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I joined BinWise, a sophisticated beverage inventory management platform in 2018, servicing many of America’s most acclaimed restaurants. At the time, the company was shrinking fast: Customer churn was high, team headcount had dropped from 50 to 10, and internal morale was low. Yet the technology remained highly competitive and still outperforming many modern platforms today.

The issue wasn’t the product. It was the absence of white-glove support for white-glove clients.

One day, I overheard the CEO frustratedly reprimanding a customer success manager for failing to call a client with an inventory emergency. “Our hours are 9-5” he said. That moment shifted my understanding: We weren’t just allowed to support clients more personally - we needed to.

I took initiative, began calling and texting customers directly, and soon became the support system our clients had been missing. Cancellations stopped. Sales surged. The shift was immediate and measurable, and it started with human outreach.

Where we once expected to close shop, instead my team and I have trained thousands of restaurant owners, wine directors, sommeliers, and bar managers to lead profitable beverage programs through advanced inventory systems and wine sales strategy. I currently manage a portfolio of 500+ restaurant and hotel accounts, ranging fro- contemporary-casual to ultra high-end concepts.

My work includes wine list implementations and consulting engagements for hundreds of Wine Spectator Award-winning venues. Below is a selection of standout client groups and locations. Click to see just a few of the wine lists I’ve implemented:

As an aspiring photographer, I’