Monday, March 12, 2012
Spice it Up! Globally Inspired Food
Moderator: Robin Schempp, President, Right Stuff Enterprises, Inc.
Panelists: Michael Armstrong, Executive Chef, TAO Las Vegas, Masesimiliano Campanari, Executive Chef, LAVO and Kyle McClelland, Executive Chef, The Cedars Social
2:10 - 3:00 PM
Globally inspired food and the trend toward small plates has become firmly established in restaurants and bars across the country and for good reason. The adventurous and sophisticated tastes of patrons should not be ignored. In this session you will hear from expert chefs on how and why incorporating globally inspired items can add flair and pizazz to any menu and keep your guests coming back for more.
Learn from On-Premise Quality Specialists how to reduce waste beer, increase draught beer quality and increase profits. This 50 minute seminar will demonstrate what currently is occurring in a majority of draught accounts across the country and provide you with quick and easy quality checks that will help ensure your system is set up properly and avoid lost revenue.
The Beer Business Check List
Tony Wheeler, Founder, Raising the Bar Consulting
4:00 - 4:10 PM
Beer is rapidly increasing in all segments of the on-premise market, especially draft and craft, thus raising consumers’ expectations of quality products and selection. Join Tony Wheeler, founder of Raising the Bar Consulting as he takes you through the ultimate checklist of one of the fastest growing parts of the beverage industry. This session will take good beer bars to new heights and saved old operations from certain failure. In this session you will look at every single facet of Brew Pubs, Taverns and Gastro bars that will a more focused evaluation of your operations for both single unit and chain operations. Tony promises to give you a load of tactics and money making ideas increase your bottom line and exceed the ever-growing customer expectation day in and day out.
Tuesday, March 13, 2012
As venues continue to increase their selection and quality level of their wines by the glass, operators are challenged to maintain the freshness of wine offerings. Moreover, as the quality and price of wines offered increases, it’s vital to maintain methods of portion control. Join us as David Pennachetti, President of Wine Guru Services LLC explores the pros and cons of a variety of tools and equipment to assist you with preserving and dispensing wine.
Tasting: Experiencing Craft Beer
Julia Herz, Craft Beer Program Dir., Brewers Association
Participants: Grady Hull, New Belgium Brewing Company, Greg Kirbabas, Abita Brewing Company and Nico Freccia, 21st Amendment Brewery
(First come first serve. Space is limited.)
Join Julia Herz, Publisher of CraftBeer.com, Brewers Association Craft Beer Program Director and Certified Cicerone(R) in addition to several craft brewers for an overview of the ever expanding beer market today. This session will cover trends and statistics on small and independent craft brewers and the overall beer category, beer and food pairing principals, draught system maintenance resources, beer styles and more. Plus a tasting of some of today's interesting craft beers as well as an ingredient overview of malt and hops.
In the ever-changing landscape that is menu development, arranging and writing menus that are inclusive and creative and still promote your most profitable beverages can seem like a labyrinth of intricacies and eccentricities. This session will provide tools and examples of the trends, styles, organization and content that is both approachable and comprehensive, boosting appeal while steering interest toward the drinks you want to sell, aimed toward the guests you want to sell them to.
Don’t miss this amazing opportunity to learn the intricacies of pairing beer with food while also learning how to motivate your employees to sell more beer. We’ll be doing all of this while keeping our eyes on the end goal of increasing profit. We’ll cover everything from the key considerations for individual beer and food pairings (on your menu) to the larger picture of how and why to host beer dinners. Whether you are looking for tips on how to complement your food menu with your beer menu, just want to learn more about craft beer and how to make it profitable or if you are looking to start hosting regular beer events, this is the seminar to come to.
Wednesday, March 14, 2012
The primary representation for your bar food program is . . . your menu! Therefore, it needs to create an impression that gets diners excited to order the “best burger in town” and come back for more. Join chef Brian Duffy to learn the secrets on how to enhance or change your current menu while staying ahead of the curve making your food program stand out from the competition.
Session Recommended By:
Comfort foods that are full of flavor, easy to eat, prepared traditionally and that have a sentimental appeal are great additions to any menu. However, they need to be carefully thought out and prepared to add value to your already existing dishes. Join Michael Martensen and Chef Kyle McClelland as they explain how to add or enhance comfort food items in order to increase sales without sacrificing appeal.