Nightclub & Bar Show 2021

It is said that over 60% of bars & restaurants close within five years of opening – daunting, right? COVID exacerbated that scheduled with over 500 bars and restaurants closing permanently per day at one point. Guts and grit aren’t enough for the recipe for success; operators need a systematic approach to avoid being a failure statistic and being world-class in their service. Sought-after hospitality coach, Sean Finter, is someone who did it himself and has worked with over 8,000 hospitality teams in award-winning bars around the world teaching them how to do things DIFFERENTLY, not just BETTER. In this information-packed workshop, Sean explains:

• The single piece of paper at the core of bars that helps them outperform the market by 5X
• Creating a company culture that attracts "A Players" to your team
• How to accelerate profits by focusing on Peak Hours (20% of the time your bar is pulling in 80% of its revenue)
•   How to guarantee profits, rather than just hope for them  
• How to build, communicate and grow a "Tribe of Raving Fans/Guests" and much more

Learn how zero- and low-proof drinks have evolved from a fad to an industry trend that’s here to stay. A significant portion of guests want and expect to find alcohol-free and low-ABV drinks on menus. Some are sober, some are sober curious and some simply equate low- and no-alcohol options with a healthier lifestyle. Whatever their reasons, they’re willing to pay for thoughtful options that fit their needs. Operators need to adapt, adjusting their beverage programs and staff training accordingly to provide guests with an elevated guest experience that generates revenue. Hear from bartenders and bar owners who work in one of the dominant drinking towns in the country and learn how they’re addressing this need.

The goal of the bar experience is for the guest to feel transported. To take them away from their daily stressors, giving them the ability to unwind and be present in an otherwise chaotic world. In order to do that is equal parts service and building a narrative structure around drinks, music, lighting design, etc... That's why we're joined by three of Vegas' most respected voices when it comes to developing spaces, even during a pandemic! Tune in as they discuss how you can raise the level of guest experiences at your venues.

 In this session, you will learn to identify and strengthen 6 Key Components of your business - resolving the 136 nagging issues holding your bar back. Join David Kaplan (CEO, Founder and Co-Owner, Death & Co and Gin & Luck) and Josh Holtzman, Business Coach and EOS Implementer™, for a journey exploring how the Entrepreneurial Operating System (EOS) helps to strengthen the foundation of your business (and cure the symptoms), and how it has propelled Death & Co to a mainstay at the top of the bar business.

This must-attend seminar will be set up as a discussion with demonstrations from these top
experts in the hospitality industry. These experts will lay out three essential components to
ensure your establishment is delivering the customer experience necessary to be successful in
this new dining and drinking landscape! They will be talking about the importance
of implementing a structured training program that will motivate your staff and build their
confidence to achieve consistency and consumer spending, elevating guest experiences by
making simple changes to your cocktail presentation to build visual value, and adding a culinary
element to your cocktail program that allows you to expand on flavor while keeping costs low.
As customers’ expectations rise, so should your staff, presentation, and offerings!

Back by popular demand again, Nightclub & Bar board member Michael Tipps and the Invictus Hospitality (IH) team detail the journey of taking a first-time NCB attendee all the way to opening their first bar. Sitting in the audience of this same session last year, Sandor Pap and his team were just weeks away from beginning the process of opening his first bar in Daytona, Florida. Already a successful businessperson, he had put together a solid team, selected a location, produced renderings, and created menus.

After sitting in the two-hour seminar, Sandor and his team solicited the expertise of the IH and everything changed dramatically from that point forward. The business plan evolved in every way- from name, concept, location, budget and even the team. This year’s seminar includes the entire Invictus Hospitality team along with Sandor Pap, Chuck Singleton, and Tony Puskas detailing why they made these changes and how it has set them up for success.

The hospitality secrets that can’t simply be “googled” about opening a bar or restaurant will be revealed through a real-life working example, in real-time, with real people. Regardless if you are an experienced operator who is looking to refresh the concept, need to find some inspiration, or if you dream of having your own bar or restaurant, then this seminar will not disappoint. Will you be the one to be featured on stage next year?

Your beverage menu is your brand story and it needs to entice your guest into an immersive experience when visiting your concept. Christie Lawler is a beverage marketing expert and she will unleash the power of marketing in this interactive session. Send your menus ahead of time for feedback and bring your questions so you can learn the tricks to selling more through storytelling on menus.

Are you creating unforgettable limited-time offers? Or you pushing out ‘specials’ that sound like yesterday’s leftover put into today’s meatloaf? Learn how to keep it fresh with Chef Duffy and other award-winning chefs from the Food & Beverage Innovation Center on features that actually appeal to your guests. LTOs can be a great way to build loyalty, increase traffic, and stand out from the competition. Hear best practices on pricing, establishing urgency, and how to empower your back and front-of-house staff to help make this a huge success for your operations.