Good for
- New restaurants and bars finding their drinks identity
- Established venues ready for a refresh
- Teams who want to sell wine with confidence
- Hotels and agrotourism venues
The whole venue, not just the bar
A drinks offer only works when it belongs to everything around it: the kitchen, the team, the stories behind the food, even the room itself.
So I start by understanding the venue as a whole, and build from there.
“It’s about bringing all of these pieces together to create something seamless.”
From both sides of the table
Since 2006 I’ve written about restaurants and bars, dined and drunk in them, trained their teams, worked as a sommelier and curated their lists.
That mix means I see a venue the way guests do, and the way the people working the floor do.
Teams who can tell the story
A great list needs people who feel confident talking about it. Training focuses on the bottles you actually pour, how to describe them simply, and how to guide guests without pressure.
How we work together
Listen
I visit, eat, drink and talk with you and your team about the concept.
Propose
A clear plan for the drinks offer, service and training.
Build
We put it in place together, from the list to the staff briefing.
Questions
- Do you only work on the wine side?
- No. Wine, spirits, beer and sake can all be part of it, alongside service and training.
- Can you train an existing team without changing the list?
- Yes. Training can stand on its own, built around what you already serve.