2. 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

4. Accommodations

Room block extended to October 14th

5. Wednesday, November 3 rd
5:30pm- Optional Culinary Experience
Walt Disney Dolphin and Swan Hotel

6. Dolphin & Swan Menu
Join Walt Disney World Swan and Dolphin Resort‘s
Director 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.

7. Dolphin & Swan Menu
“Kitchen Reception”
3 Types Oysters on the Half Shell
Jumbo Poached Shrimp, Marinated King Crab Legs
Bloody 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

8. 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.

9. 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

10. 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

11. Puff ‗n Stuff‘s Commissary
 Over 30,000 square feet built in 2006 housing
Catering Operations, Warehousing, Sales,
Marketing, Kitchens, and all production.

12. Puff ‘Puff ‘n Stuff Catering Commissary

13. 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 ways
Ossobuco 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

14. 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

15. 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

16. 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.

17. 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

18. 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

19. 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.