International

Caterers

2 0 2 0 Association

CATERER CATIE

Awards

2020

OF THE YEAR

Detroit, Michigan | ForteBelanger.com 2 IC A C ATERER OF THE Y EAR 2 0 2 0 3

Pg

4 Financial Viability TABLE orte Belanger is a leading special event design and catering firm. 8 Organizational Chart Over the course of nearly 25 years, we have designed and produced 10 Job Descriptions countless noteworthy events. For each and every one, we have OF Fkept our core promise of delivering the creative thinking, remarkable 26 Employee Handbook Table of Contents food, and passionate service that creates memorable brand impact. 28 Employee Recognition & Appreciation From start to finish, we take care of every detail, so our clients can CONTENTS focus on enjoying every moment with their guests. That’s why discerning 32 Marketing Plan Execution & Examples clients select Forte Belanger time after time. 48 Awards & Press

Setting the standard for industry leadership, innovation, and excellence 50 Client Testimonials – in the Midwest and beyond – is no small task. We have forged our reputation from a rich heritage, forward-thinking culture, and an 54 Customer Service Approach & Philosophy entrepreneurial spirit that fuels our ground-breaking approach to each 56 Industry & Charitable Support and every remarkable gathering we are invited to design. 58 Sustainability & Green Efforts 60 Culinary Philosophy 62 Creativity & Originality in Menu Development 66 Culinary Diversity at Events 76 Product Quality & Safety Control 6 FINANCIAL VIABILIT Y 7

We are known for our passion, talent, hard WE ARE work and dedication.

We are genuine, FORTE inspiring, and courteous.

We share a relentless BELANGER commitment for collaborating, communicating, and doing good work.

We believe that when you foster an environment of excellence, people take pride in their work which helps the organization grow and makes every occasion simply remarkable.

10 JOB DESCRIPTIONS 11

President, Events Group Senior Vice President Vice President, Service The Events Group President handles The Senior Vice President is accountable The Vice President of Service oversees, the premier portfolio of event services, for all areas of event planning, culinary manages, coordinates and executes JOB managing its leadership team, and operations, financial leadership, the Forte Belanger Standard of developing a shared vision and management and team leadership. Excellent Service. demonstrated trust. DESCRIPTIONS Responsible for: Responsible for: Responsible for: Ensuring fulfillment of support Leading the team; setting goals,

Ensuring financial metrics needs by setting priorities monitoring work, driving progress, are consistently met and fostering collaboration Setting company strategies and objectives; Ensuring events are executed creating metrics to measure success Reviewing financial metrics to ensure with consistent service experience success indicators are met; using insight Preparing and analyzing financial reports; to coach and develop team members Ensuring the event brand is the strongest developing short- and long-term financial and streamline operations and sales entry point for clients into the broader strategies, budgets and action plans business of Continental and Forte Belanger consistent with corporate philosophy Improving standards of operations by monitoring quality standards, handling Coaching, developing, motivating and Directing development and expansion issues, and ensuring timely and complete directing talent to maximize profitability of marketplace offerings communication with interested parties and performance results Coaching high performing sales team Overseeing business development by networking in the community and engaging with clients, vendors and community leaders 12 JOB DESCRIPTIONS 13

Director, Vice President, General Manager & Director, Innovative Dining Solutions Culinary Operations Event Operations The Director of Innovative Dining The Vice President of Culinary Operations The General Manager & Director of Solutions focuses energy on the strategically positions the company’s Event Operations brings vision and company’s culinary direction and culinary team to be trend-forward, leadership to organizational and brand ultimate guest satisfaction with innovative, responsive to production, standards, guest expectations, and service and culinary selections. and equipped to execute events strategically growing the company. with outstanding quality. FOSTERING Responsible for: Responsible for: Responsible for: Developing and testing new recipes Setting and maintaining performance A CULTURE based on the latest industry trends Proactively working to scale culinary standards to maximize sales, meet O F E X C E L L E N C E operations to accommodate any immediate controllable expenses, and keep Working closely with event managers growth whether organic, or by acquisition product and labor costs in line to ensure guests are consistently satisfied with service and selections Overseeing a team of innovation-focused Regular auditing and reviewing chefs working on catering-focused ideation, operations performance, productivity, Collaborating with event teams new menus and creative recipes and guest satisfaction to design and execute catering services for large corporate events Supervising the team that collaborates with Directing outside partners to ensure procurement on product optimization service expectations are communicated and quality assurance and met, and pricing and contracts are effectively negotiated and maintained Managing executive chefs and regional director that handle catering operations Collaborating with culinary team on and managed venues design, development, implementation and evaluation of event menus to ensure Reviewing opportunities to build new teams highest quality standards and facilities to expand production space and hours of operation Leading department managers on day-to- day operations; working with sales team on forecasting, controlling schedule capacity, and events calendar opportunities

14 JOB DESCRIPTIONS 15

Senior Executive Chef Executive Chef Event Sous Chef Line/Prep Cook Event Cook On-Call Cook The Senior Executive Chef manages The Executive Chef manages the The Event Sous Chef guides the The Line/Prep Cook creates a consistent These talented culinary professionals The On-Call Culinary Team creates a the culinary team, works offsite events, culinary team and daily production culinary team on daily preparation, quality product and culinary experience create a consistent quality product consistent quality product, exceptional writes large event plans, conducts with the goal of exceeding quality execution and presentation while that includes exceptional presentations, and culinary experience that includes presentation, and impressive client quality control and safety inspections and safety standards. ensuring high standards of safety impressive client experiences, and a exceptional presentations, impressive culinary experience in a clean at each event location. and excellence at event locations. clean and safe working environment. client experiences, and a clean and and safe environment. Responsible for: safe working environment. Responsible for: Responsible for: Responsible for: Responsible for: Communicating and training kitchen Responsible for: Development: Maintains awareness of new staff on proper procedures and Ensuring each shift is properly staffed Creating a consistent high-quality Creating a consistent high-quality

food trends, catering delivery methods, new culinary production and responsibilities are completed product and culinary experience Creating a consistent high-quality product and culinary experience ingredients, and on-trend plate presentations product and culinary experience Facilitating and managing daily food Planning, organizing and delegating Representing the company brand in Representing the company brand in preparation, packaging and shipment Leadership: Actively trains, develops, and leads responsibility to ensure goals and dress code, uniform, and demeanor Representing the company brand in dress code, uniform, and demeanor the culinary team; contributions to creation objectives are met dress code, uniform, and demeanor Monitoring complete, quality food Providing exceptional guest service, and execution of company vision Providing exceptional guest service, production according to standards Maintaining culinary quality control presentation, and a clean and safe Providing exceptional guest service, presentation, and a clean and safe Food preparation: Manages daily kitchen prep and event timelines and ServSafe guidelines at all times environment presentation, and a clean and safe environment and closing; oversees packaging and shipping environment Managing daily upkeep and organization Assisting the team when necessary for proper portioning during service Ensuring food is properly prepared, Assisting the team when necessary of kitchen prep areas, coolers and freezers; and served in an appealing manner to ensure completion of tasks and duties Assisting the team when necessary to ensure completion of tasks and duties Quality: Ensures food is produced completely, rotating products efficiently through while upholding integrity of recipes to ensure completion of tasks and duties to high quality standards with timely and the planning process complete communication on quality standards Planning for proper break-down and utilization of leftover items Maintenance: Manages daily upkeep and organization of kitchen prep areas, cooler and freezers; rotates products efficiently through planning process 16 JOB DESCRIPTIONS 17

Senior Manager, Event Operations Manager, Event Operations Event Operations Lead SERVICE ISN'T The Senior Manager of Event Operations The Manager of Event Operations This individual leads the operations leads and oversees key events; supports manages communication between team at off-premise events and works the warehouse and logistics manager client, departments, and on-site service closely with warehouse personnel, and general manager and calls attention team to ensure timely deliveries, event operations manager, service EXPENSIVE. IT'S to issues before they escalate. set-up and break-down. captains and culinary team to ensure operations are flawless. Responsible for: Responsible for: PRICELESS. Responsible for: Leading event operations team, Creating an itinerary based

and culinary team as needed on client’s sales contract Demonstrating positive leadership characteristics, inspiring employees Overseeing training and development Monitoring client timelines, to meet and exceed standards of event operation managers and leads keeping respective departments updated on any changes Following all policies and procedures With GM and warehouse/logistics manager, while constantly striving to improve trains, supervises, develops, and disciplines Implementing event service standards operations standards event operations staff and warehouse with on-call team and identifying employees according to policies and areas of improvement Reporting all employee issues to event operational procedures operations manager and event director Participating in venue walkthroughs, With warehouse/logistics manager, execution, and recap meetings Communicating operations plan and identifies and communicates any truck needs clearly with the service captain Acting as the liaison between on-call or equipment issues as reported from and culinary team event operations leads and drivers service team and service director Assisting in warehouse; loading trucks; Works with sales team, attends walkthroughs, receiving, handling, and distributing and determines operational needs at events equipment, food, beverages, and more during proposal process 18 JOB DESCRIPTIONS 19

Service Director Service Manager Beverage Manager Event Captain On-Call Server This staffing manager oversees all The Service Manager oversees, The Beverage Manager manages the The Event Captain leads event The On-Call Service Team exceeds full-time employees for events, leads coordinates, and schedules full-time entire beverage process for all events execution with on-site service team guests’ service expectations with a strategic efforts with scheduling, and employees for all off-premise events. from warehouse to venue. while exceeding guest expectations positive attitude at event venues and upholding brand standards. and outside properties. oversees the administrative process for Responsible for: Responsible for: executing events. Splits time between Responsible for: Responsible for: administrative duties and on-site Ensuring completeness of work Managing entire beverage ordering event support. and proper timelines are being met process, checking product in; tracking Managing communication and partnerships Ensuring event set-up is consumption through Accubar between culinary, operations and executed in a timely manner

Resolving last-minute staffing changes by on-call service teams Responsible for: working with shared staffing strategist Maintaining, updating and implementing Passing appetizers, desserts, and executing

Coordinating staff selection process accurate beverage process standard operating Managing service staff, giving direction to staff proper plated or station-set service Managing VIP files based on needs reported by vice procedures (SOP); signing off on beverage on SOPs and providing consistent feedback Clearing and/or replenishing president and training manager sheets and glassware portions Identifying and reviewing weekly staffing Writing organized event itineraries prior to empty vessels during event needs with vice president and service director Creating and maintaining seasonal beverage each event and event and staffing notes Approving on-call staff selection and Providing support in a fine coordinating training shifts, once staff have menus, prioritizing excess inventory following each event Finalizing staff arrival times dining or seated environment been assigned by shared staffing strategist according to event itinerary Making pre-batch specialty drinks Maintaining working knowledge of Identifying opportunities and ensuring Overseeing and ensuring event itineraries and mixes like simple syrups specialty food and beverage requests Supervising staff on-site at events guest expectations are being met are completed in a timely manner Wrapping, loading and unloading Delivering outstanding service and mingling Building strong relationships with clients; beverage and bar equipment at event with clients to ensure needs are being met Providing on-site event management manages client expectations and staff supervision venues; managing and supporting bar service at all events Building strong relationships with clients; manages client expectations 20 JOB DESCRIPTIONS 21

Manager, Warehouse Shipping & Receiving Operations & Logistics Assistant Manager, Warehouse Fleet Manager Coordinator Warehouse Expeditor Warehouse Utility The Warehouse Operations & Logistics The Warehouse Assistant Manager The Fleet Manager minimizes risk The Shipping & Receiving Coordinator The Warehouse Expeditor leads the Warehouse Utility breaks-down, Manager supervises and coordinates oversees catering warehouse associated with vehicle investment, handles receiving product shipments, packing and break-down of events; cleans and organizes all company the warehouse staff to ensure all items production; supervises and coordinates improves efficiency, and reduces taking daily and weekly inventory; loading, unloading, driving vehicles equipment and warehouse supplies. for events are sent out as scheduled warehouse expeditors, utility team and overall transportation costs while also handles purchasing through and working events, as needed. and all warehouse assets are properly temporary warehouse staff. Ensures maintaining government compliance. a variety of vendors. Responsible for: Responsible for: tracked and maintained. all events are loaded to specification, Assisting in receiving and organizing Responsible for: Responsible for: and sent out as scheduled; tracks Leading the efficient, complete and accurate incoming warehouse orders Responsible for: and maintains all assets. Developing reporting mechanism and Receiving product, conducting quality packing and break-down of event equipment Working with warehouse expeditor on Training, scheduling, supervising communication strategy to track fleet vehicles inspections at check-in; controlling waste, Driving company vehicles to and from projects such as dish line inventory and Responsible for: over-buying and more, from multiple vendors and counseling warehouse employees light equipment repair Scheduling drivers and vehicles for each job events and company buildings

Overseeing show-ready organization Conducting warehouse lineup; driving Following proper SOPs for receiving, Making recommendations for cost control, Ensuring all warehouse and event Helping operations team with and cleanliness of warehouse facilities company vehicles to and from events and checking all incoming product improvement, and fuel management paperwork is properly checked off-premise events, as needed and company assets and company properties temperature and weights Ensuring fleet is reliable, efficient, Receiving, handling and returning rental Driving company vehicles to and from Maintaining regular inventory; placing Managing warehouse team to ensure all Executing and overseeing proper product cost-effective and able to support orders through warehouse; notifying events and company buildings weekly orders based on event needs tasks are completed daily; following up on rotation following FIFO system and operations and growth appropriate departments for dry goods, supplies and linens accuracy and completeness of work; setting identifying old product in system performance goals and following up regularly Maintaining routine warehouse Coordinating weekly warehouse production Taking daily cooler temperature, Overseeing show-ready organization maintenance and upkeep schedule including truck, pack, cleaning, cleaning coolers/freezers daily and cleanliness of warehouse facilities and maintenance schedules and company assets Executing daily and weekly inventory

Handling all rental order check-ins, returns, internal rentals and more 22 JOB DESCRIPTIONS 23

Planning & Production Coordinator Planning Manager Planning Administrator Director, Event Sales Associate Director, Event Sales Venue Relationship Manager The Planning & Production Coordinator The Planning Manager manages The Planning Administrator plays an The Director of Event Sales manages The Associate Director of Event Sales The Venue Relationship Manager plays an integral role in coordinating the planning process from concept integral role in coordinating event details the sales funnel by coaching the team manages the sales funnel and actively leads the company’s efforts in the event details and needs between to execution. and needs between departments to to meet budgeted sales revenue goal. sells to his or her own portfolio of acquisition of new venue partnership departments to ensure a properly ensure a properly planned event. clientele. and management opportunities. planned event. Responsible for: Responsible for: Responsible for: Responsible for: Responsible for: Gathering client details and necessary Actively selling to own portfolio of clientele Responsible for: information for event execution Managing dry goods administrative process Leading biweekly sales meetings, group and Linking event planners, venue Distributing leads, reviewing all proposals, Planning event production and and equipment planning for all events individual coaching; one-on-one meetings, managers and customers Engaging with department leads to and ensuring compliance with Salesforce executing assigned events and quarterly group sales training activities; execute timelines, floor plans, and and Caterease usage Following layout production ensuring Salesforce compliance Building relationships to find the right Creating unique brand-forward concepts secure warehouse equipment expectations and timelines combination of partners to make Acting as a liaison between the sales team, including table designs, floral concepts, Distributing leads, and reviewing all great events happen Ensuring tools and resources are used Drawing food and beverage table layouts upper level management and the entire food and beverage station layouts proposals before sending to compliance; effectively to enhance team performance Forte Belanger team Acting as a liaison between catering Working with culinary to coordinate food participating in prospecting Collaborating with logistics and sales clients and preferred properties Staying up-to-date on industry vessels and tools needed for events based Hires, onboards and trains new sales members account managers to facilitate Acting as a liaison between the sales team, trends to propose new solutions and on EGS, food item, quantity and design upper level management and the entire planning and production needs identify opportunities for improvement Forte Belanger team Managing event project timeline, event changes, change orders, corrections, and Streamlining sales processes and procedures; action items from catering meetings hiring, onboarding, and training new sales team members

24 JOB DESCRIPTIONS 25

Business Manager Account Manager Sales Coordinator The Business Manager is responsible The Account Manager manages a The Sales Coordinator supports sales for the accuracy of the financials portfolio of accounts by maintaining account managers through proposal directly related to events. existing clients and prospecting new creation and development, client business opportunities. communication and event file updates. Responsible for: Responsible for: Responsible for: Managing client facing billing and collection

Working with culinary team to develop Answering new sales calls, taking down Tracking vendor payment and creative and seasonably appropriate menus initial information, and passing leads to WE WRITE THE SCRIPT submitting invoices for payment senior sales administrator, director of Developing strategically priced proposals Analyzing monthly financials to identify sales and VP of operations A N D T E S T I T C O U N T L E S S T I M E S while maintaining Forte Belanger’s areas for strategic decision making cost/profit ratio guidelines Assisting with proposal rough-ins; Processing consistency for event-related communicating with client on account Leading event tastings, walkthroughs financial elements manager behalf; updating notebooks and and site inspections and distributing contracts after site visits and tastings pertinent information to team Preparing calendars, and check Maintaining Salesforce and Caterease sheets; requesting final counts, within management guidelines and updating calendars

Overseeing large-scale events and acting as Making contract updates, sending updates to a liaison between the client and the team team, kitchen; sending pre-event connection emails to clients with scheduled staff and event itinerary

Sending all rental needs to client; creating floor plans for vendors, venues, clients, and more 26 EMP L OY EE HANDBOOK TABLE OF C ONTENT S 27

EMPLOYEE HANDBOOK T A B L E O F C O N T E N T S

Terms of Employment 5 Personnel Files 17 Equal Employment Opportunity Policy 5 Separation of Employment 17 Employees with Disabilities 5 Health Benefits 18 Harassment/Sexual Harassment 6 401(k) Retirement Account 18 Substance Abuse 6 Holidays 18 Employee Classifications 7 Vacation 19 Nepotism 8 PTO Day(s) 19 Call-In Procedure 8 Meal Policy 20 Attendance and Lateness 8 Family and Medical Leave Act 20 Appearance and Dress Code 10 Bereavement Leave of Absence 20 Computer Use Policy 10 Jury Duty 21 Pre-Employment Examinations 11 Removal of Company Property from Premises 21 Telecommuting 12 Right to Search/Inspect 21 A Partnership for Success Policy for Employees with Driving Duties 12 Security 22 Medical Leaves 13 Access to Corporate Office 22 Workplace Injuries 13 Social Security Number Policy 22 For nearly a decade, Forte Belanger has been proud Payroll Authorization and Distribution 14 Confidentiality 23 to be the powerhouse off-premise catering division Performance Evaluations 14 E-Signature Policy 23 of Michigan’s largest contract food management Problem Solving Procedure 15 Handbook Acknowledgement 24 company, Continental. Collectively, we strive to Reporting Incidents of Property Damage 15 Conflicts of Interest/Business Conduct 15 delight our guest, every meal, every day. Employee Conduct 16 Rev March 2019 For a complete version of the Continental Employee Handbook, please click here.

28 EMP L OY EE RE C OGNITION & AP P RE CIATION 29

Culture Club Shared Staffing This peer group represents each of Forte Belanger’s departments: A unique competitive advantage for employees, culinary, service, sales, operations, and planning. Culture Club members, shared staffing bridges a gap in an increasingly nominated by coworkers as the voice of each department, meet monthly competitive talent market by providing a means and facilitate solutions to challenges, help enhance teamwork and to retain key employees and recruit those APPRECIATION collaboration, organize staff recognitions, and more. looking for flexible work environments.

With its detailed skills training and career- & RECOGNITION building potential, this program goes beyond Milestones & Life Events guiding employees to understand what Forte Belanger coworkers are our brand Birthdays, babies, engagements, work-iversaries, and other life events their job is; we also use it as an opportunity ambassadors; everything they do elevates the are all celebrated by the team. From birthday cards and gift cards, to to identify “service naturals” and groom company from ordinary to extraordinary. branded bibs and a night out on the town; we ensure our employees feel them to take on more responsibility. valued and appreciated during these major life events. Known for their passion, talent, hard work and We start by cross-training our people. dedication, our people are genuine, inspiring and Each business unit has its own module- courteous. They share a relentless commitment to based core skills program; covering roles like collaboration, communication, doing good work, Conferences bartending, station setting, operations, service, and upholding company values and ethics, all Forte Belanger team members are hand-selected based on their role and more. By simply focusing on building skills, the while going the extra mile to make to attend industry conferences, paid in full by the company. We believe employees can chart their own career path, every occasion simply remarkable. these conferences provide invaluable networking, exposure to expert and increase wages by as much as 35 percent speakers, industry best practices, and other relevant experiences that within two years. We consider this an exclusive Great employees are hard to find, and we are may inspire our next big idea. opportunity that supports professional and lucky to have them at Forte Belanger. Following personal development, nurtures our talented are just some of the ways we work hard to keep team members, and enables them to our employees engaged and happy. earn steady income year-round. Personal Assistance One can never predict when they may need a helping hand. Should any of our staff members be experiencing personal difficulties, we’re always ready to pitch in with financial assistance, legal help, or counseling. 30 EMP L OY EE RE C OGNITION & AP P RE CIATION 31

Fueling Inspiration

Forte Belanger employees enjoy hot lunch, grab-and-go snacks and beverages, coffee

service paid for by the company; it’s our way of rewarding, and demonstrating our regard, for our people on daily basis.

This year, Forte Belanger changed employee engagement. Every four months, the company hosted a Thank You Celebrations different even that focused on a three- As a thank you for a job well done executing pronged approach to saying thank you, the company’s first ever PGA TOUR event, and bringing together teams from our teams boarded Ovation, one of the different areas of the business to EMPLOYEE company’s luxury yachts, for an afternoon spur conversation and collaboration. ENGAGEMENT celebration, complete with a delicious meal, open bar and entertainment. EVENTS “Fowling” was the first event attended by our accounting and creative teams. Staff volunteered to play and coach sports with Courageous, Inc. in the Employee Recognition summer; finally, we invited the team to Brew Detroit for camaraderie, Finally, every year the company hosts an gifts and prizes. employee recognition event celebrating individual team member achievements that reflect and contribute our core values. Each division of the company nominates its staff to be honored; honorees are invited to bring their spouse, or a guest, to one of the company’s managed venues for a high- end strolling dinner and celebration. 32 MARKETING P L AN E XE C U TION & E XAMP LES 33

Visibility among Detroit’s corporate Innovative Services and Technology. Forte programs are now handled by a dedicated easily uploaded into the new, user-friendly leadership has reinforced Forte Belanger’s Belanger formally launched its web-based account manager. She has crafted a voice formats. Thanks to this system, we are more prominent role as caterer of choice for every venue concierge service, a first among for the brand, and continues to create responsive to inquiries because we are able high-profile gala in the market: the Detroit caterers in the region. content closely aligned with the company’s to turnaround proposals in half the time. We Institute of Arts Gala, the Detroit Children’s target audience. Digital initiatives include have also implemented post-event surveys Fund Gala, Fash Bash, the College for Remarkable events are borne from the email drip campaigns that promote our to ensure we are meeting our set standards. Creative Studies Wine Auction, and St. perfect combination of an inspired space, preferred venues to corporate clients; guests Account managers personally follow up on Joe’s Holiday Ball. fine catering, high-touch service, and top- are directed to custom landing pages that responses as another point of contact in 2019 MARKETING notch design. This complimentary service is provide a convenient way to submit an building and maintaining strong client Our LCA membership continues to play a staffed by two full-time concierges that inquiry. All campaigns run in tandem relationships. pivotal role in marketing Forte Belanger; we facilitate the process of pairing clients with with content posted on social channels. PLAN EXECUTION maintain our stature as Michigan’s only LCA local venues. In addition to providing clients Finally, our marketing efforts also focus caterer, reinforcing our sterling reputation with an exclusive service, Forte Belanger is Marketing includes progressive proposals on people, specifically, talent development with a mark of excellence. Membership helping the community in which they work packed with fresh, detailed narratives along and recruitment. Forte Belanger continues Forte Belanger continues to focus its marketing efforts on building ensures we are benchmarking top caterers by driving business to distinctive event with comprehensive vision boards loaded to produce highly trained hospitality industry and maintaining strong client relationships that enhance brand in the country, provides us access to trend- spaces. Forte Belanger is aligned as an with design and culinary inspiration, and, experts that are our best brand ambassadors. recognition, and providing innovative services backed by technology. setting catering and design inspiration, and, exclusive, or preferred caterer and highly of course, mouth-watering menu details. Fostering an environment of excellence enhances our ability to wow discriminating regarded partner, with more than 50 Creative proposals for high-end event and encourages our people to take pride in clients with fresh new ideas that create properties around Metropolitan Detroit. business opportunities are also one of our their work, which, in turn, helps our Capitalizing on Connections. Our success Forte Belanger’s leadership team attends sustainable ‘buzz’. Our LCA partners were fortes, and have included custom-designed organization grow.

in acquiring new clients is due in large part events in support of clients to strengthen instrumental in sharing industry knowledge The relationship has grown our footprint tablets set to auto-play brand videos from to capitalizing on deep connections and relationships, with the added benefit of and staffing for the company’s successful in the market significantly. Further, owners recent events; and, deliciously handcrafted long-term relationships with Detroit-based keeping a pulse on event execution and first-year multi-day spectator event. and managers at new on-trend properties gifts, made fresh in our kitchen. partners. For example, Forte Belanger’s brand standards of excellence. Forte are reaching out directly to Forte Belanger trusted partnership with mortgage Belanger’s top leaders stay in the public Creating a buzz with our expertly executed as they come online to be listed among the This year, we implemented Caterease as giant Quicken Loans opened a door that eye by attending a variety of charitable and events contributes to word of mouth elite venues listed in the concierge service. an operations platform for everything from ultimately rewarded the company with business networking events, more than 500 advertising, and our continued visibility in Forte Belanger’s digital marketing includes proposals to production. To automate the landing a full-service multi-year contract annually. Clients value our presence, and the community. As with any top caterer, its sophisticated brand-forward website proposal process; Caterease templates with Intersport to execute the Rocket we continue to expand our business great execution creates word of mouth and social media presence on Facebook, were created to reinforce Forte Belanger’s Mortgage Classic. thanks to this level of participation. which enhances the Forte Belanger brand. Instagram, and LinkedIn. Digital marketing brand standards and allow photos to be

34 MARKETING P L AN E XE C U TION & E XAMP LES 35

VENUE CONCIERGE WEBSITE Throughout 2019, Forte Belanger continuously added notable event spaces to its venue concierge website, MetroDetroitVenues.com. Here, potential and current clients can browse our portfolio of event spaces with the detailed search function to find the perfect space for their next gathering.

MDV VENUE DRIP EMAIL CAMPAIGN

To keep our clients up- to-date on the latest and greatest additions to our venue portfolio, our team sends out a monthly email blast loaded with new venue specs, details and special offers!

36 MARKETING P L AN E XE C U TION & E XAMP LES 37

WEDDING VENUE SALES SHEETS

INSIDER TIP: Add a tour, Ask your catering chef to Madison's rooftop offers whiskey tasting, prepare your menu with the city's best view of gin & tonic bar fresh produce, poultry, Comerica Park! or custom-create meat, spices or jams Weddin gs Weddin g your very own and experience the whiskey to serve bounty of Eastern AT THE MADISON AT THE WHISKEY your guests! AT EASTERN Market first hand! by FACTORY by MARKET by

URBAN SOPHISTICATION IN THE HEART OF DETROIT HISTORY & HERITAGE AT DETROIT CITY DISTILLERY FARM-TO-TABLE AT A TRUE Newly reclaimed and reshaped, Madison boasts DETROIT LANDMARK multiple levels of indoor and outdoor event spaces, Get ready to celebrate at one of the city's newest private making it the perfect downtown setting to tie the knot. event venues. Inside this working distillery, your guests Detroit's Eastern Market, spanning six city blocks, is the will be immersed in a sensory feast of fresh grains, country's largest open-air flowerbed market, and the Multi-level rooftop terrace accommodates shining copper stills, and the hum of distillers at work. largest historic public market. Light, open, and airy, up to 180 guests reception style its indoor and outdoor spaces can be completely Second-story rickhouse, artfully converted to transformed to fit your unique vision and style. Outdoor space includes covered grill and bar, intimate event space with a rustic-industrial vibe lounge area and wraparound balcony Shed 3, added in 1922, with its four "wings", Conveniently located between Downtown can host between 700 and 1,500 guests State-of-the-art private Loft accommodates and Eastern Market up to 130 guests reception style Shed 5, built in 1981, is enclosed and can Space features vintage 1920s bar, original exposed accommodate up to 900 guests; recently Loft can serve as primary event space or alternate brick, concrete columns, and is lined with whiskey restored and updated, this space also includes space in the event of inclement weather barrels - each in a different stage of aging an outdoor plaza and enclosed commons room

Weddings should be as remarkable as the couples they Weddings should be as remarkable as the couples they Weddings should be as remarkable as the couples they celebrate. That's why we approach every wedding with celebrate. That's why we approach every wedding with celebrate. That's why we approach every wedding with exceptional forethought, consideration, enthusiasm and grace. exceptional forethought, consideration, enthusiasm and grace. exceptional forethought, consideration, enthusiasm and grace.

We start with deliciously remarkable fare. Our repertoire We start with deliciously remarkable fare. Our repertoire We start with deliciously remarkable fare. Our repertoire includes the very best of culinary trends, whether conceived includes the very best of culinary trends, whether conceived includes the very best of culinary trends, whether conceived in our own kitchen or inspired from around the globe. in our own kitchen or inspired from around the globe. in our own kitchen or inspired from around the globe.

We have earned our reputation by executing weddings We have earned our reputation by executing weddings We have earned our reputation by executing weddings with outstanding hospitality and relentless focus on detail. with outstanding hospitality and relentless focus on detail. with outstanding hospitality and relentless focus on detail. Our dedicated team will be 'at your service' to deliver a Our dedicated team will be 'at your service' to deliver a Our dedicated team will be 'at your service' to deliver a flawless experience for you and your guests. flawless experience for you and your guests. flawless experience for you and your guests.

Forte Belanger is more than a caterer. We are the partners Forte Belanger is more than a caterer. We are the partners Forte Belanger is more than a caterer. We are the partners that work alongside you to create a signature celebration that work alongside you to create a signature celebration that work alongside you to create a signature celebration that is uniquely you. that is uniquely you. that is uniquely you.

If you're ready to create your unforgettable wedding, If you're ready to create your unforgettable wedding, If you're ready to create your unforgettable wedding, we're ready to get started. we're ready to get started. we're ready to get started. PROUD TO SUPPORT T HE INA UGURAL L!FE As new venue partnerships are forged, Forte Belanger’s in-house marketing team creates specific

sales tools – like these venue sales sheets – for the team to distribute to potential clients L!FE LEADERS, INC. JOURNAL AD LEADERS, INC . GALA along with an initial event quote, if requested.

248.621.4992 ForteBelanger.com CR EATE THE MINT Newly minted, just for you! With its spacious layout, The Mint at Michigan First Conference Center – centrally located in SOM E KI N D Southfield – is the perfect setting for your next get-together. MARKETING P L AN E XE C U TION & E XAMP LES 38 • VENUE FEE: $$$$ 39 OF WON DE R FU L • CAPACITY: 350 plated or 700 strolling • GOOGLE RATING: VIRTUAL TOUR THE HOLIDAYS ARE RIGHT AROUND THE CORNER AND A CELEBRATION IS IN ORDER CCS TAUBMAN CENTER

The College for Creative Studies Taubman Center combines Your guests will feel the glow when you artfully pair a distinctive venue with modern design with the rich history of the Argonaut Building FEEL in Detroit’s New Center – overlooking stunning views of the creative catering and design. TH E city, it is a distinctive alternative to traditional gathering spaces. Take advantage of our expertise collaborating with the area’s most recognized • VENUE FEE: $$$ FORD ROUGE MENU GUIDE G LOW venues, and unwrap an unforgettable experience in any of these exquisite settings! • CAPACITY: 225 plated or 1,000 strolling

248.479.6780 [email protected]

THE WHISKEY FACTORY

EASTERN MARKET Invite your guests to step inside a working distillery and be immersed in a sensory feast of fresh grains, shining copper stills, and the hum of distillers at work. Transport them back in HOLIDAY STROLLING DINNER REMARKABLE Light, open and airy, Eastern Market’s minimal indoor and time in the rustic second story rickhouse, artfully converted STATIONS EVENTS outdoor spaces can be completely transformed for an to intimate event space with a rustic-industrial vibe. GREEKTOWN PRICING incredible event backdrop. This distinguished venue is truly unforgettable! ~ Lamb Chops: Rosemary-Garlic Schmear with Lemon Zest, ~ $ 105 per person for a three- hour event with a Cabernet Demi-Glace Syrup, Lemon Rice Pilaf [GF] 75 person minimum VENUE ~ Salata Therini : Chopped Romaine tossed with Tomatoes, ~ Included: Guest Seating with floor length linens & wood • VENUE FEE: $$$ • VENUE FEE: $$$ Cucumbers, Onions, Green Pepper Rings, Beets, Olives and folding chairs, Ford Rouge Plant Stainless Steel High Top Tables, China, Feta Cheese, Lemon, Oregano Vinaigrette [GF] [V] Glassware and Flatware, Attentive Service Staff and TIPS Certified Bartenders • CAPACITY: Shed 3 – 700 plated or 1,500 strolling; ~ Traditional Hummus and Tabbouleh: Served with Pita • CAPACITY: 175 plated or 250 strolling Triangles ~ Event Enhancements: Upgrade to Premium Bar Service for Shed 5 – 500 plated or 900 strolling ~ Dolmades (Rice-Stuffed Grape Leaves): an additional $ 3 per person. Incr ease y our Passed Hors D’oeuvr es sel ect i on f or an addit i onal • GOOGLE RATING: Skordalia ( Garlic Potato Sauce) [GF] [V] FLIER $ 3 per hors d’oeuvre piece. • GOOGLE RATING:

OUR POLISH NEIGHBORHOOD Add Late Night Snack for an additional $4 per person. Corktown and Soul Food Stations are available upon request. ~ Pierogi: Potato-Filled Polish Dumplings, Pan-Fried and Design and Production Services are available upon request Served with a Variety of Toppings, Sour Cream, Warm Bacon, Red Onion, Vinegar, Caster Sugar [V] ~ Details: 6% Michigan Sales Tax will be added to total invoice unless the client provides appropriate forms for Michigan Sales and Used in tandem ~ Gołabki : Petite Stuffed Cabbage Rolls, Rice, THE JAM HANDY Use Tax Certificate of Exemption Ground Beef Filling and Robust Tomato Sauce [GF]

~ Kielbasa and Musztarda : Smoked Sausage Medallions, Sauerkraut, White Wine Mustard, Whole Grain Mustard [GF] Any substitution made to the menu, bar, staffing, and design are subject to RUSSELL INDUSTRIAL CENTER additional fees

MEXICAN TOWN with a custom ~ Empanada Carnes: Specialty Beef Pies, Corn Tortillas Layered Final Guest Count is due 14 days prior to the event date This iconic Gothic-Revival building – once used as a film with Seasoned Ground Beef Russell’s vast spaces have played host to major Hollywood ~ Tamales Pollo: Yellow and White Corn Masa Filled production sound stage – was in its heyday, the largest film with Cumin-Spiced Chicken, Wrapped and Steamed motion picture shoots, as well as arts, theatre and social landing page, in Corn Husks studio outside Hollywood and New York City. Today, it’s a ~ Cheese Quesadilla: Chihuahua and Manchego Cheeses, Sun- events. The Expo Center’s polished white floors offer a Dried Tomato Tortilla [V] Call today to start planning your experience today! performing arts center and art gallery, and the perfect white ~ Presented with Flavorful, Fresh T oppings: 248.602.2655 ‘clean slate’ backdrop for ay type of décor. email and web- Diced Tomatoes ForteBelanger.com box setting in which to design events of any shape and size. Shredded Lettuce Sour Cream [email protected] Guacamole • VENUE FEE: $$$$ Pico de Gallo • VENUE FEE: $$ based marketing, Tomatillo-Avocado Salsa • CAPACITY: 700 plated or 1,500 strolling • CAPACITY: 150 plated or 400 strolling • GOOGLE RATING: many of Forte • GOOGLE RATING: Belanger’s

WATERVIEW LOFT recurring clients LAFAYETTE GARAGE A sophisticated downtown loft-meets-open-air-terrace and we’re exposed to Treat your guests to a stroll through the Buhl Sport collection riverfront patio – what better place to celebrate the holidays? of Indy race cars, memorabilia, and more! With over 20,000 This exclusive venue features an expansive atrium, a bright, new and exciting square feet, Lafayette Garage offers ample space for an contemporary indoor conservatory, a spacious outdoor epic celebration. A few pages from our custom menu guide created for the Ford Rouge Factory, one of Forte Belanger’s terrace, and a flexible, modern upper-level loft; the perfect venues for their multi-functional raw space in which to craft your event. newest partnered venues in the Detroit area. Check out their full venue listing on • VENUE FEE: $$$ annual holiday • VENUE FEE: $$$$ • CAPACITY: 350 plated or 800 strolling • GOOGLE RATING: our venue concierge website, MetroDetroitVenues.com! • CAPACITY: 190 plated or 450 strolling gathering. • GOOGLE RATING: VIRTUAL TOUR THE MERIDIAN DETROIT OPERA HOUSE Sleek, sophisticated, lavish and luxe. It’s Metro Detroit’s newest venue, conveniently located just off the freeway in This historic, luxurious building offers a wide array of Farmington Hills. Host an intimate gathering in one of its five sophisticated spaces for events, from the theatre’s main individual rooms, or combine the space for one grand event. stage – the largest stage in Michigan – to its SkyDeck, and You’re only limited by your imagination! intimate lounges, the grand lobby and artistic spaces. • VENUE FEE: $$$ • VENUE FEE: $$$$ • CAPACITY: 800 plated or 1,000 strolling • CAPACITY: 350 plated or 700 strolling • GOOGLE RATING: • GOOGLE RATING: VIRTUAL TOUR

THE MINT 40 MARKETING P L AN E XE C U TION & E XAMP LES 41

CUSTOM

MENU Bar Services Provided by Venue

Through this innovative event Passed Hors d’Oeuvres This is an Optional Upgrade for the Client planning and catering software, Three-Course Seated Dinner

First Course our sales team is able to develop Pantry Salad GF | Veg Baby Field Greens Golden Beets, Sweet Peas beautiful proposals with brand Hericot Vert and Tomatoes Sample Client Parmigiano Reggiano Crisps consistency in a fraction Basil Vinaigrette

Artisan Dinner Roll of the time. Savory Palmier Plugrá Butter Slice TEMPLATES NAIAS LEAD-GEN Herb Plugrá Butter EVENT INFORMATION ACCOUNT MANAGER EVENT NAME: Sample Venue Single Entrée Rebecca Murphy Matson Chicken Breast GF L A N D I N G P A G E VENUE/LOCATION: 123 Sample Road, Detroit Our in-house marketing team Meyer Lemon and Fresh Herbs (248) 602-4505 DATE: Tuesday, December 31, 2019 Tarragon Beurre Blanc has worked diligently over the past [email protected] Herb Oil EVENT TIME: 6:30 pm - 11:30 pm Parmesan Roasted Fingerling Potatoes STAFF ARRIVAL/DEPARTURE TIME: 2:00 pm - 12:00 am year to incorporate eye-catching Roasted Mélange Vegetables ESTIMATED GUEST COUNT: 250 EVENT NOTES Dessert Course designs for both Forte Belanger as FINAL GUEST COUNT DUE DATE: December 17, 2019 4:00PM: Forte Belanger Arrival The Bride and Groom's Wedding Cake a whole and our growing roster 6:30PM to 7:30PM: Passed Hors d'Oeuvres Client to Provide Wedding Cake CLIENT INFORMATION Forte Belanger to Cut & Serve Wedding Cake as Dessert Course 7:30PM to 9:00PM: Seated Dinner of managed event venues. Sample Client 9:00PM to 10:00PM: Dessert and Coffee Stations, Mingling Coffee & Hot Tea Venue to Provide 10:00PM: Guest Departure

10:30PM: Forte Belanger Departure (123) 456-7890

CATEREASE [email protected]

PleasePlease Initial Initial___

42 MARKETING P L AN E XE C U TION & E XAMP LES 43

In the fast-paced catering and events environment, we identified a need for quick reference to our latest marketing assets. Forte Belanger’s integration with Brandfolder has catered to that need with its digital asset management platform. Internally, our employees can access anything from logos, fonts, and brand collateral to photos, videos, testimonials and more. This tool can also be used to share assets externally to clients; the team member simply selects the desired assets and Brandfolder generates single link for shared access. For a first-hand look, check out our entire Forte Belanger collection here.

BRANDFOLDER IMPLEMENTATION

44 MARKETING P L AN E XE C U TION & E XAMP LES 45

TOUCHPOINT MARKETING In efforts to build and maintain a strong We take every opportunity to show our appreciation to relationship with our PGA TOUR and our loyal clients. Thanks to the affiliation with Continental Intersport partners, our team created and its in-house bakery, Proof Baking Co., Forte Belanger several themed deliverables like these was able to hand-deliver goodies like these housemade custom cake pops, K-Cups, and cookies. cranberry walnut baguettes and apple cinnamon butter.

APPLE CINNAMON BUTTER

INGR EDIENTS 2 cups unsalted butter, softened 4 tbsp. brown sugar 2 tsp. cinnamon 2 pinches nutmeg 4 tbsp. apple sauce 1 pinch salt

INSTRUCTIONS 1. Add soft butter, cinnamon, brown sugar, nutmeg and salt into mixer. 2. Whip on high for 1-2 minutes, until fully incorporated.

3. Serve warm or chill and serve cold.

4. Store in cooler, covered.

46 MARKETING P L AN E XE C U TION & E XAMP LES 47

SOCIAL MEDIA This past year, Forte Belanger refocused its social media efforts @fortebelanger to include more real-time content to help increase engagement and relate to our followers. Social platforms that saw little return on investment were eliminated from our mix, @fortebelanger dedicating our attention to Facebook, Instagram, and LinkedIn.

In tandem with our in-house Forte Belanger marketing team, one of our trusted account managers took charge of this initiative, showcasing content that was more consistent, relatable, frequent and on-brand.

The following are a few examples of engaging posts throughout 2019. 48 AWARDS & P RESS 49

2019 International Caterers Association

Appetizers from abroad: From Entertaining Company, an Indian-inspired “Caterer of the Year” Finalist plantain chip with tandoori chicken, mung

bean salad and a jalapeno crisp (here) and steamer baskets of Peking duck bundles 25 YOUNG EVENT with a hoisin sauce drizzle (below). Photo FOR RELEASE: November 21, 2019 here by Chris Cassidy Photography, CONTACT: Joel Schuchmann, PGA TOUR, 904-280-4707, [email protected] 2019 Catersource “Acheivement in Catering AWARDS below courtesy Entertaining Company. TOURNAMENT MEDIA CONTACT: Greg Ball, 760-271-9183, [email protected] 13 14 Excellence” (ACE) Award Finalist Inaugural Rocket Mortgage Classic wins three “Best Of” awards 11 15 at PGA TOUR Tournament Meetings 12 PGA TOUR event honored for “Best Special Event,” 2019 Michigan Meetings & Events Magazine & PRESS “Best Tournament Sales” and the “Fair Way Award” in 2019 The other skill he brings to his work: a little PONTE VEDRA BEACH, FLORIDA – The Rocket Mortgage Classic (Detroit) was honored by the PGA TOUR at the TOUR’s Tournament bit of magic. “I am the person responsible for also manage a small team who handles “Best Caterer in Metro Detroit” Runner-Up Meetings on November 20. our clients' experience from start to finish and guest services and facilities, and enjoy the in many cases, it takes a bit of magic to pull challenge of helping others with personal For the inaugural tournament conducted at Detroit Golf Club, the 2019 Rocket Mortgage Classic earned awards for “Best Special Event,” it all off,” he explains. “As a designer I recipe, development and growth opportunities.” portfolio of house accounts. Her mission: “We design and manage all the details of our clients’ create remarkable events for Detroit’s elite recognizing the Area 313 Celebrity Challenge, and “Best Tournament Sales.” The tournament also won the newly-introduced “Fair Way It’s who you know: “I find my biggest events, thus guaranteeing the experience will asset that allows me to excel in my role is social clients and top companies in the city,” she “Food for Fêtes: All in for Appetizers” Award” for its diversity and inclusion initiatives. exceed their expectations. I typically supervise the industry connections I’ve made over the explains. anywhere from two to five designers to create a years through ILEA and attending industry The secret to her success? Compassion based FOOD FOR FÊTES “On behalf of the PGA TOUR, I am thrilled to congratulate the Rocket Mortgage Classic on being recognized with three ‘Best Of’ awards for cohesive look that reflects my brand and aligns conferences such as The Special Event and ILEA on her own experience. “I believe that I am Special Events Magazine, Fall 2019 the 2018-19 PGA TOUR Season,” said PGA TOUR EVP and Chief Tournaments and Competitions Officer Andy Pazder. “The tournament with the client’s vision. I wear several hats, but Live,” she explains. Also beneficial: her broad good at my job because I can relate to my committee and title sponsor Rocket Mortgage should be extremely proud of their collaborative efforts and for being celebrated as top as an entrepreneur, this is what comes with the background. “My background in advertising, employees,” she explains. “I’ve walked in the territory. I’ve learned that what I do can hardly wedding planning and event rental sales has same shoes that they have. I can empathize In addition to being among their peers on TOUR, especially in their first year on the PGA TOUR schedule.” be considered a job—it’s my life’s work, and I’m given me diverse viewpoints and the ability with their frustrations because I’ve had the “25 Young Event Pros to Watch” happy to call it my passion.” to interact with and anticipate the needs of same ones and I’ve grown above them. I can One-time functions such as luncheons, dinners, concerts or concert series, 5Ks and celebrity shootouts are considered for the “Best Special www.theflowerguybron.com vendors to maintain great relationships. I enjoy help them feel confident when they’re feeling Michigan’s only member of All In for Appetizers Special Events Magazine, Summer 2019 TEAM QUARTERBACK 11 Event” award. The award recognizes the development of an actionable plan with clear objectives, creative elements and measurable results Katelyn Hill, CPCE, DMCP, 33, senior director Leading Caterer’s of America which drove attendance, social media attention, charity donations or media value. customerthe challenge base, ofaka trying the Atlassian to understand employees, our winsecureorking with because the magnitude I too have of feltclientele small that when we To honor the city, the tournament named an exciting three-hole stretch after the downtown zip code and introduced the area to fans early program and event management, and strategizing to produce events that appeal work with. I can teach them to expect greatness Honoring Event Sales Director Amy Iserman NxtEvent, Boston If we’re honest, most of us would not mind a dinner menu made up in the week through the Area 313 Celebrity Challenge, a three-team, three-hole scramble competition that featured some of golf’s most to all.” from our team because I’ve learned our clients You know you’re doing well when the www.atlassian.com since 2013, Forte Belanger prominent players and influencers, as well as local celebrities. Participants included PGA TOUR winners Dustin Johnson, Rickie Fowler and will accept no less. I’m not afraid to have the sumptuousof nothing butsmall appetizers. plates—essentially A feast exclusively a meal made of beguiling of snacks? bites Yes, and please! founder of your company describes you as tough conversations, because I can think back PGA awarded the Rocket Mortgage Classic with Bubba Watson as well as celebrities Jerome Bettis, Kid Rock and Tom Izzo, among others. More than 10,000 fans were on-site on Tuesday KellyCOMPANY Hunt, 30,PRIDE producer, LEO Events, “extraordinarily creative with design, solving 13 to the ones that have been had with me and realize how much they’ve helped me learn and accomplishmentsis proud of the following of 2019. By Susan Cuadrado ESPN,to see Golf the unique Channel branding and USA and Today. championship belt, while 39 million media impressions were generated by the event, including coverage by notproblems just a rising and solvingstar; she’s financial a leader, challenges. motiva She’stor Chattanooga,Hunt’s fans Tenn. come from both her own company goodgrow. at myBut job most because importantly, I believe I in believe our brand, that I am “Best Special Event” for Area 313 Celebrity Challenge and one of the nicest, well-liked young management and her big-time clients. I believe in my team, and I believe in what professionals in Boston.” “Kelly has been instrumental in the growth we do.” APPS ALL NIGHT “Our clients are requesting In sales, tournaments are judged on their adjusted post-event sales as well as their performance in categories such as pro-am, hospitality, Hill describes herself as “Boston-born and and retention of LEO’s client base,” explains www.fortebelanger.com more free-flowing events where the dinner is but- and sponsorship and advertising. Early renewals, multi-year deals and sales training are also considered. world-inspired,” a background that enables LEO principal Cindy Brewer, “including a top HEAR HER SONG lered in what we call ‘phases,’” says Alison Awerbuch, her to oversee her team. “On-site, I am the account—a leading financial services company— 15 quarterback calling it play by play, with as well as being specifically requested to serve Tamara Jade, 29, founder/CEO, Tamara Jade chef and partner at New York-based Abigail Kirsch. Within 10 months, the tournament built a robust sales team that was charged with extremely high goals. The benchmarks were all surpassed and helped launch the inaugural event with strong community participation and support, setting a great foundation for the sharp event intuition and logistical precision. as the program manager to oversee all 10 of its Music, New York and Washington “Guests start with hors d’oeuvre, then transition into I am where ever I need to be, as well as the annual events globally.” Jade sees her role as going beyond simply PGA awarded the Rocket Mortgage Classic with future. The event’s strategic approach was highlighted by a dynamic pricing model and diverse hospitality options (leading to a sell-out), a heartier passed fare. From there they move to but- custodian of the dream-weaving, or an on-site As Hunt sees it, she has a lot to love in the entertaining guests at events. “Every event lered small plates, which often require a small utensil heavy focus on profit margin for each product, as well as a data-based prospecting strategy to identify leads. The tournament’s average solutions engineer.” She adds, “I think makes event industry. “I love seeing months—and I perform at or curate is carefully crafted to “Best Tournament Sales” revenue generated per client was among the top three on the PGA TOUR. me a great leader is that I have a great team—a sometimes years—of hard work pay off, hearing leave the listener or audience feeling not just and vessel, but can still be passed and enjoyed stand- team I have hired and evolved. I have invested the stage manager say, ‘Let’s do this! Have entertained, but transformed,” she says. She ing. And of course, we finish with creative butlered A new award in 2019, the Fair Way Award recognizes the PGA TOUR’s ongoing quest for diversity, inclusion and social responsibility by in my team, by developing them to be the top a great show!,’ seeing the lights fade, then takes pride in her broad repertoire. “I make of their game and the best event professionals completely knocking our clients’ socks off. I it my business to personally pick every song highlighting the best moments, gestures and initiatives that promote equality, fairness, respect and openness in professional golf. sweets that typically include something warm, some- on the rise.” love seeing our clients beam with pride after an with the audience in mind. Sometimes that PGA awarded the Rocket Mortgage Classic with new thing frozen and something spiked.” www.nxtevent.com event. And I love a good wrap party.” means jazz, sometimes pop, sometimes R&B, These types of events, especially social events, are In conjunction with Rocket Mortgage and to reflect the city, the Rocket Mortgage Classic places a heavy importance on diversity and MASTERING ‘MINDFULNESS’ She says she already has her dream job: “I sometimes reggae—and sometimes, all of the inclusion. The tournament’s internship program and vendor procurement included a significant focus on engaging qualified minority-owned 12 know it sounds cliché, but I’m living the dream. above!” often complemented with kiosks and carts in lieu and local businesses, while the volunteer leadership programs ensured the group was representative of the community. In working with Lindsey Hollingsworth, CSEP, 28, events and I get to work daily with extremely talented, She has lofty goals. “My dream is to be ‘the “Fair Way Award” for diversity and inclusion initiatives of traditional stations. “It’s the perfect alternative to the benefitting charities, the tournament was dedicated to promoting financial, social and racial equality, and more than 1,200 kids were wellness manager, Atlassian, Austin, Texas amazing people, and we get to travel to really entertainer to the stars,’” she explains. “I want the traditional seated dinner, station or buffet party,” impacted through several initiatives, including a kids clinic and a youth ticket program. Hollingsworth has a busy schedule with her cool places and create incredible experiences for to be the entertainer that Beyonce or any other role at big software developer Atlassian. As part our clients.” music or pop-culture celebrity knows will keep Awerbuch says. “We had a recent wedding where we served 12 dif- of the company’s Workplace Experience team, leoevents.com the dance floor energized and filled with love Eric Barnachea, CEO of Palo Alto, Calif.-based ferent tray passed hors d’oeuvre in addition to station- “I am truly humbled, and I know our entire tournament staff, our partners at Quicken Loans and Detroit Golf Club, and our volunteers are she produces three annual internal events, at his/her parties. I want to be the person that Catered Too, agrees. “It’s still going strong and is a pre- set appetizers,” says Colin John, executive chef at Troy, as well, to receive these prestigious awards,” said Jason Langwell, the Executive Director of the Rocket Mortgage Classic. “Every member of including a family and friends day, a team- RECIPE FOR SUCCESS 14 celebrities know will help craft their events in our team should feel a tremendous amount of pride today, not only for being recognized by the PGA TOUR, but for the validation of all building day and a holiday party, with attendee Amy Iserman, 30, director of sales, a way that will leave not only their guests but dominate piece of our business,” he says. “We always Mich.-based Forte Belanger. “Our clients prefer a tradi- their long hours and hard work as we built this first-year event from the ground up. Our tournament staff is comprised of some of the counts ranging from 400 to 1,000. Also on her Forte Belanger, Detroit they themselves both fulfilled and wanting suggest a mix of action stations, self-serve stations, and tional item with a high-end touch, such as our curried smartest, hardest working and most dedicated people I’ve had the privilege of working with anywhere, and we’re excited to continue roster: monthly on-site socials, workshops and She’s only 30, but Iserman is already leading more!” wellness initiatives “with a focus on mindfulness a team of six to hit the catering company’s www.tamarajademusic.com passed appetizers.” egg salad with pumpernickel croutons served in a clear building on the solid foundation we have set for this event. and mitigating employee stress,” she says. “I sales goals, along with overseeing her own

“We are particularly proud to have the Rocket Mortgage Classic named as the first recipient of the Fair Way Award. Since Day 1, we have 31 made it a priority to make this event inclusive to all and representative of the demographics of Detroit. In this effort, we’re following the 16 WWW.SPECIALEVENT S .COM FALL 2019 precedent set by Quicken Loans, which makes diversity and inclusion a top priority each and every day.” WWW.SPECIALEVENTS . COM SUMMER 2019

50 CLIENT TES TIMONIAL S 51

On what distinguishes Forte Belanger… On partnership… “I believe people like Mike, Alison and those “Their service and staff are they’ve trained make [Forte Belanger] different; exceptional; you can’t put a price and, innovation…a basic plate isn’t even in their on it. I breathe easier because I know repertoire. Attention to detail is ‘wow.’ They they take care of the details. We have each really do care this much!” other’s backs. That’s why I value the partnership.” Rob Croll, VP & Tournament Director, Rocket Mortgage Classic Ann DeLodder, Executive Events Manager, General Motors “We place our trust and confidence in Forte Belanger to cater to executives time and again because of the company’s impeccable service and its outstanding culinary expertise.” On working with Forte Belanger… On trust… James Hackett, President & CEO, Ford Motor Company “You’re getting one of the best caterers in “There’s no one else I’d rather work with… the country, hands down. If you want to they don’t let me down, there’s such a wow your audience and differentiate trust between General Motors and your event from the rest, you’ll do it Forte Belanger – you just can’t [working with Forte Belanger].” measure that.” Rob Croll, VP & Tournament Director, RMC Ann DeLodder, Executive Events Manager, GM

On guest experience… On service ethic… “They are a ‘yes first’ solution-oriented “Our experience [at the RMC] was made “ group; any myriad of asks we made, they even greater with the service, friendliness, ” responded with ‘yes’ – and they we’re happy and hard work from the entire Forte Belanger to do it. It’s really great; they are the pro’s pros, staff…I cannot quantify the ROI from my customers WHAT from the tastings to the presentation of food, but know that without the hard work from your to the detail and thoughtfulness of service.” team, it would not have been nearly as successful.” CLIENTS SAY Rob Croll, VP & Tournament Director, RMC Craig Pessina, President, Partlan-Labadie Sheet Metal Co.

52 CLIENT TES TIMONIAL S 53

“The design, food, and service this year was above and beyond. We are so grateful to you for that. Our guests are still raving about their experience, some are even stating this is the best event they’ve ever attended.” Michelle Polletta, Administrative Business Partner, Google

“Forte Belanger is an outstanding supporter of University of Michigan C.S. Mott Children’s Hospital. We rely on them to consistently deliver high-level catering with inventive cuisine and unmatched service for several major events. We are confident the unique experiences they design contribute to the success of our fundraising efforts.” Paul King, Executive Director, C.S. Mott Children’s Hospital & Von Voigtlander Women’s Hospital

“The pleasure was absolutely all ours. We have all learned so much from your team and have relied so heavily “ M Y G R A N T T H O R T O N C L I E N T S T H A T H A V E A C T U A L L Y on your professional experience and guidance. Quite frankly, we would have been lost without your team, your B E E N O N - T O U R E V E N T S T A F F B E F O R E S A I D T H E F O O D , positivity, and your flexibility. Thank you again and I cannot wait to collaborate with you again in the future.” I T S P R E S E N T A T I O N A N D S E R V I C E A R E T H E B E S T T H E Y ’ V E Lauren Jacks, Event Coordinator, Bedrock Detroit H A D A T A N Y P G A T O U R E V E N T E V E R B E F O R E . A N D T H E Y

D O A L M O S T E V E R Y T O U R S T O P I N S O M E A S P E C T . “If you’re looking for turn-key experience, to make sure all the details are covered, Forte Belanger is the right Y O U S H O U L D B E R E A L L Y P R O U D . ” company. They ask all the right questions, get the right answers, they do their homework. The level of expertise Elizabeth Salcedo, Manager, Client Services & Pro-Am - Rocket Mortgage Classic, Intersport and guidance they provide make Forte Belanger more than just a caterer. They deliver on lifestyle events. They’re an overall package, it’s more than just the delivery of food, it’s the service, experience and the moments of wow.”

Jaime Rae Turnbull, Owner, JR Turnbull Communications

“Over the past three decades, I’ve come to rely on Forte Belanger because of the level of professionalism we get in service, and the team’s ability to think big and deliver on big ideas. The venues we choose, like the long-abandoned Michigan Central Station that was the setting for Detroit Homecoming, are challenging. Their willingness to work with us in unique spaces, and do something different and distinctive is unsurpassed. They can always add the ‘wow factor’ we’re looking for; that enthusiasm to go above and beyond is important to us.” Jaime Rae Turnbull, Owner, JR Turnbull Communications

54 C US T OMER SERV ICE AP P RO A CH & P HIL OSOP HY 55

Our core values – creative thinking, remarkable food, and passionate service – CUSTOMER SERVICE are backed by:

Integrity: Operating with honesty APPROACH & PHILOSOPHY and strong moral principles

S E R V I C E I S N ’ T E X P E N S I V E . I T ’ S P R I C E L E S S . Collaboration: Embracing the team spirit, working together to create remarkable experiences

t Forte Belanger, our approach only because we don’t want to sacrifice or Innovation: Transforming a clients’ vision to serving customers is simple: every jeopardize our client’s vision. with original and entertaining solutions event produced is bespoke, tailored Excellence: Taking pride in our work while specificallyA to a client’s articulated vision. As a team, Forte Belanger scrutinizes every maintaining the humility to continuously detail; we collectively take ownership of all sharpen and perfect what we do The cornerstone of our customer service aspects of execution by collaborating with THE ART OF R E M A R K A B L E E V E N T S philosophy is first and foremost listening. trusted vendors and partners, to ensure Profitability: Utilizing careful decision- every experience meets Forte Belanger’s making and always being mindful By listening, we capture wishes and desires. exacting brand standards of excellence. We of our clients’ budgets By listening, we determine how best to consistently strive to execute at the highest execute based on our expertise and exact- levels our clients have come to expect. And finally, we believe service isn’t ing standards. By listening, we build trust at expensive, it’s priceless. This ethos is an the highest levels. What happens behind the scenes makes essential ingredient in our customer service every Forte Belanger event remarkable, approach and philosophy. Forte Belanger Aligning to a client’s vision is based largely and that’s why we’re fervent about planning. constantly refines the quality of service our on the why, or purpose, behind every event. Before every event, we choreograph and professional team provides. We raise the Having clients trust us to execute their vision, rehearse every step our team will take. bar on personalized service even further by having them see the value in the solutions We write the script, and test it countless ensuring we’re poised to accommodate the we propose, is part of the bespoke experience. times – it’s our proven process and the preferences of every special guest. From reason why Forte Belanger is known for the finer points of proper service etiquette We always try to find a way to say yes; only delivering flawless experiences that are the to hands-on attention to detail, our passion if we feel something can’t be properly talk of the town. forservice has defined our reputation as executed do we say no. To be clear, that’s leaders in the catering industry. 56 INDUS TR Y & CHARITABLE SUP POR T 57

Forgotten Harvest Autism Alliance of Michigan Kids on the Go Caden’s Full Throttle We provide food donations throughout Autism Alliance of Michigan’s Autism For Kids on the Go, a pediatric As members of the fundraising In addition to involvement the year to this Detroit-based non-profit Hero Walk is also a focal point of non-profit program that provides committee, we contributed our time with ICA, NACE, Leading dedicated to fighting hunger. During participation. The annual event hosts special needs children with physical, and catered Caden’s Full Throttle Caterers of America, Detroit the week of its first PGA TOUR event, over 6,000 attendees at the Detroit Zoo occupational and speech therapy Horsepower with a Heart, a Team Metro Convention & Visitor’s Forte Belanger donated over 23,000 to come together in celebration of during the summer months, Forte Caden event, to benefit congenital Bureau, and the chambers of pounds of food to Forgotten Harvest. and to advocate for their loved Belanger staff volunteer at summer heart research and pediatric heart commerce in Troy and Ann ones affected by autism. camp, and other programs. transplants at C.S. Mott Children’s Arbor-Ypsilanti, Forte Belanger Hospital. Part of our donation makes it a point to contribute included auction items such as time, talent, and resources to COTS dinner with a chef and Summer the following charitable COTS, the Coalition on Temporary Cruise Series tickets. organizations. Shelter, creates opportunities for families to collaborate, thrive, and succeed by building strong and stable households, neighborhoods, Courageous, Inc. and communities. We partnered with Our leaders serve on the board for COTS for its annual Soup City event Courageous, Inc., a Detroit-based by providing a signature soup and the non-profit that dedicates itself to the INDUSTRY & staffing team to serve COTS guests. positive development of youth through athletic participation and competition. We volunteer at its summer camps CHARITABLE where at-risk youth are engaged in Rising Stars Academy healthy activities, helping them learn We support Rising Stars Academy, and develop critical skills that support SUPPORT dedicated to helping special needs them becoming productive citizens. adults, by teaching life skills and We also held a company-wide coat providing training in culinary arts. drive to benefit Courageous youth during the holidays. 58 SUS TAINABILIT Y & GREEN EFF OR T S 59

SUSTAINABILITY Renovating vs. Building + Electricity Usage Rather than break ground, we renovated an existing 30,000 ft2 building for our headquarters & GREEN EFFORTS and innovation center. Open plan concept design meant we used less building materials in the Reducing Food Waste renovation. Design prioritized natural light to reduce electricity usage. The commercial kitchen Forte Belanger donates leftovers to food banks after large features four 6-by-20-foot skylights; administrative offices include three skylights and perimeter events; in all 5,000+ meals and prepackaged snacks are offices so natural light floods the interiors. Remaining offices are glazed along the building interior redistributed through the community annually. Forgotten to continue the flow of daylight, and incorporate outdoor views. A 30-foot long glass curtain wall Harvest benefitted with 23,000 pounds of food after overlooks a screened patio where employees enjoy breaks and lunches outdoors, and is also the largest event we hosted in June. used as event space. Motion-sensitive light switches reduce energy usage.

We recently added 13,000 ft2 warehouse and showroom. In this renovation, exterior offices were strategically removed to allow natural light to penetrate to the interior and incorporate outside Shrinking Carbon Footprint views. Natural lighting is so abundant that it meets employee requirements during the day; low-voltage LED lights are only used very early or late in the day, or if we are hosting a special We routinely specify bio-friendly disposables, eco event. Design incorporates a glazed opening in the showroom for natural lighting where none flatware manufactured from renewable materials, and had previously existed; switching is very specific to allow for custom lighting depending on the biodegradable compostable products like biodegradable task. By adding a window and a single low-voltage LED fixture, we were able to provide lighting straws and bamboo knotted picks. Clients inspire us; we for over 90 percent of the activity in this 2,300 ft2 room during daylight hours. Interior finishes partnered with one such client to serve 10,000 people were minimized to expose the original concrete floor in lieu of carpeting or flooring. with environmentally friendly serving wares including Environware flatware, compostable beverage napkins, Planet Compostable cold cups, and plates made from paperboard packaging by Natural Craft. 60 C ULINAR Y P HIL OSOP HY 61

CULINARY PHILOSOPHY

Company founder John Forte was Our recipe for success? A generous We weave distinctively designed and According to Senior Executive Chef the visionary who shaped a culinary helping of planning is our secret sauce. deliciously remarkable concepts into the Kenny Rae, John Forte instilled in every philosophy predicated on creating a fine No item makes it to the table without canvas of every event, artfully presented Forte Belanger culinarian the desire to dining experience in almost any locale. exhaustive testing to prove it out, to in imaginative vessels, or served with take pride in the product served to its By holding this philosophy close over the ensure it can be perfectly prepared and theatrical flair. Curated with fresh guests. Says Rae, course of three decades, Forte Belanger plated in any field kitchen. Preparation (never frozen), locally grown, seasonal profoundly transformed the way favors Forte Belanger, that’s why we are ingredients, we serve guests honest fare “We always push beyond what was people dine at special events. renowned for executing noteworthy, that reflects the local traditions and sold, to make sure what we’re serving original concepts. Our chefs are driven diverse ethnic blend that is uniquely is correct, top-notch. This philosophy With an exceptional collection of Detroit’s to elevate every dish from ordinary to Detroit, unmistakably Michigan. pays the company dividends and top chefs in the kitchen, each skillfully trained extraordinary; menus are never an continues to help it grow.” and relentlessly dedicated to their craft, afterthought, they are always Forte Belanger consistently delivers the inspired by a client’s vision. finest culinary experiences for discerning guests with simply remarkable food.

62 CREATI VIT Y & ORIGINALIT Y IN MENU DE VEL OP MENT 63

Creativity and originality were on display at a recent soirée hosted at a bank-turned-private residence in Detroit. Forte Belanger chefs brought to the table an imaginative lineup of dishes crafted from original recipes. The culinary team interacted with guests as they prepared and plated this delightful six-course meal in the home’s open-concept kitchen.

C R E A T I V I T Y

A N D

O R I G I N A L I T Y

Coral Chips Charcoal Macaron Radish Ravioli Inventive interpretation of Delightful savory charcoal A collage of watermelon sweet and savory sea corals: shells stuffed with boursin radish, watercress, snap truffle with pimento mousse and presented peas, crispy lotus root, mascarpone, lavender with beet purée and heirloom carrots with with mango coulis, curry heirloom pepper chèvre with cilantro chutney and saffron gastrique

64 CREATI VIT Y & ORIGINALIT Y IN MENU DE VEL OP MENT 65

Thai Dumpling Lobster Sous Vide Lavender Gin Martini Cauliflower-sweet pea-Thai chili Maine lobster tail accompanied Bombay Sapphire, lavender simple mélange wrapped in a traditional by confit carrots, flageolet syrup, honey, fresh squeezed lemon, Thai dumpling, floating in bean risotto, cara cara beurre shaken over ice, garnished with an Poached Monkfish Sea Bass Ceviche hibiscus-juniper broth, blanc, finished with a edible photo; served as guests Black beluga lentil pavé, Cured sea bass, accented with purple tapioca puff micro basil garnish arrived, with immediate impact edamame purée, accented cara cara mojo, topped with with a plum reduction crispy Peruvian frites

Grilled Octopus Beet Checkerboard

Artfully plated with shaved Grid of candy stripe and fennel, toasted coriander, golden beets, accented with Timut peppercorns, finished Dijon, capers, pickled with citrus basil oil shallots, coral chip

Khichdi Arancini Cucumber Gin Granita Infused with cultural influences This Indian-Italian fusion A refreshing and palate- and honest ingredients, we dish packs flavor with pleasing combination of present a variety of other mascarpone, mango, cucumber, compressed distinctive plates we have and mint gremolata mango and lavender coral served at events this past year. 66 C ULINAR Y DI VERSIT Y AT E VENT S 67

CULINARY DIVERSITY AT EVENTS

Celebrating Detroit’s renaissance and resurgence became the focal point for Forte Belanger in executing key events in 2019.

From a first-of-its-kind PGA event to a traditional Jewish wedding, the following events showcase the range, depth, ingenuity, and expertise of the Forte Belanger culinary team.

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CELEBRITY PAIRINGS PARTY J U N E 2 0 1 9 | S T A T E S A V I N G S B A N K | D E T R O I T , M I

Snapshot: We executed the Celebrity Pairings Party, one of the first events inside the newly restored State Savings Bank Building in Detroit, a 120-year-old gem listed Compressed Watermelon gluten-free, vegetarian on the National Register of Historic Places. This event was designed specifically to Bar Snacks Small Plate Stations Ginger and orange-marinated watermelon, complement the Rocket Mortgage Classic's Area 313 Celebrity Challenge, a three- Dill Pickle Popcorn gluten-free Steak & Frites gluten-free mesclun greens, cojita cheese team, three-hole scramble taking place the following day on a three-hole stretch Honey Mustard Pretzels Prime New York strip, grilled to medium-rare and sliced, tomato-wild mushroom sauté, served Kale Salad gluten-free, vegetarian of the tournament course named after Detroit's area code. Tikka Masala Crispy Garbanzo Beans vegan with shoestring frites Baby kale, marinated artichoke hearts, ricotta salata, yellow pear tomatoes, meyer lemon vinaigrette Mediterranean Chicken gluten-free White wine and oregano-marinated grilled chicken At the Celebrity Pairings Party, teams were Among the 600 executive and VIP-level Passed Hors d'Oeuvres breast, lemon, capers, kalamata olives, garlic EVOO, drafted via a live lottery. Guests enjoyed a guests were PGA TOUR winners Dustin haricot verts Passed Desserts Tuna Ceviche Push Pop gluten-free culinary experience complete with creative Johnson, Rickie Fowler, and Bubba Watson, Pomelo, garlic aïoli, chilis, parsnip chip Ice Cream Sandwich vegetarian Artichoke Cake gluten-free, vegan tray-passed savories, hearty small plates, along with Detroit native and football great Double chocolate chunk cookies, black cherry ice cream Cauliflower purée, tomato chimichurri, bountiful stations, and mixologist-inspired Jerome Bettis, Kid Rock, and Michigan BLT EVOO-roasted asparagus Prosciutto, arugula, roasted tomato jam, Butter Cake vegetarian craft cocktails; tournament branding was State University basketball coaching "RMC"-branded pretzel slider bun Crusty butter custard, maple bourbon ice cream, featured in cocktails – as ice cubes – and legend Tom Izzo. Seared Salmon gluten-free caramel, heath crumble, blackberries on appetizers – as branded slider buns. Lamb Chop gluten-free Tellicherry peppercorn-seared, black lentil salad, ginger-blood orange salsa Chimichurri sauce Cardamom Yogurt Panna Cotta gluten-free, vegetarian Mango and mint Mini Bo Ssäm Wonton Taco vegetarian Gemelli Carbonara Tofu, red peppers, carrots, celery, cilantro, Ssäm sauce Bacon, sweet peas, black pepper-pecorino romano cream Mini Lemon Tart vegan

Avocado Toast vegan Gnocchi vegetarian Fruit Skewer gluten-free, vegan Avocado purée, pomegranate-ginger salsa Tomato basil, parmesan-reggiano provençal, grissini Blackberries, Cantaloupe, Green Grapes, Pineapple Client: Rocket Giving Fund 70 C ULINAR Y DI VERSIT Y AT E VENT S 71

In tradition with many Jewish weddings, Passed Hors d'Oeuvres First Course guests were served creative appetizers; the Traveling Raw Bar "Greek" Salad gluten-free, vegetarian Ketubah signing featured classic, high-end Jumbo shrimp cocktail, blue point oysters on the Grilled halloumi cheese, arugula blend, grilled red “traveling raw bar” loaded with fruitti di mare: half shell, snow crab cracked claws presented with onion, marinated artichokes, heirloom beets, blue point oysters on the half shell, snow crab Vivio's bloody mary cocktail sauce, house-grated oregano vinaigrette, tapenade croustade claws, jumbo shrimp cocktail; tray-passed chicken horseradish, mignonette sauce Herb Focaccia & Challah Slices biscuits, tuna ceviche push-pops, tenderloin Oscar, Chicken Biscuit Plugrá butter slice, herb plugrá butter and a bountiful charcuterie station. Dinner for Buttermilk chicken, sliced pickles, 200 kicked off with appetizers and the Challah crème fraîche biscuit, sriracha aïoli MAHANIC- blessing; an inspired two-course chic “Sunday Tuna Ceviche Push Pop gluten-free Single Entrée supper” followed featuring grilled halloumi Greek Pomelo, garlic aïoli, chilis, parsnip chip salad, and plated cider-brined bone-in chicken Cider-Brined Chicken Breast gluten-free BERRIS breast finished with Meyer lemon and herbs, Piglets in a Blanket Meyer lemon and herb-seared, drizzled with herb oil and accompanied by roasted heirloom fingerling accompanied by shallot-scented roasted fingerlings. Bite-size dogs in crisp pastry, yellow mustard sauce potatoes and shallots, EVOO-roasted asparagus WEDDING Heirloom Beet gluten-free, vegan A U G U S T 2 0 1 9 Décor: Curtains to backstage were open, and Citrus-ginger glaze, micro cilantro Moroccan Chickpea Cake vegan alternative entrée

D E T R O I T O P E R A H O U S E backlit in blue to connect to seating. Seating Lemongrass-coconut reduction, seasonal ratatouille, Tenderloin Oscar arugula, tomato, EVOO salad D E T R O I T , M I combined alternating rows of rectangular and Beef tenderloin, jumbo lump crab, asparagus, round tables set as 8-tops; linens adorned tables hollandaise aïoli, breadstick crostini Snapshot: The Detroit Opera House, and in an ombré pattern, transitioning from navy to Passed Sweets its grand stage, was the setting for this full royal, to periwinkle to ice blue; greenery, candles production wedding that played up the and pops of gold accented the room. Station-Set Snacks Butter Cake vegetarian theatre vibe, complete with vintage show Crusty butter custard, maple bourbon whipped Fromage vegetarian As guests danced and celebrated the newlyweds, cream, caramel, heath crumble, blackberries ticket invitations, and playbill programs Raclette, mango stilton, Maytag blue cheese, servers passed gooey butter cake, and wedding crediting the cast (wedding party) and acts Saint-André brie accompanied by organic (agenda). The bride, in a white jumpsuit, and cake slices; a local ice cream caterer custom- apricot preserves, black olive tapenade, groom, joined guests for a pre-ceremony rolled sweet toppings together with ice cream whole grain mustard, assorted crackers, Passed Late-Night on a flash-freeze griddle to the delight of guests. rosemary flatbread, petite toast, crostini cocktail hour; afterward, she changed into Truffle Fry Cones gluten-free, vegetarian Late-night snacks included sliders branded with her gown backstage, and stage hands raised Eastern Market Antipasti gluten-free Russet potato french fries, curry ketchup

the couple’s monogram, truffle fry cones, and Marinated artichokes, bocconcini, grape tomatoes the curtain to reveal her, where she joined Classic Slider creative grab-and-go ‘favors.’ and basil chiffonade, pepperoncini, marinated olives her groom under the chuppa. Ground beef, American cheese, pickles, ketchup, Client: Mr. & Mrs. Berris mustard, custom "K&M"-branded bun 72 IC A C ATERER OF THE Y EAR 2 0 2 0 73 DETROIT CHILDREN'S FUND 3RD ANNUAL GALA S E P T E M B E R 2 0 1 9 | S T A T E S A V I N G S B A N K | D E T R O I T , M I

Snapshot: Hosted at State Savings Bank, a 120-year-old gem listed on the National Register of Historic Places. Vision focused on using Specialty Cocktails First Course Dessert Course the building’s Beaux Arts-style architecture as the backdrop, with minimal décor, and a true culinary experience. This year’s Hopes St. Germain Mule Pre-Set Bread & Butter Grilled Vanilla Bean Panna Cotta gluten-free & Dreams gala, the third largest in the state, raised more than $1.1 million to support quality education for students in Detroit. Grey Goose vodka, St. Germain liqueur, Petite brioche roll, pizzetta wedge, Roasted figs, balsamic reduction, sparkling wine, edible flower garnish butter rosette, herb plugrá butter chocolate shavings, spun sugar

Smoked Old Fashioned Beet Checkerboard gluten-free, vegan Raspberry Sorbet vegan alternative entrée, gluten-free Smoked bourbon whiskey, maraschino Candy stripe and golden beets, dijon, Brut rosé champagne, micro mint cherries, orange peel garnish capers, pickled shallots, black carol

Passed Afterglow Passed Hors d'Oeuvres Second Course Two-Bite Cuban Beef Tenderloin Crostini Beef Tenderloin gluten-free Sweet pulled pork, Jarlsberg cheese, Roasted tomato jam Peruvian potato mash, pickled pickle-onion relish, mini soft roll tomato chimichurri, spinach chip Angus Beef Savory Cone Rosemary-Roasted Cashews gluten-free, vegetarian White truffle aïoli, crispy baby artichokes paired with Candied Almonds

Compressed Watermelon vegetarian Lobster Thermidor Seedless compressed watermelon, White wine, dijon, tarragon, feta cheese mousse, balsamic reduction gruyère beurre blanc

Tray-passed savories and a St. Germain Mule, harkening the 1940’s era, welcomed guests into the space. With a grand reveal of the dining room, English Pea Gazpacho vegan Banh Mi Bowl vegan alternative entrée, gluten-free To-Go Snack guests were ushered to their tables to enjoy a three-course feast during the program which included a performance by the America’s Got Talent Pea and watercress, beet oil Tofu, carrots, edamame, avocado, sticky rice, Better Made Potato Chip Bark vegetarian

semi-finalist Detroit Youth Choir. Smoked Old Fashioneds and two-bite Cuban-style pulled pork minis capped off the nostalgic evening. Ssäm sauce, cilantro, pickled red cabbage Better Made potato chips coated in rich chocolate Mushroom Ravioli vegetarian Parmesan-sweet pea cream, sweet potato frites As with any historic facility, serving a seated dinner presented its own set of unique challenges for culinary and service teams. The field kitchen was set up behind the stage curtain, which was decorated with rear-projected digital portraits of the youth being honored; servers had to work behind the scenes without casting shadows on the portraits. Servers also entered the dining room from stage right and left, and in a 40-minute window synchronized with the program’s speakers, invisibly delivered each course to 280 seated guests. Check out the video of the event here! Client: Detroit Children's Fund

74 C ULINAR Y DI VERSIT Y AT E VENT S 75

Snapshot: The local chapter of YPO, Specialty Cocktail Third Course a global leadership community, gathered YPO HOLIDAY Lavender Gin Martini St. Germain & Pomelo Sorbet “place invader” style; the backdrop was a Gin, lavender, fresh-squeezed lemon juice, honey, Compressed watermelon, winter flowers, creatively renovated bank-turned-residence rosemary, mint sprig, topped with custom sugar print mint and cucumber "noodle" CELEBRATION located on the fringe of Detroit’s historic D E C E M B E R 2 0 1 9 paired with Corktown district, at the forefront of the T H E B A N K city’s renaissance and residential resurgence. Passed Hors d'Oeuvres Champagne Drappier 'Blancs de Blancs Signature' D E T R O I T , M I Coral Chips Truffle with pimento mascarpone, lavender with mango coulis, curry with cilantro chutney Fourth Course Hosted by a foodservice industry executive, Forte Charcoal Macaron Hickory Smoked Gochujang Duck Belanger delivered a showcase of culinary creativity Beet and boursin mousse, charcoal macaron shell Celery root purée, pancetta confit, to entertain guests and celebrate the season. plum reduction, Timut "popcorn" Key West Shrimp "Scampi" paired with The home’s classic limestone colonnaded Blistered tomato and arugula salsa

façade lead guests to open loft-like interior space Foie Gras 2017 Beaux Frères Pinot Noir, Willamette Valley, OR

where they were greeted with craft cocktails. Marcona almond dukka,

backberry purée, brioche baton Once inside, cooking took center stage as guests Fifth Course mixed, mingled, and gathered around the home’s Sous Vide Maine Lobster open kitchen to engage with the Forte Belanger First Course Flageolet bean risotto, confit carrots, culinary team as a modern six-course dinner was peppercress salad, tarragon beurre blanc Radish Ravioli vegetarian prepared. Forte Belanger’s beverage manager Cracked pepper chèvre, watermelon radish, teamed up with its culinary team to add inspired paired with watercress, snap peas, crispy lotus root, pairings for a well-rounded experience. heirloom carrots, saffron gastrique 2017 Cakebread Cellars Chardonnay, Napa Valley, CA

Under the direction of Executive Chef Colin John, paired with

guests learned how a smoking cabinet was used 2018 Whitehaven Sauvignon Blanc, Marlborough, NZ Sixth Course to prepare duck for a small plate course; they also Flaming Figgy Pudding

got to experiment with extruding gelée “noodles,” Grilled vanilla bean, figs, Second Course an ingredient in the meal’s dessert. whipped cream, rum Thai Dumplings vegetarian paired with Cauliflower, sweet pea and Thai chili dumpling, Client: YPO hibiscus and juniper broth, purple tapioca puff Blandy's 10-Year-Old Malmsey Madeira, Portugal

paired with

Gekkeikan Junmii 'Silver' Sake

76 P RODUC T QUALIT Y & SAFET Y C ONTROL 77

Q U A L I T Y & S A F E T Y all department heads, to discuss every lighting and work surfaces formulate a plan, and delegate tasks to O N T H E J O B event in depth so our teams can attend meet the challenge head-on. Here’s a QUALITY CONTROL, SAFETY For kitchen safety, all employees are to every detail without exception. great example. HACCP, OSHA Guidelines required to wear the proper onsite and

FDA Food Code Guidelines off-site uniforms comprised coats, & OVERCOMING CHALLENGES In fostering a rewarding and collegial At this year’s inaugural Rocket Mortgage ServSafe Training and Certification pants and non-skid shoes environment for its valued employees, Forte Classic, the Detroit area experienced an TIPS Certification Belanger ensures their safety and security Equipment/safety training are mandatory, unusual heat wave for June. Its operations F Food Handling Certification as is continual training for all staff with the following policies and guidelines: team responded by developing a four- resh is the hallmark of Forte Belanger; Lead culinarians are required to plan out Product Recall Policy and Procedure person team to constantly inspect food our chefs painstakingly create every every step of execution prior to event day Health and Food Safety Task Force OSHA guidelines and work rules are Temperature/product logs are maintained dish from scratch. Our operations and so they can anticipate any unforeseen and document time/temperature controls. Sanitation Standard posted throughout the facility and updated daily for food safety Morning and night, this team roamed the culinary teams carefully plan and build fully- circumstances that may occur onsite. Our Renowned Staff Training All trucks and transportation are entire course to ensure the kitchen team equipped field kitchens so food is prepped, lead culinarian and front of house manager Mitigating Security Issues Preparing in advance gives our staff the equipped with lift gates for injury was doing its job to the letter; refrigeration cooked, plated, and served at optimum communicate prior to each event to ensure ISN Certification confidence and time to make sure we can temperature and freshness. Our innovation they have consistent, cohesive information prevention and employee safety anticipate challenges before they happen. units in concession stands were performing center bakery turns out fresh-baked pastry for event execution. Leadership team Our in-house butcher must wear latex- Safety precautions are considered in to specification, and VIP suites were properly for every event. That’s why we are renowned members from all departments visit free gloves, and a cut glove, when detail during event planning through the maintained. In certain cases, the team had for deliciously remarkable events. each event to ensure everything is being breaking down meat scrutinizing eyes of our culinary, operations, to quickly procure and install additional executed to brand standards. At the end service, and sales staff to ensure that once refrigeration and hand-washing equipment. Latex-free gloves are provided Kitchen quality control is managed by of each event, notes are compiled including our team arrives onsite as many details as to staff for safe food handling our culinary director and executive chefs. consumption, client feedback, operational possible are accounted for. The City of Detroit performed several health Everything we serve undergoes rigorous execution and item consistency to ensure Our corporate kitchen is outfitted with inspections throughout the event; it was taste-testing to ensure we are consistently we can improve upon our high standards. proper lighting and non-slip flooring; we Overcoming Challenges. Should any reported that our standards exceeded those plating outstanding products. We also have weekly meetings, attended by ensure our field kitchen build-outs also unforeseen issues arise, the Forte Belanger of brick and mortar facilities in the city. take into consideration proper team is always able to quickly huddle,

 Detroit, Michigan

@fortebelanger

@fortebelanger

Forte Belanger