IWSB 2010 Education Sessions
Find Solutions at Expert-Led Education Sessions
Learn from leading foodservice experts in education sessions included in your IWSB registration. Also included in your registration are all 70+ NRA Show Education Sessions.
Chef & Sommelier Collaboration11:15 a.m. - 12:15 p.m., Sunday, May 23Bill Briwa, CEC, CHE, chef instructor, The Culinary Institute of America @ Greystone (pictured left)Sue Kim-Drohomyrecky, principal, Custom House Tavern and co-founder, Zing! (pictured second from left)Aaron Deal, executive chef, Custom House Tavern (center)Rohini Dey, owner/founder, Vermilion & At Vermilion (pictured second from right)
Maneet Chauhan, executive chef, Vermilion & At Vermilion (pictured right)
Enhance your guests’ dining experience through creative collaboration between the Chef and the Sommelier. Presented by the Culinary Institute of America at Greystone and leading chef / sommelier teams.
Improve Your Margins12:45 p.m. - 1:45 p.m., Sunday, May 23David Commer, owner, Commer Beverage (pictured left)George Barton, VP beverage & bar, TGIFriday’s (pictured second from left)Doug Jackson, senior director of beverage development, Darden (pictured second from right) Stuart Melia, corporate beverage director, O’Charley’s Inc. (pictured right)
Consider the best practices of successful margin-builders that reduce costs, improve value perceptions, and increase revenues.
Capitalizing on "What’s Hot"2:00 p.m. - 3:00 p.m., Sunday, May 23Mike Ginley, partner, Next Level Marketing, LLC
Participate in an interactive exchange based on the NRA survey of American Culinary Federation member chefs of "what’s hot."
Creating Culinary Cocktails3:15 p.m. - 4:15 p.m., Sunday, May 23Tony Abou-Ganim, The Modern Mixologist
Raise the appeal of your cocktail menu with fresh ingredients while maintaining efficiency. Expert bar chefs will share their best concepts.
Benefits of Promoting Sustainability11:15 a.m. - 12:15 p.m., Monday, May 24Emily Wines, MS, wine director, Kimpton Hotels (pictured left)Angela Roman, director of operations, The Signature Room at the 95th (pictured right)
Gain an appreciation for how sustainable practices strengthen our industry and the benefits of promoting wines, spirits, & beers from sustainable producers.
Prepare for Legislative Challenges12:30 p.m. - 1:30 p.m., Monday, May 24Steve Gross, director of state relations, Wine Institute (pictured left)
Mark Gorman, senior vice president for government relations, Distilled Spirits Council of the United States (pictured right)
Understand the current and future state and federal threats to your business and how you can prepare or even preempt.
Developing Customized Promotions1:45 p.m. - 2:45 p.m., Monday, May 24Patrick Henry, president & CEO, Patrick Henry Creative Promtions, Inc. (pictured left)Jeff Phillips, senior vice president of operations, The Palm Restaurant (center)
Andy Scoggins, vice president, culinary and beverage, Ruby Tuesday (pictured right)
Learn practical "how-to’s" of developing your own promotions that are unique to your operation that will build equity and guest loyalty.
Upgrading Your Beer Service Quality3:00 p.m. - 4:00 p.m., Monday, May 24Ray Daniels, president, Craft Beer Institute (pictured left)Paul Gatza, director, Brewers Association (pictured right)
Build your beer sales through more knowledgeable servers, higher quality draft standards, and engaging presentations.
Questions? Contact Lisa Goecke at (312) 853-2545 or lgoecke@restaurant.org.
