Page 28 - Barbecue News Magazine August 2020

NBBQA Upcoming Events
August 19, 2020
NBBQA Webinar
Marketing Your Business to Gain More Customers - Chris Thomas
September 16, 2020
NBBQA Webinar
How to Cook a Winning Steak - Ken Phillips
October 21, 2020
NBBQA Webinar
Getting Your Turkey Ready for Thanksgiving - Shane Draper
November 18, 2020
NBBQA Webinar
Getting your Product to Market - Amy Jungk & Mike Radosevich
December 16, 2020
NBBQA Webinar Topic TBD
March 3-6, 2021
NBBQA National Conference Louisville, KY
March 5, 2021
Rhinestone Hat Steak Cook-off Louisville, KY
March 6, 2021
NBBQA Classic Steak Cook-off Louisville, KY
Webinar Wednesdays
In our current situation as a nation, the term “webinar” has become more a part of our daily vocabulary than most of us have ever thought. It’s nothing new however, there have been remote meetings with national and interna- tional business executives for years. In the most recent years those remote meetings have gone from conference calls to video conferencing. Universi- ties have been doing remote learning for years as well. Satellite campuses where the professor is at the main campus engaging students via the cam- era in a whole other city. So, we are all familiar with this and know exactly how it operates.
This medium of teaching has not escaped the notice of the NBBQA, espe- cially in this climate where webinars have moved to the forefront of every- one’s minds. In an effort to give our NBBQA members the most out of their membership, we will be doing a webinar once a month which began July 15th with our Immediate Past President, Mark Lambert (see below) teach- ing us how we can create the perfect whole hog for a catering event where you will be serving a large crowd. The list of topics and speakers will vary from month to month covering topics about cooking as well as business in- sights.
Why Webinars
The simple answer to this is, webinars are on everyone’s mind and most of us are used to them for work. The longer answer is two-fold. 1. Our na- tional conference is where we gather speakers and experts from around the world to offer sessions which will help our membership to grow their business of BBQ. These sessions are second to none in presentations styles,
experts, and information. Many of whom are sought after to teach their niche topic throughout the country at other national conferences. As you know, we just weren’t able to have this great teaching opportunity for the NBBQA members. The good news is, most all of our speakers have agreed to come back for our next conference March 3-6, 2021 in Louisville, Ken- tucky.
Secondly, we want to enhance your membership throughout the year with learning opportunities. We know you have limited funds to invest and the NBBQA wants to make sure you receive the maximum amount of return for your investment. Many ideas were batted around but this one kept rising to the top, our membership loves to learn how to enhance their cooking skills as well as grow their business. So, rather than depend on a once a year conference, it was settled upon to do webinars once a month as an exten- sion of what we do with the conference. Giving our members even more value for your membership.
What Topics
There is a plethora of topics out there which interest our membership, from cooking skills to business ideas. We kicked this members-only series off in July with Mark Lambert. Mark taught us how to create the perfect whole hog for a large gathering or catering event. This was a mixture of cooking skills as he taught us how to break down a 40lb. Hog and the busi- ness side of why you would want to, especially when it comes to catering an event. When you walk into an event and see a perfectly cooked whole hog as the center piece, you are immediately drawn to it with phone in
BarbecueNews.com - 28
AUGUST 2020