We Turn Every Wine
into a Better Bottom Line
More margin on every bottle,
a better pour for every guest.
We audit restaurants and bars programs to squeeze maximum profitability out of every single inventory item, strengthening your margins while elevating the guest experience.
With the Wine List Checkup you will get a clear map on your current list, so you can understand where you are, and where you can improve.
How we can help you
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Diagnose before you redesign
The Wine List Checkup gives you a clear read on your current list, margins, and quick wins, so you invest effort where it pays off.
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Align price, pour, and profit
From glass and bottle economics, we help your team sell with confidence and protect the P&L.
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Stay close to your concept
Consulting, list design, engineering, and blueprint work are built around US hospitality and real service, not generic university textbooks.
Methodology
What is Wine Profit Engineering?
Wine Profit Engineering treats the wine list as an engineered profit centre, not a supplier-curated catalogue or a prestige exercise. It connects three layers: strategic pairing, engineered pricing, and emotional design.
Strategic Pairing
Wine choices rebuilt around concept, guest profile, and food-menu fit.
Engineered Pricing
Glass and bottle economics designed for contribution margin, not generic markups.
Emotional Design
List structure and language that help guests choose with confidence.
Your next step
Start with the checkup.
It is our standard entry point: we review what you send, then get in touch. You can read more about the Wine List Checkup or go straight to the questionnaire.
Our services
From the Wine List Checkup to ongoing consulting, list design, cellar management, and pricing clarity.
We help you turn wine into a stronger part of your business.
Offering wine consulting services for hospitality: including restaurants, bars, hotels, and tasting experiences. Read the guide: Wine consulting for restaurants.
Get to know us
Who we are
Wine CFO is for venues that serve wine to guests and want it to work harder: better experience, better team confidence, better margin.
For
Restaurants, bars, and tasting experiences.
Not for
Wine shops, importers, suppliers, or wineries.
If you serve your customer wine, we help you do it better, more profitably, and with less guesswork.