Beverage Program Consulting
Beverage programs built to perform—not simply impress.
A successful beverage program must do more than look good on paper. It needs to generate revenue, move inventory, support the food, remain executable during service and give guests a reason to order another glass or put a bottle on the table.
With more than two decades in Central Coast hospitality—including working sommelier, beverage leadership and director-level food-and-beverage experience—Lannon Rust approaches beverage consulting from both the financial and operational sides of the restaurant.
Services
- Wine-list and beverage-program development
- By-the-glass selection, pricing and placement strategy
- Bottle-pricing and sales-velocity analysis
- Slow-moving inventory evaluation and corrective planning
- Purchasing, product mix and vendor strategy
- Opening, relaunch and seasonal program development
- Service standards and beverage-sales systems
- Staff education, tasting and sales training
- Alignment between wine, beer, cocktails, food and the guest experience
A more practical approach to pricing
High theoretical margins mean very little when bottles remain untouched for months. Rust Wine Company helps operators evaluate where conventional markups may be suppressing demand and where more approachable pricing could increase bottle sales, inventory turns and total beverage revenue.
The objective is not indiscriminate discounting. It is a more deliberate balance between margin, velocity, perceived value and the broader economics of the restaurant.
For new and existing programs
Consulting is available for independent restaurants, hotels, restaurant groups and hospitality projects that are opening, repositioning or trying to improve an underperforming beverage program.