Outsourced Beverage Directing for Restaurants
Smart, Sophisticated, Profitable—Without the Full-Time Cost
Your beverage program should drive revenue and enhance your brand, not drain your time or margins. We build wine lists that perform, train staff who can sell, and manage distributor relationships so you don't have to.
No extra headcount. No guesswork. Just results.
The Problem
Most restaurants treat wine as an afterthought—and it shows in their numbers.
You're dealing with:
Distributors pushing inventory that doesn't fit your concept or move quickly
Generic lists that look like every other restaurant in your market
Staff who lack confidence selling wine, leaving money on the table every shift
Rising costs, slow-moving bottles, and shrinkage from disorganized stockrooms
No time to manage any of it properly while running the rest of your business
The result? Wine becomes a low-margin liability instead of the profit center it should be.
Our Approach
We function as your outsourced beverage director—bringing expertise, systems, and ongoing support without the $60K+ annual salary and benefits.
What We Deliver:
Strategic Wine List Development
Curated selections that match your menu, hit your price points, and differentiate your concept. Whether you're focused on natural wines, Napa Cabernets, or global varietals, we build lists that guests want to order—and staff can confidently sell.
Distributor Management & Purchasing
We negotiate pricing, manage rep relationships, and ensure you're getting competitive terms and reliable service. No more sifting through dozens of distributor emails or getting stuck with wines that don't move.
Inventory Control Systems
Practical processes to prevent shrinkage, streamline bottle counts, and maintain accountability. We implement systems your team can actually follow—reducing waste and improving margins.
Staff Training & Education
Service-oriented training that boosts confidence and drives check averages. No pretentious sommelier theater—just practical tools your FOH team can use to upsell naturally and answer guest questions with authority.
Ongoing Program Management
Whether you need one-time setup or continuous oversight, we provide the structure your team needs to succeed—seasonal menu updates, new release integration, and performance tracking.
Our Services
Wine Program Launch
Complete beverage program for new openings
One-time project fee
Perfect for restaurants launching a new concept who need a turnkey wine program ready for opening night.
Included:
Custom wine list development (by-the-glass + bottle selections)
Distributor sourcing and pricing negotiation
Staff training materials and service guides
Opening inventory recommendations and par levels
60-day post-launch support
Wine Program Optimization
List refresh and operational improvement
One-time or quarterly engagement
For established restaurants with underperforming wine programs that need strategic refinement.
Included:
Current list audit and performance analysis
Revised wine selections with clear rationale
Pricing strategy and margin optimization
Staff retraining on new selections
Inventory system recommendations
Ongoing Beverage Management
Your outsourced beverage director
Monthly retainer starting at $2,500
For restaurants and hospitality groups that want dedicated, continuous beverage program oversight without hiring full-time staff.
Included:
Monthly wine list updates and seasonal adjustments
Ongoing distributor relationship management
Quarterly staff training sessions
Inventory audits and shrinkage analysis
New release evaluation and integration
Performance reporting and margin analysis
Why Restaurants Choose WCA
Independent Guidance
We don't receive commissions from distributors or kickbacks from producers. When we recommend a wine, it's because it belongs on your list—not because someone needs to hit quota.
Operational Focus
We understand restaurant economics. Every recommendation balances guest appeal with pour cost, shelf stability, and staff training complexity. This isn't about building the "best" list—it's about building the most profitable one.
Real Experience
We've built wine programs for steakhouses, fast-casual concepts, and fine dining establishments. We know what works in practice, not just in theory.
Your Advocate
We negotiate better pricing, spot slow-moving inventory before it becomes a problem, and train your staff to sell with confidence. You get better margins, happier guests, and a team that knows what they're doing.
Recent Work
Virginia Steakhouse Launch
A wine-focused steakhouse needed a complete beverage program in under 30 days. We curated a tight, 25-bottle list tailored to their Southern cuisine, tasted over 100 bottles to eliminate guesswork, negotiated across three distributors, and delivered comprehensive staff training materials. The program launched on opening night, ready to drive revenue from day one.
What Success Looks Like
For Your Business:
Higher wine sales and check averages
Better margins through strategic purchasing and inventory control
Reduced shrinkage and waste
Wine program that enhances brand differentiation
For Your Team:
Staff who sell wine confidently instead of avoiding it
Clear systems that reduce confusion and operational friction
Training that sticks because it's practical, not theoretical
For Your Guests:
Lists that feel curated and thoughtful, not generic
Wine selections that pair naturally with your cuisine
Service that's knowledgeable without being pretentious
Let’s Build Your Wine Program
Whether you're opening next month or refining an existing concept, we'll help you turn your wine program into a profit center—without adding headcount.