Educating Sommeliers Worldwide.
By Beverage Trade Network
Operations and Management
Spirals Go Up and Down- Making A Virtue Of Margin Strategy
A carefully thought of margin strategy is a key to increase wine program profitability.
11/02/2019
Operations and Management
FOMO- Making Your Restaurant Famous Through Range Selection
Exclusivity as a marketing tool can be a game changer in this highly competitive environment.
08/02/2019
Interviews
The Humble Sommelier - Jennifer Jespersen
When asked about her philosophy on wine pairing, her immediate response is “never compromise the integrity of the pairing based on the origin of a wine.”
08/02/2019
Interviews
Eric Salinas C.S. - Palate & Personality
Eric is always motivated by creating the story for every sale and memorable experiences for his customers.
06/02/2019
Operations and Management
Wine Purchasing and Inventory Monitoring
A successful bar or restaurant is more than the food and drinks it serves its guests.
29/01/2019
Operations and Management
The Stranger Talking to The Stranger
One of the best skills a sommelier should have is to make the diner feel at ease and well looked after.
25/01/2019
Interviews
Mark Cartland – Sommelier at Cala Restaurant, SF, CA
Mark Cartland speaks about his role in Cala, key influencers while selecting wine and career path for sommeliers.
21/01/2019
Food & Wine
Nutrition, Health and Wellness in the Hospitality Industry
Some quick tips to encourage healthy eating and lifestyle while you are working into the hospitality industry.
17/01/2019
Operations and Management
Balancing Increased Wine Sales Volumes with Additional Profit Levels
The contribution margin is an important consideration when it comes to increasing wine sales whilst also adding to profit levels.
17/01/2019
Interviews
Veronica Kathuria: US Trade Manager at Wines of Argentina
Veronica speaks about current state of Argentina Wines in the USA and where are the opportunities for on-trade.
16/01/2019
