The Intelligence Flywheel
How a single dining room becomes more profitable, distributors gain demand visibility, and wineries make production decisions based on real behavior.
The Restaurant Challenge
The Restaurant Challenge
Understanding the problem we solve
This is Atelier North
Modern fine dining • Seasonal tasting menu • Strong wine culture, sommelier-led • Guests expect guidance, not sales pressure
The Reality
Sommelier can't be everywhere
Only covers 40% of tables during peak service
Servers hesitate to recommend
Fear of appearing pushy or making wrong suggestions
Premium wines sit
High-margin bottles not being presented at the right moment
"I'll just have water, thanks"
— Every server's missed opportunity
42%
Wine Attach Rate
below target
1.1
Avg Wine/Table
industry avg is 1.8
Inconsistent
Server Confidence
varies by shift
Low
Premium Selection
bottles sit
"The problem isn't the wine program — it's the hesitation at the table."
Only 3 pilot spots remaining for Q1