Agenda
8:00 a.m. Brand store open until 6:00 p.m.
11:00 a.m. 
Banyan 1 To attend this session, select it as an add-on during registration.
This boots-on-the-ground session, led by Wes Zimmerman and Beverly Linhoss, provides new specialists with core resources and best practices to elevate your success. Boot Camp also sets you up with the tools to jump right into the rest of this event.
Featuring items from Devanco Foods
1-3:30 p.m. Caxambas 1 MBA Grads only join this exclusive session with Dr. Daniel Clark and Steve Ringle for inside perspective and top-level beef knowledge.
Featuring items from Little Town Jerky, Devanco Foods
5:00 p.m. Banyan Foyer Welcome to Marco Island! Before you head to dinner, join us for a glass of wine or a beer to kick off our time together.
Featuring items from Devanco Foods, Bertolino Foods
6:00 p.m. It’s your night to decide what’s for dinner! Check out these restaurants around the resort.
Kane, Tesoro, Ario and 10K are each running Certified Angus Beef ® specials on Sunday and Monday night. Among the many featured items, you’ll find a Kalbi striploin at Kane, sliders at 10k and Moroccan-spiced kabobs at Tesoro.
6:30 a.m. Brand Store Open until 5:00 p.m.
8:00 a.m. Banyan 2-3
9:35 a.m. Banyan Foyer Sample creative, delicious uses for Certified Angus Beef ® franks to wow customers! Includes meet and greet with Kevin Brown, keynote speaker.
Featuring items from Devanco Foods, Freirich Foods, Flocchini Family Provisions, Old World Provisions, Lower Foods
10:05 a.m. Banyan 2-3
11:45 a.m. Tiki Terrace Featuring items from Bertolino Foods, John Soules Foods, Hudson Meat Company, Bonewerks Culinarte
1:00-4:10 p.m. 
Banyan 2-3 Kelly Murray and Leah Ryneer share fun, short training solutions. You’ll take home training resources to wow your team and drive sales.
Banyan 1 Ken Eifrid and Drianna Lewis introduce the top-selling, prepared beef items that chefs seek to save time and labor in the kitchen.
Caxambas 1 Neil Johnson and Dr. Daniel Clark dive into the best cuts and opportunities for growing sales by restaurant category.
Sunset Terrace Deanna Walenciak, Diana Clark and Randy Whittemore explain how every target account with a flattop can benefit from 73/27 or 75/25 grinds.
6:00-8:00 p.m. Quinn's Beach Gather with colleagues beachside to enjoy incredible food, beautiful views and time together.
Featuring Items from Heritage Premium Meats
6:30 a.m. Registration and Brand Store Open until 1:00 p.m.
7:00 a.m. Sunset Terrace
7:00 a.m. Caxambas 1
8:00 a.m. Banyan 2-3
10:05 a.m. Banyan 2-3
11:45 a.m. Sunset Terrace Featuring a burger by Chef Vinnie Cimino and items from WG Provisions, Bonewerks Culinarte, Devanco Foods
1:00-4:10 p.m. Go to each 40-minute session
Beach Bring the fun and leadership to this beachside teambuilding session. No one’s more excited about the best-tasting, best-sourced, best-selling beef than you!
Banyan 2-3 Discover opportunities with margin-making cuts, like bottom round and chuck tender. Get hands on and creative with menu ideas as Diana Clark, Mike McReynolds and Josh Ennis share tips for you to grow sales and margins.
Banyan 1 Steve Ringle, Kurt Brockhaus and Cathy McVay show you how to use data and your new Certified Angus Beef Dashboard to edge out the competition.
Caxambas 1 Clint Walenciak shares unique avenues for sourcing more of the products you need to grow sales.
6:30 p.m. Banyan 2-3 Join us to celebrate your success. We’ll recognize award recipients, including who takes home the coveted blazer as our Specialist of the Year.
Featuring Items From Bonewerks Culinarte