COCKTAIL: ART AND EVOLUTION 2010 COCKTAIL: ART AND EVOLUTION 2010
INTRODUCTION The world of cocktail creation has evolved and adapted to new consumer habits, with new trends and techniques giving rise to a host of possibilities: the professional bartender s creative work ranges from classic cocktails, the essential roots of the art of mixology and flavours, through such diverse branches of the trade as flair bartending showcasing the performance element of cocktail mixing molecular mixology, which opens up the cocktail to all five senses with an emphasis on textures and sensations, embodied by the idea of if you can eat it, you can drink it; and if you can drink it, you can eat it. Artistic fruit embellishment of cocktails is another new trend that adds further colour and exoticism to the artist s creation, giving a whole new meaning to cocktails with a creative visual image that will leave no one indifferent. The bartender s workstation has now become a creative and innovative space whose efficiency requires perfect, meticulous organization. Workstations have been created with a structured three step operation which is easy to extrapolate to any bar. Also, with fixed or mobile bar stations designed for this particular technique and its corresponding tools, it is easy to extrapolate genuine cocktail mixing to large quantities, making it possible to create a high quality cocktail production line with optimum productivity and within everyone s budget. HOSTELCO, the International Restaurant, Hotel and Community Equipment Exhibition, is very much aware of this evolution, and is opening its doors to the top cocktail mixing and flair bartending schools in Spain, some of whose leading professional bartenders will be taking part in the numerous activities organized. The aim is to give a real boost to the cocktail world by showcasing it in Cocktail: Art and Evolution, a meeting point in Europe that will bring together the world of cocktails in a single venue, featuring traditional cocktails, molecular mixology, glass decorations, fruit carving and flair bartending. This initiative underlines the huge interest in cocktails, not just in drinking them but also in their cultural aspect. There will be training course, master classes, exhibitions and the opportunity to taste the end product after the demonstrations. COCKTAIL: ART AND EVOLUTION 2010, occupying an area of almost 200 m², will be set up in Hall 4, Level 0, of the Montjuïc Exhibition Centre at the heart of the household products sector, with over 150 exhibitors in an area of 4,000 m². This area will house: An area for keynote addresses, presentations and demonstrations by experts Three training areas, where courses will be given on: knowledge and presentation of materials, their use, application and final development, and use by experts Two workstations with a Sampling area and taste tests With the exclusive participation of Christian Delpech (the World Champion Flair Bartender and a global icon in this discipline), Javier Caballero (expert in molecular mixology), Joseph Trotta (cocktail stylist), Nahuel Frumboli (twice Spanish Flair Bartending Champion, placed fourth in the World Championship) and Judit Comes (European Fruit Sculpture Champion). Organized by Hostelco Fira de Barcelona, Guerrero Claude, the FlairClub School and the Club del Barman ABE Catalunya, with the collaboration of the following schools: Academia Cocktail Fusión, Bar Concept, El Club del Barman, Talen Cocktails & Shows, Flair Conexión, Flair Bartending School, and Mesquebarman from ABE Valencia. With almost 30 years behind it, Hostelco organized by the Fira de Barcelona is today the leading trade show of its kind in Spain and the second biggest in Europe in the hospitality and mass catering sector. For the forthcoming edition, the show will be held at the Montjuïc Exhibition Centre (over 40,000 m²) where over 500 exhibitors will be accommodated, representing the leading companies in the sectors that serve hotels, restaurants and mass catering establishments. COCKTAIL: ART AND EVOLUTION 2010 1
COCKTAIL: ART AND EVOLUTION 2010 2.1. Definition The main idea of the COCKTAIL: ART AND EVOLUTION 2010 project is based on the organization of training seminars and the dissemination of every facet of the world of cocktail mixing, with the aim of making them highly participative and innovative. 2.2. Target audience COCKTAIL: ART AND EVOLUTION 2010 is aimed at professionals working in the hospitality sector: in bars, restaurants, cocktail bars, franchises, discotheques, hotels, catering companies, banqueting halls, mass catering venues, etc. The specialist media for the hospitality sector will also be present, and the general press and media will also be invited to attend. 2.3. Programme Provisional programme, subject to change. COCKTAIL: ART AND EVOLUTION 2010 2
2.4. Location The competition will be held at Stand A20 on Level 0 of Hall 4: COCKTAIL: ART AND EVOLUTION 2010 3
COCKTAIL: ART AND EVOLUTION 2.5. Planned layout: COCKTAIL: ART AND EVOLUTION 2010 4
2.6. Technical floor plan: Workstations Speakers COCKTAIL: ART AND EVOLUTION 2010 5
PROMOTION AND ADVERTISING COCKTAIL: ART AND EVOLUTION 2010 will be advertised and promoted through the following supports: 1. Internet Websites: Hostelco/Activities Guerrero Claude Escuela Flairclub ABE Catalunya Flair Conexion VALENCIA Academia Cocktail Fusión TENERIFE ABE VALENCIA Mesquebarmans Escuela Talen MADRID ABE CATALUÑA El Club del Barman Radical Bartending School LAS PALMAS Bar Concept MADRID Links on the websites of sponsors and collaborating companies 2. Signage at the venue and in the show s catalogue Exterior banners at the venue Interior signage banners inside the halls Signage supports for visitors Exhibition catalogue 3. Mailings Monthly e mailings from September onwards to restaurateurs, hoteliers, mass caterers and other professionals related to the target market. 4. Press Press conferences in Barcelona and Madrid September 10 General press releases 5. Media Invitation to all the media to follow the activities during the event itself Supplements in the general press Radio COCKTAIL: ART AND EVOLUTION 2010 6
ORGANIZATIONAL STRUCTURE 4.1. Organization: HOSTELCO, the International Restaurant, Hotel and Community Equipment Exhibition Guerrero Claude Flair Club School Murcia ABE (Association of Spanish Bartenders) Catalan Delegation 4.2. Management teams Exhibition Director Isabel Piñol Project Manager Montse Sánchez msanchezruiz@firabcn.es / (+34) 93 233 26 26 Administration Merche Gómez mgomez@firabcn.es / (+34) 93 233 23 49 SPONSORSHIP There are two sponsorship categories: Sponsor and Collaborator. The category chosen will depend on the type of product manufactured and/or commercialized by the company concerned. The Sponsor category entails payment of the amount established in this document as well as the provision of the equipment or product in question. The sponsor s products will be used exclusively during the activity in question. The Collaborator category applies to companies that provide equipment or products, but without paying any of the sponsors rates. Whenever there is an application to be a Sponsor, this will take precedence over a Collaborator request, the latter being automatically cancelled. It is an essential requirement to be an exhibitor at Hostelco if you wish to sponsor this activity, with the exception of the Products section (Food and Drink). The following types of products are open to the Sponsorship option: EQUIPMENT, MACHINERY AND ACCESSORIES: Machinery: D 60 industrial ice maker (40 kg), Colged industrial dishwasher of 50 cm x 50 cm, 2 group automatic coffee machine, 12 metre bar front unit, stainless steel workstations and mobile bars. Kitchenware: 28 oz. Boston tin with metal counterweight, 16 oz. mini tin with counterweight, mixing glass, black muddler, bar spoon, ice scoop, rubber ice picks, metal ice picks, metal manual lime squeezer, hawthorn or julep strainer, 1 litre jug for fruit juices or pre mixes, bar mat, service mat, black plastic fruit organiser, black accessories organiser, glass froster, black rubber mat of 1.50 m x 1 m x 23 mm, classic cocktail jigger measure, plastic pour check, ice tongs, small fruit tongs, chopping boards for fruit, knives, large waste bin for office, small buckets for each bar, measuring spoons (for molecular mixology). PRODUCTS: Alcohol, soft drinks, fruit juices, fruit purées, premix products, mineral waters and energy drinks. COCKTAIL: ART AND EVOLUTION 2010 7
The following types of products are open to the Collaborator option: GLASSWARE: 12 x 35 cl Granity glasses by ARC; 6 x 32 cl Kioto N/T glasses by ARC; 6 x 44 cl Hurracane glasses by ARC; 6 x 27 cl cocktail glasses. PRODUCTS: Fresh fruit, ice, texturisers, flavoured sugars and disposable material. Deadline for receipt of applications: 18 October 2010. If there is more than one application for each product category, applicants will be asked to submit new bids in sealed envelopes, which will be opened in public before the interested parties on a date and time to be agreed by the applicants and the organisers. 5.1. Sponsor The category of Sponsor entails payment of the amount established in this document as well as the provision of the equipment or product in question. The sponsor s products will be used exclusively throughout the event. * Facilities for sponsors of alcoholic products: Product Sponsorship Rum, gin, Martini, whisky and vodka 15.000 1. Availability for 2 hours, morning or afternoon, of a conference room with a capacity of 60 people. 2. One full page colour advertisement in the Hostelco catalogue 40,000 copies 3. Inclusion of the sponsor s logo + link to the website on the Hostelco/Cocktail: Art and Evolution website 4. Inclusion of the sponsor s logo + link to the website on the sites of Flairclub, Flairconexion, Academia Cocktail Fusión, Mesquebarmans ABE Valencia, Club del barman ABE CATALUÑA, Escuela Talen, Bar Concept, Flair Bartending School 5. Inclusion of the logo and/or name of the company in promotional communications for the activities 6. Image of the sponsor s logo on the posters and graphic supports for the activity in the sponsors zone 7. Screening of the sponsor s promotional video on 2 plasma screens during the rest periods between performances by the professional cocktail mixologists (estimated time: 2 minutes) 8. Interview with the sponsor during the event 9. Inclusion of the logo on the activity banners inside the venue 10. Free invitations (2,000) 11. VIP invitations (50) 12. Display of the product in a prominent position 13. Use of the activity s logo for one year after the event COCKTAIL: ART AND EVOLUTION 2010 8
* Facilities for the sponsors of soft drinks, energy drinks, liqueurs, Pacharán and brandy. Product Sponsorship Soft drinks: citrus mixers and tonic water 2.500 Energy drinks 2.500 Syrups 3.000 Liqueurs, cavas, wines and brandies 3.000 Pacharán 2.000 1. Half page colour advertisement in the Hostelco catalogue 40,000 copies 2. Inclusion of the sponsor s logo + link on the Hostelco/Cocktail: Art and Evolution website 3. Inclusion of the sponsor s logo + link on the websites of Flairclub, Flairconexion, Academia Cocktail Fusión, Mesquebarmans ABE Valencia, Club del Barman ABE CATALUÑA, Talen School, Bar Concept, Flair Bartending School 4. Image of the sponsor s logo on the posters and other graphic supports for the event in the sponsors zone 5. Inclusion of the sponsor s logo on the banners advertising the activity throughout the venue 6. Free invitations (1,000) 7. VIP invitations (25) * Facilities for the sponsors of fruit juices, fruit purées, premix products and coffees. Product Sponsorship Juices: every flavour 1.000 Fruit purées: fruit pulp (not frozen) 1.000 Premix products: special products for classic and modern cocktail making, e.g. Cosmopolitan, Bloody Mary, Margarita, Apple Sour mix, Piña Colada and 1.000 sweet'n'sour mix Coffees 1.000 1. Inclusion of the sponsor s logo + link on the Hostelco/Cocktail: Art and Evolution website 2. Inclusion of the sponsor s logo + link on the websites of Flairclub, Flairconexion, Academia Cocktail Fusión, Mesquebarmans ABE Valencia, Club del Barman ABE CATALUÑA, Talen School, Bar Concept, Flair Bartending School 3. Image of the sponsor s logo on the posters and other graphic supports for the event in the sponsors zone 4. Inclusion of the sponsor s logo on the banners advertising the activity throughout the venue 5. Free invitations (500) 6. VIP invitations (15) * Facilities for the sponsors of equipment, machinery and utensils: Machinery Qty. Sponsorship D-60 industrial ice machine (40 kg) 1 1.000 Colged industrial dishwasher, 50 cm x 50 cm 1 1.000 2-group automatic coffee machine 1 1.000 12-metre bar-front unit 1 1.000 Stainless steel workstations 2 1.000 Mobile bars 3 1.000 COCKTAIL: ART AND EVOLUTION 2010 9
Machinery Qty Sponsorship 28 oz. Boston tin with metallized counterweight 12 16 oz. mini tin with counterweight 10 Mixing glass 5 Black muddler 12 Bar spoon 24 Ice scoops 8 Rubber ice picks 60 Metal ice picks 60 Metal manual lime squeezer 5 Hawthorn or julep strainer 8 1 litre jar for juices or pre-mixes 30 Bar mat 10 Service mat 12 Black plastic fruit organizer 6 1.000 Black accessories organizer 6 Glass froster 6 Black rubber floor mat of 1.50 x 1.00 x 23 mm 12 Classic cocktail jigger measure 6 Plastic pour check 6 Ice tongs 24 Small tongs for fruit 8 Chopping boards for fruit 6 Knives 6 Large bucket for office 1 Small buckets for each bar 5 Measuring spoons (for molecular mixology) 3 1. Inclusion of the sponsor s logo + link on the Hostelco/Cocktail: Art and Evolution website 2. Inclusion of the sponsor s logo + link on the websites of Flairclub, Flairconexion, Academia Cocktail Fusión, Mesquebarmans ABE Valencia, Club del Barman ABE CATALUÑA, Talen School, Bar Concept, Flair Bartending School 3. Image of the sponsor s logo on the posters and other graphic supports for the event in the sponsors zone 4. Inclusion of the sponsor s logo on the banners advertising the activity throughout the venue 5. Free invitations (500) 6. VIP invitations (15) 5.2. Collaborator Facilities for Collaborators: Glassware Quant. 12 x 35 cl Granity glasses by ARC 4 6 x 32 cl N/T Kioto cocktail glasses by ARC 4 6 x 44 cl Hurracane glasses by ARC 4 6 x 27 cl cocktail glasses 4 COCKTAIL: ART AND EVOLUTION 2010 10
Product Fresh fruit. Consumption cost Crushed ice Texturizers Flavoured sugars: every possible flavour Disposable material: cups, glasses, serviettes as part of equipment 1. Image of the logo on the posters and supports for the activity in the Collaborators Zone 2. Free invitations (100) 3. VIP invitations (5) COCKTAIL: ART AND EVOLUTION 2010 11
5.3. Locations of Sponsors and Collaborators logos BASE PANEL WITH SPONSORS LOGOS BASE PANEL WITH SPONSORS LOGOS BASE PANEL WITH SPONSORS LOGOS BASE PANEL WITH SPONSORS LOGOS PLASMA SCREENS PROJECTING THE LOGOS OF THE SPONSORS AND COLLABORATORS STAGE-BACK PANEL FEATURING THE LOGOS OF THE SPONSORS AND COLLABORATORS COCKTAIL: ART AND EVOLUTION 2010 12
SPONSORS APPLICATION FORM Please complete the form below and send it to msanchezruiz@firabcn.es Company details Trading name NIF/Tax reg. no. Address Post code Town/city Province Country Tel Fax www Contact person Job title e mail Direct line or mobile no Business sector Sponsorship category Sponsor Collaborator Product category Equipment, machinery and accessories Product Give name of product below Payment: 50% of the total amount should be paid on confirmation of booking. The remaining 50% should be settled by 18 October 2010. Name and signature of contact person Company stamp COCKTAIL: ART AND EVOLUTION 2010 13