HEE East’s “Simply Keep Movin’” Theme a Success

LEFT TO RIGHT: Tammy Chapman, Hawkers Asian Street Food; Leah Hazelton, ABM; Rick Blumberg, Marlows Tavern; Mili Huynh, Hawkers Asian Street Food.

For the past 14 years, Hospitality Executive Exchange (HEE) has quietly grown into one of the premier programs in the marketplace. HEE is a small, dynamic gathering of food & beverage professionals and select supplier partners in a high-end location where the focus is on conversations and relationships surrounding beverage and beverage strategies. Every component of the carefully cultivated program is geared toward creating opportunities to exchange ideas, insights and information. Like the entire hospitality industry, the pandemic postponed HEE in 2020; but, as it did for everyone else, pivoting became

a normal part of the thinking. HEE launched the HEE Happy Hour Huddles one week after the country was shut down and held those weekly until September 2020, when they moved to a monthly huddle. After a lot of thought and input from the board, HEE held a small program in September 2020, carefully implementing all protocols to allow a better understanding of how we could all gather together comfortably and safely. After a successful program, HEE began planning a return to the normal pattern of an East coast and a West coast program for 2021. Our goal and theme – Simply Keep Movin’. Jen Robinson, CEO/ Duchess, The Pineapple Group and Owner of Hospitality Executive Exchange stated, “Our industry has shown great resilience the last year, with so many concepts pivoting and continuing to be innovative and creative. Our focus remains on bringing everyone together safely, to keep moving, so our industry can rebuild and come back stronger than before.” Several weeks ago, in April 2021, HEE did just that with one of the most successful programs to date. HEE East was held in beautiful Amelia Island, Florida, which provided the perfect backdrop. HEE is not a typical conference. It has created a very intimate and family feel that truly focuses on the conversations and the relationships through every aspect. HEE East’s theme resonated through the entire program and there were many value-added take-aways. The program featured keynote speaker Jerry Morgan, CEO/President, Texas Roadhouse, who shared his insights on their legendary culture; as well as an Opening General Session with Nick Nistico, Overproof,

TOP: Tom Scalese, COO, East Coast Wings + Grill enjoys a signature libation.

ABOVE: Signature libations in cool formats were highlighted throughout the program.

TOP FROM LEFT TO RIGHT: Travis Doster, Jerry Morgan and Brian LeBredo, Texas Roadhouse

ABOVE: Jerry Morgan, CEO/President, Texas Roadhouse and Beth Borkosky, ABM showing off the “Willie Braids.” Beth moderated the chat with Jerry. who offered a glimpse into the future of Beverage Innovation and Technology. One of the Beverage Bazaar break-outs showcased Uncle Johnny Baker, Ole Smoky Moonshine, who engaged with the HEE family in a fun chat that clearly had the group in stitches. The closing session, Thrive versus Survive, featured panelists Scott Taylor, COO/President, Walk-On’s Sports Bistreaux; Aliya Kritzler, Senior VP Food & Beverage, Lifestyle & Luxury, HEI Hotels; and Joe Smith, Senior VP, Monin USA. The session was moderated by Ed Eiswirth, Director of Beverage, Royal Caribbean, and he shared great information on what “thrive” can mean during this time as we continue to move forward and rebuild. With every HEE program, the core and foundation are the one-on-one meetings, which are carefully balanced within the program. It’s not fast paced — just the opposite. Every component of HEE is relaxed, laid-back and engaging. There is no pressure to be here or there, which has resonated with all of our participants because their focus is on conversations. HEE East also brought unique opportunities outside such as our opening mixer featuring a cool “farm-to-table type Deep Eddy truck; and our first full day that included celebrating National Amaretto Day with an Italian-themed dinner overlooking the golf course and marsh, while featuring some wonderful Italian wines, Amaretto libations, Limoncello and, of course, a beautiful sunset. Also, the Moment of Vermouth Tasting led by Mary Melton and Brandon Crisler, Trellis Wine Group in the Sprouting Project, was definitely one of the highlights. Our final Happy Hour featured the Exchange Great Outdoors, which was composed of

Gerald Sullenberger, EJ Gallo and Lynn Kasten, Benchmark Hospitality

unique libations and culinary delights, along with lawn games using themes like camping/glamping, going to the beach, celebrating patriotic or other holidays, and tiki fun. Trinchero Family Estates and American Beverage Marketers provided some very cool activations that were enjoyed by everyone. HEE continues to elevate the conversations and content with every program. No program is the same; each one is carefully planned with new topics, speakers and activities. HEE is just one-ofa-kind and it’s an experience. Planning for HEE West, to be held in November 2021, is already underway with the theme “The Great Revival – The Roarin’ Renaissance” and seat allocations are open for both multi-unit operators and select supplier partners. For anyone interested in joining the conversation, simply reach out to Jen Robinson, jen@ thepineapplegroup.net. (And yes, we are trying to find Leo).

LEFT TOP: Will Jacobson, William Grant and Brian Lebredo, Texas Roadhouse

LEFT BOTTOM: Jennifer Rubright, Deutsch Wine & Spirits and Kevyn Krauser, Marriott Vacation Clubs

ABOVE LEFT TO RIGHT: Kathy Casey, Don Billings, Joe Smith, Vince and Ann Barrett

LEFT: Johnny Baker, Ole Smoky Moonshine

LEFT TOP: Julie Lannon, The Zamora Company and Sean DiCicco, Club Corp.

LEFT BOTTOM LEFT: Steve Yang, Skrewball Peanut Butter Whiskey and Mitch Hopkins, Buffalo Wild Wings

LEFT: Johnny Baker, Ole Smoky Moonshine and Jen Robinson, The Pineapple Group/HEE

BOTTOM: Scott Taylor, President/ COO, Walk-On’s Sports Bistreaux & Bar; Ed Eiswirth, Director of Beverage, Royal Caribbean; Aliya Kritzler, Senior VP Food & Beverage, Luxury & Lifestyle, HEI Hotels; Joe Smith, Senior VP, Monin USA

TOP: Picnics on the lawn.

ABOVE: Dean Wendel, Concord Hospitality and his wife, Cheryl

LEFT: Brandon Crisler, Mark Crisler and Mary Melton, Trellis Wine & Spirits — A Moment of Vermouth Tasting