Great restaurant and event wine programs don't happen by accident. They are thoughtfully designed to enhance the dining experience while driving profitability. Having spent decades on both the retail and collector sides of the wine business, I help restaurants, hotels, clubs, and hospitality groups build wine programs that guests appreciate and owners can measure.
Whether you're opening a new concept, refreshing an existing list, or looking to improve sales, I provide practical, results-driven consulting tailored to your business, budget, and clientele.
Services include:
- Wine purchasing and supplier selection
- Wine list creation, redesign, and ongoing management
- Wines-by-the-glass program development
- Food and wine pairing recommendations
- Menu strategy and wine integration
- Inventory and cellar management
- Staff education and wine service training
- Pricing strategy and margin optimization
- Vintage updates and seasonal list revisions
Wine List Development
A well-crafted wine list should do more than showcase great wines—it should tell a story, complement your cuisine, simplify the guest's decision-making process, and increase revenue.
I'll research, source, and curate wines that fit your concept, clientele, and price points while negotiating the best possible value from distributors. Whether you're creating a list from scratch or revitalizing an existing program, I'll develop a wine list that balances quality, profitability, and guest satisfaction.
The result is a wine program that encourages higher sales, creates memorable dining experiences, and becomes a meaningful contributor to your restaurant's long-term success.
STAFF TRAINING & EDUCATION
Confident, knowledgeable staff create better guest experiences—and better guest experiences lead to increased wine sales. When your team understands your wine program, they're more comfortable making recommendations, answering questions, and helping guests discover wines they'll enjoy.
I provide engaging, practical training designed specifically for restaurant and hospitality professionals. Rather than overwhelming staff with technical details, I focus on the knowledge and confidence they need to deliver exceptional service and sell wine naturally.
Training topics include:
- Wine fundamentals and tasting techniques
- Major wine regions and grape varieties
- Understanding your restaurant's wine list
- Food and wine pairing principles
- Upselling and suggestive selling techniques
- Proper service of still and sparkling wines
- Wine storage, handling, and presentation
- Guest communication and recommendation strategies
Training sessions can include guided tastings using wines from your own list, allowing your staff to experience firsthand what they're recommending to guests. Programs are customized for your restaurant, hotel, club, or hospitality team and can be delivered as one-time workshops or ongoing educational sessions.
The result is a more confident staff, a more enjoyable guest experience, and a wine program that contributes meaningfully to your restaurant's reputation and profitability.