Monday, March 12, 2012
How do you insure that you are making memorable cocktails? By appealing to what your clienteles’ rely on most, their five senses. Join renowned cocktail and spirits consultant Ryan Magarian as he shares precise ways on how to improve your overall beverage program and insure you're making truly memorable cocktails by fascinating guests with the look, smell, touch, taste and sound of each and every drink.
In this era of the cocktail, to have a successful restaurant or bar, great cocktails are a must but they don’t need to bring your bar to a halt! SO SAY IT WITH ME “WE DECLARE THE COMPLICATED COCKTAIL DEAD.” In this entertaining seminar, join renowned mixologist Elayne Duke who will demonstrate how to create, sell and serve simple but enticing cocktails even at the busiest restaurants and bars.
Session Recommended By:
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.
Join world renowned mixologist H. Joseph Ehrmann as he takes you on a journey through the world of Bourbon. This session will provide an in-depth look at production process, aging, recipes and its use in cocktails. You will learn best practices on how to execute and maintain your program, including pricing and marketing programs all while tasting the smooth subtle differences between some of the best bourbons out there.
Tuesday, March 13, 2012
Seasonal and Sustainable from the Kitchen to the Bar
Moderator: Bridget Albert, Director of Mixology, Southern Wine & Spirits of Illinois and Author, Market Fresh Mixology
Panelists: Chef Brian Duffy, Consultant and Expert, Spike TV's "Bar Rescue", Ryan Magarian, President, Liquid Relations and Co-Founder, Aviation Gin, Lance Mayhew, Restaurant Management Instructor, Oregon Culinary Institute and Susie Garvin, VP of Sales, Terressentia Corporation
10:00 - 10:50 AM
Staying seasonal and sustainable across all outlets of your menu is not an easy task, however it is something that guest have come to expect when venturing out for a night on the town. Join this panel of experts lead by Bridget Albert as they take you through simple steps to develop and implement cost effective cross utilization of products in your bar.
In this session, Tim Powell of Technomic, Inc. will present a number of concepts that are riding a number of cutting edge trends to create buzz and excitement. Attendees will learn how bars are using age and gender-based targeting and consumer lifestyle integration techniques, among others, to achieve innovation and points of difference. Powell will also discuss the importance of beverage and menu innovation by citing specific examples and in turn, give attendees actionable recommendations that can be implemented immediately.
As consumers increasingly become aware of the new and exciting products on the market it is important for every bar, restaurant, lounge and club to follow and stock up on some of the new and exciting emerging brands. In this session you will learn what new spirits are out there, how to get them, and why they are critical to your ongoing success.
The whiskey category is growing, with some brands outpacing vodka. Do you know who is doing the drinking? Forget the days of whiskey being a “man’s drink” served at steakhouses and cigar bars. Now more than ever, women are curious about blends, bourbons and single malts, from Ireland to Japan to Kentucky. Learn how to craft a diverse whiskey collection and entice women to try a variety of brands through successful marketing and promotions. Understand the nuances of the female palate and why women are better whiskey tasters than men. Develop a solid staff training program and effective menu that will sell more whiskey to women while increasing customer loyalty.
Wednesday, March 14, 2012
Too often we take our best bartender from behind the bar, give them a set of keys, a combination to the safe, and instructions to ‘go manage’. We end up disappointed that all they can do is lock doors, count money, and make schedules. Find out what your expectations should be, what your responsibilities are to them, and what tools and training they need to succeed in beverage management.
Join 22-year bar veteran and highly sought-after beverage consultant, Tobin Ellis, as he shares with you his company's profit-minded approach to engineering drinks, rather than just designing them. Ellis will reveal the nuts and bolts of his integrated, business-minded approach to designing on-trend, in-demand, fresh, cravable cocktail lists that deliver attractive margins and generate strong buzz marketing.
This Tequila session will focus on tasting the differences between all three expressions of three different brands. Following this will be a discussion on how these particular brands can best be implemented in a quality beverage program, pricing, cocktail possibilities, and also how to promote flights. Join Eric Rubina leading tequila educator on this must attend session.