If you run a restaurant, wine shop, or wine distribution business, you know that staff training matters for both your brand and your bottom line. But training is expensive, time-consuming, and resource-intensive. How can your wine business maximize the efficacy of your training efforts?
To find out, I spoke with restaurateurs, retailers, bar owners, importers, and distributors who run successful training programs for teams as small as eight and as large as 8,000. Tactics differ, but all agree that well-trained staff indisputably sell more wine.
Read their recommendations in my latest story for Beverage Media Group, “Training Matters.”
