And not wine in general, but the wines on your menu. You sign up with your wine list, and the content is built from it. And every wine on your menu has its own page that explains exactly what it takes to sell it.
Because in restaurants, wine is first of all Business, and only then Pleasure.
Everything a waiter needs to sell wine with confidence, with reports straight to the restaurant manager.
Every new employee joins the same track from day one, with short video lessons available any time.
We simplify the world of wine into a language every waiter understands, to build confidence with the guest.
And over 200 videos in the library, which you connect to a chapter of your own and send to the team when something changes.See how it works ←
Three ways wine growth lifts the whole culinary brand. And one metric leads them: not how much we earned on wine, but how many more guests drank wine this month.
Bring the whole team to implementation, build a first team from it, measure, and grow from there. Each stage enables the next.
We bring the entire service team to a professional bar in wine and selling, letting every waiter sell wine to every guest with confidence.
Wine leaders are chosen, the managers take the Wine Managers Certification, and a monthly refresh keeps the team sharp even as people come and go.
Professional analysis of the wine mix and performance, with recommendations wired directly to training and suppliers.
The whole system is running, every station has a professional, and the manager personally leads the growth and raises the bar over time.
I'm Haim, WINEWORK's friendly advisor. I'd love to show you how the method looks on your restaurant, no commitment. Booking a demo takes a minute.
One extra glass of wine a month, per waiter, already pays back the investment.
See how that translates to price ←Three findings that explain why wine training is the highest-return investment on the service floor.
Wine is among the most profitable items on the menu, with a gross margin of about 70%, higher than food. Every additional bottle sold contributes directly to profit, not just revenue.
Naming a wine at the moment of choice raised wine sales. And two thirds of the rise came from guests who would have ordered a different wine: what the team talks about is what sells.
A table that orders wine reached $69 on average, against $39 for a beer table. A wine table is worth almost twice as much.
The figures come from industry research and professional publications and describe the potential in the restaurant industry. They are not results our system promised or achieved.
Decades of experience inside the wine and hospitality industry, alongside operational and strategic expertise, plus a bit of artificial intelligence that joined the crew. The knowledge comes from the floor, not the book.
Has lived the wine and hospitality industry for over 25 years, from managing a wine shop and working in wineries to founding a Wine Bar in Tel Aviv and the Cula restaurant in Haifa. At the Golan Heights Winery he built courses that proved business results in more than 50 restaurants. Works on WINEWORK from Copenhagen.
Met Oded at the Wine Bar and joined the management. A double degree in accounting and economics, consulting at KPMG, strategy and operations roles in high-tech, and an MBA at HEC Paris. Builds WINEWORK from Paris.
Haim was born one night, when two AI engines drank a little wine together and someone forgot to switch off the machine. Since then he's the friendly advisor who accompanies you in the WINE GROWTH PANEL, translating numbers and reports into human language.
We'll get to know your restaurant, show you the system in action, and build the move together. No commitment.
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WINEWORKHelping Restaurants Sell More Wine
