48 Hours in London with Laura Rhys
The Master Somm and Gusbourne Estate ambassador’s tips for drinking well in England’s capital city
Tag: Buyers
LATEST
Master Somm Emily Wines on Managing a Multi-state Concept
A recent move finds her at 30-unit Cooper’s Hawk overseeing consumer programs and staff training
Using Spirits Societies to Grow a Bar Business
How booze gamification can move bottles, strengthen marketing efforts, and promote customer loyalty
How The Wine House Stands the Test of Time
From sipping to schooling, it’s been L.A.’s one-stop wine shop for 44 years
Managing Customer Misconceptions About Wine and Spirits
Somms and retailers share strategies for counteracting confusion and fielding odd requests
How Dustin Wilson’s Restaurant Roles Set Him Up for Success as a Retailer
Calling on his customer service experience and industry connections were just the first step
Why Beer Professionals Are Becoming Cicerones
Beer experts discuss the certification process and their motivations for pursuing the title
How Sound Affects Taste—and How to Design Around It
New research is causing restaurant and bar owners to rethink noise control in their venues
Somms Spill on Nights from Hell
Sommeliers from around the country recall their worst—and funniest—experiences working on the floor
Creating a Recipe for Success at Mercantile Dining & Provision
Denver’s hybrid restaurant-grocery crushes it with a wine list that’s a little highbrow, a little pop culture
L.A. Somm Taylor Parsons Explores His Entrepreneurial Side
How the star wine director turned a side hustle into a full-time hospitality consultancy
Finding Puglia’s Soul in Negroamaro
Sommelier Shelley Lindgren makes a case for embracing the undervalued, yet versatile and food-friendly red wine
The State of Gender Bias on the Floor
A look at how female somms, wine directors, and restaurateurs are treated differently from their male counterparts–and how to change the paradigm
Under the Influence of Larry Stone
Peers and protégés reflect on how the wine virtuoso’s keen intellect and generous spirit impacted their careers
Pairing Sparklers with Casual Fare
Katie Morton’s strategy for choosing antipasti-friendly sparkling wines at Danny Meyer’s Vini e Fritti
Confronting Sexual Harassment in the Drinks Industry
Managers take a stand against workplace harassment with staff training programs and zero-tolerance policies
3 Approaches for Organizing a Wine List
Wine directors from around the country discuss how they structure their wine lists
How a Newly Minted Master Sommelier Sells Wines
Jackson Rohrbaugh at Seattle’s Canlis on the importance of listening and observing on the floor
How to Run a Beverage Program Across State Lines
Top beverage managers offer advice on managing wine and spirits programs in multiple jurisdictions
Why You Should Work in Various Industry Roles
Hopping from tier to tier may be the quickest way to understand the industry and develop your career
Challenging Customers to Try New Wines
How Melissa Davis, beverage director of Staplehouse in Atlanta, builds trust and sells adventurous bottles
Courtney Olson Spotlights California Whites at Coi
The wine director at San Francisco’s newest three-star Michelin restaurant on why she promotes wines from her home state
Crafting One of LA’s Best Wine Lists—at a Pizza Joint
Helen Johannesen shares the strategy behind her innovative program at Jon & Vinny’s
The Wright Stuff: Jim Meehan’s Design Concept for Prairie School
Inspired by Frank Lloyd Wright’s Prairie School philosophy, Meehan uses design to maximize guests’ experience at his new Chicago bar
