1. Las Vegas Nightclub & Bar Show March 2010 Presented By: Donna Hood Crecca Publisher & Editorial Director, Nightclub & Bar Magazine, Questex Robert Plotkin Author/Beverage Management Consultant, BarMedia

2.  Operations — The Devil is in the Details  Sales/Revenue — Increasing Sales Without Raising Prices  Product and Presentation — Selling Both the Sizzle and the Steak  Barmanship — The Intangibles that Only an Operator Can Provide

3. Leverage Bar Real Estate – Drive Revenue With In-House Advertising Donna Hood Crecca

4. Get Social – Twitter, Facebook, YouTube and the Internet Donna Hood Crecca

5. Suggestive Selling – Increase Sales, Guest Satisfaction in a Moment Robert Plotkin

6. Infusions – Create Spirits and Cocktails the Competition Can’t Duplicate Robert Plotkin

7. Promote, Promote and Then Promote Some More Donna Hood Crecca

8. Do 2-fers and BOGO Right – But Lose the Back Up! Donna Hood Crecca

9. Bar Backs – Improve Service, Save on Labor Cost & Promote From Within Robert Plotkin

10. The Bar’s Achilles Heel – Dirty Glassware Send Entirely Wrong Message Robert Plotkin

11. If Nothing Else, Keep Your Bathrooms Clean! Donna Hood Crecca

12. Be Prepared For Success – Stock Proper Bartending Tools Donna Hood Crecca

13. Drink-Making in a.08 Universe – dictates smaller portions, lower concentrations Robert Plotkin

14. Sparkling Mixology – Champagne cocktails classy, delicious, profitable Robert Plotkin

15. Think Global Sparklers – Prosecco, Cavas and Others Donna Hood Crecca

16. Coping With Labor Pains – Schedule As a Percentage of Sales Donna Hood Crecca

17. Alcohol-Free Programs – Zero-Proof Delivers Risk-Free Profits Robert Plotkin

18. Portioning Safeguards – Winning the Battle at the Point of Thirst Robert Plotkin

19. Measured Pours – Low Tech, High ROI Donna Hood Crecca

20. Recipes for Success – Drink Consistency Counts Donna Hood Crecca

21. Muddling – Injecting Cocktail With Fresh Ingredients Robert Plotkin

22. Double Straining – Serve Fresh Cocktails With No Floaties Robert Plotkin

23. Garnish Better Than The Competition – Talk to the Chef! Donna Hood Crecca

24. Smokers – Make Their Butts Comfy in an Outdoor Area Donna Hood Crecca

25. Cross-Promoting Bar Cuisine – Let the Downtrodden Masses Eat Robert Plotkin

26. Enlightened Comp’ing – Getting More Bang For Your Promo Dollar Robert Plotkin

27. Aromatherapy – Set Bowls of Mint and Basil on the Bar Donna Hood Crecca

28. If You’re Going to Serve Draft Beers, Make Sure You Do it Right Donna Hood Crecca

29. Keep the Glass Programs – Instant souvenirs that Boost Margins Robert Plotkin

30. What Bartenders Say Matters – “No problem,” “Want another?” “Hey guys” Robert Plotkin

31. Hire for Hospitality Gene – Everything Else Can Be Taught Donna Hood Crecca

32. Ensure Staff Knows What They’re Talking About Donna Hood Crecca

33. Gun Control — Bottled Mixers and Sparkling Waters Enhance Quality, Production Value Robert Plotkin

34. Ice Balls — Not All Ice is Created Equally Robert Plotkin

35. State Your Case With Vendors – Make Them Work For You Donna Hood Crecca

36. Watch For Sticky Fingers – Improve Profits by Eliminating Shrinkage Donna Hood Crecca

37. Backbar Management — What to Stock and How to Best Merchandise It Robert Plotkin

38. Local Micro-Distilled Spirits — Small Batch Brands Shooting Up the Charts Robert Plotkin

39. Wines from Emerging Regions – Juice With Huge Value Donna Hood Crecca

40. Read Nightclub & Bar Magazine Cover to Cover Donna Hood Crecca

41. Sessionability — What the Classics Have and the Rest Don’t Robert Plotkin

42. Drink Menus — What Works, What Doesn’t and What Consumers Want Robert Plotkin

43. Photos on Drink Menus – People Drink With Their Eyes Donna Hood Crecca

44. Have a Seat – Guests Today Looking For Intimate Conversation Clusters Donna Hood Crecca

45. Develop a Signature – Specialty Drinks a Dime a Dozen Robert Plotkin

46. Sangria – Profit-Laded and Acclaimed Universally Delicious Robert Plotkin

47. Send Flowers to the Living – Catch Your Staff Doing Good Donna Hood Crecca

48. Slow Down – Bartenders Lose Their Smiles When They’re Frantic Donna Hood Crecca

49. In Praise of Syrups – Simple, Agave and Flavored Cocktail-Essential Robert Plotkin

50. Old School Practices Best Left in the Past – Doubles, Cash-Outs, Post-Shift Drinks Robert Plotkin

51. Attend the NCB Show! Donna Hood Crecca

52. Don’t Be Your Own Worst Enemy — Leave the Jaguar at Home Robert Plotkin

53. Las Vegas Nightclub & Bar Show March 2010 Presented By: Donna Hood Crecca Publisher & Editorial Director, Nightclub & Bar Magazine, Questex Robert Plotkin Author/Beverage Management Consultant, BarMedia