Beverage program consulting for bars and restaurants

A list that fits the concept, the guest and the margin

Operators come to us with the same questions: what should we carry, what cocktails belong on this menu, which brands are worth the shelf space, and what should we charge. We have built opening wine and spirits offerings for more than 25 restaurants and stores, and we answer those questions with data, not taste alone: what the product costs from the distributor today, what comparable venues sell it for, and what it does for the margin of the whole list.

What we do for bars and restaurants

• Curated wine and spirits lists. Opening lists and refreshes built around your concept, kitchen and guest, with the depth in the right places and none where it does not pay.
• Cocktail program direction. Which cocktails belong on your menu, which brands to build them on, and how to spec them so cost and consistency hold up across the team.
• Brand selection. Which brands earn a place on the list and the back bar, which are interchangeable, and where a lesser-known label outperforms a famous one on quality and cost.
• Suggested selling prices. Bottle, glass and cocktail pricing built from live distributor cost and local market comparables, so the list is competitive and the margin is protected.
• Distributor and buying setup. Opening accounts, understanding deals and post-offs, ordering cadence, and avoiding the dead inventory that new venues accumulate.
• Staff knowledge. Concise product notes and talking points so the team can sell the list with confidence.

Who this is for

New restaurants and bars building an opening program, existing venues refreshing a list that has drifted, hotel and hospitality groups, and event and private-club operators.

How we engage

An opening program is usually a defined project: consultation, draft list with pricing, revision, and a final list with product notes and buying guidance. Established venues often prefer a quarterly review. Every engagement is scoped on the first call.