNIVERSITY OF MONTANA, MISSOULA, MT SPACE NEEDLE LLC, SEATTLE, WA BOLD AMERICAN EVENTS & CATERING, ATLANTA, GA RADISSON FLAGSTAFF HOTEL, FLAGSTAFF, AZ POLONIA CATERING, MOKENA, IL TUXEDOS AND TENNIS SHOES, SEATTLE, WA ELIZABETH BAPTIST CHURCH, ATLANTA, GA THREE RIVERS CASINO, FLORENCE, OR SODEXO C/O MSU, MONTCLAIR, NJ LUCILLE’S SMOKEHOUSE BBQ, SIGNAL HILL, CA RUSSELL MORIN FINE CATERING, ATTLEBORO, MA FORT BELVOIR OFFICERS CLUB, FT BELVOIR, VA WEST VIRGINIA UNIVERSITY, MORGANTOWN, WV DINNER DESTINATIONS, SIOUX CENTER, IA CAFE PACIFIC CATERING, AUBURN, WA FT JACKSON OFFICERS’ CLUB, FT JACKSON, SC CATERING BY MICHAELS, MORTON GROVE, IL CHARTWELLS, SLC, UT MUCKLESHOOT CASINO, AUBURN, WA THE FLYING PIG CATERING, FORT MYERS, FL STICKY FINGERS, MOUNT PLEASANT, SC “MEIER’S CATERING, INC”,SLC, UT WHOLE FOODS MARKET, AUSTIN, TX CERUTI’S CATERING SERVICE, FORT WAYNE, IN, FRUNGILLO CATERERS, MOUNTAIN LAKES, NJ LORD HILL FARMS, SNOHOMISH, WA THE FORUM CATERERS, BALTIMORE, MD “LAURA’S CATERING, LLC”,GAHANNA, OH “A THYME TO COOK, INC.”,N STONINGTON, CT JULES CATERING, SOMERVILLE, MA INCREDIBLE EDIBLES , BEND, OR GETTYSBURG HOTEL, GETTYSBURG, PA A CATERED AFFAIR, NASHVILLE, TN HOLMES CATERING, SPARTANBURG, SC UC BERKELEY, BERKELEY, CA HISTORIC GETTYSBURG HOTEL, GETTYSBURG, PA GAYLORD OPRYLAND RESORT, NASHVILLE, TN CATERED FOR YOU, SPOKANE, WA LAWRY’S CATERING, BEVERLY HILLS, CA SODA STEVE’S, GORE, OK VANDERBILT CATERING, NASHVILLE, TN THE LINCOLN CENTER, SPOKANE, WA IP CASINO RESORT & SPA, BILOXI, MS MAPLECREST COUNTRY CLUB, GOSHEN, IN GOOD LIFE FOOD, NESBIT, MS FRAMBOISE CATERING, STATEN ISLAND, NY KATHY G & COMPANY, BIRMINGHAM, AL EXCLAMATIONS CATERING , GREENSBORO, NC RUTGERS UNIVERSITY, NEW BRUNSWICK, NJ MRS. ROWE’S CATERING, STAUNTON, VA VESTAVIA COUNTRY CLUB, BIRMINGHAM, AL MCMASTER UNIVERSITY, HAMILTON, ON, CANADA YALE UNIVERSITY, NEW HAVEN, CT STEAMBOAT SEAFOOD CO, STEAMBOAT SPR, CO INDIANA UNIVERSITY DINING, BLOOMINGTON, IN HOLIDAY INN, HASBROUCK HGTS, NJ CONNECTICUT COLLEGE, NEW LONDON, CT DAWN’S DINNERS INC, STEVENSON RANCH, CA BOCA WEST COUNTRY CLUB, BOCA RATON, FL MORTON’S FINE CATERING, HASLETT, MI AUDUBON NATURE INST., NEW ORLEANS, LA MAGIC WOK, SUNNYVALE, CA ARAMARK HIGHER EDUCATION NE, BOSTON, MA DRAGON RIDGE GOLF CLUB, HENDERSON, NV RALPH BRENNAN RESTAURANT GROUP, NEW DIAMOND CATERING, SYRACUSE, NY HARD ROCK CAFE, BOSTON, MA THE CATERED AFFAIR, HINGHAM, MA ORLEANS, LA FIFE SCHOOL DISTRICT #417,TACOMA, WA HARVARD UNIVERSITY, BOSTON, MA CREATIONS IN CATERING, HONOLULU, HI THE HOTEL MONTELEONE, NEW ORLEANS, LA THREE CHICKS CATERING, TACOMA, WA, THE COLONNADE HOTEL, BOSTON, MA HAWAII WEDDINGS AND EVENTS, HONOLULU, HI ABIGAIL KIRSCH, NEW YORK, NY “CATERING BY THE FAMILY, INC.”,TAMPA, FL A SPICE OF LIFE, BOULDER, CO BENNIE FERRELL CATERING, HOUSTON, TX ELLIS ISLAND/STATUE OF LIBERTY, NEW YORK, NY SODEXO - U OF TAMPA, TAMPA, FL BOWLING GREEN STATE U, BOWLING GREEN, OH CATERING BY GEORGE, HOUSTON, TX NEUMAN’S, NEW YORK, NY SOMEONES IN THE KITCHEN, TARZANA, CA BROADWAY GOURMET, BRIGHTON, MA HOUSTON ZOO, HOUSTON, TX RAVE, NEW YORK, NY HEIDI’S EVENTS AND CATERING, TEMPE, AZ SALSA CATERERS, BRONX, NY HOWARD UNIVERSITY, HOWARD UNIV, DC GARDEN STATE FOOD GROUP, NEWARK, NJ SANTA BARBARA CATERING, TEMPE, AZ AVANTI MANSION, BUFFALO, NY VON BRAUN CENTER, HUNTSVILLE, AL UNIVERSITY OF OKLAHOMA, NORMAN, OK DEANGELO’S CATERING , TIGARD, OR SERVERS STANDING BY CATERING, IDAHO NATIONAL LABORATORY, IDAHO FALLS, ID UTAH FOOD SERVICES, NORTH SALT LAKE, UT DANIEL ET DANIEL EVENTS, TORONTO, ON, BURLINGAME, CA CAPITAL CITY CATERING, IRMO, SC PEPPERS FINE FOODS CATERING, NORTHBOROUGH, MA GEORGE BROWN COLLEGE, TORONTO, ON, CALGARY STAMPEDE CATERING, CALGARY, GOURMET CATERERS, IRVINE, CA COOKING GIRL, OKLAHOMA CITY, OK TV’S DELI & DINER, TRENTON, MI ABTHE JDK GROUP, CAMP HILL, PA CORNELL UNIVERSITY, ITHACA, NY LYNNWOOD RANCH, OKOTOKS, AB, CANADA FORTE BELANGER, TROY, MI U.S. MARINES, CAMP LEJEUNE, NC VIP’S GRAND EVENTS, JACKSON, MS ACCESS 66 CATERING, OMAHA, NE PIMA AIR & SPACE MUSEUM, TUCSON, AZ CAMP PENDLETON, CAMP PENDLETON, CA JOLIET JUNIOR COLLEGE, JOLIET, IL CATERING CREATIONS, OMAHA, NE EAST TEXAS MEDICAL CENTER , TYLER, TX CAROL WOODS RETIREMENT COMM’Y, CARY, NC FIORELLA’S JACKS STACK BBQ, KANSAS CITY, MO OMAHA COUNTRY CLUB, OMAHA, NE RAJA SWEETS & CATERING, UNION CITY, CA RAMADA PLAZA RIVERSIDE, CASPER, WY LON LANE’S INSPIRED OCCASIONS, KANSAS CITY, MO PUFF ‘N STUFF CATERING, ORLANDO, FL JAVA CATERING BY PENN STATE, UNIV PARK, PA FLYING HORSE CATERING, CASTLE ROCK, CO KITCHEN CHICKS CATERING, KENNEBUNKPORT, ME UNIVERSAL ORLANDO, ORLANDO, FL PENN STATE UNIVERSITY, UNIV PARK, PA CASUAL GOURMET, CENTERVILLE, MA BBQ PETE’S LLC, KENT, WA WALDORF ASTORIA , ORLANDO, FL BILL’S CHICKEN & STEAK HOUSE , VANCOUVER, WA PICNIC SPECIALITIES, CHANDLER, AZ CARTEWHEELS CATERERS INC.,KERRVILLE, TX JOHNSON COUNTY COMMUNITY COLLEGE, CULINARY CAPERS CATERING, VANCOUVER, BC HAMBY CATERING, CHARLESTON, SC KOHLER CATERING, KETTERING, OH OVERLAND PARK, KS THE BUTLER DID IT CATERING CO.,VANCOUVER, BC IRON GATE EVENTS, CHARLESTON, SC COUSHATTA CASINO RESORT, KINDER, LA OWATONNA COUNTRY CLUB, OWATONNA, MN TURNING STONE RESORT CASINO, VERONA, NY SUMMIT CONFERENCE CTR , CHARLESTON, WV TWELVE BASKETS, KIRKLAND, WA SHERMAN’S DELI & BAKERY, PALM SPRINGS, CA MUDDBUG’S GOURMET FOODS, VINCENT, AL CARPE DIEM RESTAURANT , CHARLOTTE, NC KAREN’S KATERING, KNOXVILLE, TN SCRANTON’S RESTAURANT , PASCAGOULA, MS ELITE KOSHER CATERING INC.,W BLOOMFIELD, MI LA-TEA-DA’S CATERING , CHARLOTTE, NC GRAND HYATT KAUAI, KOLOA, HI BARRACKS CATER INN, PEORIA, IL EAST WIND CATERERS, WADING RIVER, NY THE MINT MUSEUM, CHARLOTTE, NC MY FIVE STAR CHEF, LA JOLLA, CA BON APPETIT MANAGEMENT , PHILADELPHIA, PA WALTER REED ARMY MEDICAL , WASHINGTON, DC RED & WHITE CATERING, CHENANGO BRIDGE, NY LAKE ELMO INN & EVENT CTR, LAKE ELMO, MN FROG COMMISSARY, PHILADELPHIA, PA ALASKAN EVENTS , WASILLA, AK BLUE PLATE CATERING, CHICAGO, IL WINDOWS ON THE LAKE, LAKE RONKONKOMA, NY SODEXO AT TEMPLE U, PHILADELPHIA, PA ZILLI HOSPITALITY GROUP, WAUKESHA, WI GALLERIA MARCHETTI, CHICAGO, IL CLUB WINDWARD, LAKELAND, TN NIBBLERS CATERING, PHOENIX, AZ PURDUE UNIVERSITY, WEST LAFAYETTE, IN JUST LIKE U LIKE IT, CHICAGO, IL CHINA GRILL MANAGEMENT, LAS VEGAS, NV COMMON PLEA CATERING, PITTSBURGH, PA WEST POINT CLUB, WEST POINT, NY WASHBURNE CULINARY INSTITUTE, CHICAGO, IL RIO HOTEL & CASINO, LAS VEGAS, NV THE CITY DELI , PITTSBURGH, PA WEST VALLEY INN, WEST WARWICK, RI HAMILTON COUNTY PARK DIST, CINCINNATI, OH CHERYL’S HOMESTYLE CUISINE, LAUREL, MD SODEXO @ PLYMOUTH STATE U, PLYMOUTH, NH UNCLE BUBS BBQ, WESTMONT, IL CLARENCE PIZZA CO, CLARENCE CENTER, NY PB BANQUET, LAVAL, QC, CANADA BRIGHAM YOUNG UNIVERSITY, PROVO, UT STARWOOD HOTELS AND RESORTS, WHITE PLAINS, NY SHERATON SAND KEY RESORT, CLEARWATER BEACH, FL TWO FATMEN CATERING CO, LEBANON, TN SUNDANCE RESORT, PROVO, UT HILTON WICHITA AIRPORT, WICHITA, KS CLEVELAND METROPARKS ZOO, CLEVELAND, OH MAHALA’S HOUSE, LENOIR CITY, TN HANNIBAL’S CATERING, RANCHO CORDOVA, CA HESS’S BARBECUE , WILLOW ST, PA SAMMY’S, CLEVELAND, OH LEWES YACHT CLUB, LEWES, DE RED LODGE RESTAURANTS, RED LODGE, MT LACKMANN CULINARY SERVICES, WOODBURY, NY DROOLING DOG BAR BQ, COLFAX, CA BEETS HOSPITALITY GROUP, LIVERMORE, CA TATE AND TATE CATERING , REDMOND, OR BUEHLERS FRESH FOODS, WOOSTER, OH ZUPPA CATERING, COLUMBUS, OH CHECKERS CATERING , LIVERMORE, CA CHARTWELLS CATERING, RENO, NV 2 BUSY 2 COOK, YAKIMA, WA OREGON STATE U CATERING, CORVALLIS, OR JOE’S GOURMENT CATERING, LIVONIA, MI UNIVERSITY OF RICHMOND, RICHMOND, VA YAKIMA VALLEY MEM HOSPITAL, YAKIMA, WA “EAT WELL, LLC”,COVINGTON, KY CALIFORNIA PIZZA KITCHEN, LOS ANGELES, CA MAYO FOUNDATION, ROCHESTER, MN TWO SWEET PEAS INC, VENTNOR, NJ MCHALE’S HOSPITALITY GROUP, COVINGTON, KY GOOD GRACIOUS! EVENTS, LOS ANGELES, CA WEGMANS FOOD MARKETS, ROCHESTER, NY MARY’S PARTY WORKS, VINTON, VA HILTON WORLWIDE, DALLAS, TX LA SPICE, LOS ANGELES, CA MAJESTIC GARDENS, ROCKY POINT, NY BLACK ANGUS RESTAURANT & CATERING, SIMCHA KOSHER CATERING, DALLAS, TX SULLIVAN UNIVERSITY, LOUISVILLE, KY SONOMA STATE UNIVERSITY, ROHNERT PARK, CA VIRGINIA BEACH, VA WOLFGANG PUCK CATERING, DALLAS, TX MY LIPS ARE SEALED CATERING, LUBBOCK, TX BUTLER’S PANTRY, SAINT LOUIS, MO SWEETWATER CUISINE,VIRGINIA BEACH,VA AMBER ROOM COLONNADE, DANBURY, CT EDMONDS COMMUNITY COLL., LYNNWOOD, WA CATERING PLUS, SAINT LOUIS, MO KAMAAINA SERVICE INC. CATERING,WAIPAHU,HI SIGNATURE GRAND, DAVIE, FL FOOD ART, MANCHESTER, MI TEMPLE SQUARE HOSPITALITY, SALT LAKE CITY, UT NELSON’S, WAKARUSA,I N APPLE CREEK INN, DE PERE, WI CANARD, MANHATTAN, NY BLACK TIE AFFAIRS CATERING, SAN ANTONIO, TX CLASE ALL OCCASIONS CATERING LLC,WALDO,OH THE HENRY FORD, DEARBORN, MI JEAN-MICHEL CATERING, MATTHEWS, NC CITY OF SAN CLEMENTE, SAN CLEMENTE, CA TRUMP ON THE OCEAN, WANTAGH, NY Visit our website to see even more of the companies that attend Catersource!

4 February 27-March 2, 2011 www.catersource.com | 800.932.3632 LEARN THROUGH NETWORKING

It is not just what you learn during the Conference that’s important! The ideas that YOU bring to the table are a vital part of the learning process, as are the people you’ll meet as you experience a real sense of community during the week. Meet, talk to and learn from other like-minded colleagues: people who fully understand your job, because it’s their job too! Networking Opportunities

New & Improved Attendee Lounge sponsored by This year the Attendee Lounge will be staffed by ICA members who will be on hand to help you meet other caterers for networking. The Attendee Lounge will also have roundtables for topic-based discussions among attendees, Connection Boards to post messages on and the ICA Resource Center where you will be able to browse marketing materials and menus from caterers across the country. Bring your USB flashdrive and you can download samples to take home with you! And, as always, use the convenient Cyber Plaza to catch up with your business back home.

Cocktails & Connections Welcome Reception Join us on The Cosmopolitan pool deck for the Sunday night Welcome Reception with hosted beer, wine and desserts. This is a great place for you to unwind and charge up all at the same time! Relax after the first day of the Conference and mingle with others as you discuss the business of catering and today’s most relevant catering issues with attendees from across the country.

START NETWORKING NOW! Do you want to know who else is coming to the Conference with a company just like yours? Contact Catersource president and founder Mike Roman after you register and he will personally connect you with similar attendees before the show. [email protected] 800.932.3632

www.catersource.com | 800.932.3632 February 27-March 2, 2011 5 SCHEDULE AT A GLANCE

SUNDAY 2/27 11:00am - Noon Coffee & Iced Tea MORNING AFTE 12:00pm - 1:15pm 1:30pm - 2:45pm #001 The Gold Medal. Winning #006 Sustainable Seafood. Strategies for Culinary The Right Choice For Your Competitions Catering Menus #002 The Perfect Fit Track: #007 The Perfect Fit Track: Manage Your Operations for Buffet and Buffet Station Ideas Better Results #008 The Roman Report 2011 #003 Delivering Exceptionally Memorable Guest Experiences… #009 How to Book the Schedule at a Glance Digital Bride’s Reception Anywhere!

#010 Safety and Sanitation What's happening at Catersource 2011? Plenty! The industry-leading education you've come #004 The Dos and Don’ts of the Successful Sales Professional in Your Kitchen to expect with some exciting new speakers, topics and tracks, as well as new contests, #005 No Passport Required. networking events and Tradeshow activities. All at the beautiful new Cosmopolitan Resort and Trends in Cultural Catering and Casino on the Las Vegas Strip! Weddings Visit www.catersource.com for more information. +PLUS 12 Event Solutions event industry sessions

MONDAY 2/28 6:45am - 7:45am Coffee & Pastries

7:30am - 8:45am 9:00am - 10:30am 10:45am - Noon Noon - 1:30pm 1:30pm - 2:45pm #101 The Business Roadmap. OPENING SESSION #105 Sous Vide Cooking XPERIENCE LUNCH #110 The Art of The Incredible Developing and Implementing a for Caterers Table Join fellow caterers as we kick off and “OUTSIDE THE BOX” Sound Strategic Plan for the 2011 Conference at this BOXED LUNCH EVENTS Profitability and Growth #106 How to Manage a #111 Hot Trend: Allergen-Free general session. We’ll present the Commission Based Sales Team Plan to take part in one of two fun and Gluten-Free Menus #102 Superstar Menus: How to winners of the 2011 Catersource lunch-time opportunities.You’ll get a Re-Invent Your Old Menus for #107 Sugar Fix! Decadent, #112 Management: ACE Awards and keynote speaker good meal and some educational Today’s Market Designed Chic & Doable The Hardest Things To Do Carr Hagerman will share his ideas to boot! Desserts #103 Once Upon A energetic and inspiring vision on #113 New Technologies that These are optional events and ticket Time...Incorporating “Story what it takes to go from good to #108 Caterer and Wedding are Catering Friendly! purchase is required to participate. Selling” Into Your Sales Process great! Planner Partnerships: Creating #114 How to Effectively a Winning Formula for Success #104 Executing Large Plated This event is included with your Manage Social Networking

Events: The Step by Step Process registration! #109 The Quickest Way To Raise Your Image & Profits + 9 Event Solutions event industry sessions +PLUS 7 Event Solutions event industry sessions and 9 Xperience Stage presentations PLUS and 18 Xperience Stage presentations

TUESDAY 3/1 6:45am - 7:45am Coffee & Pastries 7:30am - 8:45am 9:00am - 10:15am 10:30am - 11:45am Noon - 6:00pm #201 Making Money with Meryl: #206 Serving Dinner One Bite at #211 Value Meats: How to Create TRADESHOW Design a Time…Exciting New Hors Culinary Style and Flavorful Tastes Find thousands of ideas, products and services at one place d’oeuvre Style Dinner Menus with Less Expensive Cuts of Meat #202 The Perfect Fit Track: at one time.Take advantage of the many discounted show Best-Selling Menu Ideas #207 The Perfect Fit Track: #212 The Perfect Fit Track: specials, meet with your vendors face-to-face and discover Proper Pricing Techniques Your Money and You new suppliers that want to do business with you. #203 Navigating the New Health Care Reform and What it Means #208 Create Win-Win #213 Station Creations: Take part in more than 24 Xperience Stage and i-Stage for Your Company Relationships with Your Suppliers Designing Dazzling Displays of Festive Food & Beverages for presentations, watch the Tabletop Contest take shape and #204 Big Toque – Small Kitchen #209 Attacking The Corporate Wedding Receptions enter to win in the BIG TICKET Raffle! Marketplace For Leads #205 Roman’s Turnaround Clinic: #214 Group Dining Experiences Especially For Companies Still #210 From Downturn to Recovery That Are Relevant And Profitable Feeling The Pain of the Recession Learning from the Recent Past and Looking Forward with #215 You Made The Sale, Now Prominent Wedding Venues What? +PLUS 7 Event Solutions event industry sessions and 18 Xperience Stage presentations

WEDNESDAY 3/2 7:15am - 8:15am Coffee & Pastries 7:00am - 10:00am 9:00am - 2:00pm LAS VEGAS FACILITY TOURS TRADESHOW presented by NACE Come back to the Tradeshow on Wednesday for Live You’ll get a behind-the-scenes look at how they make things work in the Buffet Building, Tabletop Contest viewing and voting, and hospitality capital of the world! These facility tours will take you behind the another 20+ Xperience Stage presentations! scenes at some very exclusive places and only the Las Vegas Chapter of NACE can get you in! Once you complete your tour, buses will drop you off right at Winners of the BIG TICKET Raffle will be announced the Tradeshow. This event is included with your registration! at 1:00pm. Schedule is subject to change. to subject is Schedule

6 February 27-March 2, 2011 www.catersource.com | 800.932.3632 SCHEDULE AT A GLANCE ERNOON EVENING 3:00pm - 4:15pm 4:30pm - 5:45pm 5:45pm - 7:15pm 9:00pm #011 Sweet Success! Impressive #016 First Impressions… COCKTAILS & CONNECTIONS THE ART OF THE BAR: and Profitable Desserts for Dazzling Appetizers and Brilliant MIXING IT UP FOR SEARCH Dinner Parties Beverages for the Cocktail Hour Network with other caterers, Conference speakers, the 2010 ACE Award winners and members of the Get in the "spirit" as three event industry personalities #012 The Perfect Fit Track : #017 The Perfect Fit Track: Catersource Consulting Unit as well as visit special team up with three of The Cosmopolitan’s mixologists HR Solutions to Save You Time Marketing Your Business for the group networking areas. Complimentary beer, wine to create the perfect cocktail. and Money Next 365 Days and non-alcoholic beverages will be served. You will have the opportunity to sample each of the #013 Making Money with Meryl: #018 Learning to Measure This event is included with your registration! concoctions and then vote for your favorite by making a Weddings Learning…Are Your Staff Training donation to that team. All proceeds will go to the Programs Effective? SEARCH Foundation. #014 Understanding the Numbers...Basic Financial #019 Train the Trainer Networking at this event is included with your Literacy For Caterers registration, but you do need to make a donation to #020 BBQ…Learn How to Ignite SEARCH to participate in the cocktail sampling. #015 Starting or Enhancing a Your Sales and Profit Drop-Off Catering Division

and 24 Xperience Stage presentations

3:00pm - 4:15pm 4:30pm - 5:45pm 7:00pm - 10:30pm 7:00pm - 10:30pm #115 A Baker’s Dozen…Thirteen #120 The New Version of the Old ICA CATIE AWARDS PARTY A GO GO Great Ideas for Butler Passed Buffet & EVENT SOLUTIONS SPOTLIGHT AWARDS Hors d’oeuvre Enjoy a casual evening of twisted farm fresh food – Vegas style. The winner of numerous “Best of Las #121 Driving Employee Celebrate in high-tech fashion! MEET Las Vegas will be #116 Increase Corporate Drop- Performance & Retention During Vegas” awards, Hash House a Go Go has been featured the host to the 2011 ICA CATIE Awards. Held in Off Sales With Tastings Tough Times on Rachael Ray’s Vacation, The Martha Stewart Show conjunction with the Event Solutions Spotlight Awards, and on the Travel Channel’s hit show Man vs. Food. #117 How Hotel and Banquet #122 Closing Sales: The this year’s event will move above and beyond glitz and Come join us for big food, a signature cocktail, hosted Hall Operations Can Prosper in Salesperson’s Obligation glamour into a completely high-tech experience where beer and wine, music and entertainment, chef demos the New Catering Marketplace everything is possible. and a secret recipe giveaway. #123 Using Innovation as a #118 Susan Southerland’s Secret Strategic Management Tool in This is an optional event and ticket purchase This is an optional event and ticket to Reaching Brides at Every Today’s Ever Expanding is required to participate. purchase is required to participate. Planning Phase Experience Economy

#119 Building A Brand That #124 Wedding Menus: How to Optional events WILL SELL OUT Delivers For You And Your Turn Ordinary Menus into Customers Extraordinary Please purchase your tickets early.

8:00pm - Midnight THE TUESDAY NIGHT PARTY AT MARQUEE

Get ready to enjoy food, drinks and networking at the Tuesday Night Party in a one-of-a-kind Las Vegas nightclub experience. Marquee, the state-of- the-art nightclub at The Cosmopolitan of Las Vegas,

includes a $2 million AV package with multi-level

stages, LED runways, catwalks, lighting as well as

stunning décor that give the four unique club spaces

a smooth and vibrant flow.

This is an optional event and ticket purchase is required to participate.

2:30pm - 3:45pm 4:00pm - 5:15pm 5:30pm - 6:45pm #301 Three Chefs and a Designer, Act One: The Designs #305 The Perfect Fit Track: Leaving Las Vegas… CLOSING SESSION Creating an Action Plan for Success Wrap up a great week of education and come to see #302 From Tennis Shoes to Black Tie: Preparing For and the winners of the Tabletop Contest, T-shirt Design #306 Three Chefs and a Designer, Act Two: Training Staff to Handle University VIP events and Boxed Lunch Contest. Don’t miss your chance to The Menus #303 Pricing: Negotiation Tactics That Work win fabulous prizes like iPods, digital cameras and #308 Making Money with Meryl: Sales & Marketing registration packages at our traditional closing raffle. #304 Menu Development Through a Structured We will also be announcing the dates and location for Ideation Process #309 The ABCs of Producing Large Events 2012. This event is included with your registration!

www.catersource.com | 800.932.3632 February 27-March 2, 2011 7 EDUCATION Learn,Seek, Share, Grow

Catersource education will include the latest and most pertinent issues facing our industry. You’ll walk away with winning strategies, invaluable tools, new ideas, the latest trends and proven techniques for catering today; plus you’ll also have access to Event Solutions’ 50+ event-related sessions and demos! Our speakers represent a wide range of Mike Roman Meryl Snow Jonathan Chovancek Ian Scarth industry segments and bring their years Founder and President Owner Chef de Cuisine Professeur, Learning of expertise to the sessions being taught at Catersource Feastivities Events Culinary Capers Ecole hôtelière de the 2011 Catersource Conference & Philadelphia, PA Catering Lausanne, Vancouver, BC Lausanne, Switzerland Tradeshow. Here are just some of the talented industry leaders you can expect to see: Opening Session KEYNOTE Move Your Business from Great to Remarkable Doug Quattrini Joyce Scardinia Becker, Michelle Reinke, Senior Jamie Keating Operational Excellence CMP Policy Analyst, Labor & Executive Chef /Owner Manager, ARAMARK Events of Distinction Workforce Policy, National Rivermill Event Center Higher Education San Francisco, CA Restaurant Association, Columbus, GA Philadelphia, PA Washington, DC

Carr Hagerman Author/Producer/Speaker Carr Hagerman has spent nearly his entire life as a working, walkabout street performer. Carr saw the relationship between the audience, the Kim Hansen Alan Berg Ellen Harte Brian Palazzolo performer and the environment as a Owner Director Director of Key Owner powerful metaphor of our professional Kimberly’s Catering, The Knot Market Accounts, Classé Catering lives, of service and gratitude, and of Santa Cruz, CA Intelligence Tasty Catering, Catersource Consultant, Monroe, NY Elk Grove Village, IL Albany, NY making a lasting impression. He learned about the remarkable power of Natural Energy, the energy that is released when two or more people fully engage one another, where control is limited and freedom is maximized. When this happens, real creativity will flourish. In this fast moving, lighthearted and Joyce Inderbitzen Tama Murphy, Andrew Spurgin, David Everett proactive session, Carr will share the CMP, VP Events, Director of Certification Executive Director/Chef, Event Planner & secrets of great performers who not Hilton Worldwide and Training, CIA Waters Fine Catering, Designer, The JDK only entertain and delight, but who McLean, VA Hyde Park, NY San Diego, CA Group, Camp Hill, PA inspire. He’ll share a few simple ideas that will challenge you to think Visit our website for a full list of 2011 Catersource speakers differently about the future! complete with websites and links so you can view their work.

8 February 27-March 2, 2011 www.catersource.com | 800.932.3632

SUNDAY MONDAY TUESDAY WEDNESDAY 9

General Interest General G as fixed and unchanging, but one but unchanging, and fixed as he ethnic marketplace. ethnic he

February 27-March 2, 2011 2011 2, 27-March February Operations & Operations O Service S

ot for your seafood menus. seafood your for ot

ing the event to executing it. executing to event the ing g the sustainable seafood boat. He has worked with The Blue The with worked has He boat. seafood sustainable the g cessfully connect with your customers. your with connect cessfully Sales & Sales Marketing S M increase sales and your community profile. community your and sales increase elevate your next event. next your elevate language! any in bucks, contract from SUNDAY 1:30pm – 2:45pm – 1:30pm SUNDAY Therese Cole-Hubbs, ASC Event Services, Inc., Houston, TX Houston, Inc., Services, the of Event ASC segment large a Cole-Hubbs, is Therese market this into wedding break to how cross-cultural and challenge: ethnic The The day. we every When growing choice. and of business caterer the wedding become and marketplace diverse it culturally imagine often we catering, cultural of think 006 # SESSION Menus Catering Your For CA Choice Diego, Right San The Catering, Seafood. Fine Waters Sustainable severely Director/Chef, collapsed, Executive are Spurgin, fisheries do, Andrew world’s to the thing of right percent the 75 it's that know know and you Did help, last to the want spent You has Andrew threatened? way! or the on is depleted help worry, Don’t start? to where but pushin years 14 SESSION # 004 004 # SESSION Professional Sales BC Successful the of Vancouver, Don’ts and Catering, Dos of The Peake you that Manager, doing is Sales Wayman, salesperson Mahara “winning” things the top the what you with wondered ever share have will you If Mahara you. things for is the with session along this what, then not, matter are no does salesperson successful every that learn: will You avoid. they •suc to How 005 # SESSION Weddings and Catering Cultural in Trends Required. Passport No Ocean Institute, Scripps Institution of Oceanography, Chefs Collaborative and Collaborative Chefs Oceanography, of can he Institution words, other Scripps In Institute, Ocean passionfish.org. for co-founded perfect he recipes Defense; seafood Environmental sustainable great some share will Andrew help! learn: will You where. and catering. why what, who, the choices: seafood •sound make to How n what’s •and hot What’s look at today’s trends is enough to convince anyone that clients are looking for looking are clients that anyone convince the to of enough blend is trends balanced a for today’s at looking look they’re uncover and often, Most explore to different. session this something Attend You required! unconventional. the passport and weddings—no traditional and catering cultural in trends latest the learn: will t to selling for methods and •tips Marketing • How to properly identify their needs. their identify •properly to How under-deliver. and •over-promise away.” to not “got How that ones the with bridges •burn to not How • New recipes using sustainable seafood that are catering-friendly. are that seafood to seafood sustainable •using sustainable recipes uses New company your that fact the •market to How • How to market to the ethnic client. ethnic profitability. the to •increase to market to How recipes and menus to service food cross-cultural •and create to stations How action diagrams, floor •unique use to How big into translated be can that wedding Indian an of •elements Specific clients— ethnic with dealing when challenges the •overcome to How

EDUCATION Business & Business B Management M Sessions, speakers and schedule are subject to change. to subject are schedule and speakers Sessions, rce educational sessions are planned around and designated by Focus Icons to help you choose classes that are that classes choose you help to Icons Focus by designated and around planned are sessions educational rce successful companies. This session is session This companies. successful Presentation & Presentation Design D of a culinary team. culinary a of ether as a team to produce a winning combination. winning a produce to team a as ether to local media, culinary competitions are being hosted in every in hosted being are competitions culinary media, local to proven to elevate service performance to achieve customer achieve to performance service elevate to proven

Food & Food F Beverage Be Top Chef Top

equipment and ingredient constraints. ingredient and equipment but for any challenging catered event in general. general. in event catered challenging any for but event. sanctioned Federation) Culinary (American ACF this image the promoting SUNDAY Noon – 1:15pm – Noon SUNDAY • Effective management practices for seasonal/part-time service staff. service seasonal/part-time for practices •management Effective • Inspirational leadership techniques. leadership • Inspirational • Numerous service touches that will greatly impact your image. your impact greatly will that touches •service Numerous You will learn: will You wish to deliver passionate and exceptionally memorable service at their events. their at service memorable exceptionally and passionate deliver to wish satisfaction. This is a can’t-miss session especially designed for caterers who caterers for designed especially session can’t-miss a is This satisfaction. have been been have level – no matter what that level is. Brian will share insight and techniques that techniques and insight share will Brian is. level that what – matter level no anyone who is ready to get charged up for taking their service skills to the next the to skills service their taking for up charged get to ready is who anyone Wow! service doesn’t have to cost a cent! This session is designed to inspire to designed is session This cent! a cost to have doesn’t service Wow! • How to avoid the top 10 mistakes caterers make. caterers mistakes 10 top the avoid to How • NY Albany, Catering, Classé Owner, Palazzolo, Brian Consultant Catersource • Ways to spread the workload and responsibilities around to others. to around responsibilities and workload the spread to Ways • Experiences…Anywhere! Guest Memorable Exceptionally Delivering • Strategies for cutting operational costs. operational cutting for Strategies • 003 # SESSION • Seven good habits of highly successful caterers. successful highly of habits good Seven • plus tactics and strategies used by other other by used strategies and tactics plus learn: will You will share successful operational strategies used in their own catering businesses catering own their in used strategies operational successful share will immediately. use into put and home take can you that tips with jam-packed Bill Pannhoff, Owner, B&B Catering and Event Planning, Spring Lake, NC Lake, Spring Planning, Event and Bills two Catering The B&B operation. Owner, catering Pannhoff, your Bill managing for techniques latest the Learn Bill Hansen, CEO, Bill Hansen Catering, Miami, FL Miami, Catering, Hansen Bill CEO, Hansen, Bill The Perfect Fit Track: Manage Your Operations for Better Results Better for Operations Your Manage Track: Fit Perfect The SESSION # 002 002 # SESSION • How to plan and execute gourmet-quality menus under intense time, intense under menus gourmet-quality execute and plan to How • tog work to How • You will learn: will You Masa Yamashita, University of Tennessee of University Yamashita, Masa From competition. challenging and prestigious this for strategies winning their share Keith Sipek, University of Alabama; Keith Morrison, Mercer University; and Chefs: University; Winning Mercer Region Morrison, South Keith Alabama; of University Sipek, Keith they as competition Excellence Culinary ARAMARK national Education’s Paolo Stefani, National Completion Coordinator, ARAMARK, Chicago, IL Chicago, ARAMARK, Coordinator, Completion National Stefani, Paolo Higher ARAMARK from team winning 2010 the Join community. Hosted by Doug Quattrini, Operational Excellence Manager, Manager, Excellence Operational Quattrini, Doug by PA Hosted Philadelphia, Education, Higher ARAMARK The Gold Medal. Winning Strategies for Culinary Competitions Culinary for Strategies Winning Medal. Gold The SESSION # 001 001 # SESSION • How to mentally and physically prepare for not only an intense competition, intense an only not for prepare physically and mentally to How • as such competitions in triumph and in compete enter, successfully to How • by tool marketing and sales a as competitions” in “competing use to How • renewed passion for success! Catersou success! for passion renewed address relevant and important catering topics in an inspirational and motivating atmosphere. You’ll learn from experts and colleagues alike and experience a experience and alike colleagues and experts from learn You’ll atmosphere. motivating and inspirational an in topics catering important and relevant address tailored to your specific areas of interest: of areas specific your to tailored

More than 100 sessions, presentations and demos create the most comprehensive learning opportunity in the industry. Catersource education is designed to designed is education Catersource industry. the in opportunity learning comprehensive most the create demos and presentations sessions, 100 than More www.catersource.com | 800.932.3632 | www.catersource.com

EDUCATION Sessions, speakers and schedule are subject to change.

SESSION # 007 SUNDAY 3:00pm - 4:15pm SESSION # 011 The Perfect Fit Track: Buffet and Buffet Station Ideas

SUNDAY Bill Pannhoff, Owner, B & B Catering and Event Planning, Spring Lake, NC Bill Hansen, CEO, Bill Hansen Catering, Miami, FL Sweet Success! Impressive and Profitable Desserts for Dinner Parties One or two creative ideas will turn your current buffet presentations into huge Donna Ford, Owner/Pastry Chef, Sweet Memories Bakers, Apex, NC profits. You will learn buffet and food station ideas used by caterers coast-to- Donna Ford knows how to leave visions of sugar plums dancing in the head of coast. The session will focus on affordable presentations that are food-cost every guest at the end of an event. She also knows that desserts appropriate for friendly and customer pleasing. You will learn: caterers must be practical for the kitchen and the event location. Join Donna

• 20 innovative ideas for buffets and stations that you can for this fast-paced and idea-packed session on plated desserts. You will learn: quickly implement. • Recipes for plated desserts you can make without a pastry chef. • How to make equipment “recipes” so everything needed gets to the event. • Menu ideas for dessert sampler plates rather than the traditional • Correct food amounts for buffets. plated dessert. • Proper buffet design that will lead to happy guests and customers. • Dessert garnishes and presentation ideas that will brand your company. SESSION # 008 • Techniques and garnishes that can embellish the presentation of your current dessert menus. • What will and won’t work for catered dessert menus. The Roman Report 2011 SESSION # 012 Mike Roman, President, Catersource, Chicago, IL Each year, Mike offers attendees his observations, consulting tips and MONDAY predictions geared to creating sales, capturing proper profitability and The Perfect Fit Track : HR Solutions to Save You Time and Money enhancing professional growth and the overall quality of life for caterers. Mike Bill Hansen, Owner, Bill Hansen Catering, Miami, FL will provide attendees with a variety of in-the-trenches action plans that will Bill Pannhoff, Owner, B & B Catering and Event Planning, Spring Lake, NC insure success in 2011 and beyond. You will learn: How you lead and manage staff greatly determines your catering success. In • What caterers can expect in the next year. this session, you’ll learn the most progressive, up-to-date and effective ways of • Mike’s latest marketing ideas for getting new clients. training, motivating and managing your team toward improved performance • What pitfalls to avoid in 2011. and higher morale. It’s not easy being the HR manager and the owner or • Why caterers should be excited about the future. principal manager. This session will help you make important staffing decisions SESSION # 009 with confidence. You will learn: • The seven deadly hiring mistakes. • How to discipline and terminate low producers. How to Book the Digital Bride’s Reception • The latest update on healthcare reform. Alan Berg, Director, The Knot Market Intelligence, Monroe, NY • Ways to significantly cut your payroll processing costs. The reception still represents almost half of a bride’s wedding budget. So how SESSION # 013 do you make sure you’re getting her business? The trick is not only to know what you have to offer, but also to be able to communicate with her on a personal—and digital—level. You will learn: Making Money with Meryl: Weddings TUESDAY • Vital statistical information taken from The Knot Real Weddings Study that Meryl Snow, Owner, Feastivities Events, Philadelphia, PA will help you better understand the type of bride you are marketing to. Join Meryl as she shares her tips on becoming a profitable wedding caterer. • Everything from number of wedding guests, style of wedding, to type This interactive session will answer all of your questions regarding the three of venue and more. stages of a wedding: the sale, the planning and the execution of a bride and • The average amount spent on each vendor and total cost of the groom’s special day. You will learn: average wedding. • About the sale, including how to learn by role-playing, answering the most • Valuable insight on how you can use this data to communicate more difficult questions from the bride, how to nail the tasting and how to effectively with today’s tweeting, blogging and Facebooking bride, use your competitive edge. and book more business. • About the planning, including defining your role as a planner versus caterer, SESSION # 010 facts that you must know to be successful, working with industry pros, how to make a bride feel that she’s your only client and useful forms and procedures. Safety and Sanitation in Your Kitchen… • About the execution, including what you should be doing the week of, Alex Shortsleeve, Director of Education and Training, IMCEA, Austin, TX the day of and the week after the wedding. There are 76 million cases of foodborne disease every year in the United States SESSION # 014 and 5,000 of those prove fatal. Alex will teach you simple steps and

WEDNESDAY procedures you can take to prevent this from happening to your customers. This class is an introduction to food and environmental sanitation and food Understanding the Numbers: Basic Financial Literacy For Caterers handling safety for your on-premise kitchen and your field kitchens. You will Carl Sacks, Director, Catersource Consulting Unit, Woodland Park, NJ learn: Measuring financial health and understanding how accounting numbers • To understand the three hazards that can result in foodborne illness. influence our daily operations and business direction are essential building • The types of microorganisms, pathogens and toxins you must blocks for a successful company. Join our industry expert, Carl Sacks for an guard against. informative session on financial literacy specifically for caterers. You will learn: • The five risk factors that can result in foodborne illnesses. • The basic requirements for profitability. • How to implement the seven principles of a HACCP system. • How different types of caterers have different operating and financial goals. • From actual examples of profit and loss statements from successful caterers.

10 February 27-March 2, 2011 www.catersource.com | 800.932.3632 SUNDAY MONDAY TUESDAY WEDNESDAY 11 act the bottom the act February 27-March 2, 2011 2011 2, 27-March February “ Q. People travel from around the globe to eat at his at eat to globe the around from travel People Q. s and tricks for cooking BBQ better. BBQ cooking for tricks and s • Tip • • The right formula for making a profit selling BBQ. selling profit a making for formula right The • rent adult learning styles and how to make learning fun. learning make to how and styles learning adult rent management of people and reduce staff turnover with good training, good with turnover staff reduce and people of management • How to add a barbecue division to your existing company. existing your to division barbecue a add to How • training evaluation. training interest. people’s Carlos Silva, Managing Partner, and Steve Overlay, Executive Pit Master, Master, Pit Executive Overlay, Steve and Partner, Managing Silva, Carlos Memphis Championship Barbecue, Las Vegas, NV Vegas, Las Barbecue, Championship Memphis SESSION # 020 020 # SESSION Profit and Sales Your Ignite to How Learn BBQ: “The as known is Mills Mike and Founder Champion Barbecue World Championship four-time a Memphis is He as known barbecue. of otherwise world the May, in in Legend” Memphis at Champion World Grand three-time BB of Superbowl the SESSION # 018 018 # SESSION Learning: Measure to Effective? Learning Programs Training Staff Training, Your and Are Certification of Director Murphy, NY Tama Park, help Hyde will America, session of This it! Institute prove Culinary Now The great! are programs. programs training training your for staff model Your investment) on imp (return and ROI an results develop you business drive should training your all, After 019 # SESSION CA Trainer Cruz, the Santa Train Catering, staff? Kimberly’s your of Owner, member a or Hansen, Kim you. yourself for is clone could session you this wish chef, ever head you a or Did others manager a coach to owner, learn an you are help you will your Whether that in methods effective and more feel techniques staff, share will training Kim in confidence your build skills, job in daily original bar and grill in Murphysboro, IL. Carlos and Steve have learned the learned have Steve and Carlos IL. this in Murphysboro, in barbecue grill of and bar business the original teach will and Mike, from barbecue of art learn: will business. You BBQ your session. growing for ideas marketing and Sales • line. You will learn: will of You levels line. qualitative and quantitative various the •identify To evaluations. training of levels the of applications the •discuss To calculations. ROI the •through work line. to How bottom the impacts training •that prove To learn: will You staff. good keep and attract to way powerful a is effectively. which and quickly staff train to methods •tested and coaching. by Tried skills new learn to people • motivate to sessions. How coaching effective hold short and •across prepare to How message your get to coaching—how •of Principles • Diffe

home and home EDUCATION Say it Best... it Say Sessions, speakers and schedule are subject to change. to subject are schedule and speakers Sessions, Our attendees Our J. Thomas J. Crystal Gardens Banquet Center, Howell, MI Howell, Center, Banquet Gardens Crystal ic team promises a packed 75-minute packed a promises team ic “Wow! Catersource was a great experience! We experience! great a was the Catersource classes, “Wow! The year. next back be were definitely will knowledge the and instructors, tradeshow, you!” thank valuable…again, extremely Richard will provide a road map that map road a provide will Richard “ paid in a timely manner. timely a in paid ative cocktails and culinary bites. culinary and cocktails ative rketing using rketing

social media. social events large and small. and large events innov create “first-touch” marketing. marketing. “first-touch” competitive specific your share advantages. best. works friendly recipes to shake up your next special event. special next your up shake to recipes friendly SUNDAY 4:30pm - 5:45pm 5:45pm - 4:30pm SUNDAY leave this session with a variety of marketing tools that you can take take can you that tools marketing of variety a with session this leave combined nine decades of educational and ownership experience. You will You experience. ownership and educational of decades nine combined Bill Hansen, Owner, Bill Hansen Catering, Miami, FL Miami, Catering, their Hansen from Bill strategies Owner, marketing Hansen, Bill effective most their share will Bill and Mike Mike Roman, President, Catersource, Chicago, IL Chicago, Catersource, President, Roman, Mike The Perfect Fit Track: Marketing Your Business for the Next 365 Days 365 Next the for Business Your Marketing Track: Fit Perfect The SESSION # 017 017 # SESSION • Experience an interactive cocktail setting where the chef and mixologist and chef the where setting cocktail interactive •an Experience • Classic and new techniques, recipes and service styles that are great for for great are that styles service and recipes techniques, •new and Classic In this session, you will learn: will you session, this In and cutting-edge cocktails. This dynam This cocktails. cutting-edge and hour! cocktail next your at impression lasting that make will that presentations show you how to impress your clients and guests with innovative appetizers innovative with guests and clients your impress to how you show unique for ideas and recipes beverage and food new with filled session Good Gracious! Events, Los Angeles, CA will Dan Angeles, and Los Joanne Events, hour! Gracious! cocktail Good the with begins event special every Nearly Joanne Purnell, Chef de Cuisine and Dan Smith, Mixologist/Event Specialist, Mixologist/Event Smith, Dan and Cuisine de Chef Purnell, Joanne Brilliant Beverages for the Cocktail Hour Cocktail the for Beverages Brilliant First Impressions: Dazzling Appetizers and and Appetizers Dazzling Impressions: First SESSION # 016 016 # SESSION sizes and types of catering businesses. catering of types and sizes since this kind of catering continues to be an important revenue source for all for source revenue important an be to continues catering of kind this since Also, a significant number of social caterers are now embracing drop-off events drop-off embracing now are caterers social of number significant a Also, Richard Radbil, CEO, Southern Entity Management Inc, Austin, TX Austin, Inc, Management Entity catering. lunch Southern and CEO, breakfast Radbil, Richard delivered ordering again once are Corporations Starting or Enhancing a Drop-Off Catering Division Catering Drop-Off a Enhancing or Starting SESSION # 015 015 # SESSION • The importance of “inbound” and and “inbound” of importance The • and define identify, to How • marketing of type What • ma for Tips • in marketing. You will learn: will You marketing. in marketing dollars. Mike and Bill are true experts true are Bill and Mike dollars. marketing significant increases in sales using the least amount of amount least the using sales in increases significant put to work without investing a fortune. This session will show how to make to how show will session This fortune. a investing without work to put • Cocktail and culinary inspirations, impressive presentation ideas and catering and ideas presentation impressive inspirations, culinary • and Cocktail •getting for Systems • Tips on delivering your catering in this security conscious world. conscious security this in catering your •delivering on Tips • Easy ways to take your food presentations from normal to unique. to normal from presentations food your take • to ways Easy • Inexpensive marketing concepts that will get you new business. new you get will that concepts •marketing Inexpensive product lines for both corporate and social clients. You will learn: will You clients. social and corporate both for lines product describes how to capture, produce and deliver these profitable drop-off catering drop-off profitable these deliver and produce capture, to how describes

• How to become a drop-off catering leader in your market. your in leader catering drop-off a •become to How www.catersource.com | 800.932.3632 | www.catersource.com EDUCATION Sessions, speakers and schedule are subject to change.

MONDAY 7:30am – 8:45am MONDAY 9:00am – 10:30am SESSION # 101 OPENING SESSION Join fellow caterers as we kick off the 2011 Conference at this general session. SUNDAY We’ll present the winners of the 2011 Catersource ACE Awards and honor our The Business Roadmap: Developing and Implementing a Lifetime Achievement Award winner. Sound Strategic Plan for Profitability and Growth Warren Dietel, President, Puff ‘n Stuff Catering, Orlando, FL Keynote speaker Carr Hagerman will take the stage for a fast-moving, Success in today’s environment requires a vision of your organization’s future lighthearted and proactive session. He will share the secrets of great performers direction and a course to get there. Taking the time and effort to develop a who not only entertain and delight, but also inspire. He'll share a few simple sound plan with measurable goals is the key to setting your company apart ideas to move your business from great to remarkable and challenge you to from the competition. You will learn: think differently about the future. • How to craft and implement a successful plan that your team will support. • How to drill to the core to discover the unique qualities your company can use to differentiate itself from the competition. • How to leverage social media and use it as the new word-of-mouth. MONDAY 10:45am- Noon SESSION # 102 SESSION # 105

Superstar Menus. How to Re-Invent Your Old Menus for Today’s Market Sous Vide Cooking for Caterers Ken Barrett, Executive Chef, Different Tastes, Boston, MA Jamie Keating, Executive Chef /Owner, Rivermill Event Center, Colombus, GA MONDAY Joanne Purnell, Chef de Cuisine, Good Gracious! Events, Los Angeles, CA Sous vide, the art of cooking and reheating foods perfectly “under vacuum,” is Tired of the same old menus? Want to create excitement about what your a cooking technique widely used in many 5-Star restaurants. Cooking sous vide kitchen is doing? Explore design ideas that will add creativity to your menu produces foods cooked to the perfect temperature while preserving color, and your company profile. Chefs Joanne and Ken will teach how to revamp nutrients and the texture of the product. Chef Keating will demonstrate sous your “tired” menu items to compete with today’s latest food trends. You will vide cooking and show you how you can integrate this technique into your learn: kitchens, both on- and off-premise. You will learn: • How easy it is to add flair to your current menu items. • How to safely prepare sous vide menu items within the specifications of • Dramatic menu design that actually involves less work in the kitchen! HACCP. • New food and fashion trends to excite clients and increase sales. • How to work with your vacuum packaging vendor. SESSION # 103 • The complete technique for sous vide cooking including time and temperature specifications and the process of breaking down muscle tissue. • Finishing techniques for off-site events and specific methods for selling sous Once Upon A Time...Incorporating Story Selling Into Your Sales Process vide menu items for your events. Cliff Schamber, CPCE, CMP, Director, Catering Sales Solutions and Support, SESSION # 106 Marriott International, Bethesda, MD It has been said that accomplished sales people all have one common trait: They are accomplished storytellers. Their ability to paint a compelling picture How to Manage a Commission Based Sales Team TUESDAY that evokes emotion, delivers a clear message and motivates the customer into Jennifer Delaye, CEO, and Drew Miller, CFO action undeniably contributes to their continued success. You will learn: The JDK Group, Camp Hill, PA • How to tell a compelling story. “I am in charge of a commission sales team: now what do I do?” With the • How storytelling gets your prospects interested in your services. current changes in the catering industry, especially with the economic recession, • How to craft a story that creates expertise, trust and lasting relationships. many firms are transitioning to commission-based sales staff. Most small and • How to know when to stop telling your story. mid-sized firms do not have the luxury of a Director of Sales and this duty SESSION # 104 often falls on the Owner/President. But not many owners have experience as the Director of Sales or as a manager of a commission-based sales force. A new set of management skills must be acquired to be successful. Join this session to Executing Large Plated Events, the Step by Step Process learn a collection of best practices to effectively lead, manage and motivate Tim McLaughlin, Corporate Executive Chef, VP Culinary, commission-based sales people. You will learn: Restaurant Associates, New York, NY • How to attract, hire and train commission sales staff. Cold food cold and hot food hot for a 2,000-person plate-served dinner? No • How to drive, inspire and manage a commission sales team. problem for Executive Chef Tim! In this unique, and never offered before • To identify the pulse points that you as the manager/ leader need to track. session, you will learn what you should do and not do to insure success for serving platted multi-course meals in all sorts of locations. Imagine serving

WEDNESDAY 2,000 guests without holding plates ahead of time in warmers, caves, Queen Marys or hot boxes. You will learn: • How to preplan and organize your staff and equipment. • Ways to plan the menu to lessen cooking time and procedures. • Methods to organize your dish-up to serve immediately without Our attendees holding plates.

• Get checklists that will make mega event serving easier. Say it Best...

“This was an excellent training experience for everyone at the company. Thank you for “ “ everything!” K. Wessman 12 February 27-March 2, 2011 Le Cordon Bleu,www.catersource.com Las Vegas, NV | 800.932.3632 EDUCATION Sessions, speakers and schedule are subject to change.

SESSION # 107 MONDAY 1:30pm – 2:45pm SESSION # 110 Sugar Fix! Decadent, Designed Chic & Doable Desserts Andy Snow and Meryl Snow, Owners SUNDAY Feastivities Events, Philadelphia, PA The Art of The Incredible Table No more pastry displays or wedding cakes as dessert! Meryl and Andy Snow Sofia Riley, CEO, and George Marinos, President share the stage as they divulge the dynamics of sweet endings for catered Thank Goodness It’s Sofia, Long Beach, CA events. They will reinvent the classics with a spin in Sugar Fix Performance A memorable meal needs to be matched with an equally memorable and Stations, including step-by-step menu development, design elements, logistics impressive table setting. Whether you are setting the bride and groom apart and sales and marketing for each station. This session is ideal for the chef, from the rest of the guests, hosting an intimate dinner or bringing special planner, designer and sales team. You will learn: touches to a large gathering, the perfectly designed table is a must. Sofia and • How to reinvent old favorites like Bananas Foster, Strawberry Shortcake, George will show you cutting-edge designs, ideas and inspirations to set your ice cream sundaes and more into new profitable menu items and exciting tables apart. You will learn: dessert stations. • New tabletop design and décor ideas that you can sell in your marketplace. • How to design the station, the menu ingredients, the equipment list and • How to blend the table design and the service elements together for the the logistics necessary at these performance stations. perfect guest experience. • How to update your tried and true coffee stations with new presentations • How one beautiful table can translate into bigger profits. and ingredients. SESSION # 111 SESSION # 108

Hot Trend: Allergen-Free and Gluten-Free Menus MONDAY Caterer and Wedding Planner Partnerships: Creating a Ellen Karlin, MMSE, RD, LDN, FADA, Nutrition Consultant, Owings Mills, MD Winning Formula for Success The increasing prevalence of food allergy and gluten sensitivity has resulted in a Pauline Parry, President, Good Gracious! Events, Los Angeles, CA growing demand for allergen-free and gluten-free foods. Caterers must be able Chef Molly Kruger, Chef Molly Culinary Artistry, Laguna Hills, CA to face the challenge of offering delicious and beautifully presented allergen-free Tracey Kumer-Moore, JWIC, Your Las Vegas Wedding Concierge, Las Vegas, NV and gluten-free menus for these guests. You will learn: Carol Rosen, CSEP, Parties by Carol, Los Angeles, CA • The science behind the increased number of guests with food allergies. Liese Gardner, Mecca Communications & Fuel Blog, Los Angeles, CA • New menu ideas that meet the needs of food-allergic guests. The main ingredient for creating a successful wedding is a trusting, creative • How to become proactive when catering to guests with food allergy and caterer/wedding planner partnership. The formula for building brand loyalty gluten sensitivity. and successful, valuable partnerships with wedding planners requires the • What precautions you should take to prevent allergic reactions at catered perfect balance of personalities, individual styles, skill sets and professionalism. events. Join an esteemed panel of high-profile, award-winning wedding caterers and planners in this lively and enlightening session. They will answer questions and SESSION # 112 share their thoughts on how they developed their own unique caterer/planner partnerships that led to their successes as industry trend setters and most Management: The Hardest Things To Do importantly, team collaborators who create spectacular weddings every time. Mike Roman, President, Catersource, Chicago, IL

You will learn: TUESDAY Mike will share information from his newest book, focusing on the most • The key ingredients wedding caterers must bring to the table to cultivate difficult duties facing owners/managers pertaining to staff, profitability and brand loyalty and relationships with wedding planners. company growth. Everything from stopping gossip and delegating tasks to • The key ingredients wedding planners must bring to the table to instill motivating staff and neutralizing stress will be discussed. The ideas presented confidence, trust and professionalism with wedding caterers. will enhance leadership skills of those attending. You will learn: • Which three actions are most important to partnering for client success in the • The differences between managing and leading. proposal, planning and production stages of a wedding? • Why “being fair” with staff is never fair. • Positive, proactive and mutually beneficial values and actions essential to the • Tips on working with family members. long-term growth and value of the caterer/planner partnership. • The importance of asking questions instead of giving answers. SESSION # 109 SESSION # 113

The Quickest Way To Raise Your Image & Profits New Technologies that are Catering Friendly! Brian Palazzolo, Owner, Classé Catering, Albany, NY Ian Millar, Professor of Information Technology CHTP, Ecole Hoteliere de Catersource Consultant Lausanne, Le chalet a Gobet, Lausanne, Switzerland Why do some companies get most of the sales? It’s because they have the most The latest innovations in technologies available to caterers are simply amazing! respected brand name in the minds of shoppers. Brian will teach you how to Professor Ian Millar will simplify the complexities of the newest technologies WEDNESDAY quickly increase your company’s image and name recognition in the minds of and explain how caterers can harness them to set their companies free from the catering buyers. You will learn: drudgery of many types of manual work. You will learn: • Steps to enhance your image and leap past your competitors. • Ways to decide which of the new catering technologies add the most value • Operational strategies that will excite your marketplace. to your company. • Formulas and ratios that will create efficient management results. • The technologies your customers will be expecting from your company. • New service strategies that will result in increased profitability. • Systems to evaluate and justify investing in technology. MONDAY Noon – 1:30pm • Technological benefits in marketing, selling and maintaining customer Lunch Break relationships.

www.catersource.com | 800.932.3632 February 27-March 2, 2011 13 EDUCATION Sessions, speakers and schedule are subject to change.

SESSION # 114 SESSION # 117

How to Effectively Manage Social Networking How Hotel and Banquet Hall Operations Can Prosper in the SUNDAY JoAnne Kruse, Founder, HCpartners, Chester, NJ New Catering Marketplace Carolyn D. Richmond, Partner and National Co-Chair Hospitality Practice, Carl Sacks, Director of Consulting, Catersource, Woodland Park, NJ Fox Rothschild LLP, New York, NY For most hotel and banquet hall venues, what worked a few years ago to Social networking, properly managed, can greatly expand the connections attract events is not what is working in today’s market. As Catersource’s between a company and its employees, customers and vendors. Unfortunately Director of Consulting, Carl has collected information from many of the most this new method of communicating and connecting, when improperly successful on-premise locations nationwide and identified the common factors managed, can create an entirely new set of business and (surprise!) legal that lead to their continued success. Join Carl as he helps you understand how problems for managers and their companies. What’s the distinction between the event venue fits into the “hierarchy of desires” of the event buyer, and how personal and business use of social media? Who responds to comments made this has effected the competitive market. You will learn: about your organization? How do you protect your brand, your image as an • Examples of the most successful on-premise locations nationwide and employer and your intellectual property? What platforms can you get active on learn what they have in common. and how can you do so? How do you balance marketing in the social media • About commercial banquet facilities and how they vary by region. world with the employment and risk concerns of the real world? This session • How the financial model for commercial on-premise venues examines the best and worst practices, with special emphasis on employment, varies from the off-premise catering business. HR and related legal issues. You’ll leave this session with a much better • How off-premise caterers are getting a piece of the on-premise understanding of how to operate in ways that minimize the risks to your market – and how this has changed the off-premise business. company of social networking. You will learn: SESSION # 118

MONDAY • Social media and networking: what is this new communication tool and how is it being used in the industry? • Establishing & maintaining the employment brand: social media and Susan Southerland’s Secret to Reaching Brides at Every Planning Phase networking as a tool in the employment arena. Susan Southerland, National Wedding Expert, • Policy and practice discussion and tips: risks and opportunities for social The Perfect Wedding Guide, Orlando, FL media/networking in employment. Did you know that there are four distinct phases that every bride goes through • Best practices and the future state of social media and networking as when planning her wedding? You have an opportunity to sell to her as well as tools for employers. gain referrals and future business at each one. At every stage, your messages MONDAY 3:00pm - 4:15pm and methods have to change. In this seminar, Susan will share her secrets for making the most of every wedding sale. You will learn: SESSION # 115 • How to identify the four phases. • The best methods to reach brides at each phase. • How to use the phases to maximize sales with existing and new clients. A Baker’s Dozen: Thirteen Great Ideas for Butler-Passed Hors d’oeuvre Jonathan Chovancek, Chef de Cuisine, SESSION # 119 Culinary Capers Catering, Vancouver, BC Butler-passed hors d’oeuvre are defined as bite-size morsels that are not only Building a Brand That Delivers for You and Your Customers beautiful but that explode with flavor as the guest bites into them. They are the TUESDAY Peter Steve, Jr., Managing Partner, and Donna Hansbury, President, crucial first impression at a great event. Join Catersource favorite, Chef Ideaworks Food Marketing, Plymouth, PA Jonathan, as he shares new and exciting ideas for these tiny and tasty Branding: the use of advertising, distinctive design, and other means to make appetizers. You will learn: consumers associate a specific product with a specific manufacturer. Join Peter • Thirteen new show-stopping and marketable butler-passed hors d’oeuvre and Donna for this session and you will learn what a brand is and isn’t, why it recipes for menus that will work in your market. matters to your customers and why it is so critical to your business success. • New ideas for unique passing vessels and presentations. You will learn: • Tips and techniques to train the event site culinary team so that each item is • The importance of your brand promise. produced perfectly every time. • How to make the emotional connection between your brand and SESSION # 116 your customers. • How to best position your brand to meet your business objectives. • How to turn your customers into brand champions. Increase Corporate Drop-Off Sales With Tastings Ellen Harte, Director of Key Accounts, Tasty Catering, Elk Grove Village, IL Ellen’s company sells over $4 million in corporate drop-off catering each year. Learn how a well-planned program of free tastings has accounted for the majority of these sales. They don’t give free food to everyone; only those who And you get WEDNESDAY meet their rigid qualifying process become “tasting worthy.” You will learn: • The preliminary questions to determine if a prospect is “tasting worthy.” More! • How bringing tastings to prospects will bring great rewards and referrals. Catersource’s co-location with Event Solutions Idea Factory • When to send a salesperson along with the food. means you also get access to all event-related educational • Marketing tips that get prospects to call you to arrange for a tasting. • What sales materials to send or bring along with the food—including a sessions as part of your full Catersource package. Whether PowerPoint presentation. your interest is design, planning and production, technology, social media, audio visual or business, you’ll find it here! Visit our website for details on the full Idea Factory educational schedule.

14 February 27-March 2, 2011 www.catersource.com | 800.932.3632 EDUCATION Sessions, speakers and schedule are subject to change.

MONDAY 4:30pm - 5:45pm SESSION # 123 SESSION # 120 Using Innovation as a Strategic Management Tool in Today’s

Ever-Expanding Experience Economy SUNDAY The New Version of the Old Buffet Ian Scarth, Professor of Food and Beverage Strategy, David Reusche, National Director, Catering Excellence, Ecole Hoteliere de Lausanne, Chalet-a-Gobet, Lausanne, Switzerland ARAMARK Higher Education, Philadelphia, PA As a creative industry, innovation has always been crucial to the success of the For most caterers, the classic buffet table is an essential element in your daily hospitality trade in general and catering in particular. While the experience sales and operations. The continual challenge of updating the design elements economy equals and even supersedes the service-based economy, the and menu items, while respecting the client’s budget parameters, is not easy. importance of managing and encouraging innovation is a key skill for caterers This challenge is faced daily in the university and college catering market and at all levels. this session will share creative ideas and solutions for keeping your buffets updated, edgy and affordable. You will learn: The most successful caterers are well aware of the need to deliver original and • Designs and reinvented menus that make your buffet tables high-quality products supported by exceptional service. Their goal is building a fresh and new. complete experience for a wedding, corporate event or gala that clients and • How, where and why buffet items should be set on the table for the guests can relate to as if it were designed for them personally. guests’ convenience and the most efficient service flow. • Creative ideas for keeping hot food hot and cold food cold. Understanding the relationship between product, service and experience is • How to train your staff to set, service and break down buffets efficiently. critical. Competitive forces and the presence of increasingly knowledgeable and SESSION # 121 demanding customers will require caterers to challenge themselves to look at customer value creation in new and innovative ways. Ian will explore the need MONDAY for innovation and suggest ways in which creative thinking can be used as a Driving Employee Performance & Retention During Tough Times strategic management tool to help achieve superior event experiences. These JoAnne Kruse, Founder, HCpartners, Chester, NJ will in turn support the exclusive goal of sustainable competitive advantage. Bad news: If your company isn't growing in this economy, your top performers You will learn: may decide that they are better off somewhere else. Worse news: Forward- • How to identify and manage the various stages of innovation. thinking competitors are actively soliciting your top performers and cherry • How to foster the culture needed to encourage innovation within picking others who have critical, hard-to-find skills. During tough times, an organization. strongly managed businesses do more than survive – they thrive. Learn how to • The role individuals within an organization play as they implement keep your current employees engaged and productive with proven, cost- an innovation-driven strategy. effective strategies to reward, motivate and develop your top performers when SESSION # 124 money and growth opportunities are limited. You will learn: • Why turnover still matters in this economy and how to solve for “bad turnover.” Wedding Menus: How to Turn Ordinary Menus into Extraordinary • How to get better performance from your average players and even Linda Sample, President, and Shawn Bittman, Executive Chef, more from your top performers. A Thyme to Cook, North Stonington, CT • Talent development and retention programs on a tight budget. Are you tired of the same tenderloin and salmon for wedding menus? Staying • Lessons learned from best practice companies. on the cutting edge of the trends in wedding menus may be just the thing that TUESDAY SESSION # 122 will help you sell more weddings. Join Linda and Shawn to get new ideas and concepts that will rock your wedding world. You will learn: • New ideas and concepts for seated wedding menus. Closing Sales: The Salesperson’s Obligation • Special menu techniques that will make your weddings unforgettable. Mike Roman, President, Catersource, Chicago, IL • Updates for tried, true and tired menu items. The greatest sales presentations will not work unless the salesperson understands how to ask for the order and get the deposit check. A proper close starts at the beginning of the sales presentation, not at the end. Mike will teach the dos and dont’s of turning shoppers into clients in the shortest amount of time. If you sell, then this is a can’t-miss session. You will learn: • Selling scripts that will help close the shopper. • How to handle objections during the close. • How to reduce your nervousness during the close. Our attendees

• Multiple techniques to get the sale quicker. Say it Best...

“I went to Catersource 2010 as a bright eyed WEDNESDAY first timer happily unaware of the depth of my “ “ own catering ignorance, I have come home with so much to polish, shore up, revamp, and toss out.....thanks again.” T. Dolyniuk Blackbird Catering, Saint Helens, OR

www.catersource.com | 800.932.3632 February 27-March 2, 2011 15 EDUCATION Sessions, speakers and schedule are subject to change.

TUESDAY 7:30am – 8:45am SESSION # 204 SESSION # 201 Big Toque, Small Kitchen

SUNDAY Ken Barrett, Executive Chef, Different Tastes, Boston, MA Making Money with Meryl: Design Cooking for 3,000 in an 800-square-foot kitchen? No problem! If you have Meryl Snow, Owner, and Christopher Weidenhammer, Creative Director, limited kitchen space or small culinary teams, this session will give you the Feastivities Events, Philadelphia, PA tools to tackle any size party. Chef Barrett will share tricks that smaller Caterers today are not just selling food, but also the design that complements companies use in kitchen management, food production and event execution. the food. Simple yet effective design elements will add dollars to every event. You will learn to turn those insurmountable numbers into mounds of success Meryl and Christopher will show you how to sell and incorporate the design as well as: dollars into your proposals. Ideas from Meryl’s new DVD Style Me Pretty: • The keys of staffing and how to use each person on your team to Reloaded will be presented. You will learn: the maximum efficiency. • How to capture design dollars even if you don’t have a design division. • How to effortlessly wear seven hats within your organization. • How to design simple tablescapes that your team can set up in minutes. • How to use your limited space to maximum impact and plan for • New design ideas from food to table. future growth.

SESSION # 202 • Smart sales techniques for smaller kitchens. • How to use your vendors effectively. SESSION # 205 The Perfect Fit Track: Best Selling Menu Ideas Bill Hansen, Owner, Bill Hansen Catering, Miami, FL

MONDAY Bill Pannhoff, Owner, B & B Catering and Event Planning, Spring Lake, NC Roman’s Turnaround Clinic: Especially For Companies Still Feeling This session is all about what’s hot and not in menus. Learn how caterers have The Pain of the Recession increased sales with innovative menus that are also cater-friendly. Bill and Bill Mike Roman, President, Catersource, Chicago, IL have researched what menus are winning by surveying Catersource Magazine Is your company off track? Struggling for sales? Are payroll and expenses out subscribers. The results will show what drop-off and full-service menus are of control? While 70 percent of catering businesses are currently returning to selling best. As a bonus, they will share with you the top five foodie websites. pre-recession successes, 10 percent are still in the seriously troubled category You will learn: facing possible closure, and another 15 percent are in limbo and could go either • Ways to sell menus that your kitchen staff will love to make. way. • Five hot drop-off menus and ten hot full-service menus. • The hottest menu presentation ideas with amazing pictures. During this advanced consulting session, Mike will lay out a no-holds-barred, • Blow torch cooking ideas from Chef Bill. honest and realistic action plan that will get or keep your company on track in SESSION # 203 2011. Mike will present realistic advice that will give troubled companies the best chance to beat or neutralize their problems.

Negotiating the New Health Care Reform and This session is designed to help caterers who are facing serious difficulties, but What it Means for Your Company all attendees are invited to attend, especially those among the 70 percent doing Michelle Reinke, Senior Policy Analyst, Labor & Workforce Policy, National Restaurant well who wish to hear Mike’s suggestions to insure their own continued

TUESDAY Association, Washington DC successes. Worried about how the new Patient Protection and Affordable Care Act will impact you, your business and your employees? Attend this session where TUESDAY 9:00am – 10:15am Michelle will walk you through the law’s complex requirements for all sizes of SESSION # 206 employers, and discuss what you need to do to prepare. You will learn: • What do all employers need to do, regardless of size? • What are the law’s requirements for offering coverage and penalty liability? Serving Dinner One Bite at a Time: Exciting New Hors d’oeuvre-Style • What should operators be preparing for in 2011, 2012 and beyond? Dinner Menus Eric LeVine, Executive Chef/Operations Manager, Encore Catering, Hanover , NJ Guests at dinner parties today don’t always have a chair; they may simply stand while grazing through an entire menu of bite-sized and uniquely presented hors d’oeuvre and mini entrees. Eric’s new book Stick It, Spoon It, Put It in a Glass is filled with creative, cost-effective and new appetizer ideas for your menus. Join Eric as he demonstrates several recipes from the book and Our attendees creates some take-home menus you can use for your events. You will learn: • How to do multiple presentations for the same recipe.

WEDNESDAY Say it Best... • Resources for unique sticks, spoons, glasses and other mini vessels. • A complete menu for a butler-passed dinner party including recipes,

“I think it would have been impossible to walk food costs and suggested retail pricing. away from this week with out learning “ “ something...an unbelievable amount of energy in the air, I felt I could do anything! And now, only 2 weeks later, I have put some things into practice with success!” J. Hinojosa Jo Foody’s Catering, Vancouver, WA 16 February 27-March 2, 2011 www.catersource.com | 800.932.3632

EDUCATION Sessions, speakers and schedule are subject to change.

SESSION # 207 TUESDAY 10:30am - 11:45am SESSION # 211 The Perfect Fit Track: Proper Pricing Techniques

Mike Roman, President, Catersource, Chicago, IL SUNDAY Bill Hansen, Owner, Bill Hansen Catering, Miami, FL Value Meats: How to Create Culinary Style and Flavorful Tastes with Less Mike and Bill will cover proven strategies for pricing catering food and Expensive Cuts of Meat services. You don’t need to be a CPA to run a catering business, but you do Domenic Chiaromonte, Owner/Chef, Tazza Restaurant/Catering Trendz, need to understand the importance of pricing and how pricing impacts your Woodbridge, Ontario business and profits. You will learn: Client budgets can sometimes prevent us from buying expensive grades of • What costs need to be covered in your price. meats and proteins. Today, we have to be crafty and shop for items that meet • How and when to raise prices. the budget parameters but allow us to be profitable and stylish. Somehow, we

• The different ways to price your catering. have to transform these lower priced options into tasty, tender and beautiful • How to limit price objections from buyers. works of culinary art. Join Dom as he shares some different methods and cooking ideas that will still provide your clients with a beautiful tasty meal. SESSION # 208 You will learn: • The proper aging techniques. • Methods of cooking that will ensure a tender finished product. Create Win Win Relationships with Your Suppliers • Unique presentation ideas. Warren Dietel, Owner, Puff ‘n Stuff Catering, Orlando, FL • Tips to share with the sales staff when selling value meats. Warren will tell you how to enhance the relationship with your key suppliers and get the best deals on the products you use most. You will also completely SESSION # 212

understand how the supply chain process actually works and how to control MONDAY costs as your product moves from manufacturer to final distribution. You will learn: The Perfect Fit Track: Your Money and You • How to leverage your purchasing power directly with key manufacturers. Bill Hansen, Owner, Bill Hansen Catering, Miami, FL • About master distribution agreements and how to maximize Bill Pannhoff, Owner, B & B Catering and Event Planning, Spring Lake, NC Manufacturer Rebate programs. Nimble number-crunching fed to you in palatable and tasty bites by both Bills, • How to evaluate opportunities with group purchasing organizations. will take this somewhat boring topic and keep you focused, entertained and engaged. After all, it is about the money, so we’ll show you how to make SESSION # 209 some! You will learn: • Five places where money is hidden in your catering firm. • How to make and take the time to believe your numbers. Attacking The Corporate Marketplace For Leads • How to calculate the most important number in your business: your Ellen Harte, Director of Key Accounts, Tasty Catering, Elk Grove Village, IL break-even sales point. Ellen’s company has mastered a lead-generation program that requires • Ten effective ways to read and understand your profit and loss statements. salespeople to have at least three “Sales Days Out” away from the office each • A foolproof system for daily tracking business finances, featuring the month. Their system takes the guesswork out of how to find and where to go trailing 12 months formula. for new corporate business. Now, more than ever, caterers need to get in front of potential buyers. Ellen will teach her company’s successful methods in this SESSION # 213

timely session. You will learn: TUESDAY • How to use databases, referrals, media sources and instinct to obtain leads. • What scripts work best for setting appointments and making sales. Station Creations: Designing Dazzling Displays of Festive Food & • Ways to maximize the salesperson’s time and success away from the office. Beverages for Wedding Receptions • How to work your marketplace by territory, business type, size, etc. Joyce Scardina Becker, CMP, Events of Distinction, San Francisco, CA Leighsa Montrose, AIFD, Branch Out Floral and Event Design, SESSION # 210 San Francisco, CA In recent years, event designs have become increasingly personalized to reflect the client’s individual tastes and preferences. Often overlooked during the From Downturn to Recovery - Learning from the Recent Past and Looking design process, cleverly crafted food and beverage stations provide a high- Forward with Prominent Wedding Venues profile opportunity to artistically express the design concept. After attending Jon Brown, Partner, 24 Carrots Catering & Events/Juice & Java, Irvine, CA this eye-popping session with “Wedding Professors” Joyce and Leighsa, you Steve Rice, Vice President of Sales, CPS Events at the Plaza, New York, NY will never look at stations the same way again. You will learn: Domenick Savino, General Manager, Drexelbrook Catering, Drexel, PA Carl Sacks, Director, Catersource Consulting Unit, Woodland Park, NJ • Basic steps for developing a design concept. Hear how some of the most prominent wedding facilities have survived the • The advantages of utilizing food and beverage stations at a reception. uncertainty of the last several wedding seasons and have positioned themselves • Tips for creating cutting-edge designs for food and beverage stations. for the coming upturn. You will learn: • Tips for working with event industry service providers who are unfamiliar • What these successful wedding venues and caterers have in with contemporary station design concepts. WEDNESDAY common and how they differ. • About how the downturn was felt differently in different markets. • What has permanently changed about the wedding market and what is likely to revert to past practices once the recovery is solidly in place. • How social networking has become integral to marketing weddings and how these venues and caterers participate.

www.catersource.com | 800.932.3632 February 27-March 2, 2011 17 EDUCATION Sessions, speakers and schedule are subject to change.

SESSION # 214 SESSION # 302

. Group Dining Experiences That Are Relevant And Profitable From Tennis Shoes to Black Tie: Preparing For and Training Staff

SUNDAY Joyce Inderbitzen, CMP, Vice President Events, Hilton Worldwide, McLean, VA to Handle University VIP events This session has been specially created for hotels, country clubs, universities, National Association of College & University Food Services (NACUFS) independent banquet facilities and other on-premise caterers who wish to Preparing for a college or university VIP event takes more than delicious food create successful synergies between their culinary and sales teams in order to and first-class décor. One of the biggest challenges can be getting student sell the right products at the right time to the right customers. Joyce will share employees to exchange their tennis shoes and casual attitudes for the on-premise concepts and strategies that are successfully used in North America appropriate attire and protocol expected when serving the University President and around the world. You will learn: and other dignitaries. Join a panel of college and university catering managers • How and why to sell only what you do exceptionally well. to explore best practices for handling the following situations that make college • Portioning concepts designed to create great presentations and better profit. and university catering unique. You will learn: • Service training and equipment “must haves” needed to stay competitive. • How to manage one more event when you can’t say “no” to a VIP request. • Proven collaborative sales approaches that will get a higher check average. • How to develop upscale menus, service styles and food displays for a cost conscious budget. Session # 215 • To train a primarily student workforce on formal etiquette and service protocols. You Made The Sale, Now What? • How to partner with community and campus contacts to create innovative Frank Christian, Executive Vice President, solutions that meet their business needs and yours. Hospitality Inc./Festivities Catering, San Diego, CA SESSION # 303 The front of the house has done its job; the sale is done. Frank will teach you MONDAY about what the back of the house needs to do to insure that the event will be executed as sold. Frank’s company caters thousands of events each year and he Pricing: Negotiation Tactics That Work has developed a foolproof operational plan that simplifies the process and Mike Roman, President, Catersource, Chicago, IL guarantees a successful outcome for each event. He will help you understand Pricing is not really about numbers or costs. It is about proper profitability and how to develop your own systems that will create similar success in your winning new clients. Most shoppers of catering feel they have to try to “beat-up” company. You will learn: the caterer to get a lower price than first presented. Mike will show you how to • Ways to develop and implement operational processes. create a win-win outcome in this never-ending battle over price. You will learn: • Techniques to insure that your staff participates in event knowledge • How to combat the shopper in this battleground of price negotiations. management. • What to say and not say when discussing price. • How to be ready to handle any size or number of events at any time. • New tactics and strategies that add value to your price. • How to map out your systems and processes. • Mike’s checklist for establishing proper price. • The secrets of winning negotiations. TUESDAY Noon – 6:00pm SESSION # 304 2011 Catersource Tradeshow at the Las Vegas Convention Center Menu Development Through a Structured Ideation Process WEDNESDAY 9:00am – 2:00pm Ron DeSantis, Director, CIA Consulting, TUESDAY The Culinary Institute of America, Hyde Park, NY 2011 Catersource Tradeshow A structured ideation process will provide organizations with the discipline at the Las Vegas Convention Center necessary to create menu selections to satisfy customers. A review of current WEDNESDAY 2:30pm – 3:45pm and emerging food and ingredient trends will provide context to the ideation process. You will learn: SESSION # 301 • A disciplined and strategic approach to menu research & development. • The “team moving through the process” model of innovation. • Why cross-functional teams will deliver better results. Three Chefs and a Designer, Act One: The Designs • About emerging flavors and their application. David Everett, Event Designer, The JDK Group, Camp Hill, PA Jack Milan, President/Chef, Different Tastes, Chelsea, MA Andrew Spurgin, Executive Director/Chef, Waters Fine Catering, San Diego, CA Michael Vignapiano, CCE, AAC, Chef/Owner, Fresh Flavors Catering, Sag Harbor, NY Bringing together the creative talents of event designer and the culinary talents of three of the industry’s most notable chefs, this exciting and idea-packed two- part design and culinary session will present inspiring new buffet station WEDNESDAY designs and new menu ideas that will work in your market, large or small. This Our attendees talented quartet will provide all the details and step by step instructions so you can start selling these cool and classy buffets immediately. In Act One – The Say it Best...

Designs, David will build three new action buffets on stage. You will learn: • The design elements for three new action stations complete with detailed “I thought the conference and show were both

“recipes” for re-creating the stations. • The latest design trends, including haute colors, linen styles, floral and wonderful. I came home with so many new ideas lighting, resources for equipment and design elements for buffet “ “ and to meet others in my field and see what they action stations. • How the event designer and the chef must work together to create an are doing, made for real networking.” action station that enhances the overall concept of the event. L. Gleim US Army, Carlisle, PA 18 February 27-March 2, 2011 www.catersource.com | 800.932.3632

EDUCATION Sessions, speakers and schedule are subject to change.

WEDNESDAY 4:00pm – 5:15pm SESSION # 308

SESSION # 305 Making Money with Meryl: Sales & Marketing

Meryl Snow, Owner, and Dan Hoch, Event Producer, SUNDAY The Perfect Fit Track: Leaving Las Vegas… Feastivities Events, Philadelphia, PA Creating an Action Plan for Success As the economy recovers, clients demand to see value and continue to expect discounts. The world of sales and marketing in catering has changed and will Bill Pannhoff, Owner, B & B Catering and Event Planning, Spring Lake, NC Bill Hansen, Owner, Bill Hansen Catering, Miami, FL probably never go back to the pre-recession status. Join Meryl and Dan as they Mike Roman, President, Catersource, Chicago, IL present new strategies for capturing sales. You will learn: Wow, so much information! Where do you go from here? You have pages of • Effective techniques to close the sale. notes, handouts and ideas spinning through your head and you can’t wait to • What to do when it’s all about price. get back home and put what you learned into practice. But you are probably • How to educate your client in the sales process. on information overload. This session will help you create an action plan for • Marketing your brand is more imperative than ever. focusing your energy on what needs to be done first. You will learn: • Marketing with social media the right way. • How to identify the most important takeaways from The Perfect Fit sessions. SESSION # 309 • How to implement these actions without losing your focus. • What roadblocks might face you when you return home. • Answers to questions regarding topics covered in any of The ABC’s of Producing Large Events The Perfect Fit sessions. Doug Quattrini, Higher Education Operational Excellence Catering Manager, ARAMARK, Philadelphia, PA SESSION # 306

Large events often go hand-in-hand with large challenges, but are a great MONDAY potential source of revenue. If done correctly, they can help build your brand. Three Chefs and A Designer, Act Two: The Menus Join Doug as he walks you through the process of planning and execution, step David Everett, Event Designer, The JDK Group, Camp Hill, PA by step. From the initial client meeting through menu development, pricing, Jack Milan, President/Chef, Different Tastes, Chelsea, MA planning, execution and follow-up. You will learn: Andrew Spurgin, Executive Director/Chef, Waters Fine Catering, San Diego, CA • Strategies for strategic and operational planning. Michael Vignapiano, CCE, AAC, Chef/Owner, Fresh Flavors Catering, • How to manage and assign your labor force. Sag Harbor, NY • Tips to make the day of the event a little less painful! In Act Two, the chefs take center stage adding the food element to the themed action buffets. Each chef will showcase and demo menu ideas created WEDNESDAY 5:30pm – 6:45pm specifically to enhance the unique theme of the station. As the final curtain falls CLOSING SESSION on these two sessions, you will have three great new buffet action stations to End a great week at our Closing Session! We’ll announce the winners of our sell plus an undated idea of the latest station design elements and menu trends. Tabletop and T-shirt Design Contests and raffle off prizes like iPods and digital You will learn: cameras. We’ll also announce the dates for the 2012 Conference & Tradeshow • The menu elements for three new action stations complete with detailed and raffle off registration packages! “recipes” for re-creating the stations. • How to adapt the menus and design elements to your market’s price points. • Key points you need to share with your sales and operations staff to TUESDAY

successfully sell and make money selling action buffet stations.

Education that’s the Your Perfect Fit Speakers:

Check it out Mike Roman NEW President/Founder for 2011 Perfect Fit Catersource If you’re building your business to the $1 million revenue point and you’re fulfilling the specific needs of your size market, congratulations! Only 40 percent of startup catering businesses reach this level, so you’re already ahead of the curve. Now, all you need are ways Bill Pannhoff to work more effectively and turn a larger profit, or possibly grow your business. Owner Catersource president and founder Mike Roman has developed brand new focused catering B&B Catering & Events education for smaller markets and businesses. He is joined by two industry experts, Bill Catersource Forum Hansen and Bill Pannhoff (Catersource Forum Moderator); together they will present Moderator WEDNESDAY targeted concepts in this specialized track. This track is included in the overall educational program; look for track sessions designated Bill Hansen by the Perfect Fit icon in the main schedule, and mix and match sessions with your choice of Owner the complete educational program to create a learning experience that is the PERFECT FIT Bill Hansen Catering for you and your business. Look for the Perfect Fit track icon in the full educational schedule to take part in this special series of sessions. No special registration is required.

www.catersource.com | 800.932.3632 February 27-March 2, 2011 19 EDUCATION Sessions, speakers and schedule are subject to change.

The CatersourceXperience : One room, three stages, 30-minute Get up close and Xperience live 30- minute demonstrations showcasing the SUNDAY newest culinary techniques, latest design trends, and cutting-edge sales Noon - 5:50pm and marketing ideas, including social Business Stage media. Keys to Booking Repeat Fundraising Business Attend Xperience demos at The Cosmopolitan and also on the When The Going Gets Rough, You Had Better Fasten Your Seatbelt Tradeshow floor! Get Connected! Learn About the Catersource Forum The Xplore Culinary Stage Using iPad and iPhone for Your Business Mouthwatering culinary demos and Commando Sales. Understanding the Competition Can be Your Competitive Edge presentations bring life to money-making, Twenty Quick Ideas on How to Grow Your Image and Market Share show-stopping menu items from appetizers to desserts. Growing Pains. How to Successfully Manage Your Company’s Growth The Secrets of a Balanced Life The Xciting Design & Décor Stage Xperience stunning design and décor ideas Design Stage that are doable and take home ready. Tips for Taking Food and Event Photos The Xecute Business Stage Fragrances Tease and Tantalize Sales, marketing, operations and service Going Green, Looking Green. What Does It Mean for Event Design? strategies come to life. Let’s Go Shopping. Finding Design Elements at Big Box and Discount Stores The Xamination Station From Geeks to Gear: AV Basics Presentations and plates from many Unique and Cost Effective Centerpieces sessions will be displayed here so that you can get up close, take pictures and review Culinary Stage them at your own pace. Applewood or Mesquite? How to Smoke Meats Old World Grains. New World Side Dishes One, Two, Three Ingredient Passed Appetizers Pacific Rim Inspired Heart Healthy Hors d’ oeuvre and Small Plates Turn Leftover Brownies into Profitable Desserts Udder Sweetness. A Whimsical Active Dessert Station

Visit our website for more information about the Xperience Room stages including the speakers for these presentations.

20 February 27-March 2, 2011 www.catersource.com | 800.932.3632 EDUCATION Sessions, speakers and schedule are subject to change. presentations with ideas you can take home and USE! MONDAY TUESDAY

8:00am - 5:20pm 8:00am - 10:30am Business Stage Business Stage Useful Forms and Systems for Executing It’s Easy Being Green! How to Become a Perfect Events Every Time Certified Green Caterer Refining the Attitude of Leadership A Social Media Game Plan for Your Event Venue The Visual Communications Board. A Useful Tool for Entice ‘Em From The Start. Inspired Proposals Win Clients Producing Perfect Parties Stand Out in the Crowd! How to Create Innovative Bridal The Flexibility of Fabulous Marketing in the Moment Show Exhibit Designs That Will Get Your Company Noticed Looking to the Future of the Meetings and Events Industry, Google Analytics a White Paper Report Event Costing. How to and Why You Should Branching Out. Adding New Divisions to Your Company Design Stage Green Cents It’s All in the Details. Designing and Executing Themed Effective Writing for Press Releases and Social Media Events Managing Event Risks Wedding Design: Creating Experiential Weddings Sibling Rivalry: Family Dynamics in a Catering Company Culinary Trends Forecast - Part 1 Design Stage Culinary Trends Forecast - Part 2 Simple and Sensational Floral Designs for Caterers Hear All About It! The Latest Trends in Event Design 360. Creating the Experience from Corporate Drop-Off Catering Basic to Amazing Plate, Platter and Buffet Garnishing Using Color Palettes to Enhance Your Events Culinary Stage Turning Pretty Parties into Purposeful Events Dining in Dixie. A Taste of Carolina Cuisine from the Everything Old Can Be New Again: New Ideas and Mountains to the Shore Uses for Old Décor and Equipment Savory Cupcake Mini Meals. A New Idea for Short Plates Planning Flawless Events in Tents From Concept to A New Look at Your Chicken Menus Completion Easy as 1, 2, 3… Three Ingredient Hors d’ ouevre Beautiful Food: How to Design, Produce and Present More than 40 additional Xperience Stage presentations will take Exquisite Menus for Large or Small Events place on the Tradeshow floor on Tuesday and Wednesday, please Hocus Pocus! One Design Element, Four Different Looks see page 25 for details and a shedule. Creative Concepts for Catering Culinary Stage The Love of the Game Safe and Tasty Catering Menus for Guests with Food Allergies and Gluten Sensitivity Our attendees A New Look at Your Chicken Menus Say it Best...

Cook Up a Savory Waffle Station

The Nth Degree. Take Your Basic Recipes Up a Notch “Several of our employees took advantage of the The Rule of Three. Exploring Plating Concepts Xperience Room and found it to be good for them. “ “ for Dessert Trios They are more hands-on than lecture types and they Savory Cupcake Mini Meals. A New Idea for Short Plates found it very educational.” Molecular for Dummies. Easy Techniques You Can Use R. Hathaway to Create Menu Pizzaz Werth Manor Event Center Commerce City, CO

www.catersource.com | 800.932.3632 February 27-March 2, 2011 21 EVENTS

EVENTS New ideas can come from anywhere and that is why we’ve created these special events designed for networking, catching up with old friends and experiencing new ideas. Don’t forget your camera! For more details, visit our website at www.catersource.com Welcome Reception "Out of the Box" Boxed Lunch Sunday | 5:45pm-7:15pm Monday | Noon - 1:30pm It is not just what you learn during the Boxed lunches and drop-off catering are hot Conference that’s important! The ideas that sources of revenue right now! Caterers, YOU bring to the table are a vital part of the restaurants and more know that this type of learning process, as are the people you’ll meet as catering opens up an opportunity for a huge you experience a real sense of community during ROI. Join us for the “Out of the Box” Boxed the week. Lunch and Contest. Meet the industry’s movers and shakers, view dozens of unique boxed and Join us on The Cosmopolitan pool deck for the delivered lunch ideas and check out the newest Sunday night Welcome Reception with hosted and best products on the market all as you enjoy beer, wine and desserts. This is a great place for a plated lunch from one of the new and exciting you to unwind and charge up all at the same restaurants at The Cosmopolitan hotel- visit our time! Relax after the first day of the Conference website for a list of restaurants! and mingle with others as you discuss the This is an optional event and ticket business of catering with other attendees. purchase is required to participate. $39 This event is INCLUDED with your registration! ICA CATIE Awards and The Art of the Bar: Event Solutions Spotlight Awards Mixing it up for SEARCH Monday | 7:00pm - 10:30pm Sunday | 9:00pm Eat, drink and celebrate in high-tech fashion! MEET Las Vegas will be the host to the 2011 Get in the “spirit” as three ICA CATIE Awards. Held in conjunction with event industry personalities the Event Solutions Spotlight Awards, this year’s team up with three of The Cosmopolitan’s event will move above and beyond glitz and mixologists to create the perfect cocktail. glamour into a completely high-tech experience The event will take place at three of The where everything is possible. MEET Las Vegas is Cosmopolitan’s signature bars — Vesper, Bond one of the premier state-of-the art facilities in the and the middle of the Chandelier Bar. Each bar country with a technological infrastructure provides a different atmosphere, allowing the within the framework of the building that teams to play off their environments for their renders the space without boundaries! drink creations. This is an optional event and ticket You will have the opportunity to sample each of purchase is required to participate. $129 the concoctions* and then vote for your favorite by making a donation to that team. All proceeds will go to the SEARCH Foundation, Party A Go Go www.searchfoundation.org Monday | 7:00pm - 10:30pm * This is a fundraising event for the SEARCH The Nevada Restaurant Foundation. A $20 donation gets you tickets to sample Association invites you to a three 3-oz. cocktails. Of course everyone is invited to casual evening of twisted attend for the fun and networking at these bars whether farm-fresh food, Vegas style. The winner of you take part in the fundraising event or not! numerous “Best of Las Vegas” awards, Hash House a Go Go has been featured on Rachael Xperience Lunch Ray’s Vacation, The Martha Stewart Show and on the Travel Channel’s hit show Man vs. Food. Monday | Noon - 1:30pm Come join us for big food, a signature cocktail, Get ready to Xperience a lunch event that will hosted beer and wine, music and entertainment, feed your need to discuss the topics YOU choose! chef demos and a secret recipe giveaway. Take the opportunity to choose your seating This event will take place at Hash House a Go based on the subject(s) that matter to you - Go at the Imperial Palace, a comfortable walk weddings, owner opinions, sales and marketing, from The Cosmopolitan. finance, decor, food and beverage and more. Then get paired up with like-minded attendees This is an optional event and ticket and industry experts and get talking! purchase is required to participate. $69 This event includes a plated meal and takes place at The Cosmopolitan hotel. This is an optional event and ticket purchase is required to participate. $29

22 February 27-March 2, 2011 www.catersource.com | 800.932.3632 CONTESTS

CONTESTS Nothing brings out the spark in a caterer's creativity more than the opportunity to take a good idea, make it great and show it off. The 2011 Conference & Tradeshow offers you many chances to do just that. Let cash and prizes, as well as bragging rights and content for your own marketing motivate you to enter one of these contests:

Tuesday Night Party at Marquee Boxed Lunch Contest Tuesday | 8:00pm - Midnight It’s time to think “Out of the Box”! Boxed Get ready to enjoy food, drink and networking at lunches and drop-off catering continue to be hot the Tuesday Night Party in a one-of-a-kind Las sources of revenue. Caterers, restaurants and Vegas nightclub experience from the Tao Group. other foodservice segments know that this type of Marquee, the state-of-the-art nightclub at The catering opens up an opportunity for a huge Cosmopolitan of Las Vegas, includes a $2 million ROI. Show off your best-selling ideas for this AV package with multi-level stages, LED profit center in the Catersource “Out of the Box” runways, catwalks and lighting as well as Boxed Lunch Contest. stunning décor that give the four unique club Enter your most creative box, bag or plated and spaces a smooth and vibrant flow. delivered lunch and you could win cash and The spacious pool deck overlooking The Strip prizes! Your boxed lunch will be displayed at the creates the perfect outdoor space for fresh grilled lunch during the 2011 Catersource Conference menu items with a twist. Several pool-side & Tradeshow, where attendees will vote on the cabanas offer a vantage point to watch the winners in three categories: Most Viable plunge pool performers and the entire club space Concept, Best Themed Creation, Best of Show. will be filled with entertainers, dancers, live music, DJs and more! Tabletop Contest From the first signature cocktail to the last A well-dressed table is a key part of any event— dessert, you’ll be blown away by the newest, large or small. Pull out your most creative and most indulgent atmosphere in Las Vegas! unique ideas and show us what a table for eight should look like! Prizes will be awarded for Most This is an optional event and ticket Innovative, Most Viable Concept and Most purchase is required to participate. $169 Creative, as judged by the Catersource Advisory Las Vegas Facility Tours Board, and Best of Show as voted by Conference attendees. Wednesday | 7:00am - 10:00am Voting and viewing will take place on the

Join NACE as they take you on Tradeshow floor on Wednesday, March 2, and one of four tours of Las Vegas winners will be announced during the Closing area foodservice facilities. You’ll Session that afternoon. get a never-before-seen look at

how they make things work in the hospitality capital of the Las Vegas Culinary world! Challenge T-shirt Design Facility tours will take you behind the scenes at Check it out Contest Sanctioned by the ACF, the some very exclusive places – only the Las Vegas Check it out Chapter of NACE can get you in! We get dozens of requests and competition will give both NEW NEW for 2011 Tickets to participate in these tours are limited ideas for merchandise every for 2011 rising and established culinary and available on a first come, first served basis. year. And this year we’re going stars an opportunity to compete in a variety of Pick up your tickets at the info desk in the to take these suggestions one step further and let cooking, cake decorating, decorative registration area at The Cosmopolitan. you design and vote on the next Catersource T- centerpieces, sugar centerpieces and carving Please visit our website as we update information shirt! Create something fabulously eye-catching competitions to win ACF Medals. about these exciting tours! and creative, but also wearable and practical. It This event is INCLUDED with your registration! should be a fun, stylish and creative design that any caterer would be proud to wear. Voting and viewing will take place on the Tradeshow floor on Tuesday and Wednesday, and winners will be announced during the DETAILS Closing Session that afternoon. Please visit our website for ticket Visit our website for a complete list prices and additional information about these events. of contest prizes, official contest www.catersource.com rules and entry details.

www.catersource.com | 800.932.3632 February 27-March 2, 2011 23 TRADESHOW The largest and ONLY catering tradeshow in the industry!

Find thousands of ideas, products and services in one place at one time. Take advantage of the ACF Las Vegas Culinary Challenge many discounted show specials, meet with your Visit the Culinary Challenge area on the Tradeshow floor to see some of the vendors face-to-face and discover new suppliers most talented chefs compete for these prestigious awards! who want to do business with you. This event, sanctioned by the American Culinary Federation (ACF) and its You’ll also find many special events, Las Vegas branch, ACF Chefs Las Vegas, is a two-day professional grade presentations and activities to take part in, giving competition that will take place on the Tradeshow floor on Tuesday and you even more ideas that you can take home and Wednesday. use - bring your camera! The competition will give both rising and established culinary stars an opportunity to compete in a variety of cooking, cake decorating, decorative centerpieces, sugar centerpieces, and carving competitions to win ACF The Catersource Tradeshow will take place at the Medals. Las Vegas Convention Center, Central Halls Judges for this event: Past winners include: Tuesday 3/1 • Noon - 6:00pm William Franklin Hotel Captain Cook • 24 Xperience Stage presentations Corporate Chef Anchorage • Watch the set up of the Tabletop Contest Nestlé Professional Pebble Beach Company • Visit the Catersource Magazine Lounge Ken Arnone Quechan Casino Resort Owner • Vote for the best catering t-shirt design KA-CMC LLC US Navy San Diego • Visit the Idea Factory i-Stage and see a wide variety of entertainers! John Hui Oregon Coast Culinary Corporate Executive Chef Institute Pebble Beach Resorts Wednesday 3/2 • 9:00am - 2:00pm ARK and Caesars Palace Stafford DeCambra • Buffet Building LIVE event (9:30am) Corporate Executive Chef Sodexho CSUB PCI Gaming Authority • 21 Xperience Stage presentations Los Angeles Mission Randy Torres College • Browse ICA CATIE Award, Event Chef Instructor Navy Culinary Solutions Spotlight Award and Oregon Coast Culinary Specialists (CSs) Catersource ACE Award entries. Institute • Vote for the best catering t-shirt design Darrin Lee Aoyama presented by • View final Tabletop Contest designs and Executive Pastry Chef vote for your favorite. River Oaks Country Club • BIG TICKET Raffle drawing (1:00pm) Alex Darvishi Executive Chef Houston Country Club

Interested in competing? You do NOT need to be ACF certified to compete! Visit our website for details on how YOU can challenge your culinary skills and compete in this ACF event. Our attendees More Event Solutions Say it Best... You can also experience solutions in integration,

interaction, innovation and inspiration at the Idea “The Tradeshow was good! I like seeing some Factory i-Stage. Event suppliers will offer a variety of presentations

of the new vendors and the new products that showcasing products and services that will assist you in your own event creation! Plan to inspect live entertainment, innovative special effects and “ “ are out. Being overseas, we don't always get to production elements, design and creative concepts, new technologies for see "the latest and the greatest" until we come events and business and a whole lot more! to Catersource!” L. Hogue US Army 24 February 27-March 2, 2011 www.catersource.com | 800.932.3632 TRADESHOW

Tuesday March 1 • Noon - 6:00pm & Wednesday March 2 • 9:00am - 2:00pm

CatersourceXperience Stages showcase creative demonstrations Get up close and Xperience live 30-minute demonstrations showcasing the newest culinary techniques, latest design trends, and cutting-edge sales and marketing ideas, including social media. More than 40 sessions will be presented on Tuesday and Wednesday on the Tradeshow floor. TUESDAY WEDNESDAY 12:45pm - 5:50pm 9:30am - 2:00pm Business Stage Business Stage How to Sell Like a Pro. Create a Personal Success Plan Look and Sound Sharp. Training Tips for Staff That Will Make Your Company Shine Buying the Family Business… The Good, The Bad and the Reality The Perfect Combination. Tips on How Sales and Culinary Teams Can Work Together Selling to the Modern Bride, Her Groom, Her Father, Her Bridesmaids, and the Kitchen Sink How to Sell Like a Pro. Energize Your Company Dynamics How to Design On-Premise Catering Packages for Profit Menu Design - Best Practices for Writing Winning Menus A Dozen Proven Ideas to Improve Quality Everywhere Effective Meetings. Keep Them Short, Sweet and Effective Another Dozen Proven Ideas to Improve Quality Don’t Settle for OK. Hire the Right Staff Everytime Everywhere Design Stage Manage Profit Not Percentages to Increase Your Everything Old Can Be New Again: Bottom Line New Ideas and Uses for Old Décor and Equipment Design Stage Tips on Taking Food and Event Photos Planning Flawless Events in Tents from Stylish Garnishes and Vessels for Butler-Passed Conception to Completion Appetizers It’s All In the Details. Designing and Executing Creative Concepts for Catering Themed Events Culinary Stage Wedding Design - Bending Etiquette for Innovative Crafted Beer and Catered Food - A Beer Pairing Menu Wedding Designs Bring On The Heat. All About Chili Peppers Stylish Garnishes and Vessels for Butler Passed Appetizers Catering on Wheels: How to Start a Food Truck Business Start Playing with Your Food. Designing Memorable Getting Your Slice of the Pizza Pie: Wedding Menus on Any Budget from Corporate Events to Private Parties Culinary Stage The Love of ”The Game” Sugar Fix Live. A Demo of the Desserts Featured in the Sugar Fix Class The Cocktail Competition Back To School. Teaching Cooking Classes and DOOR-TO-DOOR Team Building Exercises in Your Kitchen SERVICE! Another Cocktail Competition is provided to and from the Tradeshow from More than 60 additional Xperience Stage presentations will take The Cosmopolitan! place at The Cosmopolitan hotel on Sunday, Monday and Tuesday, please see page 21 for details and a schedule.

www.catersource.com | 800.932.3632 February 27-March 2, 2011 25 TRADESHOW EXHIBITORS 2011 Exhibitors Hundreds of companies that support the catering and events industry will be on-hand to show you the lastest products and services available. Take advantage of the many discounted show specials, meet with your vendors face-to-face and discover new suppliers who want to do business with you.

34 Degrees ...... www.34-degrees.com Cinders Slimfold...... www.slimfoldgrills.com . 3M Foodservice Supplies...... www.3m.com/us/mfg_industrial/foodservice Classic Party Rentals ...... www.classicpartyrentals.com . AAA Bar & Restaurant Supply...... www.aaarestaurantsupply.net. Classic Wines of CA ...... www.classicwinesofcalifornia.com. Acolyte Technologies Corp...... www.888acolyte.com . Clipper Mill Inc ...... www.breadbaskets.com . Action Images ...... www.actionimagesinc.net . Cloth Con nection...... www.clothconnection.com . Airtronics Metal Products Inc...... www.airtronics.com . ConceptBAIT ...... www.conceptbait.com . . Alegacy Foodservice Products Group Inc ...... www.alegacy.com. Connie Duglin Linen Rental ...... www.connieduglinlinen.com. Allied Buying Corporation/ABC...... www.abcvaluline.com. Cooper Tea Company ...... www.coopertea.com . Aloha Shoyu Company ...... www.alohashoyu.com . CORT Event Furnishings ...... wwwcortevents.com. . American Beverage Marketers ...... www.abmcocktails.com. Cosmocart LLC ...... www.cosmo-cart.com. . American Express ...... www.open.com . . CoverMate Food Covers ...... www.covermatecovers.com. American Lamb Board ...... www.americanlamb.com . Creative Coverings...... www.creativecoverings.com. . American Merchandise Resource...... www.amrusa.com. Cres Cor ...... www.crescor.com American Metalcraft...... www.amnow.com . . Culinaire aka Mikon International Inc...... www.culinairebymikon.com American Technical Publishers ...... www.americantech.net. Custom Sales and Service...... www.foodcart.com . Anchor Packaging ...... www.anchorpackaging.com. . D&W Fine Pack ...... www.cmfinepack.com. . Apex Fountain Sales Inc...... www.apexfountains.com . Date Pac LLC ...... www.datepac.com Appetizers And Inc...... www.AppetizersAndInc.com . Daymark Food Safety Systems ...... www.daymark.biz . AppetizersUSA ...... www.appetizersusa.com . Demarle Inc ...... www.DemarleUsa.com Arvco Container Corporation ...... www.arvco.com . Designer Specialty Linens ...... www.designerspecialtylinens.com. Ateeco Inc/Mrs. T’s Pierogies ...... www.pierogies.com . Douglas Stephen Plastics Inc...... www.douglasstephen.com. Athena’s Silverland Desserts ...... www.silverlanddesserts.com. Drake/Rovergarden...... www.drakecorp.com B&L Party Coolers ...... www.bandlpartycoolers.com . Dress My Cupcake...... www.dressmycupcake.com . BABCO International Inc ...... www.babcotucson.com . Durham ...... www.durhamltd.com Bamboo Studio ...... www.ecobambooware.com. . DWA Uniforms...... www.DW. . Auniforms.com bambu ...... www.bambuhome.co . . m Dynamic Int...... www.dynamicmixers.com . BBJ Linen...... www.bbjlinen.com. . . Eastern Tabletop Mfg. Co ...... www.easterntabletop.com. Bedazzle My Bonbons ...... www.bedazzlemybonbons.com. Eco-Products ...... www.ecoproducts.com. . BelGioioso Cheese Inc...... www.belgioioso.com. . Ecopro Co ...... www.ecoproco.com Berry Plastics Corporation...... www.berryplastics.com . EDGE Exhibits ...... www.edgeexhibits.com Best Event Products LLC...... www.besteventproducts.com. Elite Global Solutions...... www.egsfoodservice.com . BI Worldwide...... www.biworldwide.com. . EMI YOSHI INC...... www.emiyoshi.com . . Big Ass Fans ...... www.bigassfans.com EURODIB ...... www.eurodib.com Big John Grills & Rotisseries ...... www.BigJohnGrills.com. Europaeus * USA Inc...... www.europaeus.com . Bindi Desserts...... www.bindiusa.com Event Equipment Sales ...... www.eventequipment.com . Biomitra ...... www.biomitra.com Eventco Productions ...... www.eventco-. . usa.com Biosphere Industries LLC...... www.biosphereindustries.com. Fidelity Communications Corp...... www.fidelitycom.com. Bistro Software Inc...... www.caiworks.com. . Fineline Settings ...... www.finelinesettings.com. . Blaze Products ...... www.blazeproducts.com Flyboy Naturals Rose Petals...... www.flyboynaturals.com. Blodgett ...... www.blodgett.com Ford Commercial Truck...... www.commtruck.ford.com . Boggiatto ...... www.boggiatto.com Fortun Foods ...... www.fortunfoods.com Bon Chef Inc...... www.bonchef.com Fortune Products Inc...... www.fortuneproducts.com . Bottlegreen Drinks ...... www.bottle-green.com . Freeman - Audio Visual Solutions...... www.freemanco.com . Bridgford Foods Corporation...... www.bridgford.com . Fresh Origins ...... www.freshorigins.com. . Brown Innovation Group Inc...... www.thechork.com . Fresh Wata/FWR...... www.freshwata.com . . Browne Halco ...... www.halco.com Front Of The House/FOH Inc...... www.frontofthehouse.com . Buffet Burners...... www.buffetburners.com. . G.E.T. Enterprises Inc...... www.get-melamine.com . Bugambilia Internation al Inc...... www.bugambilia.net. Gasser Chair Company ...... www.gasserchair.com . Butterball Foodservice...... www.carolinaturkeys.com . GBS Linens ...... www.gbslinens.com C.A.C. China ...... www.cacchinausa.com Genpak...... www.genpak.com . . CAL-MIL...... www.calmil.com Gerard & Dominique ...... www.seabear.com. . California Vegetable Specialties ...... www.endive.com . Girard’s Dressings/Haco Swiss...... www.girardsdressings.com. CAMBRO Manufacturing ...... www.cambro.com. . Global Event Supply...... www.globaleventsupply.com . Candle Lamp Company ...... www.candlelamp.com. . Gmedia Wraps ...... www.GmediaWraps.com. . Carbon Fiber Heating Technology ...... visit. www.catersource.com Grosh Scenic Rentals ...... www.grosh.com Carlisle FoodService Products ...... www.carlislefsp.com . Hammer Stahl ...... www.hammerstahl.com Carter-Hoffmann...... www.carter-hoffmann.com . Hanson Brass ...... www.hansonbrass.com. . Cater 2 Cater ...... www.cater2cater.com Hatco Corporation ...... www.hatcocorp.com. . Caterease Software ...... www.caterease.com. . HCworx...... www.hcworx.com Caterer’s Warehouse ...... www.catererswarehouse.com. High-End Uniforms...... www.highenduniforms.com. . Catering Crate ...... www.cateringcrate.com. . Hoffmaster Group Inc...... www.hoffmaster.com . Catering Supplies Depot.com...... www.cateringsuppliesdepot.com. Holiday Foods...... www.holidayfoods.com Cawley ...... www.thecawleyco.com Hollowick ...... www.hollowick.com CCI Industries / Cool Curtain ...... www.kitchensdoorsandmore.com Honey Smoked Fish Co...... www.honeysmokedfish.com. Celina Tent ...... www.GetTent.com Hot Lunch Online ...... www.hotlunchonline.com . CFM Concepts...... www.cfmconcepts.com IMCEA ...... www.imcea.com. . . Chameleon Chair© Collection ...... www.chameleonchair.com. Impulse!...... www.impulseenterprises.com Chef Exec Suppliers...... visit . www.catersource.com Innovative Energy Inc...... www.insul.net Chef Rubber ...... www.ChefRubber.com . . International Event Products ...... www.iepllc.com. . ChefTec/Culinary Software Services ...... www.ChefTec.com. International Mercantile Agencies Inc...... www.brass4u.com. Chilean Fresh Fruit Association ...... www.ChileanFreshFruit.com. International Tableware Incorporated ...... www.internationaltableware.com Chipotle Texas...... www.chipotletexas.com iSi North America Inc...... www.isinorthamerica.com .

26 February 27-March 2, 2011 www.catersource.com | 800.932.3632 TRADESHOW EXHIBITORS

Isinglass Inc...... www.isinglassinc.com Rocky Mountain Cookware...... www.rockymountaincookware.com. JB Prince Company ...... www.jbprince.com. . Royal Canadian Seafood ...... www.griegseafood.com . John E. Koerner & Co. Inc...... www.koerner-co.com . RSS Distributors ...... www.rssd.com Johnsonville Sausage LLC ...... www.johnsonville.com . Rubbermaid Commercial Products ...... www.rcpworksma. rter.com Jomar Table Linens Inc...... www.jomaronline.com . RVJ International LLC ...... www.happyfeet.net . Jordi International Fabrics ...... visit. www.catersource.com Sabert Corporation...... www.sabert.com . . Kabobs ...... www.kabobs.com San Jamar/Chef Revival ...... www.chefrevival.com . KD Kanopy ...... www.kdkanopy.com Sara Lee Foodservice ...... www.saraleefoodservice.com . King & Prince Seafood ...... www.kpseafood.com . Scollon Live Events ...... www.scollonliveevents.com . Koch Foods Inc...... www.kochfoods.com. . Sculptware ...... www.sculptwareonline.com. . Kwik-Covers ...... www.kwikcovers.com Service Ideas Inc...... www.serviceideas.com La Tavola Fine Linen...... www.latavolalinen.com. . Shirley J Ventures LLC...... www.shirleyj.com . Lactalis Foodservice ...... www.lactalisfoodservice.com . SICO America Inc...... www.sicoinc.com . . LBP Manufacturing Inc...... www.lbpmfg.com . Sinks N More...... www.sinksnmore.com Le Chef Patissier LLC dba IDG ...... www.lepatissier.com. Skalny ...... www.skalnybasket.com. . Leafware LLC ...... www.leaf-ware.com Sklipco LLC ...... www.sklipco.com Leonetti’s Frozen Foods...... www.leonettisstromboli.com. Smarty Had A Party...... www.smartyhadaparty.com . Libbey Inc ...... www.libbey.com Snake River Farms ...... www.snakeriverfarms.com. . Lollicup USA Inc...... www.karatcup.com. . Snap Drape International ...... www.snapdrape.com . LoTech Sales LLLP ...... www.LoTechSales.com . Snyder’s of Hanover...... www.snydersofhanover.com . Louisiana Fish Fry Products ...... www.louisianaf. ishfry.com Solo Cup ...... www.solocup.com Lowe Refrigeration Inc ...... www.loweusa.com . Something Different Linen Inc...... www.somethingdifferentlinen.com Lt. Blender’s Cocktails in a Bag...... www.ytecllc.com . Sonoco Paperboard Specialties ...... www.sonoco.com . Luna Trading Inc...... visit . www.catersource.com SousVide Supreme...... www.sousvidesupreme.com. . Magic Seasoning Blends...... www.chefpaul.com . Southern Pride ...... www.southernpride.com. . Magical Enterprises Entertainment Inc...... www.magicalenterprises.com Southwest Gas Corporation ...... www.swgas.com. . MagiKitch’n...... www.MagiKitchn.com Steelite International ...... www.steelite.com Mahaffey Tent Rentals ...... www.fabricstructures.com . Sterno ...... www.sterno.com. . . Manchester Farms ...... www.manchesterfarms.com . Sullivan University ...... www.sullivan.edu . . Marukan Vinegar USA ...... www.marukan-usa.com . Sun Rich Fresh Foods ...... www.sun-rich.com . MARS Foodservices...... www.marsfoodservices.com . Sunbelt Flooring Inc...... www.sunbeltflooring.com . Marzetti Frozen Pasta ...... www.marzetti.com Sunkist Foodservice Equipment...... www.sunkistfs.com/equipment Matfer Bourgeat Inc...... www.matferbourgeatusa.com . SupHerb Farms...... www.supherbfarms.com. . MEET Las Vegas ...... www.meetlv.com . . Sweet Flavor Florida ...... www.sweetflavorfl.com . Melvin S. Roos & Co. Inc ...... www.melvinroos.com . Sweet Mesquite Bakery ...... w . ww.sbakery.com Menumax ...... www.lifeware.com Sweet Street Desserts...... www.sweetstreet.com. . MexQuisite Inc ...... www.mexquisite.com. . Synergy International...... www.synergy-intl.com . Michael Foods ...... www.michaelfoods.com. . Table Decor International Inc...... www.tabledecor.com . Midas Event Supply ...... www.midaseventsupply.com . Tablecraft Products Company ...... www.tablecraft.com . Military Marketing Services ...... visit. www.catersource.com Tablemate Products Inc...... www.tablemateusa.com . Mity-Lite...... www.mitylite.com TCB Mfg. Inc...... www.tcb-bagmfg.com. . Mona Lisa Food Products ...... www.mlfpi.com Ten Strawberry Street ...... www.tenstrawberrystreet.com . More Than Gourmet...... www.morethangourmet.com . The Culinary Institute of America ...... www.culinary.edu. Morton and Bassett Spice ...... www.mortonbassett.com. The Knot Wedding Network ...... www.the . knotinc.com NACE ...... www.nace.net . . . The Original Cakerie ...... www.cakerie.com Natureseal Inc...... www.natureseal.com The Perfect Puree of Napa Valley...... www.perfectpuree.com. Nespresso...... www.nespresso-pro.com The Vollrath Company L.L.C...... www.vollrathco.com . NEWCHEF Fashion Inc...... www.newchef.com . Thermohauser of America Inc...... www.thermo-us.com. NextArts ...... www.nextarts.org Thirst-Tea...... www.thirst-tea.com Nielsen-Massey Vanillas ...... www.nielsenmassey.com . TJM Innovations LLC ...... www.tjminnovations.com . Nissan North America...... www.nissancommercialvehicles.com. T.O.P.I. Imports...... www.topimport.ca Nordic Ware ...... www.nordic. . ware.com Total Party Planner ...... www.totalpartyplanner.com . Novelty Crystal Corp...... www.noveltycrystal.com . Trannon Culinary...... www.trannonculinary.com . Nueske’s Applewood Smoked Meats...... www.nueskemeats.com. Turgla ...... www.turgl . . a.com NYC Photobooth Inc...... www.nycphotobooth.com . Twinings North America Inc...... www.twiningusa.com. Ole’ Mexican Foods Inc...... www.olemexicanfoods.com. Ultimate Textile ...... www.ultimatetextile.com Over The Top Party Linens...... www.overthetopinc.com . Unified Brands...... www.unifiedbrands.net. . PacknWood...... www.packnwood.com Unilever Foodsolutions...... www.unileverfoodsolutions.us . Palate & Plate ...... www.palateandplate.com . Unique Manufacturing Co./Alfred Mank Company...... www.uniquemanuf.com Perdue Farms ...... www.perdue.com Valley Lahvosh Baking Co...... www.valleylahvosh.com . Perfect Wedding Guide...... www.perfectweddingguide.com . Van Lang Foods ...... www.vanlangfoods.com Performance Staging...... ww . w.performance-es.com VerTerra Ltd...... www.verterra.com . . Pernod Ricard USA ...... www.pernod-ricard-usa.com . Vertex China...... www.vertexchina.com. . Philip R’s Frozen Desserts ...... www.icecream-desserts.com. VicksDen ...... www.vicksden.com Pick On Us Inc...... www.pickonus.com . . Vienna Beef ...... www.viennabeef.com Pidy Gourmet...... www.pidygourmet.com Viking Seafoods Inc...... www.vikingseafoods.com . PigOut Roasters...... www.pigoutroasters.com . Walkers Shortbread ...... www.walkersshortbread.com . PLATE-MATE ...... www.plate-mate.com WareNature LLC ...... www.warenature.com Polar Leasing Company Inc...... www.polarleasing.com. Wasara - US ...... www.wasara.us Polar Ware Company ...... www.polarware.com . Wholesale Event Solutions Inc...... www.eventwholesales.com. PortaDecor ...... www.portadecor.com Wholesome Tummies Franchise ...... www.wholesometummies.com QE Software LLC ...... www.qesoftware.com. . Winco/DWL Industries ...... www.wincous.com . RadioBoss Two-Way Radios ...... www.radioboss.com . WMF Americas Espresso & Hotel...... www.wmf-coffee.wmfamericas.com Red Bird Farms ...... www.redbirdchicken.com. . WNA ...... www.wna . . . .biz Rental Resource Partners ...... www.rentalresourcepartners.com. Yanco China Company ...... www.usayanco.us . Resource One Inc...... www.resourceone.info . Zak Designs ...... www.zak.com Revol ...... www.revol-usa.com Zazen Event Design ...... www.zazeneventdesign.com . Robot Coupe USA ...... www.robotcoupeusa.com . As of December 1, 2010. Sponsors and partners indicated in bold. www.catersource.com | 800.932.3632 February 27-March 2, 2011 27 CATERSOURCE AT THE COSMOPOLITAN Dine, Drink & Stay in Sophisticated Style!

The 2011 Catersource Conference & Tradeshow will be the first conference of its size to take place at the hottest new property in Las Vegas. Glorious views, extraordinary luxury and unparalleled convenience are all included at The Cosmopolitan of Las Vegas!

The Cosmopolitan of Las Vegas could not be in a TERRACE STUDIO better location! Right on the Strip between the • King-size bed Bellagio and City Center, with skyways that take you • 620 sq. ft. studio • 110 sq. ft. private terrace directly to Planet Hollywood and Aria, you’re in the • Large, luxurious bathroom center of the Las Vegas scene in the most beautiful, • Modern kitchenette with microwave, refrigerator and coffee maker luxurious, high-end resort surroundings imaginable. • High-speed wireless Internet access Even more convenient, the guest elevators from the • Samsung plasma-screen TVs west tower of The Cosmopolitan will drop you off right CITY ROOM at Conference registration, so you’re literally steps • 2 queen-size beds away from all the Catersource action! • 460 sq. ft. studio • Large, luxurious bathroom with marble floors • High-speed wireless Internet access EXCLUSIVE • Coffee maker • Samsung plasma-screen TV Attendee Rate BOOK NOW Before rooms $139 sell out! per night, Use the booking double occupancy access code SCATR1A to get the special attendee rate at catersource.com

28 February 27-March 2, 2011 www.catersource.com | 800.932.3632 BOOK YOUR ROOMS TODAY

RESTAURANTS Enjoy the most complete restaurant collection at The Cosmopolitan, featuring chef-inspired culinary experiences from around the world: BLUE RIBBON SUSHI BAR & GRILL CHINA POBLANO COMME ÇA D.O.C.G. ESTIATORIO MILOS HOLSTEIN'S JALEO SCARPETTA STK THE HENRY VA BENE CAFFÈ WICKED SPOON BUFFET And enjoy networking and unwinding in one of the many lounge spaces inside The Cosmopolitan: THE CHANDELIER VESPER BAR BOOK & STAGE BOND RESERVATIONS Book your rooms online now at www.catersource.com or call The Cosmopolitan at 702.698.7100 or 877.551.7772. The Cosmopolitan of Las Vegas is part of the Marriott Rewards Program.

www.catersource.com | 800.932.3632 February 27-March 2, 2011 29 REGISTER NOW Lowest price deadline REGISTRATION EXTENDED to With more than 100 educational sessions, 900+ tradeshow booths, events and January 24 networking opportunities with thousands of catering and event professionals from across the country, the 2011 Catersource Conference & Tradeshow is an indispensable resource for you and your business.

Full Conference package before after Your full Conference package also includes: Jan. 24 Jan. 24 • Access to 100+ Catersource educational sessions. 1 attendee $739each $899 each • Access to all Event Solutions Idea Factory classes. 2 from the same company 679 each 859 each • Conference tote bag and attendee binder with speaker presentations and bonus materials on CD, a useful 3 from the same company 589 each 819 each exhibitor resource directory and more. 4+ from the same company 539 each 739 each • The Forms Toolbox Hundreds of form samples you can use to build your Customized packages (per attendee flat rate, no multiple or any other discounts apply) own effective catering forms, checklists, policy manuals and more. Any two days $579 $789 • Access to the Catersource Xperience Room for Any one day 299 455 hundreds of new ideas. • FREE 30-minute catering consultations from the Optional activities (per attendee flat rate, no multiple or any other discounts apply) Catersource Consulting Unit. Xperience Lunch $29 $29 • Attendee Lounge sponsored by the ICA with hundreds of marketing samples and resources to “Out of the Box” Lunch 39 39 browse, networking assistance and roundtable discussions. ICA CATIE/Event Solutions 129 169 • Invitation to and complimentary beverages at the Spotlight Awards Sunday night Welcome Reception: Cocktails & Connections. Party a Go Go 69 69 • Door-to-door transportation to and from the Tuesday Night Party 169 189 Tradeshow and off-site events. • Complimentary coffee and iced tea on Sunday and For student/teacher registration or for groups of 25+, please call 800.932.3632 coffee and pastries on Monday, Tuesday and Wednesday. Your 2011 registration includes a FREE copy of Catersource’s • Complimentary CyberPlaza. newest resource The Forms Toolbox containing hundreds of Check it out • Admission to the Tradeshow on Tuesday and samples you can use to build your own effective catering forms, NEW Wednesday. for 2011

checklists, policy manuals and more. • One entry in the BIG TICKET Raffle on the Tradeshow floor on Wednesday. THE CATERING FORMS TOOLBOX CATERSOURCE Produced on DVD, this collection contains electronic • Free access to Xperience stages and Idea Factory samples ready for you to download, customize and use. i-Stage on the Tradeshow floor. This resource is valued at $299 and is included FREE • Opportunity for 20.75 ACF continuing education The tools you need to build ffectiveeffective ca cateringtering forms, checklists, policy manualsuals a nandd m more.ore. with your paid registration. hours.

• Opportunity to enter the Catersource

FORMS TOOLBOX T-shirt Contest, “Out of the Box” Lunch Contest, the The tools you need to build effective catering forms, checklists, policy manuals and more.

Tabletop Contest and the Catersource ACE Awards.

• Viewing of the Buffet Building LIVE Event on the

Tradeshow floor Wednesday. • Closing Session Raffle ticket. • Free access to the International Pizza Expo exhibits on Thursday, Register online at www.catersource.com March 3. • 100% money-back guarantee. If you don’t agree that Or call us at 800.932.3632 for more information. the education you receive at Catersource is a great Customer service hours: 9:00am – 5:00pm CST investment in the future of your company, we will Email: [email protected] refund your registration fee.

30 February 27-March 2, 2011 www.catersource.com | 800.932.3632

SUPPORT SPONSORS

Please support these catering industry sponsors and give them the opportunity to earn your business. PLATINUM GOLD GREEN SILVER CRYSTAL ACF CULINARY CHALLENGE CULINARY ACF A LA CARTE

R

as of 12/1/10

www.catersource.com | 800.932.3632 February 27-March 2, 2011 31 Catersource Magazine, Conference & Tradeshow, 2909 Hennepin Avenue South, Minneapolis, MN 55408 PRST STD US POSTAGE PAID ST CLOUD MN PERMIT 2871 CHANGE SERvICE REqUESTED

Realistic Business Education for All Types of Catering BANQUET FACILITY • NON-COMMERCIAL • COLLEGE/UNIVERSITY • CATERING COMPANY • HOTEL • RESTAURANT • AND MORE

Join us! February 27 - March 2 The Cosmopolitan of Las Vegas

CO-LOCATED WITH Register now at www.catersource.com Or call us at 800.932.3632 for more information. Customer service hours: 9:00am – 5:00pm CST. Email: [email protected]