From inception to opening night—your beverage program, built & run for you.
Most restaurants spend their first year fixing their beverage program.
You’ll be making money on yours.
Let us map out your path to opening night. Tell us about your concept and you’ll get back a custom roadmap of every beverage decision standing between you and opening night—and how to get each one right the first time.
Sign up below to get your complimentary Roadmap to Opening Night:
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Our clients typically see a 10 to 20% increase in sales within their first year.
Meet the leadership team behind 25+ profitable, full-service restaurant openings
Brad has spent more than 20 years in restaurants: on the floor, behind the bar, and in the wine cellar. He has led multi-million-dollar beverage programs for Major Food Group, including Carbone, Torrisi, THE GRILL, and ZZ’s Members Club. His work in curation, pricing, inventory control, and team training has consistently delivered double-digit gains in revenue and profit.
Brad Nugent, Founder
Patrick is a Boston University hospitality graduate who trained at Eleven Madison Park, worked with Major Food Group in New York and Florida, and was part of the opening team at THE GRILL. He designs the pricing models, sales frameworks, and training systems that let a beverage program perform consistently, shift after shift.
Patrick Wert, Founder
“We’ll figure out the beverage program later—we have plenty of time.”
Reality → The license, storage and bar layout are decided months before opening. Later is too late.
“We'll hire a beverage director.”
Reality → A beverage director is one of the most expensive roles to carry before you have revenue, and you only get one person's taste.
“Our GM can handle it.”
Reality → Your GM is already doing two jobs. Can they be successful at a third?
“I don't want another vendor to manage.”
Reality → We’re taking this off your plate, not adding to it.
Your beverage program won’t write itself.
What we hear when talking to restauranteurs about
the path to opening night:
The Cecchi’s Story: Higher cost → More profit.
At Cecchi’s, the Red Burgundy program runs at roughly 40% cost of goods, which looks like a problem on paper. In practice, a $196 bottle leaves $117 in profit. Loire moved 52% more bottles at a lower cost percentage, yet Red Burgundy generated $2,091 more total profit on 33 fewer bottles.
$117
profit on a $196 bottle
$2,091
more profit on 33 fewer bottles
$89+
average profit per bottle across three years
“Serious wine buyers notice when a list is priced fairly at the high end. That trust translates into orders.”
Brad Nugent, Founder
Opening night is here. You watch a table lean in over their first bottle. The beverage program is the one thing you aren’t sweating about, because it’s been handled for months.
The bar is laid out the way your team will work it, the cellar and storage are in place, and all your equipment is sourced and installed.
Your team walks into their first service already knowing the wine list and how to sell it, because they were trained before the doors opened.
The list is priced to earn, so your first few months are focused on guests, staff, and curating a beautiful experience—not fixing a beverage program that’s costing you profits.
You’re starting without a $90k beverage director’s salary on payroll, because you got a clear roadmap with actionable steps, easy answers, and all your decisions clearly laid out.
Imagine this:
Book your complimentary roadmap call. It takes 1 minute to book and 30 minutes for the call.
Tell us about your concept: your space, your vision, and your opening date.
Within a week, we'll walk you through a customized roadmap of every beverage decision between now and opening night: what happens when, what's already behind schedule, and what it takes to get there.
How it works:
Book Your Roadmap Call
Every decision that stands between you and opening night, with a clear path to profitability.
Private and complimentary. No sales contracts required or strings attached. Your roadmap is yours to keep once delivered.