From creating signature sodas to taking a chainsaw to ice, seminars at the 2011 Tales of the Cocktail conference in New Orleans touched on a variety of topics to give beverage programs an innovative upper hand. The professional series of seminars geared towards those who work in the foodservice industry provided insights for operators and beverage program managers who want to push their beverage program. The following are highlights from some of the seminars: How to build a cutting-edge ice ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
Questions about your account or how to access content?