Speaking / In the News
Upcoming Schedule…
Tuesday 2-15-2011 at Classic Foods new warehouse. 5:30PM
Join ACEP (the Association of Catering & Event Professionals) www.acep.com on 2-15-2011 at Classic Foods http://www.classic-foods.com/ new manufacturing facility where Steve DeAngelo from DeAngelo’s Catering & Events www.cateringbydeangelos.com will deliver a presentation with Mark Lopez from Crave Catering http://www.portland-catering.com/ regarding greening your business practices.
Bravo Live Trade Show
10-20-2010
Seminars for all aspects of planning events!
See the list here:
Tigard Farmers Market – 10-10-10
Supporting regional economies, eating locally, buying seasonally
A culinary demonstration from 11AM -1PM
Energy Trust Better Living Show March 28th – Free admission – 11:00 – 5:00 Greening your events 3:00PM http://tinyurl.com/yldw8dj
KATU ~ AM NW ~ Tips for greening your events~ Time & Date TBA
Food Services of America - Food Show for Professionals
Food Service and Sustainability – fad or solid business strategy?
SNOR (Sustainable, Natural, Organic, Regional) Show at the Oregon Convention Center on March 18th, 2010 @ 11:30AM
The Special Event 2010 – Wednesday, January 13, 2010
Sustainable Catering – fad or solid business strategy?
1. What is sustainability? (People, Planet, and Profit – it’s a LOT more than recycling! It prepares your company to benefit from long-term trends, instead of being surprised by them.)
2. Can I use it as a competitive strategy? (Yes. It’s how you can differentiate yourself from your competitors.
3. But it costs too much money! (Wrong! Sustainable companies have substantially lower costs and higher profits)
Deliverables
1. What sustainability is and what it isn’t
2. How and why it works. How it can help your catering business increase sales and profits, and reduce staff turnover
3. Seven Steps to Successful Sustainability – a proven implementation road map
4. Take-away: a Sustainability Self-Audit – an easy 4 page self-audit that shows you where and how to start.
Ernest N. Morial Convention Center New Orleans, Louisiana
In the Press
Steve DeAngelo has spoken at various trade associations, meetings and conventions. He has written articles for trade magazines such as Catersource, been interviewed by for an article in the Tampa Business Journal and Event Solutions.
Green Catering
“As a 22-year veteran of the industry, I am constantly looking for new ways to offer our services to niche markets. After attending a presentation to our local catering and event professionals group given by Amy Spatrisano of Meeting Strategies Worldwide, I recognized the importance of offering “green” meetings and gatherings to our flourishing customer base.
Her presentation focused on recognizing the large population of planners looking for industry partners that are attracted to “green” companies. As I began to think of all the things we at DeAngelo’s Catering do internally to protect the environment, it was a natural marketing approach to advertise those facts to customers who care about these kinds of business practices.” Read the full article at Catersource…
Surviving a Tough Economy
“My very wise business counselor teaches this: When times get tough, customers will choose price over loyalty every time. We sometimes can offer more aggressive pricing on non-premium dates. In retrospect, imposing minimum orders for peak times assures profitability. Learn to sell time rather than food. This will allow maximizing each day’s production. Offering the same menu when feasible takes the pressure off the production side of the business.” Read the full article at Catersource…
Get Creative with Pricing
“Get creative and start selling with a new twist for projects that don’t fit into your normal operation. The results can bring new revenues to your company!” Read the full article at Catersource…
Expanding Your Business – Finding a Niche
Read the full article at Catersource…
‘Cookie-cutter’ Events Replaced by More Elaborate Occasions
“As we’ve gotten more creative, and served those with greater expectations, we are basically planners able to transform any kind of environment into a suitable venue,” said Steve DeAngelo, a founding member of the Association of Catering and Event Professionals who owns a catering company in Oregon. “You’ve just got to get out your checkbook.” Read the full article written by Tim Hyland and published by the Tampa Business Journal.
