Educating Sommeliers Worldwide.
By Beverage Trade Network
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.
02/10/2026
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.
02/10/2026
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.
28/09/2026
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.
11/09/2026
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.
10/09/2026
Operations and Management
How to Build a Profitable, Guest-Focused Restaurant and Beverage Program
Shaina Nestor of Gibsons Restaurant Group shares practical insights on staff development, beverage sales, cost control, supplier partnerships, and measuring the effectiveness of a wine program.
08/09/2026
Operations and Management
How To Build A Wine Discovery Ladder That Encourages Guests To Explore
A practical approach to turning familiar wine preferences into confident exploration through smarter recommendations, progressive pours, and carefully designed discovery paths.
04/09/2026
Interviews
How Sommeliers Can Tell the Story Behind a Single-Serve Wine—and Capitalize on a Growing Category
Megan Brodie of Archer Roose Wines explains how sommeliers can present premium single-serve wines, reduce waste and unlock new commercial opportunities.
31/08/2026
Operations and Management
What Sommeliers Need to Do in the Next Six Weeks to Build Strong Holiday Beverage Sales
For restaurants, the holiday selling season does not begin in December. It begins now.
20/08/2026
Interviews
Stephen Towler MS On The Future Of Wine Education And The Modern Sommelier
Empowering the next generation of sommeliers through education, mentorship, hospitality excellence, and practical insights into the evolving world of wine service.
20/08/2026
