Good Food and Wine are the nuts and bolts of a restaurant, chalet, lodge or hotel.
Likewise, guest experiences can be won or lost by good or bad food and wine pairing.
Some establishments and businesses aren’t suited to have a full time Sommelier on staff yet wine sales are an integral part of the business plan.
Often large sums are spent on searching for good Chefs but front of house staff are left to fend for themselves with little or last minute training.
Wineries and distributers will often offer educational wine seminars to clients based on their products, which helps staff to gain greater knowledge of what they are selling.
A Sommelier can also share that knowledge along with other aspects relating to wine: Sales, service, cellaring, purchasing and, more importantly, the human aspect of what guests like.