Wine List Audit
Identify dead weight, missing price points, category gaps, duplication and wines that do not earn their space.
Restaurant Wine Consulting
Restaurant Wine List Consulting in Dallas–Fort Worth
Build a list guests can understand, servers can sell, and ownership can defend on the P&L.
The Problem
The wine list is not a trophy case.
A good restaurant program has to balance identity, availability, cost, menu fit, guest comfort, staff knowledge and margin. If one of those pieces is missing, the list gets harder to sell and more expensive to carry.
What I look at
BTG mix, bottle architecture, price ladders, turns, distributor overlap, pairing opportunities, staff language, service standards and whether the list actually matches the concept.
BTG + Margin Strategy
Build an approachable glass program with enough personality to matter and enough discipline to protect margin.
Staff Training
Give servers a practical way to describe, recommend and pair the wines without reciting tasting notes at the guest.
DFW + Remote Projects
Local enough to stand on the floor. Flexible enough to work beyond it.
I can work in person with Dallas–Fort Worth operators and handle selected list-development, pricing and training projects remotely when that makes sense.
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