Wide-ranging solutions for more successful and profitable bar programs will be available to restaurant operators during the National Restaurant Association’s 2010 International Wine, Spirits & Beer Event (IWSB) at Chicago’s McCormick Place in May. In addition to exhibits by established and emerging wine, spirits, and beer producers from around the world and exclusive food-alcohol pairing stations, IWSB attendees may attend expert-led, educational sessions that guide restaurateurs and bar managers to success from the alcohol producer to the restaurant guest. IWSB will be held May 23–24, in conjunction with the Association’s 2010 Restaurant, Hotel-Motel Show, and is the restaurant and hospitality industry’s only forum focused exclusively on operator beverage alcohol-related needs.

“After two years of a very challenging economic climate, the game has changed for restaurant operators when it comes to building profits and running a successful restaurant,” says Ira Cohn, convention chair for NRA Show 2010 and president of ARAMARK Business and Industry Group. “As business conditions are expected to improve this year—especially in the second half of the year—savvy operators can get ahead of the game and strengthen their bar business by attending the 2010 International Wine, Spirits & Beer Event. An efficient bar program can be key to boosting bottom lines and building guest satisfaction and our strong education session lineup will deliver the knowledge necessary to succeed.”

According to the National Restaurant Association’s survey of more than 1,800 professional chefs, locally-produced wine and beer, culinary cocktails, artisan spirits, organic alcohol, and food-beer pairings are the hottest alcohol-related trends on restaurant menus this year.

The 2010 IWSB education session highlights will include:
Chef & Sommelier Collaboration;
Upgrading Quality of Your Beer Service;
Capitalizing on “What’s Hot”;
Benefits of Promoting Sustainability; Improve Your Margins;
and Developing Customized Promotions.

Other topics to be covered include creating culinary cocktails and preparing for upcoming legislative challenges.

Menu Innovations, News