Agenda

Showcasing on-premise beverage insights, trends and tasting opportunities that build business and the bottom line. Agenda details subject to change.

Download Agenda (PDF, 277k)

Monday, March 30th

9:00 am to - 3:00 am

NC&B Keynote Speakers, Conference Sessions (Las Vegas Convention Center)

9:00 am to - 3:00 am

VIBE Registration – Ballroom Foyer, 2nd Fl

Day One: Tuesday, March 31

8:00 am to - 5:00 am

VIBE Registration Open – Ballroom Foyer, 2nd Fl

8:45 am to - 10:35 am

Continental Breakfast in Registration Area (NEW)

9:00 am to - 5:00 am

VIBE Pinnacle Sponsor Lounge/Non-­Al Bar – Grand Ballroom 1-4

10:00 am to - 10:30 am

NC&B Show Floor Opens Exclusively for VIBE Attendees

12:00 pm to - 5:00 pm

Technology Innovation Center -­ Madison A‐B

12:15 pm to - 1:45 pm

Networking Luncheon -­ N9NE Restaurant

2:00 pm to - 2:15 pm
15
min

Emcee Introduction and Welcome

Tony Abou GanimModern Mixologist
Jon TafferNightclub & Bar Media Group
15
min

Emcee for the 2015 VIBE Conference: Tony Abou-Ganim Welcome: Jon Taffer

About Tony Abou Ganim

Tony Abou-Ganim is widely regarded as one of the pioneering and leading bar professionals in the world. He has made dozens of national TV appearances on shows including TODAY, Iron Chef America, Good Morning America, CBS This Morning, CNBC, Fox News and more. Abou-Ganim is the author of The Modern Mixologist: Contemporary Classic Cocktails (Agate, […]

 
2:15 pm to - 3:15 pm

Opening Keynote

1
hour

The New Vibe in Business
Joey Reiman

1
hour

We can survive 40 days without food, four days without water but our minds can only survive 30 seconds without meaning. Human beings are meaning-seeking creatures who thirst for greater purpose. Purpose has emerged  as  the  most  powerful  tool  in  commerce  and  Joey  Reiman  has  come  forth  as  the  world's  leading expert on bringing purpose to the world of business, helping companies discover, articulate, and activate  their  purpose. Named One  of  the  100  people  who  will  change  the  way  the  world  thinks by  Fast  Company, Joey Reiman is CEO & Founder of the global consultancy & International Center for Applied Purpose, BrightHouse, a company whose mission it is to bring greater purpose to the world of business. Reiman’s newest book, The Story of Purpose: The Path to Creating a Brighter Brand, a Greater Company, and a Lasting Legacy, has been named by The News & Observer as one of the top 25 books for Corporate America. Reiman takes you on a storytelling journey of purpose-­‐driven companies that will help you guide, inspire,  and  transform  your  own  organization. You  will  learn what  makes  your  company  distinctive  and  discover the force behind your organization that no competitor can replicate, serving you the best meal for your soul.

 
3:15 pm to - 4:00 pm

VIBE Vista Operator Awards – Tony Abou-­Ganim & Edward Korry

4:00 pm to - 4:20 pm

Supplier Awards – Donna Hood Crecca & Tony Abou‐Ganim

4:20 pm to - 4:40 pm

Logistics Break

4:40 pm to - 5:35 pm
55
min

Trends To Drive On‐Premise Success in 2015

Donna Hood-CreccaTechnomic, Inc.
Dave HenkesTechnomic, Inc.
55
min

Tapping into emerging trends is crucial to succeed in today’s take-share environment. With growth expected to remain slow throughout 2015, unique and exciting beverage programs can be the differentiating factor for restaurants looking to build incremental sales opportunities. Technomic adult beverage experts David Henkes and Donna Hood Crecca will share current market and consumer insights, outlining forward-thinking strategies to spark increases in drink sales and profits and improve guest satisfaction.

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 […]

About Dave Henkes

David Henkes is a Vice President at Technomic, Inc. and is responsible for directing strategic consulting and research assignments for supplier, operator and trade association clients active in the food and beverage industries. His specific responsibilities include client development, industry and competitive research, project oversight, study design, analysis of research findings and client reporting. He […]

 
5:30 pm to - 5:40 pm

Closing Comments -­ Emcee Tony Abou-­Ganim

5:40 pm to - 6:00 pm

Break

6:00 pm to - 6:30 pm

The View…The Moon…and The Stars of VIBE Cocktail Party
Open for OPERATORS ONLY

6:30 pm to - 8:30 pm

The View…The Moon…and The Stars of VIBE Cocktail Party
Open for ALL

Day Two: Wednesday, April 1

8:00 am to- 5:00

Technology Innovation Center -­ Madison A­‐B

8:00 am to- 4:00

VIBE Pinnacle Sponsor Lounge/Non‐Al Bar – Grand Ballroom 1­‐4

8:00 am to- 4:00

VIBE Registration Open – Ballroom Foyer, 2nd Fl

8:30 am to- 10:00

Networking Breakfast – N9NE Steakhouse – Casino Level

9:00 am to- 2:00

Day 2 CORE Silent Auction – Final Bids taken until 2:00 p.m.
Grand Ballroom 1-­4

10:00 am to- 10:05

Emcee Welcome & Introduction

10:00 am to- 11:15
1
hour 15
min

Thumbs Up or Thumbs Down

David CommerCommer Beverage Consulting
Cindy BusiHardrock Cafe
Matt DurbinCarlson Restaurants/Friday’s
Mac GregorySaint Marc USA
Todd KronebuschBuffalo Wild Wings
Stuart McGuireWalt Disney Parks & Resorts
1
hour 15
min

This standing room only session is back for a fourth year and moved into the General Session by popular demand. This year, the panel will consist of beverage executives from multi-­‐unit operations with hands-­‐on experience with trying and sometimes failing as they keep up with the trends. Please join David Commer  and  panelists  as  they  weigh  in  on  their  thoughts  about  what’s  hot  and  what’s  not  in  a  chain  environment within the beverage category. Hear real life examples as our panelists share their thoughts and experiences on liquor, beer, wine and alcohol-­‐free trends.

About David Commer

David Commer is a Chain Account Beverage specialist with over 35 years experience in the hospitality industry.  Since 2001, Commer Beverage Consulting has provided independent and unbiased beverage services and strategies to many hospitality clients including Applebee’s, TGI Friday’s, Maggiano’s, Cheddar’s, Uncle Julio’s and Mimis Café among others.  On a project basis, Commer provides sales […]

 
11:15 am to- 11:30

Break

11:30 am to- 12:30

Workshop Series # 1

Grand Ballroom 2-3

Annual VIBE Beverage Consumer Trend Monitor

Mike GinleyNext Level Marketing
Grand Ballroom 2-3

This session will feature the latest on-premise beverage trends from the Annual VIBE On-premise Consumer Trend Study. This is always one of our most popular break-out sessions because it is packed with actionable beer, wine and spirit cocktail trends that will help you sharpen your beverage program. The study is fielded exclusively for the VIBE Beverage Conference and includes questions supplied by the VIBE operators. This year’s study will also include questions supplied by the VIBE suppliers. The Annual VIBE On-premise Consumer Trend will be fielded in January, 2015 so that the information is the most current available for the March conference. All of the study’s 500+ participants will be on-premise national chain beverage consumers making the results highly actionable across beer, wine, spirit cocktail and alcohol free beverages. This year’s results will be presented along with the most recent drink menu visuals to help illustrate the key trends.

tasting

Scotch School! Scotland’s Beating Heart Is Your Soothed Soul

Heather GreeneFlatiron Room

Can you explain the between a blended malt scotch and a blended scotch? Do you stumble when trying to pronounce Glendronach or Bunnahabhain? What's behind the new league of luxury six-figure Scotches? Join renowned whisk(e)y expert Heather Greene as she takes you on a journey to uncover some of the most compelling questions new drinkers are asking today. While answering these questions and more, Heather will lead you through a tasting of six styles, and promises that you'll walk away with some killer new Scotch tasting skills and a soothed soul to boot.

Designing the Perfect Cocktail

Michael “Bumby” BombardStraight Up Beverage Solutions

Great ingredients are extremely important to making a great drink, but they are only as good as their counterparts and their creator… the glassware and the ice used is vital in delivering a great experience and the one delivering the cocktail needs to be well-versed in their art. Join us while we take a look at glassware trends, new styles, and why some Glassware could not only save you money, but could easily increase sales. We are also going to discuss Ice… its shapes, its clarity and how your ice can not only make a better drink and increase sales, but can save you money. Lastly, we are going to cover drink making techniques and bartender “tricks of the trade” that will ensure if you have great ingredients, the right glass, the perfect ice then you will have the perfect cocktail!

Technology Solutions You Can Use Monday Morning

Ben SalisburySalisbury Creative Group, Inc.

This panel will tap into the experience and knowledge of the top three marketing agencies currently serving multi-unit operators and explore their one-stop shop, turnkey technology offerings. While the technology tools available for restaurant & hotel operators are changing rapidly, we will explore the tools that are available today! Topics will include managing and executing promotions, education/training; incentives; and custom marketing materials

12:30 pm to- 2:00

Networking Lunch – N9NE Steakhouse

Casino Level

2:00 pm to- 3:00

Workshop Series # 2

Do Casual Dining Operators Really Provide Value to Consumers?

Warren SolochekThe NPD Group, Inc.

Over the past five years Casual Dining chains have increased the level of promotional offerings offered to consumers. This has been done to drive visits in a slow/no growth environment. Yet, there has not been an increase in visits to CDRs since the end of the recession. The lack of growth among CDRs leads one to the conclusion that the promotions that are being run do not provide enough of a value to incent visits. The objective of this session will be to explore the promotion trends for CDRs since the recession ended and determine if the offerings are providing value. In the eyes of consumers, how does value get translated in restaurants beyond discounted prices? What strategies and tactics should be considered to drive visits and build customer loyalty to a chain?

tasting

Kegs to Coravin– The New World of Wine Delivery Systems

George MiliotesDarden Restaurants, Inc.

Preserving the wine and the bottom line are not mutually exclusive. Today systems exist to provide tasting flights of high end products with no risk of product loss. Bottles, boxes, cases, kegs, inert gas and vacuum systems provide options no matter what price point you seek to offer to your guests. Our session will demonstrate systems for wine containment, purchasing and preservation then we’ll taste some of the results

Hotels: Understanding the New Reality

Dave HenkesTechnomic, Inc.
Bob MidyetteIntercontinental Hotels Group
Emily WinesKimpton
The hotel segment continues to be one of the fastest growing on-premise segments, but the complexity of the segment remains a challenge for many suppliers. Lodging operators need to innovate in multiple service areas, and the ability to keep guests on property and bring in outside consumers can drive success. This session will touch upon key themes and beverage trends impacting the lodging segment in 2015 and beyond, and will include a panel of three lodging operators that will discuss ways to succeed in this channel.

Technology Tools and Tactics for Today (and Tomorrow)

Ben SalisburySalisbury Creative Group, Inc.

The discussion will involve the latest and greatest, customer-focused tools in use today. Tabletop kiosks put the ordering and payment processing in the hands of consumers, aid in the acquisition of loyalty program participants and facilitate immediate customer feedback. Hand-held tablets aid in merchandising the food and beverage offerings resulting in a more robust, interactive shopping experience for guests. Consumers who bring their own mobile devices to the dining experience can find a restaurant, utilize coupons, make reservations, and find friends. There is also a plethora of mobile device apps designed to generate store traffic and provide custom eating and drinking experiences. This panel will full explore where these technologies are today and where they’ll be in the coming years.

3:00 pm to- 4:00

Break

3:15 pm to- 4:15

Workshop Series # 3

Providing an Operator Edge with Big Data

Bill PecorielloGuestMetrics

Knowing your consumer – GuestMetric is combining their data resources to credit card demographics and linking the “who” behind the “what” (time, place, occasion, items ordered); this allows operators to better target their customers with the best product offerings to drive sales and traffic.  These operators are also using the latest Business Intelligence tools and Benchmarking to determine assortment and pricing; and using Category Management tools to work with suppliers (promotional programs, measure returns) to improve their profits and gain and edge in the market. The discussion will help other operators and suppliers understand that in the era of Big Data, ground breaking insights about  the consumption behavior of their own consumers and the overall market place can be used to improve profitability by better understanding their consumers, how they drink/eat and how to price/assortment/promote in order to maximize profits.

tasting

Better Taps, Better Beer, Better Profits

Stephen BeaumontBeaumont Drinks

Co-author of The Pocket Beer Guide 2015 and The World Atlas of Beer, Stephen Beaumont, leads a panel of draft beer experts who will show you how and why your beer taps may right now be costing you money, and how to remedy the situation. Topics covered will include gas mixtures, keg sizes and profitability, foaming and line infection, the growing use of one way kegs and how to pour the best – and most profitable – pint of ale or lager.

Bar Roll Outs – Refreshers and Re-Do’s

Kathy CaseyKathy Casey Food Studios & Liquid Kitchen
Ashley CeraoloCalifornia Pizza Kitchen

Is your bar layout relevant to today’s offerings? Does your concept need a total beverage overhaul? Do you struggle with rolling out seasonal beverage LTO’s? Does your training program embrace today’s worker? Join Kathy Casey and industry leaders as they share their personal experiences, tips and techniques, challenges and successes for new beverage program roll outs from total re-do’s to brand beverage refreshers to LTO best practices. Seminar will cover defining new programs, bar layout and smallwares for today’s fresh beverages, how to get consistency, consistency, consistency, training and taking it to the field.

Social Media Targeting And Tools In The Alcohol Beverage Space: Keeping it Legal

Elizabeth DiContiGrayRobinson, P.A.

It is not a fad. Social is mainstream and it is here to stay. Are you a retailer trying to understand how to talk to your consumers in a legal, compliant way, using social media? Are you trying to use supplier dollars to create alcohol beverage programs involving social media, through engagement, devices, and more? We market socially now online, via mobile, and on the premises using tablets and other devices. “Tied house” laws, which govern the financial relationships among all three tiers are not keeping pace with our social world. Members of all three tiers are moving to technological marketing, and need to understand how to integrate traditional tied house restrictions into this activity in order to keep things legal. We will discuss some examples of state alcohol beverage enforcement policies in the social media context, and will also address how to use social targeting and tools in state environments where specific policies have not been adopted yet.

4:15 pm to- 5:45

Networking Break

4:45 pm to- 4:50

Emcee Welcome Back -­ Tony Abou-­Ganim

4:50 pm to- 5:55
1
hour 05
min

HOW THEY DID IT

Stanley NovackSammy's Beach Bar & Grill
1
hour 05
min

Learn how this year’s honorees actually put together their award winning programs so that you and your organization can start generating ideas for next year and maybe even receive your own VIBE Vista Award.  You’ll hear the answers to such questions as:

  • Where did their ideas come from?
  • What were their objectives?
  • What were they trying to achieve?
  • How did they develop their program?
  • What was the basis – product, seasonal, trend, food, health, corporate initiative,
  • Whom did they need to sell the program to (within their organization) and how did they go about it?
  • Who was involved in program development?
  • Did they have both internal & external resources?
  • How did they decide on timing, POP material and advertising?
  • Did they do any external advertising (LTO, FSI, etc.)
  • What role did staff and management training play and who developed that training?
 

And, you will have the opportunity to ask your own questions.

 
5:55 pm to- 6:00

Closing -­ Emcee Tony Abou-­Ganim

6:00 pm to- 8:00

Rockin’ on the Rocks Happy Hour & Hors d’oeuvres – The Moon