Warren Dietel

Topic: Effective purchasing and Operational Excellence

International Sales for Disney‘s Fairy Tale Weddings – 1994 - 2000

On and Off Premise Catering Business in Central Florida and Tampa Puff ‗n Stuff Catering

Four exclusive facilities The Ballroom at Church Street, T.Pepin‘s Hospitality Centre, Orlando Science Center, and Town Manor

Purchased business in 2003 - Quadrupled revenue over last seven years

Diversified product segments Weddings & Social

Corporate

Major Events

Disaster recovery

Wholesale B2B

Accommodations

Room block extended to October 14th

Wednesday, November 3rd

5:30pm- Optional Culinary Experience

Walt Disney Dolphin and Swan Hotel

Dolphin & Swan Menu

Join Walt Disney World Swan and Dolphin Resort‘sDirector of Catering and Convention Services, Ed DiAntonio for an unparalleled culinary experience! The experience begins in the Garde Manager‘s kitchen and walk-in refrigerator for a vodka tasting paired with amazing chilled cuisine. We then move to the chef‘s table dinner in the ballroom. The award winning catering team is preparing a 5 course meal with wine‘s paired with each course plated in the ballroom. Executive Chef Robert Ciborowski will discuss the cuisine and a certified sommelier will discuss the wine pairing.

Dolphin & Swan Menu

“Kitchen Reception”3 Types Oysters on the Half Shell

Jumbo Poached Shrimp, Marinated King Crab LegsBloody Mary Cocktail, Grapefruit Mignonette

Red Wine Vinegar Mignonette, Shula‘s Mustard Sauce

Amuse Bouche

1st Course

Kin-Medai Tartare, Imperial Beluga Caviar, Yuzu, Compressed Cucumber

2nd Course

Foie Gras Variation, Quince, Walnut, Beet

3rd Course

Miso-Maple Roasted Tilefish, Lentils du Puy, Pineapple, Kanzuri

4th Course

Hobb’s Bacon Wrapped Milk Fed Veal, Cauliflower “Chowder”,

Black Truffle, Sicilian Pistachios

5th Course

Coffee declination

Epcot Event

Immediately following dinner we will be whisked away by

boat to a private area within Walt Disney World‘s Epcot®

Theme Park for a dessert party and special viewing of

IllumiNations Reflections of Earth.

This is an amazing event you don’t want to miss!

Price $300 per person inclusive of dinner, transportation,

and dessert party reception.

Dessert Party Menu Inspirations

Adult Float Station

Jaeger Bombe Gelato with Energy Drink

Crown Gelato with Ginger Ale

Meyers Rum Gelato with Coke

Vodka Gelato with Cranberry

Coffee and Doughnuts Station

Flambéed Churros with Baileys Ice Cream

Flambéed Cinamon Doughnuts with Coffee Ice Cream

Artisan Cheese Action Station

Selection of Unique Cheeses with Accompaniments

Served with Variety of Wines

Floating Buffet Samplers

Dark Chocolate Chile Almond

Tequila Lime Crunch

Strawberry Balsamic

Raspberries with Godiva Burst

Thursday, November 4th

12pm- 2pm- Registration &

Round Table Discussions

2pm- RED Welcome

2:15pm- Presentation- Operations Toolbox by

Warren Dietel

3:45pm- Presentations by our sponsors

6:00pm- Depart for Puff ‗n Stuff for a progressive

dinner throughout the facility

Puff ‗n Stuff‘s Commissary

Over 30,000 square feet built in 2006 housing

Catering Operations, Warehousing, Sales,

Marketing, Kitchens, and all production.

Puff ‘Puff ‘n Stuff Catering Commissary

Menu

Iberian Manchego langostino mac n‘ cheese with Serrano ham and deep fried capers

4R smoked leg of lamb with smoked corn with mint relish and saffron popcorn

Lamb three waysOssobuco with fried arugula

Rack of lamb ragu over creamy risotto Saffron pasta pillow filled with mascarpone and lamb confit

Petite lamb porterhouse and loin duo

Venison tenderloin with Indian harvest grains, grilled asparagus, and wild berry demi glace

Assorted grilled artisan baby lettuce with 25 yr balsamic, moody blues, and unfiltered EVOO

Beet cured salmon with wakame salad and pistachios

Merus king crab meat with tangerine gastrique, grapefruit pearls and lemon foam

Artisanal antipasto and International cheese presentation

Rebecca Grinnals

Topic: Wedding trends and how to capture a piece of the luxury wedding market.

Founder and President of wedding and honeymoon industry consulting firm, Engaging Concepts, Inc. based in Celebration, FL and the Chairman of the Caribbean Wedding Association.

Co-founded Disney‘s Fairy Tale Weddings & Honeymoons for The Walt Disney Company, and spent ten years developing the concept into an unprecedented success. She directed the complete branding strategy, development and implementation of the program, building it into almost a $100 million per year business for Walt Disney World, Disneyland, and the Disney Cruise Line. These efforts resulted in over 18,000 weddings and the coveted status for Disney as the # 1 Domestic Honeymoon Destination.

She has directly produced wedding events and remotes for, among others, "The Oprah Winfrey Show," "The TODAY Show," ―Good Morning America‖ and "LIVE with Regis & Kathie Lee.‖

Clients include: Sandals & Beaches Resorts, the Cayman Islands Department of Tourism, Disneyland Resort and Harley-Davidson, as well as resorts in Barbados, the Bahamas, Colorado, Florida, Aruba & Jamaica, and many independent wedding and event professionals worldwide.

"Rebecca‘s exposure to thousands of brides and grooms over the years from

all different regions and backgrounds gives her a unique – and hard to find

– understanding of the dreams and realities of today‘s engaged couples.

That, coupled with her practical experience of building and branding a

wedding business, has made her one of the most knowledgeable wedding

professionals I have had the pleasure to work with."

Carley Roney

Founder, Editor, Author

The Knot

Simon T. Bailey

Topic: How to bring out the hidden brilliance within your organization — how to motivate and drive your team(s) to excellence.

Author of bestseller Release Your Brilliance published by HarperCollins and ranked #17 of the Top 100 books being read by Corporate America according to 800-CEORead

Most recently he was nominated for the National Speaker Association CPAE – 2010 Speaker Hall of Fame distinction

In 2003 he left the happiest place in the world to launch The Brilliance Institute.

Since that time he has worked with 400 Fortune 1000 companies and shared the stage with Jim Collins, Dr. Stephen Covey, Cokie Roberts, James Carville, Ken Blanchard, and Marcus Buckingham.

He has written six books and have spoken in South Africa, Dubai, Paris, London, throughout the Caribbean and United States.

He is a repeat Thought Leader at Dell, Microsoft, Society of Human Resource Management, IBM and Executive Women International just to name a few.

―I have found my brilliance and am having

a blast every day.‖ – Simon T. Bailey

John Rivers

Topic: How he has leveraged his passion for BBQ and turned it into a wildly successful restaurant and catering operation.

Pit Master and CEO of 4 Rivers Ventures, a holding company that parents 4 Rivers Smokehouse, 4R Foods and 4R Signature Products

More than 20 years experience in corporate America. Rivers stepped out of his role as President of CuraScript Specialty Distribution in 2008

Developed a passion for the art of smoking as it reminded him of heartfelt memories of falling for his Lone Star wife, Monica. Following his passion would prove to be lucrative on many fronts most importantly – his ability to give back to his community, faith-based organizations as well as charities.

Research for the brand began in 2004 with plans for a smokehouse, catering division, retail products and a foundation that would aid in funding for children in need of medical attention.

Since the opening of 4 Rivers Smokehouse in October 2009, River‘s and his family have successfully created more than 52 jobs in the Central Florida marketplace, done business with more than 30 local vendors, helped more than 25 community organizations and successfully donated more than $40,000 to charity.

Member of Florida Hotel & Restaurant Association, National Restaurant Association, Florida Barbeque Association, founder of the 4 Rivers Foundation for Children and recipient of the 2010 Orlando Businessman of the Year award.

Friday, November 5th

Conference at UCF’s Rosen School of Hospitality

8:00am- Continental Breakfast – Disney Dining Room

9:00am- Meetings begin

Warren Dietel & Eric Sheen Presentation- Catering Partners, LLC-

How to build a great relationship with your suppliers

10:15am- Morning Break

10:30am- Rebecca Grinnals- Latest Trends and Things Influencing the

Future of the Wedding Industry- Darden Auditorium

12:00pm- Lunch sponsored by Sterno in Disney Dining Room

Friday, November 5th

1:00pm- Simon Bailey- Releasing Internal Brilliance-

Darden Auditorium

3:30pm- Afternoon Break

3:45pm- John Rivers shares with us his focus on the strategy he developed

for his business and how it has paid off. Specifically how he entered a

crowded market and immediately commanded market share – it is an

amazing story that demonstrates how a solid plan with follow through

really works.

4:30pm-Optional Tours of UCF‘s Rosen School of Hospitality campus

4:45pm- Buses return to the Villas of Grand Cypress

7:00pm- BBQ Dinner presented by John Rivers and 4Rivers Smokehouse-

Nine18 Restaurant

Saturday, November 6th

Optional Group Activities Day

Complimentary transportation to and from all theme parks

Spa treatments – cost varies depending on treatment –this can be done in one of our villas that we would set up specifically for your group or we can transport them down the street to Hyatt Grand Cypress at the full service spa.

45 holes of signature golf - $99 greens fee for 18 holes, includes cart fee, practice balls, club storage, locker room facilities.

Golf Academy: Incorporate a one hour golf clinic if they like at $65.00 a person.