Resources
Restaurant wine inventory & profitability guides
Practical, operator-written guidance from Ivo Cooper on the numbers and controls behind a restaurant wine program. Worked examples use clearly labeled hypothetical figures — never client data.
Why Your Restaurant Wine Inventory Doesn’t Match the POS
The common causes of wine count variances and a practical workflow for reconciling counts to POS and purchasing records.
Read the guideHow to Calculate Restaurant Wine Cost (and Why Recorded Cost Isn’t COGS)
The usage-based formula for wine COGS and cost percentage, plus the adjustments and variances that make the number meaningful.
Read the guideExcel vs. Wine Inventory Software for Restaurants
When a spreadsheet is enough, when dedicated software earns its cost, and how to choose without a sales pitch.
Read the guideRestaurant Wine by the Glass Pricing: Pours, Loss and Margin
Pour math, loss planning and a practical method for setting by-the-glass prices that hold up in real service.
Read the guide
Need hands-on help?
Start with a focused review, or scope inventory cleanup and controls directly.
Selected operating experience · Ivo Cooper
M Grill: making seven wine storage areas usable by the whole team
3,000+ bottles · 400+ labels · 7 storage areas — scale context, not savings
In his GM & Beverage Director role, Ivo combined InVintory’s existing 3D mapping platform with hands-on bottle mapping, physical storage reorganization and service procedures. The result was less reliance on one manager to locate wines. This was operating work at M Grill, not an external Ivolution engagement.
Read the experience case study