Vinopaedia helps restaurants and hotels manage their beverage lists, costs and service routines.
Independent wine and beverage consultancy. Purchasing and suppliers working for your venue.
Discuss your operation
When costs and losses are unclear, adding a larger margin can feel like a sensible precaution. But higher wine prices can slow sales and leave bottles sitting in the cellar.
We review the cost of each wine, losses and selling prices, including by-the-glass service. Price changes then follow a calculation rather than an allowance for the unknown.
Costs and losses · Wine-list pricing · By-the-glass sales
Discounts and minimum orders can mean buying more bottles than the venue sells. Some wines run out while others take up space and tie up cash.
We check turnover, the list and supplier agreements to plan replenishment and negotiate purchases around the needs of the venue.
Stock turnover · Purchasing plans · Supplier negotiations
A vintage changes without the team knowing. The list and till show different prices. A new colleague is unsure what to recommend. Without a way to keep everyone informed, the manager has to check again.
We establish who updates each piece of information and how it reaches the floor. Training uses the actual list and the situations the team encounters during service.
Service routines · Team training · List updates
The wines, price range and way drinks are presented say something about the venue. It is worth checking whether they reflect what the kitchen, setting and service are trying to express.
We review the selection and presentation against the business concept, its guests and the service the team can deliver.
Wine and beverage selection · List descriptions · Service
A kitchen may champion local producers while barely featuring them on the wine list. In a welcoming restaurant, overly technical descriptions can make guests reluctant to choose.
We consider those differences alongside costs and daily operations. The review looks at which wines, prices and ways of presenting drinks suit the venue and its guests.
What the business declares.
What the guest perceives.
The next delivery costs more than the last.
Review the impact on margin and positioning.
Keep published prices and product information aligned.
Explain what changed and what it means for service.
Assigning responsibility for checking costs, updating the list and informing the team stops a single price change from creating several unfinished jobs.
Review the current list, costs, suppliers and service routines. Agree with the manager which problems to address first.
Define a practical structure for the program: selection, pricing, responsibilities and standards.
Update the list, put the agreed routines into use and train the team during day-to-day service.
Check what works during service and address tasks that still need frequent intervention.
Our recommendations take account of the budget, team and concept of each venue.
Track changes to
the list and its costs.
Sommelier OS is a project to develop tools for tracking changes to beverage lists, purchase prices and product records.
It is still in development. For now, reviewing this information is part of Vinopaedia’s consultancy work.
Tell us how your operation works and what you would like to resolve. The first conversation helps us assess where the consultancy could be useful.
Discuss your operation contato@vinopaedia.com