F&B@Sea Sets 2024 Conference Program in Miami
F&B@Sea, the one-of-a-kind experience for the cruise food and beverage ecosystem, has unveiled details of its 2024 conference program. The conference beckons industry pioneers and cruise lines to converge at the Mana Wynwood Convention Center in Miami from April 10-11 to explore the latest trends and innovations shaping the future of cruise F&B.
The conference sessions promise a deep dive into evolving consumer trends, the burgeoning demand for local sourcing, and the profound impact on F&B preferences aboard cruise ships, all while addressing the growing necessity for sustainable practices within the industry.
Kicking off with the State of the Industry Keynote: Navigating the Cruise F&B Supply Chain, on 10 April from noon to 1 p.m., attendees will delve into the intricate dynamics of cruise F&B supply chains. The keynote will spotlight discussions on sustainable sourcing, F&B supply/demand dynamics, and the evolving landscape of local procurement in global destinations.
Following the keynote, attendees can expect enlightening sessions on Local Flavors, Global Appeal and The Evolution of Specialty Restaurants on Board. These sessions will explore authentic cultural food experiences, immersive dining concepts, and the rise of local culinary options—three of the top trends forecast to dominate the period of 2024/25, as outlined in the latest Cruise F&B Trends Report.
A highlight of the program includes a groundbreaking cruise Supplier Workshop: Conscious Trends Shaping Cruise F&B Supply & Demand, curated in partnership with the Plant Based Food Association. Scheduled for April 11 from 12:30 to 1:30 p.m., this workshop is designed to empower current suppliers, and new entrants to the cruise sector alike, in meeting the escalating demand for sustainable practices, products, and supply within cruise F&B operations.
“We are thrilled to unveil our 2024 conference program, which promises to be a transformative event for the cruise industry,” said Chiara Giorgi, Global Brand and Event Director for Seatrade Cruise. “This conference represents a unique opportunity for industry leaders to come together, share insights, and chart the course for a more sustainable and innovative future in cruise F&B.”
View the full program here.
After successfully launching in March 2023, F&B@Sea returns with more vendors, more produce, and more variety with over 100 F&B suppliers taking part at the live marketplace. Attendees can also expect a host of new features and immersive brand activations alongside the inaugural F&B@Sea Awards on April 11. F&B@Sea will run alongside the world’s largest cruise conference & exhibition, Seatrade Cruise Global (April 10-11, Miami Beach Convention Center) with shuttle buses running regularly between the two events.
For more information on F&B@Sea or to register, visit www.seatradecruiseevents.com/fnbsea
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Daul to Retire From Southern Glazer’s Wine & Spirits
Southern Glazer’s Wine & Spirits announced the retirement of Patrick Daul, president, West Region, effective July.
“I’ve had the privilege of working alongside Patrick for many years, whose journey at Southern Glazer’s reflects not only his deep industry expertise, but also his unwavering dedication,” said John Wittig, chief commercial officer, Southern Glazer’s. “His strategic leadership has left an indelible mark and his mentorship has been instrumental in the career development of numerous leaders. As Patrick embarks on a well-deserved retirement, we celebrate his legacy of excellence and thank him for his outstanding contributions to the company.”
Commencing his career journey at Southern Glazer’s in 1992 as the director of wine sales in Northern California, Daul has navigated through several pivotal roles at the company. He assumed the role of vice president, general sales manager for the American Wines & Spirits division in 1997 and was promoted to Northern California general sales manager for the newly created Pacific Wine & Spirits division in 2002.
From 2005 to 2011, Daul served as vice president, general manager for the California division of PWS, focusing on Diageo and Moët Hennessy USA portfolios. Daul’s trajectory continued with leadership positions of increasing responsibility, including senior vice president of sales & marketing and senior vice president of commercial strategy for the state of California. Currently, Daul serves as president, West Region, marking the latest milestone in his accomplished career at Southern Glazer’s.
“Patrick’s retirement is a significant occasion, and we express our deepest gratitude for his exemplary leadership at Southern Glazer’s,” said Wayne E. Chaplin, chief executive officer, Southern Glazer’s. “His strategic foresight has been significant, and his legacy will continue to resonate throughout our organization.”
An announcement for Daul’s replacement will be forthcoming.
Southern Glazer’s Wine & Spirits is the world’s preeminent distributor of beverage alcohol, building brands for moments that matter. The multi-generational, family-owned Company has operations in 44 U.S. states, the District of Columbia, and Canada, as well as brokerage operations through its WEBB Banks division in the Caribbean, Central and South America. The company urges all retail customers and adult consumers to market, sell, serve, and enjoy its products responsibly. For more information visit www.southernglazers.com. Follow us on Facebook, Twitter and Instagram @sgwinespirits.
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Smoke Lab Vodka Presents You’re in My Heart Cocktail
Smoke Lab Vodka is bringing the colors of passion and romance into its signature Valentine’s Day cocktail this year. This visually striking and delicious cocktail, created by Smoke Lab national mixologist and Industry expert, Paula Lukas @paulalukas27, is the perfect elixir to set the mood for any Feb. 14th celebration.
YOU’RE IN MY HEART
Ingredients:
1.5 oz. Smoke Lab Vodka
1 oz. Vermut Lustau Rose’ Vermouth
.5 oz. Portland Syrups Rose Cordial
3 oz. Mionetto Prosecco Rose’
1/4 tsp pink edible glitter
1 red rose petal – garnish
Method:
Combine Smoke Lab Vodka, vermouth, rose cordial and edible glitter in a shaker with ice. Shake and strain into a flute or coupe. Top with Prosecco Rose’ and garnish with a red rose petal.
Smoke Lab Vodka is crafted with pure Himalayan spring water and locally sourced superior-quality Basmati rice, selected for its distinctive crisp, pure flavor, and unique floral aromas. SMOKE LAB is India’s first homegrown luxury vodka that is becoming a favorite among U.S. consumers.
Lukas is a veteran of the New York City hospitality industry with over 30 years of experience. Known for her creative cocktails, Paula names the cocktails she develops for Smoke Lab after classic songs.
Smoke Lab Classic retails for a suggested price of $20/750ml
For more Smoke Lab Vodka cocktail recipes, visit smokelabofficial.com/cocktails
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