Wine is 15–30% of F&B revenue, yet most venues run it on instinct — lists go stale, margins are a guess, staff avoid the upsell, and slow bottles quietly tie up cash.
Great sommeliers fix all of that. Most venues can't hire one. Poured puts the working parts of that role — a living menu, honest margins, worst-first decisions, floor-ready scripts, and weekly promos — onto one canonical list that anyone on the team can run.
The menu guests read and the numbers you manage come from the same canonical list. Change it once; it’s changed everywhere.
Every tool ends in a plain instruction — push, discount, reposition, keep — not another chart to interpret.
Sign up and run it today. A call is for multi-venue groups; everyone else just starts.