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Industries

Fine Dining

Great kitchens rarely fail. What fails is the twenty minutes after the entrée, the four-figure bottle opened without a word of guidance, the regular greeted as a stranger. We watch the room the way a sophisticated regular does, and the wine program the way a sommelier does.

What we evaluate

  • Reservation and arrival
  • Service sequence and pacing
  • Food and kitchen execution
  • Wine list, pricing, and sommelier interaction
  • Check handling and farewell
  • Recovery from mistakes

Recommended entry point

Restaurant & Wine Program AuditA full dinner evaluated in sequence, plus a sommelier’s read of the wine program: the list, the pricing, the cellar logic, the ritual at the table, and the pairing nobody offered.Restaurants from $3,500. Hotel beverage programs from $15,000.
Start a private conversationSee the fine-dining sample report
A dining room laid for service, crystal and silver waiting under low evening light.

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You already have a feeling about where the gaps are. We’ll show you exactly where, and what they cost.

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