AB inBev, Big Drop Brewing and Viv & Oak to present at Lo & No Beverage Summit

Sante

AB inBev, Big Drop Brewing and Viv & Oak to present at Lo & No Beverage Summit: North America, June 2-3, Los Angeles. Event date: June 2, 2020 (All day). The World Health Organization expects a considerable reduction in alcohol consumption in the coming years.

How To Design A Killer PowerPoint Presentation

Lady Boss Blogger

Creating professional and strong PowerPoint presentations can be intimidating, but we are here to help! The post How To Design A Killer PowerPoint Presentation appeared first on LadyBossBlogger.

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Trending Sources

TransAct Technologies to Present at the ICR Conference 2020

Transact

8, 2020 — TransAct Technologies Incorporated (Nasdaq: TACT), a global leader in software-driven technology and printing solutions for high-growth markets, announced today that the Company will participate in the 2020 ICR Conference on Monday, January 13, 2020 at the Grande Lakes Hotel & Resort in Orlando, FL.Bart Shuldman, Chairman and Chief Executive Officer of TransAct Technologies, will host a formal presentation at 2:30 p.m. HAMDEN, Conn.–(BUSINESS

Hospitality Presentation: What Matters Most

Benchmarque

Personal presentation is a huge part of just about any industry. According to sociological research , we tend to attribute to those who are well-presented with added qualities including sociability, friendliness, and competence.

“Get U.S. Market-Ready” Presentation at Winemark Conference in Bucharest, Romania

Bevology

I gave a presentation at the Winemark Conference in Romania last year that has just been posted. Here’s the link to the presentation: [link]. And a big shout out to Iulian Ernuteanu and Simona Mardale for inviting me and posting the presentation.

Virtual Tea Festival – Presented by Tealet

T-Ching

Within a matter of two days there was a list of 20 presenters from six countries putting together 10-to-20-minute live presentations, and I was learning new design and live broadcasting software to host the event – TODAY: April 9, 2020 11AM-4PM PDT. We plan to livestream on Facebook and encourage tea lovers to not only enjoy the presentations and interaction with new tea friends, but to invite their existing tea friends to join the fun.

Top 4 Tips for Presenting Brands to Chain Buyers at Trade Shows

Bevology

The post Top 4 Tips for Presenting Brands to Chain Buyers at Trade Shows appeared first on Bevology Blog OH-pinions. Here’s a link to an interview I did with Joe Tarnowski of ECRM/Marketgate at the Beer Wine and Spirits program held in New Orleans. I had the opportunity to attend the speed dating meetings in this unique event and identified four key learnings for how wine and spirit producers can make better pitches to chain buyers.

How a Restaurant Pre-Shift Meeting Improves Communication and Profits

The Restaurant Expert

This presents its own unique challenge to management, because they are trying to motivate a population that does not see the restaurant and its goals the same way management does. A pre-shift meeting can improve communication and profits in your restaurant? Allow me to explain through example. Running a restaurant can often feel like you are in high school. Remember high school and all the drama?

IN CHALLENGING TIMES DON’T MAKE CLASSIC BUSINESS MISTAKES REMEMBER THE TOP ELEVEN

Culinary Cues

Is it ambience, music, plate presentations, great smells seeping out from the kitchen, the sound of frothing milk from the espresso machine, quality background music, fresh cut flowers, pots of herbs on the table, attractive logos and uniforms? BE PRESENT. YOU NEED TO BE PRESENT!

2020 339

WHY IS A PARTICULAR CHEF’S FOOD SO MUCH BETTER THAN ANOTHER’S?

Culinary Cues

There are times, possibly many times, when you question your own skill – whether in cooking or presenting food, or even with the operation of a kitchen. I consider myself an acceptable chef from the perspective of cooking, respectable at food presentation, and better than average at running a kitchen operation. To me, it has always been interesting to have a conversation with highly artistic chefs who make beautiful plate presentations.

PRIDE – COOKS SIGN THEIR WORK

Culinary Cues

Pride is that driving force that allows cooks to present a plate of food with their unique signature and proclaim: “I made this.” The final plate that is presented in the “pass” to an expeditor is a culmination of the work of many proud practitioners of various crafts associated with food. Finally, the server, in a fine-tuned restaurant, retrieves each plate, scans the presentation and smiles with pride.

2019 209

CHEFS – FINE TUNE THOSE SENSES

Culinary Cues

Certain individuals may be born with the capacity to taste and smell, with the innate talent to present beautiful food, and with excellent hearing, but it is what those senses are exposed to that makes a cook – a great cook. Is the correct balance of egg yolk and clarified butter present?

The Breakfast Cook – Tough, Dependable, Organized, and Fast

Culinary Cues

Unlike other line positions where there is a time allowance for preparation, pacing of courses, and the detail work that equates to a meticulously aligned plate presentation – the breakfast cook must be efficient and fast.

Design 414

WHY RUNNING A CLUB KITCHEN MIGHT BE THE TOUGHEST AND MOST SATISFYING CHEF POSITION OUT THERE

Culinary Cues

Each presents the executive chef with a different set of challenges and opportunities. The chef must be on his or her game – adept at preparing and presenting food that rivals the best free standing restaurants – even reflecting the most contemporary trends and techniques.

2020 414

Hoshizaki America, Inc. Introduces the First Sphere Ice Machine to the North American Market

Sante

The first undercounter spherical ice machine adds chill and pizzazz to cocktail presentation. Ice is almost always an important part of the preparation and presentation of a cocktail – consider a whiskey pour over a single sphere in an old-fashioned glass.

STOP THE 100% TARIFF ON EUROPEAN GOODS

Culinary Cues

White tower decisions without a grasp on the systemic impact of those decisions is a common flaw of leaders who are out of touch with reality. It happens in business, it happens in education, and it happens most often in government.

A COOK WITHOUT A KITCHEN

Culinary Cues

Meticulous plate presentations do not apply, the basic rules of thumb: “hot food hot, cold food cold” are a stretch when a guests meal is placed in disposable containers for re-heating at home, and the showmanship of service is relegated to passing a bag of food through a car window. As the server approaches – the guest nervously fumble to put their masks back on- nod when the dinner plates are presented and wait for a moment for the server to leave their safe zone.

2020 253

Developing and Promoting Online Events – my podcast interview with facilitation legend Leanne Hughes

Ken Burgin

I’ve known Leanne Hughes for almost a year, and her great work as a workshop designer and presenter has been a constant source of inspiration – from her First Time Facilitator Podcast , her Facebook Group and several in-depth workshops. It was an honour to have a conversation with her for the podcast, and talk about how I’ve built my workshop experience and developed digital presentations.

7 Tips for Hospitality Marketing During COVID-19

Social Hospitality

Personally reach out to everyone that canceled an event and present your special offer to them. As worldwide markets continue to feel the pain of COVID-19, companies of every size are suffering from the effects. However, no one understands the consequences more than the travel and hospitality industries. The impact of Coronavirus on restaurants and hotels has been insurmountable. . This pandemic has forced most companies to reevaluate their financial plans and marketing strategies.

WHAT RESTAURANT OWNERS GET WRONG

Culinary Cues

Even when the owner is present – he or she must depend on the consistent interactions between customers and the restaurant’s employees. I have the privilege of working with many different restaurants and food businesses. Some are very successful, while others are hanging by a thread.

2019 298

A Guide to Effective Instagram Marketing For Restaurants

Social Hospitality

Another great option is to create a couple signature dishes with great presentation. Instagram has come a long way since its inception in 2010. The image-based social network now has a revenue of approximately $6.84 billion, which, in 2019, included $20 billion in ad revenue. . The restaurant and food industry is one of the many to take advantage of the marketing opportunities Instagram offers.

3 Exciting Strategies You’ll Love to Sell Wine Online

A Wine Story

You will also find the most important highlights of the retail keynote presentation, “The Rise of Off-Premise.” These gems are just two of many substantial presentations in the Central Coast Insights webinar, which has applications to the entire industry.

OUR DAILY BREATH: IS THE AMERICAN DREAM IN JEOPARDY?

Culinary Cues

Most people, even those without any professional restaurant experience, have a food concept idea that they toss around constantly – so it is ever-present. I grieve for these folks – the people that I spent my professional life working beside, learning from, focused on serving the public, building skills, perfecting plate presentations and flavors, and laughing about our mistakes – I grieve for them.

2020 272

OUR DAILY BREATH: WHAT RESTAURANTS MEAN TO SOCIETY

Culinary Cues

Dating back to Medieval times when cooking was reserved for nobility and later during the Renaissance when merchant travelers relied on local taverns for respite and a chance to break bread – restaurants and restaurant life has always been present.

2020 419

How to improve restaurant guest loyalty

Typsy

Routines have inevitably changed - but the flip side of this is that it actually presents an opportunity for you to expand your customer base and bring in more regulars! Diners are starting to feel more comfortable venturing out again, but it's by no means 'business as usual' quite yet. If you're looking to focus more on how to improve guest retention and loyalty, read on for some fresh ideas from guest blogger Adrian Johansen.

OUR DAILY BREATH: HOW CHEFS ADAPT TO A SHUT DOWN A touch of levity (or is it) when we need it

Culinary Cues

Chefs at home must stay organized – they can’t help themselves. [] EVERY MEAL PRESENTED ON A BEO. Chefs may subscribe to the “customer is always right”, but in their heart of hearts they know that each dish on a menu was developed with collaborative flavors, aroma, and presentation in mind. As previously stated – you can take the chef out of the kitchen, but you can’t take the kitchen out of the chef. This time of displacement is tough on everyone.

5 restaurant amenities which will make your guests come back

Typsy

Whether people prefer to go out to their favourite café which serves the best Benedict eggs or love trying out the latest restaurant in town, the food and beverage culture around the world is more present than ever. Good food is what brings people together, right? To make sure that you offer the perfect customer experience, you have to nurture and delight your guests with different assets. Hotels Managers Restaurants

Café 74

THE LINE COOK’S NEW KITCHEN RULES SOME THINGS NEVER CHANGE

Culinary Cues

The professional cook has a passion for the ingredients, the process of cooking, and the history behind a dish, the creation of flavor, and the presentation of a dish.

A CHEF’S 2020 LAMENT

Culinary Cues

It is really difficult to relax, enjoy a dining experience, celebrate, and laugh when the fear associated with Covid is always present. . They say that hindsight is 2020 – that being so, there is plenty for us to reflect on and determine how we might have done things differently.

2020 285

My personal Online Star of the event Review

RanceLab

On this present, an American person, referred to as “the guy”, journeys to Great britain to be with his online woman, an eighteen-year-old coming from Texas.

Birdes-to-be For Sale – Where to Find All of them

RanceLab

There are many brides for sale in sale at the present, it is not that hard to find a bride-to-be. The web has exposed the world to millions of people, and this allows people to get anything they demand, even birdes-to-be and grooms-to-be.

OUR DAILY BREATH: PROFESSIONAL COOKS – DON’T DISMAY – KNOW YOUR STRENGTHS

Culinary Cues

As a professional cook you have learned how important your role is in the process of preparing and presenting food. Too much idle time leads to reflection and analysis. What am I doing” is a question that some will ask: “What am I capable of”, is of equal concern.

2020 384

2020 International Virtual Tea Festival

T-Ching

Like live festivals, the combination of marketplace and presentations can engage tea lovers for a full weekend. Invitation to our Virtual Tealand. With so much going on in the real world, it’s time to gather — as best we can — in Tealand.

2020 62

HERDING CATS – THE MAKEUP OF A KITCHEN LINE

Culinary Cues

Most cooks are pretty transparent – they tell you more than you really want to know about their past, present, and future; who they like and why, and who is not on their Christmas Card list. Chemistry is by far, the most important ingredient in building a successful kitchen team.

2020 353

OUR DAILY BREATH: CHEFS AND RESTAURATEURS – DON’T WASTE THIS TIME

Culinary Cues

We also must remember that the challenges that we faced before this outbreak will still be present during recovery – in fact those challenges will be even more significant. Desperation has sunk in for those of us in the restaurant business. We know that closure is a reality for at least 30 more days and likely longer than that. The only adjustment that can be made is the heartbreaking decision to furlough employees or consider permanent closure of operations.

Waste 329

A CHEF WHO GETS THE MESSAGE RIGHT

Culinary Cues

Is it your goal to present a way to fix this? Most of all – with our company inspirational presenters, we consider the show a gift of enrichment.

IT’S ONLY MY POINT OF VIEW

Culinary Cues

My intent is always to present my opinions, as my opinions and never assume that they are or should be yours. If you want your cooks to sweat the details in cooking and food presentation, then be that example whenever you hold a knife, a pan, or a plate ready for the pass.

CHEFS – IS IT WORTH IT?

Culinary Cues

There is, in human nature, a desire to make a difference, to do something meaningful, or as Steve Jobs once said: “To make a dent in the universe.” Not everyone struggles with this need, but for those who are born with this deep-seated knowing desire – they understand that it is always present.

2020 453

STRENGTH, GRACE, AND DIGNITY

Culinary Cues

I know, I have been there – there are ample opportunities every day for a chef to sense that the only way to get things done is through promotion of fear of the chef’s wrath – the temptation to move in this direction is always present. I am in the process of reading Chef Dominique Crenn’s autobiography: Rebel Chef.

Restaurant Storytelling: 5 Tips to Drive Customer Engagement

Social Hospitality

If you want to stand out among the noise, curate an authentic story that presents your business in the best, most accurate light. Restaurant storytelling is one of the most powerful tools to drive customer engagement. People are now able to share their stories with a wider audience due to innovations in technology and trends in social media. Customers want to know you and the real story behind why you do what you do.