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.

There's knowledge, tasting, planning, but above all is the humility that a Sommelier carries with them.

From the inception of the concept to the much-anticipated launch, Master sommelier Scott Barber, renowned for his expertise in the wine world recently shared valuable insights on building a profitable wine program for restaurants.