Whether you are new to the industry or a vet, our educational 3-day conference program is designed to take your career and business to a higher level of success. Learn from the best in the Bar Management & Bartending Track.

Tuesday, March 19

10:00 AM – 10:50 AM - Room N117
A Winning Recipe for Creating a Seasonal Cocktail Menu
Michael Martensen • Barman & Proprietor • The Cedars Social

Do you know the true definition of a “seasonal cocktail”? Each season brings distinct produce and flavors; therefore you need to know what ingredients are available and how each flavor should be used to best capture the essence of the season. As with any new menu, cost plays a factor. Martensen will explain the roles chefs, producers, and money play in the process of creating seasonal drink menus, that ensure increased sales.

2:10 PM – 3:00 PM - Room N117
Mastering a Profitable Craft Bar
Ryan Magarian • President • Liquid Relations Bar & Cocktail Consulting • Co-Founder • Oven & Shaker & Aviation Gin

Many believe this to be the Platinum Era of the American Cocktail. As a result, bars are taking the initiative to honor their guests by using higher quality products and investing in training. When making these investments, it becomes challenging to insure consistency and most importantly turn a profit. This session led by respected craft bartender and co-owner of a high volume craft bar, Ryan Magarian will offer insight on how to overcome these challenges with concrete examples drawn from leaders in the industry.

3:10 PM – 4:00 PM - Room N117
The Cocktail Menu Revolution
Moderator: Bridget Albert • Director of Mixology • Southern Wine & Spirits & Author • Market Fresh Mixology
Panelists: Chef Brian Duffy • President & Consultant • CBD Solutions & Expert • Spike TV’s “Bar Rescue,” Nectaly Mendoza • Owner & Mixologist • Herbs & Rye and Jeff Josenhans • Director of Venues, Head Mixologist & Certified Sommelier • US Grant Hotel

Have you ever looked back in history at the evolution of cocktail menus? Where did they come from, where they are now and what is the future? The Cocktail Menu Revolution panel will answer all of these questions as well as cover what to feature on your menu, the cocktails, photos and even the font that will attract the most drink sales. Learn best practices and industry tips from a lineup of beverage industry all-stars!

4:10 PM – 5:00 PM - Room N101
10 Things to Do Behind the Bar to Make More Money
Elayne Duff • Expert • Spike TV’s “Bar Rescue ” & Mixologist/Ambassador • Diageo’s Luxury Brand Division

It seems like everybody from the local sports bar, to the five star restaurants are upping their cocktail game. But as the number of craft cocktails increase, so do the ticket times. Not a good scenario for anybody on either side of the bar and especially not for the bottom line. Time is money! Therefore, Elayne Duff will share some creative methods being used by top bars around the globe to keep the booze flowing and the money rolling. Discover new innovative ideas, essential bar equipment, unique serves, bar prep and
 

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Wednesday, March 20

10:00 AM – 10:50 AM - Room N117
Boost Your Competitive Edge with Hot Spirit Trends
Geoff Kleinman • Editor • Drinkspirits .com

Being on top of spirit trends helps you keep your competitive edge. This session will explore the hot new spirit trends of 2013, what is on its way to becoming buzz worthy and what may be falling out of favor. You’ll learn to incorporate these trending spirits into your bar or nightclub’s beverage program as well as how to communicate with the consumers about these new products and trends.

2:00 PM – 2:50 PM - Room N117
The Secrets Behind A Great Restaurant Bar
Elayne Duff • Expert • Spike TV’s “Bar Rescue ” & Mixologist/Ambassador • Diageo’s Luxury Brand Division

Have you ever wondered how a place can bang out over 300 covers, serve amazing wine and on top of all that have an outstanding cocktail program? The bar is the customer’s first impression of a restaurant or bar. If the food is amazing, shouldn’t the drinks be too? This seminar will take you to great venues around the world giving insight on how to make your current program work better, how to utilize your kitchen, how to turn your restaurant bar into a destination place and if you are still in the developmental stage, tips on how to kick it off right - right from the start.

3:00 PM – 3:50 PM - Room N117
Get Fresh!
Charlotte Voisey • Portfolio Ambassador William Grant & Sons, USA

Excellent drinks can be made from nothing but excellent, fresh ingredients. As bartenders and guests savvy up to well-crafted cocktails, fresh ingredients can no longer be ignored or postponed. Charlotte Voisey makes the case for using fresh ingredients in your cocktail program and will discuss how to overcome challenges such as cost, profitability, and crafting good drinks quickly.

4:00 PM – 4:50 PM - Room N117
The Surge of Latin Spirits 
Moderator: Ryan Magarian • President • Liquid Relati ons Bar & Cocktail Consulting & Co-Founder, Oven & Shaker & Aviation Gin
Panerlists: Charlotte Voisey • Portfolio Ambassador William Grant & Sons, USA, Geoff Kleinman • Editor • Drinkspirits .com and Guillermo Toro-Lira • Author & Pisco Expert

With the craft cocktail revolution moving from trend to a critical element of a modern hospitality operation, the use of the rich and complex spirits of Latin America is no longer an option in delivering the kinds of experiences these operations demand. Bearing this in mind, our Latin Spirit experts were put together to offer you access to several of the world’s leading authorities on these tipples offering rich insight to the development, production, and mixability of such South of the Border icons as Tequila, Mezcal, Pisco, and Cachaca.

Thursday, March 21

1:00 PM – 1:50 PM - Room N117
5 Easy Steps to a Well Crafted Cocktail Program
Debbi Peek • Mixologist • Southern Wine & Spirits of Illinois

There is nothing worse than having two of the same cocktails during the evening and they both taste completely different. Let’s change that! Even the busiest restaurants and bars can have a consistent crafted cocktail program by using a “batching” system. Batching cocktails keep the cocktails consistent and saves time on the busiest nights. Debbi Peek will introduce you to an easy batching system for your service, as well as speak about keeping basic recipes consistent by having a set recipe for basic cocktails.

2:00 PM – 2:50 PM - Room N117
Successful High-Volume Bartending
William Fanning • Founder • The Bar & Restaurant Business, LLC

Some bartenders are quicker than others. But while these employees can be helpful in a high-volume atmosphere, the real key to achieving the fastest service possible is having your bar properly set up for high-volume service. Learn the three fundamental elements to unlocking your bar’s potential and the real secrets to achieving maximum efficiency.
 

3:00 PM – 3:50 PM - Room N117
Sweeten Your Menu with Dessert Cocktails
Kerry Wald • Cocktail Specialist & Designer • Temptation

Cocktail specialist, Kerry Wald will give an extensive overview into creating the perfect dessert cocktail, one glass at a time. Whether you are a beginner or a veteran in the art of mixology, there comes a time when specialization is necessary, when different styles of cocktails are required for the success of your bar. From Raspberry Cheesecake, to Black Forest Cake, Apple Fritter, to Carmel Flan, there is no sweet dessert cocktail that cannot be created at your bar when you have these simple tools.