Miami luxury event planning, VIP hospitality, and unforgettable guest experiences—on this episode of The Marty Davis Show, business lawyer and entrepreneur Marty Davis sits down with Miami-born event planner Frank “Mr. B” Bustamante, founder of Mr. B Hospitality.Frank shares how he went from a 17-year-old front desk agent on Miami Beach to producing high-profile events for Nespresso, Ferrari, and the Latin Grammys, blending creativity, logistics, and heart at every scale—from intimate board meetings to 3,000+ guest blowouts. He explains how one difficult family moment became the catalyst to launch his own company, why details like coffee preferences and plating strategy matter, and how to set realistic expectations when clients want F1-level magic on a one-week timeline.Frank also reveals how he completely reimagined the food experience for Miami Beach’s Swim Show after seeing thousands of attendees ordering Uber Eats, turning a weak point into a curated lineup of local favorites that elevated both revenue and guest satisfaction. Along the way, he breaks down crisis moments—like last‑minute seating-chart chaos at a VIP dinner or nearly running out of food at a museum buyout—and shows how real pros “never let them see you sweat.”For planners, hoteliers, and entrepreneurs, this episode is a masterclass in guest experience design, ROI-driven event strategy, and the power of local knowledge in a city as fast-changing (and fickle) as Miami0:00 – Cold open: “In 24 hours, Mr. B Hospitality was born”0:48 – Welcome to The Marty Davis Show & ultra-luxury events intro1:24 – Meet Frank “Mr. B” Bustamante & Mr. B Hospitality1:48 – First hotel job at 17 and falling in love with hospitality3:59 – 2018 family crisis, burnout, and deciding to leave corporate life4:05 – The first client and launching Mr. B Hospitality in 24 hours5:07 – From 10-person board meetings to 10,000 guests: why details scale6:22 – Working with Nespresso, Ferrari, and the Latin Grammys6:45 – Ferrari F1 story: one-week lead time and setting expectations8:45 – Reinventing Swim Show food after seeing endless Uber Eats orders10:21 – Convincing the Miami Beach Convention Center to overhaul F&B11:33 – Bringing in local favorites: donuts, sushi, coffee, and more12:13 – Why guests “eat with their eyes” and designing food that sells12:42 – VIP dinner disaster averted: seating-chart chaos an hour before doors13:27 – Rebuilding the board and protecting dietary needs in real time15:15 – 3,000+ guest museum event and almost running out of food17:40 – What next-gen planners must watch for during live service18:33 – Turning any venue into a full sensory experience19:25 – Budgets, lighting, centerpieces, and reading client hesitation20:18 – Training the team: every meeting as a teachable moment22:13 – Why you need true local insight to plan Miami events25:28 – Miami’s hype cycle and how it affects venue choices26:55 – What makes a high-ticket, high-excitement event worth it27:48 – ROI, programming, and why bad flow empties a room30:25 – The role of an MC and keeping guests engaged31:47 – “Less is more” in luxury event design32:48 – Wildest client asks and the pain of triple room flips35:45 – Miami event season, boundaries, and avoiding burnout38:45 – Designing the LGBTQ+ Chamber gala with story and meaning40:15 – Why hiring the right planner changes everything