I work with leading hotels and restaurants to improve their customers' experience. The wine program is too often neglected. Indeed, the appreciation of wine is very personal and emotional. Consequently, it is key to provide an enjoyable experience around the wine selection but also the way the wine is served.
If not all establishments can afford a dedicated sommelier, they should own a few wine cabinets to ensure proper wine service temperature. It is the best way to enhance a wine selection, offer a great food-wine pairing leading to higher customer satisfaction.
Hospitality Business Consultant