COCKTAIL: ART AND EVOLUTIONfolcomuns.firabcn.es/S028010/doc/doc_patrocini_cocktail_en.pdf · give a real boost to the cocktail world by showcasing it in Cocktail: Art and Evolution,

SPONSORSHIP DOSSIER COCKTAIL: ART AND EVOLUTION 2010

COCKTAIL: ART AND EVOLUTION

SPONSORSHIP DOSSIER 2010

SPONSORSHIP DOSSIER COCKTAIL: ART AND EVOLUTION 2010 1

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.

INTRODUCTION


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


2.4. Location The competition will be held at Stand A20 on Level 0 of Hall 4:


2.5. Planned layout:

COCKTAIL: ART AND EVOLUTION


2.6. Technical floor plan:

Workstations

Speakers


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

PROMOTION AND ADVERTISING


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 – [email protected] / (+34) 93 233 26 26 Administration – Merche Gómez – [email protected] / (+34) 93 233 23 49

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.

SPONSORSHIP

ORGANIZATIONAL STRUCTURE


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 SponsorshipRum, 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


* 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 SponsorshipJuices: 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 andsweet'n'sour mix

1.000 €

Coffees 1.000 €





5. Free invitations (500)

6. VIP invitations (15) * Facilities for the sponsors of equipment, machinery and utensils:

Machinery Qty. SponsorshipD-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 €


Machinery Qty Sponsorship28 oz. Boston tin with metallized counterweight 1216 oz. mini tin with counterweight 10Mixing glass 5Black muddler 12Bar spoon 24Ice scoops 8Rubber ice picks 60Metal ice picks 60Metal manual lime squeezer 5Hawthorn or julep strainer 81 litre jar for juices or pre-mixes 30Bar mat 10Service mat 12Black plastic fruit organizer 6Black accessories organizer 6Glass froster 6Black rubber floor mat of 1.50 x 1.00 x 23 mm 12Classic cocktail jigger measure 6Plastic pour check 6Ice tongs 24Small tongs for fruit 8Chopping boards for fruit 6Knives 6Large bucket for office 1Small buckets for each bar 5Measuring spoons (for molecular mixology) 3

1.000 €






6. VIP invitations (15) 5.2. Collaborator Facilities for Collaborators:

Glassware Quant.12 x 35 cl Granity glasses by ARC 46 x 32 cl N/T Kioto cocktail glasses by ARC 46 x 44 cl Hurracane glasses by ARC 46 x 27 cl cocktail glasses 4


Disposable material: cups, glasses, serviettes…as part of equipmentFlavoured sugars: every possible flavour

ProductFresh fruit. Consumption costCrushed iceTexturizers

1. Image of the logo on the posters and supports for the activity in the Collaborators’ Zone


3. VIP invitations (5)


5.3. Locations of Sponsors’ and Collaborators’ logos

STAGE-BACK PANEL FEATURING THE LOGOS OF THE SPONSORS AND COLLABORATORS

PLASMA SCREENS PROJECTING THE LOGOS OF THE SPONSORS AND COLLABORATORS

BASE PANEL WITH SPONSORS’ LOGOS

BASE PANEL WITH SPONSORS’ LOGOS

BASE PANEL WITH SPONSORS’ LOGOS BASE PANEL WITH SPONSORS’ LOGOS


Please complete the form below and send it to [email protected] 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 Product category Sponsor Equipment, machinery and accessories Product Collaborator 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

SPONSORS’ APPLICATION FORM

Documents

COCKTAIL: ART AND EVOLUTIONfolcomuns.firabcn.es/S028010/doc/doc_patrocini_cocktail_en.pdf · give a real boost to the cocktail world by showcasing it in Cocktail: Art and Evolution,