Samuel Wilson

Three years of being a wine hospitality guy. Yesterday marked my third anniversary of scratching an itch. I have been involved in the wine business since 2004, when I started knocking on doors in Napa and Sonoma to pitch the idea of building a wine ecosystem on AOL. The only real player at the time was Wine.com and a few other niche players. Hundreds of knocks. No one could understand the power of 30M credit cards at the time. Commerce on AOL? Bookings on AOL? Videos of your winery on AOL? Huh? The one door that opened was John Drady and Barbara Drady - they had just launched Sonoma Coast Vineyards and asked if I would be interested in joining them. I said yes. Made an investment. And joined the board. I was hooked. I learned a ton. I learned the economics of the wine business. I learned the saying - "the fastest way to a $1M is to start with $1B". 😂 I learned to appreciate mother nature and her impact on the wine making process. I learned the romance of a very romantic beverage and its impact on human connection. And, that sharing a bottle with someone makes memories. I learned the art of winemaking and the precision of making a great wine. I learned that I have a photographic and sensory memory for every bottle of wine I consume, where I am, who I am with, what I paired it with and how it tasted. It is like a postage stamp in time for me. My wife and I moved to Napa in 2018. We were partners in a venture called Kitchen Collective (KC). KC was an urban cooking club that featured a membership where people made meals in the kitchen with our CIA trained chefs. We took on the goal of visiting 200 wineries in a year. (known as a BAHG). I am happy to report, we did not accomplish that in a year, but we have now visited 225 wineries around the world since 2018. I lost count of the number of people and groups that I have hosted and educated about our wines SILVER TRIDENT WINERY, but I have truly enjoyed every minute. I learn about people from all across the US and some internationals as well. Each comes with a wine journey story. Some beginners. Some advanced. But all, leave with a smile. I often ask myself, why I give up my weekends to pour wine. I have come to realize, that I enjoy being with people and making human connection is important to me. This insight is what fuels my craft of designing strategic narratives for companies and executives. It is about making that connection and meeting people where they are. Meeting people where they are on their wine journey echoes where they are in their life journey. The moments turn into insightful conversations. Political sensitivities are exposed. Fear and frustrations are exposed. Empathy is exposed. Ironically, tasting wine with complete strangers becomes a safe space for a variety of conversations. If you are a student of consumer behavior, this is nirvana. And, for that I am grateful. Come join me sometime. Our wine rocks.

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After meaningful conversations with talented restaurant chefs, I've gained valuable insights to share. One of their main struggles? Figuring out how to break into the private service industry. For aspiring private chefs, getting into this unique industry is not exactly a walk in the park, but here's the scoop, if you've got a passion and talent for cooking, are open to stepping outside your comfort zone, and are fully prepared to highlight your skills and experiences on your resume and during interviews and trials, then there's a way in. ✔️ Flexibility and Discretion are Key This industry demands more than just culinary skills, it requires adaptability, flexibility, effective communication, discretion, and professionalism. ✔️ Embrace Learning Opportunities Keep an open mind and get every chance to learn. Understanding the ins and outs of becoming a private chef by enrolling in short courses, tuning into podcasts, reading books on private service, and exploring other educational resources available to you. ✔️ Build Your Network Success in the private chef industry isn't just about what you know. It's also about who you know. Network with fellow chefs, connect with agencies, seek mentorship, and tap into professional support networks to expand your reach and opportunities. ✔️ Stay Focused on Your Goals Rome wasn't built in a day, and neither is a thriving career as a private chef. Keep your eyes on the prize, stay laser-focused on your objectives, and don't lose sight of the bigger picture. ✔️ Persistence Pays Off Remember, every chef who has made it in this industry started somewhere. Stay persistent, weather the storms, and keep pushing forward. Your dedication and hard work will pay off in the end.

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Elevate Your Event with a Mimosa and Bloody Mary Bar! When planning a memorable event, the right beverage options can make all the difference. One trend that’s taking the event scene by storm is the Mimosa and Bloody Mary bar, or what we call the Beviamo! Mobile Bar Brunch Bar package. Here’s why booking one for your next event is a brilliant idea. 1. Versatility and Customization A Beviamo! Mobile Bar Brunch Bar offers incredible versatility, allowing guests to customize their drinks to their liking. With a variety of juices, fresh fruits, garnishes, and mix-ins, everyone can craft a beverage that suits their personal taste. This interactive element adds a fun and personalized touch to your event. 2. Perfect for Any Time of Day Whether it’s a brunch, afternoon gathering, or evening soirée, a Mimosa and Bloody Mary bar fits seamlessly into any event timeline. These drinks are particularly popular for daytime events, providing a refreshing and sophisticated option that guests will love. 3. Appeals to a Wide Audience Mimosas and Bloody Marys are classic drinks that appeal to a broad range of guests. From those who prefer a light and fruity Mimosa to those who enjoy the savory and spicy kick of a Bloody Mary, this bar caters to diverse tastes, ensuring everyone finds something they enjoy. 4. Enhances the Event Atmosphere Having a dedicated Beviamo! Mobile Bar Brunch Bar elevates the overall atmosphere of your event. It serves as a social hub where guests can mingle, experiment with different combinations, and enjoy the creative experience. The visual appeal of beautifully displayed ingredients also adds to the event’s aesthetic. 5. Cost-Effective Luxury Despite their elegant reputation, Mimosas and Bloody Marys can be surprisingly cost-effective. With a few quality ingredients, you can provide a luxurious experience without breaking the bank. This makes it an excellent option for both budget-conscious and upscale events. 6. Encourages Responsible Drinking These cocktails are typically lighter in alcohol content, promoting responsible drinking while still allowing guests to indulge and enjoy themselves. This balance is particularly important for events that span several hours or have a more relaxed, daytime setting. 7. Memorable Guest Experience Creating a memorable guest experience is the hallmark of any successful event. A Mimosa and Bloody Mary bar not only delights the palate but also adds a unique and memorable element that guests will talk about long after the event is over. Not to mention, it's most likely the first impression that will be made upon their arrival. Incorporating a Beviamo! Mobile Bar Brunch Bar into your event is a surefire way to impress your guests and create a delightful and interactive drinking experience. Cheers to being the best event host!

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*** let's stop beating ourselves up *** The quest for perfection on a plate + impeccable standards in restaurants has in the past been driven by tough, harsh critical voices. I see many hospitality leaders turn this voice inward into constant self-criticism. But there is another, better, way. Being kinder to yourself a.k.a SELF COMPASSION will get you further in life than being tough on yourself. So when we: 🚩 make mistakes 🚩 feel inadequate 🚩 'fail' instead of being critical, think what a supportive understanding response would be... Be KIND to your MIND. Compassion not crushing criticism is much better at ✅ motivating ✅ encouraging ✅ building confidence ... so we can reach our goals. *** 3 ways to get started with self-compassion *** 1️⃣ 3 Ps Name 3 things you are proud of at the end of every day 2️⃣ Best friend If you are being harsh on yourself think what your best friend would say right now 3️⃣ Metta meditation 10 minutes a day of 'loving kindness' ('metta') meditation will build your compassion muscle - check out @insighttimer for free guided practices 💭 are you too harsh on yourself? 💭 how might being kinder help? #kindness #selfcompassion #selfcoaching #hospitalitycoach #hospitalityleaders #leadershipcoaching #leadershipcoach #managementdevelopment #wholeperson

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Follow up on my article “The law of unintended-or is it intended?- consequences “ Beginning April 1, 2024, California has required fast-food chain restaurants with at least 60 national locations to start paying a minimum of $20 an hour (California Assembly Bill 1287.) This new rule has already impacted tens of thousands of franchisees of all national and regional fast-food chains like Starbucks, Subway, McDonalds, Jack in the Box, Taco Bell, Domino’s, Pizza Hut, Burger King, etc. In my article, published early February, 2024, I asked “Who will be the losers from this new regulation?” 1. Consumers I argued that the consumers, especially from disadvantaged communities who frequent these fast-food restaurants, will be one of the biggest losers since the restaurants will have to increase prices to accommodate this minimum wage increase. Now, two months after the new law went into effect, restaurants have had to raise prices and, in some cases, shut down stores. The price of Big Mac reached $20. This increase comes in addition to the higher prices for fast food items caused by the rampant inflation over the past 3 years. A recent survey conducted by LendingTree found 78% of consumers now consider fast food to be a "luxury" purchase due to how expensive the meals have become. 2. Restaurants I also argued that restauranteurs of any size would be affected negatively by this new law: if the McDonald’s nearby is required to pay $20/hour, what should your restaurant pay to retain employees? Prices at these restaurants will go up as well, in addition to the nearly 30% inflation-related price increases since the start of the pandemic, which means that they will lose customers and revenues as well, and some have to shut down. 3. Restaurant Employees Employees, the new California law was intended to help, are another category of biggest losers. The California Business and Industrial Alliance (CABIA) just reported that nearly 10,000 jobs have been cut across fast food restaurants since California Assembly Bill 1287 went into effect on April 1. Restaurant owners are working overtime to implement new business models that require fewer employees and introduce automation, mobile tech and robotics. Many more employees will lose their jobs over the next 12 months. The question is, once again, why the government never cares about unintended consequences? https://lnkd.in/ev4sJuYr

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➤ Why Some Bars Crush It While the Rest Get Crushed ​ ​ Let’s get real for a second. If you’ve got a decent atmosphere and your menu items are on point, yet your business is stuck or declining, then hospitality is your problem.  ​ ​ You’re only delivering two-thirds of the equation. ​ ​ ➤ The Great Misunderstanding About Hospitality ​ ​ Here's the deal: people think hospitality is just about being nice or friendly.  ​ ​ Sure, that’s part of it, but it’s not the whole picture. True hospitality means making each guest feel like a VIP by doing the right thing at the right time.  ​ ​ It’s an art, and it’s what separates the good from the great. The successful from the failures.  ​ ​ ➤ Why is Hospitality So Damn Hard? ​ ​ You could deliver the exact same experience to a group of 30-year-olds who work at the hospital, but that approach might fall completely flat at the next table, where a couple in their 60s is discussing a project over lunch.  ​ Your team needs a Hospitality System—a step-by-step guide on how to deliver the right hospitality to the right guest type. ​ ​ And you also need a tool to measure your team's progress.  ​ ​ ➤The Hard Truth ​ ​ You can't expect to have killer hospitality unless you have a kick-ass Hospitality System.  ​ ​ Hospitality isn’t something you leave to chance; it demands a structured approach, just like your kitchen operations. ​ ​ If you don't have a system for hospitality you are short changing every guest that walks through your door. ​ ​ ➤ Take Control of Your Business ​ ​ If you’re tired of seeing your business underperform, it’s time to revamp your approach to hospitality.  ​ ​ Join me this tomorrow at 3:00pm EST, and I’ll show you how I design and implement a system for delivering and measuring hospitality in some of the best bars and restaurants in the world. ​ ​ Sign up here: ​ www.seanfinter.com

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Taking Chances in Hospitality: The Impact of Trust and Opportunity Do you remember the first person who took a chance on you in your career? I do, and I'm thankful someone did! Who are you taking a chance on in your business? "We never forget the first people who took a chance on us." In hospitality, taking a chance on someone can transform lives and businesses. The first employer who saw potential in you, the manager who believed in your ability to lead, or the mentor who guided you—these individuals shape our careers and leave a lasting impact. Their belief fuels our passion and ambition. The Power of Taking Chances Taking chances in hiring, promotions, and leadership development can redefine your business. Here’s why: 1. Unleashing Potential Hiring someone with the right attitude, even without experience, can bring fresh energy and innovative ideas to your team. These individuals offer a new perspective and a willingness to learn. 2. Building Loyalty Taking a chance on someone earns their loyalty. They remember their first big break and stay committed to your business, resulting in lower turnover rates and a more dedicated team. 3. Creating Leaders Promoting from within rewards hard work and sets a powerful example for your team. It shows you value their contributions, motivating others to strive for excellence and leadership roles. 4. Enhancing Reputation Businesses known for nurturing talent and providing growth opportunities attract top job seekers. A reputation for taking chances on the right people makes your business a preferred employer. The Role of Attitude in Hiring In hospitality, skills can be taught, but attitude is everything. Hiring individuals with a positive, can-do attitude ensures your team is composed of people passionate about providing excellent service. These individuals go above and beyond, creating memorable experiences for your guests. Spotting the Right Attitude Enthusiasm: Look for candidates excited about the opportunity and eager to learn. Resilience: Those who handle hospitality pressures with grace and determination. Team Spirit: Individuals who value collaboration and understand the importance of working together. Investing in Your Team Taking chances doesn’t stop at hiring. Ongoing investment in training, mentorship, and clear promotion pathways is essential. This enhances skills and shows your commitment to their growth. Ready to transform your hospitality business by taking chances on the right people? At Pinnacle Consulting, we specialize in hiring, recruiting, leadership development, talent assessment and promotions within the hospitality industry. Let us help you build a team that embodies excellence, loyalty, and a winning attitude! Message us today to learn more about how we can support your business. Email Morgan@hospitalityconsulting.co and take the first step towards creating a remarkable team that will drive your success. Together, let’s take those chances that lead to greatness!

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Couples that drink together, with the same habits, tend to stay together... Well, that's what these results says at least, published in the Wine Spectator. There are definitely some gaps in the research along with a few more questions that should have been posed, however what do you all think about this study? Do you enjoy the same beverages and drinking habits as your partner, or are they vastly different? The Nyman Group Ltd - Robert Nyman #wine #marriage #couples #winespectator https://lnkd.in/gD5_Fj8e

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✨DAILY SPARK✨ Simplify to Amplify! 🌟 John M., Regional Manager of a high-end restaurant organization, struggled to keep his team engaged during meetings due to overly complex explanations and industry jargon. This led to disengagement and missed key points. Performance was low and avoidable mistakes were often made. Through our coaching sessions, we focused on simplifying his communication. He learned to distill complex ideas into clear, concise messages and use relatable examples. By engaging his team with straightforward language and interactive elements, he kept them focused and interested. The result? Improved engagement, better retention of key information (higher performance), and a more motivated team ready to elevate the dining experience. Effective leadership starts with clear communication. Cut through the noise and connect with your team on a deeper level. 🚀 👉🏼 Visit my website or DM me to learn more about how my coaching approach for organizations and individuals can make a significant impact! https://lnkd.in/gVYZGA9 –––––– #coaching #leadership #business #coach #growth

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There's this old myth in the restaurant industry that leaders don't need to be liked, just respected. But let's be real—it's a load of bull💩 Sure, respect matters, but being liked? That's gold. People thrive when they feel appreciated, not feared. Some bosses rule with fear—shouting, threatening, and micromanaging. But guess what? It doesn't work. People only do the bare minimum when they can't stand their boss. They clock in, do the minimum to avoid getting fired, and vanish just when you need a favour. Why? Because they don't care. And why should they? They don't like their boss. But flip the script: Be kind, fair, and human. Watch your team go the extra mile because they want to, not because they have to. Sure, tough talks happen, but they come from a place of caring, not authority. So, be kind, be fair, and be human. My favourite leadership recipe? Work with, not against. Appreciate, don't just criticize. If you're passionate about building a badass team and culture in your restaurant, join me! ✌️ Follow me, Alex Munford, for more. Hit the 🔔 for updates. Let's connect—I'd love to hear about your team goals!

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𝗕𝘂𝗿𝗻𝗼𝘂𝘁 𝗶𝘀 𝗮 𝗽𝗿𝗲𝘃𝗮𝗹𝗲𝗻𝘁 𝗰𝗼𝗻𝗰𝗲𝗿𝗻 𝗮𝗺𝗼𝗻𝗴 𝗰𝗵𝗲𝗳𝘀. According to a survey by the American Culinary Federation, 78% of chefs experience burnout at some point in their careers. What specific challenges or aspects of your work do you find most taxing and potentially contribute to burnout? privatechef.cc #theprivatechefpocast #theprivatechef #privatechef #personalchef #cheflife #burnout

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The Executive Chef: torn between the craft that we love (cooking) and the part that is most necessary, the admin piece. I believe that the food our team produces is the symptom of all of the work done ‘beyond the food.’ “Beyond the Food” is a program for Executive Chefs to build a structure that walks you step by step to package your experience and the needs of your operation. It covers key areas such as time management, budgeting, staffing, building a positive culinary culture, organizing, communication, leadership, and team leadership. When you are invited to join “Beyond the Food,” you become a member of a community of Professional Chefs working to thrive in their role and who want access to the tools to do so. All my students receive lifetime access to: - MASTERMIND GROUP COACHING SESSIONS: Weekly sessions with me, available even after you complete the program. These calls provide ongoing support, guidance, and solutions. - PRIVATE COMMUNITY: A resource for asking questions, sharing experiences, and supporting fellow Executive Chefs. “Beyond the Food” provides you with a comprehensive blueprint for operating as an executive leader, guiding your team toward operational excellence. If you’re an Executive Chef and you know you are ready to transform your approach, schedule a commitment free call with me to see if we’re the right fit to work together inside “Beyond the Food: Mise en Place for the Executive Chef.” Schedule a call here: https://lnkd.in/ewwKngnF 

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I was hoping to find Cooper's Hawk Winery and Restaurants in Northern CA on the restaurant locator - their homemade bread and butter is simply irresistible, and I don't know how long I can go without it😅 Check out my Yelp review: https://lnkd.in/gsZQYpsa #restaurants #foodcritic #hospitality #foodandbeverage #bonvivant #culinary #foodreview #restaurantreview

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🍴 As I have been operating in the hospitality industry for many years, I am keenly aware of the seismic shifts that may be on the horizon for our industry. 📉 Recent economic signals such as the potential absence of rate cuts by the Federal Reserve are particularly concerning. This situation could keep or increase the cost of borrowing more expensive, thus increasing the operating cost of our businesses—a challenge we must prepare for now. 💼 These tightened financial conditions suggest a potential tightening in consumer spending, which could lead to decreased dining out and reduced bookings for reservations for dining and events. The ripples from major sectors are starting to touch the shores of hospitality, affecting restaurants, hotels, and beyond. 🌱 In response, it's crucial for us to emphasize positive cash flow and profitability. Focusing on these financial metrics will provide the stability needed to weather the storm. This may include adjusting menus, reevaluating supplier contracts, or streamlining operations to ensure we are not just surviving, but thriving in this challenging macroeconomic landscape. 🔍 It's essential for those of us in the hospitality industry to stay vigilant and adaptive. We need to innovate our services, rethink our cost structures, and enhance the value we offer to our customers. Let's explore new business models, enhance digital integration, or revise supply chain logistics to maintain profitability without compromising on quality. 🌟 Positively Forward: Despite these challenges, remember that adversity often breeds innovation. The hospitality industry is resilient and full of creative minds that have overcome countless challenges before. Let's use this as an opportunity to come together, share insights, and push the boundaries of what's possible. Together, we can navigate through these turbulent times and emerge stronger. 💬 I invite you all to share your strategies on thriving in this evolving economic landscape. Your insights are invaluable as we forge ahead together! #HospitalityLeaders #EconomicImpact #InnovationInHospitality #Resilience #TogetherWeThrive ✨ Stay optimistic, stay creative, and let's lead the way to a brighter future in hospitality! ✨

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🔥 Calling all skilled chefs!🔥  44 and counting... Our Waitlist is blasting through each minute. Are you ready to provide yourself and your family with a better life? Are you ready to earn higher $$ for your hard work? Are you ready to turn up the heat on your culinary career? After speaking to 100s of Private Chefs across the globe, and a career spanning 10 years from Michelin kitchens to the Private Chef world - I learned one thing... We all need mentors, and someone to help us understand how to get better. And so - I've decided to give back and help 2 aspiring and budding private chefs each month who want to elevate their career and excel in the world of private chefs. This is for you if:  You want access to 1:1 Personalised Coaching on How to land your dream private chef job.  If you're already a private chef - Unlock the strategies and insider tips to increase your earning capability. If you've figured out the earning part yourself, learn how to start investing, so that you never have to worry about cooking for money again. Sign up for the waitlist here in the comments! We'll reach out to you when spots open up!

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As long as the technology is used to enhance the Guest experience and not supplant it.

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Attention Hoteliers! California's new Senate Bill 537 mandates transparency in displaying all mandatory fees, including resort fees, at the time of booking. This law, which went into effect July 1, 2024, reshapes marketing and pricing strategies. Read our recent blog post by Kevin Hibbs, Senior Director of Product Management at Agilysys and discover how Agilysys Book™ can help you comply with regulations and enhance the guest experience through customizable display options for a clear, transparent booking process. #ReturnOnExperience #HighReturnHospitality

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