Most restaurant owners know that wine-by-the-glass sales can increase revenues and profits. But what do empirical studies from restaurant and hospitality researchers say about how to promote BTG sales?

A sommelier born and raised in the Champagne region of France, Paul Baldi brings a wealth of knowledge and passion to the table, sharing strategies to elevate Champagne programs and boost sales

Find the solution to a hangover, food-pairing tips, and Will’s take on the perennial debate on canned wines.