Hospitality,
serviced.
Wine programs that actually work on the floor.
Lists that make sense for your guests and your bottom line.
organization that is intuitive to your space and service flow.
Training that gets staff excited to sell wine as an experience.
Holistic programming Designed for real service, real guests and real margins.
BTG Management
With only a handful of slots to make an impression, every bottle has to earn its place.
Using a wide network of distributors and buying relationships, we can avoid the same safe, forgettable selections that show up everywhere else while still being profitable.
Staff Training
Educated staff + consistent standards = better wine service.
We want to focus on classic service mechanics and real-world service language so wine becomes less scary and something your staff actually wants to sell.
Through focused training and trust-building, we can turn wine service into one of the reasons guests come back.
Cellar Organization
Staff can’t sell what they can’t find.
A common pitfall is relying on one or two people who know the cellar. When they’re not there, bottles don’t move, and servers stop reaching for wine altogether.
We need to build systems that make the cellar make sense for everyone, so your team feels confident, communication stays open, and wine actually gets sold.
Get Your List Together
People can look up wine anywhere. That’s not the point.
A great list creates interaction. It gives guests a reason to ask questions, trust the person across from them and engage with the experience as a whole.
Napa Cabernet has its place, but so does Aglianico from Basilicata, Syrah from Naoussa, Saperavi from Georgia, and the many expressive blends of the Languedoc. We want to make the program both accessible and exciting, where we can reward curious drinkers and also satisfy the guest seeking the familiar.
Let’s Work TogetherIf you're interested in collaborating, complete the form with a few details about your project. I’ll be in touch within 48 hours.