Welcome Reception "Texas Block Party" -- Hosted by La Torretta Lake Resort
Join us for the opening celebration of Tom Bolman's final conference!
Wednesday, March 21, 2011
8:30 - 10:00 a.m.
Opening General Session -- Joe Calloway (www.joecalloway.com) Becoming A Category of One How Extraordinary Companies Create And Sustain Success Based on Joe Calloway's best-selling book of the same name, Becoming A Category of One is a roll-up-your-sleeves session about the mindset that creates market leaders. Becoming A Category of One is about the attitudes and ideas that top performers bring to challenges and opportunities every single day.
Wednesday, March 21, 2012
5:00 - 6:00 p.m.
Copper Skillet Competition -- Selection of IACC's Chef of the Year Chefs representing IACC-member conference centres in Australia, Canada, Denmark, Japan, Netherlands, Sweden, United Kingdom and the USA will compete for the 2012 crown.
This year's Copper Skillet competition will take place in the evening and include a special treat. Hors d'oeuvre recipes submitted by the competing chefs will be served during the event! To view last year's winners, their winning plates and the competition requirements, CLICK HERE.
Thursday, March 22, 2012
8:30 - 10:30 a.m.
General Session and Industry Leaders Townhall
Contact the panel in real time via Twitter. Set up your Twitter account and send your Tweets to @IACCcenters and use the hashtab #IACC2012 Friday, March 23, 2012
10:30 a.m. - noon
Closing General Session -- Joe Polizzi (http://www.joepulizzi.com/) Executive Director of the Content Marketing Institute Joe Pulizzi explains the idea behind the rapidly growing concept of content marketing. Pulizzi, who's also co-author of "Get Content, Get Customers" shows how companies create things like magazines, videos and blogs to position themsleves as thought leaders in their areas of expertise and how this helps them find new customers, develop relationships with those customers and grow the company. He also offers his "10 ways to make sure your content is as good as it can be."
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