The pandemic has created huge uncertainty for the restaurant industry. Many that closed in March 2020 will never serve another customer. The ones that will eventually reopen will do so in a deeply-changed cultural, social and economic landscape. We start to imagine the trends and levers of change that will allow restaurants to re-surface, and examine how they will affect the restaurants’ wine list.
We are pleased to welcome the following panellists for a Q&A session:
+ Antoine Abou-Samra - Founder, A Table for Two, Lebanon
+ Ray Isle, Executive Wine Editor, Food & Wine Magazine, USA
+ Stephan Leuschner – Director International Key Accounts, Rational, Switzerland
+ Tinashe Nyamudoka - Sommelier and Founder, Kumusha Wines, South Africa
+ Jon Pepper MW, Managing Director, Tenuta del Mundo, Italy
+ Laurent Plantier, Co-founder, Alain Ducasse Entreprise, and Partner, FrenchFood Capital, France
Main themes to be addressed:
• Can restaurants re-open with a business as usual attitude? Should we hope for a restaurant re-invention?
• What are the structural changes that restaurateurs will need to take into account when re-opening?
• What will the new restaurant experience look like, for staff and clients alike?
• Deliveries and takeaways: How big a source of revenue will they be in the next few years? What does it mean for beverage margins?
• “The chef as an ego is now irrelevant; the chef is dead. It has to be." The same could be said for somms. If the ego era is over, what’s next?
• What will these transitions mean for the food and wine media?
• What does all of this mean for Fine Wine?
• Will restaurants still influence the definition of Fine Wine?
• How can on-trade distributors and producers alike help in re-thinking wine lists?
This Insight Series will be moderated by Pauline Vicard, ARENI Global Executive Director, and James Tidwell MS, Texsom Founder and World’s Best Wine List Awards senior judge.