executive summit · catersource/the special event 2020, changes in lca schedule at catersource/ the...

EXECUTIVE SUMMITNOVEMBER 18-20, 2019WESTIN BUCKHEADATLANTA, GEORGIAHosted by Proof of the Pudding

Photo Credit: Caitlin Lee Photographers

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INTRODUCTION

A Note From Our Host: Welcome to Atlanta!Atlanta sits at the intersection of Southern charm, creativity and sophistication. While Atlanta is sprawling with towering buildings made of glass and steel, it is truly a city in the forest, dotted with expansive green spaces. Our urban oasis is a multi-cultural haven, yet exudes Southern hospitality. Individuals from all walks of life add to the city’s charm, personality and diversity.

Atlanta began as a railroad terminus and remains a transportation hub, but with a 21st-century, global approach. Hartsfield-Jackson Atlanta International Airport is the busiest airport in the world, and 80 percent of the U.S. population lives within a two-hour flight. Atlanta is the 4th fastest growing city in the nation. The city’s growth to almost six million people today has been a catalyst to headquarter many well-known Fortune 500 companies and is now home to the second largest movie, film and production economy in the country.

The recently refreshed Centennial Olympic Park is Downtown’s centerpiece and is anchored by the Fountain of Rings, an everlasting reminder of the 1996 Summer Olympic Games. Next door, attractions surround Pemberton Place such as Georgia Aquarium, World of Coca-Cola and The National Center for Civil and Human Rights. Atlanta’s rich history comes to life in Sweet Auburn Historic District, once the wealthiest African American communities in America. The area is a focal point for the American civil rights movement, as the Martin Luther King Jr. National Historical Park and Ebenezer Baptist Church are located within the district.

Beyond the city’s core, Atlanta’s intown neighborhoods are packed with personality. Midtown mixes elegance with culture. The Westside, home to Proof of the Pudding headquarters, has become a magnet for foodies, design enthusiasts and shoppers. Buckhead blends boutiques and galleries with fabulous dining, while Little Five Points keeps it funky through bohemian grunge paired with eclectic shops and music spots. Chef-run restaurants dish up all types of cuisine in strikingly beautiful spaces. Among the cutting-edge eateries are cozy diners, cafés and bistros. The ethnic mom-and-pop restaurants along Buford Highway also offer menus with lots of flavor. Locally-owned craft breweries sprinkle the city, creating an unofficial ale trail for visitors to enjoy. From arts and culture, to music and cuisine, the city is full of multi-cultural opportunities for everyone.

We are very humbled to host our well-respected LCA catering peers in our home city this year for the LCA Executive Summit. On behalf of over 1,400 Proof of the Pudding family members operating in ten states, our team cannot wait to show you some true southern hospitality and have some fun!

Cheers!

Adam Noyes CEO | Proof of the Pudding

Welcome to the 9th Annual Leading Caterers of America Executive SummitWe are very pleased to be here in Atlanta, a very important cultural center for the entire US. Our colleagues at Proof of the Pudding have a great series of events in store for us, which will certainly include unique experiences that can only be enjoyed here in Hot ‘Lanta.

We have been hearing from most of our LCA members that it’s been a good year, though not without its challenges. From potential trade wars to uncertainty in the financial sector to increased minimum wage rates, there are always areas of concern in our business. But due to the collective wisdom and innovation of the LCA membership, none of these challenges are insurmountable. We are looking forward to having a lively discussion on these topics.

We are very excited to welcome eight new member companies to the LCA. The energy from these members should be great for the entire organization, since we all benefit from new ideas being brought to the table. Please make sure to say hello to the new members when you have the opportunity.

Thanks as always for your support of the LCA.

Carl Sacks Executive Director | Leading Caterers of America

EXECUTIVE SUMMITPresented by Catersource November 18-20, 2019Westin Buckhead | Atlanta, Georgia

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MEMBERS

24 Carrots | Orange County/ West Los Angeles, CANorm Bennett

A Joy Wallace Catering, Design, & Special Events | Miami, FLJoy Wallace

All Occasion Catering LLC | Knoxville, TNNeal Green

Avanti Mansion | Buffalo, NYLaurie Clark

Beets Catering, Inc. | East Bay San Francisco, CARead Phillips

Best Impressions Caterers | Charlotte, NCDave Byron

Beyond the Box Catering | Dallas / Ft. Worth, TXDouglas Brown

Blue Elephant Events and Catering | Portland, MEReuben Bell

Blue Plate | Chicago, ILJames Horan

Bonura Hospitality | Hudson Valley NY*Michael Bonura

Brancato’s Catering | Kansas City, MO/KSAndrew Brancato

BTS Catering & Events | San Diego, CAJohn Crisafulli

Butler’s Pantry | St. Louis, MORichard L. Nix, Jr.

Cameron Mitchell Premier Events | Columbus, OHMelissa Johnson

Catering by Michael’s | Chicago, ILDavid Sandler

Catering Creations | Omaha, NEJennifer Snow

Chef by Design | Virginia Beach/Norfolk, VAMarcy Telfer

Common Plea Catering | Pittsburgh, PAJohn C. Barsotti

Connecticut Wedding Group | Hartford / New Haven, CTThomas McDowell

Contemporary Catering | Los Angeles, CANathaniel Neubauer

Crave Catering | Austin, TXLeslie LaSorsa

Divine Events | Las Vegas, NVPamela Howatt

Duvall Events | Charleston, SCJames Fox

Elegant Affairs | Long Island, NYAndrea Correale

Epicurean Culinary Group | Denver, COPaul Aylmer

Epting Events | Athens, GAAshley Epting

Executive Caterers | Cleveland OHHarlan Diamond

Feastivities Events | Philadelphia, PAAndy Snow

Forte Belanger | Detroit, MIMichael Roberts

Frungillo Caterers | Little Falls, NJRobert Frungillo Sr.

Funky’s Catering | Cincinnati, OHMichael Forgus

G Catering | Nashville, TN*Guy Haskins

Gourmet Events Hawaii | Honolulu & Oahu, HI*Kat Lin-Hurtubise

Harvest Moon Catering | Charlottesville, VAMark Hahn

Jeffrey Miller Catering | Philadelphia, PAJeffrey Miller

Joel’s Catering & Events | New Orleans, LASarah Hall

Lisa Dupar Catering | Seattle, WALisa Dupar

LUX Catering & Events | Salt Lake City, UTChris Sanchez

M Culinary Concepts | Phoenix, AZBrandon Maxwell

Marcia Selden Catering & Event Planning | Stamford, CTRobin Selden

Masterson’s Catering | Louisville, KYBrian Masterson

McCall’s Catering & Events | San Francisco, CALucas Schoemaker

Melange Fine Cuisine, Inc. | Houston, TXGreg Bess

Mintahoe Catering & Events | Minneapolis, MN Suzi Shands

Neuman’s Kitchen | New York, NYPaul Neuman

Oliver & Bonacini Events and Catering | Toronto, ONNicole Karmali

Pepper Moon Catering - Greensboro NC*Lee Staehly

Proof of the Pudding | Atlanta, GAAdam Noyes

Puff ‘n Stuff Catering | Orlando, FLWarren Dietel

Pure Joy Catering | Santa Barbara, CALynette LaMere

Red Table Foods | Edmonton, CanadaJessica Grondin

Ridgewells Catering | Washington, D.C.*Susan Lacz

Rocky Top Catering | Raleigh, NC*Alison Gangway

Rosemary’s Catering/The RK Group | Austin, TX*Ken Holtzinger

RM Catering & Events | Providence/ Newport, RIRuss Morin

Simply Delicious Caterings | Memphis, TNTricia Woodman

Sugar Beach Events | Maui, HI*Lee Anderson

Taste Catering | San Francisco, CAMargaret Teskey

Tasty Catering | Chicago, ILLawrence Walter

The Catered Affair | Boston, MAAndrew Marconi

The Classic Catering People, Inc. | Baltimore, MDHarriet Dopkin

The JDK Group | Harrisburg, PASteve Sanchez

The Painted Table Catering | Fresno, CAJeromie Hansen

Thomas Caterers of Distinction | Indianapolis, INKelly Early

Tuxedos and Tennis Shoes Catering & Events | Seattle, WADavid Haggerty

Utah Food Services | Salt Lake City, UTRobert (Sully) Sullivan

VT Group/Vibrant Table | Portland, ORArt Fortuna

Zilli Hospitality Group | Milwaukee, WIJames Zilli

*New LCA Members

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SCHEDULE

ALL - All AttendeesPNG - Principals Network GroupSEG - Sales Executive GroupCIG - Culinary Insight GroupMOG - Management Operations Group

8:00 AM – 9:00 AMGrand Ballroom C/D/E

Breakfast

8:00 AM – 12:00 PMGrand Foyer

Registration Open

9:00 AM – 9:50 AMGrand Ballroom A/B

Opening General Session – Welcome, New Member and Industry Partner Introductions (ALL)


Opening General Session Keynote Speakers Matt Lee & Ted Lee – Hotbox! (ALL)


Opening General Session – New Member Introductions (ALL)

11:05 AM – 11:20 AM AM Break

11:20 AM – 12:00 PMGrand Ballroom A/B

Update on LCA External Marketing (PNG & SEG)

11:20 AM – 12:00 PMChastain Room

Breakout Sessions: Onboarding New Employees (MOG)

11:20 AM Motor Lobby

Culinary Group Transport to Proof of the Pudding (CIG)

12:00 PM – 1:00 PMGrand Ballroom C/D/E

Seated Lunch – Meet the New Members

1:00 PM – 1:30 PM Break

1:00 PM – 1:30 PMGrand Foyer

Hotbox! Book Signing Opportunity with Matt & Ted Lee

1:30 PM – 2:30 PMGrand Ballroom A/B

Corporate Delivery and Retail Catering in the 2020s (PNG)

1:30 PM – 2:15 PMChastain Room

Breakout Sessions - Get in the Door (SEG)

1:30 PM – 3:15 PMPaces East/West

Breakout Sessions - Employee Assessments and How They are Used (MOG)


Breakout Sessions - Maximum Efficiency (SEG)

TUESDAY, NOVEMBER 19

10:00 AM – 10:45 AMPaces East/West

Focus/User Group Meetings – SB Value (ALL)


Focus/User Group Meetings – Nowsta (ALL)


Principals Peer Group Session (PNG)

2:00 PM – 5:00 PMGrand Foyer

Registration Open


LCA Next Gen Forum (ALL)

6:30 PMMotor Lobby

Transport to Evening Party Begins

7:00 PM – 10:00 PMProof of the Pudding Office

The Chef’s Showcase (ALL)

10:00 PMWestin Buckhead

Return to Westin Buckhead – Last Bus Leaves at 10:00 PM

MONDAY, NOVEMBER 18

5:00 PM – 6:30 PMWestin Buckhead Lobby WW Bar

Pre-Conference Kickoff Cocktail Party Hosted by SB Value (ALL)

SUNDAY, NOVEMBER 17


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ALL - All AttendeesPNG - Principals Network GroupSEG - Sales Executive GroupCIG - Culinary Insight GroupMOG - Management Operations Group

8:00 AM – 9:00 AMGrand Ballroom C/D/E

Breakfast


General Session – New Member and Industry Partner Introductions (ALL)


General Session Speaker - Keys to Engagement, Development and Leadership (ALL)

9:35 AM – 11:00 AMHabersham

Culinary Group Roundtables (CIG)

10:30 AM – 10:40 AM New Member Introductions

10:40 AM – 10:55 AM AM Break


White Paper Presentation: Results of 2019 Industry Intelligence Report Presentation & Discussion-Marketing Analysis (PNG, SEG)


Breakout Session: Reviews, Raises and Tips (MOG)

11:30 AM – 4:30 PMMotor Lobby

Transport to Culinary Group Atlanta Chef’s Tour (CIG)


Plated Lunch

1:00 PM – 1:15 PM Break


Breakout Sessions: A Day in the Life of a Business Development Director (PNG, SEG)


Breakout Sessions: Employee Handbook Review/Predictive Scheduling (MOG)


It’s NOT About Price (SEG)


Principal’s Choice Roundtables (PNG)

3:00 PM – 3:15 PM PM Break


Breakout Sessions: How Operations and Sales Can Best Support Each Other (MOG, SEG)


Trending Topic Talks (PNG)


Closing General Session: Updates on Catersource/The Special Event 2020, Changes in LCA Schedule at Catersource/The Special Event, LCA Committees, New Members for 2020, Open Forum (ALL)

5:00 PM – 5:45 PM Break – On Own

6:15 PMMotor Lobby

Transport to Evening Closing Dinner

7:00 PM – 10:00 PMWorld of Coca Cola

Global Experience at World of Coca Cola

10:00 PM – 10:30 PM Return to Buckhead Westin. Last Bus Leaves at 10:30 PM

WEDNESDAY, NOVEMBER 20


How Will the Climate Crisis Impact the Catering Industry? (PNG)

3:15 PM – 3:30 PM PM Break


Breakout Sessions - Leadership Growth Workshop (MOG)


Breakout Sessions - Show Me the Money (SEG)


Principals’ Choice Roundtables (PNG)

5:00 PM – 6:15 PM Break – On Own

6:30 PMMotor Lobby

Transport to Evening Party at the Biltmore

7:00 PM – 10:00 PMThe Historic Biltmore Ballrooms

1920’s Southern Elegance Meets the 2020 Spirit of Atlanta

9:30 PM – 10:00 PM Return to Westin Buckhead – Last Bus Leaves at 10:00 PM

TUESDAY, NOVEMBER 19 (continued)

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LCA EXECUTIVE SUMMIT 2019 SESSIONSMon 10:00 AM – 10:45 AMSB VALUE FOCUS GROUP – Moderated by Trip Wheeler All Attendees

Mon 11:00 AM – 11:45 AMFOCUS/USER GROUP MEETINGS – Nowsta All Attendees (ALL)

Mon 1:15 PM – 2:15 PMOPEN FORUM SESSION All Attendees (ALL)

Mon 2:45 PM – 4:15 PMLCA NEXT GEN FORUM – Moderated by Greg Karl, Guest Presenter: Adam NoyesFor this year’s Next Gen forum, we are pleased to announce that Greg Karl will be acting as moderator. For those of you who are new to the group and don’t know Greg, he is an alumnus of two LCA member companies – Blue Plate in Chicago, and Epicurean Culinary Group in Denver. At Epicurean, Greg achieved the position of president of the company, the largest independent caterer in the mountain west.

Greg left Epicurean in 2018 to become a consultant, not just to the catering industry, but to all types of businesses. His consulting areas of focus relevant to this group include leadership development, growth strategies, and succession planning.

We are also very excited to have Adam Noyes from Atlanta host caterer Proof of the Pudding available to speak to the group. Adam is a second-generation caterer, having taken on the task of managing Proof of the Pudding from the original partners, including his father. Since that transition, the company has grown drastically, from being one of several major caterers in Atlanta, to becoming the largest caterer in the region. He will relate how his interim career in the hotel industry helped give him the perspective that he needed to be highly successful on his return to the business.

We will also have time for an open forum to discuss any succession related issues that the group would like to bring to the table. All Attendees (ALL)

Tue 9:00 AM – 9:50 AMOPENING GENERAL SESSION – Carl SacksNew member introductions, sponsor introductions, schedule reviews. All Attendees (ALL)

Tue 9:50 AM – 10:50 AMOPENING GENERAL SESSION KEYNOTE – Matt Lee & Ted Lee

Not since Martha Stewart released her first book in the 1980s has a book about catering captured as much public attention as the Lee Brothers’ Hotbox, published earlier this year. We are very pleased to have Matt and Ted Lee, whom some of you may have met during our LCAES meeting in Charleston several years back, as our keynote speakers.

Known as award winning cookbook and food magazine authors specializing in Southern cuisine, the Lees more or less stumbled onto the NYC catering industry while attending a James Beard House dinner in 2011. For those of you who have been to a Beard House dinner, the space the kitchen crew must work in to put out complex multicourse dinners is impossibly small, and only partly equipped.

After spending the best part of the last decade studying and working in the catering trade, they wrote the ultimate insider exposé of exactly how the industry works. Some of the stories they tell may sound highly familiar to those of us in the industry. And for those of you who have aspired to learn how the New York City caterers manage to maintain restaurant quality food in a city where cooking gas is not allowed in a catering environment, this is a great opportunity to get the inside story. All Attendees (ALL)

Tue 10:50 AM – 11:05 AMOPENING GENERAL SESSION – Carl SacksIndustry partner introductions

Tue 11:20 AM – 12:00 PMUPDATE ON LCA EXTERNAL MARKETING – Kathryn Frankson2019 has been a very active year for the strategic development of the LCA external marketing program. Marketing Director Kathryn Frankson will provide an update of the topics being discussed by the in-house marketing team, with additional feedback provided by the LCA Marketing Committee. We will also discuss future plans and open the floor to discussion of this most important topic. Principals Network Group (PNG) & Sales Executive Group (SEG)


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LCA EXECUTIVE SUMMIT 2019 SESSIONS

PRINCIPAL NETWORKS GROUP

CARL SACKSExecutive Director

Leading Caterers of America

Woodland Park, NJ

SALES EXECUTIVE NETWORK GROUP

MERYL SNOWSenior Consultant

Certified Catering Consultants and Snowstorm Solutions

Philadelphia, PA

MANAGEMENT NETWORK GROUP

ANTHONY LAMBATOSCEO

Footers Catering

Denver, CO

CULINARY NETWORK GROUP

PETER MCCAFFREYSenior Consultant

Certified Catering Consultants

Napa, CA

MODERATORS

Tue 11:20 AM – 12:00 PMBREAKOUT SESSIONS: ONBOARDING NEW EMPLOYEES – Anthony LambatosIt is nearly universally agreed that finding and retaining good staff is the single largest challenge that most caterers face. Whether these are full time office or kitchen staff, or part time event personnel, employees are your internal customers.

Since first impressions are crucial for both the employees and the employers, onboarding is key to successfully developing quality staff. During this session, the MOG group will discuss the various approaches that each of their companies use for this process. Management Operations Group (MOG)

Tue 11:20 AM CULINARY GROUP OFFSITE AT PROOF OF THE PUDDING – Peter McCaffreyAt 11:15 a.m. the CIG will meet in the Motor Lobby of the Westin for transport to Proof of the Pudding’s office/kitchen/warehouse complex.

Upon arrival the culinary group will meet in the main tasting room, for lunch along with a discussion and question and answer session with Proof Executive Chef Vagn Nielsen. Over lunch, Vagn will discuss his background, and how he became the executive chef of a company that went from being a small caterer to being one of the largest caterers in the Southeast U.S.

The group will then adjourn to the nearby meeting room for chef ’s roundtables. The primary topic will be a discussion of production systems and kitchen information dissemination. Several of the caterers in attendance will discuss their internal systems for food ordering, prep sheets, quantity decisions, and other control factors.

The final session will be interactive, and held in the Proof of the Pudding kitchen. The basis for this session will be the Menus of Change program. This is a ground-breaking initiative from The Culinary Institute of America and Harvard T.H. Chan School of Public Health. MOC works to realize a long-term, practical vision integrating optimal nutrition and public health, environmental stewardship and restoration, and social responsibility concerns within the foodservice industry and the culinary profession. The program works to achieve these goals by:

• Showing that changing menus is a powerful, and previously underappreciated, way to drive improvements in our health and our planet.

• Bringing attention to protein, both animal- and plant-based, to show how that macronutrient category has the largest impact on the environment including climate change.

• Making plant-forward dining a mainstream concept in the culinary profession and foodservice industry, with a clear vision for a new way to cook and serve food to others.

Since virtually all caterers have clients concerned with these issues, this is an extremely relevant topic. The chefs will have a chance to taste and observe some of the recipe recommendations from MOC. The group will use these as a basis for a brainstorming session to develop new recipe ideas and approaches for the LCA caterers to use. A recipe exchange will also provide real takeaway content to be brought back to the member companies. Culinary Group (CIG)

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LCA EXECUTIVE SUMMIT 2019 SESSIONSTue 1:30 PM – 2:30 PMCORPORATE DELIVERY AND RETAIL CATERING IN THE 2020s – Moderated by: Melissa Johnson, Cameron Mitchell Premier Events Warren Dietel, Puff ‘n Stuff Catering Paul Neuman, Neuman’s KitchenThe corporate delivery market for caterers has been in turmoil for a number of years, with many new catering providers, order takers and delivery services entering this space. However, the caterers specializing in delivery seem to be holding their own, by offering a level of quality and service that these other providers have trouble matching.

Approximately 60% of the LCA membership competes in this market, so this is an important topic to cover for the majority of our members. Paul Neuman from Neuman’s Kitchen in New York, Melissa Johnson from Cameron Mitchell Catering in Columbus, and Warren Dietel from Puff’ n Stuff Catering in Orlando are each major players in this niche in their respective markets. We have asked them to discuss their experiences and what they see as their keys to success.

We will also cover:• Retail vs corporate catering• Products offered• Pricing dynamics• Delivery policies• Dealing with order aggregators (such as ezCater or Seamless Web)• The competitive environment• Unique selling propositions for this market• Ghost kitchen operations – Uber Eats

Principals Network Group (PNG)

Tue 1:30 PM – 2:15 PMBREAKOUT SESSIONS: GET IN THE DOOR – Moderated by Meryl SnowHow does one go about introducing the business to new customers when all of your good ideas have dried up? Engaging your target market and meeting their expectations is a tough job. With a surplus of media channels, savvy customers are disengaging from your marketing efforts.

Strategies for introducing your company to new business:• The Effectiveness of Facebook Ads• Google AdWords• Landing Pages• Keyword Marketing• Promotion of LCA Membership

Sales Executive Group (SEG)

Tue 1:30 PM – 3:15 PMBREAKOUT SESSIONS: EMPLOYEE ASSESSMENTS AND HOW THEY ARE USED – Moderated by Anthony LambatosAlmost all caterers use some form of employee assessments. From personality assessments to job match tests, there are a broad range of different models used in the industry. In this session, the attendees will participate in digging into which assessments are used by their fellow caterers, how they are used, and the value they have in personnel development. Attendees will have the opportunity to take an assessment in advance and this session will be used as a precursor to the Leadership Growth Workshop. Management Operations Group (MOG)

Tuesday 2:15PM – 3:15PMBREAKOUT SESSIONS: MAXIMUM EFFICIENCY – Moderated by Meryl SnowA Harvard Business Review study shows that 50% of high-performing sales organizations have well-documented sales processes that are explicitly structured, compared to 28% of under-performing organizations. You can’t just haphazardly start hiring sales reps and expect your business to grow automatically.

Two LCA members will explain how they assemble their sales teams, and the benefits and downfalls of different organizational structures for a sales department in building maximum efficiency for a high-performing sales organization. Sales Executive Group (SEG)

Tuesday 2:30 PM – 3:15 PMHOW WILL THE CLIMATE CRISIS IMPACT THE CATERING INDUSTRY? – Moderated by Carl SacksThe reality of climate change has become ever more apparent, but the ways in which it will impact our industry are still to be resolved. It is almost certain to affect many aspects of catering, from the costs and availability of certain foods, to the duration of the outdoor event season, to what kind of transportation will be available to us in the future, to consequences that are currently unexpected.

This session will be an open discussion on what impacts we are seeing already, and what the future may bring. Principals Network Group (PNG)

Tue 3:30 PM – 5:00 PMBREAKOUT SESSIONS: LEADERSHIP GROWTH WORKSHOP – Moderated by Anthony LambatosBy definition, leadership development is a process for supporting individuals in their personal and professional growth so they can fulfill their potential, and thereby find personal fulfillment. This session will be an opportunity for participants to have a conversation about what it means to be a leader in the catering industry. This will be an interactive session, allowing the attendees to do some work on the leader they want to become. Management Operations Group (MOG)


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LCA EXECUTIVE SUMMIT 2019 SESSIONSTuesday 3:30PM – 5:00PMBREAKOUT SESSIONS: SHOW ME THE MONEY – Moderated by Meryl SnowManagement theory and practice have long established a link between effective performance measures and effective management. Measuring and tracking your team’s ongoing performance is the best indicator you have to consistently manage and deliver on your sales goals.

Three LCA members - 24 Carrots, Epicurean & Blue Plate Chicago, will disclose how they track sales team individual/total numbers, and the benchmarks they use. Sales Executive Group (SEG)

Tue 3:30 PM – 5:00 PMPRINCIPALS’ CHOICE ROUNDTABLES – Self ModeratedApproximately six weeks out from the LCAES, roundtable topics will be solicited from the LCA principals, then voted on to select the most relevant and popular topics. One principal will be asked to moderate each table. We will have space for between four and six simultaneous roundtables. Principals Network Group (PNG)

Wed 9:00 AM – 9:35 AMGENERAL SESSION – Carl SacksNew member introductions, sponsor introductions, housekeeping. All Attendees (ALL)

Wed 9:35 AM – 10:30 AMGENERAL SESSION: KEYS TO ENGAGEMENT, DEVELOPMENT AND LEADERSHIP – Moderated by Greg Karl and a PanelGallup calls it “The Worldwide Employee Engagement Crisis.” Only 34% of U.S workers are engaged in their work, leaving 66% doing the bare minimum or actively disengaged every day. Many competitive factors of leading companies have been neutralized and commoditized. Growing and engaging our employees and leaders is one defining and competitive factor we can all improve with lasting benefits such as; substantially better customer engagement, higher productivity, better retention, fewer accidents, and 21% higher profitability.

Have you modernized your approach to engage and develop your employees and leaders? If you haven’t you are already missing the boat. In this session, a panel of leaders inside and outside of catering will educate and engage the audience regarding the hottest topics in the workplace right now.

Moderated by Greg Karl, from Certified Catering Consultants. Companies scheduled to participate include leaders from Proof of the Pudding, Levy, an Atlanta professional sports team, a DMC and an Atlanta area corporation. All Attendees (ALL)

Wed 9:35 AM – 11:00 AMCULINARY GROUP ROUNDTABLES – Moderated by Peter McCaffreyChef Peter McCaffrey will lead the group in a lively discussion on a number of topics related to the various culinary challenges that caterers face.

Subjects to be discussed may include:• Finding or developing event culinary staff• Dealing with seasonality without losing key kitchen prep staff• How to collaborate effectively with the sales team in menu creation• Do you use recipes? What system do you use to memorialize recipes?• Which purchased items do you use that are of sufficient quality

to not compromise your brand?• What systems do you use to put out a quality product when

working in a venue with no kitchen?Culinary Insight Group (CIG)

10:30 - 10:40NEW MEMBER INTRODUCTIONS

Wed 10:55 AM – 11:55 AMWHITE PAPER PRESENTATION – RESULTS OF 2019 INDUSTRY INTELLIGENCE REPORT PRESENTATION & DISCUSSION – MARKETING ANALYSIS – Carl SacksThis is the eighth year of the LCA Industry Intelligence program, and this year’s topic evinced a lot of interest on behalf of our members. We did a very in-depth survey which was responded to by almost all of our member companies.

This year’s survey covered all aspects of marketing for caterers. These include:

• Budgeting• Advertising preferences• Internal marketing

structure• Social media strategies• Best practices

• Content development• Customer relationship

management• Client profiling & qualifying…and a number of other related topics

The hard copy of this year’s report will be distributed at this session to all member companies who participated in the survey. We have an hour allocated to review the findings of the report, as well as opening the floor to the group to discuss any related topics. Principals Network Group (PNG), Sales Executive Group (SEG)

Wed 10:55 AM – 11:55 AMBREAKOUT SESSIONS: REVIEW, RAISES AND TIPS – Moderated by Anthony LambatosEvaluating performance and compensation are critical components of managing employees. Attendees will share how they conduct performance reviews, the frequency of those reviews and how they impact pay raises for their team members. We will also discuss how, when, and amounts of those pay raises. There will also be discussion around a variety of topics around tips including guidelines of how they are handled, tips at the bar, credit card tips and various policies around tipping. Management Operations Group (MOG)

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LCA EXECUTIVE SUMMIT 2019 SESSIONSWed 11:15 AM – 4:30 PMCULINARY GROUP ATLANTA CHEF’S TOUR - Peter McCaffreyWednesday’s Chef ’s Tour will begin with a lunch at Chef Anne Quatrano’s restaurant Bacchanalia. At Bacchanalia the group will enjoy a private dining lunch designed to showcase a number of the specialties of the house.

Chef Anne has helped steer the trajectory of Atlanta’s dining scene for more than two decades by pioneering a simple principle: showcasing local ingredients with precision and presenting them in an artful way. At the core of all her restaurants lies a commitment to the land and the inherent flavors cultivated by local farmers. Much of what she serves at her restaurants comes directly from her own Summerland Farm in Cartersville, Georgia. She has won numerous James Beard nominations and awards, including Best Chef Southeast in 2003. In 2013 and 2014, Quatrano was nominated for the James Beard Outstanding Chef Award, and in 2013 Bacchanalia was nominated for Outstanding Service Award.

In addition to her restaurants and her farm, Quatrano is very involved in culinary nonprofits, especially those focused on female chefs. She currently serves as a Director on the James Beard Foundation Board, Chairman of the James Beard Foundation Awards Committee, and has served on the Board of Directors for Women Chefs and Restaurateurs, as well as on various committees for Southern Foodways Alliance.

The next stop will be the Ponce City Market, a must-see culinary destination in Atlanta. At the heart of Ponce City Market, the Central Food Hall is the most vibrant food hall and market in the Southeast.

The group will first stop for lunch dessert at Batter Cookie Dough Counter, an edible cookie dough shop offering a variety of delicious cookie dough flavors, with vegan and gluten-free options. They will then enjoy a tour and tasting Root Baking Company, a recent addition to the market offering freshly baked breads milled in-house from Southern, heirloom grains.

After the bakery tour the group will have time to visit several of the other specialty food stands in the Central Food Hall, including Indian/Persian fusion at Botiwalla, South African charcuterie at Biltong, and Mediterranean specialties at Marrakesh.

The final stop of the day, time permitting, will be at Bold Monk Brewing Company, a new craft brewery and restaurant. Bold Monk is the newest venture of the brewing team that opened the very first craft brewery in the state of Georgia. Bold Monk is a combination brewery, restaurant, and gathering/event space, with super cool design elements and fabulous beers brewed on site.

At Bold Monk, the group will have the opportunity to taste a selection of the beers for which the company has become so well known, as well as sampling some of their famous brick oven pizza.

Wed 1:15 PM – 2:15 PMA DAY IN THE LIFE OF A BUSINESS DEVELOPMENT DIRECTOR – Meryl Snow & Michael Stavros + PanelBusiness development is a crucial and ongoing component of every catering business. Not every LCA member has a dedicated Business Development Director, with this role sometimes being shared by VPs of Sales, or Sales Directors, or sometimes even owners.

Business development entails tasks and processes to develop and implement growth opportunities. Business development is the creation of long-term value for an organization from customers, markets, and relationships.

The LCA panel will discuss the importance of the Business Development (BD) Director role. These include sales and client-relationship management, tracking new markets and emerging trends, recommending new products and services, proposing and developing new strategic partnerships, and guiding long-term objectives to meet business needs and requirements. The responsibilities cover a wide spectrum of duties from project management to policy development and implementation, to marketing, business retention, recruitment, and expansion. Principals Network Group (PNG), Sales Executive Group (SEG)

Wed 1:15 PM – 3:00 PMBREAKOUT SESSIONS: EMPLOYEE HANDBOOK REVIEW/PREDICTIVE SCHEDULING – Moderated by Anthony LambatosOne of the most successful MOG sessions at last year’s LCAES was a review of and commentary on some of the standard documents that most caterers use. For this year’s session, we will be requesting that the attendees bring their employee handbook to review and discuss. Some caterers only expect their handbooks to be used by new employees, while for others this is a living document that is referenced by employees on an ongoing basis. This session will compare and contrast the various models.

The second part of this session will be on predictive scheduling. This is a new requirement in some municipalities that disallows some of the on-call and scheduling practices that caterers use for part time employees. These policies are likely to become more widely used around the country, and even though these laws were originally focused on the fast food industry, they impact caterers as well. Predictive scheduling represents a challenge for managers and should lead to a lively discussion on how to manage around these requirements. Management Operations Group (MOG)


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LCA EXECUTIVE SUMMIT 2019 SESSIONSWed 2:15 PM – 3:00 PMIT’S NOT ABOUT PRICE – Moderated by Meryl SnowYou most likely have had cause to say these words -‘I didn’t book it, our price was too high’ – frustrated after preparing a painstaking proposal for a client only to be turned away based on pricing. While we know we are charging a reasonable amount for top-notch service and outstanding results, the client opts for a cheaper and less qualified competitor.

The majority of salespeople believe the reason they didn’t book the event was that their price was too high. No! You didn’t book it because the client didn’t see a difference between your company and your competitor. Remember, features TELL while benefits SELL. Sales Executive Group (SEG)

Wednesday 2:15PM – 3:00PMPRINCIPALS’ CHOICE ROUNDTABLES – Self ModeratedApproximately six weeks out from the LCAES, roundtable topics will be solicited from the LCA principals, then voted on to select the most relevant and popular topics. One principal will be asked to moderate each table. We will have space for between four and six simultaneous roundtables.

Topics suggested so far include:• Surviving the downturn• The state of the wedding market• Competing with restaurants that cater

Principals Network Group (PNG)

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

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

Wed 4:15 PM – 5:00 PMLCAES CLOSING SESSION – Carl Sacks, Scott Dominguez & Kathleen StoehrAll attendees are requested to reconvene for a closing general session.

Among the topics to be covered:• Updates on Catersource/The Special Event 2020• Changes in LCA Schedule at Catersource/The Special Event 2020• LCA Steering Committee Transition• Other LCA Committees• New Member Prospects for 2020• Open Forum

All Attendees (ALL)

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

MENU

CHEFS’ CREATIONS PASSING BY Mini Pimento Cheese Taco, Bacon Dust, Micro Chive

Oysters Nouvelle, Georgia Caviar, Avocado, Crème Fraiche, Salmon Roe

Deconstructed Chicken Wings, Blue Cheese FoamBlue Corn Lobster Dog

FROZEN…IT’S A GOOD STORYJoin us for Vodka and Caviar!

CULINARY CREATION STATIONS: PIG OUT RESPONSIBLY!

Italian Porchetta with Fennel Pollen Rosemary Whipped Pig “Butter” & Root Baking Bread; to enjoy with

Kale Kraut, Chili Flake Chimichurri, Heirloom Tomato

Snout Roulade Crostini with BBQ VinaigretteFrisée, Sunny Side Quail Egg

Pig Ear “Bahn Mi” Bibb WrapBourbon Nuoc Cham, Pickled Carrots, Pickled Watermelon Radish,

Cilantro Finish

Trotter TamalesGuajillo Demi, Chulitacolche, Corn & Charred Leeks,

Shaved Spicy Radish

PLANTED…GOODNESS FROM THE EARTHCarrots, Chard & Beans

Corona Bean Purée, Kombu Potlikker, Carrot & Swiss Chard Pearls, Carrot Greens

Salt Encrusted Beets, CarvedCeleriac Purée, Fermented Georgia Blueberries, Cipollini,

Black Garlic Demi

Roasted Cauliflower & RomanescoPumpkin Purée, Trumpet Mushrooms & Hazelnut Tahini

Autumn PanzanellaCaramelized Brussel Sprouts, Fermented Peaches, Delicata Squash,

Preserved Tomatoes, Muscadines, Strawberry Vinegar, EVOO, Root Baking Sour Dough

LOW COUNTRY CUISINEFripp Island She Crab Soup

Low Country Shrimp & Grits with Tasso GravyCorn and Crab Salad…It’s Frippin’ GoodHush Puppies & Biscuits, Honey Butter

SMOKING HOT!Our Tomahawk Steak with Truffle Fries

OUR POP UP KITCHEN: SMALL PLATES, BIG FLAVORS!

Sea Basswith Black Garlic Potato Mash, House Fermented Muscadine Gastrique

Oak Smoked Chicken Ravioliwith Lemon Balsamic Sauce

Bone Marrowwith Red Onion Marmalade on Toasts

NYA STADIUM DOGSDuck, Duck

Cranberry Duck Dog, Duck Prosciutto Wrapped. Cherry Catsup

Blue Hawaiian Corn DogSea Island Blue Cornmeal, Roasted Pineapple,

Drunken Mustard Yum Yum Sauce

King TrumpetOak Smoked Trumpet Mus

DESSERTS - YUM! PROOF’S PASTRY CHEFS DISHING OUT SOME SUGAR!

Warm Brownie, Bourbon Vanilla Ice CreamGrand Marnier Soufflé

Chocolate SouffléTrendy Southern Pies

Mini Dessert Wonders – see what our pastry chefs are having fun with tonight!


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

MENU

PASSING BY…TRADITION, NOSTALGIA & A NEW GENERATION

Prosciutto di Parma Butter on Tiny Biscuit

Gravlax Deviled Egg

Double Duck Dumplings

New Age Risotto Roulade, Romesco

DINNER WITH WINE PAIRINGS

Crab Louiswith She Crab Espuma & Old Bay Tuille Repast

An Ellijay Apple SaladLocal Artisan Greens, Housemade Corn Bread Croutons, Fig Vinaigrette

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

A WellingtonBeef, Spaghetti Squash, Woodsy Mushrooms

Crisp Pastry, Sauce Baumaniére

A Southern Bread BasketProof ’s Signature Butter with Himalayan Sea Salt

Proof ’s Signature Balsamic Butter

Baked Alaska Revisited

Coffee & Hot Tea

Photo Credit: Mike Moreland

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

CULINARY CREATION STATIONS

THE FLOATAWAY OYSTER BAR4 Way Oysters

SUMPTUOUS SEAFOOD EXTRAVAGANZAHamachi Crudo with Pecan Oil & Micro Tarragon

Crab ClawsPickled Shrimp

Decadent Lobster RollsGeorgia Mountain Trout Salad with Lavash

POP UP GYRO TAQUERIAPaired with Sensational Sangria Concoctions

Chicken Al Pastor with PineappleRed Chimichurri Beef

Roasted Pineapple Salsa, Salsa RojaCotija Cheese, Shredded Cabbage & a Multitude of Chips

INDIAN STREET FOODTandoori Chicken, Saffron Aioli, Pickled Pearl Onions

Crispy Eggplant, Raita, Tamarind Chutney, Chaat MasalaLobster Moilee, Coconut Milk, Fenugreek,

Heirloom Tomatoes & Chili Oil

DESSERTS IN TASTE IT!A Festival of Flavors!

Sample some of the most intriguing soft drinks from around the world, and desserts that are out of this world! Molecular concoctions, decadent domes

and New Age Coke Floats!

Photography Provided by Proof of the Pudding


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

CHECK-IN AND CHECK-OUT• Check-in: 3:00 p.m.• Check-out: 12:00 p.m.• Express Checkin, Express Checkout

INTERNET ACCESS• Guest rooms: Complimentary Wireless • Lobby and public areas: Complimentary Wireless

PARKING• Electric car charging stations: 1, Complimentary • On-site parking, fee: $12 USD hourly, $34 USD daily, $24 USD overnight • Valet parking, fee: $44 USD daily

PROPERTY DETAILS• 22 floors, 354 rooms, 11 suites • 22 meeting rooms, 33,276 sq ft of total meeting space

PET POLICY• Pets Welcome • Maximum 2 pets per room • We allow dogs up to 40 pounds inside the hotel • Contact hotel for details

SMOKE-FREE POLICYThis hotel has a smoke-free policy

FOURTH LEVEL 1. OUTDOOR TERRACE2. EAST PACES3. WEST PACES4. BROOKHAVEN5. TUXEDO

6. CHASTAIN7. HABERSHAM8. MORNIINGSIDE9. ARDEN

1 2 34

5 6 7 8

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INDUSTRY PARTNERSThank you to our industry partners for their ongoing support.

Chef RubberEunice EscobedoMarketing [email protected]

NowstaMaxwell ChapmanDirector of [email protected]

Sterno ProductsThaddaeus SmithDirector of Communications & Executive [email protected]

SB Value Trip [email protected]

Products

NOVEMBER 18-20, 2019WESTIN BUCKHEADATLANTA, GEORGIA

EXECUTIVE SUMMIT presented by

executive summit · catersource/the special event 2020, changes in lca schedule at catersource/ the...

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