Davis Wright Tremaine LLP’s Post

My latest Substack, questioning what 'best' means in terms of The World's 50 Best Restaurants, how Pete Wells of NY Times and I are in agreement, celebrating the produce led and French restaurants, dinner with Raymond Blanc at Brasserie Blanc Champagne MUMM and new books by Carolyn Boyd Amuse Bouche & Ceri Jones It Starts with Veg. It is all free to read and subscribe presently.

A good article came out recently about the twilight of the sommelier in restaurants. I believe there will always be a need for wine professionals in restaurants, their roles might change but finding great producers of wine does not. Below is our list Catalyst Restaurant we put a lot of effort into finding and maintaining a affordable list, we have special occasion bottles too, but great wine does not have to expensive. That is the role of the modern sommelier. I have encouraged our staff to pursue education through the court of master sommelier programs, I have even did it. We need restaurants that support education and a culture of learning. The staff become more engaged in wine/beverage and guests win in the end! What are your thoughts on the role of sommeliers?

If you're considering starting a restaurant, here are four rules to get you started.

Three things are mentioned - 1. Being present 2. Give your customer a sence of genuine belonging 3. Giving people more than they would ever expect. Will Guidara's book "Unreasonable Hospitality" is a good investment for any business. Joshua Tanusaputra has shared many insights from this book with our Career Development Partners team and reminds us "It just takes trying a little harder" and our team is donig that every day. #careertransition #careerdevelopment #coaching #executivecoaching #HR #outplacement #personaltouch #peopleareworththeinvestment #team

What are your favorite WI Summer Restaurants? Here's a clip we released this weekend for Milwaukee Uncut with Kristin Brey, Russell Nicolet, Michael Sampson and Charlie Berens

Sommelier Moses Magwaza speaks how wine education among wait staff is lacking in South Africa. He gives some tips about how restaurant owners can improve this. Read the full article here: https://lnkd.in/dxhqGxNE

Want to be the talk of the office block when you whip out a case of beers to see you and your team through Hump Day? 🍻 With Mindful Chef | B Corp sipping their way through today. You and your colleagues could be doing the same next week. Tag your business in the comments below 👇

𝗙𝗮𝗰𝗲𝗯𝗼𝗼𝗸 𝗟𝗶𝘃𝗲: 𝗧𝘂𝗲𝘀𝗱𝗮𝘆 𝟰 𝗝𝘂𝗻𝗲 𝟭𝟴:𝟬𝟬 𝗖𝗔𝗧 Hello wine lovers 👋 Join us on Tuesday evening for a chat about sommelier training with Spencer Fondaumiere Spencer Fondaumiere. We know you have a lot of questions - you can leave your questions in the comments here. We'll talk about - how to start your training - where you can train to become a sommelier - where you can write your exams See you there! @followers #sommlife #workinginwine #sommelierlife #sommelier #southafricanwine #drinkSAwine #SAsomms

The first entry in the first chapter of my prospective book entitled, simply, Restaurant Wine Management, is called "Dragging Wine Lists out of the Dark Ages." Sign up to take this book draft journey with me by subscribing to randycaparoso.substack.com. Visit https://lnkd.in/gNvf4MsH #restaurantlife #restaurantwine #sommelierlife #sommjournal #winelist #hospitalityindustry #HospitalityManagement

📣 Here's what WSH RESTAURANTS have to say about our 20 year partnership: