What do I need to do before opening a café, wine bar or restaurant in Australia? The Winepro Australia Check List
Are You Really Ready to Open?
The Ultimate Australian Café, Wine Bar & Restaurant Opening Checklist from Winepro Australia.
Before opening a café, wine bar or restaurant in Australia, you need to address licensing and council approvals, food safety, liquor licensing, insurance, premises and outdoor dining requirements, kitchen and equipment, suppliers, menus, staffing, front-of-house training, pricing, stock control, waste management, marketing, social media, opening hours and financial planning.
You should also identify what will make your venue different from local competitors and ensure your staff are trained to provide excellent service and confidently recommend food, wine and spirits. Requirements vary by state, territory and local council, so confirm the specific approvals that apply to your premises before opening.
A few Australian compliance points are worth highlighting. Requirements vary by state, territory and council, and businesses should use ABLIS and their local authorities to confirm exactly what applies. Food businesses must notify their local food regulator, and Standard 3.2.2A introduces food-safety management requirements for relevant food-service businesses, including food-safety supervisors and trained food handlers. (Food Standards Australia New Zealand) Liquor licensing, outdoor dining, signage, trading hours and development approvals are also jurisdiction/location dependent. (Business.gov.au)
Opening a café, wine bar or restaurant is exciting — but there is an enormous difference between having a beautiful venue and being genuinely ready to trade.
Your premises may look fantastic, your kitchen may be installed and your menus may be printed, but successful hospitality is about much more than opening the doors.
Remember, if everyone visits you only once, and never comes back, your honeymoon period is over in less than 12 months and you are in big trouble.
You need the right licences, the right people, the right suppliers, the right atmosphere, the right systems and, perhaps most importantly, a clear reason for customers to choose your venue rather than the one next door.
Use this checklist as a practical final preparation guide.
Important: Australian requirements vary between states, territories and local councils. Always confirm your specific obligations with your local council, state liquor authority, food regulator and Australian Business Licence and Information Service (ABLIS).
1. THE CONCEPT
Before spending money on fit-out, ask yourself:
☐ Can I describe my venue in one sentence?
☐ Who is my ideal customer?
☐ What occasion am I creating the venue for?
☐ Is it primarily breakfast, lunch, dinner, drinks, wine, coffee, food or a combination?
☐ What makes us different from other venues within 1–3 kilometres?
☐ Why would someone drive past another venue to come here?
☐ What will customers remember about us?
☐ Does the concept work seven days a week or only at particular times?
☐ Have I tested the concept with people who are not friends or family?
☐ Does the expected customer spend make sense against my costs?
The golden question:
“If three competitors opened tomorrow offering something similar, why would customers still choose us?”
If you cannot answer that confidently, keep working on the concept.
2. LOCATION & COMPETITION
Before committing to the premises:
☐ Identify every competing café, restaurant, wine bar and licensed venue nearby.
☐ Visit them at breakfast, lunch, afternoon and evening.
☐ Look at their prices.
☐ Look at their menus.
☐ Examine their wine lists.
☐ Observe how busy they are.
☐ Identify their strongest features.
☐ Identify their weaknesses.
☐ Read recent customer reviews.
☐ Identify gaps in the local market.
☐ Consider parking and public transport.
☐ Consider pedestrian traffic.
☐ Consider nearby offices, accommodation, shopping, tourism and residential areas.
☐ Determine whether the area changes dramatically between weekdays and weekends.
☐ Consider seasonal demand.
☐ Identify your likely peak trading periods.
☐ Work out whether the premises can support your intended trading hours.
Do not simply copy successful competitors.
Study them — then give customers a reason to choose you instead.
3. LICENCES, APPROVALS & LEGAL REQUIREMENTS
Create a dedicated compliance folder before opening.
☐ ABN established.
☐ Business structure established.
☐ Business name registered where required.
☐ Appropriate insurance obtained.
☐ Public liability insurance.
☐ Product/public liability where appropriate.
☐ Workers compensation insurance.
☐ Property, contents and equipment insurance as appropriate.
☐ Food business notification/registration completed as required.
☐ Food safety requirements confirmed with the relevant authority.
☐ Certified Food Safety Supervisor appointed if applicable.
☐ Food-handler training completed where required.
☐ Liquor licence application lodged and approved.
☐ Responsible Service of Alcohol requirements understood and staff trained as required.
☐ Development/planning approval confirmed.
☐ Building approval/certification confirmed where applicable.
☐ Fire safety requirements completed.
☐ Emergency procedures established.
☐ Signage approvals checked.
☐ Outdoor dining approval checked and obtained if required.
☐ Footpath trading requirements checked.
☐ Music licensing requirements considered.
☐ Waste disposal arrangements approved.
☐ Grease trap requirements confirmed where applicable.
☐ Trading-hour restrictions checked.
☐ Any local noise requirements understood.
☐ Any required accessibility obligations addressed.
☐ Relevant employment obligations understood.
ABLIS is a useful starting point because licences and permits depend on the business activity, state or territory and local government area. (Business.gov.au)
4. FOOD SAFETY
Food safety is not something to organise the week before opening.
☐ Food safety plan/procedures established where required.
☐ Food Safety Supervisor requirements confirmed.
☐ All relevant food handlers trained.
☐ Temperature-control procedures established.
☐ Fridge and freezer temperatures monitored.
☐ Food receiving procedures established.
☐ Food storage procedures established.
☐ Date-labelling system established.
☐ Stock rotation system established.
☐ Allergen management procedures established.
☐ Cleaning and sanitising procedures established.
☐ Personal hygiene procedures established.
☐ Hand-washing facilities correctly equipped.
☐ Appropriate soap and single-use towels available.
☐ Pest-control arrangements established.
☐ Waste-storage arrangements established.
☐ Cleaning chemicals safely stored.
☐ Cross-contamination procedures established.
☐ Food delivery inspection procedures established.
☐ Records required by your food-safety system are being maintained.
Australian food businesses have specific obligations around food safety, and Standard 3.2.2A applies to relevant food-service businesses handling unpackaged potentially hazardous ready-to-eat food. (Food Standards Australia New Zealand)
5. THE KITCHEN
Before opening:
☐ Every piece of equipment has been tested.
☐ Ovens operating correctly.
☐ Cooktops operating correctly.
☐ Exhaust system operating correctly.
☐ Refrigeration operating correctly.
☐ Freezers operating correctly.
☐ Dishwasher operating correctly.
☐ Ice machine operating correctly.
☐ Coffee machine operating correctly.
☐ Coffee grinder calibrated.
☐ Water filtration checked.
☐ Hot-water supply adequate.
☐ Gas/electrical systems checked.
☐ Prep benches correctly positioned.
☐ Storage capacity adequate.
☐ Dry-store system established.
☐ Cleaning schedule established.
☐ Kitchen workflow tested during a simulated busy service.
Ask the chef:
“If we suddenly receive 30 orders in 20 minutes, can this kitchen actually cope?”
6. MENU DEVELOPMENT
☐ Menu reflects the concept.
☐ Menu is not unnecessarily large.
☐ Every dish has been costed.
☐ Gross margins understood.
☐ Portion sizes standardised.
☐ Recipes documented.
☐ Preparation times tested.
☐ Dietary requirements considered.
☐ Allergen information managed correctly.
☐ Menu descriptions are appealing but accurate.
☐ Signature dishes identified.
☐ High-margin dishes identified.
☐ Slow-selling ingredients eliminated where possible.
☐ Ingredients shared across dishes where practical to reduce waste.
☐ Menu has something customers cannot easily find elsewhere.
☐ Takeaway options considered if relevant.
☐ Seasonal menu changes planned.
7. THE BEVERAGE OFFER
This is where a new venue can create a genuine point of difference.
☐ Coffee supplier selected.
☐ Tea selection established.
☐ Soft drinks selected.
☐ Non-alcoholic drinks selected.
☐ Local/boutique beer options considered.
☐ Wine list developed.
☐ Sparkling wine selected.
☐ White wines selected.
☐ Rosé selected.
☐ Red wines selected.
☐ Dessert/fortified wines considered.
☐ Appropriate spirits selected.
☐ Cocktail list developed if appropriate.
☐ House cocktails considered.
☐ By-the-glass wines selected.
☐ Wine preservation system considered.
☐ Appropriate glassware purchased.
☐ Wine storage conditions established.
☐ Beverage margins calculated.
☐ Staff know every wine and spirit on the list.
Don't build a wine list that looks like everybody else's.
A new venue has an opportunity to introduce customers to wines they may not encounter in the large supermarket and discount-retail environment.
That is where Winepro Australia can become a valuable supply and education partner.
Winepro's current platform provides approved trade members with access to boutique Australian wines and spirits, with orders placed through the online platform and products invoiced directly by participating producers. (Winepro Australia)
For a new venue, the objective shouldn't simply be:
“What wine can we buy?”
It should be:
“What wines can we offer that give our venue personality?”
8. WINE BY THE GLASS
☐ At least several wines available by the glass where appropriate.
☐ Glass-pour sizes standardised.
☐ Pricing calculated accurately.
☐ Staff know the wines.
☐ Staff can describe each wine simply.
☐ Staff know what food each wine works with.
☐ Staff know which wines are easy-drinking.
☐ Staff know which wines are more adventurous.
☐ Staff know which wine offers the best value.
☐ Staff know which wine you particularly want customers to discover.
☐ Open bottles are managed to minimise wastage.
Wine by the glass can be more than another revenue stream.
It can be an invitation:
“Would you like to try something a little different?”
9. FRONT-OF-HOUSE TRAINING
Your staff are not simply there to carry plates and glasses.
They are part of your sales team.
☐ Greeting standards established.
☐ Telephone etiquette established.
☐ Reservation procedures established.
☐ Table-service standards established.
☐ Menu knowledge training completed.
☐ Wine knowledge training completed.
☐ Spirit knowledge training completed.
☐ Allergy communication procedures understood.
☐ Complaint-handling procedures established.
☐ Responsible alcohol-service procedures understood.
☐ Staff understand the venue's personality.
☐ Staff know how to recommend rather than simply take orders.
Teach the art of suggestive selling.
Instead of:
“Would you like a drink?”
teach:
“Would you like to start with a glass of the Adelaide Hills Chardonnay while you look at the menu?”
Instead of:
“Do you want another one?”
try:
“Would you like another glass of the Grenache, or would you like to try something different?”
Instead of:
“What wine do you want?”
try:
“Are you looking for something fresh and lighter, or something richer and fuller-bodied?”
This is not aggressive selling.
It is hospitality, knowledge and recommendation.
Winepro Australia can assist venues with front-of-house education and the practical art of suggestive selling — helping staff become more confident when discussing boutique wines and spirits.
10. STAFF PRESENTATION
☐ Uniform selected.
☐ Uniform comfortable for the job.
☐ Uniform reflects the brand.
☐ Shoes appropriate.
☐ Hair standards established.
☐ Personal grooming standards established.
☐ Jewellery/accessory guidelines established where appropriate.
☐ Personal hygiene standards established.
☐ Staff know what is expected before their first shift.
☐ Staff understand that appearance contributes to the customer's perception of the venue.
The objective isn't to make everyone look identical.
It is to make the team look professional, confident and appropriate to the venue's personality.
11. MANAGEMENT STRUCTURE
A hospitality business becomes chaotic very quickly when nobody knows who is responsible for what.
☐ Owner/operator identified.
☐ General manager identified.
☐ Venue manager identified.
☐ Head chef/kitchen manager identified.
☐ Bar manager identified if required.
☐ Shift supervisors identified.
☐ Opening responsibilities assigned.
☐ Closing responsibilities assigned.
☐ Ordering responsibilities assigned.
☐ Stocktake responsibilities assigned.
☐ Cash-handling responsibilities assigned.
☐ Staff rostering responsibilities assigned.
☐ Customer complaints escalation process established.
☐ Emergency decision-maker identified.
☐ Someone is responsible for each critical task.
One task should have one clearly accountable person.
12. CLEANLINESS — INSIDE AND OUT
Customers notice cleanliness immediately.
☐ Front entrance spotless.
☐ Windows clean.
☐ Signage clean.
☐ Outdoor furniture clean.
☐ Footpath/patio clean.
☐ Tables clean.
☐ Chairs clean.
☐ Floors clean.
☐ Walls clean.
☐ Bar clean.
☐ Shelving dust-free.
☐ Glassware spotless.
☐ Cutlery spotless.
☐ Bathrooms immaculate.
☐ Toilets checked regularly.
☐ Handwashing facilities stocked.
☐ Kitchen clean.
☐ Waste bins clean and managed.
☐ Storage areas organised.
☐ Staff areas clean.
☐ No unpleasant smells.
☐ No visible clutter.
Your bathroom is part of your marketing.
Customers often form surprisingly strong opinions about a venue based on its toilets.
13. DECOR, DESIGN & AMBIENCE
☐ Exterior immediately communicates what the venue is.
☐ Entrance is inviting.
☐ Lighting works for the time of day.
☐ Music suits the venue.
☐ Music volume allows conversation.
☐ Furniture is comfortable.
☐ Tables are appropriately spaced.
☐ Bar area is attractive.
☐ Wine bottles can be displayed effectively.
☐ Signage is clear.
☐ Menus are attractive and easy to read.
☐ Temperature is comfortable.
☐ Outdoor area is attractive.
☐ Heating/cooling works.
☐ Artwork/decor reflects the concept.
☐ The venue looks good in photographs.
☐ There is at least one memorable visual feature.
Ask yourself:
“Would someone photograph this place and want to share it?”
14. OUTDOOR DINING
If outdoor dining is part of the concept:
☐ Council approval requirements checked.
☐ Outdoor dining permit/application completed where required.
☐ Footpath boundaries understood.
☐ Tables and chairs comply with requirements.
☐ Accessibility maintained.
☐ Pedestrian access maintained.
☐ Outdoor heaters approved and safely installed.
☐ Umbrellas/awnings secured.
☐ Wind/weather plan established.
☐ Outdoor lighting considered.
☐ Outdoor cleaning schedule established.
☐ Noise considerations addressed.
☐ Smoking requirements understood.
Outdoor dining can be a valuable part of a hospitality business, but it can involve council and planning requirements that vary by location. (Business.gov.au)
15. TECHNOLOGY
☐ POS system installed.
☐ POS staff trained.
☐ Menu loaded correctly.
☐ Prices checked.
☐ GST settings checked.
☐ Printer/order screens tested.
☐ EFTPOS tested.
☐ Wi-Fi reliable.
☐ Online ordering tested if applicable.
☐ Reservation system tested.
☐ Customer database established.
☐ Email system established.
☐ Website live.
☐ Google Business Profile established.
☐ Social media accounts established.
☐ Business email addresses established.
☐ Cybersecurity and password procedures established.
☐ Backup procedures established.
16. ADVERTISING & SOCIAL MEDIA
Do not wait until opening day to tell people you exist.
Before opening:
☐ Website launched.
☐ Google Business Profile created.
☐ Instagram established.
☐ Facebook established.
☐ Appropriate TikTok/other channels considered.
☐ Professional photography arranged.
☐ Food photography arranged.
☐ Beverage photography arranged.
☐ Staff introduction content prepared.
☐ Behind-the-scenes fit-out content prepared.
☐ “Opening soon” campaign launched.
☐ Opening date announced.
☐ Local community contacted.
☐ Local businesses contacted.
☐ Nearby accommodation providers contacted.
☐ Tourism organisations considered.
☐ Local media contacted.
☐ Opening event considered.
☐ Email database established.
☐ Customer permission/consent processes established.
17. DON'T JUST ADVERTISE — BUILD A FOLLOWING
People like stories.
Tell them:
Who you are.
Why you opened.
Where your food comes from.
Who makes your wine.
Who works in your kitchen.
Why you chose your location.
What makes your venue different.
What customers should try first.
This is especially powerful when working with small Australian producers.
Instead of simply writing:
“Shiraz $12 glass”
you can tell the customer something about the vineyard, winemaker, region or family behind the wine.
Wine becomes part of the experience.
18. LOYALTY PROGRAM
Modern loyalty programs don't necessarily need to mean a traditional points card.
Consider:
☐ Digital loyalty program.
☐ Birthday offer.
☐ “Bring a friend” reward.
☐ Members-only tasting.
☐ Early access to special events.
☐ VIP wine nights.
☐ Seasonal menu previews.
☐ Loyalty rewards for repeat visits.
☐ Coffee loyalty program where appropriate.
☐ Special offers for quieter trading periods.
☐ Customer referral rewards.
☐ Database segmentation.
☐ Personalised communications.
Be careful not to simply discount everything.
A good loyalty program should encourage:
frequency + relationship + discovery
rather than training customers to wait for a discount.
19. PURCHASING & SUPPLIERS
☐ Food suppliers confirmed.
☐ Beverage suppliers confirmed.
☐ Wine suppliers confirmed.
☐ Spirit suppliers confirmed.
☐ Coffee supplier confirmed.
☐ Cleaning supplier confirmed.
☐ Linen supplier confirmed if applicable.
☐ Waste contractor confirmed.
☐ Pest-control provider confirmed.
☐ Emergency maintenance contacts recorded.
☐ Supplier delivery schedules understood.
☐ Minimum order quantities understood.
☐ Freight costs understood.
☐ Payment terms understood.
☐ Backup suppliers identified.
Build supplier relationships — not just supplier accounts.
Your suppliers should understand your venue, your customers and what you are trying to achieve.
For boutique wine and spirits, this is particularly important.
Winepro Australia's model is designed around helping professional venues discover independent Australian producers and place trade orders through its online platform, while producer relationships remain central to the supply process. (Winepro Australia)
20. STOCK CONTROL
☐ Opening stock levels established.
☐ Par levels established.
☐ Minimum stock levels established.
☐ Maximum stock levels established.
☐ Weekly stocktake scheduled.
☐ Beverage stocktake system established.
☐ High-value stock monitored.
☐ Bottle-opening procedures established.
☐ Breakage recorded.
☐ Spillage recorded.
☐ Complimentary drinks recorded.
☐ Staff drinks recorded.
☐ Wastage recorded.
☐ Slow-moving products identified.
☐ Stock rotation established.
21. AVOIDING WASTE
Waste can quietly destroy profitability.
☐ Analyse food waste.
☐ Analyse wine wastage.
☐ Monitor opened bottles.
☐ Use appropriate wine preservation.
☐ Record kitchen wastage.
☐ Review portion sizes.
☐ Cross-utilise ingredients.
☐ Review prep quantities.
☐ Monitor spoilage.
☐ Monitor over-ordering.
☐ Review slow-moving menu items.
☐ Review low-selling wines.
☐ Review damaged/broken glassware.
☐ Train staff to minimise unnecessary waste.
Ask every week:
“What did we throw away this week that we paid for?”
Then ask:
“How can we stop buying or wasting it?”
22. FINANCIAL CONTROL
Before opening, know:
☐ Weekly rent.
☐ Payroll.
☐ Superannuation.
☐ Insurance.
☐ Electricity.
☐ Gas.
☐ Water.
☐ Waste removal.
☐ Cleaning.
☐ Software subscriptions.
☐ Merchant/EFTPOS fees.
☐ Accounting fees.
☐ Marketing expenditure.
☐ Repairs and maintenance.
☐ Food cost.
☐ Beverage cost.
☐ Freight.
☐ Packaging.
☐ Linen.
☐ Pest control.
☐ Licence/permit costs.
☐ Loan repayments.
☐ Owner drawings.
☐ Tax obligations.
And most importantly:
Know your break-even point.
How much must the venue sell every week simply to stand still?
23. PRICING
☐ Every menu item costed.
☐ Beverage margins calculated.
☐ Wine-by-the-glass margins calculated.
☐ Cocktail margins calculated.
☐ Coffee margins calculated.
☐ Food gross margin understood.
☐ Labour cost understood.
☐ Delivery/freight incorporated where applicable.
☐ GST treatment checked.
☐ Prices reviewed against competitors.
☐ Prices reflect the experience you are providing.
Do not automatically try to be the cheapest venue.
A better question is:
“Does the customer believe the experience is worth what we are charging?”
24. OPENING HOURS
More hours do not automatically mean more profit.
☐ Identify genuine demand.
☐ Analyse breakfast demand.
☐ Analyse lunch demand.
☐ Analyse afternoon demand.
☐ Analyse dinner demand.
☐ Analyse weekend demand.
☐ Consider seasonal demand.
☐ Calculate staffing requirements for each period.
☐ Consider preparation and cleaning time.
☐ Consider late-night operating costs.
☐ Identify quiet periods.
☐ Establish opening and closing procedures.
Sometimes being open fewer hours — but being excellent during those hours — produces a better business.
25. THE CUSTOMER VOYAGE
Walk through the venue as though you have never been there.
Outside
☐ Can I immediately tell what this place is?
Entrance
☐ Do I feel welcome?
Seating
☐ Is it comfortable?
Menu
☐ Is it easy to understand?
Ordering
☐ Is the process simple?
Service
☐ Does someone acknowledge me?
Food
☐ Does it arrive when expected?
Wine
☐ Can someone confidently recommend something?
Bathroom
☐ Is it spotless?
Payment
☐ Is it easy?
Leaving
☐ Does someone thank me?
Afterwards
☐ Is there a reason to come back?
26. STAFF COMMUNICATION
☐ Daily pre-service briefing.
☐ Specials communicated.
☐ Sold-out products communicated.
☐ New wines communicated.
☐ New menu items communicated.
☐ Reservations communicated.
☐ VIP/customer notes communicated appropriately.
☐ Service problems discussed.
☐ Previous-shift issues recorded.
☐ Staff know the day's priorities.
A five-minute pre-service meeting can prevent hours of confusion.
27. SOFT OPENING
Before the official opening:
☐ Invite a small group.
☐ Test the kitchen.
☐ Test the POS.
☐ Test the bar.
☐ Test table service.
☐ Test reservations.
☐ Test coffee service.
☐ Test wine service.
☐ Test payment.
☐ Test staff communication.
☐ Monitor ticket times.
☐ Ask guests for honest feedback.
☐ Fix problems.
Then do it again.
Your soft opening is where you discover the things you didn't know you had forgotten.
28. THE FINAL 48-HOUR CHECK
Premises
☐ Everything clean.
☐ Everything working.
☐ Bathrooms immaculate.
☐ Glassware polished.
☐ Cutlery polished.
☐ Menus clean.
☐ Outdoor area clean.
☐ Signage installed.
☐ Lighting working.
☐ Music tested.
Kitchen
☐ Stock delivered.
☐ Refrigeration checked.
☐ Prep completed.
☐ Food safety procedures operating.
☐ Cleaning completed.
Bar
☐ Wine delivered.
☐ Spirits delivered.
☐ Beer delivered.
☐ Garnishes prepared.
☐ Glassware ready.
☐ Ice available.
☐ Cocktail ingredients ready.
Staff
☐ Everyone knows their shift.
☐ Everyone knows their role.
☐ Everyone understands the menu.
☐ Everyone understands the beverage list.
☐ RSA requirements satisfied where applicable.
☐ Food safety requirements satisfied where applicable.
☐ Uniforms ready.
☐ Managers know who is responsible for what.
Technology
☐ POS tested.
☐ EFTPOS tested.
☐ Wi-Fi working.
☐ Reservations working.
☐ Online systems working.
☐ Phones working.
29. THE FINAL QUESTION
Before opening the doors, gather the management team together and ask:
“If I were a customer walking in here tonight, would I choose this venue again?”
If the answer is yes — ask why.
If the answer is no — fix whatever is preventing that answer.
30. YOUR WINEPRO AUSTRALIA PARTNER CHECKLIST
For a new café, wine bar or restaurant, Winepro Australia can become part of the opening strategy rather than simply another supplier.
☐ Establish a distinctive Australian wine list.
☐ Discover small-batch Australian wines.
☐ Discover boutique Australian spirits.
☐ Identify wines suitable for your food menu.
☐ Identify attractive wines by the glass.
☐ Find products that give your venue a point of difference.
☐ Introduce your team to the producers and their stories.
☐ Train staff in basic wine confidence.
☐ Train staff in suggestive selling.
☐ Teach staff how to ask customers what style they enjoy.
☐ Teach staff how to recommend rather than simply take orders.
☐ Help staff understand food and wine combinations.
☐ Create reasons for customers to try something new.
☐ Review the wine list as your venue develops.
Winepro Australia currently presents itself as a specialist platform for small-batch Australian producers, with member-only trade pricing and online ordering, with orders invoiced directly by participating producers. (Winepro Australia)
That can give a new venue something particularly valuable:
A beverage list with personality.
Instead of another predictable list of wines that customers can find everywhere, you can introduce your guests to genuine Australian producers, distinctive regional wines and products with stories behind them.
THE OPENING-DAY GOLDEN RULES
Be clean.
Be welcoming.
Be consistent.
Be knowledgeable.
Be different.
Be organised.
Watch your costs.
Control your waste.
Look after your staff.
Look after your suppliers.
Look after your customers.
Give people a reason to return.
And above all:
Don't simply open another café, restaurant or wine bar.
Open a venue that people can remember.
A great hospitality business is not created by the kitchen alone, the wine list alone or the décor alone.
It is created when the food, drinks, people, service, atmosphere and personality all work together.
That is where a specialist partner such as Winepro Australia can add real value — helping a new venue discover distinctive Australian wines and spirits, connect with genuine small-batch producers and develop the front-of-house confidence needed to turn product knowledge into better customer experiences and stronger sales.
Winepro Australia
Discover boutique Australian wines and spirits.
Support genuine local producers.
Give your venue a point of difference.
Train your team to recommend with confidence.
And make every bottle part of the experience.
Good Luck and remember Winepro Australia is here to help you.
Cheers from Glenn the Wine Guy.