The 15th Annual
Leading Caterers of America
Executive Summit
Coming Soon!

As any great leader will attest, leading in successful times is easy. It’s what a leader does in times of turbulence and change that sets them apart. In this one-of-a-kind program, Laura shares little-known stories from more than 200 years of U.S. Presidents and First Ladies to inspire great leadership in any circumstance. Laura adapts these non-partisan stories to make relevant and relatable comparisons to your company or association, and offers tips that attendees can immediately put into action in their personal or professional lives. Laura uses her unique White House experience to share valuable takeaways and inspiring stories from the earliest White House inhabitants, along with first-hand accounts of defining moments during the Clinton administration. She illustrates real solutions from the successes and failures in leadership that we all can practice in our daily lives as we work with our customers and colleagues and share within our communities and families.

The foodservice industry enjoyed significant growth coming out of the pandemic. Over the past 10 months, this growth has moderated to the point that certain channel segments have seen that growth disappear. Join Wade Hanson, Senior Principal of Technomic’s advisory group, who will look at the underlying reasons for these challenges and how operators are reacting to get consumers back to spending.

Can changing the default meal choice on catering menus from meat-heavy to plant-rich help diners make more sustainable choices? In this session, Ilana Braverman, Co-Founder & COO of Greener by Default, will shed light on how their organization collaborates with catering companies and events to achieve sustainability goals. By implementing behavioral science techniques, Greener by Default transforms menus to be more inclusive and encourages diners to embrace delicious plant-forward meals. Ilana will provide exclusive insights into their work with catering companies & events, revealing practical strategies and tips that you can incorporate into your menus and marketing materials. By embracing these techniques, you can make sustainable menus a win-win for your team, clients, and the planet.