Contents

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Contents Cover

28 Holiday money-makers With the help of licensees and industry professionals, we came up with 10 profit-building ideas for the holiday season

Features

16 Marketing: Beer presentation Is presenting beer the way it was intended worth the costs involved? 46 Food: Fresh food, fresh ideas With a more health-conscious public, serving organic food might just be the next big thing 54 Profile: Ultra Supper Club Ultra owner Brenda Lowes shares why fine dining and a nightclub are a winning combination

What’s on tap

24 Business building: Case study Toronto’s Duke of York pub doubled its sales on a Tuesday thanks to a trivia league 38 Business building: Sales strategies Bolster beverage sales in no time with seven simple tips from U.S. sales expert Bob Brown 47 Human resources: Staff retention Rather than accepting high turnover, incentive programs give you a leg-up on the competition 44 Food: Dessert menus Capitalize on your customers’ sweet tooth with menu advice from Gavin Harrison and Mike Hilton CEO Mike Shipley

Associate Editor

Christine Otsuka VP – Editorial and Operations Simon Parker President Tim Duce National Sales Manager Scott Clarke Sales Manager Trevor Biggs Design Manager Jacqui Alexander Chief Sub-editor Moira Daniels

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54 52 Wine: Selecting a wine list Tips on how to create a wine list that will boost sales from wine guru Neil Fortes 58 Compliance: Curbing holiday excess Compliance expert Sandy Yates gives you tips to avoid overservice fines, closures and liability suits

Regulars 1 Editorial 6 News 10 International trends 12 News Analysis: Recession proof your business, plus Q&A with Corby Distilleries’ Howard Kirke 60 Provincial Roundup 64 Last Call: Laura Wright of ALSA

Graphics Designer Ruby Alvarez Jnr Designer Renee Ryan Sub-editor Rachel Naud Traffic Marni Parker Research Marie Small Suzanne Sharma Office manager Marni Parker Administrative assistant Sabrina Magyar

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Liquor

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News Analysis Recession tips

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