Showcasing on-premise beverage insights, trends and tasting opportunities that build business and the bottom line. Agenda details subject to change.
Emcee Introduction and Welcome
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, […]
The New Vibe in Business
Joey Reiman • BrightHouse
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.
About Joey Reiman
Named Oneof the 100 people who will change the way the world thinks by Fast Company,Professor Joey Reiman is CEO & Founder of the global consultancy,BrightHouse, a company whose mission is to bring greater purpose to the worldof business. JoeyReiman’s newest book is called The Story of Purpose: The Path to Creating aBrighter Brand, a […]
Trends To Drive On‐Premise Success in 2015
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 […]
Thumbs Up or Thumbs Down
David Commer • Commer Beverage Consulting
Cindy Busi • Hardrock Cafe
Matt Durbin • Carlson Restaurants/Friday’s
Mac Gregory • Saint Marc USA
Todd Kronebusch • Buffalo Wild Wings
Stuart McGuire • Walt Disney Parks & Resorts
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 […]
Annual VIBE Beverage Consumer Trend Monitor
Mike Ginley • Next Level Marketing
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.
Scotch School! Scotland’s Beating Heart Is Your Soothed Soul
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” Bombard • Straight 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 Salisbury • Constellation Brands
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
Do Casual Dining Operators Really Provide Value to Consumers?
Warren Solochek • The 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?
Kegs to Coravin– The New World of Wine Delivery Systems
George Miliotes • Darden 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
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 Salisbury • Constellation Brands
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.
Providing an Operator Edge with Big Data
Bill Pecoriello • GuestSciences LLC and Consumer Edge Research LLC
Knowing your consumer – GM and Amex are combining their data resources to link 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.
Better Taps, Better Beer, Better Profits
Stephen Beaumont • Beaumont 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 Casey • Kathy Casey Food Studios & Liquid Kitchen
Social Media Targeting And Tools In The Alcohol Beverage Space: Keeping it Legal
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.
HOW THEY DID IT
Stanley Novack • Sammy's Beach Bar & Grill
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?