Shep tells a quick story about how thinking like the customer just makes "cents."

A master wine educator offers advice on how to make the most of lineup.

Within the hospitality triangle, service trumps both salesmanship and education.

For operations that have been doing business for some time, establishing long-term relationships with regular customers is success defined. Well-honed marketing programs and employee participation produce the best results.

Customer-sensitive corkage policy and service will take the sting out of the surcharge.

How to ensure your corkage policy is beneficial to your business and well received by your guests.