Insights Samples, Flights and Some Very Unusual Matches: How The New Breed of Food Halls Are Making Wine More Accessible and Fun From San Francisco to Shanghai, casual eating in food halls is all the rage. What can sommeliers at more traditional outlets learn from how they serve wine?
Insights How Sommeliers Can Create Their Personal Brand ‘You are the best brand, make it outstanding!’ – Bjarney Ludviksdottir
Operations and Management How To Enhance Your Customer Experience At A Wine Bar Improve the Sales of Your Wine Bar or Restaurant by Giving Your Customers an Unforgettable Dining Experience
