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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: 1:45 pm - 2:30 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:
Crafting Cocktails: Taste, Flavor, and Cost Insights with Johnson & Wales University
This workshop explores the art and science of creating cocktails, delving into the key aspects of taste testing and flavor profiling and their impact on the financial costing of two approaches: Ready-to-Drink (RTD) cocktails and bartender-prepared cocktails. Participants will learn to identify the nuanced differences in flavor complexity, ingredient balance, and consistency between these methods, while also uncovering surprising similarities in sensory evaluation techniques.
Attendees will experience taste testing and flavor profiling firsthand, gaining tools to assess drink quality and market appeal. The workshop will then examine the cost dynamics of RTD cocktails—optimized for scalability and shelf stability—contrasted with the real-time craftsmanship and ingredient variability of bartender-prepared beverages. Financial considerations, including ingredient sourcing, preparation time, and wastage, will be analyzed to help caterers make informed decisions based on customer preferences and operational goals.
By blending sensory science with financial analysis, this workshop equips professional caterers with actionable insights to enhance their cocktail offerings, streamline production, and elevate the customer experience in a competitive market. Whether catering events or managing bar services, attendees will leave with strategies to balance creativity, quality, and profitability.