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 intro​1:24 – Meet Frank “Mr. B” Bustamante & Mr. B Hospitality​1:48 – First hotel job at 17 and falling in love with hospitality​3:59 – 2018 family crisis, burnout, and deciding to leave corporate life​4:05 – The first client and launching Mr. B Hospitality in 24 hours​5:07 – From 10-person board meetings to 10,000 guests: why details scale​6:22 – Working with Nespresso, Ferrari, and the Latin Grammys​6:45 – Ferrari F1 story: one-week lead time and setting expectations​8:45 – Reinventing Swim Show food after seeing endless Uber Eats orders​10:21 – Convincing the Miami Beach Convention Center to overhaul F&B​11:33 – Bringing in local favorites: donuts, sushi, coffee, and more​12:13 – Why guests “eat with their eyes” and designing food that sells​12:42 – VIP dinner disaster averted: seating-chart chaos an hour before doors​13:27 – Rebuilding the board and protecting dietary needs in real time​15:15 – 3,000+ guest museum event and almost running out of food​17:40 – What next-gen planners must watch for during live service​18:33 – Turning any venue into a full sensory experience​19:25 – Budgets, lighting, centerpieces, and reading client hesitation​20:18 – Training the team: every meeting as a teachable moment​22:13 – Why you need true local insight to plan Miami events​25:28 – Miami’s hype cycle and how it affects venue choices​26:55 – What makes a high-ticket, high-excitement event worth it​27:48 – ROI, programming, and why bad flow empties a room​30:25 – The role of an MC and keeping guests engaged​31:47 – “Less is more” in luxury event design​32:48 – Wildest client asks and the pain of triple room flips​35:45 – Miami event season, boundaries, and avoiding burnout​38:45 – Designing the LGBTQ+ Chamber gala with story and meaning​40:15 – Why hiring the right planner changes everything