Day one of Potluck explores big ideas and insights from acclaimed speakers and panelists in the events and hospitality industry.
Longshot Coffee and Yeastie Boys Bagels
table topics kick off
Robert Egger, Founder / President LA Kitchen
Opening Keynote: Food, Community and Change
Over the last decade, the food culture in America has become omnipresent. Our businesses employ millions, our chefs are the new American innovators, and many people now document their culinary exploits with the fervor of Renaissance collectors. Yet...many of us long for something deeper in our work, to communicate something more powerful about our world, through food. Join L.A. Kitchen founder Robert Egger for a discussion about the greater hunger in America, and the role we can play in bringing more to the table.
Stefanie Cove, Paige Appel, Kelly Harris, Ashley Capra, and Steven Petrarca
PANEL // Gold Standards: What the best event companies expect from themselves and their partners for producing exceptional results
This panel will explore what it takes to become a preferred vendor with the top event companies and venues. Panelists will also discuss their standards and expectations for producing exceptional events for the most discerning clients
Brita Olsen and Elise Metzger of Filigree Suppers
Table for Thirty: Designing Experiences to Grow Brands and Strengthen Community
Brita and Elise talk about the process and importance of experience design, how it has contributed to the rise of supper clubs, and why the intimate format is gaining in popularity. With an emphasis on American made home goods, Filigree Suppers has carved out an artistic niche in the pop-up dining world. Each of their themed suppers casts a curated lens on the lost art of the Sunday supper, and helps to strengthen community in city settings.
Diana and Josh Perrin
Bringing Out the Good China
A Conversation with Diana and Josh Perrin on how they manage one of the most logistically and competitively challenging companies in the events industry, Casa de Perrin.
Leigh Watson, Chandra Watson, and Nealy Glenn of The Cordelle, Stephanie and Lisa Karvellas of Cedar Lakes Estate, and Jesse Tombs of Event Space Consulting
PANEL // Where The Magic Happens: Behind the scenes of venues and event spaces from across the country
A conversation with the owners of some of the country's most distinctive event spaces, moderated by Cortnie Purdy Fausner, founder of The Venue Report.
Anastasia Cole Plakias, Co-Founder Brooklyn Grange
The Farm on the Roof: What Brooklyn Grange Taught Us About Entrepreneurship, Community, and Growing a Sustainable Business
Brooklyn Grange launched with the humble but ambitious goal of creating a fiscally sustainable model for urban agriculture. A few years later, the farm is flourishing, with two locations spanning 2.5 acres of rooftop and a third slated for development in spring of 2017, a commercial apiary, a robust events program, and a design and installations arm that builds farms and gardens across the city. Anastasia explains how the co-founders developed a savvy team and grew a small farm into a bustling business in one of the most competitive cities in the world. With a focus on sustainability across all dimensions, the operators of Brooklyn Grange rooftop farm make a case for starting a small, local business that serves its community and the ecosystem, all while remaining profitable. She argues that one small organization can make a big impact on the health of its local business ecosystem.
Simon Ford, Founder of Ford's Gin and The 86 Co.
Lessons from the Best Bars in the World: What a career spent behind best bars in the world can teach us about hospitality at modern events.
The art of bartending and craft cocktails has become a global phenomena. A once small group of influential and creative bartenders in major metropolis’s such as New York and London created a craft cocktail movement that has evolved into a global movement where fresh ingredient cocktails made with premium and craft spirits, presented with appropriate garnishes and served in the correct glassware have become entry level for any new restaurant and bar establishment opening. Modern drinks culture is following in the footsteps of the chef movement with creativity, innovation and presentation driving this movement forward. Global drinks writer, spirits entrepreneur and chairman of the largest cocktail bar awards in the world will be sharing some of his observations from the best bars in the world showing some of the great things they are currently doing and how this can be translated to events to create elevated experiences for guests.
6:00 PM HAPPY HOUR WITH THE 86 CO.
Day two of Potluck offers breakouts and workshops that focus on smaller group conversations and actionable tips and strategies for success.
Good Morning! Kick off Day Two with Longshot Coffee, Amazebowls, Sidecar Doughnuts, and Tillamook Yogurt Parfaits
Ellen Bennett, Hedley and Bennett | Jihan Zencerli, Geronimo Balloons
Vision, Values and Voice
The Day Two Welcome Address from Hedley and Bennett founder, Ellen Bennett, in conversation with Jihan Zencerli of Geronimo Balloons about building the role of company culture in creating unique companies and distinctive brands.
Nancy Yaffe, Fox Rothschild LLP
Top 10 Trending Topics in Hospitality HR
Few industries post as many hurdles and challenges in the of employment law than the hospitality industry. Ms. Yaffe will discuss some of the most critical areas for employers to address in their businesses, as well as the top 10 emerging topics in the field that employers must be ready to meet in the year ahead.
Lila Theodoros of Oh Babushka
Hands on Branding
This workshop will provides an understanding of the importance of creating and growing a cohesive brand that visually communicates your story and creates real connections with your customers.
Shira Savada of Martha Stewart Weddings
Real Talk With a Real Weddings Editor
Shira has spent years as the editor of the real weddings section of Martha Stewart Weddings, and she's going to share her insights on what catches her eye when reviewing submissions for publication.
Jim Denevan, Outstanding In The Field | Tara Maxey, Heirloom LA
Closing Keynote: Outstanding In The Field
A conversation about creating community, the farm to table movement, and finding a way to bring art into every endeavor.
Sahara Pynes, Fox Rothschild LLP
Employee Documentation from A-Z
One of the best precautions your company can take to protect itself from legal action is to have comprehensive employee documentation in place. Ms. Pynes will discover the necessary documentation every company should have on hand, and will also answer general questions about HR and labor laws in the hospitality industry.
Elissa Phillips, Mise En Place, Inc.
Understanding and Maximizing Profitability
Learn how to read financial statements and track key operating metrics for your business. Having money in the bank doesn’t necessarily mean your business is profitable. In this session you’ll learn how to properly analyze cash flow, expenses and profit.
Robin Baab Olascoaga, RO & Co. Events
On The Same Team: Strengthening the Caterer/Planner Relationship
The working relationship between planners and caterers can set the stage for the success or failure of an event as a whole. How can we improve the the experience of working together and be on the same team even though we are not the same company?
Jesse Tombs, Event Space Consulting
Best Practices in Venue Management
DIGITAL AND DESIGN LOFT
Nastassia Johnson, NA Communications
Is Your Social Strategy Working?
It's not enough to be on social media, you need to understand the best channels and strategies to communiate with your target market.
Gaby Dalkin and Matt Armendariz
Tips and Tricks for Better iPhone Photos
Tips and tricks for for taking and editing photos at events, even when the conditions are less than perfect-- with amazing food and lifestyle photographer Matt Armendariz and food blogger and chef Gaby Dalkin of What's Gaby Cooking
Natalie Mortimer and Holly Erickson
Hospitality at Home
A conversation with Holly and Natalie of The Modern Proper about how to embrace the spirit of hospitality at every meal.