Hospitality performance advisory

Helping hospitality businesses improve sales, service, staff performance and guest experience.

Remote hospitality advisory, online training, virtual workshops, wine list reviews, SOP systems and team development, led by Giulio Barducci.

Book a Discovery Call Request a Remote Review

For venues where better systems create better guest value.

Service & Cellar helps hospitality businesses improve the commercial parts guests can feel: staff confidence, upselling, service standards, beverage performance, guest journey, operational rhythm, and the language that makes value easier to understand.

RestaurantsService standards, staff training, wine sales, upselling, guest journey, SOPs, and manager support.
Wine barsBeverage progression, by-the-glass logic, staff confidence, pairing language, and premium spend.
Boutique hotelsGuest experience consistency, service rhythm, team training, beverage standards, and operational systems.
WineriesCellar door conversion, wine club growth, founder narrative, visitor journey, and direct-to-consumer language.

Three practical ways to improve hospitality performance.

The work starts with the visible business problem: wine sales, staff confidence, service consistency, guest journey, upselling, or operational clarity. Small entry projects create proof, then larger projects and retainers follow only when there is a commercial reason.

Wine & Beverage Performance

Entry reviews from NZD 250-750

  • Wine list and beverage program reviews
  • By-the-glass, pricing, GP, and premium progression
  • Wine sales, pairing strategy, and staff selling cues
  • Cellar door, winery storytelling, and visitor conversion
  • Project and monthly advisory options available

Staff Training & Service Standards

Workshops from NZD 250-750

  • Staff training sessions and service standards reviews
  • Wine sales, upselling, and beverage confidence workshops
  • Guest experience training and product knowledge systems
  • Manager coaching and team development programs
  • Practical tools designed for service-floor use

Hospitality Systems & Operations

Projects from NZD 1,000+

  • SOP development, service systems, and pre-service rhythm
  • Scheduling, team structure, and shift management reviews
  • Communication, accountability, and leadership support
  • Operational efficiency reviews for owner-led venues
  • Recurring support from NZD 300-1,500+ per month

Most popular starting points.

Remote Staff Training SessionOnline training for confidence, product knowledge, service rhythm, and practical selling language.
Remote Service Standards ReviewReview analysis, supplied materials, service standards, and practical improvement priorities.
Remote Upselling WorkshopOnline workshop for confident recommendations, premium upgrades, and stronger average spend.
Wine List ReviewRemote review of structure, by-the-glass logic, pricing, guest usability, and sales opportunity.
SOP ReviewRemote review of service systems, communication, training documents, and operational consistency.

Example transformations.

The work is not louder marketing. It is sharper hospitality language tied to commercial outcomes: clearer value, better staff confidence, stronger conversion, and more useful guest decisions.

Boutique winery

Before: "Join us this weekend for a tasting. Our Pinot Noir is available now."

This weekend in the cellar door, we are pouring the new release Pinot Noir alongside a small selection of library wines from the same block. It is a quiet way to understand the season: red cherry, fine tannin, lifted spice, and the shape of the site in the glass.

Tasting-menu restaurant

Before: "Our new tasting menu is here. Book now for an unforgettable dining experience."

The new tasting menu begins with restraint: clear broth, early winter greens, and the first citrus of the season. The wine pairing follows the same rhythm, opening with precision and finishing with generosity.

Luxury lodge

Before: "Escape to luxury. Book your stay with us and enjoy beautiful views, food, and wine."

The best part of arrival is often the first hour. Bags set down. Fire lit. A glass poured before dinner. The lake quiet outside the room. The experience is built around that change of pace.

Founder-led credibility

Built by a chef, wine director, and working hospitality operator.

Service & Cellar is led by Giulio Barducci, Executive Chef Patron and Wine Director at Toast & Oak in Queenstown, New Zealand. A CMS Certified Sommelier with Michelin-starred restaurant experience, Giulio has built award-recognised wine programs and competed at the highest level of New Zealand wine service.

Through Service & Cellar, he helps hospitality venues turn expertise into stronger sales, clearer service standards, better staff confidence, and more profitable guest experiences.

Wine authorityCMS Certified Sommelier and 3rd place, ASI Best Sommelier of New Zealand 2025.
Restaurant operatorExecutive Chef Patron and Wine Director experience across menu, wine, service, and guest value.
Recognised wine programsWine Spectator 1 Glass Award and multiple Star Wine List international recognitions.
Commercial translationHospitality knowledge turned into staff training, service systems, beverage performance, guest journey, and premium positioning.

Read more about the founder and studio

First step

Start with the easiest paid problem to solve.

For first conversations, the strongest starting points are remote staff training, remote upselling, remote service standards review, wine list review, beverage performance review, SOP review, or team training system review. Small remote projects build proof first; larger advisory work comes after trust.

Read about the studio

Email
giulio@serviceandcellar.com

Instagram
@giuliobarducci

Founder
Giulio Barducci

Operating note
Service & Cellar works internationally and avoids direct New Zealand competitor conflicts.