WHY YOU NEED
RACCOLTA
Most independent restaurants don't need a full-time wine director. But the wine program still needs someone looking after it.
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Raccolta acts as your external wine department, managing and improving the program on an ongoing basis — from the wine list and pricing through to sales performance, margins, stock, wastage and team capability.
The purpose is simple: a better wine program that contributes more to the business.
WINE LIST MANAGEMENT
Curating and refining wine selections around the restaurant's identity, food and customer, while identifying opportunities to improve both drinking value and margin.
STOCK & WASTAGE CONTROL
Identifying stock variances, slow-moving and dead inventory and avoidable wastage, turning tied-up stock and leakage into actionable opportunities
TEAM DEVELOPMENT
Building the team's wine knowledge and confidence around the actual list, giving them the product understanding to communicate and sell wine more effectively.
BEVERAGE PERFORMANCE
Analysing sales, mix and margins to identify what is performing, what is being overlooked and where the wine program can contribute more profit.
BY-THE-GLASS MANAGEMENT
Sourcing wines where the cost to the restaurant is significantly below the wine's perceived drinking value, creating an opportunity to deliver greater guest value while capturing stronger margins.
ONGOING COMMERCIAL MANAGEMENT
Continuously connecting wine knowledge, sales performance, margins, stock and market opportunity to identify and implement the next commercial improvement
MEET BRADEN
Raccolta is led by Braden Robb, bringing more than 20 years of experience across fine wine retail and hospitality.
Braden has held senior management roles with Prince Wine Store, Liquid Assets, Randall The Wine Merchant and Heart & Soil Wine Imports alongside extensive hospitality and sommelier experience across Melbourne and regional Victoria. He is WSET Level 3 qualified, combining formal wine education with extensive practical experience across the wine and hospitality industries.
That experience brings together the two sides of Raccolta: a deep understanding of wine and a practical understanding of how restaurants operate and make money.