The Power Panel Lunch


 

Ticket price: $69

Enjoy a plated lunch with members of the Catersource Consulting Unit and Leading Caterers of America as they share powerful insights. There will be Q & A time available. You will take away business-savvy ideas and receive a whitepaper after the show covering the points discussed at the lunch.€€ After the lunch, you will get access to view and vote on the Best of Las Vegas Buffet Contest that is part of the Trends Lunch next door.

 

The Power Panel at Catersource 2014:

 

Carl Sacks – Director of Consulting Services, Catersource
As one of  the foremost experts on the catering industry, Carl’s presentations are always widely anticipated. At the 2014 Power Panel will provide a state of the industry report, covering all facets of the industry in 2013. He will also cover the likely hot spots in the industry for 2014, including some new developments that all attendees should be aware of.

 

 

David Eicher - Consultant, Catersource Consulting Unit
David is a co-owner and executive chef of a highly successful corporate delivery catering service, the largest in the Phoenix market in which it operates. David will present an overview of what makes a delivery caterer successful, both in market share and bottom line profit.

 

 

 

Joy Wallace – CEO, A Joy Wallace Catering Production,
Member Leading Caterers of America

Joy Wallace has been among the largest and most prominent caterers in the sophisticated Miami market for almost 30 years. Joy will share with us her secrets of success - her perspective on what she wishes she had known when she started out in the catering business, and what has given her company the longevity it has enjoyed.

 

 

John Lombardo – Consultant, Catersource Consulting Unit
John Lombardo, the managing partner of a prominent New Jersey caterer, has developed a substantial expertise in all of the different advanced technologies that are available to caterers. As a skilled integrator of different systems, equipment, and programs, John will explain how tighter integration of systems can improve productivity in all areas of a catering business.

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