Restaurants and Bars

Wine lists, inventory management, staff training, kitchen alignment, waste reduction, price and profit optimization

I love hospitality—creating warm, welcoming spaces where guests connect over a great meal. But too often, wine lists fall flat, dominated by corporate, mass-produced bottles. A thoughtful wine program can do so much more: attract diners, elevate the food, and boost profitability.

Wine margins are often 4–5x higher than food—so it just makes good cents (couldn’t resist!) to get it right.

With a unique yet accessible wine list, smart inventory management, staff training, alignment with the kitchen, waste reduction, and price optimization, your wine program can become a true asset. I’d love to help!