In just a matter of weeks, the nature of the wine business in the US—and the world in general—has drastically changed. Restaurants and bars have been shut down, wineries have closed their tasting rooms, and wine retailers have had to rethink the way they do business. Some have closed altogether, at least for now.
Why intuition in the age of management science? Two reasons: First, intuition is a prerequisite for real insight, meaning a fresh understanding of the situation, seeing a reality that you hadn’t noticed before.
This month, Capiche’s Chris Cook interviews Anne Breck, former VP for Harry & David’s retail operations and creator of the recently launched Postmark’d Studio.
As winery tasting rooms shift into high gear this summer, it’s vital for winery owners to consider how to grow their business while keeping employee safety a priority and staying legally compliant with state and federal regulations.
Last October, I wrote a blog post called “Hire Nice, and Teach Wine,” and last week, I saw this principle work beautifully in action. In a time when every single guest to your tasting room will either help make or break you, it’s even more important to hire nice, teach wine—AND teach hospitality!
