If you are a new concept in need of creating a wine program, Haus will curate a thoughtful and unique wine list that compliments your concept- from its food to its culture- and is a profitable entity for it.

Let Haus conduct monthly inventories, as well as create inventory systems and sequences that will accurately track wine purchases, consumption, and waste. These inventory systems will display current cellar value and set COGS to a working percentage that drives program revenue.

Let Haus help organize and optimize your wine storage space, which will increase efficiency and ease during service. These systems and structures will correlate to increased profitability of your wine program and a more seamless service.

The financial success of a wine program is dependent upon the knowledge and engagement of the concept’s staff. Through concise, informative, and fun sessions with your team, Haus aims to develop wine knowledge that enhances service confidence and the guest experience.

Does your concept’s wine list need a makeover? Bring Haus in to assess your program! We’ll identify gaps and areas for improvement that will streamline existing selections and maximize the program’s profitability.

Need help determining how to maximize overall concept profits? Haus can review your concept’s P&L, waste, and costs to determine missing profit opportunities. Cash handling, bank drawer procedures, and PCI compliance are also reviewed to create a complete fiscal forecast.

Hire Haus to serve as a sommelier on busy nights, to accompany private parties, or even to curate and lead a multi-course wine dinner! Ticketed special events are a great way to move bottles, offer a special experience to your guests, and generate revenue for the concept.

For wineries: entrust your brand at expositions and offsite wine tastings in our expert hands!