What beverage consulting covers
Good beverage programmes are built from dozens of connected decisions. Selection matters, but so do pricing, supplier strategy, stock holding, by-the-glass architecture, preservation, team confidence and the amount of management time available to review all of it.
Vino Logic brings those decisions together. We can review the programme as a one-off project, build a new programme, or provide ongoing fractional beverage direction.
Commercial decisions, not just wine recommendations
Our work is designed around the operating reality of a restaurant. That means looking at what the venue buys, what it sells, what it holds, how it prices and where the team needs support.
- Wine list structure and pricing
- By-the-glass selection and pour economics
- Beverage COGS and gross margin review
- Supplier and purchasing strategy
- Stock movement and cellar balance
- Staff wine training and sales confidence
- Opening or major beverage programme development
Who it is for
This model suits independent venues with meaningful wine sales that want senior beverage expertise but do not need a full-time beverage manager. The existing owner, GM or restaurant manager remains in control of daily operations while Vino Logic provides specialist beverage thinking, analysis and resources behind them.
Common questions
Do you only work with wine?
Wine is a core strength, but beverage consulting can also consider the broader beverage programme where it affects commercial performance and guest experience.
Can the work be remote?
Yes. Much of the analysis, list work, costing, supplier comparison and management support can be delivered remotely. Onsite visits can be arranged separately.
Do we need perfect records?
No. We start with what is available and are clear about what can and cannot be assessed reliably from the records provided.