Start with the commercial framework
Before choosing individual bottles, we define the architecture: categories, price bands, list size, BTG roles, premium depth, supplier strategy and opening stock budget. That gives the buying process a clear commercial frame.
What development can include
- Wine list architecture and selection
- Supplier sourcing and comparison
- Opening stock budget
- Costing and recommended menu pricing
- BTG structure and preservation approach
- Staff notes, tasting resources and handover
- Pre-opening tastings and training by arrangement
A list the team can actually sell
The best opening list is not simply impressive on paper. It needs enough clarity for staff to explain, enough accessibility for guests to navigate and enough discipline behind the numbers to work once service begins.
Common questions
How early should we start before opening?
Earlier is better where supplier setup, stock budgets and staff training are involved. The exact lead time depends on the size and complexity of the programme.
Can you work with an existing food menu?
Yes. The wine architecture and selections can be shaped around the menu, concept and likely guest behaviour.
Can you handle only the wine list and not the rest of beverages?
Yes. Scope can be limited to wine where that is the priority.