As more states move into reopening phase for the on-premise again, restaurants and bars are adapting with a new business model. SevenFifty Daily spoke to sommeliers and beverage directors around the country about their strategies, many of which are focusing on re-evaluating their wine lists. Several of the strategies boil down to streamlining selections, leaning into what sells, and taking advantage of deals.
“It’s a time to re-center intentions and direction with the programs,” says Jennifer Wagoner, the wine director for Sepia and Proxi in Chicago.
Source: SevenFifty Daily, August 2020