Hey everyone – Julia here.
After much coffee, many late nights and early mornings, and more emails than I can shake a Ramos Gin Fizz at – I’m very excited to release the full lineup for Sunday’s Craft Bartender Summit.
By the way: it’s happening Sunday, but you don’t have to join us “live” – we’re sending free replay links to everyone who registers.
Check out the lineup below!
The Full Lineup!
Sign up to get access – you’ll be able to join the live chat on April 17th at the times listed below, or watch a free replay whenever it’s convenient.
by Cache Bouren
Ice is a vital piece of operating any bar, and even more so for a “craft” bar. This seminar takes a “behind the scenes” look at how Cache Bouren, the operator of a craft bar in San Jose, California runs their ice program. From choosing your ice machines to making large format ice by hand – this seminar will give you some great ideas fortaking your ice program to the next level while keeping up with service.
Sponsored by Sonoma County Distilling Co.
by Camper English
More than merely liquor with added sugar, liqueurs are a wide-ranging category of spirits born from the intersection of alchemy, medicine, and food preservation. Learn thehistory of liqueurs, how they are made, and some interesting hacks for using liqueurs creatively behind your bar.
Sponsored by Disaronno
with Jonathan Pogash & Ian Cox
Two consultants, two very different perspectives. Jonathan Pogash and Ian Cox host this seminar with a lively discussion about bar consulting. Hear how they each made their way from behind the bar and into their respective consulting positions. Learn the best – and worst – parts of a bar consultant’s job. Discover Jonathan’s suggestions for getting new business and how to find and work with clients like Caorunn Gin and Van Gogh Vodka. Get recommendations on growing your network, and some tips for marketing your services – even if you’re just starting out.
Sponsored by Caorunn Gin
with Rory Crawford
Learn the key metrics that will show you opportunities in your bar to streamline operations, reduce holding costs, increase margins and improve your bottom line overall.
Sponsored by BevSpot
with Erick Castro and Anthony Schmidt
With enough time, a skilled bartender can always provide a truly memorable craft bar experience. Unfortunately for most craft bars, time is extremely limited. How can you continue to provide an amazing guest experience when you are three-deep on a Friday night? In this seminar, Erick Castro and Anthony Schmidt discuss the challenges that come with running a high volume craft cocktail bar, and some of the tricks, techniques and training they have developed to solve this problem.
with Sarah Shaw and Sev Welker
For any bartender, prework is just a part of the job – but for Sarah Shaw and Sev Welker, it is their job. Creating syrups, tinctures, bitters and more for more than ten bars across San Francisco is no small feat, and it takes years of practice and careful preparation to make sure every ingredient is right. In this seminar, Sarah and Sev will take us through several techniques they use to create their ingredients, teaching some important considerations for flavor extraction, seasonality, safety and best practices. If you’re interested in producing ingredients for your bar, you won’t want to miss this session.
Sponsored by A Bar Above’s Cocktail Design Program
This event has always been a bit of an experiment, but I was amazed at how excited all of our speakers were to participate. I hope you will join us!