Does a restaurant need a sommelier?
Quick answer
A dedicated sommelier makes sense when you have 80-100+ wines on the list and annual wine revenue above EUR 150,000. Below that, a trained floor manager (WSET Level 2 or equivalent) can handle it. A sommelier costs EUR 35,000-55,000 gross per year in Belgium, but a good one lifts wine sales by 30-50%.
Detailed answer
The sommelier question is ultimately a return-on-investment calculation. A qualified sommelier in Belgium costs EUR 35,000-55,000 gross per year (with employer charges: EUR 45,000-72,000). They need to generate measurable returns.
A sommelier is justified when: the list exceeds 80 references, the average wine spend is above EUR 35 per table, the restaurant serves 100+ covers daily, and the positioning is upper-mid to fine dining. Under these conditions, a good sommelier lifts wine revenue 30-50% through personalised recommendations, optimised stock management, and tasting events.
For smaller venues (30-60 covers, 30-50 references), the alternative is training the floor manager in wine: WSET Level 2 (EUR 600, 3 days) plus weekly tastings. This hybrid role handles both service and wine advice without the cost of a dedicated position.
A middle option exists: the consulting sommelier. For EUR 500-1,500 per month, a freelance sommelier designs the list, trains the team, and appears at special events. This is an excellent compromise for mid-range restaurants.
Regardless of the setup, wine competence among floor staff is non-negotiable. A server who answers 'I don't know' to a wine question loses sales on the spot.
| Solution | Annual cost | Suitable list size | Wine revenue impact |
|---|---|---|---|
| Server with basic training | EUR 500-1,000 (training) | 20-40 | +10-15% |
| Floor manager with WSET 2 | EUR 1,500-3,000 (training + time) | 40-80 | +15-25% |
| Consulting sommelier | EUR 6,000-18,000/year | 50-120 | +20-35% |
| Full-time sommelier | EUR 45,000-72,000/year (total cost) | 80-300+ | +30-50% |