Agenda
6:30 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.
1-3:30 p.m. Sentry 1-4 MBA Grads only join this exclusive session with Dr. Daniel Clark for inside perspective and top-level beef knowledge.
5 p.m. Terrace 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.
6 p.m. It’s your night to decide what’s for dinner! Delicious Certified Angus Beef ® destinations coming soon.
6:30 a.m. Brand Store Open until 5:00 p.m.
7:00 a.m. Sunset Terrace
8:00 a.m. Banyan 2-3
9:30 a.m. Banyan Foyer Sample creative, delicious uses for Certified Angus Beef ® franks to wow customers!
10:00 a.m. Banyan 2-3
11:50 a.m. Banyan Foyer
1:00-4:10 p.m. Banyan 2-3 Kelly Murray and Brianna Smith share fun, short training solutions. You’ll take home training resources to wow your team and drive sales.
Banyan 1 Ken Eifrid introduces 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 Diana Clark and Randy Whittemore explain how every target account with a flattop can benefit from 73/27 or 75/25 grinds.
6:00-9:00 p.m. Quinn's Beach Gather with colleagues beachside to enjoy incredible food, beautiful views and time together.
6:30 a.m. Registration and Brand Store Open until 4:00 p.m.
7:00 a.m. Sunset Terrace
7:00 a.m. Sentry 1-4
8:00 a.m. Banyan 2-3
9:30 a.m. Banyan Foyer
10:00 a.m. Banyan 2-3
11:45 a.m. Banyan Foyer
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 the best cuts and strategies for growing sales to Latin, Asian, and Bar and Grill accounts from session leaders Diana Clark, Mike McReynolds and Josh Ennis.
Banyan 1 Steve Ringle and Kurt Brockhaus 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.