Skip to main content

    Hospitality & Wine Consulting

    Wine programming, staff education, and list development for hotels, restaurants, private clubs, and hospitality groups.

    What We Do

    Wine Program Development

    We design wine programs that reflect your venue's identity — by-the-glass selections, bottle lists structured by narrative rather than region, and pricing strategies that serve both margin and guest experience.

    Staff Education & Certification

    Structured training programs for front-of-house teams — from introductory wine literacy to advanced sommelier preparation. Tastings, theory, and service protocol tailored to your operation.

    List Curation & Acquisition

    Sourcing through established allocation networks, auction houses, and direct producer relationships. We build depth where it matters and ensure your list tells a story worth reading.

    Who We Serve

    • Boutique Hotels & Resort Properties
    • Private Members' Clubs
    • Restaurant Groups
    • Family Offices with Hospitality Holdings
    • Corporate Dining Programs

    The Approach

    01

    Audit

    A thorough review of your current wine program — list composition, pricing, storage, staff knowledge, and guest feedback patterns.

    02

    Strategy

    A tailored roadmap: list restructuring, sourcing plan, staff training schedule, and service protocol recommendations.

    03

    Implementation

    Hands-on execution — new list rollout, initial training sessions, supplier introductions, and inventory setup.

    04

    Refinement

    Ongoing support with seasonal list updates, advanced training, performance reviews, and evolving recommendations.

    Case Studies

    Members-Only Dining Club, New York

    Full wine program restructuring + staff certification

    Rebuilt a 280-label list with clear narrative structure. Trained twelve service staff over three months. Wine revenue per cover increased 34% within the first quarter.

    Boutique Resort, South Florida

    By-the-glass program + cellar acquisition strategy

    Designed a rotating 16-glass program tied to seasonal menus. Sourced a 600-bottle cellar foundation through allocation and auction. Guest satisfaction scores for wine service rose to 4.8/5.

    Private Club, Palm Beach

    Wine education program + member event curation

    Delivered a six-month education series for members and staff. Curated quarterly tasting dinners with producer guests. Membership wine purchases increased 40%.

    "The wine list is often the first thing a discerning guest reads — and the last thing they forget."

    Discuss a Project

    Tell us about your venue and objectives. We'll outline how we can help.

    Get in Touch