5 steps to ensure your restaurant is prepared to go into catering
by Michel Malecot, The French Gourmet
Use your restaurant foundation of knowledge to come learn how to transition into a catering operation. We’ll discuss proper staffing, sales people needs and efforts, menu and pricing, how to choose your specialty and kitchen requirements.

Greater Reputation, Recognition and Sales...Getting Noticed Through PR
by Joyce Scardina Becker, Events of Distinction
We all know that any caterer can place an ad and say just about anything they want about their business.  But ads can be costly, and they do not necessarily impress today’s oh-so-savvy potential clients.  Instead, take your business message and translate it into news, so that the media reports on it without you spending a dime!  In this fast-forward program, everything you need to know about Public Relations will be addressed.  Joyce Scardina Becker, Event Designer extraordinaire and media maven has garnered considerable public attention for over fifteen years…no publicist here!   You can learn how to create your own PR campaign, reach your market niche and get lots of media coverage without spending

Find the trend within the client
by Andrew Spurgin, Waters Fine Catering
Seasonal, regional, sustainable, artisan. If all these industry buzz words have your head spinning, or you have a handle on them and just want more ideas on implementing them, find answers here. Whether or not they know it, your clients want high quality, handcrafted, sustainable food, not product teeming with growth hormones and antibiotics, and when you give it to them, they’ll come back for more. This is a food trend at its best. Culinary responsibility is good the planet and it’s good for business!