Now Available: All Speaker Presentations from VIBE
DONNA HOOD CRECCA
Donna Hood Crecca has been writing about beverage alcohol in on-premise establishments and at retail for nearly two decades, and joined Nightclub & Bar in October 2008 as Editorial Director. In January, 2010, she was promoted to Publisher, retaining the Editorial Director role and responsibilities, overseeing content, sales and marketing for Nightclub & Bar, nightclub.com and four newsletters, NCB First Round, NCB Mix, NCB Nightclub Confidential and VIBE. She also consults on the conference program for the Nightclub & Bar Convention and Trade Show.
Previously, Donna was Editor of Cheers, and had been a Contributing Editor to Chain Leader and Editor of F&B Business. She has broad knowledge of bar, nightclub and restaurant marketing, operations, human resources and growth strategies, with specific expertise in beverage sales, promotion, service and training, having covered these topics for a number of industry magazines. She is a frequent presenter at industry events, including the Nightclub & Bar Convention and Trade Show, Tales of the Cocktail, National Restaurant Association Show, Council of Hotel and Restaurant Trainers (CHART) and the Alcohol Responsibility Conference.
JIM CARROLL
Jim Carroll is one of the world’s leading futurists, and trends & innovation experts. In his most recent keynotes and leadership sessions, he has helped his clients meet the challenges of the economic contraction by focusing on innovation, and by aligning their strategy to fast-paced future trends. This is exactly what Jim Carroll brings to the table for VIBE attendees.
Jim Carroll looks at Global economic trends; hyper-innovation; rapid time to market; the latest consumer trends; collapse of product lifecycles and high-velocity marketing; the skills crisis, managing Gen-connect and the new workplace; creating high performance, change oriented teams…achieving innovation and opportunity in an era of economic challenge.
Jim has become internationally recognized for his cutting edge insight. He was named by Business Week as one of four leading sources for insight into creativity and innovation, and was a featured panelist on the CNBC prime-time series, The Future of Innovation. As an author, columnist, media commentator, and consultant, Carroll is completely focused on creativity and innovation, insight that is captured in his books, Ready, Set,Done! How to Innovate When Faster is the New Fast and What I Learned From Frogs in Texas: Saving Your Skin with Forward Thinking Innovation.
STEPHEN BARTH
Stephen Barth, author of Hospitality Law and coauthor of Restaurant Law Basics, is an attorney, the founder of HospitalityLawyer.com and the annual Hospitality Law Conference series. As a professor at the Conrad N. Hilton College of Hotel and Restaurant Management, University of Houston, he teaches courses in hospitality law and leadership. He has over twenty years of experience in hospitality operations, including line positions, management, and ownership. Stephen is a founding member of the Hospitality Industry Bar Association. He is a member of the State Bar of Texas. He is also a mediator and a strong proponent for alternative dispute resolution.
Stephen’s articles on legal and leadership issues appear regularly in industry publications and he speaks regularly on many issues for the National Restaurant Association, the American Hotel & Lodging Association, and many other industry associations and groups.
His presentations focus on positive leadership techniques and methods for preventing liability in the hospitality industry. He assisted the National Restaurant Association in developing its Safety and Security Seminar and its Responsible Service of Alcohol program. Other presentations developed by Stephen include STEM the Tide of Litigation; Positive Leadership for Positive Performance; A Model for Reducing Worker’s Compensation Costs for the Hospitality Industry; Enhancing Your Presentation Effectiveness; Managing Your Emotional Energy; and Legal Updates for Lodging, Restaurant and Club Operations.
He is a member of a select group of instructors worldwide designated by the Educational Institute of the American Hotel & Lodging Association to teach its Certified Hospitality Educator (CHE) program.
Stephen earned his Law degree, Master of Arts in communications and a Bachelor of Arts degree with honors in economics from Texas Tech University. In 2009, he received the Hilton College “HVS” Research Award, as well as being recognized over the years for outstanding industry and educational contributions.
PETER CRESSY
Dr. Peter H. Cressy has been President and Chief Executive Officer of the Distilled Spirits Council since September 1999. A distinguished educator and retired U.S. Navy Rear Admiral, Dr. Cressy has an impressive history of leadership positions.
He came to the Distilled Spirits Council following six years as Chancellor of the University of Massachusetts Dartmouth. Dr. Cressy’s academic career also included two years as President of the Massachusetts Maritime Academy. His 28 year naval career included key appointments at the State Department, House of Representatives, the Pentagon and several commanding officer positions.
A 1963 graduate of Yale University, he has a Master’s Degree in International Affairs from George Washington University, an MBA from the University of Rhode Island, and a Doctorate in Education from the University of San Francisco. He also graduated with distinction from the Naval War College.
In addition to serving as President and CEO for the Distilled Spirits Council, Dr. Cressy serves as a member of the Board of Directors of the distilled spirits industry’s educational foundation, The Century Council.
ELIZABETH A. DECONTI
At Gray/Robinson, Elizabeth DeConti is a member of the Food & Beverage Team. She earned her B.A. cum laude from Yale University and received her J.D. cum laude from the University Of Miami School Of Law.
Awarded the highest peer rating assigned by Martindale-Hubbell Law Directory of “AV”, Ms. DeConti focuses her practice on litigation and compliance matters related to the rules, regulation and business practices that govern the marketing, sale, and consumption of malt beverages, wine, distilled spirits, and other regulated products in the alcohol and food industry. She is also a federal court and state circuit court mediator certified by the United States District Court for the Middle District of Florida and by the Supreme Court of Florida.
Ms. DeConti is a member of The Florida Bar and The Connecticut Bar, and is admitted to practice before the U.S. Supreme Court, the U.S. Court of Appeals for the Eleventh Circuit, as well as the U.S. District Courts for the Northern, Middle, and Southern Districts of Florida. Additionally, she is a member of the American Bar Association, the Federal Bar Association, and the Hillsborough County Bar Association. She is also a frequent lecturer to the alcohol beverage and hospitality industries.
KERRY GUMAS
Mr. Gumas has over 28 years of experience with business media companies. He joined Questex in 2005 from Advanstar, where he was head of the Technology Group. Prior to joining Advanstar, he was the President of the World Expo division of IDG, a $1.0 billion technology-focused information company, and held various senior positions for over 15 years at Reed Exhibition Companies, the world’s largest event organizer. These positions included responsibilities for domestic and international divisions as well as mergers and acquisitions. He is a graduate of Widener University.
RICHARD MELMAN
Richard Melman is Founder and Chairman of Lettuce Entertain You Enterprises, a Chicago-based corporation that owns 80 restaurants nationwide.
The restaurant business has been Melman’s life work, beginning with his early days in a family owned restaurant, and later as a teenager working in fast food eateries, at a soda fountain, and selling restaurant supplies. After realizing that he wasn’t cut out to be a college student, and failing to convince his father that he should be made a partner in the family business, Melman met Jerry A. Orzoff, a man who immediately and unconditionally believed in Melman’s ability to create and run restaurants. In 1971 the two opened R.J. Grunts, a hip burger joint that soon became one of the hottest restaurants in Chicago. Here Melman and Orzoff presented food differently and with a sense of humor, creating the youthful and fun restaurant which was a forerunner in the trend towards dining out as entertainment that swept this country in the early ’70’s.
Melman and Orzoff continued to develop restaurant concepts together until Orzoff’s death in 1981. Through his relationship with Orzoff, Melman formulated a philosophy based on the importance of partners, of sharing responsibilities and profits with them, and of developing and growing together. Today, Melman has 38 working partners, most of whom have come up through the organization.
To operate so many restaurants well, Lettuce has needed to hire, train and develop people, and then keep them happy and focused on excellence. Melman’s guiding philosophy is that he is not interested in being the biggest or the richest restaurateur, just in being the best he can be. He places enormous value on the over 5,000 people who work for Lettuce Entertain You Enterprises, and feels tremendous responsibility for their continued success.
Melman’s personal life revolves around his family. He and his wife Martha have been married for thirty three years and have three children.
JERROD MELMAN
Jerrod Melman is a managing partner of HUB 51, the new dining, nightlife and social establishment he created with his brother, R.J. Melman, in Chicago’s River North neighborhood.
Jerrod began working in the restaurant industry at the age of 10 as a busboy at the original Maggiano’s. Following a five-year hiatus to pursue other interests, namely finishing grade school, he held various roles in a dozen or so Lettuce Entertain You restaurants, learning the business from the ground up. Most recently, Jerrod managed Osteria Via Stato and R.J. Grunts. He also spent time in New York working for B.R. Guests and Union Square Hospitality Group, as well as in Arizona working for IN-N-OUT Burger.
Jerrod graduated from DePaul University with a Bachelor’s Degree in Communications. He participated in the LEYE internship program the summer before his senior year, which sparked a realization that he wanted to begin a career in the restaurant business. Upon graduating, Jerrod entered LEYE’s management training program.
R.J. MELMAN
R.J. Melman is a managing partner of HUB 51, the new River North establishment he created with his brother, Jerrod Melman.
R.J. began his career in restaurants at the young age of 13, bussing tables and running food at the former Bub City in Chicago. Within four years, he was cooking at Lettuce Entertain You Enterprises restaurants where he developed his understanding and passion for the restaurant business.
In 2001, R.J. graduated from the University of Kansas with a Bachelors Degree in Political Science and Communication Studies. He immediately embarked on a new facet of his career–restaurant management. He has since helped open five LEYE restaurants and has served as the general manager of R.J. Grunts. He has also contributed to various projects outside of LEYE as a restaurant consultant.
With his strong background and expertise in the restaurant business, R.J., alongside his brother Jerrod, opened HUB 51 in June 2008 — the perfect mixture of dining, entertainment, nightlife and social activity.
PAUL GATZA
Paul Gatza is director of the Brewers Association (BA). Paul serves as media contact for the national perspective of craft brewing and the enjoyment of craft beer, maintains industry statistics, publishes the BA Forum (daily email digest) and The New Brewer magazine. Paul is a key member of the BA’s government affairs staff and management teams, and works as BA staff liaison for the Craft Brewers Conference seminar, market development, pipeline (raw materials) and technical committees. Paul works extensively with allied trade associations, regulators and legislators.
He is a judge at the Great American Beer Festival and World Beer Cup, and participates on the annual beer style guidelines working group, meanwhile sampling wonderful craft brewed beers in the evening. Previous beery occupations for Paul include serving as American Homebrewers Association director, judge director for the Great American Beer Festival and World Beer Cup, owner of homebrew supply shops, bottler at Boulder Beer and collector of beer cans.
JOHN GILLESPIE
John Gillespie – is the most prominent wine market research authority in the U.S. His career spans more than thirty years, and is highlighted by his leadership of Wine Market Council and direction of the council’s ongoing wine market research for more than a decade. Beginning his career in New York as a wine magazine editor, Gillespie has worked as a wine journalist, in the retail and restaurant trade, in marketing and public relations for wineries, and as the head of the Bordeaux Wine Information Bureau and Wine Market Council. He is a founding partner in Wine Colleagues – wine business advocates and advisors. He is also the founder of Wine Opinions and directs the company’s strategic initiatives.
LESTER JONES
Lester Jones serves as Chief Economist and Senior Director of Research Services for the Beer Institute, the nation’s leading association for brewers, beer importers, and industry suppliers. He joined the Beer Institute in 2004, bringing 15 years of business and economic research experience to the industry. In this capacity, he is responsible for the bi-annual “Beer Serves America” study showing the total economic contribution of the beer industry on America’s economy through the impact of jobs, wages and taxes from the national level to individual congressional districts. He is also a regular presenter at industry events around the country and comments on industry trends in consumption, taxation and policy.
Prior to joining the Beer Institute, Mr. Jones spent seven years with Arbitron, Inc., an international media and marketing research firm. At Arbitron, he worked in the Domestic Radio Research group managing consumer research studies. Prior to Arbitron, Mr. Jones was Assistant Director of the Regional Economics Studies Institute at Towson State University. He has also held instructor positions in Economics at the University of Delaware and University of Maryland Baltimore County. Mr. Jones received his Masters of Science in Economics from the University of Delaware and Undergraduate in Economics from the University of Maryland Baltimore County.
DAVID OZGO
David M. Ozgo has been the Senior Vice President for Economic and Strategic Analysis at the Distilled Spirits Council for the past 10 years. He is responsible for analyzing industry trends and has developed a now accepted methodology for placing brands into price categories. Mr. Ozgo also analyzes industry impacts from proposed changes in tax policy and has provided the economic and social research behind the industry’s successful efforts to expand Sunday sale of spirits through off-premise outlets. He also oversees the industry’s Brand Data program. Prior to joining DISCUS he was with the management consulting firm PHB Hagler-Bailly. Mr. Ozgo received his Bachelors and Masters degrees in economics from George Mason University.
TONY ABBINANTE
Tony Abbinante has been Director of Trade and Community Relations for the last 3 of his twenty-one years at Diageo, and 36 years in the beverage alcohol industry.
In this role Tony enhances Diageo’s reputation and leadership position in the beverage alcohol industry. By building and maintaining relationships with industry associations and community organizations around the country, hi role helps define Diageo as a leader in responsible drinking, corporate citizenship, and as the supplier of choice for retailers and distributors.
Before his present assignment, Tony has worked in Government Relations, Event Management, and National Accounts at Diageo.
BRIAN BARRETT
Brian Barrett is founder, President and CEO of GuestMetrics, Inc., a leading provider of Customer Insight solutions for the hospitality industry and its suppliers and distributors. Under the leadership of Mr. Barrett, GuestMetrics has successfully installed its GuestSnapshot product in over 2,800 on-premise locations and has delivered its BarMetrics product to several leading suppliers and distributors. Barrett and his team have formed strategic partnerships with American Express, Republic National Distributing, Vigilix and many others. Prior to starting GuestMetrics, Brian had successfully launched several software development companies, including offshore development facilities in Madris, India. He has led multi-year system integration projects for companies such as Target Stores, Northwest Airlines and NASD.
GEORGE BARTON
George Barton, VP Beverage and Bar Innovation for TGIFriday’s, has spent 32 years in the business with Carlson Restaurants Worldwide. Prior to his current position, George served as VP Operations for both the Southeast and Western regions, where he earned the Division of the Year for 3 of the 5 years he was in the Southeast. For 10 years before that, Barton was a Regional Manager in various locations, being promoted from his General Manager responsibilities for 5 years prior. In 2007, George was awarded the Carlson Lifetime Achievement Award. His background and stellar performance lends to creativity and solid beverage program development in George’s current assignment.
Prior to starting his career with TGIFriday’s, Barton attended college in South Dakota and Illinois, and spent 4 years in the United States Air Force, serving in Texas and Japan. He resides in Windermere, FL where he collects Single Malt Scotch, loves sports, his dog, and Victoria, his wife.
MIKE BLUMBERG
Mike Blumberg started his career at Crown Imports in June of 1991 as the first retail sales representative hired at what was then Barton Beers LTD. As part of the Chicago Corona turn around team, Mike was responsible for promotional activity in the on-premise accounts in downtown Chicago. Mike has had many roles at Crown Imports to include Regional Manager, National Account Manager and Director of On Premise dining and bar/tavern. Mike’s passion for the on-premise has lead him to his current position as Vice President-On-Premise National Accounts, where his team is responsible for the casual dining, bar/tavern, lodging, casino and venue chain segments in the on-premise. One of the key value added elements of the Crown on-premise team is to create Corona ambassadors out of their key retailers. As part of this, Mike has made a record 42 trips to Guadalajara to tour the Modelo Brewery and the town of Tequila…. the trips never get old! Prior to joining Crown Imports Mike was an on premise account manager for Beer Capitol Distributing in Milwaukee, WI., a great city to learn the ins and outs of the beer industry. Mike is also member of the Night Club and Bar advisory board.
DAVID COMMER
David Commer is a Chain Account Beverage specialist with over 30 years experience in the hospitality industry. Since 2001, Commer Beverage Consulting has provided independent and unbiased beverage services and strategies to many hospitality clients including TGIFriday’s, AMF Bowling, On the Border, Smokey Bones, ClubCorp and Mimis Café among others. On a project basis, Commer provides sales and marketing strategy services as well as product analysis and recipe development to many major beverage manufacturers. Mr. Commer brings a deep and diverse experience in all aspects of restaurant management and operations to his clients. Commer spent 13 years with TGIF as a General Manager, Regional Manager, and as Director of Beverage Marketing with a proven record for increasing beverage sales.
David can be reached at dc@liquidassets.org
BILL EDWARDS
Bill Edwards has a proven track record in the national account restaurant industry and a reputation for beverage innovation, results and strong working relationships.
Since 2004, he has focused on developing National Accounts service efforts for Southern Wine & Spirits of America – the nation’s largest wine and spirits distributor. In his current role of Vice President of National Account Sales, he oversees sales initiatives for key multi-state, multi-unit accounts, helping formulate beverage growth strategies to achieve their goals and aligning key suppliers efforts in the trade channel.
Prior to joining SWS he served as Director of Culinary & Beverage Strategy for Olive Garden Italian Restaurants, directed all beverage marketing and development initiatives, established its category management discipline, and managed its Italian joint venture partnerships. He led the concept’s innovative efforts to integrate beverage into the dining experience and its growth strategy to become the largest wine venue in the restaurant industry. During this period, wine sales alone grew more than 70 percent and Olive Garden was recognized by the Wall Street Journal as having the “best casual dining wine program.”
TYLOR FIELD III
Tylor Field is an internationally recognized expert on wine and spirits and winner of the highest honor from the Guild of Sommeliers Education Foundation – the Distinguished Service Award – for his outstanding contributions to wine education and wine service. As Vice President, Wine & Spirits for Morton’s Restaurant Group since 2005, Field has guided their leadership in developing and providing a diverse world-class selection of fine wines and spirits to complement and enhance the fine dining experience of our guests at Morton’s steakhouses around the world. Field oversees all purchasing, marketing, training and development of Morton’s wine, spirits and beverage programs. Under his leadership, all of Morton’s eligible steakhouses received Wine Spectator’s 2008 Award of Excellence, which is given only to restaurants that offer a well-chosen selection of quality producers, along with a thematic match to the menu in both price and style. Every Morton’s steakhouse maintains a wine list with at least 225 selections, and some of Morton’s locations feature more than 500 fine selections.
Tylor Field has been featured in many print and broadcast media interviews, including The Early Show on CBS and Fox and Friends. In Spring 2009, Morton’s The Cookbook: 100 Steakhouse Recipes for Every Kitchen, co-authored by Field, will be available in all major bookstores. Boards and Affiliations: Court of Master Sommeliers (1st Level) and Millennium Board, and VIBE Advisory Council.
KAREN FLECK
Karen has worked in the Wine & Spirits Industry for her entire career. She joined Kendall-Jackson in1993 to manage and work with their Metro New York distributor and on-premise sales force. Eventually she transferred to Florida as National Accounts Mgr. to work with corporate restaurant chains in the Eastern U.S.
Karen joined Palm Bay International in 2007 as Eastern Region Director of National Accounts to develop partnerships in corporate restaurant chains, using her portfolio of International Wines & Spirits from eleven countries. In addition to her national account responsibilities Karen continues her wine education, including passing Level One Court of Masters Sommelier in the top 10% of her class.
MIKE GINLEY
Mike is widely recognized as a passionate champion of the beverage industry. In 2005, Reveries Magazine named him one of that year’s Best and Brightest in Marketing. Mike serves with distinction on numerous high profile industry boards. Mike is also a contributing writer for Nightclub & Bar Magazine and is the publisher of the Beverage Authority, the on-premise industry’s only monthly training and education newsletter. Among many accolades in the spirit’s industry, in 2000, Mike served as Vice President of On-Premise for Allied Domecq where he led Allied’s highly acclaimed national accounts team and created the renowned, 50-person First Choice team to manage the top 5,000 independent on-premise accounts. Mike’s leadership helped to triple Allied’s on-premise growth and his team was recognized by Cheers Magazine as the industry’s Best On-premise Supplier for an unprecedented three years in a row.
In 2006, Mike founded Next Level Marketing, a marketing and promotion agency dedicated to building premium brands in the beverage industry. Mike Ginley has built a leadership reputation in the spirits industry as result of 20 years of tenacity, hard work and results.
MATT HALME
Matthew P. Halme (pronounced HALL-me) is Vice President – Government Affairs and Corporate Counsel for OSI Restaurant Partners, LLC. He is responsible for monitoring and lobbying issues which affect OSI at the state and federal levels and also handles regulatory issues. He manages the OSI Political Action Committee which contributed almost $2 million in the 2008 cycle. On the legal side, he is involved with contracts, franchising, and litigation. OSI Restaurant Partners, LLC, operates over 1,300 restaurants in all 50 states and in 21 countries. Their restaurants include: Outback Steakhouse, Carrabba’s Italian Grill, Fleming’s Prime Steakhouse and Wine Bar, Roy’s, and Bonefish Grill.
SCOTT HEMPSTEAD
Scott Hempstead’s career has focused on the beverage industry for the past fourteen years, beginning in Seattle, where he worked for Northwest Wine Company as a sales representative. In November, 1998 Scott joined Samuel Adams brewer-The Boston Beer Company, as an Account Manager. Since that time, he has held numerous positions with the company, including District Manager, Key Account Manager, and National Accounts Manager. In August, 2009, Scott was named Director of National Accounts for The Boston Beer Company. Scott Hempstead has also earned the company’s highest honor, The President’s Award, being selected personally by the company’s CEO/President, Martin Roper.
DAVID J. HENKES
At Technomic, David Henkes is responsible for directing strategic consulting and research assignments for supplier, operator and trade association clients active in the food and beverage industries. He is also the Executive Director of Technomic’s Adult Beverage Insights Group and oversees the firm’s On-Premise Beverage Alcohol Practice.
Prior to joining Technomic, Dave gained international food experience working with Nestle Germany in Frankfurt, Germany. He has held positions with Marriott Management Services and McDonald’s and has also worked as a federal investigator in Washington, DC.. Dave is also a featured speaker at a number of industry events, conferences and symposiums. He is a member of the editorial advertising boards of Nightclub & Bar Magazine and has been cited in numerous publications, including Time Magazine, Wall Street Journal and Crain’s Chicago Business.
Dave earned his Bachelor of Arts degree in International Studies from The American University in Washington, DC and a Masters of Business Administration degree in Marketing and International Business from the University of Illinois.
PATRICK HENRY
Patrick Henry is President & CEO of Patrick Henry Creative Promotions, Inc.; a full-service food and beverage agency based in Houston, Texas. Since 1987, PCHP has specialized in extensive beverage training, drink development, menu design and creating revenue generating promotional programming for national hotels and restaurants.
The company has created award-winning food and beverage programs for Hilton Hotels, Hospitality USA, Loews Hotels, Olive Garden and Hard Rock Cafe. Additional clients include Ruby Tuesday, BJ’s, The Palm Restaurants, Buffalo Wild Wings, Fleming’s Prime Steakhouse & Wine Bar, Z’ Tejas Southwestern Grill, House of Blues, The Cheesecake Factory, McCormick & Schmick’s Seafood Restaurant and Outback Steakhouse.
Patrick Henry Creative Promotions, Inc. has been ranked as “The Best Company to Work for in Texas” as published in TEXAS MONTHLY magazine and has won numerous design awards.
TIM JOHNSON
Tim Johnson brings 30 years of diversified experience in the on-premise beverage industry to his successful hospitality career. He began as a bartender at the Houlihan’s Old Place, in Denver, CO, moving to the Gilbert/Robinson’s corporate position as Director of Beverage Services, directing their beverage operations at over 115 multi-concept units, coast to coast.
Tim then moved to the supplier side in 1985 with Seagram’s National Account Sales team. From there, he became a Brand Marketing and Programming Manager for Seagram’s, Control States Division. But the chain restaurant business kept calling to him. In 1991, Tim joined Applebee’s International as as Director of Beverage Development. For 5 years he directed this fast growing casual dining chain’s beverage programs around the world. In 2000, Tim accepted a position with Champps Entertainment, Inc., and moved back to his home state of Colorado. As Vice President of Purchasing and Beverage Operations, he was responsible for all aspects of food, beverage, wareables, smallwares and FF&E purchasing as well as beverage operations, at this 61 unit Upscale-Casual-Sports theme chain. Tim left Champps Entertainment in October 2008. LLC. He lives in Larkspur, CO with his wife Laura
TIM KIRKLAND
Tim Kirkland is an author, speaker and consultant focusing on sales-building, service-energizing and team-building in the foodservice industry. He specializes in innovative ways to recruit, engage and retain today’s emerging, “Generation i” workforce.
During his 20+ years in the hospitality industry, Tim has led training departments for numerous restaurant brands, been an award-winning operator and a successful restaurateur. His books and seminars focus on specific, actionable tactics that increase sales and intensify guest loyalty by aligning the interest of the company, the crew, and the guest. Tim is founder of Renegade Hospitality Group, which serves as a professional advisory resource to the restaurant, hotel, retail and customer service industries. His new book, “The Renegade Server” is available exclusively at www.sullivision.com.
MARK LINDNER
Mark Linder, Director of On-Premise at MillerCoors, has been employed by the company for 12 years. Before assuming his current position two years ago, Mark was Director of Craft and Import beers. One of his key roles at MC was as General Manager of the MillerCoors Field Sales team, a position he held for 7 years, piloting and driving the Beer Merchant Culture within the MC sales team.
Before joining MillerCoors, Lindner spent 10 years as General Manager of their San Diego beer wholesaler, and a stint working for Mike’s Hard Lemonade. Mark resides and directs his MillerCoors team from Chicago, IL
SARAH LONGWELL
Sarah Longwell is the Managing Director of the American Beverage Institute (ABI), a Washington D.C. restaurant trade association that protects the on-premise dining experience and defends the right to drink moderately and responsibly prior to driving. ABI opposes sobriety checkpoints, efforts to make alcohol-sensors standard equipment in cars, and alcohol tax increases. At ABI, Sarah exposes and vigorously counters the campaigns of modern-day prohibitionists who seek to target responsible adults in an effort to criminalize moderate social drinking.
Sarah has delivered expert testimony before numerous state legislatures, appears frequently in the national media, and is quoted in hundreds of news stories each year.
DUGGAN MCDONNELL
A renaissance individual, Duggan McDonnell believes wholly in the Beverage Lifestyle. Duggan operates Cantina, a cocktail lounge dedicated to Boutique Spirits and California Cocktails, as well as Liquid Think Tank, LLC-a consulting group, both of San Francisco, CA. He serves as a Judge for the Los Angeles International Wine & Spirits Competition. Duggan approaches his work with equal parts whimsy and intellect.
Duggan was a 2 year nominee as ‘Best Mixologist of the Year’ at Tales of the Cocktail in New Orleans. He has received Rising Star awards from StarChefs.com and Cheers magazine. He was featured in Food & Wine magazine as a ‘Leader of the American Cocktail Revolution,’ as well as in Beverage Industry News ‘Top Ten Bartenders to Watch’, plus TIME, the New York Times, VOGE, MAXIM, Food Arts, and the Wall Street Journal.
Duggan holds a Master of Fine Arts in Writing from the University of San Francisco, and a Bachelor’s degree from Seattle Pacific University. He has studied wine with the Court of Master Commeliers, and is an owner and avid reader of over one hundred books on Cocktails, Food and Wines.
STUART MCGUIRE
Stuart McGuire is a Food and Beverage professional with over 20 years of experience in the industry. He began his career at Darden Restaurants in 1991 as an Assistant Manager of Red Lobster’s flagship restaurant, and advanced through the ranks, with positions including: Management Instructor for Darden’s Training Department, Corporate Strategic Planning and Beverage Marketing Director, then Beverage Sales Manager for the Red Lobster restaurant chain guiding and enhancing beverage sales for 650 restaurants in the United States and Canada from 1996-1998.
In 1998 he was hired by Walt Disney World in Orlando, Florida to grow beverage sales in their Resort Division. In 2001 he became Manager of F&B Operations for the Downtown Disney area that included responsibility for restaurants, concessions, quick service operations and Pleasure Island, the world’s largest single site bar and nightclub entertainment complex at the time. In 2005 Stuart was promoted to the position of Manager, Spirits, Beer and Non-alcoholic Beverage Sales and Standards for all Walt Disney World operating divisions. In late 2006 Stuart’s role was expanded to include beverage advisory responsibilities for the Disneyland Resort in California, Disneyland Paris, Hong Kong Disneyland, Tokyo Disneyland, Disney Cruise Lines, and the ESPN Zone chain of restaurants. In 2009 Stuart was promoted to his current global position as Manager, Concept Development and Beverage, Walt Disney Parks and Resorts.
In 2004 Stuart earned designation as a certified Sommelier from the Court of Master Sommeliers organization. In 2008 Stuart received the Cheers award for beverage excellence for “Best Chain Beverage Program” for his work with the Walt Disney World Resort beverage program.
Stuart is an aviation enthusiast and is an instrument rated private pilot.
STUART MELIA
Stuart began his restaurant career at an early age growing up in his parents Restaurant & Bar in Sheffield, England. After bartending in some of Britain’s most well known flair bars; Stuart moved to the U.S in 1995 and pursued a management career with Darden Restaurants.
After eight years with Darden in both operations and corporate leadership roles, Stuart joined Logan’s Roadhouse as Director of New Restaurant Openings & Beverage. During Stuart’s 3 years at Logan’s Roadhouse they experienced increased beverage sales and record breaking sales retention for New Restaurant Openings.
In 2006 Stuart joined O’Charley’s Inc. as the Corporate Director of Beverage Operations for their three restaurant concepts O’Charley’s, Ninety Nine and Stoney River. Stuart increased beverage sales in a challenging economy and became the proud recipient of O’Charley’s Inc. highest award in only his second year with the company the “Chairman’s Award of Excellence”. The award was immediately followed by Nightclub & Bars Five Star Award for “Best Overall Beverage Program” for O’Charley’s.
Stuart resides in Nashville, TN with his wife of 14 years Kaethe and their 4 children Cayden, Lakesyn, Carsen & Andersyn.
BOB MIDYETTE
Bob Midyette , director of Fleet Beverage Operations for Royal Caribbean International, is an award-winning hospitality executive with a proven track record of more than two decades executing operational turnarounds, leading cost reduction initiatives, and expanding as well as improving product offerings and strategic partnerships. As a former Baldrige Examiner, he has introduced quality processes and metrics for diverse top echelon hotel and food and beverage operations around the world. His leadership has delivered millions of dollars in increased revenues and reduced costs along with record guest satisfaction and enhanced market positioning for internationally renowned companies such as Royal Caribbean International, and other International Hotel properties.
Over the last six years Bob has set the organization in a new direction, rebuilding and galvanizing a management team and workforce from 54 nations while leading numerous product line, revenue generation, product development, strategic partnership, process improvement, and cost reduction initiatives on five continents. Guest satisfaction scores have reached record highs for the past five years, due in large part to Baldrige-based processes that have dramatically improved quality and efficiency, supported by staff selection and development processes that have produced a superior team with low turnover rates.
He holds a Master of Business Administration and Bachelor of Science in Hospitality Management from Florida International University, as well as an Associate in Occupational Science – Culinary Arts from Johnson & Wales University. He has continued his professional development in the Executive Education program at Harvard Business School with coursework in areas including strategic negotiations, finance for senior executives, and building competitive advantage through operations.
JOEL PETERSON
Joel Peterson unwittingly embarked on his winemaking apprenticeship at the age of ten when he began tasting with the San Francisco Wine Sampling Club, organized and operated by his father. By the time he was a teenager, he had a working knowledge of fine European vineyards and vintages. After graduating from Oregon State University, he became a wine writer and consultant, and in the mid-1970’s he learned the art of traditional winemaking (as practiced in Bordeaux and Burgundy) from one of California’s outstanding craftsmen of fine Zinfandel, the late Joseph Swan. Along with his other talents, Joel is renowned for his extraordinary palate. This combination of skills — in addition to his uncompromising nature and enthusiasm for all things flavorful — enables him to produce wines that consistently bear the distinctive Ravenswood stamp.
Joel has been the Winemaker of Ravenswood Winery since 1976. Joel has shepherded Ravenswood from a small unknown winery producing 327 cases of Zinfandel, to a respected, high quality producer of approximately 800,000 cases of red wine. Joel works with 100+ growers that provide grapes for Ravenswood annually, consulting on irrigation practices, cultivation practices, cropping levels and other vineyard management practices. Ravenswood is one of the few wineries that has had the philosophical and winemaking skill of one winemaker for over 30 years, contributing to a consistency and quality rarely found in California.
Joel is a current member and former president of the Sonoma Valley Vintners and Growers Alliance (S.V.V.G.A.) and is on the Board of Directors for the Sonoma County Vintners.. He is a founding Board member and former two-time President of Zinfandel Advocates and Producers (Z.A.P.). Joel is also a Senior Vice President with Constellation Wines US.
CHRIS REED
Whether writing a blog post, crafting a tweet, or designing a brand, Chris Reed, Brand Catalyst and Writer for Talent Revolution, Inc. uses his lucid nature as the cornerstone of his mantra.
Chris was drawn to the hospitality industry at an early age. He explains, “While most kids at Disney World want to see the characters and experience the attractions, I was busy telling my parents that I was going to work there someday.” Enamored with Disney’s ability to exceed expectations, Chris did exactly what he said he was going to do and was placed on the Grand Opening Team of Disney’s Wilderness Lodge Resort.
Chris now finds himself helping other companies develop their own social media strategies as part of the dynamic team at Talent Revolution where the innovative possibilities of social media are at the forefront his career.
GLENN SCHMITT
Glenn began his Hospitality industry career in 1980 while in college. During his ‘in-restaurant’ tenure, Glenn waited tables and worked in operations as a General Manager. In 1986 he became Director of Entertainment Marketing for Stuart Anderson’s and was part of the team that developed the “Square Cow FunBar”, earning industry accolades for innovation and concept marketing.
Starting from a home office, Glenn’s award-winning company, MarkeTeam Inc. was created in 1991. Since its inception the business has focused on creating easy, effective and fun Sales Promotions for the hospitality, food & beverage and leisure industries, now celebrating their 18th year, MarkeTeam has continually expanded – developing a wide variety of agency services and enjoying a client list including several of the largest and best known companies in the country. Based in South Orange County Ca, with offices in Orlando, FL, Dallas, TX, Chicago, IL, Las Vegas, NV and San Diego, CA MarkeTeam is known as a premier agency in their industry. MarkeTeam was also recognized as the 2009 “Agency of the Year” at the Cheers Beverage Conference.
Glenn has been a featured speaker at several industry trade shows and is proud to be a long-standing member of the National Restaurant Association’s Marketing Executive Group and serve on the Advisory Boards of Cheer’s Magazine, Nightclub & Bar Magazine and Thrivant Financial Services.
He lives in Aliso Viejo, CA and enjoys easy golf courses, “too much” wine and travel to tropical islands.
WARREN SOLOCHEK
NPD is the premier source of market information for the food, beverage and foodservice industries, helping companies make fact-based decisions and grow their profits. NPD has been tracking consumer behavior across many vertical markets for more than 35 years. He has worked in the food industry for over 25 years.
Warren joined NPD’s Foodservice group in 2003. His responsibilities include overseeing relationships with all CREST® clients, both operators and manufacturers. His role at NPD gives him a great deal of insight into today’s Foodservice industry issues and trends, and helps him anticipate the issues the industry will face in the future. Warren is also involved in the development of new NPD products and services to address the foodservice industry’s information needs. He is a frequent speaker at key industry events.
Warren earned his undergraduate degree from the University of Wisconsin-Madison. His Master’s degree is from the American Graduate School of International Management in Phoenix, Arizona.
SAM STANOVICH
Samuel D. Stanovich is the Director of ServSafe Alcohol for the National Restaurant Association and has been involved with the hospitality industry for nearly two decades. Before assuming his current position, Samuel was President / Chief Executive Officer of the Heritage Corridor Convention and Visitors Bureau. He also sits on the Board of Nightclub & Bar magazine. He presents at the National Restaurant Association Show, Nightclub and Bar Show, National Association of License Compliance Professionals, various state administrations and restaurant association meetings. Samuel holds a bachelor degree in Hospitality Management from Johnson and Wales University and is an active member of Council for Hotel and Restaurant Trainers (CHART). Samuel is both a ServSafe Food Safety Instructor and ServSafe Alcohol Instructor.
LARRY STURCKEN
Larry Sturcken has over 20 years of experience in the on-sale chain account channel. Currently he is the managing director of on-premise chain accounts for the E. & J. Gallo Winery. Larry is overseeing seven national account mangers responsible for the top 150 chain accounts in the US and over 62 million dollars in sales.
Larry began his career with the Coca Cola Company in 1982. In 1985 he joined the Gallo Winery in Greensboro, NC as a field marketing manager responsible for on-premise sales in North and South Carolina. Throughout the next 20 years Larry has held various sales positions with the Gallo Winery and has lived in North Carolina, Georgia, California, and in Texas.
RICHARD VERRECCHIA
Richard Verrecchia has been in the hospitality industry for over 25 years, beginning by working for Dalt’s American Grill. Richard went on to become Regional Director of Operations for Ground Round restaurants. In 1997, he accepted a position with Houlihan’s as the Corporate Beverage Director, and in January 2001, Richard was named Beverage Director for Outback Steakhouse. In January 2006, Richard became Director of Beverage for OSI Restaurant Partners which includes Outback Steakhouse, Carrabbas Italian Grill, Bonefish Grill, Fleming’s Prime Steakhouse and Wine Bar, and Roy’s Restaurants. He supports each concept beverage director with their strategic goals, and works with suppliers and distributors to execute on OSI Procurement initiatives. He currently sits on the Nightclub & Bar Magazine Board and the VIBE Advisory Council, and is a member of the Millennium Board.
LADDIE WEISS
Weiss Foodservice Visions, Inc. was founded by Laddie Weiss in 1990. The company specializes in national account marketing and sales, expanding the capabilities of manufacturers and operators. In addition, Mr. Weiss develops programs and presentations for industry conferences. Some of Mr. Weiss’ current clients include Beverage Metrics, Questex, and Technomic. Mr. Weiss serves as a sales and management consultant for Beverage Metrics providing interface and oversight with multi-unit operations to provide revenue maximizing beverage control systems.
In 2010 WFV and Sharyn Iler of BSI founded and co-produced the VIBE conference in partnership with Questex Media. VIBE (Very Important Beverage Executives) is an annual conference geared for key beverage decision makers of on premise chain restaurant & hotel operators. This conference is held in conjunction with International Hospitality week which includes Nightclub & Bar Show, International Restaurant Show and Hotel World F & B. Additionally, Mr. Weiss was founder and co-producer of the Cheers Beverage Conference from 1998 through 2009.
Before founding Weiss Foodservice Visions, Inc., Mr. Weiss had a 27-year career at Joseph E. Seagram & Sons. He has been active in numerous trade and industry groups, serving on Boards of Directors of the International Foodservice Manufacturers Association, The Culinary Institute of America, the Educational Foundation of the National Restaurant Association, Chairman of IFMA’S Adult Beverage Committee, and on the Cheers Editorial Advisory Board. He was the recipient of the 2001 IFMA President’s Award given in recognition of IFMA members who have devoted their time, energy and talents to specific IFMA projects. He also received the 1999 IFMA Sparkplug Award as well as the MUFSO Supplier of the Year Award.
Now Available: All Speaker Presentations from VIBE
