About
Beverage expertise, scaled to the venue.
Vino Logic exists because of a simple observation: every hospitality business can benefit from beverage expertise, but not every venue can justify having it on the payroll.
Why Vino Logic exists
Large hotel groups employ beverage managers and sommeliers. Most independent restaurants and wine bars cannot. Yet their wine and drinks decisions carry the same weight: what to buy, how to price it, what to pour by the glass, what to keep in stock and how the team talks about it.
Vino Logic closes that gap. You keep your owner, your manager and your service team. We add specialist input where decisions are made, in the amount the venue actually needs.
How we work
- Commercial first. The question is always what the venue earns, buys, stocks and sells, not only what is in the glass.
- Specific, not generic. Findings are tied to your list, your guests and your numbers.
- No supplier agenda. We make recommendations, and the buying decision stays with you.
- Practical. Recommendations are prioritised so a busy team knows what to do first.
- Honest about scope. Each engagement states what is included and what is not.
Who it is for
Independent restaurants, wine bars and other hospitality venues where beverage sales and decisions matter, but a full-time beverage specialist is not practical. Owners, operators and general managers who want clearer numbers, a more coherent program and a more confident team.
Who it is not for
Venues that need a full-time sommelier on the floor every service, or daily operational management. Ongoing support is specialist direction behind your team, not a replacement for it.
Credentials
Formal qualifications.
Certified Sommelier, Court of Master Sommeliers. WSET Level 3 Award in Wines.
Start a conversation.
Tell us about the venue and what you would like to improve.