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CONFERENCES// SCHEDULE

Beer, Food & Wine

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24
Mon
March 24, 2014
2:10pm - 5:00pm
2:10pm
2:10 pm-
3:00 pm
Bar Food for Thought
Bar Food for Thought
Kelley Jones, Founder - Trust3 Hospitality
Breakout Session
Bar food has evolved throughout the years. It’s either you evolve with it or you get left behind. With a compelling bar menu, one can drive abundant foot traffic. In this session, you will leave...
Bar Food for Thought
Beer, Food & Wine
2:10 pm - 3:00 pm
SPEAKER:
Kelley Jones

Founder
Trust3 Hospitality
Description:
Bar food has evolved throughout the years. It’s either you evolve with it or you get left behind. With a compelling bar menu, one can drive abundant foot traffic. In this session, you will leave understanding the evolution of bar food and how to maximize profits from your menu offerings. Learn how to properly market and merchandise your menus.
3:10pm
3:10 pm-
4:00 pm
New Trends in Craft Beer
New Trends in Craft Beer
Andrew Sparhawk, Brewers Association
Robert Garcia, Sales Director - Tap-It Brewing
Matt Marino, Head Brewer - Joseph James Brewing
Paul Mallory, Head Brewer - Black Diamond Brewing
Breakout Session
Craft beer is one of the hottest and fastest growing products on the market and you need to take advantage of all there is to offer. In this session, you will learn from small and independent craf...
New Trends in Craft Beer
Beer, Food & Wine
3:10 pm - 4:00 pm
SPEAKER:
Andrew Sparhawk
Moderator
Brewers Association
Robert Garcia
Panelist
Sales Director
Tap-It Brewing
Matt Marino
Panelist
Head Brewer
Joseph James Brewing
Paul Mallory
Panelist
Head Brewer
Black Diamond Brewing
Description:
Craft beer is one of the hottest and fastest growing products on the market and you need to take advantage of all there is to offer. In this session, you will learn from small and independent craft brewers while they discuss how craft beer continues to impress on-premise professionals. Attendees will learn how to make their establishment craft beer friendly for brewers and customers and what craft beers are making the US the best destination on earth for beer. In addition, Brewers Association statistics will be provided by Craft Beer Program Coordinator, Andy Sparhawk.
4:10pm
4:10 pm-
5:00 pm
Your Menu Matters
Your Menu Matters
David Scott Peters, President - TheRestaurantExpert.com
Breakout Session
In this session learn how to design a bar or restaurant menu that puts money in your pocket. Your menu is the most important tool your business has to make sales. David Scott Peters will discuss t...
Your Menu Matters
Beer, Food & Wine
4:10 pm - 5:00 pm
SPEAKER:
David Scott Peters

President
TheRestaurantExpert.com
Description:
In this session learn how to design a bar or restaurant menu that puts money in your pocket. Your menu is the most important tool your business has to make sales. David Scott Peters will discuss the components of a successful menu and showcase results achieved by real restaurant and bar owners. The session will include sample menus that have been re-engineered for top profits. Attendees will learn the dos and don'ts of successful menus, how to analyze your numbers and use them to your advantage in the menu design process and the one system you can't live without if you're going to successfully re-engineer your menu.
25
Tue
March 25, 2014
10:00am - 4:50pm
10:00am
10:00 am-
10:50 am
Keep it Light: Healthy Bar Food
Keep it Light: Healthy Bar Food
Chef Marc Marrone, Corporate Executive Sous Chef - TAO Group
Breakout Session
Healthy bar food? That’s right; in the era of going green and eating clean, Chef Marc Marrone of TAO Group will adventure into the mysterious world of healthy bar foods. While we all love pub fo...
Keep it Light: Healthy Bar Food
Beer, Food & Wine
10:00 am - 10:50 am
SPEAKER:
Chef Marc Marrone

Corporate Executive Sous Chef
TAO Group
Description:
Healthy bar food? That’s right; in the era of going green and eating clean, Chef Marc Marrone of TAO Group will adventure into the mysterious world of healthy bar foods. While we all love pub foods, it’s possible to create options that aren’t deep fried or covered in cheese; yet still delicious. Attendees will leave with a broader view of the healthier but still profitable food menu items.
2:00pm
2:00 pm-
2:50 pm
Maximizing Your Beer Sales & Profits
Maximizing Your Beer Sales & Profits
Joe Abegg, MillerCoors
Breakout Session
In this session, MillerCoors’ Joe Abegg will take you through a three step approach which will help you maximize your profits through building with beer.  Step 1:  Understanding your customer ...
Maximizing Your Beer Sales & Profits
Beer, Food & Wine
2:00 pm - 2:50 pm
SPEAKER:
Joe Abegg

MillerCoors
Description:
In this session, MillerCoors’ Joe Abegg will take you through a three step approach which will help you maximize your profits through building with beer.  Step 1:  Understanding your customer and the occasions.  Step 2: Understanding your business. Step 3: Building the right solutions. Abegg will take you through these steps and everything in between in order for you to take away a solid understanding of how to maximize your beer profits.
3:00pm
3:00 pm-
3:50 pm
Raising Profits with Pizza
Raising Profits with Pizza
Tony Gemignani, Pizza Chef, Owner, Operator and Expert - Tony’s Coal Fired Pizza, International School of Pizza, Tony's Pizza Napoletana, Bar Rescue
Breakout Session
Pizza has one of the highest profit margins and most controllable food costs in the business. In this session attendees will learn everything they need to know on how to incorporate fresh, house m...
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Raising Profits with Pizza
Beer, Food & Wine
3:00 pm - 3:50 pm
SPEAKER:
Tony Gemignani

Pizza Chef, Owner, Operator and Expert
Tony’s Coal Fired Pizza, International School of Pizza, Tony's Pizza Napoletana, Bar Rescue
Description:
Pizza has one of the highest profit margins and most controllable food costs in the business. In this session attendees will learn everything they need to know on how to incorporate fresh, house made pizza into their venue. Recipes such as dough made with micro beer, sauces, artisan pizzas, specialty pizzas, and house made Anchor Steam sausages will be passed along with equipment lists, quotes, layouts, sample menus, pricing, and beer and cocktail pairings. The investment is minimal and the profits are tremendous. Special guests will be Mixologist Elmer Mejicanos and Beer Specialist Ricky Lewis.
4:00pm
4:00 pm-
4:50 pm
Beer Lovers Through the Generations
Beer Lovers Through the Generations
George Reisch, Brewmaster & Director of Brewmaster Outreach - Anheuser-Busch
Patrick Reisch, Brewer - Goose Island Beer Company
Breakout Session
George Reisch and his son Patrick Reisch will discuss their lineage from Niederhausen Baden Germany, the Reisch Brewing Company of Springfield Illinois and their own specific imprints on the great...
Beer Lovers Through the Generations
Beer, Food & Wine
4:00 pm - 4:50 pm
SPEAKER:
George Reisch
Moderator
Brewmaster & Director of Brewmaster Outreach
Anheuser-Busch
Patrick Reisch
Panelist
Brewer
Goose Island Beer Company
Description:
George Reisch and his son Patrick Reisch will discuss their lineage from Niederhausen Baden Germany, the Reisch Brewing Company of Springfield Illinois and their own specific imprints on the great tapestry of Reisch brewers. Engage with George, who after almost 35 years at Anheuser-Busch, still has the deep passion that he did when he brewed his first batch of beer!  With Patrick at his side explaining the drive that it takes to apply his Chemical Engineering degree in the beer world - the duo will not fall short on impressing you with their vast knowledge and love for what George calls “the water of life.”
26
Wed
March 26, 2014
1:00pm - 3:50pm
1:00pm
1:00 pm-
1:50 pm
You Had Me at Merlot: Train Your Staff in All Things Wine
You Had Me at Merlot: Train Your Staff in All Things Wine
Maia Gosselin, Owner & Managing Editor - Sip Wine Education, Massachusetts Beverage Business
Breakout Session
How confident and knowledgeable is your staff when it comes to selling wine? Are they actively up-selling or playing it safe? The more your staff knows the better. This seminar will cover a range ...
You Had Me at Merlot: Train Your Staff in All Things Wine
Beer, Food & Wine
1:00 pm - 1:50 pm
SPEAKER:
Maia Gosselin

Owner & Managing Editor
Sip Wine Education, Massachusetts Beverage Business
Description:
How confident and knowledgeable is your staff when it comes to selling wine? Are they actively up-selling or playing it safe? The more your staff knows the better. This seminar will cover a range of topics including varietal breakdowns, vintages, current trends, interesting history and more. Additionally, this session will address how to confidently discuss wine with customers and manage a range of situations from offering recommendations to chatting about trends to handling a wine that's being sent back.
2:00pm
2:00 pm-
2:50 pm
Success with Cider
Success with Cider
Jeff Cioletti, Editor in Chief - Beverage World
Breakout Session
After centuries as a beverage alcohol option in the U.S., cider is finally having its moment. With explosive, high-double-digit growth, innovation and acquisitions by the largest brewers in the co...
Success with Cider
Beer, Food & Wine
2:00 pm - 2:50 pm
SPEAKER:
Jeff Cioletti

Editor in Chief
Beverage World
Description:
After centuries as a beverage alcohol option in the U.S., cider is finally having its moment. With explosive, high-double-digit growth, innovation and acquisitions by the largest brewers in the country, cider is meeting consumers' demands for new flavor experiences. In this session Jeff Cioletti will detail sales trends and the range of style varieties available in this dynamic segment. The presentation also will examine how the cider boom is encouraging consumers to explore other artisanal alcohol categories.
3:00pm
3:00 pm-
3:50 pm
Get the Right Kitchen Equipment
Get the Right Kitchen Equipment
Chaz Brown, Founder - Soul of the Space Culinary
Breakout Session
Food programs in bars are huge revenue drivers and on average keep guests 52 minutes longer.  However, most bars have limited space in their kitchens. Therefore, you need to know what equipment i...
Get the Right Kitchen Equipment
Beer, Food & Wine
3:00 pm - 3:50 pm
SPEAKER:
Chaz Brown

Founder
Soul of the Space Culinary
Description:
Food programs in bars are huge revenue drivers and on average keep guests 52 minutes longer.  However, most bars have limited space in their kitchens. Therefore, you need to know what equipment is best for your bar or nightclub. If you aren’t cooking with the right machinery, items become lackluster, sending customers elsewhere; ultimately costing you money and sucking your revenue dry.
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