Vinterest Teams trains each person on your list and your menu, to the standard their role needs, and tells you who's there before the doors open.
Each role has its own bar. These are where we start; you move them.
One honest line about every wine you pour by the glass, and the dish it suits. Five questions before a shift keeps it there.
Every glass by heart, most of the bottles, and what to pour with each dish, so the answer is there before the guest asks.
The whole list, and why this Meursault rather than that Chablis. Your sommelier sets the standard; the team is tested against it.
Photograph the new page, or one new bottle. Vinny says what's new, what's gone and what changed, and nothing reaches your staff until you approve it.
Bring in a sales export from your till and the console puts the two side by side: what's moving slowly, and how many of your team could talk about it tonight.
Answers fade, wines arrive, someone skips the drill for a fortnight. The console shows each person what they're short of, so the five minutes before service go where they count.
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.
