You pay for the restaurant, not the rota. New starters, seasonal staff and the Saturday cover all train at no extra cost. The price follows the size of your list and the standard you want.
A short list, a busy bar, and a team that needs one true line about each glass.
The glass list and the bottles, every dish paired, a floor held to a standard per role.
A deep list and a sommelier's standard, with the comparisons that sell the second bottle.
Several sites, a winery's tasting rooms, or something we haven't thought of.
We're setting them with our first restaurants in London and Ontario. Pilot sites get a pilot rate and a say in what the plans become.
Bring in your till's sales before and during. The console shows wine sales beside what the team knows, so you can judge the lift yourself rather than take ours.
Upload one page of your list. Vinny reads ten wines and shows you their cards in a minute; we follow with a readiness plan for your floor.
