Cheers January/February 2013

Cheers is dedicated to delivering hospitality professionals the information, insights and data necessary to drive their beverage business by covering trends and innovations in operations, merchandising, service and training.

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STIR THINGS UP C H E E R S B E V E R A G E C O N F E R E N C E 2013 STIR THINGS UP! WITH A LINEUP OF FORWARD-THINKING OPERATORS AND INDUSTRY EXPERTS DOWNTOWN DALLAS: FEBRUARY 12 - 13 A new year calls for bold new direction. Put the Actionable Industry Research Findings strategies that haven't worked behind you, and head into 2013 with a whole new attitude – a willingness to try cutting-edge strategies with the potential to put your bar operation over the top. Exclusive research from The Beverage Information Group reveals today's on-premise trends, plus Next Level Marketing offers insight into what the top 25 chains are pouring. We're ready to STIR THINGS UP! with a lineup of forward-thinking operators and industry experts who continue to raise the bar for on-premise excellence. Take part in our workshops, round robin discussions, tastings and more to learn what your peers are doing to succeed and share some of your own strategies for success. Tastings The Yard House Success Story Workshops on mixology and category management; a Craft Beers and Spirits Showcase, peer group round robin discussions led by subject-matter experts, gala receptions featuring Celebrity Mixologists Tony AbouGanim, The Modern Mixologist; Kathy Casey, owner, Kathy Casey Food Studios – Liquid Kitchen; and Dale DeGroff, author and mixologist; Beverage Alcohol Resource; Dallas Bar Stars, Beverage Excellence Award Winners; and much, much more! Steele Platt, founder of the booming beer-centric dining chain Yard House Restaurants, shares wisdom and war stories from his 35 years in the restaurant and bar business, plus insight into what operators need to complement a beverage program. Profits, Promotions and Pizzazz: Keep Your Concept at Its Peak Experts from T.G.I. Friday's, Front Burner Restaurants and Tavistock Restaurants team up to reveal tips and tactics to help boost beverage program success. Registration is quick and easy at, where you'll find full program details and accommodation information. See you at the conference! The Modern Mixologist Tony Abou-Ganim takes on vodka cocktails, while Master Sommelier, Master of Wine and Author Doug Frost shares his expertise on emerging wines. PLUS

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