Nightclub & Bar Convention and Trade Show - March 1-4, 2009 - (Page 14) soMething for everyone Smart Bar Security, Part 2: Preventing Lawsuits by Knowing the Limits Robert C. Smith President & CEO, Nightclub Security Consultants Inc. Are bouncers too heavy-handed? Club and bar security workers need to enforce the rules that keep their establishments safe, but they have to know where to draw the line to prevent lawsuits. This session will outline the legal limits of using force, the importance of documentation and the situations that merit a customer’s arrest. Attend Part 1 and 2 of these security sessions by Robert Smith to earn a certificate of completion. tuesday, March 3 10:00 – 11:00am Creating a Profitable, Sales-Building Bar Menu Why a Food Menu but No Beverage Menu? Mark Vidano, Vice President of Operations, MarkeTeam Inc. Consumers tell us again and again that a good beverage menu helps them make their decision when purchasing a beverage. What are the key components to building this vital sales tool? How do you use a menu to lead customers to a decision that they’re happy with and that makes you MORE MONEY? Twenty-five-year industry veteran Mark Vidano will walk you through the process step-by-step: • Consumer research to help you make your decisions • How your distributors and suppliers can help • Developing the right drinks and creating a beverage “brand” • Engineering the menu • What’s important and what’s not Responsible Service Training for the New Millennium Panelists: Sam Stanovich, Director, ServSafe Alcohol Adam Chafetz, President & CEO, Health Communications Moderator: Donna Hood Crecca, Editorial Director, Nightclub & Bar Magazine Educating staff to serve responsibly is essential for every bar, nightclub and restaurant operator. Now, bringing this crucial education has never been easier or more effective, thanks to new training formats and systems that speak to not only your operational needs and resource limitations, but also the way your employees learn best. Hear from top training program developers from organizations including ServSafe Alcohol and Health Communications/TIPS about the latest in training delivery and new ways of learning as well as ways to make yours a culture of responsible service. Harness the Power of Music! Wyatt Magnum President, CMS & Magnum Music Group Music has the power to set the tone of your nightclub, restaurant, sports bar or lounge. Industry expert Wyatt Magnum will share invaluable secrets for optimizing your nightly music presentation. He’ll give you the inside scoop on computer music systems, crowd rotation methods, BPM programming and much more. Elevating the image of Beer on your Menu Ed Farley Dir., On-Premise Operations, National Retail Sales, Anheuser-Busch, Inc. The world’s largest brewer will bring you the latest strategies to increase sales of beer through menu planning and development. Beer leads the alcohol beverage industry in dollar sales and consumer preference in the on-premise market. This is why it is more important than ever to enhance the image of beer on your menu and behind the bar. Ed Farley will show you how to communicate your beer offerings in a highquality way, while elevating the experience for your guests. Building a Wine Culture David Pennachetti, President, Wine Guru Services LLC Throughout history, wine has endured as the beverage of choice with a meal. No matter what style of restaurant, wine can enhance the overall dining experience. If wine is part of your beverage program, the natural question is “What is wine culture and how do I develop it?” David Pennachetti defines wine culture as the culmination of the elements that contribute to the passion, confidence, knowledge, selection, service, presentation, sales volume, profitability and overall guest dining experience associated with wine. He summarizes these elements as the 10 Ps – Positioning, Platforms, Partnerships, Programs, Preparation, Presentation, Participation, Performance, Profit and Payback – and will discuss each to identify key objectives and measurables and help you build your own customized wine culture. Profiting from the Hottest Beverage Trends Robert Plotkin, Founder, BarMedia Sean Ludford, Director, BevX.com Knowing what lies in wait just around the corner certainly makes operating a nightclub or restaurant less challenging. In this highly energized seminar, journalists/beverage consultants Robert Plotkin and Sean Ludford take a hard look at contemporary beverage trends and detail which are on the way up and which are cooling off. Armed with the latest market research and 50+ years of hands-on experience, they’ll focus on spirit and drink trends that directly affect your pocketbook. Get a glimpse into your future in this popular, high-energy seminar. Staff incentives: Turning “Whatever!” into “Whatever it Takes!” T.J. Schier, President and Founder, Incentivize Solutions and p.o.d.Training Taking simple steps to motivate bartenders and servers to sell more and raise their service levels translates into greater sales and profits, not to mention more satisfied employees. Learn over 30 proven, low- or no-cost solutions to build your top and bottom line by focusing on the employees on the front line. You’ll leave this workshop with ideas, tools and templates to implement contests and incentive programs that immediately enhance service and sales, lower costs and improve retention of good (and great) employees. No fluff, but plenty of stuff that works to make you more money! 14 Register Early & Save | 1-866-692-2066 | ncbshow.com http://www.BevX.com http://www.ncbshow.com
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