There’s Nothing Better Than Knowing

The Texas Restaurant Association hosts the 2nd largest restaurant show in America. Having been invited to present on various educational stages the last two years, I can testify it’s a biggie.

All Texas jokes aside, they hit many nails on the head as far as beer in concerned. For instance:

  1. The size of the craft beverage pavilion doubled from 2015 to 2016.
  2. They dedicated funds to bring an expert in (me) to deliver talks related to beer in the restaurant business.
  3. They actively invited media based on what’s going on in the beverage categories, beer and other choices.
Knowing makes a difference.

Knowing makes a difference.

Beer is pretty darn remarkable. As I tell audiences, it’s amazing incredible beer. And it’s just beer.

Beer comes to life when we foster, nurture and support all beer. Part of all of these is education. And with a nod to the opening post title above, knowing matters. Knowing includes all the classic journalistic questions that accompany a healthy relationship with beer.

  • Who – makes it, drinks it, supports it, wants to bring it down
  • What – beer & all its myriad possible ingredients
  • Why – because (originally) it sanitized water rendering it safe to drink, now – flavor, status, refreshment
  • When – in moderation, daily, weekly, frequency is a factor
  • Where – where legal, in social gatherings, at home
  • How – carefully, thoughtfully, responsibly

The TRA and beer providing the platform for its members and visitors at the show to know. I’m glad to be a part of what can help them equal success.

There’s nothing better than knowing what’s going on in our world around us – and it’s up to us to stay in tune. Get out there, get educated and you’ll support beer overall. Thanks.

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Ginger Beer, Micheladas & Ginger Beer

Pints up to the fantastic & very good sports who joined me for a bit of performance art at the TRA Marketplace show last week in Houston, Texas.

Sasha & Ginger at TRA.  It'd call it 'delish-elada!

Sasha & Ginger at TRA. It’d call it ‘delish-elada!

I was lined up to give two What’s Hot In Craft Beverage sessions in their recently expanded Craft Beverage Pavilion this year (gave 2 last year too). In plotting the sessions, I thought: “Let’s invite some of the terrific exhibiting businesses.” So I reached out to 4, 3 reached right back, almost immediately, and I invited them to join me on stage.

Props to the following guests who sat with me (check out the TRA’s Facebook page [TX Rest Assoc] for the recorded sessions). Here’s a bit about them. Follow the links to learn more.

  • Sasha & Juan Sotelo, Triple S Michelada – yum yum yum! Check out their story and enjoy their super flavorful beverage as a stand alone drink as well as a mix choice.
  • Zack Silverman, Kelvin Slush Company co-founder. When’s the last time you had a slushie??? How about one with delicious enhancements? They had 4 refreshing choices – I sampled them all.
  • Paul Imbesi, NAB representing Barritt’s Ginger Beer. Of course I noticed this right off the bat. And Paul was a fun and gracious guest, sharing the unique story of how he helps bring Barritt’s to the USA.
Zack, GJ & Dave/TRA enjoying a great vibe at TRA.

Zack, GJ & Dave/TRA enjoying a great vibe at TRA.

I’m always grateful for people who are willing to interact – sometimes even when they’re unsure of what’s going to unfold. As a presenter, I have to be ready for anything, and prepare for everything. Having guests bolster a simple talk skyrockets the value for the audiences and begins very fun and fruitful relationships.

The gist: Invite others to work together. It’ll add so much enjoyment and purpose to your work. All my guests we’re easy to work with and guide and I appreciate the hard work they all do, day in and day out. Props to their colleagues too, for tending the booths while we were in session (Helena, Nick & Rodger – this means you!!).

One post-show thought for me to all of this: I’d gladly invite them again, and I’d welcome working with all of them. They are sharp, interested in making a true difference in the beverage and restaurants communities and in their own lives. Doing what you love drives a lot of success.

Drive on.

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