Serving sake in your restaurant is a definite winner, but if you’ve decided to add sake to your menu it’s important to ensure your staff can suggest and serve it to customers with confidence and ease.
In this lesson for restaurant managers, sake sommelier Yoshihiro Sako shares his pro tips for incorporating sake education into your staff training.
Learn hospitality skills for today’s world, including:
- How to educate your staff about sake
- Tips for serving sake in your venue
Yoshihiro Sako is a Kikisake-shi certified sommelier and the Director of Sake at Yuzuki Japanese Eatery in San Francisco.