Wine bar management software for a curated list and guests who remember every pour
Wine bars sell expertise as much as inventory — knowing what a regular drank last time matters more here than in most formats.
Built for how a wine bar runs
A wine bar sells knowledge as much as it sells wine, and the list is the hardest thing in the room to keep honest. It changes weekly, a producer's name is spelled a way most guests will not guess, and half the reason someone orders a glass is a sentence somebody wrote about it. Printing that is a losing game — the list is out of date the day it comes back from the printer.
Guests here also behave differently. They want to read before they ask, in their own language if they are visiting, and a good number of them come back for the same grape. That last one is worth more here than almost anywhere else, and it is exactly what a paper list cannot remember.
And a wine bar's calendar is not just covers. Tastings, producer evenings, a supper club — evenings that need a guest list, a seat count and a way of telling the right people, which is a different job from taking a booking for two.
What a list costs you when it lives on paper
A list that changes weekly
Edit once and every surface has it — the code on the table, the screen on the wall, the phone of the guest deciding. There is no reprint, and nothing is being poured from a list that stopped being true on Tuesday.
The sentence that sells the glass
Descriptions, photographs and the producer's own story sit on the item, in the languages you have switched on. A visitor reads about the wine instead of guessing from a name they cannot pronounce.
By the glass and by the bottle
Pours are ingredients, so a bottle opened for glasses is counted as it goes rather than as a whole unit that either exists or doesn't.
An evening, not a booking
A tasting has a seat count, a price and a guest list. Seats either hold real tables on your floor plan or run as a standing room, and the door list is on a phone rather than a printout that stopped being true at four.
Telling the right people
Invitations go to guests who agreed to hear from you, filtered by what they actually did here rather than a list somebody bought. Answers come back by email without anyone creating an account, and a waitlist keeps its order when a seat opens.
The regular who drinks one grape
A card that counts visits or spend on its own, and comes off the bill without anybody producing anything. What they came back for is a record rather than a barman's memory.
Relevant modules
Table Reservations
Bookings that count the evenings you have already promised the room to.
Learn more →Common questions
How hard is it to change the list?
One edit reaches every surface. There is no second version to keep in step and nothing to reprint.
Can guests read about a wine in their own language?
Yes — the languages you have switched on, with prices in a currency they recognise.
Can we run a tasting with a fixed number of seats?
Yes, and you choose whether those seats hold real tables on your floor plan or the room is rearranged as a standing event. Either way the tables involved come out of ordinary bookings.
Do guests need an account to RSVP?
No. They answer by email, and a waitlist keeps its order if the evening fills.
How do we know who to invite?
Audiences are built from what guests actually did at your venue, and only from guests who agreed to hear from you. Nobody gets more than two contacts a month.