Angelo Altobelli has been working in the Hospitality industry for almost 12 years now. As a Beverage Manager and owner of a  fine wine investment firm, Angelo has experimented with various methods of developing a profitable beverage programme. In this conversation with Sid Patel, Founder and CEO of Beverage Trade Network, Angelo highlights a few aspects of a profitable and sustainable beverage programme.

It is important to have a great selection of wines as well as an understanding of what makes a great beverage. The selection should then go ahead and add great value to your guests. Once you perfect this formula, Angelo assures, that profits will follow. He also draws attention to discovering the perfect balance between food and beverages across a full meal. It is important to open up a world of beverages for your client but it is equally important to introduce them to a new beverage in the right setting.

Watch Angelo Altobelli share his insights on building the right kind of beverage programme with a balance of popular and obscure wines.

About Angelo Altobelli

Angelo Altobelli possesses the Certified level of the Court of Master Sommelier. He recently joined Dinings SW3 as Beverage Manager where he is relaunching the beverage program. Before he worked at 1 Michelin, Angelo started the restaurant Muse with chef Tom Aikens, holding the role of Head Sommelier and Wine Buyer. Before he worked as a Head Sommelier and Wine Buyer at Belmond Cadogan Hotel, London since its pre-opening. Prior to Belmond Cadogan, he worked as Assistant Head Sommelier, first at Pollen Street Social part of The Social Company (Jason Atherton restaurants) for 2 years and then at HIDE Restaurant.

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He also runs his own company called AA Somm Limited focused on fine wine broking and fine wine investment.

Angelo Altobelli was a judge at the 2022 London Wine Competition where this conversation was taped.

About The London Wine Competition

The London Wine Competition is an international wine competition organized by Beverage Trade Network. The competition looks to recognise, reward and help promote wine brands that have successfully been created to identify with and target a specific wine drinker. For any wine brand to earn its place on a retailer’s shelf or a restaurant’s wine list -  and then vitally stay there - they need to be marketable and consumer-driven and not just produced in the general hope it can find enough people willing to sell and buy it.