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|Wednesday, February 10, 2010||13:24|
(Drinks Media Wire). Restaurant and hospitality industry’s only beverage-alcohol focused forum to highlight alcohol-related menu trends, successful marketing and promotion ideas
Wide-ranging solutions for more successful and profitable bar programs will be available to restaurant operators during the National Restaurant Association’s 2010 International Wine, Spirits & Beer Event (IWSB) at Chicago’s McCormick Place in May. In addition to exhibits by established and emerging wine, spirits and beer producers from around the world and exclusive food-alcohol pairing stations, IWSB attendees may attend expert-led, educational sessions that guide restaurateurs and bar managers to success from the alcohol producer to the restaurant guest. IWSB will be held May 23-24, in conjunction with the Association’s 2010 Restaurant, Hotel-Motel Show, and is the restaurant and hospitality industry's only forum focused exclusively on operator beverage alcohol-related needs.
“After two years of a very challenging economic climate, the game has changed for restaurant operators when it comes to building profits and running a successful restaurant,” said Ira Cohn, Convention Chair for NRA Show 2010 and President of ARAMARK Business and Industry Group. “As business conditions are expected to improve this year – especially in the second half of the year – savvy operators can get ahead of the game and strengthen their bar business by attending the 2010 International Wine, Spirits & Beer Event. An efficient bar program can be key to boosting bottom lines and building guest satisfaction and our strong education session lineup will deliver the knowledge necessary to succeed.”
According to the National Restaurant Association’s survey of more than 1,800 professional chefs, locally-produced wine and beer, culinary cocktails, artisan spirits, organic alcohol, and food-beer pairings are the hottest alcohol-related trends on restaurant menus this year.
The 2010 IWSB education session highlights will include:
Chef & Sommelier Collaboration
Enhance your guests’ dining experience through creative collaboration between chefs and
sommeliers. Presented by Bill Briwa, CEC, CHE, chef instructor at the Culinary Institute of America at Greystone.
Upgrading Quality of Your Beer Service
Build your beer sales through more knowledgeable servers, higher quality draft standards, and engaging presentations. Presented by Ray Daniels, president of the Craft Beer Institute, and Paul Gatza, director of the Brewers Association.
Capitalizing on “What’s Hot”
Participate in an interactive exchange based on the NRA survey of American Culinary Federation member chefs of “what’s hot.” Presented by Mike Ginley, partner at Next Level Marketing, LLC.
Benefits of Promoting Sustainability
Gain an appreciation for how sustainable practices strengthen our industry and the benefits of promoting wines, spirits and beers from sustainable producers. Presented by Emily Wines, MS, wine director at Kimpton Hotels.
Improve Your Margins
Consider the best practices of successful margin-builders that reduce costs, improve value
perceptions, and increase revenues. Presented by David Commer, owner of Commer Beverage, Stuart Melia, corporate beverage director at O’Charley’s, Inc., Doug Jackson, sr. director of beverage development at Darden and George Barton, vice president beverage & bar at TGI Friday’s.
Developing Customized Promotions
Learn practical “how-to’s” of developing your own promotions that are unique to your operation that will build equity and guest loyalty. Presented by Patrick Henry, president & CEO of Patrick Henry Creative Promotions, Inc. and Jeff R. Phillips, sr. vice president of operations, Palm Restaurant Group.
Other topics to be covered include creating culinary cocktails and preparing for upcoming legislative challenges. For a full schedule of 2010 International Wine, Spirits & Beer Event education sessions and registration information, visit www.winespiritsbeer.org.
Now in its third year, IWSB will be held in a separate exhibit area of McCormick Place during NRA Show 2010, and gather brewers, vintners and distillers, leading beverage experts, beverage alcohol buyers and more in one exclusive area.
The IWSB education sessions and exhibits will take place in Grand Ballroom (McCormick Place South, Level 1).
The annual National Restaurant Association Restaurant, Hotel-Motel Show is the largest single gathering of restaurant, foodservice and lodging professionals. NRA Show 2010 will be held May 22-25, at McCormick Place in Chicago. The event attracts tens of thousands of attendees and visitors from all 50 states and 100+ countries, and showcases more products, services, innovative ideas and other growth opportunities than any other industry event. For more information, visit the Show Web site at www.restaurant.org/show.
|Company: National Restaurant Association|
|Address: 1200 17th St., NW - 20036 Washington DC|
|Country: UNITED STATES|
|Phone: +1 (202)-973-3677|
|Fax: +1 (202)-973-3961|