Grow wine revenue without increasing headcount
Wine doesn't need to be a burden. With the right structure, margin strategy, and staff confidence, it can become one of the most profitable parts of the menu.
Wine should be a revenue driver, not an afterthought.
I help hospitality businesses turn wine lists into measurable profit centres - with clearer pricing, smarter stock, and service that confidently sells.
100% Money Back Guarantee
If after 90 days you have not seen:
- a 5%+ increase in Gross Margin on wine, and:
- a higher average spend per bottle
My background
With 10+ years of experience in the wine industry, and currently being Head Sommelier at the Michelin-Starred Morrison Room at Carton House, it is fair to say I've read my fair share of wine lists, from the beauties and the beasts to the boring and the blasé. It never fails to disappoint me when a wine list doesn't do justice to the food menu in a restaurant. That's why I started The Vintage Consultancy: ultimately to improve the standards of wine service and understanding across Ireland.
I hold a WSET Diploma, having completed levels 1-3 throughout the earlier years of my journey. Wine for me has always been my passion, and every conversation I have about it fills me with joy.
What Our Clients Say...
"Outstanding expertise. Ollie has transformed the wine offering across the entire hotel."
Thomas, Head of F&B at Carton House
"Our wine list generates significantly more revenue now than before, with our purchase costs now lower. Couldn't recommend enough."
Darren, owner of Cooper's