Fairly Local

m fairly local, I’ve been around,

Navigating the Las Vegas Convention Center

A few months before the show, I requested a press pass, and luckily, I got it.

But if you’re thinking about going yourself, passes range from $99 a day all the way up to around $600 for the full VIP experience.

I was staying nearby so getting there was easy, but nothing prepared me for the size of the Las Vegas Convention Center itself.

It’s fucking ridiculous. I didn’t realize until I got there that there are four separate halls, each one the size of a football field.

The Bar & Restaurant Expo had one all to itself. I walked through those doors and just felt alive and tiny at the same time, like I’d fallen into the looking glass.

Inside the Expo: The Floor

Mastering the Expo App and Education Sessions

I grabbed my press pass upstairs and was off to the races, the food and liquor races, that is.

The upper level is where all the speakers, panels, and classes live, and it’s beautiful up there.

They also offer an app that lets you organize everything, schedule sessions, find exhibitors, and reach out to people you want to connect with. Honestly, one of the more useful event apps I’ve used.

Tasting the Future: From Diageo to Espresso Martinis

Walking onto the expo floor felt like stepping into Grand Central Station for the first time.

You walk down a few stairs, get handed a bag for all the freebies you’re about to collect, and from that moment on it’s all movement, noise, and the smell of food coming at you from every direction.

My first stop was Diageo, hard to miss since their booth was essentially a four-way bar pulling you in from every direction.

I sampled three or four new products, some seltzers, some flavored liquors, all of them landing well.

From there, it was Ketel One, with some of the coolest bottle designs I’ve seen, and they were pouring espresso martinis and lemon drops. All of this in the first twenty minutes. (Dangerous)

Robotics and Gourmet Flavors in the Modern Bar

Then I ran across a robotic bartender, which is exactly as surreal as it sounds.

Demonstrations everywhere, robot waiters rolling around like they owned the place. In between all of that I somehow found Aloha Jerky, and I need you to understand how good that jerky was. I still think about it.

From there it was a million different sauces and Tajin cocktail salts, because apparently one variety wasn’t enough.

It was refreshing to chat with knowledgeable people in every direction. Sure, they were there to push their products, but the social exchanges were genuine.

In a world where we all sit staring at our phones for hours on end, I didn’t notice a single person in that entire crowd doing it.

Thousands of people, actually using words with their mouths to talk to each other.

Imagine.

Networking and Keynote Highlights

Connecting with Phil Wills and Art Sutley

The day before, Phil Wills and Art Sutley had led a session called “Creating Experiences Guests Can’t Resist” alongside Mia Mastroianni, and when I turned around on the floor there they were.

Phil and I had been in touch before, but this was the first time we met in person. Genuinely one of the nicest guys in the industry.

He introduced me to Art, who has spent the better part of two decades in this world, including 13 years helping build Bar Business Magazine.

The three of us chatted about the magazine and Charleston, and something tells me this won’t be the last conversation we have.

A Masterclass with Roy Choi

Then there was the Chef’s Stage, where Roy Choi held court.

One of Time’s 100 Most Influential People, the guy who basically invented the modern food truck movement, and he took the time to take a photo with everyone who showed up.

A class act.

And that was just scratching the surface. There was a whole lot more going on, from speakers to exhibitors to everything in between.

The Takeaway

Why Bar and Restaurant Professionals Should Attend

Look, if you own a bar or restaurant, this one is obvious. You need to be here.

But if you work in F&B, this is for you too. There is something genuinely valuable about seeing what’s coming, trying what’s new, and walking away with a better sense of the industry you’re already in every day.

I lost count of how many espresso martinis I tried. Twenty feels about right. Same with the tequilas. And don’t even get me started on the Soju. The point is, there’s no reason this should only be an owner’s event. Show up. Your palate will thank you.

I walked in not knowing what to expect and walked out educated, enlightened, and slightly inebriated. Same time next year, Vegas.