Time: April 18, 2010 from 8am to 4pm
Location: Anaheim Convention Center
Street: 800 Katella Ave
City/Town: Anaheim, CA
Website or Map: http://www.scaaexposition.org
Event Type: lecture, series, and, food, demonstration
Organized By: Tara Shenson
Latest Activity: Apr 14, 2010
When given the option, consumers will recognize, appreciate and choose quality. The specialty coffee industry has shown that when the right selection is offered and proper brewing techniques are performed, price points for brewed coffee can start at $6 per cup and are worth every penny to the discerning palate. Not unlike a wine menu, a specialty coffee menu is developed using beans from select altitudes and climates; roasted to varying degrees to produce specific taste profiles and finally brewed to exacting standards to extract a cup unlike anything your guests will have experienced before.
Creating Successful Specialty Coffee Programs in Food Service & Fine Dining
What are hot the chefs looking for in coffee and how do coffee roasters present to them? Come and hear this panel comprised of coffee roasters and restaurateurs discuss their experiences collaborating to create innovative coffee programs that drive top line sales and add value to the overall dining experience.
Successfully Implementing a Golden Cup Award Standard Coffee Program in your Foodservice Operation
The SCAA Gold Cup Standard is the specialty coffee measure of excellence in brewed coffee. In this session, Boyds will present opportunities for operators to reinforce loyalty and repeat visits from existing customers by enhancing the dining experience by achieving and maintaining brew standards.
Guided tour of the SCAA Event Show Floor
Experience all the SCAA Show floor has to offer and meet key contacts in the specialty coffee industry during this one hour guided tour of our 700+ booth exhibit floor.
Creating & Marketing Sustainable Coffee Programs in Foodservice
Hosted by a panel comprised of representatives from Caribou Coffee, Coffee Bean Intl. and Bon Appétit this session will illuminate how specialty coffee fits within existing trends in sustainable foodservice as well as present a case study of a successful restaurateur.
Mixology & Coffee as an IngredientHosted by OC Life Magazine’s Executive Food Editor and Chef Anahita Naderi and Imbibe Magazine’s Jen Boelts. First, Chef Anahita will explore the exquisite possibilities of menu items created using coffee as an ingredient; showing us coffee blends perfectly with recipes found on any section of the menu. Next the NRA hot trend for 2010, Mixology, will be applied to cocktails using specialty coffee as a key component to create blends sure to amaze your bar guests and leaving them wanting more.
Ticket Price: $75.00.
Register: Registration is On-site at the Anaheim Convention Center.