Register – Live Session

Increase Wine Revenue Without Menu Changes or Staff Training


Wine performance is not about more wine education. It’s about whether the wine program is designed to make money without needing constant attention. Pricing, structure, BTG roles, and menu logic are simple ways to improve performance.

Most programs fail not because the wine is bad, but because the wine program requires staff to know too much (fluently – instantly), and the list isn’t doing the heavy lifting for you it could.

Who is the session for?
– Owners and GMs who want wine to move consistently without retraining staff
– Operators who need decisions they can defend internally
– Restaurants and bars where cocktails are the default and wine is an afterthought

What You Will Walk Away With:

*Where Wine Makes Money (and Where It Doesn’t)
House pours, BTG anchors, upgrade paths, dead SKUs.

*BTG Profit Fundamentals
Why most BTG programs stall even with good wine.

*Pricing Without Guessing
How pricing decisions are actually justified in rooms.

*Menu Design That Sells Through Cleanly
Fewer wines, clearer jobs, faster decisions.

*Margin × Volume × Staff Behavior
Why staff confidence matters more than grape knowledge.

*Local Market Mechanics
Why what works downtown fails two blocks away.

Working With Agents (Without Wasting Time)
How to get leverage instead of samples.

This is not a wine class. It’s a working session designed to answer one question:
Is wine earning its place in your room, or just taking up space?
A few months from now, your wine program will be in one of two places:
• You fixed what was actually holding it back
• Or you’re still carrying wine that looks fine, but doesn’t move

Register below to receive your personal invite to the next session.

p.s.
Sessions are designed to be small and interactive, limiting the space available in each session. Sessions are run regularly throughout the month.

p.p.s.
There is no cost, no commitments, but I can promise a bit of fun.

Register Here

Carpa Vino

Trina Plamondon works with restaurant, bar and hospitality operators to design wine programs that perform. She holds the WSET Diploma (DipWSET) is a certified Project Management Professional, with a Bachelors in Education. She has spent decades operating at the intersection of service, systems, and decision-making across hospitality, business analysis, and nonprofit leadership.

Today, her work focuses on how wine actually moves in rooms, pricing logic, list structure, BTG velocity, and staff behavior. Trina works directly with independent operators, hotels, and private hospitality groups, and is known for translating complex wine decisions into clear, defensible business outcomes. Her approach is practical, operator-first, and grounded in the realities of local markets, margins, and service flow. She runs the live sessions as a way to give back to the community that has given her so much over the years with pleasure, friendships and laughter along the way.