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Services

 Wine Investment Strategy and Commercial Policies

To achieve an exciting offer we need to explore listings that are worth investing in, in order to turn them into an investment

that meets financial and commercial expectations.

I can assist you putting this offer together by working with you on:

 

Investment and acquisition strategy for short, medium and long term stocks

  • Define wine by the glass volume for the short term

  • Assess mid-range selling prices for medium term

  • Create opportunities to acquire high-end prestige wines for the long term

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Resulting in increasing the gross profit and remaining competitive in the selling price policy.

 

Policies and tools to manage investment in short, medium and long term  

  • Define wine offer by the glass using the investment made

  • Research and develop food and wine pairing according to regional flavours as well as international cuisines

  • Design speciality menus around wine investment to optimise stock rotation

 

Commercial policy in selling wines to the clients

  • Identify star products to build reputation

  • Profile clients’ taste to interact and build trust

  • Increase clients’ experience to turn them into regular

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Define chain of supplies

  • Establish long term relation with wine suppliers that will provide access to the best cost opportunities

  • Access to rare, unique and boutique products

  • Optimise storage capacity of the investment to minimise costs

Culinary Coaching
Anchor 1

The process is to work and develop signature dishes by accompanying ambitious chefs through rigorous tastings, supporting and canalising their creativity by giving detailed feedback and by defining new goals to improve the offer.

The necessary steps to implement this process are:

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  • Work on existing menus in collaboration with the chef to keep the offer fresh, appealing and creative

  • Assist in creating new menus and develop new concepts

  • Start-up menus for openings

Hospitality
Anchor 2

The success of good hospitality is about a front-of-house team that have the ability to use product knowledge to interact with clients, to create expectations and over-deliver.

This project also aims at improving ratings in guides, increasing guest experience and guests return and develop new area of revenue.

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  • Define sequences of service that will be used to operate the restaurant floor

  • Define reservation policies to suit the business needs

  • Provide menu explanations that run through the essence of dishes rather than going through the cooking recipes

  • Document the food and wine matching for the key dishes, product knowledge

  • Organise menu offers for private events

  • Interact using product knowledge, the short talks that allows you not to be intrusive and respect guest’s privacy

  • The key moments to create the experience and the ones not to miss to prevent guest dissatisfaction

  • Dealing with dissatisfied clients and turning the situation around

  • Profile regulars on their taste to prepare the next visit

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