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Archive for May, 2015

Atlanta Food & Wine Festival

Thursday, May 28th, 2015

May 28-31, 2015, Midtown Atlanta. For more information, visit Atlanta Food & Wine Festival.


Jay Swift Breaks Ground on Noble Fin

Wednesday, May 27th, 2015

Chef Jay Swift is the latest chef with plans to open a restaurant outside of the perimeter.

The new restaurant, called jay swift noble finNoble Fin, will be the first new freestanding seafood restaurant since Peachtree Corners became a city. Swift says, “With Peachtree Corners being the newest city in Gwinnett County, I’m excited to be a part of the new development in the area and assist in the cities upcoming growth. I think a seafood restaurant is perfect for this area.”

Noble Fin will be a contemporary American and Mediterranean inspired restaurant focusing on seafood, steaks, hand cut pasta, signature cocktails, bottled and draft beer, fine wine and local vegetables. Menu items will include Chilled Maine Lobster Salad, Octopus Lasagna, Shrimp Dumplings, Domestic Lamb Chops, Red Snapper Veracruzana, and Prime Filet.

The restaurant is being designed by William Jay George of WJG Design and Architecture. The building is 5200 square feet and will seat 195 people in the dining room and 25 people in the bar area. There will be three dining rooms with the opportunity for private dining for groups between 25 and 50.

Swift opened his first restaurant, 4th and Swift in Atlanta’s Old Fourth Ward neighborhood, in 2008. His previous experience included chef of South City Kitchen. As a member of Georgia Organics and supporter of the local farmer’s markets, Swift remains actively engaged with Atlanta’s progressive culinary community. In 2012, he was named Restaurateur of the Year at the 6th Annual Georgia Restaurant Association (GRA) Crystal of Excellence Awards. In addition, Swift serves on the board of directors for the GRA. Swift also supports Share Our Strength’s campaign to end childhood hunger and the Atlanta chapter of Les Dames d’Escoffier through his ongoing participation in fundraising events for both organizations. He is a founding member of Staplehouse and supporter of The Giving Kitchen and has been honored with several invitations to cook at the renowned James Beard House in New York City and elsewhere.


Craft Work — Supporting Small-Batch Producers

Tuesday, May 26th, 2015

By Lara Creasy

From Volume 4, Issue 6

Craft is the buzzword in the beverage world these days. It has been for years. Craft beer has managed to rebound from an all-time low in the 1980s to its current double-digit annual growth rate.

Craft distilling is also on the rise. A decade ago, there were around 40 craft distilleries in the U.S. Today there are more than 400.

But a proliferation of products doesn’t mean things are always easy for restaurateurs who dedicate themselves to supporting craft beers, small batch spirits and limited production wines. There is often a good deal of work to be done to keep the bar stocked and the drinks flowing.

Securing Customer Buy-in

Bill Brown - There BrookhavenThe first step for many restaurateurs is gaining guest confidence in the unfamiliar products.

“Initially I had a lot of people who didn’t understand what I was trying to do,” says Bill Brown, proprietor of There Brookhaven, an in-town Atlanta gastropub with many suburban customers.

Guests were initially hesitant to step outside of their comfort zones and order unfamiliar products. Price was an early objection, says Brown, with people thinking all craft beers were high gravity and cost $7 a bottle.

“But we have been able to open the eyes of a lot of people,” he adds, pointing out that he has turned numerous Budweiser drinkers that enter his establishment on to Sessions, a lager made by Full Sail Brewing in Oregon. Full Sail swept the 2014 World Beer Championships with nine Gold Medals, yet There Brookhaven is able to sell Sessions for $3 a bottle, roughly the same price that consumers are accustomed to paying for Budweiser.

Staying Flexible

Another challenge bars face with craft products is out-of-stock issues, since many small producers are not equipped to keep up with high demand.

“It arises occasionally,” Brown says of stock issues, “but from my point of view, it doesn’t happen as much as it could.” Brown has six draft handles at There, and he dedicates all of them to very small, local breweries. “There are probably at least a dozen microbreweries within 60 miles of my establishment,” he says, adding that if one beer he’s been pouring goes out of stock, there are many more that he can choose from.

Being nimble enough to make frequent menu changes helps when working with craft beverages.

Brown uses a paper menu at There, but also relies on the creative talents of his kitchen staff. “One of them is incredibly talented in hand-lettering. He does the chalkboard. Sometimes it changes daily,” says Brown.

Social media can be a powerful tool in getting the word out about frequent menu updates. Brown says he has managed to get the “right people” in Atlanta’s beer world, such as blogger Ale Sharpton, to follow him on Twitter, so when new beers are available, beer lovers hear about it.

Business to Business

Brown says he views his support of small breweries as more of a win-win situation than a challenge.

“A large part of promoting the local breweries is getting out and meeting these guys. There is a struggle in running a small business,” he says. “I try to stay in contact with these guys, because I am not a big chain, so I understand. If I invest in a case of beer, I need to make sure it’s going to fit my clientele.”

Once Brown agrees to carry their beers, the brewers stop in and bring their friends. “They get bragging rights to have their beer on tap,” he says. “Then I get to talk to them and learn about how they make the beers.”

Brown even says that the guys from Pontoon Brewery, a current favorite of his, have met people in his bar that became influential to their success. “I introduced them to a commercial Realtor who helped them figure out what it would take to build their brewery,” says Brown. This real estate agent had already helped build several breweries in the area and heard that they were scouting locations in Brookhaven. Within two years, their brewery should be up and running, says Brown.

Distributors are also allies for bars dedicated to craft products, once they understand the restaurant concept.

Brown’s sales reps at Eagle Rock Distributing and Georgia Crown Distributing bring him growlers of special beers before release, he says, to gauge his interest in working with the beers and give him a chance to pre-order. “When limited beers hit the market, I may be able to get only one keg or one case,” he says, “but I am able to get the allocation.”

Real Vs. Fake Craft

Developing a personal relationship with the distributors and producers of craft spirits is important to Paul Calvert of Decatur’s Paper Plane as well. He worked closely with Quality Wine & Spirits several years ago to make sure a line of mezcals he wanted got registered in the state. But often, he says, distributors bring products in that require research on his part.

“As a buyer, the challenge has been trying to sort through the fake craft vs. the real craft,” he says. Large spirits companies are trying to make a footprint in the craft cocktail world, he says, and unless you are really informed, it’s hard to know which products are truly artisanal and which ones are made by a big company like Bacardi.

Even more confusing are the small distilleries that buy distillate from a mass producer, and then finish it locally. Calvert gives the proliferation of distilleries in Brooklyn as an example. “They buy bulk distillate from a producer in the Midwest, then run it through a gin head and put their own label on it. Is that local? Is that small batch? I don’t know.”

Buying regionally can help in this regard. “I’m more excited about people in the region doing stuff, so I can go meet them and talk to them. Even if they are making mistakes,” says Calvert.

All distilleries have to start somewhere, he says. Old 4th Distillery on Edgewood Ave. in Atlanta is an example. Like most startup distilleries, they only make vodka at this point, but Calvert says, “Support them now, and their next product might be a really delicious gin.”

Skipping the Middleman

Wrecking Bar - AtlantaTaking local to another level is the brewpub, an establishment that brews and sells its own beer for on-premise consumption. Businesses like Wrecking Bar Brewpub in Little Five Points avoid many of the challenges Brown mentions by selling their own housemade product.

Stevenson Rosslow, managing partner of Wrecking Bar, says that unlike other establishments that offer only craft beers, pricing has never been an obstacle at his bar. When the beer is brewed and sold in house, the distributor tier is skipped over, so the beverage cost to the pub is very low, and they “pass the savings along.”

“I am able to operate at a very strong beer cost, under 25 percent, and still give the consumer a great price. We make it up in volume,” he says, citing a recent Saturday when his 100-seat pub did 840 covers. “That’s what we wanted to do from day one.”

Product recognition is not a fight Wrecking Bar has to win either, as most guests know coming in that they are getting housemade beers. “I have a guest tap on almost all the time,” says Rosslow. “But those beers don’t really move here, which is kind of an ego thing for us. Our beers just show really well next to the others.”

A Changing Landscape

Wrecking Bar is able to keep up with its own high in-house demand and is also able to brew enough beer to sell to others. A Georgia law change in 2012 increased the amount of beer brewpubs are allowed to sell off-premise from 500 barrels per years to 5,000 barrels per year.

Rosslow says Wrecking Bar invested in two new 30-barrel tanks in 2012 and since then has sold its beer to clients as diverse as Delta Air Lines, Brick Store Pub in Decatur and the Cloister at Sea Island. “As a result, the restaurant got busier, too,” he adds.

But selling their beer to others presents them with another set of state laws to work with. Wrecking Bar has to use a distributor to sell its beer, just like every other brewery. As a result, the profit margin they see per keg from an off-premise sale is not as high as it is when they sell in their own pub.

There is also a maddening law, hopefully changing this year, says Rosslow, which prohibits Wrecking Bar and other brewpubs from selling growlers to guests to take home. They can sell kegs to growler accounts, bars and restaurants through their distributor, and those accounts can sell growlers to consumers, but state law currently prohibits Wrecking Bar from filling growlers themselves, not does it allow breweries to sell beer on-site directly to consumers, whether that means a glass of beer or a six-pack. Georgia, it seems, is one of the few states left in the country that does not allow on-premise sales in some form for its brewpubs and breweries.

“This is something we are hoping that the GRA can help us with,” says Rosslow, mentioning that lobbyists at the capital can make a big difference in getting this law changed.

In fact, a bill has been introduced by Sen. Hunter Hill (R-Smyrna) in the 2015 legislative session that could change the face of Georgia’s brewing industry. Senate Bill 63, known as the Beer Jobs Bill, would allow for brewpubs like Wrecking Bar and breweries to sell limited quantities of beer on-premise for off-premise consumption.

As written now, the proposed law would allow brewpubs and breweries to sell up to 144 ounces of beer per individual per day – i.e., two growlers or the equivalent of a 12-pack – for off-premise consumption, and for breweries to also be able to sell 72 ounces of beer (the equivalent of half a dozen 12-ounce pours) on-premises.

At presstime, the bill still needed to be assigned to a committee for review before being voted on, but it has been gaining bipartisan support.

Current laws aside, Wrecking Bar and its brewmaster, Neal Engleman, have managed to gain acclaim for its beers, with three of them making Beer Advocate’s list of the Top 50 beers in Georgia. The brewpub even took the No. 1 spot with their Mexican Imperial Stout, which they only serve once a month. The 12.5 percent stout is aged for six months to a year with chipotle and Serrano peppers, Mexican cinnamon, cocoa nibs and vanilla beans. The pub taps a keg on the 5th of every month at 7 p.m., and it sells out in under an hour.

Quality All Around

Like Calvert, both Brown and Rosslow say that supporting craft distillers is a part of the work they do. Brown mentions Southern Son out of Texas as a current favorite. Rosslow says he has also long been a champion of craft spirit producers such as St. George, Ransom and High West.

He adds that buying good, small production wines is also something Wrecking Bar believes in.

“You walk into your average brewpub, and the wine list sucks. You are lucky if the bottle was even open today,” he says.

Because Wrecking Bar makes its own beer, and even its own mustard and hot sauce, their dedication to craft comes full circle to the wine list. “Everything we buy is going to be quality.”

Lara Creasy is a consultant with more than 14 years experience in beverage management. She has developed wine and cocktail programs for such restaurants as St. Cecilia and King + Duke through her consulting business Four 28, LLC. Her work has been featured in such publications as Bon Appetit, Imbibe, and Wine Enthusiast.



Modern Day Pickling

Tuesday, May 26th, 2015

By Alexander Gagnon

From Restaurant INFORMER, Vol. 4, Issue 7

Terry Koval - Wrecking Bar The Atlanta culinary scene is constantly evolving, with the hard work from local chefs working tirelessly to create something new and innovative in a flourishing market. But what if that something new was something from the past?

When you hear the word pickling, it might conjure up images of your grandmother slaving away over a hot stove, creating brines, sanitizing jars and letting them cool in various places around the house. But this isn’t your grandmother’s pickling. Today’s pickling ups the ante in quantity and the types of foods being preserved.

I had the pleasure to sit down with two of Atlanta’s local chefs who are revolutionizing pickling and preserving in the creative culinary scene of Atlanta, making pickling cool again.

Terry Koval is the Executive Chef of Wrecking Bar Brewpub in Atlanta’s Little 5 Points, and he is personally leading the pickling program to preserve local fruits and vegetables for use all year round. Koval’s passion for preserving food began as a child watching his mother pickle hundreds of jars of vegetables from their family garden. He would watch the time-consuming process as his mother pickled homegrown tomatoes, okra and swiss chard only to be able to enjoy them months later. Koval was always intrigued by this process, but it wasn’t until he helped open Farm Burger Decatur as Executive Chef back in 2010 that he was able to begin pickling for the masses.

Last year the Wrecking Bar preserved more than 350 jars of fresh local produce that have since been used to create unique dishes that highlight out-of-season fruits and vegetables in very nontraditional ways. For example, Wrecking Bar’s Beef Heart Tartare appetizer combines freshly ground beef heart with preserved Woodland Garden’s strawberries, which provides a welcome sweetness to the well-seasoned beef heart.

Pickling on the menu was not always as well received as it is now. Upon Koval’s arrival at the Wrecking Bar in 2012, he offered a Homemade Pimento and Local Pickle appetizer. “Guests would eat the Pimento cheese but leave the pickled vegetables behind,” he says. But to get people on board, he found it’s all about informing the guest about where their food comes from and getting them excited about the culture behind it.

Koval believes that with a strong pickling program and a bit of passion, a restaurant can eliminate food waste as well as help the community by being able to display local farmers’ hard work all year round.

“If a farmer walks into the Wrecking Bar with 50 pounds of okra toward the end of the season that he needs to sell, I will buy all of it and pickle at least half to use months later, which helps support local farmers and expand our menu,”Koval says. With plans to pickle even more produce this season, the Wrecking Bar recently purchased 15 acres of farmland in Snellville only 30 minutes from the restaurant. The team will build an offsite brewery and industrial kitchen on the land to be one step closer to becoming a self-sustaining restaurant.

Nick MelvinTerry Koval is not the only chef in Atlanta who is choosing to embrace a past family tradition. Nick Melvin is Executive Chef of Venkmans (opening soon in Old Fourth Ward neighborhood) and owner of Doux South Pickling Company in Decatur. I was fortunate enough to speak with Melvin at Doux South on a day that they had just finished pickling 900lbs of their famous Mean Green Tomatoes.

Melvin founded Doux South two and a half years ago with a dream of providing deliciously pickled vegetables to the local community. “I had a picture in my head of kids walking around snacking on a jar of Honey Kissed Harukei Turnips and just went with it,”he says.

Melvin grew up in New Orleans watching his mother pickle vegetables from their family garden and remembers helping her in the kitchen at a young age. He later went on to work at one of New Orleans’ best restaurants, Dickie Brennan’s Steakhouse, which expanded his pickling knowledge.

“We did a lot of pickling at Brennan’s, from pickled pigs feet to pickled fish,” he says.”It was really exciting to combine fatty meats with an acid to create an entirely new flavor.”

Melvin is always seeking to capture new flavors in his pickling recipes and is hoping to use his upcoming restaurant, Venkman’s, as a test kitchen for new pickling ideas. “It’s easier to tell how a product is received in a restaurant rather than distributing and waiting to see how a product sells,” he says.Pickling Ingredients

Melvin contributes much of his success to the current culinary scene in Atlanta, which he describes as a culinary movement filled with a younger, more creative generation of chefs. He believes that Atlanta provided him with the proper clientele and local produce to be able to make his dream of owning his own pickling company a reality.

Doux South has grown substantially since it first opened its doors. The company now distributes its organic pickled vegetables to more than 40 states and use more than 800 gallons of vinegar a month. With the use of local produce, Melvin is able to support local farms and spread Atlanta’s culinary movement around the country.

One thing that I thought was interesting about my conversation with Melvin was his encouragement to use the entire jar of pickles, brine and all.

“Our brines are strong enough to pickle at least two or three more times after purchasing,” he says. “After you finish a jar of Drunken Tomatoes, slice up some kohlrabi and put it in the jar to create an entirely new pickle.”

Melvin has created his pickled vegetables to provide a zero-waste product that expands the boundaries of traditional pickling. Doux South is at the vanguard of the pickling scene in Atlanta, and he hopes to continue to educate people about the once-dying art of pickling.

These two chefs are just a few in Atlanta’s culinary scene to preserve fruits and vegetables in an effort to be more economical, minimize waste and support local farms.

“You have to give back to the community, and the best way to do that is through your food,” Koval says.

With so many exciting things happening in Atlanta’s culinary movement, sometimes taking a step back to visit old traditions is the best way to create something new.

10 Easy Steps to Pickling

The process of pickling can seem daunting if you’ve never done it before, but it’s really pretty simple. Use these 10 steps from Doux South’s Nick Melvin, and you’ll be preserving your local bounty in no time.

Step 1: Clean and wash the vegetables or item being pickled.

Step 2: Cut the vegetables to desired shape.

Step 3: Clean and sanitize jars by fully emerging them in boiling water for 15 minutes.

Step 4: Fill jars with aromatics.

Step 5: Place vegetables in jars.

Step 6: Heat brine to 165 degrees Fahrenheit.

Step 7: Pour brine over vegetables.

Step 8: Place lids on jars.

Step 9: Place in 200 degree Fahrenheit water bath until the internal temperature of the jar is 165 degrees Fahrenheit.

Step 10: Carefully pull jars out of water bath and place the jars upside down to allow the jar to properly seal.

Alexander Gagnons restaurant experience includes both time working the front of the house and in the kitchen. He currently works as the Garde Manger at the Wrecking Bar Brewpub in Atlanta. Alexander graduated from Georgia Sate University with a degree in english and creative writing. As a contributor to Restaurant INFORMER, he is excited to be combining two of his passions, food and writing.


Atlanta Restaurants Continue Growth in Q1

Tuesday, May 26th, 2015

By Robert Wagner, CPA 

Atlanta Q1 2015 restaurant sales volume increased 5.5% over Q1 2014. For the quarter ended March 2015 positive sales gains were reported at 71% of the 103 independent Atlanta restaurants surveyed.

National Trends
In its survey of national restaurant sales Black Box Intelligence, a restaurant sales and traffic-tracking company, reported national restaurant Q1 revenues increased 2.8% which was the best quarter for the national restaurant industry since the recession. Black Box reported that in Q1 same-store traffic declined -0.6% compared to Q1 2014.

Robert Wagner, NetFinancials president states that, “Q1 2015 was the 17th straight quarter that our sales survey disclosed positive sales growth at Atlanta restaurants. There were a couple of offsetting developments in Q1. First, sales in 2015 were going up against a quarter (Q1 2014) with significant weather challenges. So we expected the 2015 sales to show favorably. Alternatively, in Q1 new restaurants opened in Atlanta, particularly at Krog Street Market and Buckhead Atlanta. By definition, new restaurants are not included in our survey. However, they can negatively impact sales trends at existing restaurants. These competing trends appear to have canceled each other producing a routine, respectable positive-comp-sales trend of 5.5% for Q1 2015.”


GRA now Accepting Nominations for the 9th Annual GRACE Awards

Tuesday, May 26th, 2015

GRACE AwardsThe Georgia Restaurant Association (GRA) is now accepting nominations for the 9th Annual Georgia Restaurant Association Crystal of Excellence (GRACE) Awards®, which recognize hospitality and foodservice professionals for excellence and achievement in their fields. All award finalists are peer-nominated and this year’s gala will feature new award categories to honor the various individuals that contribute to the success of the restaurant industry.

In the past, the GRACE Awards® have paid tribute to some of Georgia’s most influential individuals in the industry including S. Truett Cathy, George McKerrow and Ted Turner, just to name a few. This year, in addition to the Distinguished Service, Industry Partner and Lifetime Achievement awards, the Restaurateur of the Year award will feature three separate categories including small/independent, franchisee and large/corporate to ensure that all restaurant types are honored. Additionally, the GRA will be honoring individuals in the following categories: Culinary/Hospitality Student of the Year, Manager of the Year and Restaurant Employee of the Year (front-and-back of the house employees).

“The GRA is proud to host an annual gala that continues to honor the most deserving in our industry and pay tribute to those individuals that help Georgia’s restaurants thrive,” said GRA Executive Director Karen Bremer. “Now in its ninth year, the GRACE Awards® Gala continues to grow each year and is a great camaraderie of past honorees. The industry really enjoys coming together to celebrate all that Georgia’s restaurants have accomplished.”

The GRACE Awards® is a great way to recognize and pay tribute to the leaders who have made outstanding contributions to Georgia’s restaurant industry. In addition to a cocktail reception with signature drinks and a three-course dinner, the gala will feature live musical entertainment and announce the 2015 winners.

To ensure the GRA honors the most deserving of the restaurant industry, we open the nomination process to the public for a chance to nominate industry peers, a boss and/or co-workers. The winners will be announced November 1, 2015 at the GRACE Awards® Gala to be held at The Foundry at Puritan Mill in Atlanta. To nominate a worthy individual for one of these prestigious awards, visit To learn more about the GRACE Awards®, or to view the award criteria for the various categories, visit All nominations are due by May 29, 2015.


Arby’s Reaches 11 Percent Energy Reduction Since 2011

Tuesday, May 26th, 2015

Arby's Restaurant InteriorArby’s Restaurant Group, Inc. announced that it has reached 11 percent total energy reduction per company-owned restaurant since 2011, paving the way to a goal of 15 percent energy reduction by the end of 2015. The announcement comes following a 2014 reported reduction of 3.3 percent in average year-over-year energy consumption per company-owned restaurant.

The savings are a result of Arby’s Efficiency Matters program, launched by the brand in 2012 to improve efficiencies in restaurants and reduce energy consumption and associated environmental and community impacts. Efficiency Matters recently received a Top Project of the Year Award in the Environmental Leader Product & Project Awards.

“Last year, we exhibited our commitment to energy efficiency with savings across the board,” said Paul Brown, CEO of Arby’s Restaurant Group, Inc. “But there’s still room for improvement in both company-owned and franchise restaurants. We will continue to work with our energy efficiency partners to find more ways to reduce consumption to meet and surpass the goals set when we launched the Arby’s Efficiency Matters program.”

The energy consumption savings realized by ARG in 2014 included a 5.5 percent year-over-year reduction in electricity consumption per company-owned restaurant and a 0.6 percent year-over-year drop in natural gas consumption. In addition to energy savings, costs have also been impacted. Since 2011, ARG has recorded a 10 percent reduction in total energy costs per company-owned restaurant as a result of electricity and natural gas savings.

ARG’s energy efficiency partners, including Ecova and Powerhouse Dynamics, have been instrumental in helping the Arby’s brand realize these cost and energy savings. The sustainability efforts are a key component in Arby’s Corporate Social Responsibility strategy to be a “ResourceFULL™” corporate citizen.

In an effort to further showcase good stewardship in the energy efficiency space and extend the company’s savings goal, Arby’s recently joined the U.S. Department of Energy’s Better Buildings Challenge, a commitment to make the entire company-owned portfolio of buildings (2.7 million square feet) 20 percent more efficient by 2020. As part of the program, Arby’s will work with the Department of Energy to share successful efficiency models and help pave the way for other organizations to follow.Arby’s Reaches 11 Percent Energy Reduction Since 2011

The company’s flagship hometown restaurant at 1751 Howell Mill Rd. NW in Atlanta was recently declared the Better Buildings Challenge “showcase project,” as it is a model of energy savings and demonstrates what is possible for energy efficiency in Arby’s sector of the marketplace. The restaurant was recently remodeled to feature Arby’s new “Inspire” design. More than 250 organizations are partnering with the Department of Energy to achieve 20 percent portfolio-wide energy savings and share successful strategies that maximize efficiency over the next decade.


KSU Small Business Development Center Partners With Atlanta Foodservice Expo

Monday, May 25th, 2015

Atlanta Foodservice Expo LLC (AFSE) has announced a partnership with the UGA Small Business Development Center (SBDC) at Kennesaw State University (SBDC-KSU) to assist with the development and content of the 2015 education program.

The University of Georgia SBDC has helped Georgia small businesses create almost seven times more jobs than the average Georgia business with a 29.6 percent increase in sales growth.

The UGA Small Business Development Center at Kennesaw State University is part of a partnership program between Kennesaw State University, The University of Georgia and The U.S. Small Business Administration, working together to benefit small businesses in Georgia.

“We are very excited to be the education partner for the Atlanta Foodservice Expo.” commented Drew Tonsmeire, Area Director of the SBDC-KSU. “According to the Georgia Restaurant Association, every one million spent in Georgia restaurants generates an additional $1.12 in sales for the state’s economy. Working with the Atlanta Foodservice Expo as the education partner will enable us to bring continuing education to restaurant owners and managers to aid growth in the restaurant industry and support our mission to grow Georgia businesses.”

“We are very pleased to partner with the SBDC-KSU and their team which will further enhance the education offerings to our attendees. Education continues to be a key objective of the event and with this partnership we will be able to add even more value and content for our attendees,” added Stephanie Everett, EVP & COO of AFSE.

Atlanta Foodservice Expo brings together all sectors of the restaurant, foodservice, and hospitality industries with a broad range of suppliers. The third edition will be held October 19-20, 2015 at the Georgia World Congress Center in Atlanta.


International Wine, Spirits & Beer Event at the NRA Show

Sunday, May 17th, 2015

May 17-18, 2015, McCormick Place, Chicago, IL. For more information, visit International Wine, Spirits & Beer Event 2015.


2015 NRA Show

Saturday, May 16th, 2015

May 16-19, 2015, McCormick Place, Chicago, IL. For more information, visit NRA Show 2015.

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