What is your restaurant wine list going to look like on the other side of the pandemic?
Will it be the same size?
Will you work with the same vendors? Or the same number?
Will you allow big brands to wiggle, seduce, push, shove, or buy their way onto the by the glass program (yet again)?
Will you cover your bases with the safe and predictable (so the customer will know more about wine than the server), or invest in staff training (so the server knows more than the customer)?
What is the goal of your wine list? Revenue? Taking a stand or making a statement? Support of the little wineries? Organic? Biodynamic? Natural?
Or are you just going to do the same thing you did before?