During the first day of the annual Cheers Beverage Conference in Dallas, presenters shared their insights, knowledge, and experience with attendees. Here are just a few of the highlights from day one:
“It’s important to understand what atmosphere in a restaurant does. Lights, sound, what music is played – that’s what sets Yard House apart to this day. And I handpicked the song list every day for 16 years.”
-Steele Platt, founder of Yard House
“You see small companies implementing new technology and innovating, then you try to launch something in a billion dollar company and it’s frustrating to work out the IT and logistical issues.”
-General consensus of the Cheers Editorial Advisory Board
“This year’s beverage trends we’re watching are canned cocktails, barrel-aged cocktail, cocktail pairings and vegetable-flavored cocktails.”
-Andrew Freeman
“People want to drink local, and there are 234 craft distillers, 2,075 craft brewers and 7,345 wineries in the United States.”
-Adam Rogers and Brandy Rand
“The U.S. government describes vodka as tasteless, colorless and odorless. I’m working hard to change that misconception.”
-Tony Abou-Ganim
“My mother told me never to trust a skinny chef. You need to taste and learn about the products you’re pouring behind the bar.”
-Tony Abou-Ganim
“By 2017, Millennials (those aged 19-34) will have more spending power than any other generation. There are 88 million total, and 80 million are of legal drinking age. And they look for social responsibility, community support and sustainability when they choose which brands to connect with.”
-George Barton and Dave Dronkers
“Ask for email addresses when you run a Facebook promotion (which should be at least once per quarter), so you get something of value out of the engagement.”
-George Barton and Dave Dronkers
“The Greeks have found a way to create grapes that retain acidity even in the heat, which is something the world will need as the climate gets warmer.”
-Doug Frost, MW, MS
“The best way to sell emerging wines is to let people taste them.”
-Doug Frost, MW, MS
