Meet Anibal Calcagno, Head Sommelier at Anto Korean Steakhouse, NYC. Anibal has lifted up wine sales, earned awards, and curated a diverse, profitable wine program. Discover his insights in our full interview on Sommelier Business.

USATT 2024: Elevate Your Beverage Industry Experience with Unmissable Insights and Networking

Jeremy Shanker, Corporate Wine Director at MINA Group, rose from server assistant to sommelier, now overseeing 30 restaurants, focusing on profitability, guest demographics, and mentorship amidst industry challenges, emphasizing wine program success.

Karla Poeschel, Head Sommelier at LPM at The Cosmopolitan, Las Vegas, gives thoughts on wine, her path to her work, as well as ideas to increase wine sales.

Join Hristian ILIEV, Head Sommelier of Carbone Las Vegas at ARIA Resort & Casino, on an informative tour through wine sales growth. Explore his skills, which ranges from Bulgarian winemaking to developing successful wine programs.

Take a journey into the wine world with Thomas Brenner, Beverage Manager and Sommelier at Palo Alto Hills Golf and Country Club. Discover the passion behind each pour, from building strong wine programs to uncovering hidden gems in London.

Navigating Sustainability in Wine Programs: Insights from Astute Sommeliers

Blending in bulk wine, the art and science behind the production, exploring modern techniques and technologies that enhance precision and efficiency, creating exceptional blends.

From the inception of the concept to the much-anticipated launch, Master sommelier Scott Barber, renowned for his expertise in the wine world recently shared valuable insights on building a profitable wine program for restaurants.

Uncorking Success: Exploring the 67 Pall Mall Business Model