Catersource Celebrates 25 Years in the Big Easy

The 25th anniversary of the Catersource Conference and Trade Show was a busy, bustling time and a fantastic celebration. Caterers from across the country gathered to share advice, network, connect, and learn from March 12 – 15 in New Orleans, marking a change in venue for the first time in several years.

New Orleans CuisineWho better to give an introduction into New Orleans cuisine than Alan Ehrich, CPCE, lead caterer for the Aquarium of the Americas and the Audubon Zoo’s tea room in New Orleans? Well-versed in Louisiana fare, Ehrich explained that New Orleans is one of the great food capitals of the world, and it has two main styles of cooking—Creole and Cajun.Creole 101Individuals who identify as Creole are descendants of those born in Louisiana during the French and Spanish periods, regardless of their ethnicity. Creole Cuisine is considered the cuisine of New Orleans aristocrats. Creole chefs use more ingredients, such as tomatoes and cream sauces, and their foods typically include parsley, cayenne pepper, bay leafs, and green onions.Cookin’ Cajun StyleA Cajun is a person of French Canadian descent, born or living along the bayous, marshes, and prairies of southern Louisiana. Cajun cuisine is country food based on what Cajuns could trap, farm, and fish. Cajun cuisine is simple, full of spice and utilizes the proteins and vegetables Cajuns had at their disposal due to lack of refrigeration—this typically includes onions, bell peppers, and celery. Ehrich’s opening presentation set the stage for many meals out in The Big Easy!Business Advice You Can UseThe conference was also a good source for business tips. In his session, “Growing Your Company With a PLAN,” Greg Hicks of Impressions Catering in Cleveland, Tenn., defines PLAN this way:P - Price appropriately, understanding your true numbers.L - Let people know who you are—focus, focus, focus.A - Analyze your processes, document, and implement good systems.N - New faces—hire the right people along the way.Hicks adds, “Once you know your break even price point, you have the ammunition you need to stand by your pricing. Stop giving it away.”Defining High-end EventsTips for wedding planners who want to move to high-end weddings was also on the Catersource menu. In Terrica Skaggs’ presentation, “Seven Steps to Yes,” participants were told that high-end has become an undefined term and that the definition is relative to your brand and local area. It could be one or the combination of:• A certain price point for the overall budget.• An event at a certain location or city.• An event for a social media/trend influencer.• A splurge on a particular service.And just what is it that couples want when seeking wedding planners for high-end weddings?• 64% want responses in two hours• 57% say that personality is key• 61% use Pinterest to share and hireWorking the FloorThe Catersource exhibit floor was also where it was at for attendees. It was there that attendees met and interacted with the many vendors serving the industry. It was a perfect opportunity for the professionals in the catering and events industry to network to discuss their challenges and their potential in the goal to become even better entrepreneurs and industry experts.Viva las vegas!Next year, Catersource returns to Las Vegas—Feb. 18-21, 2018, at Caesars Palace. For more information, visit www.catersource.com. WPM__Bonnie Fedchock, CAE, National Association for Catering and Events, Columbia, Md.