Lecture 2 from our 5-Day Lean Launchpad Class discussing how to put customer discovery to work out of the building. Based on the acclaimed book, Talking to Humans, by Giff Constable & Frank Rimalovski. More at http://talkingtohumans.com.
It is a given that we will all exit our business at some point - willingly or not! - and it is never to soon to start planning that exit.
There is a link at the end of this deck to the associated blog and webinar recording
Startup ShowCase is a unique platform to showcase, market and raise your business through crowd funding,events, investor, social networking & marketplace
Lecture 2 from our 5-Day Lean Launchpad Class discussing how to put customer discovery to work out of the building. Based on the acclaimed book, Talking to Humans, by Giff Constable & Frank Rimalovski. More at http://talkingtohumans.com.
It is a given that we will all exit our business at some point - willingly or not! - and it is never to soon to start planning that exit.
There is a link at the end of this deck to the associated blog and webinar recording
Startup ShowCase is a unique platform to showcase, market and raise your business through crowd funding,events, investor, social networking & marketplace
From idea-to-scalable-business-plan-tom-katsioulas-master classthe Mindspark
A MasterClass decoding the basics of scale-ready business model by Marketing and Business Development Leader.
Tom Katsioulas is an Executive in Silicon Valley with more than 25 years experience, discusses the fundamentals and the mindset of a business that is set to create value.
More: https://mindspark.gr/about/neurons/tom-katsioulas/
Different types of startups, markets and whysBlaz Kos
This presentation is about various types of startup companies, markets and core competencies.
In the presentation you will learn why market trends are important, why markets always win, how to calculate market size and why you have to start with the strong why.
You will also learn the fundamental difference between established companies and startups. Startups are designed to search and established companies to execute.
This presentation was delivered to a group of 40 Founders/CEO's and a few salespeople who want to know what they should be thinking about before they hire salespeople.
Broad address of the prevailing thought processes, techniques and methodologies for early adopter sales.
This lecture discusses how to build and deliver an effective pitch to help you find financing for your entrepreneurial venture or to sell your product to customers.
Starting a business is hard, especially when you're a student or recent graduate. This webinar will guide you through those early stages of starting a startup, getting early traction and attracting investment. In 2014 there is a huge amount of optimism for startups and technology with a greater amount of investment and support available than in recent years but this does not mean it is easy! This webinar will equip you with the knowledge, skills and network to be able to startup and seek the first investment necessary for your business.
Matthew is a co-founder, with Christian Jakenfelds and Nick Wheeler, of @StudentUpstarts. Student Upstarts invests up to £15,000 in exchange for up to 8% into student and graduate teams to start and run their own business. Matthew and Christian also co-founded @UpstartsConnect - a co-working space in Kings Cross, London, and Matthew is a co-founder of @9others - a global network solving the problems of business that keep entrepreneurs up at night - all over a good meal with 9others.
So you got an idea. How do you make it into a business? You need to make a startup, search for a business model, find customers and scale. This talk briefly talks about where to go next
Tips and techniques for raising your first round of financing from entrepreneur turned VC Jeff Bussgang of Flybridge Capital and Harvard Business School.
From idea-to-scalable-business-plan-tom-katsioulas-master classthe Mindspark
A MasterClass decoding the basics of scale-ready business model by Marketing and Business Development Leader.
Tom Katsioulas is an Executive in Silicon Valley with more than 25 years experience, discusses the fundamentals and the mindset of a business that is set to create value.
More: https://mindspark.gr/about/neurons/tom-katsioulas/
Different types of startups, markets and whysBlaz Kos
This presentation is about various types of startup companies, markets and core competencies.
In the presentation you will learn why market trends are important, why markets always win, how to calculate market size and why you have to start with the strong why.
You will also learn the fundamental difference between established companies and startups. Startups are designed to search and established companies to execute.
This presentation was delivered to a group of 40 Founders/CEO's and a few salespeople who want to know what they should be thinking about before they hire salespeople.
Broad address of the prevailing thought processes, techniques and methodologies for early adopter sales.
This lecture discusses how to build and deliver an effective pitch to help you find financing for your entrepreneurial venture or to sell your product to customers.
Starting a business is hard, especially when you're a student or recent graduate. This webinar will guide you through those early stages of starting a startup, getting early traction and attracting investment. In 2014 there is a huge amount of optimism for startups and technology with a greater amount of investment and support available than in recent years but this does not mean it is easy! This webinar will equip you with the knowledge, skills and network to be able to startup and seek the first investment necessary for your business.
Matthew is a co-founder, with Christian Jakenfelds and Nick Wheeler, of @StudentUpstarts. Student Upstarts invests up to £15,000 in exchange for up to 8% into student and graduate teams to start and run their own business. Matthew and Christian also co-founded @UpstartsConnect - a co-working space in Kings Cross, London, and Matthew is a co-founder of @9others - a global network solving the problems of business that keep entrepreneurs up at night - all over a good meal with 9others.
So you got an idea. How do you make it into a business? You need to make a startup, search for a business model, find customers and scale. This talk briefly talks about where to go next
Tips and techniques for raising your first round of financing from entrepreneur turned VC Jeff Bussgang of Flybridge Capital and Harvard Business School.
Brandy de Jerez has been underrated and ignored by bartenders for too long. Yet despite it's obscurity, there's no bottle on the liquor store shelf looks as grand or does as much peacocking. Spanish brandies wear crimson and gold upon their labels, dress in ribbons and wax seals, and announce themselves in Renaissance fonts. Then there are the courtly names, after kings and dukes and cardinals. You've surely noticed these grandees of the brandy world — even if, like most Americans, you've never bought one. Well, now is the time to find out what's inside. Do yourself a favor, and come to this seminar to taste and hear what makes Brandy de Jerez unique among the world's brandies. Our panel will feature experts who’ve flown in from Spain to will share in-depth knowledge of the country’s native spirit. We will taste hard-to-find aged brandies, and learn what special element that Spanish brandy brings to cocktails. Viva la Brandy de Jerez!
The epic and visually stunning story of a historic and until recently near-dead category of aperitif wine. The story of quinine in wine is interwoven with many of the major social and political developments of the mid 19th to the mid 20th century Europe. We will explore how this category came to thrive, a century later to wither, and its renewed relevance in today's drinks marketplace.
Brandy de Jerez has been underrated and ignored by bartenders for too long. Yet despite it's obscurity, there's no bottle on the liquor store shelf looks as grand or does as much peacocking. Spanish brandies wear crimson and gold upon their labels, dress in ribbons and wax seals, and announce themselves in Renaissance fonts. Then there are the courtly names, after kings and dukes and cardinals. You've surely noticed these grandees of the brandy world — even if, like most Americans, you've never bought one. Well, now is the time to find out what's inside. Do yourself a favor, and come to this seminar to taste and hear what makes Brandy de Jerez unique among the world's brandies. Our panel will feature experts who’ve flown in from Spain to will share in-depth knowledge of the country’s native spirit. We will taste hard-to-find aged brandies, and learn what special element that Spanish brandy brings to cocktails. Viva la Brandy de Jerez!
The recipe is a mystery to all but a handful of the the Carthusian monks responsible for creating this wonderful liqueur. Of course, we are unable to reveal the entire mystery of what goes into Chartreuse but we will be able to explore the many secrets and bountiful history of this liqueur. Chartreuse Liqueur is one of the few spirits that ages after bottling. In some cases, for the better. More and more, people are searching for older bottles of Chartreuse; searching online, in rural liquor stores, even at estate sales. We will discuss a little bit about what causes this aging process as we sip on bottles found in back of the liquor cabinets. We will also take a look at the other special Chartreuse types the monks have created. . These Chartreuse types are sold only to elite restaurateurs in France and surrounding areas. And finally, we would be remiss not to speak about the Carthusian life and what effects it has played on the liqueur itself.
When it comes to getting your cocktails published, a photo really is worth a thousand words! Quality cocktail photography is a must and if you know what you're doing, all it takes is a camera phone. Celebrated food and drink photographer Daniel Krieger, whose work has been published in The New York Times, PUNCH, Food & Wine, and gracing the pages multiple cocktail books, will teach you all you need to know about how to capture the soul of your most beautiful cocktail creations.
Are we taking the most appropriate steps to use ingredients in a sustainable manner in our bars? And what would we do if the ingredients we hold so dear simply weren't around anymore? Join a bartender, a botanist and two botanical buyers as they discuss the steps to controlling the ingredient chain from producer to consumer, and learn about practical steps that can encourage us to use our ingredients better. The seminar will include links and a platform that helps engage bartenders and owners in a way of making real changes in their bars, and join the debate on whether we can, and should be controlling more of our input into our ingredients.
There are three major phases to consider when creating an atmosphere and culture that is conducive to great service and hospitality. What do you do before the guest walks in the door to set your staff up for success? How do you create an amazing atmosphere of warmth and hospitality one the guest is inside? And, how do you inspire your staff, instill a belief system, and create a sense of community? Jon Santer, Joaquin Simo, and Sean Kenyon each specialize in a different phase of hospitality. The always entertaining moderator Andy Seymour will guide you through the method behind their madness.
The Blend is the Brand, Tales of the Cocktail Seminar.
Friday, July 18, 2014
Presented by: Andrew Bohrer, Sharon Sue Hang, David Perkins and Robin Robinson
The polite and well behaved rarely make history; often, it takes a strong personality to leave a lasting impression. In this lively session, a panel of modern-day rabble-rousers, led by Ambassador and Gin authority Rachel Ford, will weigh in on the outspoken philosophies of three early cocktail authors.
So you have built an amazing early stage life science company. Now you need to explain it. This panel will cover how to concisely communicate a company’s value proposition to investors in a variety of formats including the elevator pitch, an angel presentation and a VC meeting.
What goes into a pitch deck? Jeremy Halpern of Nutter McClennen and Fish tells us. Want to learn more? Check out the October 24 Fast Track: http://www.thecapitalnetwork.org/programs/venture-fast-track/
Marty Kaszubowski, Old Dominion University. Oops!... Another Startup Did It A...IT Arena
Martin Kaszubowski currently serves as the Executive Director of the Institution for Innovation and Entrepreneurship at Old Dominion University. Marty has over 35 years of experience with a broad spectrum of public- and private-sector organizations promoting new venture formation, early-stage investment, technology commercialization, and innovation-led economic development. Marty has traveled with the CRDF Global STEP team since 2010, having made 12 separate trips to the former Soviet States: Ukraine, Armenia, Azerbaijan, and Georgia. In addition, he has spent significant time with CRDF mentoring entrepreneurs remotely, reviewing program applications, judging entrepreneurship competitions, and working with incubators, accelerators, and others interested in promoting innovation-based entrepreneurship in the region. Marty holds a Bachelor’s Degree in Aerospace Engineering from the University of Michigan, and a Master’s Degree in Technology Management from George Washington University.
This presentation is for the TCN Venture Fast Track. Please review the slides in conjuntion with the below video:
http://www.youtube.com/watch?v=ALjvwVHHzh8&feature=share
You never get a second chance at a first impression. Early-stage ventures seeking investment need to know how to target, locate, approach, and close with venture capitalists, angels, and strategic investors. Hear first-hand a successful pitch from an entrepreneur who has closed a funding round (or two) and how the company’s pitch evolved over time.
Starting a business...a guide on what to consider, brand identity, financing, culture, marketing, plus more. Includes interactive tools for you and your team.
An introductory overview of three individual presentations:
* Marketing Systemization - Creating Your Marketing Machine
* Applied Business Innovation to propel sales in a competitive market
* Most Powerful Cutting-Edge Marketing Strategies
* Maximizing Your Marketing ROI
The Business Evaluation Scoring Technique (BEST)Peachy Essay
The Business Evaluation Scoring Technique (BEST) was developed to help entrepreneurs evaluate a group of ideas before deciding which ones to pursue.
The tool considers the various “windows of opportunity” related to new ventures.
Getting funded sometimes seems like a career itself (and indeed it is a big part of the CEO’s responsibilities). In order to succeed, need to understand both the rules of the game and the equipment – without these you may squander some of your most valuable resources - time and relationships. Two keys communication tools are the Executive Summary and the PowerPoint Presentation (Pitch Deck). This forum will help you understand how these tools are used to generate a face-to-face meeting, make a persuasive and memorable presentation, and then follow through with the details needed for investors to begin their due diligence process.
Business Pivots: Strengthening Your Region’s Economic Resiliencenado-web
During the 2020 NADO Annual Training Conference, Barbara Wyckoff and Milka Lopez Mercado provided training on supporting small businesses to pivot their existing business plan or develop a new business plan to stay in business. COVID-19 has created major business disruptions, but businesses can survive by building upon their assets.
Determining pricing for cocktails, a seemingly basic process in the bar business, can be far difficult than anyone would imagine. Sure, you’re house Aviation spec is bangin’, but what happens if you’re preferred gin doesn’t come in on today’s liquor order? What if citrus prices skyrocket? What if you work in a market where the ceiling doesn’t allow for double-digit cocktail prices? We’d bet you a bottle of vintage crème de violette that Hugo Ensslin, the first person to publish a recipe for the Aviation AND head bartender at the New York City’s Hotel Wallick, cared just as much about the cost of his cocktails as he did the famous cocktail’s house spec.
"Mom, I'm a bartender. That is what I'm doing with my life." You've made your proclamation, so now what? In an industry built on slim profit margins, high turnover, and 14-hour work days, how can we make bartending a viable career for ourselves and future generations? Stability, longevity and balance are career goals for all of us; whether it's staying behind a bar, moving into ownership, or working with a brand.
In this no-holds-barred discussion, Naomi Levy (bar manager at Boston’s Eastern Standard) leads panelists Julie Reiner, Scott Baird, and Charlotte Voisey as they guide you through career options and the obstacles of making our work/life balance more fulfilling. What are the challenges to having a family and maintaining relationships in the bar industry? How do you find financial stability within tips-based employment? What systems can be put in place to help build this industry into one that makes it possible for people to build a career? Learn about the ways you can look out for your own future and brainstorm ways in which we can help to build a better future for the industry as a whole.
For 150 years, Pittsburgh was the Whiskey capital of America, producing the gold standard of Pre-Prohibition American Whiskey -- Monongahela Rye. By 1808, Western Pennsylvania was producing half a barrel of Monongahela Rye for every man, woman and child living in America. We’ll talk through America's pre-Bourbon Whiskey history--the Whiskey Rebellion of the 1790s through the emergence of the nation’s largest Pre-Prohibition brand of Whiskey--Old Overholt as well as why Rye disappeared post-Prohibition. Attendees will sample Wigle's Organic Monongahela Deep Cut Rye, Old Overholt Rye, and Beam's soon to be released rare high rye Harvest Bourbon Collection. Tasting will allow participants to compare current Ryes explore how environmental conditions and distillation methods likely contributed to Monongahela Rye’s distinct flavor.
Jamaica, that tiny island in the Caribbean is internationally known for it's cultural exports such as Bob Marley, Reggae, Usain Bolt, Herbs* and even Bob-sleighing, but it has also influenced some famous cocktails with it's biggest and most re-known of exports... RUM. Global Rum Ambassador, Ian Burrell brings to life some of the historical Jamaican stories with a few samples of new & world exclusive rums & cocktails for you to taste as you learn what influence Jamaica has had on cocktail culture. Yeah Mon.
* You know what herbs I'm talking about.
Do you want to up your style game? Or maybe you are just a fan of hedonism. Either way, fine cocktails and cigars are a hedonistic dreamland. The potent flavours of smoke and spirit, in combination, can create a truly unique taste experience. Reaching taste nirvana is not as simple as lighting a cigar and sipping something potent, the Cocktails & Cohiba session will show you the proper way.
There is a growing international trend in the area of specialty cigar lounges that cater to a sophisticated clientele. Pairing drinks with cigars has always focussed on strong spirits, like scotch and cognac, though scientifically there are better choices. Cocktails are a great way to produce a flavour that pairs well with a cigar.
Delicia Silva the "Cigar Vixen" will expertly guide attendees on the basics of cigar appreciation. Much like fine spirits, there are parallels in the production of cigars that align with the creations of spirits and cocktails. Delicia will demonstrate the rituals of cigar culture while Darcy O'Neil will explain the scientific reasons why certain cocktails and spirits pair better with cigars.
This session is for anyone who wants to elevate their enjoyment of cigars and cocktails.
There is no "I" in T-E-A-M - the age-old saying holds true not only in conventional sporting but also in the sports of Bar-tending and Brand Building. The global demand for skilled barkeeps and brand team members is high but the supply is low. Success lies in organic education and knowledge through training, mentoring, and apprenticeship programs. Teams are only as good as the parts that make them up. This seminar will cover the bases, from what to look for when hiring, techniques to empower and motivate, emotional training, and ensuring standards are met and kept. Joining moderators Jonathan Pogash (The Cocktail Guru Inc.) and Dushan Zaric (86 Co., Employees Only), are experts Pamela Wiznitzer (USBG New York, The Dead Rabbit, Seamstress NY, and Guru of Fun at The Cocktail Guru team), Bobby Heugel (Owner at Anvil in Houston), and Zdenek Kastanek (industry leader & educator from Singapore), on a fun-filled voyage in which you'll hear tips, tricks, and motivators behind setting up kick-ass teams and apprenticeship programs for your Bars and Brands. Will there be interactive team building exercises and games during this seminar, you ask? You betcha.
And in the words of the great Harry Johnson, "Whenever you have the opportunity, it is your duty to set a good example to him; teach him as much as you are able, so that when he is grown he can call himself a gentleman, and not be ashamed of his calling."
A first for Tales is a MMA face off between 'Multiple Malt Ambassadors' from Diageo, Beam/Suntory and William Grant.
Six ambassadors, two from each company with one whisky per person that they have to win the audience over with. The Catch? They only have 5 minutes and they aren't allowed to say A.How old it is B.What distillery it's from C. One whisky per company must be under 10 years old, the other can be anything from the warehouses that they fancy sharing with the lucky attendees.
The moderators will ask questions to the group and the audience in a fun, interactive seminar that will educate as well as entertain as these warriors go head to head. In the end it's the audience who decides on the champion. In the words of the immortal Highlander, "There can be only one!"
The event will be masterfully moderated World-renowned whisky writer and expert Dave Broom.
The contenders are: Ewan Morgan (Diageo), Gregor Cattanach (Diageo), Johnnie Mundell (Beam/Suntory), Iain McCallum (Beam/Suntory), Mitch Bechard (Wm Grants) and Lorne Cousin (Wm Grants).
When is a Kilogram not a Kilogram? When it’s ‘The Kilogram’, the official standard measure which is getting slightly lighter every year, mocking the very idea of timeless, perfect precision in measurement of weight and volume. But rest assured, the Ounce is no better, being one of a half dozen wildly inconsistent measures used under the Imperial System.
The modern bar world has an almost religious belief in the importance of measurement, mocking those unbelievers who don’t use the jigger. But is there such a thing as true precision? Are our jiggers and measuring cups calibrated correctly, and were they ever reliable in the past? We treat old cocktail books with a lot of reverence, but their recipes made up of gills, ponies and drams today make no sense, if they ever did. In this seminar, we’ll explore the history of ‘weights and measures’ and decipher the quirks hidden in the measurements in old cocktail books, by demonstrating classic recipes made with one of the world’s largest collections of historical cocktail equipment. We will examine how the world has arrived at two incompatible measurements – the ML and the OZ – and why almost every country has a different ‘standard’ measure, and what that means for bartenders around the world as they adapt recipes from other countries and other eras. We’ll look at the pros and cons of today's bar tools and share research on how you need to know the quirks of your individual tools to be able to make better drinks. And we’ll also discuss the various methods – free pouring, jiggering, batching and more – by which you can ensure you are serving your guests the best drinks possible, wherever you are in the world.
Do you consider yourself a lover and connoisseur of aged spirits? Some say the best whisk(e)ys are the ones old enough to drink themselves. Whatever you fancy, may it be agave based or from a picturesque chateau in Cognac, the wood of the barrel defines much of the character. We will take a look at the obvious indicators like char level, dressing, and age. In addition we will analyze the many factors at play from the tannin and lactones reacting with the distillate to the speed of oxidation impacted by both pressure and temperature. The aging process is not just about time. Each barrel has a life, a lineage, and a story to tell. Some barrels have been shipped around the world and stored in the harshest of winters or enjoyed the tropical delights. If only barrels had passports to log their great journeys and guide us through their storied past and present!
In this session we will take your palate for a trip as we taste through expressions of neutral grain distillate that have been aged in all corners of the world. We invite you to compare and contrast to see how climate comes into play. Learn how to take this into your own bars and mimic the forces of nature on barrel-aged cocktails. Upon completion of this seminar you will have a keen understanding of exactly how coconut, chocolate, toffee or cherry notes develop!
The great Sourced Whiskey Scandal tells the story of independent bottlers or Non-Distiller Producers purchasing bulk whiskey from a former Seagram’s distillery and covertly bottling it for phony-backstory brands.
Although industry insiders have known about sourced whiskey for years and it has been reported in trade publications, consumers perceived many so-called NDP brands to be dishonest and reported them to the federal government for Tax & Trade Bureau (TTB) regulation violations, while class-action lawyers are suing them. Lumped in the middle of this controversy, dozens of honest sourced whiskey bottlers saw their business greatly impacted from the negative publicity despite never hiding the whiskey's origins.
In “The Audacity of Sourced Whiskey,” the seminar explores the business of sourced whiskey, detailing the storied history of Kentucky distilleries selling barrels to each other. The seminar will detail what distilleries sell sourced whiskey and give attendees an idea of where the whiskey is coming from, while explaining what and why distilleries require confidentiality in their sourced whiskey contracts.
While this seminar may be deemed controversial, it’s time people learn the truth about Sourced Whiskey. It’s not a dirty word, and independent bottlers should not be punished for practicing a 200-year-old American whiskey business model. Or should they?
Would you like to improve the visibility of your bar? Of course you would, stupid question. But what if you could do that without spending a dime? Having the ability to write clearly and engagingly is an acquired skill that, published in the right places, can cement you and your bar’s name firmly on the cocktail map.
Bartenders regularly write columns and features for national newspapers, magazines and websites. By exploring themes they encounter in their everyday lives these bartenders-turned-writers have found a simple way to promote themselves and their bar on a national (sometimes international) stage and are even getting paid for the privilege. Meanwhile, many more are turning their hands to the more profitable skill of writing books on subjects ranging from cocktail history to modern mixology and explorations of their own bars.
Sounds like a perfect solution, but ask yourself – can you write? Do you have a killer idea for an article or book and know who to approach to get it published? Are you clued up on what editors and publishers are looking for? If the answer is no but you’re still keen to get scribbling on the nearest napkin you can find, this seminar is for you.
Moderated by Scotchwhisky.com editor Becky Paskin, and with advice and tips from World Atlas of Whisky author Dave Broom, Death & Co’s David Kaplan, and Worship Street Whistling Shop's Tristan Stephenson, you’ll discover how to shape the perfect article for print in a magazine, newspaper or website, the bad habits to avoid, how to pitch a book idea to a publisher, and work to those all-important deadlines. Plus you’ll get to sample some of the cocktails that made it into print from Death & Co’s menu.
As independent spirit brands continue to make waves in the global drinks industry, the number of people wanting a piece of the action has multiplied massively.
Entrepreneurs are finding there’s not shortage of people offering cash investment, or industry players offering sales, distribution and other services, for a slice of equity.
So when there are multiple offers on the table from both potential partners and investors, how do you choose which deal to take? Get to right and you’ll have the resources to help you go further, faster.
Get it wrong and you could end up making no one rich but the lawyers.
Delivered by a world class group of drinks entrepreneurs, this seminar will provide real insight and practical advice on the pros and cons of different financial and distribution deals, at different stages of your business, helping you navigate your way to the smartest money!
Craft cocktails take time… but do they have to? From the four-hour Michelin meal to the 15-minute handcrafted cocktail, today’s food and cocktail culture has changed. For today’s consumer, quantity of time means quality of product. But there’s not always time for that.
Many kinds of establishments and special events demand top-of-the-line quality drinks in very little time — delicious cocktails made fast and at high volume. But how? In this seminar, our expert panelists share stories and advice from their years in the fast-craft trade.
Attendees will leave with a better understanding of the benefits of draft cocktails and how to serve 10 to 10,000 customers a consistent, fresh, visually appealing drink. They will take away the do’s and don’ts of pre-batched cocktails and the trials and tribulations of creating ready to drink, all natural, bottled cocktails for the home consumer. They will also learn how it is possible to do-away with all perishables, including citrus and ice, deliver a round of Manhattans in 25 seconds and be awarded World’s Best International Cocktail Bar. This is a seminar not be missed!
Join Award-winning mixologist and author Dale DeGroff for a lively presentation on the origins of aromatic bitters. Participate in a tasting of five different aromatic of bitters- first on their own, then paired with a rye Manhattan. Experience the flavor profiles of a variety of styles of aromatic bitters and how they impact this Iconic Cocktail. Degroff talks through a couple classic 19th century bitters recipes during the tasting, and captivates with stories of how these botanicals were discovered and how they influenced history.
Interaction with the bartender (get your mind out of the gutter) can make or break a guest's experience at a bar. This seminar hosted by the Bols Bartending Academy will feature 3 world champion bartenders from a variety of backgrounds. They will teach you how to manipulate a wide variety of objects that you use everyday behind the bar. That little flick, roll or throw can go a long way towards how confident a guest feels about your ability to make them a great drink, even before it touches their lips.
In this hands on class; straws, strainers, jiggers and even liquid itself will not be spared from your attempts to defy gravity as we share with you some of our greatest hits to make you look truly stylish behind the bar. After all it is all in the delivery!
No prior experience is necessary and those with experience will still learn something from this panel.
Note- You are only human and will make a mistake at some point, don't let that mistake ruin your day. You cannot wear open toed shoes to this technique seminar.
Once the sole province of the most technologically advanced mixologists on the planet, decades of abuse by chain-bars making soulless drinks killed the blender's appeal to modern cocktailians. Slushie machines never even got a look in.
But then tiki bars made a comeback as respectable temples of mixology. And then slushie machines began becoming fixtures at trend-setting bars like The Artesian (London), Mother's Ruin (New York) and the Erin Rose (New Orleans). With all this, plus brand-new research from mixological mad scientist Dave Arnold's ground-breaking book “Liquid Intelligence”, it's time to, ahem, let it goooooooooooo!
Together with award-winning presenter, spirits educator (and ex-blender slave at TGI Fridays) Philip Duff, Dave will explain and demonstrate when to blend and when to slush, how you can make slushies without having to buy a slushie machine, the mathematics of frozen drinks, pitfalls to avoid when embarking on a frozen drinks program, the importance of sugar (and salt, come to that), how to translate a stirred recipe into a frozen one, and why your blender is a heater as well as a cooler, all featuring original research underwritten by Pallini, creators of the world's best-selling premium limoncello.
There can't be a city in the world with more frozen-drinks machines per square foot than New Orleans, so come on down to a room full of more different blenders and slushie machines than you can shake a stick at for stories of pull capacity, Chocolate Monkeys, and sugar-to-acid ratios.
(Oh - and the best frozen drinks you've ever had!)
Citrus is an integral component to well balanced cocktails and is arguably the most volatile of cocktail ingredients. Citrus oils, on the other hand, have an unusually long shelf life. And not just citrus oils but oils from various fruits and herbs retain aroma and flavor when extracted properly. These oils in combination with a variety of naturally derived acids, like citric and subsidiary sodium citrate, along with sugar and water can mock a citrus component in a cocktail but retain the integrity of its natural flavor. At varying degrees, these components can create Citrates that have a similar pH and brix level to citrus or Elixirs that have added water and sugar content and can be utilized in bottled or two step cocktails. During the seminar, attendees will learn various techniques for extracting oils from citrus, herbs, spices and various fruits and how to convert those extracted oils into citrates and elixirs. Cocktail Citrates and Elixirs can transform citrus based draft cocktails, punches and bottled cocktails and remove the volatility of fresh citrus. During this seminar, attendees will also learn practical information about how to keg and bottle cocktails. An information booklet will be given to all attendees that will include Cocktail Citrate and Elixir recipes and formulas, equipment, techniques, cocktail recipes and ideas for further experimentation. Also during the seminar, attendees will taste Citrate and Elixir based cocktails and a number of citrates on their own.
Rye was once a powerhouse of the whiskey world, but America’s changing palates and Prohibition put an end to that...until now. Thanks to the current craft spirits renaissance and an army of cocktail focused bartenders, rye and the classic libations it inspired have made a triumphant comeback. “Maryland Rye” once existed as a beloved and widely marketed style appreciated throughout the country, as storied in its history as Kentucky’s own bourbon.
How did such a booming industry slowly get proofed out of national prominence? How do we recognize and support new craft whiskies with a sense of place and purpose? We’ll explore some of the social, agricultural and economic forces that wiped this distinct regional style of a great American spirit off the face of the earth.
Join Baltimore bartender Doug Atwell (managing partner, Rye) as he leads a discussion on the appeal and process of bringing Maryland rye back from the brink of extinction. This seminar will feature the expert opinions of owner-distillers Allen Katz (New York Distilling Company and Baltimore native), Ned Wight (New England Distilling Company) and Ben Lyon (Lyon Distilling Company).
This seminar will also feature a historic Maryland punch, whiskey tastings, and the first public industry tasting of New York Distilling Co.’s Ragtime Rye.
Tragically neglected, forgotten and abused for decades, vermouth is once again in the spotlight as people rediscover this wonderful, essential cocktail ingredient. This rediscovery has sparked another new trend: homemade and craft vermouth. Making vermouth can be remarkably challenging or laughably simple depending on your approach. Co-author of the only significant book on vermouth,The Mixellany Guide to Vermouth, Jared Brown has made dozens of batches of different vermouths. He has also sampled at least as many made by others, and amassed a secret file of never-before-revealed historic vermouth recipes. Come learn how to make vermouth or how to make better vermouth. Brown will take you through the step-by-step process and provide some never-before-seen vintage recipes that you can take home and make for yourself.
How to Make a Field invisible in Odoo 17Celine George
It is possible to hide or invisible some fields in odoo. Commonly using “invisible” attribute in the field definition to invisible the fields. This slide will show how to make a field invisible in odoo 17.
2024.06.01 Introducing a competency framework for languag learning materials ...Sandy Millin
http://sandymillin.wordpress.com/iateflwebinar2024
Published classroom materials form the basis of syllabuses, drive teacher professional development, and have a potentially huge influence on learners, teachers and education systems. All teachers also create their own materials, whether a few sentences on a blackboard, a highly-structured fully-realised online course, or anything in between. Despite this, the knowledge and skills needed to create effective language learning materials are rarely part of teacher training, and are mostly learnt by trial and error.
Knowledge and skills frameworks, generally called competency frameworks, for ELT teachers, trainers and managers have existed for a few years now. However, until I created one for my MA dissertation, there wasn’t one drawing together what we need to know and do to be able to effectively produce language learning materials.
This webinar will introduce you to my framework, highlighting the key competencies I identified from my research. It will also show how anybody involved in language teaching (any language, not just English!), teacher training, managing schools or developing language learning materials can benefit from using the framework.
How to Split Bills in the Odoo 17 POS ModuleCeline George
Bills have a main role in point of sale procedure. It will help to track sales, handling payments and giving receipts to customers. Bill splitting also has an important role in POS. For example, If some friends come together for dinner and if they want to divide the bill then it is possible by POS bill splitting. This slide will show how to split bills in odoo 17 POS.
Instructions for Submissions thorugh G- Classroom.pptxJheel Barad
This presentation provides a briefing on how to upload submissions and documents in Google Classroom. It was prepared as part of an orientation for new Sainik School in-service teacher trainees. As a training officer, my goal is to ensure that you are comfortable and proficient with this essential tool for managing assignments and fostering student engagement.
How to Create Map Views in the Odoo 17 ERPCeline George
The map views are useful for providing a geographical representation of data. They allow users to visualize and analyze the data in a more intuitive manner.
Read| The latest issue of The Challenger is here! We are thrilled to announce that our school paper has qualified for the NATIONAL SCHOOLS PRESS CONFERENCE (NSPC) 2024. Thank you for your unwavering support and trust. Dive into the stories that made us stand out!
Palestine last event orientationfvgnh .pptxRaedMohamed3
An EFL lesson about the current events in Palestine. It is intended to be for intermediate students who wish to increase their listening skills through a short lesson in power point.
The Art Pastor's Guide to Sabbath | Steve ThomasonSteve Thomason
What is the purpose of the Sabbath Law in the Torah. It is interesting to compare how the context of the law shifts from Exodus to Deuteronomy. Who gets to rest, and why?
1. August
18,
2014
ENTREPRENEURSHIP – A REFERENCE
Initially put time and effort in developing a compelling business model and venture design to help you get started.
But when you start, lock them up and don’t look back! Listen, analyze, adjust, adapt; total perseverance and
maximum flexibility.
There are no recipes for success, but there are common reasons why entrepreneurs fail:
1. Personal conflicts in the founding team
2. Poor cash flow management
3. Unclear vision for the business
4. Not focusing on customer needs
STEP BY STEP PROCESS
A. Define Business Model
• Two parts: 1) Activities associated with making something and 2) activities associated with selling it.
• Tell a story; Who is the customer? How do we make money in this business?
• Beware of solutions in search of a problem – what pain are you solving?
• Beware of being all things to all people – getting early traction is key; what niche segment is most likely to
like/need what you have to offer?
• Don’t confuse Business Model with Strategy. Business Models describe how the pieces of a business fit
together, but don’t factor in competition. Dealing with competitors is Strategy.
• Don’t confuse an entrepreneurial opportunity with a business opportunity; why you? Why would you win
compared to another player with the same idea? (e.g., passion, knowledge, experience, networks, access to
key resources…)
• Is your product a Pain Pill or merely Vitamin? (if you won’t pay someone to solve the problem, it’s vitamin)
First step is to create your Elevator Pitch. This is one way of doing it: “To <customers>, that <problem being
solved>, we offer <solution>. Unlike <reference set>, we provide <unique advantage>.”
Assess and further develop the entrepreneurial opportunity (which, remember, is different from a business
opportunity):
1. WINDOW OF OPPORTUNITY
• What has changed to give rise to the opportunity?
• Why has it not been done before?
• Is this the right time to enter?
• Real customer pain? Usual indicators are:
o Customer-invented workarounds
o Customer complaints
o Excessive prices for substitutes
• Focus on what your customer is trying to accomplish, not on comparing product features
2. USER ADOPTION
• Is the solution focused on specific problems / pains and is it easy to understand?
• Does it allow users to do things in a simpler, faster, better, or less costly way?
• Is the value added important enough? (who would value it most?)
• Are there adoption hurdles? (Can users experiment and are results visible?)
• How do I reach the end-user? (Channels, decision-makers, and buying cycles)
3. MARKET
• How large is the potential market (bottom-up calculation)?
• How do I make money and how much can I charge?
• How much share / how many customers are needed for financial break-even?
• Do I have natural growth paths? (breadth of offering, geography, customer segment)
the86co.com
154
Grand
St,
New
York,
NY
10013
917.576.5106
2. August
18,
2014
• Define your market
o Your market is not a billion Chinese, or the $200 billion in spending for category X
o Your target market is the specific set of customers to whom you deliver superior value
o The test: what sales will you walk away from and why?
4. FEASIBILITY
• Is this something established companies cannot do or won’t do? Why?
• How much capital and time to cash flow break-even?
• Are there other barriers to entry? (technological interdependencies, regulatory barriers)
• What could go wrong that would kill the venture? (list all assumptions)
The next two items will assess whether this is an excellent opportunity as opposed to just a good one:
5. SCALE AND SCOPE
• Does the business scale on the supply side? (Can I leverage scale without consuming resources and
attention?)
• Ditto on scope (if I make soccer balls, maybe I can also make soccer shoes, i.e. leverage my existing network
of customers/suppliers)
• Are there any key dependencies or bottlenecks in the value chain?
6. SUSTAINABILITY
• How can I induce other people in the industry into becoming partners and support me? (as opposed to
compete with me). Transform potential competitors into partners and allies. Revenue sharing agreements,
small equity stakes, strategic value to powerful players.
• Why won’t the value be competed away quickly? (Control of key resources, customer lock in)
New ventures will always fail when competing with established firms at their own game. Established players will
still win the contract even with 30% higher prices, particularly in less cost driven areas where reputation is
important
B. Structure Founding Team
• Team Composition
o A clear leader
o Complementary skills/knowledge
o Role Allocation: one person for each key activity area – assign clear roles to each founder (may
change over time)
• Ownership proportional to contributions
• Effective decision making processes
• Conflict Management
• What kind of entrepreneur are you? All partners should have roughly the same ambitions for the venture:
o Lifestyle Entrepreneur
o Growth Entrepreneur
o Social Entrepreneur
C. Define activities
• Sourcing
• Company Setup
• Accountant
• Legal
• Marketing Approach
• Sales Force
• What else?
the86co.com
154
Grand
St,
New
York,
NY
10013
917.576.5106
3. August
18,
2014
D. How to secure first clients
• Price?
• Connections?
• Web page?
• What else?
E. Cash, cash, cash!
Nobody will give you money in the beginning. Except maybe your parents. And you will need cash because nobody
will extend you any credit either. And CASH FLOWS ARE YOUR LIFE BLOOD! Some ideas:
• Friends and family – Ask but be VERY CLEAR that this is extremely high-risk and that chances are,
frankly, that they will never see this money again.
• American Express – Awesome. Amex do more for small business than any politician ever did. You can get
unlimited credit early as long as you pay once a month, it buys you some very valuable time. And the
points you accumulate quickly can go to business trips, etc.
• Factoring – Once you have sales, you can “sell” your invoices to a factoring company and get cash early.
This is expensive but may be worth it.
• Mezzanine Loans – High risk, high interest.
• Government grants
• Personal savings, etc…
Please don’t hesitate to reach out to me if you would like to discuss an idea, if you have any questions or if I can
just generally be of any help.
Thanks for listening.
Best,
Malte.
the86co.com
154
Grand
St,
New
York,
NY
10013
917.576.5106