Dropping Gender Norms Can Make the Drinks Industry More Inclusive
Shelby Allison, Sharon Bronstein, and Caitlin LamanThese basic steps can benefit LGBTQ+ guests and workers alike—they’re also at the heart of hospitality
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Changing the Game to Make Wine More Diverse
Bertony FaustinHow an Oregon winemaker found success with a new type of winery experience
3 Steps to Building a Strong Women’s Initiative Program
Marlene GordonA Bacardi VP shares her proven framework for success
What Wineries Can Do to Better Support Their Immigrant Labor Force
Jesus GuillénYou have the power to change lives by cultivating the talent in your vineyards
We’ve Made Progress—Now Let’s Make It Permanent
Ivy Mix, with Lynnette MarreroA call to action for a bartending code of conduct to handle sexual harassment
How Hospitality and Entertainment Companies Can Advance Gender Equity
Jan Jones BlackhurstBusiness leaders can make a real difference—at businesses large and small
Building a Culture of Inclusion Is Easier Than You Might Think
Clarice TurnerStart with awareness, then move on to the hows and whys of encouraging diversity
Stop Calling It a Journey—Implement a Women’s Leadership Plan
Jeffery Tobias HalterThe path to gender equality requires commitment from all leaders, male and female alike
Trading Up or Down Depends on the Occasion
Mollie BattenhouseAt Kendall-Jackson and at retail, customers tend to vary how much they’ll spend
Use Entry Level Wines as a Way In
Matthew PlymptonRecruiting top winemakers to make table wines helps tap into new audiences
Wine’s Siren Song May Never Be Heard by Some
Terry TheiseBut even ordinary drinkers deserve good wines—not industrial, cynically-made bottles
Trading Up is the Wrong Tactic
Guy WoodwardA lesson from the U.K.—to get wine drinkers interested in quality, educate them early on
Scaling Up with the Right Partner
Ron CooperA like-minded alliance can help create a sustainable future for mezcal palenqueros and their communities
Making Sustainability a Priority
Kaj HackinenThe drive to fill a global demand for mezcal may prove to be the biggest threat to its small producers
Crafting an Ethical and Responsible Future
Judah Emanuel Kuper & Francisco TerrazasSmall mezcal brands need to stick together to grow the category sustainably
Defending a Conservationist Model
Thad VoglerCompanies trading mezcal have a responsibility to act as anthropologists, preserving traditions
Giving Personalized Wine Service—Without a Somm
Justin ChearnoOur servers’ personalities and wine interests, make each dining experience unique
In Today’s Restaurants, Multitasking is a Must
Jeff HanakToday’s restaurant economics make wine-only hires cost prohibitive
Sommeliers, the Ambassadors of Hospitality
Jack MasonAt casual and fine-dining concepts, they elevate the dining experience while contributing to the bottom line
Service as a Communal Effort, Without a Sommelier
Vajra StratigosA wine-training model that benefits the whole service team
Somms Underscore a Commitment to Service
Cathy WhimsWe want to give every guest a memorable experience—somms facilitate that goal
Taste Without a Number
Dana FrankI sell wines based on how they’re made and how they taste—not how they’re scored
