How Can the Drinks Industry Solve Labor Shortages? Invest in Training
Beverage and hospitality professionals are getting creative with training to recruit new talent while creating a more diverse and inclusive industry
Get Back to Work
Welcome to SevenFifty Daily’s Back to Work Guide. With all the disruption and uncertainty that COVID-19 has brought upon the drinks and hospitality industries in recent years, one thing is for certain: We’re operating within a new normal.
That’s why we’ve been speaking to experts in all areas of drinks and hospitality to provide the advice, tools, and information you need to get back to business. From what to look for—and avoid—when job hunting or hiring, to tips on smart cellar restocking, to navigating changing workplace protocols, we’ll curate everything you need to return to work with a renewed sense of purpose and optimism.
We’ve also introduced SevenFifty Job Board, a free tool that we hope will support talent retention across the three tiers with up-to-date job listings targeted to your expertise. So get ready to strategize, identify new opportunities, and chart a new path forward.
The Latest
The Future of the Wine and Spirits Sales Rep Role
Purchasing may be normalizing, but the way retail and restaurant buyers interact with importer and distributor reps has changed for good
How to Hone Your Job Interview Skills
As hiring ramps up across all three tiers, drinks professionals and recruiting experts share strategies every job seeker needs to shine
What’s the Future of the Floor Sommelier Role?
Opportunity abounds in today’s current hiring frenzy, but restaurant operators are looking for wine pros with new skills who can take on hybrid responsibilities
The Transformation of Alcohol Distribution
Pressure from small producers, ecommerce, and emerging new models are challenging the traditional three-tier system. How are new players and established wholesalers responding?
Key Takeaways From ‘Be The Change’ Diversity Job Fair
A first of its kind for the drinks industry, the virtual event connected over 700 aspiring professionals with more 900 jobs at leading companies
The Problem with Wine Terminology in the Virtual World
Bartender-turned-retailer Nat Harry makes the case for bringing back taboo descriptors like “jammy” and “smooth” to connect with customers
When Wine Pros Lose Smell and Taste to COVID-19
After being temporarily robbed of career-essential senses, sommeliers and wine journalists reflect on how the experience changed them
The New Strategies for Wine Retail Success
How savvy off-premise operators have adapted their approach to inventory management mid-pandemic
The Need for Career Mobility in Wine and Hospitality
Without the safety net of a corporate career trajectory and transferable skills, how can the wine and hospitality workforce prepare for the next crisis? It’s time to learn
How Wine Brands Can Successfully Utilize Virtual Tastings to Drive Consumer Sales
From offering the right product mix to creative partnerships and formats, here’s how wineries are monetizing virtual tastings
How Cash-Strapped Restaurants Can Turn Their Wine Cellars into Profit
Pros’ best advice for strategizing high-end wine sales during a downturn
Restaurants and Bars Learn to Sell Alcohol To Go
How restaurants, wine bars, and cocktail lounges are making the most of an interim opportunity for off-premise alcohol sales
How Retailers are Managing in the Coronavirus Era
Off-premise sales are booming, yet protocol, consumer behavior, and regulations present new challenges
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