MS Theory — Business of the Sommelier

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The Master Sommelier examination tests not only knowledge and service but the commercial intelligence to run a wine programme as a business. A Master Sommelier who cannot cost a wine list, calculate a pour cost, design a list that serves both the guest experience and the restaurant's profitability, or manage vendor relationships is professionally incomplete. The business components of the MS exam reflect the reality of the profession: most Master Sommeliers manage multi-million dollar beverage inventories and must operate with hospitality business discipline. The business of the sommelier encompasses wine list design, inventory management, financial modelling of the beverage programme, staff training, and vendor relationship management. Each of these domains has professional standards and best practices. A Master Sommelier candidate must demonstrate command of all of them.

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