Fixed-fee review · $1,250

    Restaurant Wine Program Audit & Profitability Review

    The wine and beverage review at the core of the Restaurant Profitability Audit — Beverage + Front-of-House Review. A focused, operator-led look at pricing, by-the-glass economics, inventory controls, training and service — not a full all-department restaurant audit.

    $1,250 fixed fee · generally within 7 business days after all materials are received · $500 credited toward qualifying implementation within 30 days of delivery · no long-term commitment.

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    What I review

    Wine list architecture

    List size, by-the-glass mix, selection balance, concept fit, duplication and gaps.

    Pricing & margins

    Bottle and glass economics, price ladders, pour sizes and menu alignment.

    Inventory, purchasing & controls

    SKU count, pars, ordering, receiving, dead stock, storage and bottle-location workflow.

    Staff selling & training

    Wine selling language, pairing confidence, menu knowledge and practical floor tools.

    Service standards & FOH

    Guest-facing beverage service consistency and manager ownership.

    Technology suitability

    Whether a spreadsheet, existing POS back office or other tool fits your scale — evaluated, not sold.

    What you receive

    • Written audit and action plan
    • By-the-glass and bottle profitability review
    • Pricing and margin observations
    • Inventory and purchasing assessment
    • Technology suitability assessment
    • Top five immediate actions
    • 45-minute findings & strategy meeting

    How it works

    1. Request an audit or discovery call through the form.
    2. Fit check and scope confirmation.
    3. Agreement and $1,250 payment before work begins.
    4. You share menus, beverage costs, inventory, invoices, POS sales reports and relevant SOPs.
    5. Audit generally completed within 7 business days after all required materials are received.
    6. 45-minute findings & strategy meeting.

    What the audit is not

    It is not a physical bottle count, a software rollout or a guarantee of savings. Inventory cleanup and reconciliation are scoped separately on the wine inventory reconciliation page. Technology is recommended only when it solves a real operational problem; third-party fees are separate.

    Before you start, the guides on calculating wine cost and by-the-glass pricing explain the numbers the audit looks at. The M Grill operating experience shows how inventory and storage controls were rebuilt in a working restaurant.

    Led by Ivo Cooper

    General Manager & Beverage Director at M Grill, Los Angeles; 20+ years in hospitality; oversees a 400+ label wine program.

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