Maximizing Your Liquor Program: the Profits Come Pouring In

Sunday, July 9
George R. Brown Convention Center, Halls A & B
Tech & Innovation Stage, 3:00pm - 3:45pm

With the ups and downs of the stock market, so too fluctuates a restaurant's alcohol sales, and not necessarily in the direction you'd expect. With some restaurants only serving beer and wine, others a full array of spirits and cocktails, and alcohol to-go permanently in place to allow for robust off premise liquor programs, are you making as much as you should on the highest margin segment of our industry's products?

Join TRA Director of Partnerships, Ben Knorr, for a panel discussion with Jerry Liebbe (State Director, Southern Glazer's Wine & Spirits), and Paul Miller (Owner & CEO, GR8 Plate Hospitality) about what makes a successful liquor program including how to purchase wisely, manage your inventory, tie your brand to creative craft cocktails, and maximize the impact to your bottom line.


Ben Knorr, Director of Partnerships, Texas Restaurant Association
Jerry Liebbe, State Director, Southern Glazer's Wine & Spirits
Paul Miller, Owner/CEO, GR8 Plate Hospitality