Room: A-101
Time: 1:30-2:15
"IS YOUR GENERAL MANAGER MAKING YOU MONEY?"
Bruno Dussin-GM of Osteria Del Circo- Bruno will address what GM's responsibilities are and how you make for better results. From opening to closing, GM's must have total input in the operation as well as making the most return for the owners.
Successfully passing this test will qualify the candidate as a USBG Spirits Professional. Ensuring employers and colleagues that they are knowledgeable and well versed in all spirit categories from every corner of the world as well as sake, beer, wine, service, history of cocktails, mixology and much more.
Test Fee: The first time level 1 is taken it is FREE for USBG members, any subsequent tests are $50 for USBG Members & $175 for Non-Members
Time: 3:00-3:45pm
"Raising Capital for Food and Beverage Establishments: An Overview of Trends and Necessities in Today's Marketplace"
Panel Leader: Brice Jones: Jones Hospitality Group
Panelist:
They will discuss the following:
Time: 4:00-4:45pm
"POUR BEER AND SAVE!"
Gary Monterosso
Star of "Still Crazy after all these Beers", writer and beer expert-Gary will speak about the basic pouring techniques for beer and how to save money pouring the correct way. How many bartenders over pour and waste beer? Now you will find out how to save up to 15% of your beer costs.
Speaker Bio
Room A-102
1:30-5:30pm
"ServSafe Alcohol Fundamentals of Responsible Alcohol Service Course and Exam"
Michael Pozit, ServSafe Alcohol Instructor, President Integrated Food Service Consulting.
The challenges surrounding alcohol service continue to increase. Challenges include rising alcohol liability premiums, sophisticated fake IDs, and the continued pressure from persons underage trying to consume.
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ROOM A 103
Time: 1:00-3:00pm
"DRINK WITH ALL YOUR SENSES"
Junior Marino
The Liquid Chef presents a seminar about stimulating the senses and drinking with all your senses. He will use over 100 different herbs, flowers, spices and other aromatics.
Speaker Bio
Room A-104
Time: 1:15-2:00pm
"HOW TO EFFECTIVELY APPLY SOCIAL MEDIA & ONLINE MARKETING TO YOUR BUSINESS AND BRAND"
Gene McCubbin President of Pop Labs, Inc.
Do it or lose. Social media and online marketing are the next stages in advertising and promotion. There is no turning back!
Speaker Bio
Time: 2:15-3:00pm
"WHO IS WINNING AND WHY?"
Chris Ytuarte Editor-In-Chief of Bar Business Magazine
Chris will discuss the reasons why some establishments succeed and why the others fail. Chris has traveled the US and has visited and experienced first hand hundreds of on-premise establishments. He has some simple solutions to become a winner.
Speaker Bio
Time: 3:15-4:00pm
"THE CUSTOMER IS ALWAYS RIGHT... Right?"
Brian Van Flandern Owner, Creative Cocktail Consultants.
With the emergence of great New York cuisine and stunning venues the third component of a successful restaurant is often overlooked: Customer Service. How can you create consistency within a cocktail program while defusing staff egos and giving the guest the best possible experience.
Speaker Bio
Time: 4:15-5pm
"LEVERAGING SPORTS ON TV, EVEN IF YOU AREN'T A SPORTS BAR"
Andrew Jaffee, Founder SBMX/SportsTV Guide
Sports is an attraction in all establishments. See why and how you can use sports to increase traffic.
Speaker Bio
Time: 2:30-3:15pm
"THE ABSOLUT STORY-HOW IT HAPPENED"
Richard Lewis, author of the "Absolut Book".
Richard headed up the advertising agency that brought Absolut to the US marketplace and made it the best selling vodka of all time. They will review the interesting hurdles and successes they achieved and why the Absolut caught fire.
Time: 3:30-4:15pm
"Maintaining Food Safety Training in a Challenging Economy"
William L. Weichelt is the Director of Marketing, ServSafe for the National Restaurant Association and has over 20 years of experience in the food service and food manufacturing sectors. In a challenging economy all business need to look at ways to reduce operating expense. In many instances the first area to be eliminated or greatly reduced is training. This session will look at the true cost of training and ways to improve your training ROI. We will also demonstrate various options the National Restaurant Association can provide to assist with training. Samples of our ServSafe Starters Program and ServSafe Course will be available.
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Alex Picken's world class panel of nightlife experts will feature effective industry innovations, marketing tips that work and winning promotional solutions. Attendees will Interact with some of the most successful east coast operatives who proved the power of their methods to achieve record results with club openings in top market cities, along with savvy industry advisors whose company services generate club owner demand nationally.
Steve Salvesen, Owner, RIP, Architects, Expediters for Nightlife Venues, East Coast 
Read more | Speaker Bio: Alex Picken, Mike York
2010 SEMINAR SCHEDULE-MONDAY
RoomA-101
Time: 1:30-2:15pm
"INCREASE REVENUE WITH WINE"
Paul Whiteley, Wine Director at Capital Grille
Paul will present ideas on pricing, quality of wines, presentation, menu and glass vs. bottle ideas for increasing your overall revenue. He will demonstrate why your wait staff, bartenders and sommeliers must have knowledge of pairings of wine and food so your customers are extremely satisfied.
Time: 2:30-3:15pm
"BEER MYTHS DEBUNKED"
Gary Monterosso
Star of "Still Crazy after all these Beers" and beer expert.
Gary will examine many of the commonly held beliefs regarding beer and set the record straight. Are dark beers stronger than light ones? If beer is warmed and then chilled, will it go bad? Can the color of the bottle affect freshness? What makes some beers dark and others light? Samples will be served.
Speaker Bio
Time: 3:30-4:15pm
"GET A HEAD START: HOW TO LIMIT YOUR LEGAL LIABILITY WHEN OPENING AND OPERATING AN ON-PREMISE ESTABLISHMENT"
Attorney Yana Zhuravel
Yana Zhuravel will guide you through the various legal hurdles that restaurant, nightclub and bar owners face when opening and operating their establishments, such as site selection and commercial lease structuring, health and fire code regulations, liquor and food service license procurement, business formation and dissolution as well as employment policies and guidelines. The objective of the seminar is to provide owners with strategies on limiting their liability while ensuring smooth business operation.
Speaker Bio
Room: A-102
Time: 12:30-2pm
"WINE AND FOOD PAIRING WORKSHOP"
Linda Lawry, Director and instructor of the International Wine Center
Participants will learn why some wine and food combinations are delicious and others don't work at all. They will experience first hand how the components of wine affect the flavors in food, and how each one changes the other. Everyone will leave with a set of food and wine pairing principles that can be applied to wine list and menu planning.
Speaker Bio
Room A-103
Time: 1:00-1:45pm
USBG - NY Chapter presents:
David Wondrich, Noted Cocktail Historian and Partner in Beverage Alcohol Resource David will "explore-the origin of cocktails and trends from past to present with information about the founding fathers of bartending--James Ashley of London, Willard of the City Hotel, Jerry Thomas, William Schmidt and Henry Ramos. Each was the most famous bartender of his day. He will make a drink from each, talk a about what it takes to be a superstar in the new age of bartending.
Time: 2:15-3pm
"MAKING YOUR ESTABLISHMENT UNIQUE"
Thomas Wicky.
Thomas Wicky developer of many 4-5 star establishments including The Breakers and Roca Raton Resort. Thomas has developed many of the top hotels, restaurants, nightclubs and bars in the US and throughout the world. He will discuss the working model that goes into developing a new concept, and carrying it through to opening day.
Speaker Bio
Time: 3:15-4pm
"DESIGNING A BEVERAGE PROGRAM THAT INCREASES REVENUE"
Alfred Martinez, Beverage Director for Benihana.
Alfred will show you how you design a beverage program based on demographics, type of food served why the beverage program will constantly evolve. He will demonstrate how you control your inventory and how you get the most bang for your buck.
Speaker Bio
Time: 4:15-5pm
"BUILDING YOUR BRAND"
Maurice Kanbar, Founder Of Skyy Vodka and Blue Angel Vodka, Inventor, Author, Philanthropist and Businessman. Maurice is one of the most inspiring and entertaining experts in the Food & Beverage field today.
Maurice introduced Skyy and Blue Angel Vodka to great fanfare to the marketplace. He will demonstrate the process by which a brand is developed, discussing the pros and cons, financing, marketing and promotion, etc. This will be 45 minutes of pure enjoyment and one to always remember.
Speaker Bio
Time: 2:30-3:45pm
"DISCOVERING LE COGNAC"
Join the King of Cocktails, Dale Degroff and cocktail historian extraordinaire, David Wondrich, partners in Beverage Alcohol Resource, joined by F. Paul Pacult of spiritjournal.com, leading wine, beer and spirits journalist as they lead a tasting and exploration of one of the World's most respected spirits, Cognac. Learn from Dale ,David and Paul about some of the most influential and historically important (and delicious) Cognac Cocktails, as well as modern interpretations that demonstrate the myriad opportunities for Cognac-based cocktails.
Time: 4-5:15pm
"THE HISTORY OF RUM"
Jonathan Pogash-The Cocktail Guru. William S. McCoy, an "honest lawbreaker" was one of the most well-known and infamous rum-runners in the United States during prohibition. Beginning with whiskies, and then moving on to sugar cane spirits, Captain McCoy traveled the eastern seaboard giving the kind folk exactly what they wanted: pure, untainted, uncut, clean spirit.
After a brief run-down of rum's history and how we got to prohibition, we'll explore Mr. McCoy's life and times while sipping some classic rum cocktails using Depaz and Appleton rums.
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Time: 1:30-2:15pm
"HOW YOUR DISTRIBUTOR CAN SAVE YOU MONEY"
Larry Romer, Vice President and General Manager of Southern Wine and Spirits-New York.
Larry will lead a discussion on how different products, promotions, specials, advertising buys, delivery and inventory control, postoffs, etc.
Speaker Bio
Time: 2:30-3:15pm
"TIPS ON CONTROLLING YOUR FOOD AND BEVERAGE COSTS"
Patrick Gionnini-Senior Food and Beverage Director of Mandarin Oriental Hotel- Patrick will discuss how 1st class establishments operate and control every aspect of the food and beverage inventory. Real life experiences blended with sophisticated controls allows for maximum savings. If it works for them, it will work for you.
Time: 3:30-4:30pm
"LASTED TRENDS IN COCKTAILS AND WINES"
Anthony Dias Blue, Editor in Chief of The Tasting Panel, WCBS Radio Wine Correspondence, Wine and Spirit Expert; Clay Gregory- President of NAPA Valley Destination Council and past President of Jackson Family Wines and executive at Robert Mondavi Company. The lively discussion will include the latest trends in both wines and spirits. How are cocktails and wines changing, why there are new trends, how does it affect your business and how to take advantage of these trends.
Speaker Bio
