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
Get Back to Work
Welcome to SevenFifty Daily’s Back to Work Guide. With all the disruption and uncertainty the coronavirus has brought upon the drinks and hospitality industries this year, one thing is for certain: We’re all coming to terms with a new normal.
For the months ahead, we’ll be 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’re also introducing the 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.
Job Advice
How to Elevate Wine Service in a Casual Setting
Top wine professionals share key strategies for maintaining high-quality service without the fuss
What You Need to Know About Commission-Based Salaries
From negotiating your plan to understanding incentives, drinks professionals offer tips for making the switch
5 Tips for Nailing a Salary Negotiation
Drinks industry experts share their top strategies for sealing the deal—from quantifying your worth to making the ask
4 Ways Sales Reps and Buyers Can Avoid Friction
Tips for maintaining a strong working relationship—even when things go awry
Bobby Stuckey’s Tips for Finding Balance at Work—and in Life
The Master Sommelier and restaurateur shares strategies for thriving in F&B
Operational Tips
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 Restaurants and Bars Can Pivot to a Takeout and Delivery Model
Fine dining turns to takeout to save (some) jobs during the coronavirus shutdown
Retailer Strategies for Taking Stock of Inventory
Tips for improving your physical inventory system to save money, headaches—and even time
6 Ways to Make the Most of Your Wine Retail Space
Increasing off-premise revenue goes far beyond selling additional bottles—here’s how savvy retailers do it
8 Tips for Optimizing Small Beverage Storage Spaces
Restaurant and bar professionals share advice for maximizing storage when space is limited
Business Strategies
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 to Reevaluate Your Business Insurance Coverage
Check for these five essential—and often-overlooked—clauses in your drinks business’s policy
How to Navigate the Move to E-Commerce
Vinexpo panelists discussed what retailers need to know to bring a brick-and-mortar shop into the digital realm
How to Profitably Turn Over Old Stock
From offering holiday specials to training bartenders to hand-sell bottles, wine buyers share their best strategies for closing out inventory
How to Build a Financially Successful Drinks Program
Panelists at SommCon in Washington, D.C., share their tips for building a balanced beverage concept—and maximizing profitability
Using Half Bottles to Drive Sales
How sommeliers are using the 375-milliliter format to enhance guests’ experience and increase revenue
Professional Growth
6 Ways to Upsell Craft Beer at Restaurants
Bar managers’ best practices for server education, customer engagement, and creating interesting beer lists
10 Skills You Need to Be a Successful Sales Rep
Wine distributor reps highlight the supplementary skills that support their wine knowledge and sales techniques
6 Ways to Upsell at the Bar
Bartenders share tactics for promoting premium spirits in cocktails, selling rare pours, and more
8 Tips for Networking in the Drinks Industry
Experts share their strategies for making—and optimizing—professional connections
9 Ways to Upsell Wine
Sommeliers give advice on moving higher-end bottles, half glasses, and more—to boost bottom lines
SevenFifty Daily’s Guide to Wine Education
Everything you need to know—and how to choose the program that’s right for you