Heather Terhune

The sommelier is in a unique position to be a key operative in the dining room by engaging with every table, moving bottles, driving BTG revenue, but most importantly by assisting other staff members. The most successful beverage professionals understand this: the real job starts where the wine list ends. That means jumping in when another team member needs a hand, whether it’s pouring water, clearing tables, or greeting guests. There’s no room for a “that’s not my job” mindset in a hospitality environment built for excellence. A sommelier who limits themselves to corkscrew, glassware and decanting rituals is misses golden opportunities to uplift guest experience and profitability. Restaurant owners and executives: if your wine program isn’t woven into the fabric of your service model, it’s underperforming. Hire, train, and retain beverage professionals who know how to sell wine and move as part of the team. The ROI on that attitude is measured in repeat clientele, stronger staff culture, and a reputable brand. #sommeliers #winesales #restaurantoperations #beverageconsulting #hospitalityleadership #teambasedservice #wineprogram #restaurantprofitability #guestexperience #hospitalitytraining #restaurantsuccess #staffdevelopment #howtosellwine #howtobuildasuccessfulrestaurant

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Boom ! The "inherited wine list" is one of the most expensive ghosts in hospitality operations. I've seen this pattern repeatedly: Wine programs that are essentially time capsules from three managers ago, still generating mediocre margins because no one has clear ownership of the decision structure. What Trina Plamondon DipWSET has identified about the ownership gap is critical. Wine sits in organizational limbo. Too specialized for general F&B. Not sexy enough for executive attention. So it just... persists. Meanwhile, food costs get quarterly audits and real-time tracking. The distinction between taste and system is everything. A wine program isn't a static monument to someone's palate. It's a revenue tool that needs the same strategic rigor we apply to every other margin-sensitive category. And that BTG point? Crucial. By-the-glass programs should be profit engines, but without active management they become slow-motion inventory write-offs. A BTG wine that sits for a week is already eroding its own margins. Here's what I see missing in most operations: Someone actually looking at the POS data through a wine-specific lens. Sell-through velocity, pour costs, category performance. The numbers are there. They're screaming answers. But the org structure hasn't assigned anyone to listen. You don't need a sommelier. You need someone who understands that wine is a financial instrument that happens to taste good. Numbers never lie. We just need to start reading them. #drinkdifferent Aronne Gregorini Jirapun Pongpanite Siki Chow Aaron Prachuabmoh Pierre-Alexandre Barth EnoSea FineSip

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The chicken wing segment continues to be one of the most competitive—and resilient—spaces in the restaurant industry. Demand remains strong, but operators are navigating fluctuating wing costs, value-driven consumers, and growing competition from both national brands and virtual concepts. Concepts like Buffalo Wild Wings GO are standing out by leaning into off-premise dining—streamlining operations, focusing on speed, and meeting guests where they are with a strong takeout and delivery model. Overall, the brands winning in this space are those that can balance value, convenience, and consistency while still keeping the product front and center.

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Better bartender workflow isn't just for the bartender--it's for the entire front of house. When bartenders make drinks faster, servers get back to their tables faster--so they can better manage the guest experience. More engagement with the guest means more sales. It's not that complicated. When you give your bartenders and servers the advantage of more face-time with guest, your business makes more money. #bar #restaurant #cocktails #coffee #bubbletea

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Dessert shouldn't slow your kitchen down. It should pay for itself. For fast casual and QSR operators, traditional dessert programs come with hidden costs: prep time, training, inconsistent execution, and waste. A well-designed grab-and-go program eliminates all of that. No baking. No slicing. No added labor. Just thaw, display, and sell. Our latest article breaks down how grab-and-go desserts simplify operations without sacrificing quality or margin. Read it here: https://hubs.li/Q04dJpzS0 #FoodserviceOperations #RestaurantEfficiency #GrabAndGo

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Make task lists for your Commis with timelines, follow up on their progress, and remember you’re responsible for their work. Tip from MC Tony Seta. Photo from the 2026 CMC exam. https://lnkd.in/gx_rj9m #americanmasterchefsorder #masterchef #chefs #mastery #CertifiedMasterChef

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Creator-led brands flopped in 2025. The lack of having executors in operations for these food brands proved to be a mistake. Chefs with leadership and culinary talent are in high-demand, and a lack of them leads to outcomes such as this. #chefs #cooking #foodindustry

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What do anchovies, blue cheese, okra, and cilantro have in common? They consistently rank among the most “hated” foods — but that doesn’t mean they’re doomed. In Real Simple's latest feature, TCE's Michael Parlapiano explains why context is everything: when used thoughtfully, even polarizing ingredients can shift from off-putting to irresistible. Read more here: https://lnkd.in/ef4DN_7z. #FoodInnovation #ConsumerInsights #CulinaryStrategy #TheCulinaryEdge

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Your Menu Should Be Designed for the Guest Who Knows the Least Every dining room has a mix of guests. Some know wine. Some pretend to. Most don’t want to think too hard about it and the guest who knows the least shapes most of your revenue. They decide your default pours, your BTG sales, the rhythm of your slow nights, the bottlenecks at service, the reorder patterns, and the overall spend. Yet most menus are written for the one guest who knows the most. Deep lists. Nothing obvious and this creates friction. The guest who knows the least won’t fight through friction. They’ll order the cheapest option, the house red, whatever their friend picks, or whatever the server mentions fastest. If the menu doesn’t give them an obvious choice, they default to the cheapest. *A strong four-wine BTG structure removes that guesswork: • One generous white that feels like a win • One aromatic or patio-shifting option • One classic red that feels recognisable • One conversation piece that moves glass-to-bottle conversions When the BTG section has structure, the least-confident guests simply follow the path. Your revenue rises because the guesswork disappears. *Notes They Can Actually Use Two lines that say: • What it tastes like • Why it’s a good choice That’s it. This gives your least-informed guest confidence and gives your staff a verbal shortcut. *Your menu should not be a test. It should be a map. Small decisions, clear defaults, pricing that makes sense, and sections that feel intentional. When the menu tells guests how to move through it, they spend more because they feel safe doing so. *If your house wine is generous, distinctive, and clearly a point of pride, it becomes the anchor that upgrades the entire table. *Guests deciding where to go on a Tuesday are not choosing based on expertise. They choose based on ease. *Menus that offer clarity, comfort, and one standout BTG Burgundy or chillable red convert those mid-week visits into repeating patterns. When you build for the least confident guest, everyone wins. The wine-savvy guest will always find what they want. Your staff will always upsell more easily. Your bottle sales will rise because the glass program has done the groundwork. But the meaningful revenue shift comes from the guest who walks in unsure and leaves feeling taken care of. Menus that support them create loyalty and this creates repeat spend. Repeat spend creates stability. And stability is the one thing every operator in a high-cost market is chasing.

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"Its intense flavor, on-trend authenticity and strong growth in the U.S. market make Cotija a high-impact choice for consumers looking for more taste and for restaurants looking to differentiate menus and excite guests," says Hispanic Cheese Makers- Nuestro Queso's Arturo Nava in a guest column: https://lnkd.in/gej5ynWC

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Consistency at scale is one of the biggest challenges for multi-unit operators. Cook-chill solutions are transforming back-of-house operations by helping standardize prep, reduce complexity, and deliver reliable quality across every location. #pansavers #cookchill #foodservice #backofhouse

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The National Restaurant Association has released the 2026 Culinary Forecast, highlighting key menu trends that emphasize comfort and value. Insights from culinary professionals indicate a consumer desire for nostalgia and global flavors. As operators innovate with comfort classics and local ingredients, understanding these shifts is crucial for success in the food industry. #CulinaryForecast #FoodTrends #RestaurantIndustry #ConsumerInsights #MenuTrends https://conta.cc/3N3ztmI #restaurant #restaurantnews #success #lifestyle #advertising #todays #news #email #marketing #salesleads #digital #networking

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Many Chefs dream of Michelin Stars, but few know the exact path.  Our blog reveals the strategies to stand out, impress inspectors, and achieve culinary excellence. 👉 Read the full guide: https://lnkd.in/gvJnJz78

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🔍 Front of House vs. Back of House: Why Food Suppliers Need to Understand Both If you're selling products to an operator, understanding the dynamics between Front of House (FOH) and Back of House (BOH) isn't just helpful, it's essential! The FOH is where guest experience is shaped, from the first greeting to the final bite. The BOH is where your product becomes the plate through prep, cooking, and plating. These two worlds operate with different priorities, pressures, and pain points, but they have to work in harmony. Why this matters to you as a supplier: 📌 BOH teams need products that are easy to store, prep, and plate under pressure. Think: consistent quality, minimal waste, and clear labeling. 📌 FOH teams need to communicate confidently about your products—flavor profiles, sourcing, allergens, and pairings. Misalignment between FOH and BOH can lead to delays, errors, and poor guest experiences which hurts your customer's bottom line (and reorder potential). Want to be a true partner to your foodservice clients? Start by understanding their internal ecosystem. We can help! https://bit.ly/4lYaOvY #Foodservice #RestaurantOperations #BOH #FOH #PathToSuccess #ESA

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❝To try to bring high end wines back to the table, Vast implemented and currently uses a Coravin system for its high-end wine-by-the-glass offerings.❞ — Aaron Kiel, Bar & Restaurant News 📰 READ MORE: https://lnkd.in/gbi69SMQ

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Hiring the right tasting room staff can make or break your winery’s guest experience — and your sales. This article dives into how to attract and evaluate top candidates who not only understand wine, but embody exceptional sales and hospitality skills. https://lnkd.in/gaBiWTaV

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Cocktail vs Mocktail— Do You Know the Difference? Understanding beverages is an essential skill in hospitality and Food & Beverage service C o Cocktail c Alcoholic mixed drink k Made with spirits, mixers & garnishes t Bold and complex flavors a Mocktail i Non-alcoholic mixed drink l Made with juices, syrups, herbs & fruits Refreshing and suitable for everyone v Why this matters in hospitality? s Better guest recommendations Improved beverage knowledge M Increased guest satisfaction o Stronger upselling opportunities c Learn. Serve. Grow. k https://lnkd.in/gJ57WrkC #Cocktail #Mocktail #BeverageKnowledge #FoodAndBeverage #Hospitality #Bartender #HotelManagement #Mixology #HospitalityStudents #restaurantservice

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