No matter if your budget is minuscule or massive, let me handle the stress of juggling different distributors and write your bottle and by-the-glass wine list. I can deliver you an informative, focused and differentiated wine list as good, but more likely better, than your fiercest competitors. I customize the list to your menu offerings and budget to increase your profitability and train your staff on wine and how to sell it.
FREE one-hour consultation for every new client. What have you got to lose?
I possess an unbridled ethics policy and never take commissions from wholesalers. My qualifications:
- MBA in Marketing
- 18 years of wine study in Europe, Australia and North America
- Degree, with honors, in Restaurant Management from Ecole Hôtelière de Genève in Geneva, Switzerland
- 9 years as an internationally syndicated wine columnist
- 8 years as a chef and manager of restaurants, including the City Grill and Pricci in Atlanta and Bern’s Steakhouse in Tampa
- 10 years of wine event planning experience
- Excellent industry contacts and relationships
Testimonial from Jessica Raia-Long, The NoHo Bistro: “Taylor Eason’s knowledge, palate, and enthusiasm for wine and developing our initial wine list was refreshing. We didn’t have a “wine expert” that was stuffy but rather a partner in the wine list development to match and pair perfectly with all our food menu. I would highly recommend Taylor Eason for other businesses – and maybe my own again in the future!”
What I Can Provide:
(A la carte and customized services also available)
* 4 month minimum
The Full Meal – price depends on services desired*
- Customized bottle and by-the-glass build out or rebuild, based upon thorough analysis of your market, clientele, COGS and front of house operations
- Education on by-the-glass and bottle programs for managers
- Short descriptions of each wine to entice customers
- Meeting with wine representatives
- POS inventory analysis to determine wine winners and losers
- Bi-monthly wine list updates and changes
- Portion control and glassware analysis
- Menu and wine pairing
- Wine dinners –menu planning and selections
- Winemaker introductions (if available)
- Staff training – 3 hours per month or as needed on proper wine storage (bartenders), proper wine service (servers and bartenders), an all staff educational tasting, plus additional training as needed
Prix Fixe – $499 per month*
- Customized bottle and by-the-glass build out or rebuild, based upon thorough analysis of your market, clientele, COGS and front of house operations
- Education on by-the-glass and bottle programs to managers
- Short descriptions of each wine to entice customers
- Meeting with wine representatives
- Bi-monthly wine list updates and changes
- Portion control and glassware analysis
- Staff training – 2 hours per month or as needed on proper wine storage (bartenders), proper wine service (servers and bartenders), an all staff educational tasting, plus additional training as needed
Entrée Only – $450, one time
- Customized bottle and by-the-glass build out or rebuild, based upon thorough analysis of your market, clientele, COGS and front of house operations
- Short descriptions of each wine to entice customers
- Staff training – 2 hours – on proper storage and wine service
- Staff tasting (all staff)
Just the Staff, Ma’am – $300, one time only
- Initial consultation with owner and/or manager to discuss needs and expectations, as well as current wine program
- Staff training with current list on proper wine storage (bartenders), proper wine service (servers and bartenders), and all staff educational tasting