Showing 9 posts. From 46 to 54 (from a total of 625 posts found).
Putting together a comprehensive wine list that offers an exciting selection of grape varieties & styles could appealing to customers & profitable for businesses but can be challenging for many independent bars & restaurants.
Lucas Merta, Assistant Head Sommelier at The Connaught, talks about his role as a Sommelier and shares some methods to grow wine sales.
Philipp Reinstaller, Head Sommelier at Trivet Restaurant, shares insights on elevating the guest experience and methods he uses to grow wine sales.
In the interview below, Anastasios Karakasis, Head Sommelier at Marcus Belgravia
Here’s a solid story on how the world’s leading winemakers are helping in marketing and what they suggest to do in 2023.
In the interview below, Pietro G. Zona, Sommelier at Dinner By Heston Blumenthal, discusses about what he looks for in a new brand before taking it to his restaurant and shares with us what he finds the best part about his job.
Federica Zanghirella talks about her experience working in the wine industry, she also shares some insights on training new staff members, methods to grow profits, and elevating the guest experience.
The author of the book, “Wine in the Bible”, shares the expertise he gained in the winemaking industry since 1990.
What does it take to be a Good Sommelier? Here are some quick points shared by Ronan Sayburn in conversation with Sid Patel CEO of Beverage Trade Network.