The wine list has remained largely unchanged over the past century, but with the advent of cutting-edge technologies such as artificial intelligence and machine learning, we may soon see significant changes in the way wine lists are created and presented.

This keynote session will examine the current state of the wine menu, including the day-to-day challenges and common practices that beverage managers, sommeliers, and waitstaff face. We'll also explore the specific ways in which nascent technologies could play a role in shaping tomorrow's wine list.

For example, AI and machine learning algorithms could be used to analyze customer preferences and suggest personalized wine pairings, or to autonomously and dynamically set menu prices based on factors including inventory, demand, calculated price sensitivity, and even competitive price intelligence.

However, it's important to consider both the potential benefits and drawbacks of incorporating technology into the on-premise wine industry. For instance, while AI could help sommeliers and waitstaff make more informed recommendations, it could also lead to a loss in the human element that defines fine dining, or worse, the elimination of the sommelier as we know it.

This session will delve into these issues and more, providing attendees with a comprehensive understanding of the opportunities and challenges that lie ahead.