Keynote Presentation


Chairman of Taffer Dynamics Incorporated
Executive Producer and Host of Spike TV’s Bar Rescue

Sunday, May 21, 11:00 a.m., E350

Jon Taffer, award winning operator, Executive Producer and Host, of SPIKE TV’s Bar Rescue is tough on TV, but he’s even tougher about growing sales. In this hard-hitting program, Jon teaches his signature tactics and programs that are proven to achieve the “Sales Trifecta”—growing new customer traffic, increasing guest frequency and building guest spend. Don’t miss this program—Jon’s tactics are known to grow revenue
by double digits!

Featured Speaker

CEO & Chairman, PHCP
Bar Management Conference 
Monday, May 22, 2:00 - 3:00 p.m., E350
Renowned marketing guru Patrick Henry will share exactly what it takes to run a successful operation through creative promotions and marketing. For the past 30 years, Patrick and his company have won numerous awards for cutting edge promotions and marketing campaigns. He will show you specific ways to increase your beverage business without breaking the bank. You will participate in an actual promotion where you can win $100 cash and see first-hand just how simple a promotion can be. This fun, fast-paced presentation is sure to impact your business in a short period of time. You will see exciting programs that are easy to execute and Patrick will share what the future of the beverage industry will look like. Don’t miss this exciting program that will leave a lasting impression on your business.



Featured Education Sessions

Optimizing Your Beer Menu for Maximum Profit
Sunday, May 21, 4:00 p.m. - 5:00 p.m., E350
Are you leveraging your beer menu to the fullest? With the right know-how, your beer menu can complement your food menu and vice versa to create sales opportunities you may never have considered. Attend this session to learn where the two menus meet, with beer as an ingredient, not just a beverage. We’ll explore optimal beer menu organization, beer descriptions that sell, pairing execution and much more.

Learning Objectives:
1. Explore how both beer menus and food menus can work together to drive sales
2. Discuss the importance of beer pairing suggestions and the best way to execute
3. Identify the best ways to train your staff teams to communicate the best beer experiences for your customers

John Oros, Senior Director – On Premise, Category Management & Sales Strategy, Anheuser-Busch


Growing Your Check Size and Responsible Service Training—Can They Live in Harmony?
Monday, May 22, 3:15 - 4:15 p.m., E350

Increasing revenue and responsible service training at first appear to be forces working in opposition to each other, but there is a way to balance these two essential components of a successful operation.  This session will discuss the importance of responsible service and go through real world examples of operations that are committed to responsible service and also have financial success.
Learning Objectives:
1. Discuss how the diverse regulations from different jurisdictions impact everything from training requirements to happy hour laws
2. Discover how successful operations have balanced responsible service and revenue growth
3. Identify ways that suppliers can assist in creating programs that balance responsibility and increased product sales

Jay Lerdal, Product Manager, ServeSafe, National Restaurant Association
Trista Kimber, Director of Training & Design, Hooters of America
Carlie McLean, Training and Talent Development Manager, Levy Restaurants
John Oros, Senior Director – On Premise, Category Management & Sales Strategy, Anheuser-Busch