For places doing thirty to eighty covers that inherited a list and never took it apart. Day one and two: I taste your whole list and go through twelve months of sales, bottle by bottle and glass by glass. Day three: I sit in on two services and listen to what your floor actually says to a table. Day four: I cut, rebuild and reprice, and I write the list document so a guest can read it alone. Day five: four hours of staff training and a stock plan. What you get at the end is a shorter list, less cash sleeping in the cellar, a by-the-glass programme that makes money, and a floor that can answer questions. Twelve of these done so far. The average result is 90 references cut to about 45 with beverage gross profit up six to nine points, and no bottle price raised on the guest. I take no commission from any importer or producer. If one offers, I will tell you. Priced per day, five days typical, thirty percent deposit. I work in Dutch, Italian and English.

For places doing thirty to eighty covers that inherited a list and never took it apart. Day one and two: I taste your whole list and go through twelve months of sales, bottle by bottle and glass by glass. Day three: I sit in on two services and listen to what your floor actually says to a table. Day four: I cut, rebuild and reprice, and I write the list document so a guest can read it alone. Day five: four hours of staff training and a stock plan. What you get at the end is a shorter list, less cash sleeping in the cellar, a by-the-glass programme that makes money, and a floor that can answer questions. Twelve of these done so far. The average result is 90 references cut to about 45 with beverage gross profit up six to nine points, and no bottle price raised on the guest. I take no commission from any importer or producer. If one offers, I will tell you. Priced per day, five days typical, thirty percent deposit. I work in Dutch, Italian and English.