WHAT WE DO

We provide expert consulting and training for restaurants, offering:

• Staff training to enhance knowledge and service.

• Wine & cocktails list creation and updates.

• Tasting and vetting wines from distributors.

• Collaboration with chefs to create perfect wine pairings for menus.

• No initial cost, no fixed fees

• Sales analysis to optimize your wine program and boost revenue.

• Wine dinners

• Mystery guest evaluations to assess staff performance and service quality.

• Bi-monthly employee knowledge tests to ensure training translates into increased sales—because we believe knowledge drives results.

• Unnanounced on-site evaluation of wine service efficiency to guarantee an exceptional guest experience.

• Cellar management

• Unlimited phone consultations throughout the year for ongoing support and advice.

Our service ensures efficiency, higher wine sales, and a seamless experience for your guests.

WHO ARE WE?

Brian Atkinson is a distinguished sommelier and founder of Brix, a wine bar and company dedicated to helping restaurants maximize profits through expert wine programs. With a Superior Sommelier Diploma from CAVE and a WSET Level 3 certification, Brian combines deep wine knowledge with practical strategies to drive economic benefits for the hospitality sector.

Through Brix team, he offers tailored wine consulting, staff training, and wine list curation, ensuring restaurants optimize their offerings and enhance sales. Based in Miami, Brian continues to elevate the industry by blending his international expertise with innovative solutions, making wine a key driver of profitability for his clients.

WHAT DO WE OFFER?

CRU PROGRAM

• Staff training in wine & spirits service up to twice per year • One-time wine list creation (up to 40 wines) with up to 2 updates every 4 months • Monthly sales analysis and optimization • Tasting and vetting wines from distributors • One unannounced on-site evaluation • Unlimited phone consultations • Bi-weekly payments • Contract length: 12 month • Commission: 10% of gross alcoholic beverage sales • No fixed fees or initial costs

 

PREMIER CRU PROGRAM

• Staff training three times per year • Two wine list creations (up to 60 wines) and up to 5 updates every 4 months • Monthly sales analysis and optimization • Tasting and vetting wines from distributors • Two unannounced on-site evaluations • Up to 3 wine dinners per year • Cocktail list creation and training once a year • Quarterly employee knowledge tests • Unlimited phone consultations • Bi-weekly payments • Contract length: 12 month • Commission: 15% of gross alcoholic beverage sales • No fixed fees or initial costs

 

GRAND CRU PROGRAM

• Staff training 2 times in 6 months • Two wine list creations (up to 100 wines) with up to 10 updates • Monthly sales analysis • Tasting and vetting wines from distributors • Up to four unannounced on-site evaluations • Up to 6 wine dinners in 6 months • Cellar organization (up to 100 labels) • Two employee knowledge tests • Four mystery guest evaluations • Menu pairing development with chefs • Cocktail list creation and training • Unlimited phone consultations • Bi-weekly payments • Contract length: 6 month • Commission: 20% of gross alcoholic beverage sales • No fixed fees or initial costs