THE NUMBERS DON’T LIE
252 Full-Service Caterers and 147 Corporate-Drop-off Caterers Across the Country,
“If you were granted 1 wish for your business, what would it be?”
86% of Full-Service Caterers wished for…
“More business during the week.”
82% of Corporate-Drop-off Caterers wished for…
Think Tank Plus helps make BOTH these wishes come true…
Who should attend:
Owner / Operator
Salesperson, DOS- Director of Sales, Account Executive
Human Resource Representative
CFO / CEO
Think Tank Plus is a one OR two-day workshop for owners, operators, managers and salespeople in the catering and restaurant industry. If you operate a commercial kitchen, do not miss this unique opportunity to learn proven strategies and behind-the-scenes trade secrets from two well respected, battle-tested consultants in the industry.
Think Tank Plus is the only place you and your team should be on July 24 and July 25. If you’re thinking, “I can’t take a couple of days away from my business for a workshop,” you absolutely should attend and learn how you can run your business, as opposed to your business running you.
Join us at Think Tank Plus…you will take tried and true techniques that will enhance your business immediately!
What you will learn in this workshop:
DAY 1 - July 24 9:00 - 4:00
8:15-9:00 – Check-In
Coffee and Breakfast Snacks
You WILL lose business…and what to do about it The majority of catering and restaurant operations will lose between 10-15% of business
every year – guaranteed. You know what that means? If you want to keep growing you need to generate least 20% of new business every year. Meryl Snow, one of the most sought-after consultants in the country will share her decades of expertise in successfully bidding and winning catering contracts – and how to keep ‘em coming back for more. This is a must for any food service operator, as Meryl’s principles are applicable to all food service operations.
Repeat Business - The Golden Goose of a Successful Operation Corporate Drop-off Catering accounts for almost one-third of a twelve billion dollar a year industry. Michael has built multi-million dollar corporate drop-off catering divisions from existing restaurants from the ground up – twice. Learn how to acquire, and keep, clients who will order from you – in some cases, every day. Are they needles in the haystack?...Hardly. You just have to know where to look and what to do in order for theses companies to become your clients and game-changers for your business.
Lessons Learned from Our Misstakes An inter-active roundtable of Reality Food-Service. We’ll share Situations that arose and how we once handled them, what we learned, and what we do differently today…bring your war stories…we guarantee someone else will say…”Yep, that happened to me too.”
Coffee is for Closers Meryl will discuss how the “Art of Closing the Deal,” starts during your initial conversation with a prospective client. You will learn the nuances of relationship building thru listening, and communicating so that your prospective client feels they are being heard. The formula to getting them to sign the bottom line means it’s not about you – it’s all about them.
7 Keys to Building a Profitable Corporate Drop-off Division If you operate a commercial kitchen and are not delivering meals to businesses, you’re leaving lots of money on the table. Whether you’re located in the heart of a financial district, or the outskirts of suburbia, do not let this money train pass you by. Whether you haven’t delivered a single corporate order, or have a sizable client base and are ready to take it to next level, you will get a proven blueprint making it happen.
The Floor is Yours Bring your notebook, laptop or mindful of questions you’ve been trying to get answered forever and a day. If we don’t have the answer, (we usually do), chances are someone in the room will!
LUNCH & HANDBOOK INCLUDED
DAY 2 - Tuesday, July 25 9:00 - 4:00
8:15-9:00 – Check-In
Coffee and Breakfast Snacks
Professional Selling From servers in restaurants, to corporate sales representatives, to full-service event planners, there are “order-takers” and “selling pros” and a huge range in-between. Successful selling begins with a thorough, consistent training program and continues with fine-tuning practices that will result in raising the “check average” with professionalism and grace. Learn how to make your clients will feel you are helping their great meal or event become greater by opening their wallets a little wider.
Building Business thru Tastings The voice on the other end of the phone says, “Hi, you did a tasting for us last week, and we’d like to place a standing order for 20 people for breakfast and lunch every Tuesday and Thursday.” Not every tasting will be converted into a $50,000-a-year account like this example, but it does happen! In this session, Michael will share the system he created, and still uses today, to acquire new clients. Learn how this system can run your business and how people can run the system.
Business Practices for Dummies Raise you hand if you’ve even been double-paid for a job? Or have not been charged for something a vendor delivered? Or inadvertently over-charged a client who has already paid the bill? You are not alone… Let’s talk about these “life situations” that inevitably present themselves, and what we do, or don’t do about them, and the reasons why.
Your Business, Your Life Running a successful food-service operation does not mean you are required to work 25 hours a day, 8 days a week. Building a outstanding staff, surrounding yourself with great people, letting go, delegating, and eliminating time-suckers from your day can lead to a work/life balance that your have earned, and deserve.
Enhancing Your Brand and Boosting Your Bottom Line Have you ever been concerned that adding a corporate drop-off division to your business would hurt your brand? Have you ever thought—I’m not a sandwich caterer? Guess what? It’s time to think again. Not only Is demand in the corporate drop-off industry on the rise, industry analysts concur that it is poised for continued growth for years to come. Michael will share how adding or building a corporate drop-off division to your catering business or restaurant will enhance your brand and out more money in your pocket.
Making It Happen You’re energized. You’re re-charged. You’re raring to go. And then you go back to work tomorrow and before you know it, something unexpected has sucked you back into the grind and taken the wind out of your sails. It doesn’t need to happen. We want everyone to leave as contenders, not pretenders. And if you start to go sideways, we are available to get you back on track!
LUNCH & HANDBOOK INCLUDED
Meryl Snow has spent 28 years in the special event & catering industry as co-founder of Feastivities Events, along with its subsidiaries OffShoots Decor and Philadelphia's Picnic Company. She also is the author of Booked It! three how-to Style & Design videos & her new book Cha Ching; There’s No Money in Sales for 2nd Place coming out soon. This is more than a job; she’s on a mission to help businesses get on their own path to success. Meryl's a passionate believer in entrepreneurship and uses her gifts to support businesses build a stronger economy. Her philosophies have proved successful for not only her own business, but also many other companies, trade organizations, and universities have benefited from her training and advice. As a Senior Consultant for Certified Catering Consultants, Meryl has worked throughout the US. Her particular areas of focus are sales and marketing, as well as design and branding. She provides consulting, coaching, and training services for a wide range of clients.
Michael Rosman is considered one of the foremost thought leaders and consultants in the catering industry. As a national speaker, published author and magazine columnist, Michael’s pioneering website and customized Leads Program, is the go-to resource for caterers and restaurateurs who want to launch a corporate drop-off division, or take their existing operation to the next level. With over three decades of hands-on experience, Michael has built multi-million dollar catering businesses from the ground-up — twice. His mission today is teaching food-service operators across North America his systemized, step-by-step roadmap for growing their business. In addition to sharing his proven strategies for generating an additional revenue stream, Michael focuses on increasing efficiency and encouraging his clients to keep their eye on the prize – growing bottom line profits.