Presentations

Caterers who are creative and stay current are definitely more profitable. How certain are you that what you're offering your customers isn't "catering outdate?" If chafers, black plastic trays or staff in bow ties appear in your catering offerings, then it is time for an update. In this session, Sandy Korem, owner of The Festive Kitchen, a Dallas-based catering company that has experienced sales growth every year for 25 years, shares the ins and outs of the benefits of by staying on top of trends, including staying ahead of the competition. Attend this session to learn:

• How staying catering current cool sets you apart from the competition
• How the best tasting food does not always earn you the big catering job 
• What is 2017 Catering Cool and what is WAY outdated 
• How to charge your customers for catering current cool 
• How to get the word out there that you are catering cool

Location: Theater A - Booth 1754