Noted beer expert Stephen Beaumont (left, standing), facilitated a panel discussion on beer dispensing innovations by (from left): Roseanne Leake, Anheuser-Busch, Brian Lane of Boston Beer Co., Scott Nielsen of Coors and Sean Fadden of Diageo during the "Draught Technology & Equipment" breakout.

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"Get a Clue ... A Piece of Advice from the 'Fairer' Sex" involved a panel of top female mixologists, educators and consultants discussing how women guests differ from their male counterparts at the bar. From left: moderator Steven Olson of akaWineGeek and Beverage Alcohol Resource, Debbie Zachareas of Bacar Restaurant, Julie Reiner of Flatiron Lounge, Kim Haasarud of Liquid Architecture and Bridget Albert of Southern Wine & Spirits of Illinois.

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Mike Ginley of Next Level Marketing (left) and Jeff Grindrod of NOVA Marketing presented "On-Premise Consumer Trends," including results of recent consumer surveys regarding beverage alcohol purchasing and consumption behaviors.

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Robert Plotkin (left, standing) of BarMedia and recipient of the 2007 Cheers Raising the Bar Award moderated a panel on "Drink Presentation & Development," where panelists (from left) David Commer of Commer Beverage Consulting, Phil Raimondo of Patrick Henry Creative Promotions and Jeff Ruth of ShowTenders outlined creative and executable drink ideas.

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Teresa Siriani of People Report discussed the results of research on employment trends and practices that affect on-premise operations and staffing in "Workforce 2007; Getting & Keeping Your Share of the Labor Pool in the New Economy."

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In "You've Gotta Reach Them to Teach Them," moderator Karen Brennan of Bravo! Entertainment brought together young employees from three restaurant organizations to discuss what motivates them and which training, development and communication strategies they find most engaging. Panelists included Jonathan Betterton of Ralph's on the Park, Sam Smith of Ruth's Chris Steakhouse, Chris Hanes of Outback Steakhouse, Sharricka Lee of Olive Garden and Jessica Ladreyt of Chili's Bar & Grill.

On the occasion of the 10th anniversary of the Cheers Beverage Conference, a plaque recognizing his contributions to the growth of the event in size and quality was presented to conference program director Laddie Weiss (center) by Cheers vice president and group publisher Charles Forman and editor Donna Hood Crecca.

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Robert Lachky of Anheuser-Busch outlined the history of beer in the U.S. culture and economy and discussed ways to convey its heritage and value in "Beer Industry Initiatives--Elevating the Image of Beer."

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Hudson Riehle of the National Restaurant Association delivered the "Foodservice Industry Forecast & Outlook" presentation, providing insights on how economic, consumer demographic, labor, technology and beverage trends will affect restaurants and suppliers.

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Doug Frost, M.S., M.W., wine educator and Beverage Alcohol Resource principle (far right), facilitated a discussion entitled "Does Size Matter? Sizing Up the Critical Components of a Great Wine List ... Small or Large." Panelists included (from left): Kevin Boyer of Ruth's Chris Steakhouse, Ken Collura of Andina Restaurant and Greg Rees of Olive Garden.

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Wine expert and author Dan Berger outlined important trends in the wine market that will affect on-premise operators during "Wine ... Global & U.S. Trends."

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"Industry Issues: Association Leaders Speak Out" brought together (from left) Steve Gross of the Wine Institute, Jim Boudreau of the National Restaurant Association Educational Foundation, Jeff Becker of the Beer Institute and Rick Berman of the American Beverage Institute for a lively discussion of pressing issues such as ignition interlock and preventing underage drinking and drunk driving.

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Donna Shields, M.S., R.D., CPT and consulting director for The Coca-Cola Company, discussed how new flavors being used by chefs will influence beverage trends and influence food and beverage pairings.

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Strategies for "Building Beverage Alcohol Sales in Casual Dining Restaurants" were presented by Warren Solochek of The NPD Group, who discussed recent research and its implications for beverage operations.

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