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Earn CMP credits!
ALL education sessions at this year's conference are approved by The Events Industry Council to count toward your CMP certification. Keep your professional status up-to-date while enjoying and learning from this incredible lineup of speakers.
Dean Mistretta, MBA, CHE (Assistant Professor & Director of Catering, Johnson & Wales University/Decadent Catering)
Location: Beverage Garden
Date: Thursday, February 27
Time: 1:30 pm - 3:00 pm
Pass Type: All Access, CS Conference Pass, CS Premium Pass, Combined CS/TSE Conference Pass, Exhibit Hall Only, TSE Conference Pass, TSE Premium Pass, Ticketed Event
Vault Recording: TBD
Join us in the Beverage Garden on the tradeshow floor for a bespoke tasting experience—only open to ticket holders—that will inform the myriad ways you approach beverages and how they are built, garnished, and served. Walk the garden and compare cocktail bitters (i.e., not all bitters of the same "flavor" taste the same!), sample garnishes, assess Bloody Mary mixes, and enjoy a signature cocktail to round out your experience, among other tastes.
Featured education with non-alcoholic cocktail pairings is from 1:45-2:30:
Crafting Cocktails: Taste, Flavor, and Cost Insights with Johnson & Wales University
Join Professor Dean Mistretta of Johnson & Wales University and Director of Catering at Decadent Catering for an interactive workshop comparing a Ready-to-Drink (RTD) and a bartender-prepared specialty cocktail. Attendees will explore taste testing, flavor profiling, and cost dynamics, analyzing quality, consistency, and ingredient balance.
The session also examines RTD efficiency and shelf stability versus the craftsmanship of bartender-prepared drinks, with insights into the growing demand for spirit-free, non-alcoholic options.
Blending sensory science with financial analysis, this workshop provides caterers with strategies to enhance cocktail offerings, streamline production, and maximize profitability.