FOR INDEPENDENT RESTAURANTS & WINE BARS
Your cellar should not be a retirement home for bad buying decisions.
Senior beverage expertise through one off projects or ongoing monthly support.
Review my wine programmeCheck my cellar healthRemote support · Onsite visits by arrangement
CERTIFIED SOMMELIERCourt of Master Sommeliers
WSET LEVEL 3Wine knowledge, put into practice
15 YEARS IN HOSPITALITYFrom restaurant floor to beverage strategy
EXPERTISE BEHIND YOUR TEAM
Your managers already have a full service to run. We work alongside them on the list, the numbers and the knowledge—so beverage decisions get the attention they deserve.
For independent venues that value wine, want a clearer commercial picture and need experienced support they can actually use.
HOW WE CAN WORK TOGETHER
Start with a focused review, build a new list or bring ongoing expertise into your team.
01 / WINE & BEVERAGE REVIEW
A focused review of your list, pricing, BTG structure, stock and buying habits.
One review. Clear priorities. No ongoing commitment.
Review my wine programme02 / ONGOING BEVERAGE SUPPORT
Ongoing support for venues that need someone watching the list, the numbers and the buying decisions.
A monthly scope built around what your venue needs and your budget.
See if ongoing support fits03 / WINE LIST DEVELOPMENT
For new openings, major refreshes and venues whose wine list has grown without much of a plan.
Built to be bought, sold and understood.
Plan my wine listEvery proposal sets out the fee, deliverables and scope before work begins. Onsite days and travel are agreed separately.
WHERE WE ADD VALUE
Six areas of practical expertise, brought into your review, project or ongoing support as agreed.
Give every pour a purpose. We structure your selection across styles, price points and margins, with clear rules for rotation based on sales, shelf life and preservation.
A balanced BTG selection, pricing framework and rotation plan.
Turn wine knowledge into consistent service. Practical guidance on presenting, opening, pouring and preserving wine, with food-pairing advice your team can use at the table.
Service standards, focused training and staff reference sheets.
Help staff start better wine conversations. We build confidence in reading guest preferences, explaining value and recommending a second glass or bottle without a pressured sales pitch.
Recommendation prompts, selling exercises and agreed sales measures.
Understand what each pour earns and where costs drift. We review cost of goods, portion sizes and pricing, and assess actual performance where purchasing, sales and stock records allow.
Costing tools, margin reviews and practical actions on wastage.
Get more from your supplier relationships. We assess portfolio fit, compare offers and buying terms, and identify opportunities for tastings, team education and coordinated purchasing.
Supplier comparisons and a buying plan shaped around your venue.
Make considered decisions on scarce wines. We help prioritise requests, set buying limits and plan pricing and release timing around your guests, existing stock and available cash.
Allocation priorities, purchase budgets and release plans. Availability remains supplier-dependent.
OPENING A RESTAURANT OR WINE BAR?
From the first supplier conversation to the first pour: a considered list, an opening stock budget, clear pricing and a team ready to talk about the wines.
Tell us what you’re openingTHE EXPERTISE BEHIND VINO LOGIC
Hospitality experience.
Commercial perspective.
Good wine knowledge matters.
Knowing how a venue works matters just as much.
We bring a French wine perspective and around 15 years of hospitality experience to beverage consulting, spanning restaurant management and senior sommelier roles.
Our expertise is grounded in Head Sommelier, Bar Manager and Senior Beverage Management experience in Melbourne, Brisbane, Sydney, London & Paris. We understand the decisions behind a wine programme, and the reality of delivering it during a busy service.
Vino Logic brings that experience to independent owners and managers. We work directly with your team, with remote support and onsite visits arranged around your needs.
Certified SommelierWine & Spirit Education TrustFREE 15-MINUTE WINE MARGIN & CELLAR HEALTH AUDIT
No dramatic alarms. No flashing warning lights.
Just a few bottles that never move, BTG pours that quietly get generous, pricing that has not been reviewed since the last supplier increase, and six staff members recommending the same Pinot because it is the only one they remember.
Answer five quick questions and send through your current wine list. We will review the information and send back two practical recommendations on where your programme could be working harder.
No obligation. No generic AI score. Just an experienced set of eyes on the programme.
Audit my wine programmeWHAT WE LOOK AT
SIMPLE FROM THE START
Your concept, your team and what you’d like to improve. We start with a short introductory conversation.
You receive a proposal with clear deliverables, fees and timing. You know exactly what you’re buying.
Practical advice and resources, with a handover or ongoing support to help your team act on them.
A FEW PRACTICAL QUESTIONS
Yes. A Wine & Beverage Review or Wine List Development project is a standalone engagement. Ongoing support is available if it suits your venue.
We use your wine list, supplier costs and available sales and stock records to make informed recommendations. Calls with your owner or manager turn those findings into decisions. Onsite tastings, training and reviews can be arranged separately.
Absolutely. We provide beverage expertise behind your team. Your manager remains responsible for daily operations, with clear recommendations and practical resources to support them.
Fees depend on the size and complexity of your programme and the work required. After an initial conversation, you receive a scoped proposal. Any onsite fees and travel costs are agreed in advance.
We start with what is available and agree what can be assessed reliably. A list and pricing review can still be useful; establishing actual stock losses or beverage cost of goods needs suitable records.
LET’S TALK ABOUT YOUR VENUE
Tell us your venue name, location and what you need help with.
We’ll get back to you to arrange an introductory chat.