Winerim
Real evidence + Scenario profiles

Real cases & scenario profiles

Verified testimonials from professionals using Winerim and scenario profiles based on real restaurant patterns.

Real cases with

Real cases with verified testimonials

Each case includes the initial situation, problem, implementation and observed impact, with a validated quote.

Stock & sales management2 Michelin Stars

Restaurante Coque

MadridAuthor cuisine350 references

Situation

Large cellar with a printed list requiring constant reprints, making it hard for the floor team to explore lesser-known references.

Problem

Manual stock control, difficulty updating prices and vintages, and no data on which references sold best.

Implementation

Full digitization with Winerim: always-updated list, stock, purchasing and sales integrated in one panel.

Impact

No more printing, list always up to date, better stock visibility and a direct impact on guest experience and sales.

With Winerim there's no need to print, it keeps the list always updated, helps me manage stocks, purchases and sales, and it's very visual and attractive, which impacts the customer experience and sales.

Time saved on floorGastrobar

Travieso Bar

SpainWine bar / Gastrobar

Situation

Restaurant with a rich wine list but only one sommelier who couldn't attend every table during peak hours.

Problem

10-15 minutes per table to explain the list, limiting service capacity and wine sales at peak times.

Implementation

Digital list with visual cards, accessible descriptions and recommendations guests can explore on their own.

Impact

Explanation time dropped from 10-15 minutes to 3 minutes. The sommelier now reaches every table.

Winerim helps me enormously day to day. What used to be 10/15 minutes to explain the list, now with Winerim in 3 minutes they already have a full overview. It's essential for me to reach every table.

Selling without a sommelierNo sommelier

Puerta de Murcia

SpainRestaurant without a sommelier

Situation

Restaurant without a sommelier, where wine sales depended entirely on the waiter's initiative.

Problem

The floor team had no wine training, so guests always chose safe, low-value options.

Implementation

Winerim as a floor assistant: clear descriptions, contextual suggestions and pairings any waiter can share.

Impact

Selling wine became noticeably simpler. The floor team recommends with confidence without needing a sommelier.

Since we've had Winerim it's much easier to sell wine, even more so when you don't have a sommelier. We're very happy with this kind of wine list.

Sales analyticsHotel 5⭐ GL

Hotel La Zambra 5⭐ GL

Málaga5-star Grand Luxury Hotel

Situation

Luxury hotel with an extensive wine list where management had no visibility into which wines sold or why.

Problem

No sales data by reference, no rotation metrics, purchasing decisions based on intuition instead of data.

Implementation

Winerim analytics panel with sales data by reference, rotation and consumption trends.

Impact

Full visibility into which wines sell and why. Purchasing and pricing decisions are now data-driven.

Since using Winerim, we know which wine sells and why. The list is no longer a mystery.

Cellar controlTraditional restaurant

Ríos o Freixo

GaliciaTraditional restaurant

Situation

Restaurant with a paper wine list of more than 100 pages that overwhelmed guests and made real cellar control impossible.

Problem

Guests were overwhelmed by the list. The owner had no visibility over spending or the number of bottles in the cellar.

Implementation

Digital list that makes choosing easier for guests, plus a cellar control panel with spending and stock by reference.

Impact

Guests choose more easily and the owner controls the cellar in real time: spending, bottles and rotation.

As the owner, I control what's in the cellar with Winerim, both spending and number of bottles. For guests, a 100-page paper list is overwhelming, and Winerim makes choosing easier.

Price & margin controlFine dining

El Paladar By Zuriñe García

SpainFine dining restaurant

Situation

Restaurant where wine costing was done in scattered spreadsheets, with no immediate visibility of the margin by reference.

Problem

Calculating selling prices and controlling margins was a slow manual process, with a risk of errors at every update.

Implementation

Winerim centralizes purchase prices, selling prices and margins by reference, with instant updates.

Impact

Daily costing is automatic. The sommelier has instant control over the relationship between purchase and selling price.

It helps me with day-to-day wine costing and gives me greater control of the list, with the purchase price and the selling price.

Scenario profiles based on real patterns

Common business profiles where Winerim can help. These are not individual case studies — they are typical patterns with potential improvement indicators.

Scenario profile

Fine dining restaurant with sommelier

Author cuisine with tasting menu80 references

Typical pain

PDF list prevents guests from discovering premium wines. Low rotation and the sommelier can't cover full service.

How Winerim helps

Digital list with pairings integrated into the tasting menu, contextual recommendations and full cellar visibility.

Improvable indicators

  • • Premium reference discovery
  • • Cellar rotation
  • • Floor staff autonomy
  • • Time per table
Request demo for fine dining
Scenario profile

Natural wine gastrobar

Gastronomic tapas & natural wines40 references

Typical pain

Unknown wines without context. Chalkboard can't be updated often. By-the-glass waste from poor rotation.

How Winerim helps

Accessible descriptions with visual flavor profiles, automatic pairing suggestions and smart by-the-glass rotation.

Improvable indicators

  • • Customers trying new wines
  • • By-the-glass waste reduction
  • • Guest satisfaction & repeat visits
Request demo for gastrobar
Scenario profile

Hotel with restaurant and bar

International cuisine — hotel restaurant & bar120 references

Typical pain

Two inconsistent lists with no pricing or brand coherence. International guests without info in their language.

How Winerim helps

Unified lists with consistent pricing, automatic translation to 4 languages and centralized management.

Improvable indicators

  • • Pricing consistency across venues
  • • Guest-language access
  • • Update time
Request demo for hotel

More voices from professionals using Winerim daily

Visual experience

I manage my wine list more efficiently, and Winerim gives guests a striking visual experience.

JT

Jason Tong

Chef and owner

Singapore Garden

Training and agility

It saves me time when creating wine lists and gives the floor team an ally when selling wine.

XN

Xavi Nolla

Sommelier and founder

enoAula

Cellar digitisation

Winerim is the colleague you always want beside you for digitising the wine list and managing the cellar.

DR

Daniel Ramos

Sommelier and training manager

Vinófilos

Quick updates

It makes it easy to add new references quickly with the search tool and keep the list updated as I need.

I

Imar

Owner and chef

Vinyam Restaurant

Wine rotation

It has let us rotate wines better, add new labels without fear and spend more time with guests.

SM

Simone Monese

Sommelier

La Vecchia Griglia

Profitability

It's the ideal companion for a sommelier: it lets you keep your list up to date at all times.

JPV

Juan Pérez Vidal

Sommelier

Vinoteca Jaleo

Information without a sommelier

It shows guests information about the wine when I can't be there myself.

EB

Elisa Barroso

Sommelier

Sport Hotel Hermitage & Spa

Digital extension

It's like a digital extension of myself. I have all my tasting notes written down.

AR

Alberto Rodríguez

Sommelier

En la Parra

Real-time changes

We can change the stock, the serving format, the vintage, etc. instantly. A luxury and an advantage for the guest.

JS

Jordi Subirós

Wine manager

Motel Restaurant

Inventory and pairings

Winerim makes managing the cellar and updating the wine list easier, helping to optimise inventory.

PO

Periko Ortega

Chef and sommelier

ReComiendo

Easy for guests

Ease of use for professional management, but above all the visual appeal it offers and how simple it is for guests to use.

XV

Xavier Valenzuela

Sommelier

Forat 19

A living list

It lets me make changes very quickly, add and remove references, update prices and vintages. In short, it makes the list much more alive and current.

ÁP

Álex Peiró

Sommelier

Restaurante Casamar

Sommelier Corner interviews

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Frequently asked questions

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Solution

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Tool

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Tool

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Solution

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Guide

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Resource

Industry benchmarks and playbooks

Solution

Dynamic intelligence: tactical AI for the list

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