Agenda

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Monday, February 20

Boot Camp Session and Lunch

icon 11:45 a.m. - 4 p.m.
icon The Sanctuary
icon Grand Oaks

To attend this session, select it as an add-on during registration.
This boots-on-the-ground session, led by Wes Zimmerman and Cathy McVay, helps new specialists understand your role with the brand, core resources and best practices to elevate your success with the best-tasting, best-sourced, best-selling beef. Boot Camp sets you up with the tools and knowledge to jump right into the rest of this event.

Welcome Reception

icon 5 p.m.
icon The Sanctuary
icon Terrace Room and Patio

Welcome to Kiawah Island! Before you head to dinner, join us for a glass of wine or a beer to kick off our time together.

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Tuesday, February 21

Full Breakfast

icon 6:30 a.m
icon The Sanctuary
icon The Ocean Room

Coffee available at the conference center if you prefer.

Featuring Product From: Tuesday Breakfast

Registration and Brand Store Open 

icon 7 a.m. - 4:30 p.m.
icon West Beach Conference Center
icon West Beach Conference Center

Shuttles Depart for Resort’s West Beach Conference Center      

icon 7 a.m.   
icon The Sanctuary

 Last shuttle departs at 7:45 a.m.

General Session 1           

icon 8 a.m.      
icon West Beach Conference Center
icon Carolina Ballroom

• Welcome and Kickoff with Sara Scott

• Keynote Speaker Jeff Mauro
Emmy-nominated Celebrity Chef and Mauro PROVISIONS CEO Jeff Mauro will share his story, how he cuts through the noise to reach consumers and his tips for success.

•Culinary Session
Chef Tony Biggs highlights the flavors and inspiration for the dishes served during our time together.

 

Break                   

icon 9:30 a.m.       
icon West Beach Conference Center
icon Carolina Foyer

Featuring Products From: Tuesday Break

General Session 2          

icon 10 a.m. 
icon West Beach Conference Center
icon Carolina Ballroom

• Market Update
Clint Walenciak helps you navigate the market with a product supply update, pricing trends and strategies to best serve customers.

• Rancher Q&A
Join one of our family ranchers to ask about their day-to-day role in raising Angus cattle today and nurturing future generations to supply the best-sourced beef.

• Sustainability Efforts
Kirsten Nickles helps you discuss the brand’s leadership in sustainability and animal care with your team and customers.

• Marketing Tools You Can Use
Shout out that you offer the best-tasting beef with the help of the best marketing team. Get the latest from Deanna Walenciak and the marketing team.

BBQ Bash with Anthony DiBernardo

icon Noon
icon West Beach Conference Center
icon Outside Conference Center

Join us outside for the best in barbecue prepared by South Carolina’s own, yet world-renowned, Anthony DiBernardo from Swig & Swine BBQ.

 Rotational Sessions at West Beach Conference Center

icon 1:30 - 4 p.m.
icon West Beach Conference Center

Choose 3 of the 6 sessions offered.

MBA Grads Only: Barbecue School with Anthony DiBernardo

icon West Beach Conference Center
icon Outside

Join Anthony and Kelly Murray by the smoker to learn about fire management, barbecue cuts beyond brisket and the stages of cooking.

Hands-On Marketing Tour

icon West Beach Conference Center
icon Carolina Ballroom 1-4

Experience first-hand the ready resources that set you apart from competitors and add to your success with the best-selling beef.

Make Top Sirloin Sexy Again (Two Rotations)

icon West Beach Conference Center
icon Carolina 5
  • First rotation from 1:30 – 2:10 p.m. With knife in hand, you’ll experience how to cut top sirloin.
  • Final two rotations from 2:25 – 4 p.m. Learn pricing, sales, culinary, procurement and aging strategies. We’ve also challenged Chef Tony to prepare the sexiest top sirloin dish.
  • Diana Clark, Kurt Brockhaus, Vern Rose, Martin Lemoyne and Chef Tony Biggs lead both sessions.

Value-added Product Opportunities Galore

icon West Beach Conference Center
icon Azalea 4-5

Ken Eifrid, Daniel Clark and Drianna Lewis show you how to compete against other products and help restaurateurs save on labor with the best-tasting, profitable menu solutions.

Competing Against Same Specs? Here’s How to Sell Against It

icon West Beach Conference Center
icon Azalea 2-3

Mike McReynolds and Neil Johnson guide you on what to say, what to ask and what to show, giving you tools to take back to your team.

FAQs on Claims and Sustainability

icon West Beach Conference Center
icon Azalea 1

Kirsten Nickles and Brianna Gwirtz discuss claims that can be made about the brand, what they mean and how to answer customer questions.

Shuttles Return to the Sanctuary

icon 4 p.m.

Last shuttle departs at 4:45 p.m.

 

Shuttles Depart the Sanctuary for the Low Country Party

icon 5:30 p.m. 
icon The Sanctuary

Certified Angus Beef Takes You to the Low Country

icon 5:45 - 8 p.m.

Gather with colleagues to enjoy delicious food, beautiful views and time together.

 

Featuring Product From:

Last Shuttle Returns to the Sanctuary

icon 8:45 p.m.
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Wednesday, February 22

Full Breakfast Available The Ocean Room

icon 6:30 a.m.
icon The Ocean Room

Coffee available at the conference center if you prefer.

Registration and Brand Store Open

icon 6:30 a.m. - noon
icon The Sanctuary
icon West Beach Conference Center

Shuttles Depart for West Beach Conference Center

icon 7 a.m. 
icon The Sanctuary

Last shuttle departs at 7:45 a.m.

General Session 3

icon 8 a.m.
icon West Beach Conference Center
icon Carolina Ballroom

Q&A with Anthony DiBernardo
Kelly Murray leads a discussion with Anthony about the role his distributor plays in his restaurant’s success.

Ensuring Brand Partners Remain Branded Partners 
Discover what we are doing to keep your customers, and our branded partners, engaged and feeling the LOVE. Kelly Murray will share the tools and communications developed to stay relevant with our restaurant partners.

Data That Drives Sales
Steve Ringle breaks down the data, including the rankings and snapshots, and talks about your opportunities with middles, ends, grinds and value-added products.

Make the Sale and Keep the Sale
Become a rock-star sales leader with Sara Scott and Wes Zimmerman. You’ll gain tools to guide your team to see the value in selling beef and keeping each customer.

Break

icon 9:45 a.m.
icon West Beach Conference Center
icon Carolina Foyer

Featuring Products From:

General Session 4

icon 10:15 a.m.
icon West Beach Conference Center

Brand Engagement
Amanda Barstow explains how our brand engagement team works with restaurants to create a positive first impression and wow them with successful onboarding.

Inspire with Training
Deanna Walenciak shows you how to energize your team with training options that yield results, including the new Certified Angus Beef University for your full team.

Brand Assurance and S.W.A.T.
Celebrate S.W.A.T. champions as Steve Ringle shares the rewards you gain through your dedication to brand assurance.

Specialist Panel
Specialists take the stage with Cody Jones to share strategies and resources they use to be the brand expert for their teams and customers.

Value-added Products – Are You Inspired Yet?
If not, you will be after Sara Scott and Chef Tony Biggs introduce your opportunity during lunch to taste the difference.

Lunch at West Beach

icon 11:45 a.m.
icon West Beach Conference Center

Featuring Products From:

Shuttles Return to the Sanctuary

icon 12:45 p.m.

Rotational Sessions at the Sanctuary

icon 1:30 p.m. 
icon The Sanctuary

Choose 3 of the 7 sessions.

Portion Control Turnkey Training – Train the Trainer

icon The Sanctuary
icon Heron I & II

Daniel Clark, Chad Aldridge and Jeff Vinacco introduce a new approach to training your team on portion control, why it matters and how to get the sale.

Multicultural Sales Opportunities

icon The Sanctuary
icon Terrace B

Discuss the cuts and cuisines to capture sales and build relationships in this growing area of foodservice. Your guides are Cody Jones, Josh Ennis and Mafe Baez.

How to Lead a Tasting/Cutting – Train the Trainer

icon The Sanctuary
icon Terrace A

Frank Eagan and Blake Dickson guide you through the play-by-play to lead successful product tastings and cuttings, thereby closing the sale.

Training Made Easy

icon The Sanctuary
icon Grand Oaks A

Beverly Linhoss and the marketing team lead this interactive session on available training options and the best choices for you to achieve your educational and sales goals.

Beef Market Q&A

icon The Sanctuary
icon Grand Oaks C

Clint Walenciak returns to answer your beef market questions and discuss product services available to guide you through the coming year.

Sharpen Your Chuck Roll Skills

icon The Sanctuary
icon Grand Oaks B

Calling all meatheads with cutting experience: discover all the menu possibilities from the chuck roll with Diana Clark, Randy Whittemore and Mark Sykes.

MBA Grads Only: Q&A with Leadership

icon The Sanctuary
icon Grand Oaks D

Join Steve Ringle to ask questions you have and engage about the year ahead.

Shuttles Depart for West Beach Conference Center

icon 6:00 p.m.
icon The Sanctuary

Specialist of the Year Reception and Dinner

icon 6:30 p.m.
icon West Beach Conference Center
icon Carolina Ballroom

Join us to celebrate your success. We’ll recognize award recipients, including who will take home the coveted blazer as our Specialist of the Year.

Last Shuttle Returns to the Sanctuary

icon 10:45 p.m.