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

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

28/09/2026

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

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

A practical approach to turning familiar wine preferences into confident exploration through smarter recommendations, progressive pours, and carefully designed discovery paths.

04/09/2026

For restaurants, the holiday selling season does not begin in December. It begins now.

20/08/2026

Explore the practical decisions behind leading restaurant wine lists, including pricing, pairing, supply, staff confidence, and customer value expectations.

22/07/2026

A recent experience reminded me that in today’s hospitality world, memorable experiences may matter just as much as memorable food.

09/06/2026

There’s a quiet shift happening across the U.S. restaurant and bar industry.

21/04/2026

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

08/10/2025