Services for Gastronomy
Wine CFO works with restaurants, bars, and hotels across Switzerland to improve wine margins and guest satisfaction.
Whether you need a one-off diagnosis or end-to-end support, we align your list, pricing, and story with how guests actually order, and with what works for your kitchen and your numbers.
Wine CFO service list
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The most popular service:
Wine List Checkup
The Wine List Checkup service is a comprehensive analysis of your wine list.
We will review your wine list and identify issues with your wine offers that are costing you money.
We will then provide you with a report of our findings and recommendations to help you improve your wine sales.
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Wine Consulting for Gastronomy
Wine consulting is for when you want ongoing, practical support for your gastronomy business.
We help you with buying decisions, wine selection, by-the-glass rotation, staff training, and how wine fits your brand and your food.
We work alongside your team: from the owners, F&B managers, sommeliers, so choices stay consistent with your concept, your suppliers, and your targets.
Think of it as a steady hand on the programme, tuned to Swiss gastronomy and real service pressure.
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Wine List Design
Wine List Design is about making your wine list clear, engaging, and easy to use, for guests, staff, and your business.
We create a wine list layout that highlights your best bottles, guides guest choices, and tells your story while keeping service smooth and fast.
You get a wine list that looks great, fits your concept, and helps guests discover and order profitably.
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Wine Cost Clarity
Wine Cost Clarity means knowing exactly what each wine costs you – bottle and glass, with VAT included – so you always see your real margin.
We do the calculations and break down the numbers for every selection, so you are never uncertain about what you are earning on each sale.
Whether you need a clear overview for the team or precise data for the P&L, you get crystal-clear figures for every wine you pour.
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Wine Service Mastery
The world is full of wine experts that know everything about every single grape.
Guests don't care about grapes. They care about the wine they are drinking, and the experience they are having.
We train your staff to sell wine like a pro, so they can help guests find the perfect wine for their taste and budget, so you can increase your wine sales.
Trained staff are happier, more confident that will results in lower turnover and higher sales, and better guest satisfaction.
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Wine Cellar Management
Wine cellar management is about keeping your cellar in good shape, so you can always offer the best wines to your guests.
It is extremely important to buy enough wine to cover your sales, and to avoid stockouts.
But also not to have too much wine in your cellar, so you don't have to pay for storage and insurance.
We help you with buying decisions, wine selection, by-the-glass rotation, staff training, and how wine fits your brand and your food.
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Wine List Engineering
Wine list engineering is the numbers layer: margin targets, pour sizes, bottle vs. glass economics, price bands, and how people drink and behave together across lunch, dinner, and events.
We model scenarios and guardrails so pricing stays coherent under pressure, with fewer surprises on the P&L and clearer rules for the floor.
When the maths and the menu align, the list works for guests and for the business.
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Wine List Blueprint
For new openings, pop-ups, or when creating a new list from scratch
The Wine List Blueprint is the strategic plan before you build.
You get a documented direction: how to start with the right architecture, positioning, and priorities, so buying, design, and engineering all pull the same way.
Ideal when you are opening, or refreshing a list that no longer matches the concept.
We help you define who you serve, which styles and regions belong on the list, how deep each tier should go, and how the offer connects to food and occasion.