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To many of you listening to this interview, Tony will need no introduction. You can’t have come in contact with cocktails or visited a Bar Exhibition or Show without having come across Tony Abou-Ganim.

As well as winning the Iron Chef America competition in 2007, Tony is National Ambassador of the US Bartenders Guild, was handpicked by Steve Wynn to create the cocktail program when Bellagio Resort opened in Las Vegas and is the author of the recently released book  “ The Modern Mixologist: Contemporary Classic Cocktails.”

We caught up with Tony in the middle of his hectic schedule to talk marketing, management and of course cocktails. Enjoy.

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Tales of the Cocktail is an internationally acclaimed festival of cocktails, cuisine and culture held annually in New Orleans, Louisiana. The event brings together the best and brightest of the cocktail community—award-winning mixologists, authors, bartenders, chefs and designers—for a five-day celebration of the history and artistry of making drinks. Each year offers a spirited series of dinners, demos, tastings, competitions, seminars, book signings, tours and parties all perfectly paired with some of the best cocktails ever made.

We were delighted to catch up with Christina Gaspari, Event Co-Ordinator for Tales of The Cocktail to hear what’s in store for visitors to this year’s event in New Orleans as well as learn how they use Social Media tools and collaborations to spread the word about the event.

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“Nobody Dreamt of Growing Up To Be A Waiter & Why That Changes How You Need To Manage Your Business”

Author Robert “Bobby” Fitzgerald is a 25 year customer service veteran and Director of Operations of a 400 employee company which serves over 20,000 customers a week. He has written dozens of articles on management and business for numerous outlets including Kiplinger.com, Examiner.com and The American Management Association and he speaks at Universities across the United States on the hospitality industry and careers in management

During our interview, Bobby discusses:

• How to Inspect and not Expect.
• How he Implements a 30 Second Greet Time without fail.
• How he ensures food is on the table within 12 minutes, every time.
• What he means by Preventative Discipline.
• What he means by “We’re Not Signing 18 Month Leases”!
• What will Never go out of fashion in a Restaurant.

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