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CEMA: Solving the F&B Mystery

May 29, 2015
Kirsty Gumina

Gain insights from a cross section of food and beverage industry pros in an interactive panel discussion moderated by Stephen Denison, founding partner of McCalls, the Bay Area’s leading caterer and production company. Panel members will include Lucas Schoemaker, Executive Chef, McCalls; Michael Wolf, Executive Chief, Oakland Marriott City Center; Dawn Witherspoon, The Performance Group and a client side event marketer.

The content will focus on learning what “true” F&B costs are (not just what’s printed on the catering department menus) – so the bottom line budget is better assessed, is created more cost efficiently, waste is diminished and the overall F&B experience greatly enhanced. Attendees will learn how to develop cost effective menus that delight guests and allow the chef/caterers to do their best work, while eliminating overproduction and waste.

This discussion will also center on the positive impact on measurement scores that event marketers have achieved from improving their food and beverage programs.

CEMA provides professional networking and educational forums in a non-selling environment. For additional information on CEMA please visit our website at

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