The whiskey category is expanding so much that many operators have had to enlarge their backbar selections. Another indicator of the spirit’s popularity: the proliferation of whiskey bars, specialists that carry dozens or even hundreds of different expressions. And despite the locavore movement, imported whiskies from all over the globe still take the lion’s share of most bar and restaurant lists.
Drive Profits, Maximize Your Buying Power and Control Your Categories – Cheers Conference Shows You How
With four new sessions just added to the line-up, the Cheers Beverage Conference 2013 program continues to grow in exciting offerings. Here’s the latest on what you can take home from the most talked-about chain restaurant conference of the year, coming to the Crowne Plaza Dallas Downtown February 12-13:
Drive Your Beverage Profits Through the Roof!
If you’re selling a lot of drinks, you should be making a lot of money on them. This session will offer practical tips for focusing on profitability so you’ll be hearing cha-ching! all day and night long.
Supplier Panel: Get the Best Deal Every Time
Get the inside scoop on negotiating from the folks who sit across the table from you and other company buying executives. You’ll learn how to buy more efficiently and ensure your sourcing team is taking full advantage of their power to negotiate.
Category Management Workshop: Know More, Sell More
Are you already stocking the best selling and most profitable assortment you could? Are you generating return bar business because you know what your customers want? Are you keeping them excited about the products that you do stock? Your suppliers have turned these topics into a science and they can share an abundance of data that will help you say yes to these questions. This workshop will help you maximize your competitive potential by optimizing your category management program.
Tap into the Power of the Craft Beer and Spirits Movement
When it comes to trendy drinking, consumers are thinking small. Craft beer took the market by storm a decade or two ago; now craft spirits are making their move. It’s not surprising: In a market where consumers are buying, eating and breathing local, authenticity and handcrafted care are hot selling points. Learn how to get the most from the craft craze and which products fit your style and clientele best.
What else will you experience at Cheers 2013?
• A memorable keynote address by Yard House Restaurants founder Steele Platt
• A mixology workshop featuring a dazzling team of bartenders led by Sly Cosmopoulos, corporate mixologist for Republic National
• A breakout session on millennial marketing and the vital role of operations led by Dave Dronkers, founder/president of Dronkers
Solutions, and George Barton, former VP Operations and VP Beverage & Bar Innovation at T.G.I. Friday’s
• Round robin targeted discussion groups led by experts including Sarah Longwell, managing director of the American Beverage Institute
• An executive panel discussion including Mike Hanley, spirits director of Tavistock Restaurants; Randy DeWitt, CEO of Front Burner
Restaurants; and George Barton
• Craft Spirits and Beer Pavilions, featuring craft, regional and organic spirits and beer
• Celebrity Mixologists including King Cocktail Dale DeGroff, The Modern Mixologist Tony Abou-Ganim, and Liquid Kitchen’s Kathy Casey
• An outstanding wine tasting hosted by Master Sommelier and author Doug Frost
• The annual Cheers Beverage Excellence and Supplier Awards
• The Opening Night Gala Reception with Celebrity Mixologists, and “I ? Dallas” Reception featuring Dallas Bar Stars and Beverage Excellence Award Winners
Stay tuned to this newsletter for the latest updates on Cheers Beverage Conference speakers, sessions, workshops, panels, tastings and social events. And remember to register by this Saturday, December 15, at CheersConference.com to save $300!
2-4 Basil leaves
1 oz. Agave nectar
2 oz. Sombra mezcal
Juice squeezed from ½ lime
Tear the basil leaves and place them in a Collins glass. Add agave nectar and use the edge of the bar spoon to cut into the basil. Fill the Collins glass with ice. Add Sombra mezcal. Squeeze in lime juice, fill with club soda, and garnish with lime wheel.
This drink was sent to us by Luis Grisko of Cowboy Ciao in Arizona. He created the drink when a guest asked for a drink using Sombra. H’d just finished making a Mojito for another guest and decided to make a few substitutions and create this cocktail.
2 oz. VSOP Cognac
1 oz. Crème de violette
¾ oz. Lemon juice
Shake all but the wine with ice and strain into a Champagne flute. Top with sparkling wine. Garnish with a rose petal or baby Orchid.
This drink was sent to us by Tiffany Soles, the bartender at Irvin Mayfield’s Jazz Playhouse in New Orleans.
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Heineken USA has introduced Tecate Michelada into the U.S. Michelada uses Tecate beer and blends it with the taste of lime, spices and a hint of chili pepper, the company says, creating a bold, balanced “flavored beer mix.”
Jacob’s Ghost is a new white whiskey available from Jim Beam. The clear, aged, whiskey, rested for at least one year in white oak barrels, is 80-proof and has aromas of light vanilla and sweet corn undertones, according to the company. Jacob’s Ghost is available for a suggested retail price of $21.99 for a 750-ml. bottle.
The newest product from John DeKuyper & Sons is Crave Chocolate Liqueurs, which feature three flavors: chocolate cherry, chocolate mint and chocolate chili. The premium line of liqueurs were launched for the holiday season. The cherry is complimented by hints of cocoa, the mint contains tastes of vanilla in addition to peppermint, and the chili features notes of vanilla and caramel, according to the company. Crave is available for a suggested retail price of $17.99 for a 750-ml. bottle.
Set menus often signify high prices stateside. If consumers opt for “the chef’s tasting menu,” with or without specific wine (or cocktail) pairings, it generally costs a pretty penny. A la carte options often seem more appealing to customers, not only because they can cost less, but also because they allow guests to choose what they want to eat.
When did Great Dining Become so Exhausting?
I recently read Bon Appetit’s latest list of top American restaurants. It is, not surprisingly, very San Francisco and Brooklyn focused—two places where I have spent a lot of time. But after two decades of covering the restaurant business, I think most of us are ready to move onto high-quality, less pretentious and time-consuming dining.
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