2016 State of the Personal Chef Industry

USPCA 2.0

Larry Lynch, CAEPresidentJuly 9, 2016

CELEBRATING 25 YEARS

Where We’ve Come Since 2011• Updated launched

• Membership Website redesigned and relaunched (a few times)

Where We’ve Come Since 2011• New Additional Insurance Program Added• Provides event and other coverage including commercial

kitchens and more

• Added New Member Categories to Reflect Changes• Provisional• Corporate• Preparatory• Military

• Remembering the importance of our North America representation we added the Canadian Corner to Personal Chef Magazine

• Weekly Blog Updates via HubSpot

Where We’ve Come Since 2011• Modernmeal Alliance Continues to Grow

Where We’ve Come Since 2011• Digital Version of Personal Chef Magazine launched on

Issuu.com – online and app.

• Our First Collegiate Level Alliance

• Link to Culinary Business Institute for New Chefs

Where We’ve Come Since 2011Education

Social Media

WHERE DO WE NEED TO GO

PERSPECTIVES

USPCA 2.0• WHERE WE ARE TODAY - Membership

• Average membership tenure is 5.9 years

• 39% of members have been members for 10+ years

• Membership has grown 37% in past 12 months (222 new members in last 12 months)

• Membership projected to grow 53% in 2016 based on YTD numbers

• In 2014, we added 51 new members. In 2015, 163 new members. In 2016, we are projected to add 240 new members.

USPCA 2.0• WHERE WE ARE TODAY – Media Presence

USPCA 2.0• WHERE WE ARE TODAY – Media Presence

Larry Lynch

USPCA 2.0• WHERE WE ARE TODAY – Conference

• 2014: 97 (18% of members)

• 2015: 92 (17% of members)

• 2016: 101 (14% of members)

Larry Lynch

Our Challenge?

ImpactsThe Landscape Is Changing

• Kitchen Surfing and Kitchit Closed

• Delivery Services Grow• Prepared Foods and/or Foods to Prepare

• Concurrent Growth of Cottage Food Laws

• Generational Impacts

• Dining Habits and Preferences:• The Hartman Group Identifies the Four Pillars of the Premium Marketplace:

• Freshness• Health and Wellness• Transparency• Culinary Values

Where We Need To Go – USPCA 2.0

• What Is The Outlook:

• Efficient Operations

• Services that reach ALL members

• Drive Standards

• Educate

• Public Awareness

• CONTINUE TO GROW

USPCA 2.0• What can we do?

• Realign Resources• Try New Meeting Model – Single Day Intensive Education

Sessions around the U.S. and Canada and alternate with national meeting

• Build Content and Launch Personal Chef University• Create Growth Strategies with Partners• Update the Certified Personal Chef Credential• Tie New Credentials to Personal Chef University• Upgrade Personal Chef Magazine

Where We Need To Go – USPCA 2.0

• What Is The Outlook:

• Efficient Operations

• Services that reach ALL members

• Drive Standards

• Educate

• Public Awareness

• CONTINUE TO GROW

RECOGNITION AND AWARDS

THANK YOU NEW ENGLAND

THANK YOU CHEF LARA MORITZ

AWARDS AND RECOGNITION

CHAPTER OF THE YEAR


CHAPTER OF THE YEARNOMINEES


AND THE WINNER IS…


CHAPTER OF THE YEAR

NEW ENGLAND


WEBSITE OF THE YEAR


Sherri Beauchamp


Stephanie Bell


Deb Cantrell


Beckie Hemmerling


Kevin Marshall


Michelle Elson-Roza and Anthony Roza


Lynn Wells


Elizabeth Weaver


Melissa Wieczorek


Heather Zaida


WEBSITE OF THE YEAR


AWARDS AND RECOGNITIONWEBSITE OF THE YEAR

THE SAVOR CHEF – CHEF DEB CANTRELL


FOOD PHOTO OF THE YEAR


Chef Stephanie Bell


Chef Tracey Callahan


Chef RL Cubit


Chef Beckie Hemerling


FOOD PHOTO OF THE YEAR


AWARDS AND RECOGNITIONCHEF STEPHANIE BELL


PERSONAL CHEF OF THE YEAR



Chef Wayne Allen



Chef Linda Page



Chef Paola Santagati



Chef Angela Whitford-Downing


AND THE 2016PERSONAL CHEF OF THE YEAR

IS…


PERSONAL CHEF OF THE YEAR WINNER

Chef Paola Santagati

Announcements• Prize Drawings

• Books & Swag

• Round Tables Tonight

• Bring your chef coat for photos – See Dan

• Award Winners please stay to take an awards photo

USPCA – REFLECTION PERSPECTIVEAndAwards

THANK YOU!

2016 State of the Personal Chef Industry

Business

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