Showcasing on-premise beverage insights, trends and tasting opportunities that build business and the bottom line.
YOU COULD WIN!! STOP AND SEE OUR SPONSORS IN THE BREAK AREA FOR DETAILS ON RECEIVING YOUR SHARE OF THE $5000 IN AMERICAN EXPRESS GIFT CARDS.Purpose Inspired Growth and Leadership
Roy Spence • GSD&M
Bally's Grand Ballroom
50
min
min
The organizations and leaders who will create the future will all have one characteristic in common: they will be ‘Purpose Inspired.’ They will be driven to improve lives—not as philanthropy, but as the core business strategy. Winning on Purpose will be the mantra and the accelerator of passionate employee engagement, life improvement innovations and exceptional and sustainable performance. Jim Collins, best-selling author of Good to Great said of Roy Spence… “Roy Spence is dedicated to the idea that true greatness comes in direct proportion to passionate pursuit of a purpose beyond making money and has inspired and changed leaders in every sector.”
About Roy Spence
Roy Spence is Co-Founder and Chairman of GSD&M, a national and leading marketing communications and advertising company. He is also Co-Founder and CEO of The Purpose Institute, a consulting firm whose mission is to help people and organizations discover and live their purpose. Along with Haley Rushing, Spence co-authored the Wall Street Journal best-selling book,… Read More »
Staying Relevant In Turbulent Times
Joseph Tripodi • Coca-Cola
Bally's Grand Ballroom
50
min
min
Joe will be sharing his leadership perspective on the macro forces impacting our industry, which are full of challenges and possibilities, and thought provoking strategies for engaging the market, delivering shared value, and building a network advantage to drive marketing leadership and sustainable growth in a turbulent world.
About Joseph Tripodi
Joseph V. Tripodi is Executive Vice President and Chief Marketing & Commercial Officer of The Coca-Cola Company. Mr. Tripodi leads the global Marketing, Customer Management and Commercial Leadership efforts of the Company to develop and leverage its capabilities, brands and properties to meet the needs of consumers and customers worldwide to drive profitable growth. Mr.… Read More »
Trends in Adult Beverage: On-premise In Focus
Donna Hood Crecca • Technomic, Inc.
Dave Henkes • Technomic, Inc.
Bally's Grand Ballroom
35
min
min
Adult beverages are key drivers of restaurant sales, and identifying the growth categories in spirits, wine and beer is crucial to drink program success. But what exactly is the state of the drinks business in chain restaurants and hotels and where are the opportunities for growth in 2013? This session will present highlights of a ground-breaking study by Technomic that involves fact-based research and expert analysis of the on-premise market.
About Donna Hood Crecca
Donna Hood Crecca is the Senior Director of the Adult Beverage Resource Group at Technomic Inc. She is a veteran of the drinks industry, having written about beverage alcohol in on-premise establishments and at retail for nearly two decades. Before joining Technomic, she was Publisher & Editorial Director of Nightclub & Bar magazine; prior to… Read More »
About Dave 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… Read More »
VIBE Vista Operator Awards
Stephen Barth • HospitalityLawyer.com
Bally's Grand Ballroom
30
min
min
VIBE recognizes chain beverage executives for excellence in their corporate beverage programs, professionalism, and creativity in a variety of categories. Two sets of awards are given to recognize the specific parameters that apply to each on-premise industry sector. Winners are selected by a panel of beverage professionals against a specific set of criteria.
About 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… Read More »
VIBE “Pour It On” Cocktail Party Extravaganza (Full Conference Attendance Invited)
Skyview 5 & 6 – 26th Floor, North Tower
2
hours
hours
We’re ready to Pour It On—wines to whet your whistle, a bevy of beers and incredible cocktails created by some of the industry’s top mixologists. Pinnacle Sponsor Mixologists: Tony Abou-Ganim, The Modern Mixologist, will showcase cocktails using products from Pernod-Ricard. Chef/Mixologist, Peter Serantoni of Fork in the Road, will showcase drinks using products from Diageo. Jason Littrell of Critical Mass Events will create drinks for Constellation and Jeremy Merritt will showcase drinks from Coca-Cola Refreshments.
Moving among Cameo Sponsor Stations, attendees will find the following Cameo Sponsor Mixologists pouring it on: Charlotte Voisey & Kathy Casey for William Grant and Monin. Adam Seger for Campari and Tree Top. Matt Seiter for Torani and Luxco. Kim Haasarud for Rémy-Cointreau. Jeff Underwood for E. & J. Gallo and Kerry Ingredients & Flavours. Plus palate-pleasing wine and beer selections span the globe to provide a “color-your-world” of taste and flavor.
Day 2 – CORE Silent Auction
Bally’s Grand Salon/VIBE Recharge Lounge
4
hours 30
min
hours 30
min
Final Bids are taken 'til 1:30 p.m. Winners will be posted by 3:00 p.m. Winners and donated items will also be posted on www.COREgives.org.
Building Sales By Targeting Key Customer Groups
Warren Solochek • The NPD Group, Inc.
General Session Ballroom
The competitive environment for restaurants continues to be difficult. More promotions and LTOs have resulted in greater fragmentation and less loyalty among restaurant visitors. To accelerate sales, restaurants must begin targeting and communicating with key user groups with differential messaging surrounding beverage and food preferences. A single message to a broad audience is no longer as effective as it once was. The discussion in this session will center around the key differences in beverage and food preferences among key user groups: Those aged 21-34; 35-49 and 50+ years old. How are these groups similar and how are they different? Does gender play a role across any of these buyer groups? Based on the findings presented in this session, attendees will be able to better understand key differences specific to each of these groups in use of spirits and wine by variety and brand, the consumer selection process, and what each group would do if their preferred brand was not available.
Exploring Current Wine Trends and Future Profit Opportunities
Steve Fredricks • Turrentine Wine Brokerage
Bronze 3
The Global and domestic bulk wine and grape markets are the early indicators for changes in the market, be that new varieties, regions or price points. What are the current trends and likely future opportunities coming your way? I will review the current supply and demand in the market and offer some insights into the current market trends for the various varieties and regions around the world.
Maximizing Beverage Profitability
David Commer • Commer Beverage
Bronze 4
Join David as he takes you through on time tested and proven strategies for optimizing beverage profitability in an on premise operation. Commer has amassed a wealth of knowledge in his 35 years of experience in restaurant management, beverage marketing and over a decade as a beverage consultant. Bring a notepad and questions as David reviews best practices for improving your beverage profitability!
A Journey Along the American Whiskey Trail… Bourbon, Rye & Tennessee
Tony Abou Ganim • Modern Mixologist
Bronze 2
Experience an informative look at America’s spirit, whiskey. From the early beginnings of Rye whiskey, to Tennessee and finally Bourbon, the distinctive whiskey of the United States. Through a comprehensive tasting you will learn what makes each of these straight whiskies unique and completely American. Tony will also touch on some of the Classic Cocktails that helped make American whiskey famous. It is sure to be an entertaining ride!
Annual VIBE Beverage Consumer Trend Monitor
Mike Ginley • Next Level Marketing
General Session Ballroom
This session will feature the latest on-premise beverage trends from the annual VIBE custom consumer trend study. As always the session will be packed with actionable beer, wine and spirit cocktail trends that will help you sharpen your beverage program. The VIBE Advisory Council operators supply the majority of the questions for this study so this is your chance to see what is on the minds of the industry’s the top operators. The session also includes a visual tour of the top trends making their way onto the latest national chain menus and will conclude with the ten trend predictions for 2013.
Spirits: What’s Hot and What’s Not?
David Commer • Commer Beverage
Tony Abou Ganim • Modern Mixologist
Francesco Lafranconi • Southern Wine & Spirits
Kim Haasarud • Liquid Architecture LLC
Charlotte Voisey • William Grant & Sons
Bronze 4
Back again by popular demand, this popular session reviews spirits trends with some of the best and brightest. Join David Commer and his panelists as they weigh in on their thoughts what’s hot and what’s not in the spirits world.
Wines: Back to The Future
David Pennachetti • Wine Guru Services, LLC
Bronze 3
Your taste buds may recognize some old friends at this wine tasting that connects the past with future directions from forward looking vintners. What will be back in vogue? Are they making a first time appearance or getting a face lift from their former selves?
Beer: Selection, Service and Success In a Challenging Beer Market
Ray Daniels • Cicerone Certification Program
Matt Durbin • Carlson Restaurants/Friday’s
Todd Kronebusch • Buffalo Wild Wings
Kip Snider • Yard House Restaurants
Bronze 2
Savvy consumers—as well as explosive growth in the number of brewers and beers—have made beer service more challenging than ever. Generating profitable volume while maintaining beer quality and knowledgeable service can be an elusive goal. This veteran panel will tackle timely issues and answer questions facing bars and restaurants as they strive to build beer volume and profits in 2013.
Beverage Alcohol Trends within the Hotel Segment
Dave Henkes • Technomic, Inc.
General Session Ballroom
The hotel F&B segment has been one of the fastest growing areas within the on-premise channel. Using a variety of research conducted within hotel F&B, Technomic will discuss key trends impacting beverage alcohol consumption. This session will share consumer and trade insights into “what’s hot” and how behavior is shifting within this segment, and will also provide thoughts and implications for generating incremental growth in this segment.
Crafting Great Draft Lists
Nicole Erny • Cicerone Certification Program
Bronze 3
In today’s endless landscape of emerging draft beers, creating a balanced list is more confusing than ever. Make sure you’re equipped to create a great list featuring today’s best-selling styles and with a little something for everyone—whether a strict American lager drinker or a total craft beer nerd.
Making Beverages and Those That Make Them, Better!
Michael “Bumby” Bombard • Straight Up Beverage Solutions
Bronze 4
An in-depth look at your glassware program. Find out how your current glassware could be costing you more money than saving it. Learn new trends in glassware and how to use it to maximize sales. Drinks and trends keep changing. Is your training program adapting? A look at bartender skills and how to maintain and enhance them through the ever-changing cocktail culture. Do your bartenders really know how to make a rum and Coke properly? We will be covering drink-making techniques, garnishing FYIs, plus glassware trends, wants and must-haves.
Tapping Potential: Cocktails on Tap
Kathy Casey • Kathy Casey Food Studios & Liquid Kitchen
Matt Seiter • Sanctuaria, St. Louis
Kevin Diedrich • Jasper’s Corner Tap & Kitchen
Danny Ronen • Liquid Kitchen, Oakland
Bronze 2
The hot trend of cocktails on tap and pre-batching can be the profitable answer to producing high-labor, multi-ingredient, fresh and craft cocktails. This panel of experts will share their opinions, methods and successes—and how it has enabled their establishments to offer complex cocktails, consistently and easily—including standard pre-batching pluses and minuses as compared to tapping cocktails. Also included will be a demonstration of how to pre-batch a cocktail and a review of the equipment needed at your bar to implement this system.
Beverage Alcohol Trends within the Hotel Segment
Dave Henkes • Technomic, Inc.
Bronze 2
The hotel F&B segment has been one of the fastest growing areas within the on-premise channel. Using a variety of research conducted within hotel F&B, Technomic will discuss key trends impacting beverage alcohol consumption. This session will share consumer and trade insights into “what’s hot” and how behavior is shifting within this segment, and will also provide thoughts and implications for generating incremental growth in this segment.
Annual VIBE Beverage Consumer Trend Monitor
Mike Ginley • Next Level Marketing
Bronze 4
This session will feature the latest on-premise beverage trends from the annual VIBE custom consumer trend study. As always the session will be packed with actionable beer, wine and spirit cocktail trends that will help you sharpen your beverage program. The VIBE Advisory Council operators supply the majority of the questions for this study so this is your chance to see what is on the minds of the industry’s the top operators. The session also includes a visual tour of the top trends making their way onto the latest national chain menus and will conclude with the ten trend predictions for 2013.
Building Sales By Targeting Key Customer Groups
Warren Solochek • The NPD Group, Inc.
Bronze 3
The competitive environment for restaurants continues to be difficult. More promotions and LTOs have resulted in greater fragmentation and less loyalty among restaurant visitors. To accelerate sales, restaurants must begin targeting and communicating with key user groups with differential messaging surrounding beverage and food preferences. A single message to a broad audience is no longer as effective as it once was. The discussion in this session will center around the key differences in beverage and food preferences among key user groups: Those aged 21-34; 35-49 and 50+ years old. How are these groups similar and how are they different? Does gender play a role across any of these buyer groups? Based on the findings presented in this session, attendees will be able to better understand key differences specific to each of these groups in use of spirits and wine by variety and brand, the consumer selection process, and what each group would do if their preferred brand was not available.
4:15 pm
Summary of what has taken place and things to come
Stephen Barth • HospitalityLawyer.com
Bally’s Grand Ballroom
Supplier Awards
Stephen Barth • HospitalityLawyer.com
Bally's Grand Ballroom
20
min
min
These yearly awards go to companies in four categories; Beer, Wine, Spirits, Alcohol-free beverages, mixes and flavors. Companies are judged on business building (including innovation, creativity, unique and effective ideas, training) and service and support (including communication, responsiveness, understanding operator’s needs). There will be one large company and one small company winners in each category. Awards are voted on by chain restaurant, hotel, cruise line, and casino operators.
About 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… Read More »
The Starbucks Experience–5 Principles for Turning Ordinary into Extraordinary
Joseph Michelli • Business Consultant & Author
Bally's Grand Ballroom
45
min
min
By strategically focusing and executing on the details of the internal and external customer experience, Starbucks has become an employer and coffee provider of choice. In essence, Starbucks has become a name synonymous with coffee itself. While most people see Starbucks as a coffee company that serves people, its success is based on the inverse. It is a people company serving coffee. In this keynote or workshop, Dr. Michelli shows frontline workers and business leaders how to “stage” and perform on their brand’s promise. He analyzes the importance of identifying a desired emotional connection with the customer. Further, Dr. Michelli helps participants see the important distinction between “good” and “bad” profit (for example, bad profit is that made at the expense of the customer need). Using principles like “Make it Your Own,” “Surprise and Delight,” and “Embrace Resistance,” Dr. Michelli shows how to create the ultimate customer experience. Lights, camera, action – your experience awaits.
About Joseph Michelli
As an organizational consultant with an up-close view of some of the most successful and transformative corporations in the world, Dr. Joseph Michelli delivers the tools that businesses need to create joyful, memorable, and meaningful experiences for both their customers and employees. From studying such experiential branding pioneers as Ritz-Carlton Hotels and Seattle’s Pike Place… Read More »
LAST CALL… VIBE VERY HAPPY HOUR
Tony Pereyra • The Spirits in Motion
Phil Wills • The Spirits in Motion
Skyview 5 & 6 – 26th Floor, North Tower
2
hours
hours
Join us to Get Happy with your choice of wine, beer and spirit libations from VIBE 2013 sponsors. Last call for specialty drinks, as Pinnacle Sponsor Mixologists, Tony Pereyra and Phil Wills put their talents to work showcasing one more idea for flavorful and profitable concoctions for your drink menus. Last call for farewells to new and old friends. Make a toast and have a taste of small plate selections that may even provide a final tip to take back for your own Happy Hour menu. Thanks for coming. Imbibe the VIBE!
About Tony Pereyra
Since 2000, Tony Pereyra has been involved in beverage operations. Tony started his career with T.G.I. Friday’s as a bartender, and worked at various locations for the company for over six years with focus on: New store openings, Team Training and Development. He later pursed other opportunities involving bar program rollouts as well as beverage/recipe… Read More »