Nikki McCutcheon started working with Tao Group Hospitality when she was eighteen. Now she's the VP of Beverage in New York and her career has progressed from passing the level two somm exam, to designing cocktail menus, to opening a punk rock sake bar. She chats with Sother and Greg about what’s changed in the world of wine, how she and her team decide which drinks make it onto the menu, and how their tasty instagram snacks and Magnum Mondays work to bring guests (including Sother) through the doors.

PLUS bars around the country are “benefitsmaxxing” by finding clever workarounds for healthcare and wealth inequality. Is it ingenuity, an indictment of a broken system, or both?

LINKS

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