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.

From food pairing and fine dining to history, science, and an unexpected career opportunity, ten wine professionals explain what drew them into wine.

Nurturing Talent and Expertise: Strategies for Retaining Sommeliers and Wine Waiters in a Challenging Wine Industry