Operations and Management

Making Wine Easier to Order: Paul Solomon on Half Pours, Staff Training and Guest Care

The Director of Operations at Vistro Prime and Petite Vie shares practical approaches to encouraging wine discovery, protecting margins and helping restaurant teams sell with confidence.

Operations and Management

Konstantinos Kosmopoulos On Building Wine Programs That Balance Service, Storytelling, And Sales

A modern sommelier’s view on service, storytelling, lesser-known regions, and what buyers expect from restaurant wines.

Insights

How Sommeliers Can Read the Room and Build Trust on a Dime

Sutton McElroy, Wine Director at The Oakville, explains how listening, observation, and emotional intelligence help sommeliers turn uncertain guest requests into confident wine recommendations.

Operations and Management

10 Lessons from Ryan Hoffman on Empathy, Wine and Restaurant Operations

Learn how Ryan Hoffman uses empathy, staff education and operational discipline to build profitable wine programs that keep guests at the centre.

Insights

Why Did You Want to Become a Sommelier? 10 Wine Professionals Share Their Stories

From food pairing and fine dining to history, science, and an unexpected career opportunity, ten wine professionals explain what drew them into wine.

Interviews

How Restaurants Can Grow Beverage Sales Without Compromising Hospitality

Jesse Hiney, Regional Director of Operations for Roka Akor Chicagoland, shares practical strategies for building profitable beverage programs through stronger systems, staff training, approachable menus, and confident service.

Insights

The Case for Kabinett: What Schloss Vollrads' Riesling of the Year Means for Restaurant Wine Lists

The 2026 Sommeliers Choice Awards winner demonstrates why precision, versatility, and authenticity continue to define great restaurant wines.

Insights

The New Geography Of Fine Wine Demand

As demand for fine wine shifts eastward, emerging markets are transforming global strategies, luxury positioning, distribution models, and consumer engagement.

Insights

Wine & Wellness: Integrating Low-Alcohol, No-Alcohol & Functional Pairings

How sommeliers are redefining hospitality for a health-conscious generation.

Operations and Management

How AI & Data Analytics Are Changing Wine Menus and Sales Forecasting

From intuition to insight: why tomorrow’s sommeliers will need to speak the language of data.

Insights

The Sommelier’s Role In The NoLo Movement

The no and low-alcohol trend is reshaping beverage programs, with sommeliers evolving into inclusive curators of flavor, wellness, and innovation.

Interviews

The Strategy Behind Luxury Hospitality with Pesqueira Global

Emanuel Pesqueira shares his thoughts on balancing sustainability with indulgence, and how hospitality professionals can create seamless, transformative luxury environments