About us
Hospitality systems, built for real service.
The Glass Pour helps hospitality teams sell more wine, train faster, and run tighter operations, without turning service into a script or a spreadsheet exercise.
The Glass Pour was built inside live hotel and restaurant operations, busy services, thin margins, real guests.
Everything here is designed to survive pressure: pre-shifts, peak hours, staff turnover, and leaders who don’t have time for theory.
What we do
Playbooks
Practical systems your supervisors can run tomorrow. wine upselling, pre-shifts, service control, training rhythms.
Training
Short, focused sessions that turn into better briefings, stronger leadership presence, and clearer standards on the floor.
Advisory
For teams that need to reset the operating model, roles, rituals, and performance levers.
Who is Behind
We lead large-scale hotel and Restaurant F&B operations in USA, Argentina, Italy, Spain, Australia and New Zealand and build systems that have to work on busy nights, not just in workshops.
The Glass Pour exists because most hospitality problems aren’t talent problems.
They’re clarity problems.
This is where we publish the tools we actually use.
Our team is small but highly organized, working seamlessly across timezones, design, and development.
