All you have to do is walk outside and inhale a deep draught of the crisp, earthy autumnal air and you’ll know that apple cider is what you should be drinking right now. It should also be what you’re selling, in one of its many forms. The key to making money with cider is to understand the different types.
The promise we made was to STIR THINGS UP! at the Cheers Beverage Conference. We’re keeping that promise and then some.
Industry icons like Andrew Freeman, hospitality consultant and former marketing director of Kimpton Hotels & Restaurants, are lighting up the stage in Dallas February 12-13, sharing information to help you profit in 2013 and beyond. Andrew will host an outstanding lineup of speakers and events:
Keynote address by Yard House Restaurants founder Steele Platt
Executive panel including George Barton, former VP beverage and bar innovation of TGIFriday’s, and Randy DeWitt, co-founder and CEO of Twin Peaks
Craft Spirits Pavilion, where you’ll find great ideas for incorporating craft, regional and organic spirits into your beverage program
Celebrity Mixologists including The Modern Mixologist Tony Abou-Ganim, who will also host an enlightening vodka cocktails tasting
Wine tasting hosted by Master Sommelier and author Doug Frost
Consumer trend research from the Cheers On-Premise BARometer Handbook, and menu trend research from Next Level Marketing’s Mike Ginley
Round robins on the topics of most interest to you, led by subject-matter experts
Presentation of the annual Cheers Beverage Excellence and Supplier Awards
Two gala receptions
What could be better? How about an offer to SAVE $300 when you register at CheersConference.com by December 15! And stay tuned to this e-newsletter for updates on speakers, sessions, workshops, tastings, networking events and more.
This cocktail was created by H. Joseph Ehrmann at Elixir in San Francisco.
1-1/2 oz. Espolón Tequila Reposado
1/2 oz. Pedro Ximenez sherry
1 oz. Lemon juice
1 tsp. Sweetened cocoa mix
1/4 oz. Agave nectar
1 Pinch ground cinnamon
Place all ingredients in a mixing glass, fill with ice, cover and shake well for 10 seconds. Strain up into a cocktail glass. Garnish with cinnamon dust.
Tips for Tea-infused Cocktails
Morton’s Offers Menu for History Channel Series
Red Robin Reevaluating its Brand
Portuguese Wines Come of Age, Steal Spain’s Thunder
Saliza Amaretto and Amaro Tosolini are the newest products available from Niche Import Company. The amaretto is full-bodied with notes of honey and candied apricot, while the amaro is an herbal liqueur made of 15 different herbs, according to the company.
Sauza Tequila Expressions
Sauza Tequila has debuted three new expressions: Tres Generaciones Plata Organic Tequila and Tres Generaciones Reposado Organic Tequila; and Casa Sauza XA, Edition Limitada. The two organic versions are made from hand-picked blue agave plants.
Are you looking to improve the service in your establishment’s dining room? Last time we looked at the Fundamental Rules of Welcoming Guests, now here are a few tips for training your waitstaff on the fine art of service.
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