The Demand
Before your next shift, walk your beverage program the way a first-time Guest would — the wine list, the cocktail menu, the non-alcoholic options — and rate how intentionally each one was built versus how it happened to arrive. Name who last curated it and when. Then pick the weakest link in the program this week and treat it as a brand decision, not a distributor decision, and rebuild it to say something specific about who you are.
The Work
Rate your beverage program’s intentionality, 1-5, where 5 is fully designed and 1 is whatever the distributor sold you:
Wine list:
Who curated it, and when:
What it currently communicates about your brand:
Cocktail program:
Who curated it, and when:
What it currently communicates about your brand:
Non-alcoholic program:
Does it treat the non-drinker as a full Guest or an afterthought — Full Guest or Afterthought:
The weakest link in your beverage program right now:
What you will do this week to make it communicate your brand as intentionally as your menu does:
44 years. 200+ independent operators coached. 34 restaurants opened from scratch.
I work with restaurant operators who know something is wrong and are ready to find out what it actually is — and with leaders who are ready to build something that lasts.
The complete framework is in my new book: The Operator’s Playbook
Call or text: +1-817-797-2929 Email: Jeffrey@JeffreySummers.com
