The Xperience Stages will feature quick, interactive presentations on small stages that will Xamine the newest culinary techniques, latest design trends and cutting-edge marketing ideas. Throughout the Idea Factory, these live 30–minute demonstrations will let you quickly Xtract more new ideas than ever before.

Scheduled presentations include:

SUNDAY	Culinary Stage	Design Stage	Business Stage
12:30pm - 1:00pm	Chicken Little: Recipes for Small Plates that Make Chicken the Star of Your Menu	Managing Your Social Media Presence: Learn How to Get the Most Return On Investment for Your Company	Humpty Dumpty: First Survive the Flood, Then Put Your Life and Your Business Back Together Again
1:15pm - 1:45pm	Breakfast of Champions: Tasty Gluten-free Options for Your Breakfast Menus	The Wow Factor: 20 Easy and Inexpensive Ideas That Will Impress Your Clients with Something Unexpected	Tips For Selling More Banquets
2:00pm - 2:30pm	Tips For Selling More Banquets	Rustic Designs for Buffets and Stations: Using Natural Elements to Create Stunning Buffets, Part 1	300 Orders in 24 Hours: How You Can Turn Thanksgiving into a Big Profit Center
2:45pm - 3:15pm	Truffles and Flourishes: Learn Unique and Easy Presentations for Passed Appetizers	Rustic Designs for Buffets and Stations: Using Natural Elements to Create Stunning Buffets, Part 2	The Benefits and Risks of Co-marketing Your Restaurant and Catering Divisions
3:30pm - 4:00pm	A Taste Of Honey: Appetizers With A Sweet Touch	Conquering the Cake: How to Build a Wedding Cake Business	Who Said That? Key Techniques You Can Teach Your Staff for Improved Performance and Fewer Mistakes
4:15pm -4:45pm	New Looks for Classic Recipes: Updating Favorite Recipes From the Past to Use as New Menu Items	Buffet Themes on a Shoestring: Creative Buffets Don't Have to Be Expensive	It's a Family Affair: The Highs and Lows of Running a Family Catering Business
5:00pm - 5:30pm	Out the Back Door: Five Things to Know About Catering from Your Restaurant	Packaging and Shipping Parties the Most Productive Way: Tips, Tricks and Systems for Shipping Food and Equipment to Events	The Essential Elements of a Marketing Plan: How to Create and Implement a Viable Marketing Strategy
MONDAY	Culinary Stage	Design Stage	Business Stage
7:30am - 8:00am	Forget the Garden Salad and the Wedge: Fresh Ideas and Presentations for Salads	The Pampered Host: What You Need to Know About Catering in Private Homes	Pricing Strategies for On-Premise Caterers
8:15am - 8:45am	Unravel the Mystery of Gluten-free Menus	Update Your Marketing Materials: How To Design Effective Venue and Menu Package Marketing Materials	From Banker to Buffets: How to Successfully Start a New Catering Company
10:45am - 11:15am	One, Two, Three Ingredient Hors d'oeuvre: Simple, Cost-Effective Ideas for Your Menus	The Wow Factor: 20 Easy and Inexpensive Ideas That Will Impress Your Clients with Something Unexpected	Better Branding for Caterers: How to Consistently Brand Your Company in the Marketplace
11:30am - Noon	Hosting Salon Dinners: A Fun Multi-Discipline Marketing Event	The ABCs of Easy Floral Design: New Décor and Centerpieces You Can Produce In-House	Culinary and Sales Playing Nice Together: How to Foster Good Relationships Between the Front and the Back of the House
2:00pm - 2:30pm	Tastings: How to Get the Most Bang for Your Buck	Creativity and Event Design: Identifying Trends and Using Materials You Can Afford	Hosting an Iron Chef Team Building Competition in Your Commissary
2:45pm - 3:15pm	You Want to Serve Fish for 500 People? Learn How to Produce Perfect Fish Entrees	The ABCs of Easy Floral Design: New Décor and Centerpieces You Can Produce In-House	Ten Creative and Inexpensive Ways to Market Your Company
3:30pm - 4:00pm	The Last Bite: Delectable Dessert Stations for Parties	The Art of Kathy G: Create Floating Buffets and Other Unique Buffet Design Concepts	Catersource Forum Live Update: Meet Your Forum Buddies and Learn How the Catersource Forum Can Help Your Company Grow
4:15pm -4:45pm	Stick It, Spoon It, Pass It Around: A New Version of Appetizers Based on Ideas from Chef Eric's Stick It, Spoon It, Put It in a Glass	Food for Thought: How to Address Negative Social Media	Food for Thought: How to Address Negative Social Media
5:00pm - 5:30pm	A Blend of Flavors: Desserts with a Touch of Salt	Webinar Know How: Using Webinars for Meetings and Trainings	The Corporate Caterer: How to Win Clients with Perceived Value
TUESDAY	Culinary Stage	Design Stage	Business Stage
8:15am - 8:45am	Simple Yet Sophisticated Garnishes for Platters and Plates: Easy Ideas to Spruce Up Your Presentations	On Stage or In A Meeting: Brush Up Your Presentation Skills	Challenges and Solutions for the Rural Market Caterer
9:00am - 9:30am	The Family Table: Menu Ideas for Family-Style Service	Unique Touches for Wedding Designs and Décor	Critical IT: The Importance of Backing Up Your Data
9:45am - 10:15am	From Bacon to Chops: Appetizers and Entrees Using Pork	Buffet Themes on a Shoestring: Creative Buffets Don't Have to Be Expensive	Using Forms and Systems Will Make Your Company More Profitable
10:30am - 11:00am	Chew On This Again: Menu Ideas for Gluten-Free And Allergy Sensitive Guests	Enhancing the Bar Experience	You Don't Have to Be Google to Have a Fun Place to Work: Developing an Awesome Company Culture
11:15am - 11:45am	Cocktails and a Bite: Matching Craft Cocktails with a Tapas Style Menu	Taking the Indoors Out: Beautiful Events in Tents	Dollars and Cents: How to Structure and Price Catering and Event Venue Packages for Profit

On the Tradeshow Floor

Additional Exhibition Stage presentations at the Tradeshow on Tuesday and Wednesday offer even more interactive learning opportunities:

TUESDAY LVCC	Exhibition • Culinary Stage	Exhibition • Design Stage
12:45pm - 1:15pm	Southern Pride Class	Building a Bar: How to Turn Your Bar into a Design Element and Serve a Lot of Drinks Very Fast
1:30pm - 2:00pm	Scott Conant in the Catersource Kitchen	Sneak Peek: Style Me…Again
2:15pm - 2:45pm	ACF Medal Presentation	Break A Leg: What’s Hot and Trendy for Corporate Event Entertainment
3:00pm - 3:30pm	A Blast from the Past: Vintage Cocktails for Your Bar Menus	Work Less and Be More Efficient: Using Technology to Become More Effective
3:45pm - 4:15pm	Chef Rubber	Special Event Lighting Design Tips and Tricks
4:30pm - 5:00pm	Elevating the Craft of Cocktails
5:15pm - 5:45pm	The Tapas Table: Delectable Little Dishes with Robust and Varied Flavors	ACF Medal Presentation
WEDNESDAY LVCC	Exhibition • Culinary Stage	Exhibition • Design Stage
9:30am - 10:00am	Stick It, Spoon It, Pass It Around: A New Version of Appetizers Based on Ideas from Chef Eric's Stick It, Spoon It, Put It in a Glass	Make Your Chef the Hit of the Party: Ten Ideas for Chef Action Stations
10:15am - 10:45am	Fusion Chef	Unique Equipment and Design Elements for Catering Buffets
11:00am - 11:30am	Using the Yield King Smoker for the Perfect Rack	20/20 Vision: 20 Design Concepts for $20 or Less
11:45am - 12:15pm	Cooking In and With Salt: It's Not just a Condiment Anymore	Wedding Design: Why Are Weddings Different? Part 1
12:30pm - 1:00pm	ACF Medal Presentation	Wedding Design: Why Are Weddings Different? Part 2
1:15pm - 1:45pm	MIXOLOGY CLASS	Caterer 2 Caterer: Love It, Live It, Learn from It (Three attendees to this class will win copies of Bill's new book.)

Schedule is subject to change.