With income down at most restaurants, freelance drink experts can help keep the bar profitable
It’s no secret that restaurant managers work long hours, deal with constant stress, and often eventually seek more lifestyle-friendly work. A natural thought progression for any beverage professional who has spent years working in the restaurant business often leads to: “How do I transition from working the floor to something else? What do I do next with my career?”
For many of the intrepid ones, they’ve developed themselves into beverage consultants for hire that can leave the daily grind, but still circle back and offer their expertise to restaurant and bar operators.
Sommelier Roundtable: Reasons to Be Optimistic in 2021
As we long for a better year than last, seven somms from Restaurant Award winners share what they’re hopeful for, from dining out’s revival to social change Even in an industry that was hit hard last year, restaurant pros are finding reasons to feel good about 2021. (Getty Images/MesquitaFMS) Jan 13, 2021
At the start of a new year, there’s a natural desire to feel hopeful. It’s understandable to be more wary this time around, after 2020’s seemingly never-ending series of unexpected downturns. But even sommeliers, whose industry has been hit particularly hard by the coronavirus crisis, see reasons to feel encouraged about the coming months.