Beverage & wine programs
Make the beverage program earn its space.
A good list fits the food, the guests, and the people selling it. I bring certified sommelier and WSET Level 3 training to the practical work of making your beverage program easier to run and worth the inventory it carries.
In person across Colorado, virtual anywhere in the US.
What’s sitting on the shelf, and what’s missing from the sale?
- The wine list has grown, but you’re not sure every bottle has a reason to be there.
- By-the-glass margins look healthy until you account for actual pours and open-bottle waste.
- Your team needs a clear way to recommend drinks without memorizing a textbook.
What we’ll work through.
- 01
Read the list like a guest.
Check the price ladder, styles, food pairings, nonalcoholic choices, and how easy it is to choose.
- 02
Check the economics behind the pour.
Review purchase costs, serving sizes, yield, sales mix, inventory movement, and waste. Identify what earns its place and what ties up cash.
- 03
Give the team something useful to say.
Build concise tasting and pairing notes, a few natural recommendations, and service standards staff can use during a shift.
AN EXAMPLE / NOT A CLIENT RESULT
A popular glass pour keeps running out. Three similar bottles barely move.
We compare demand, open-bottle waste, purchase cost, and each wine’s role on the list before changing the selection.
The goal is a list with a reason behind each choice and a team that can explain it.
THE RIGHT FORMAT FOR THE WORK
What we can do virtually.
List structure, pricing, inventory analysis, and staff reference materials can usually be reviewed remotely.
When a visit helps.
Tastings, pour consistency, storage, and working with the service team benefit from time in the restaurant.
In-person work is available for Colorado restaurants within roughly a three-hour drive of Broomfield.
BEFORE WE TALK
Before we get started.
No. The work should fit your concept, whether that is a short neighborhood list, a full beverage program, or a wine bar.
Yes. We can look at their role on the menu, ingredient costs, prep, pricing, and how the team presents them.
Only if the work calls for it. We can start with a specific issue, such as by-the-glass pricing, slow inventory, or staff confidence.
Yes. I work virtually with restaurants anywhere in the US. List structure, pricing, inventory analysis, and staff reference materials can usually be reviewed remotely.
LET’S START WITH YOUR RESTAURANT
What’s getting in the way?
Tell me what you’re opening or trying to improve. We’ll talk through the problem and decide whether a focused review or hands-on work makes sense.