See where your beverage program has room to earn more.

The problem this addresses

Most owners sense that something in the beverage program is off: margins that feel thin, stock that sits, a list nobody is quite sure about. The hard part is knowing which of those instincts is worth acting on and which is noise.

A Snapshot gives you an outside, specialist read of the list, the way the guest experiences it and the way the business has to live with it. It is built to show you where the clearest commercial opportunities lie before you spend more time or money.

Signs a Snapshot could help

• Wine costs have crept up and menu prices have not moved with them.
• Several wines on the list do almost the same job, and you are unsure which to keep.
• By-the-glass prices were set years ago, or by feel.
• One supplier accounts for most of what you buy and nobody has compared alternatives lately.
• Staff reach for the same three bottles whatever the table is eating.
• You are considering outside help but do not want a retainer before you know what is there.

Questions the Snapshot helps answer

• Is the price structure helping guests choose, or leaving money on the table?
• Where is the by-the-glass range strong, and where is it weak?
• Which wines overlap, and which gaps does the list leave?
• Do the list and the venue concept point the same way?
• Which three to five things are most worth doing first?

What we review

• Your current wine or beverage list, read alongside your food menu.
• List structure, price architecture and obvious pricing issues.
• By-the-glass range and pricing opportunities.
• Range duplication, stock risks and supplier concentration signals.
• How usable the list is for guests and the team, and how well it fits the venue concept.

What you receive

• A concise written report.
• A commercial scorecard.
• Three to five priority findings.
• Quick wins you can act on straight away.
• Recommended next steps.

Not included in a Snapshot

• Full COGS reconstruction.
• Line-by-line repricing.
• A complete list redesign.
• Supplier negotiations.
• Staff training.
• Ongoing management.

What we need from you

Your current beverage list, your food menu and a short questionnaire. Sales, invoice and stock data are optional at this level. They add depth but you do not need them to begin.

Target turnaround is three business days after we receive the information we have asked for.

How it works

1. 1

   Tell us about the venue

   Send the enquiry form with your list and food menu. We reply with the short questionnaire.

2. 2

   We review

   We read the list as a guest would, then as an operator would.

3. 3

   You receive the report

   A concise written Snapshot, delivered within the target turnaround.

4. 4

   You decide

   Act on the quick wins yourself, or take the findings into a Full Beverage Review.

Suitable follow-on support

Common questions

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