The no and low-alcohol trend is reshaping beverage programs, with sommeliers evolving into inclusive curators of flavor, wellness, and innovation.

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.

Insights from Nicolas Quillé, MW, on the wine region map analysis for the Côte d'Or and Côte Chalonnaise in Burgundy (Bourgogne), France.