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.

Optimizing restaurant ambiance and decor to maximize wine sales and customer engagement through strategic table placement, lighting, and visual presentation.

I see Sommeliers more flexible taking different roles in the restaurants. Incorporating virtual studies, teaching and also tastings, especially during COVID times says Yuki.