01 — Hospitality
Build a wine program with intention.
For restaurants, hotels, private clubs and hospitality groups who want a wine program that belongs to them — not one borrowed from someone else's dining room.
A wine program should reflect the house it lives in.
Lara works with hospitality businesses to create wine programs that reflect who they are and what they are trying to achieve commercially.
- Their cuisine
- Their identity
- Their guests
- Their price point
- Their philosophy
- Their commercial goals
Wine List Development
A list is an argument about what the restaurant believes. We build it from the menu outward — structure, range, depth, progression by the glass and by the bottle — so that a guest can find their way without help, and a sommelier has something to work with when help is wanted.
- List architecture
- Producer selection
- Pricing tiers
- Menus & presentation
Wine Buying & Sourcing
Buying is where a program is won or lost. We work with importers, distributors and growers directly, negotiate terms, manage allocations and build a supplier base that fits the volume, the cuisine and the margin you need.
- Supplier strategy
- Allocations & negotiation
- Direct grower relationships
- Inventory planning
Beverage Strategy
By-the-glass programs, costing, pour models and seasonal rotation, built to be commercially sound rather than aspirational. Every bottle on the list should earn its place twice: once on the palate, once on the P&L.
- By-the-glass programs
- Wine costing & margin
- Seasonal programming
- Waste & pour control
Staff Education
A list only works if the floor believes in it. Practical, unintimidating training sessions built around your own wines, your own menu and the questions your guests actually ask.
- Service team training
- Tasting sessions
- Selling with confidence
- Reference materials
Food & Wine Pairing
Pairing work grounded in the kitchen's intent rather than in rules. For projects where the relationship between menu and list is central, culinary collaboration with chef and culinary consultant Karla Perez is available when appropriate.
- Menu & wine integration
- Tasting-menu pairings
- Seasonal menu reviews
- Culinary collaboration
Ongoing Program Consulting
Programs drift. A retainer keeps the list current, the buying disciplined and the team sharp — with regular reviews, vintage updates and a sommelier's perspective on the phone when a decision needs one.
- Quarterly reviews
- Vintage & list updates
- Supplier renegotiation
- Advisory on call