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Trends In The Rub and Sauce Industry. How To Make Your Brand Stand Out In A Crowded Market
Amy Jungk | Presentation | Trophy Room
Executive Vice President of Corporate Strategy for Old World Spices, Amy will guide you through the trends she is seeing today that will influence your future choices for your sauces and rubs. What will make your rub or sauce stand out in today's market?
Products to Market Panel
Mike Radosevich and Chris Bohnemeier | Trophy Room
Join this amazing panel of experts, Amy Jungk, Mark Lambert, with Mike and Chris from Code-3 Spices. Mike and Chris will lead this open Q and A panel where they will discuss questions covering things like: how do I get my product on the shelves, what logistics and details do I need to know, what are supply-chain challenges I need to be aware of, and so much more.
If you are beginning your business, have started and need a nudge to the next level, or have a successful product already, this panel is for you. As we learn and share ideas from each other, you will take with you real life experiences that will save you time and money.
Ole Hickory Troubleshooting and Repair!
Mark Lambert | Presentation | River Ranch Kitchen
Mark Lambert, world champion competitor, mentor, and Ole Hickory dealer at Sweet Swine O Mine, will help you troubleshoot your Ole Hickory smoker.
Nothing beats knowing what to fix, and how to fix it when that repairman is too far away, and too expensive. Learn the ins and outs, and tricks of the trade that have helped Mark along the way.
Mark will use a real, working smoker in the River Ranch Kitchen
Panther City BBQ - How We Made The Top 10
| Trophy Room
Panther City BBQ started serving barbecue out of their food truck in January 2021. They quickly became a sensation here in Ft. Worth, eventually moving to a permanent location. Founders, Magallances and Morales had been successful on the competition circuit as well as part-time barbecue vendors. But this was an opportunity they had to jump on. Hear how they got started, shot up to the Top 10 BBQ joint in Texas for 2021, and their journey along the way. “There’s a lot to like about the Fort Worth newcomer, and the pork belly burnt ends are just the start.”
Craig Carter| Business | Trophy Room and Kitchen
This is no ordinary breakout. During this interacitve, hands-on class, Craig is going take you through the entire process of planning a customized catering; from beginging to end. Literally. Craig will teach and demo his process, plus use Tuesday's lunch, for all attendees, to show how to set up, plan and execute an event of that size. He shows how he would run lines, display, decorate, and etc. It's the first class of it's kind.