Build or Rebuild the Program
Wine list architecture, BTG strategy, distributor portfolio evaluation, pairing and a point of view that makes sense for the concept.
Wine + Hospitality Consulting
Wine programs that work on the floor and on the P&L.
For restaurants, wine bars, event venues and hospitality concepts that need the list, pricing, training and service systems to work together.
Make the Numbers Work
Pricing, pour costs, margins, inventory logic and product mix designed for real-world hospitality operations.
Make the Staff Able to Sell It
Training that turns a wine list into something the team can explain confidently rather than hand to the table and hope for the best.
Consulting Scope
From opening day to the list that stopped moving.
I work at the intersection of wine, guest experience and operations — which means I care about whether the wine is interesting, whether the team understands it, and whether the program makes money.
- Wine list development
- By-the-glass design
- Pricing + margin analysis
- Staff wine training
- Wine club development
- Food + wine pairing
- Inventory systems
- Opening support
- Distributor evaluation
- Event programming
Consulting Intake
What needs fixing, building, or simplifying?
Give me enough context to make the first conversation useful.