Look Back at the 2017 Schedule

Stay Tuned for More Info on CS2018!

View the CS2017 itinerary and check back often because the CS2018 schedule will be updated as information becomes available!

Catersource Conference Schedule

Sunday, February 18, 2018

7:00am - 6:00pm          Registration

8:00am - 11:30am        Education sessions

11:30am - 12:45pm      Lunch Break

12:45pm - 5:30pm        Education sessions

6:00pm - 7:00pm          Network Reception

Monday, February 19, 2018

8:00am - 6:00pm         Registration

8:30am - 5:30pm         Education sessions

8:00pm - Midnight       Monday Night Party (optional event)

Tuesday, February 20, 2018

7:30am - 5:00pm         Registration

9:15am - 11:45am       Education sessions

11:00am - 5:00pm       Tradeshow Open

Wednesday, February 21, 2018

7:30am - 3:00pm         Registration

9:30am - 3:00pm         Tradeshow Open

3:15pm - 4:30pm         Closing Session


Catersource and Event Solutions Conference & Tradeshow | Session Scheduler | Bruce Carchman

Session Scheduler

View, browse and sort the 2017 Catersource sessions by package type, track, and format. With the CS2017 session scheduler, you can build your education schedule in advance, share it with your team, and access it during the show by exporting your selections.

PLEASE NOTE: Using this schedule builder is for convenience only and does not register you or guarantee a seat in the sessions. Pre-registation through the registration system is required for Workshops and optional events, but all other sessions are first come, first served onsite.

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  • Bruce CarchmanBusiness Development ManagerPerdue Foods

    When foodservice operations experience economic challenges, it is not uncommon to consider reducing food costs. My great passion is bringing profit solutions to foodservice operators who want to differentiate their business by elevating the center of the plate. I help my customers across all industry segments to discover how to purchase and position on-trend, sustainable, no antibiotic ever poultry and U.S.D.A Organic chicken on the menu so they can enjoy increased customer satisfaction and profits.

    I know that increasing food costs can be a worrisome proposition, and so I tap into my culinary, restaurant management in the BOH and FOH, entrepreneurial and sales experience to partner with customers and enhance the value of their servings.

    My career highlights include owning three restaurants and a catering company, working with the innovative Chef Ype Von Hengst and earning numerous sales awards as a food broker and business development manager. I have a B.A. in Business Management from University of Maryland, College Park.

    "When opportunity presents itself, it's too late to prepare." - John Wooden