Industry News
Pernod Ricard Re-
joins Century Council
Hospitality Law Conference
to Address Key F&B Issues
Beginning Jan. 1, Pernod Ricard USA will again be a member of The Century
Council, a distiller-supported, not-for-profit
organization focused on fighting drunk
driving and underage drinking. The company
withdrew from The Century Council in 2006
due to disagreements on tactical executions
and administrative procedures.
Over the past three years, Pernod
Ricard has run an “Accept Responsibility”
campaign that combines national print
advertising, social media outreach, a dedi-
cated web site, public service announce-
ments and e-mails. The campaign has
reached an estimated audience of more
than 200 million people and will continue.
“As one of the premier marketers of
beverage alcohol brands in the United
States, we are aware of the critical im-
portance of providing accurate, relevant
and timely information to the public about
appropriate alcohol consumption,” Paul
Duffy, chairman and CEO of Pernod
Ricard USA, said in a statement.
“We look forward to working again
with The Century Council, which has an
18-year track record of continuing success.
Together, as an industry, we are confident
of making important progress in address-
ing the major, social issues surrounding
responsible alcohol consumption.”
The third annual Hospitality Law
Conference will include a
dedicated food & beverage track to educate and equip operators to deal with
liability and regulatory issues effectively. Scheduled for Feb. 3-5 at the Omni
Houston Hotel in Houston, the conference is presented by HospitalityLawyer.
com, a global network of providers who deliver legal, safety and security
solutions to the hospitality industry, in coordination with the General Counsel
Committee of the American Hotel & Lodging Association, the International Bar
Association and the Loss Prevention Management Institute.
Among the topics on the F&B schedule are alcohol provisions relating to
sponsorships, the federal tip credit and nutrition labeling on menus.
“The annual Hospitality Law Conference is a one-of-a-kind opportunity
designed for food and beverage professionals to learn about the latest industry
developments,” said Stephen Barth, founder of HospitalityLawyer.com, noting
the annual conference is the only program in the country and in the world
devoted exclusively to legal, safety and security issues affecting the hotel and
restaurant industries.
Study Finds Flavors Key in 2010
Early Registration = Savings
for Nightclub & Bar Show
Those registering for the Nightclub & Bar Convention and Trade Show by Jan. 8
will save $100 off the cost of registering at the
show. Taking place March 8-10 in Las Vegas, the
Nightclub & Bar Convention and Trade Show is
the largest and most dynamic industry event of
the year, attracting more than 30,000 on-premise
professionals each year.
Celebrating 25 years in 2010, the show will
deliver an outstanding roster of educational
seminars and speakers, an exhibit floor packed
with new products and eager vendor partners
as well as a stellar lineup of evening events. For
more information on early registration and the
show, visit www.ncbshow.com.
6 Nightclub & Bar Magazine | DECEMBER 2009
Consumers want to visit restaurants that offer innovative flavors, according to a study from Chicago-based market research firm Technomic. Forty-two percent of
consumers, especially males ages 25-34, are more likely to visit restaurants with new or
unique flavors in their food and beverages, and 36 percent say they’re more interested in
trying new flavors than they were a year ago.
But just what do they want? Among less prevalent ethnic cuisines, people are inter-
ested in Spanish (72 percent), Hawaiian (71 percent), Tex-Mex (69 percent), Greek (66
percent), Caribbean (66 percent) and Mediterranean (62 percent). The study also found
that garlic, pepper and smoky barbecue flavors are taking up their fair share of entrée
menus, while Mexican, Asian and Italian influences are popular.
Innovation in menu creation is valued on both the food and beverage sides. “We
are observing consumers showing their willingness to spend for innovation that they
value,” says Bill Lombardo, CEO of Monin Gourmet Flavorings. “As a result, operators
who add a flavor innovation spin to well-made, traditional cocktails will earn the trust
and the budget-constrained dollars from today’s consumers.”
In drinks, herbs like mint, basil, rosemary and sage are “must-have ingre-
dients” at upscale bars, says Lisa Ash, Monin beverage innova-
tion director. Monin’s Jeff Ruth agrees with the herbal trend,
but says fruit flavors remain dominant — especially
those like blueberry, pomegranate and acai,
which have perceived health benefits. “Along the
same lines, we are seeing a rise in the creation of
more complex cocktails accented with fruit purees,
homemade or specialty bitters and premium syrups,”
