The program
A wine list with a point of view, commercial discipline, and a structure guests can actually use.
For hotels, clubs and restaurants
A wine program with something to say.
Your list is long, your by-the-glass margin is thin, and your servers are guessing. I rebuild the program so the guest gets a better bottle, the floor knows why, and the cellar stops tying up cash.
Built for the room
A good program serves the guest and kitchen without losing sight of the cellar, the team, or the property’s margins.
I also work the other side of the trade. For wineries and wine brands that means positioning, tasting-room and trade programs, and introductions to private clients. Scoped per engagement — tell me about the brand.
Not a longer list. A clearer identity.
The cellar
Acquisition, inventory, storage, and release decisions calibrated to the property and its service rhythm.
The team
Practical education that gives front-of-house staff confidence, language, and better judgment at the table.
The engagement
From audit to continuity.
Audit
About a week on site
I read the list, count the cellar, sit through service twice, and talk to the floor. You get a written diagnosis.
Direction
Two to three weeks
A written strategy: what to cut, what to add, what to charge, and the order to do it in.
Execution
Ongoing, by agreement
List rebuild, sourcing counsel, staff sessions, and someone on the phone during rollout.
Scoped by property. Fee agreed in writing before I start.
Ask for a scopeMake the wine program part of the property.
Tell me about the room, the guest, the current list, and where the service is falling short.
Discuss a professional brief