Your wine list, known by the whole floor. Trained on your bottles and your dishes, tested before service, ready when the guest asks.
Three questions a guest asks every night, and the difference a floor that knows your list makes.
A floor that can say why a bottle suits the table sells the bottle. Put your own numbers in and see what a 2, 5 or 10% lift is worth at your place.
We claim no lift for you. Once your till's sales are in, the console measures the real one.
A photo of the list and the menu. We write the training for every bottle and every dish, in your words if you like.
Minutes before service, on their own phone, on your wines and your dishes. Tested, not told, so it sticks.
One readiness figure per person, checked without warning, against the standard you set for each role, every service.
What to say, what it tastes like.
Best with, by the glass, steer away from.
Where they stand, and what's next.
Every wine, with what they know of it.
Every dish, already paired.
Readiness is what each person can actually say about your list tonight. Tested, not told. Sales never move it; they only decide what gets learnt first.
A bartender needs one true sentence about each wine. A sommelier needs all of it. You set the bar per role; everything follows.
A dozen wines, high turnover, one line each.
LighterThe glass list and the pairings, by heart.
StandardThe whole list, to the sommelier's standard.
FullEvery site on its own list, one view across them.
Per siteThe range is the list; the cellar door is the floor.
Tasting roomGood. Send the new one, or photograph the new bottle, and the training follows the same day. A new vintage is the same wine moving on; nobody relearns it.
It isn't homework. It's a few minutes before service, on the phone they're already holding, about tonight's wines and dishes.
Every card is grounded in checked facts about the region and the grape, written against your list, and you read it before anyone else does. Rewrite any line in your own words.
A sales export from any till works today. It tells us what sells and who sells it, so what matters most is learnt first. Square is next. Sales never change anyone's readiness.
Per site, per month, any number of staff, with tiers by the size of the team and the list and the standard you want. Pilot rates for the first restaurants; groups by conversation.
It's read once to write your training, which stays with your restaurant. No guest data, nothing sold on. The same standard for one pub or a group of forty.
Send one page of your list. We'll read ten wines and show you their cards in a minute, then send a readiness plan for your floor.
