The Hospitality Hangout · 2026-07-21 · 36 min
Barcelona Wine Bar has built its reputation on tapas, Spanish wine, small plates, and a dining room that feels more like a party than a traditional restaurant. But according to COO Amy Hom, the real engine behind the brand is people. Live from the National Restaurant Association Show in Chicago, Amy returns to Hospitality Hangout to talk about hospitality culture, employee development, restaurant leadership, and how Barcelona Wine Bar keeps its experience fresh after 30 years. Amy shares why the company “hires for the fun,” how heart checks help leaders understand what is really happening with their teams, and why every employee needs a development plan. She also explains how better training, stronger career paths, and emotional intelligence can reduce turnover and help restaurants scale without losing the human side of hospitality. The conversation also explores Barcelona Wine Bar’s chef-driven model, its Spanish tapas and small plates experience, the strength of its wine program, the growth of Corsica Wine Bar, and why concepts built around sharing, connection, and flexible dining are especially relevant right now.
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