Wine, service, and standards, from the floor up. Operator-led systems for wine execution, service standards, and pre-shift alignment. Built to hold up in live service.
By designing training and systems that work in real service. Everything we create is built for the floor — practical, repeatable, and designed to hold up when things get busy. We focus on confidence, consistency, and commercial results — not theory, not theatrics, not one-off performance.
"Cool tools for anyone running a shift at a restaurant.”
Nick Ward
Bar Manager, NZ
“This is the first wine training we’ve used that actually worked in service."
Alice Miller
Restaurant Manager, LA
"Really practical wine training. Easy for the team to understand and actually use on the floor."
Emma Collins
We help teams sell wine with confidence — without relying on guesswork. By designing training and service standards that hold up in real service, teams perform more consistently, managers spend less time correcting, and results become repeatable. This is what happens when standards are clear — and built for the floor.
Methodology
We don’t rely on theory, trends, or one-off training sessions. Our work is built around how hospitality actually functions — through clear standards, practical wine language, and systems designed to repeat under pressure. Everything we create follows the same discipline: observe the floor, remove friction, define simple standards, and test them in live service until they hold. No guesswork. No fluff. Just execution.
Services
We help hospitality teams improve consistency, confidence, and commercial performance by turning wine knowledge and service instincts into clear, repeatable systems. Everything we design is built for live service — practical, scalable, and easy to reinforce on the floor.
FAQ
Not finding what you need?
If you’re trying to decide whether this fits your venue or team, reach out. I’ll point you in the right direction — even if that means telling you this isn’t for you.
Ezequiel Marquez
Hospitality Operator, Founder
Is this theory or real service stuff?
This is practical, floor-tested material. Everything is designed to be used in service, during pre-shift, mid-service, and post-shift review. If it doesn’t work on a busy night, it doesn’t belong here.
Who is this for?
Operators, managers, and wine teams who care about consistency and execution — not shortcuts, scripts, or one-off performances.
Is this wine education or sales training?
Neither in the traditional sense. The focus is on execution: how wine knowledge shows up naturally in service, builds confidence on the floor, and drives results without pressure, scripts, or gimmicks.
Can this work in different types of venues?
Yes. The systems are built around behavior and decision-making — not concepts or trends — which makes them adaptable across fine dining, casual restaurants, wine bars, and multi-unit teams.
How is this different from traditional wine training?
Traditional training focuses on information. This focuses on application. The work here is designed to change how teams perform during service — not what they can recite before it starts.
Is this for individuals or whole teams?
Both. Individuals gain clarity and confidence. Teams gain consistency and shared standards. The biggest impact happens when teams use the systems together.
