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Bigger and easier. (Currents).

The clock is ticking, and as the year draws to a close, the 2003 Cheers Beverage Conference gets closer and closer. Held in New Orleans February 12--13, at the Hotel Inter-Continental New Orleans, one of the Big Easy's best, the conference leads off with keynoter Joseph P. Micatrotto, Buca di Beppo. We'll provide a walking tour of New Orleans oldest and most vibrant bar and nightlife scenes as a pre-conference activity. (Space is limited, so please register in advance.)

We also have a powerful package of presentations, including how to reach the 21 to 29 year old consumer from Hilary Perkins, vp global marketing for diamond sponsor Allied Domecq, drawing upon the company's proprietary data and experience marketing to young adults. Seattle-based, chef, author and consultant Kathy Casey will share the philosophy of flavor that put her services in demand by a wide range of national restaurant, retail and manufacturing clients. Catherine Fallis, the fifth woman in the world to earn the Master Sommelier title, offers her perspectives on wine service wisdom. Noted spirits writer Gary Regan of Ardent Spirits shows us how important a coherent approach to cocktail creation is essential, and Hale Group consultant Laura McPhail answers the questions, "What is the perfect price?" and "How much is too much?" when it comes to pricing strategies.

For further information and registration, call 888-EVENT29 or visit our website www.cheersconference.com A special rate at the Inter-Continental is available for conference attendees. See our ad on page tk for more info.
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Publication:Cheers
Date:Nov 1, 2002
Words:252
Previous Article:Is it that time already? (By the Way).
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