Wine Program Development
Design or revamp a comprehensive wine list tailored to the restaurant’s cuisine, clientele, and concept. Includes regional balance, by-the-glass strategy, and pricing tiers.
Staff Training & Education
Conduct engaging and practical training sessions for FOH staff to boost wine knowledge, service confidence, and upsell ability—ranging from basic varietal training to advanced food & wine pairing.
Inventory & Cellar Management
Set up or optimize inventory systems to manage stock levels, reduce waste, and track vintage rollovers. Includes cellar organization and storage consultation.
Vendor & Allocation Negotiation
Leverage our industry connections to secure top allocations, negotiate favorable pricing, and access rare or exclusive selections from producers like Harlan, Antinori, or Krug.
Coravin & Vintage Program Setup
Implement and manage a Coravin program to offer premium wines by the glass, with support on vintage rotation, preservation systems, and pricing strategies.
Wine Dinner & Event Planning
Curate and execute wine-focused events, from intimate winemaker dinners to large-format tasting experiences that drive guest engagement and revenue.
Ongoing Support & Performance Analytics
Offer monthly or quarterly support with sales tracking, staff refreshers, and list evolution based on seasonal changes, guest trends, and profit margin optimization.
Bar Program Development
Create or revamp a full cocktail and spirits program that aligns with the venue’s identity—focusing on balance, creativity, seasonality, and profitability.
Signature Cocktail Creation
Design bespoke cocktails that tell a story and differentiate the venue—featuring house infusions, custom syrups, or techniques like fat-washing, clarifications, and smoke infusions.
Staff Training & Bartender Development
Train bartenders and servers on classic techniques, cocktail builds, spirits education, and guest interaction—fostering a confident and consistent beverage culture.
Spirit Selection & Allocation Consulting
Curate a thoughtful and profitable spirits list, from foundational well spirits to rare allocations (e.g., single barrel bourbon, limited mezcal, rare Cognac).
Inventory & Cost Management
Set up systems to track usage, reduce waste, and maximize beverage cost control—including batch prep strategies, par levels, and bottle yield targets.
Seasonal & Trend-Driven Menu Rotation
Keep menus relevant and exciting by designing seasonal or trend-forward menus, incorporating techniques like low-ABV, no-ABV, or culinary-forward cocktails.
Bar Design & Workflow Optimization
Consult on bar layout and workflow to improve speed, ergonomics, and efficiency—ensuring the space supports both volume service and craft cocktail execution.