What does each specialist agent actually do?

The Brewmaster runs the beer program — tap rotation, package rotation, seasonal refresh, ABV-and-style spread, local-vs-imported mix. The Sommelier runs the wine program — by-the-glass tracking, vintage rotation, food pairing for every menu item, price-tier balance. The Mixologist runs the cocktail program — sales velocity per spec, seasonal rotation, spirits inventory pacing, signature-drink lifecycle, build sheets in your brand voice.

How often do the agents run?

Every Sunday morning. By Monday your team has three program updates already drafted — beer, wine, cocktails — with reasoning, in operator language, ready to act on. The cadence matches the natural rhythm of how operators plan a week.

How are the agents specialized to my bar?

Each agent is grounded in your specific data: your sales for their category, your current inventory, your brand voice extracted from your menus, your competitors' moves, this week's events and weather, and your guest sentiment from the week's reviews. Not a generic beverage AI — three specialists trained on your bar.

Do the three agents talk to each other?

Yes. The Brewmaster knows when the Sommelier adds an aromatic Sauvignon Blanc that competes for the same bright, citrus-forward guest as a session IPA. The Mixologist knows when the kitchen adds a rich entree that calls for an Old Fashioned. All three feed the Marketing Plan and inherit from the same RLM, so the bar program speaks with one voice across beer, wine, and cocktails.

How does the platform handle drink-and-dish pairings?

Bidirectionally. Every drink — every beer, every wine by the glass or bottle, every cocktail — is automatically paired to the dishes it lifts, and every dish is paired back to the beverages that elevate it. The pairings double as server training material: a new hire pulls up a dish and sees the three recommended drinks in priority order, with the rationale written in your brand voice. Each check at the table tells the matrix which pairings actually converted; the matrix gets sharper every shift.

05 · Beverage Program

Three specialists.
Trained on your bar.

Every Sunday morning, the Brewmaster runs your beer. The Sommelier runs your wine. The Mixologist runs your cocktails. Each one trained on your specific sales data, your inventory, your brand voice, this week's events, and your guest sentiment from the week's reviews. Not generic recommendations from a generic AI. Your bar, examined by three specialists who've watched it all year.

And every Sunday, all three know your bar a little better.

How the bar runs

Sunday morning at the bar.

Every Sunday morning before the week starts, your three specialists run their programs in parallel. Each reads last week's sales for their category, this week's inventory levels, the brand voice from your menus, the weather forecast, the events calendar, your guest reviews from the week, and your competitors' moves. By Monday morning your team has three program updates — beer, wine, cocktails — already drafted. With reasoning. With operator-language. The bar review that used to be a ten-thirty Sunday call, done before the coffee.

The Brewmaster · Beer

Your tap list, running itself.

The Brewmaster reads your beer sales week by week. Tap rotation, package rotation, seasonal refresh, supplier moves, local-versus-imported mix, ABV-and-style spread. Knows when your IPA fans are bored, when the sour drinker has shown up, when the lager rotation needs a kick. Every Sunday morning it writes a beer-program update — what to keep, what to sub, what to introduce — grounded in your sales data and your brand voice.

Per-style and per-SKU sales tracking, week to week, season to season
Tap rotation recommendations against current inventory and supplier availability
Local-vs-imported mix tuned to your brand voice and your guests' preferences
ABV-and-style spread balance — what your guests are actually choosing
Seasonal refresh planning — Oktoberfest in September, sours in summer, stouts in deep winter
Every pour feeds the model. The Brewmaster's read of your beer drinker gets sharper every week.

The Sommelier · Wine

Your wine list, attended to.

The Sommelier reads your by-the-glass program first — that's where the conversion happens. Then bottle, vintage rotation, food pairing for every menu item the kitchen runs, the price-point gaps in your list, the regions that earn the click. Every Sunday morning, an updated wine program with pairing notes for new menu items, vintage replacements for what's running low, and price-tier rebalancing where the gaps have opened up.

BTG program tracked by glass, bottle, vintage, region — pour by pour
Food pairing recommendations for every menu item, generated from your kitchen and your list
Vintage rotation alerts — what's running low, what's drinking now, what's been on too long
Price-tier balance — gaps that lose conversions surfaced early
Region and varietal trend signals — where your wine drinker is actually moving
Every glass poured and every check it landed on feeds the pairing model. The Sommelier learns your room.

The Mixologist · Cocktails

Your cocktail menu, seasoned.

The Mixologist reads your cocktail program by spec, by season, by guest comment. Spirits inventory pacing, seasonal rotation, flavor profile balance, signature drinks by velocity, modifier attach rates from food orders. Every Sunday morning, a cocktail program update — what to retire, what to refresh, what to introduce — written in your brand voice, with build sheets ready for the bar lead.

Sales velocity per cocktail, per spirits category, per flavor profile
Seasonal rotation calendar — citrus in summer, brown spirits in winter, herbaceous in spring
Spirits inventory pacing — bottles running fast, bottles dying slow
Signature-drink lifecycle — when to retire a hero, when to give it new life
Build sheets generated for new specs, in your brand voice, ready for the bar lead
Every cocktail rung in feeds the model. The Mixologist's read on your guest's palate gets sharper every Sunday.

Pairing · drink ↔ dish

Every pairing, both ways.

Every beverage on your menu — every beer, every wine by the glass and bottle, every cocktail — automatically paired to the dishes it goes with. And every dish on your food menu paired back to the beverages that lift it. Bidirectional. Generated by the three specialists working with the kitchen. Drink to dish. Dish to drink.

The pairings aren't just a chart — they're server training material. A new hire's first day: they pull up the dish they're describing and see the three drinks the platform recommends, in the order it recommends them. The bar lead pre-shifts on the matrix. The floor knows what to suggest, in your brand voice, without guessing. An upsell tool that trains itself — and a gold mine of training material that gets sharper every check.

Bidirectional pairing matrix — every drink to every dish, every dish to every drink
Coverage across all three programs — beer, wine, cocktails, plus any non-alcoholic offerings
Pairing rationale written in your brand voice, ready to hand a server
Server training surface — pull a dish, see the recommended drinks in priority order; pull a drink, see the dishes it lifts
Pre-shift training tool — bar leads brief the floor on the day's recommended pairings before service
Tracks which pairings actually convert at the table — every check tells the matrix what worked
Every successful upsell feeds the model. The pairings that earn dollars rise; the ones that don't fall. Your matrix gets sharper every shift.

Cross-program intelligence

Three specialists. One conversation.

The three agents don't work in silos. The Brewmaster knows when the Sommelier added an aromatic Sauvignon Blanc that competes for the same bright, citrus-forward guest as the session IPA. The Mixologist knows when the kitchen added a rich entree that calls for an Old Fashioned next to it. All three feed the Marketing Plan — the beer launch on the calendar, the wine pairing in the Channel Playbook, the new cocktail in tomorrow's social post. Same RLM. Same week. Your bar program speaking with one voice.

Cross-program coordination — beer / wine / cocktail moves checked against each other before they ship
Menu integration — every food menu change gets pairing and accompaniment recommendations from all three
Marketing tie-in — featured beverages flow into next week's Channel Playbook automatically
Inventory cross-check — overlapping ingredients (citrus, herbs, garnishes) tracked across all three programs
Guest-sentiment cross-feed — what reviews say about beer, wine, and cocktails, all visible to all three
Every time the three agents agree, the model's confidence in the call goes up. Every disagreement gets logged for the next round.

The other four fronts

Beverage is one front. The model runs five.

Beverage Program runs the bar. Live runs the floor in real time. The Office writes the back-office reckoning. Marketing turns it all into outbound. Food Program reads the kitchen. All five share the same RLM, all five learn from each other, every shift.

01 · Live

Live

Real-time pace, AI commentary, leaderboard, intra-day coaching, Latest Estimate. The intel inside the shift.

02 · The Office

The Office

Pre-shift briefings, financial reporting against budget, prime cost, server scoring, OCR + COS workbook.

03 · Marketing

Marketing

Six AI-built sections every week, post-by-post Channel Playbook, brand voice, continuous competitive intelligence.

04 · Food Program

Food Program

Menu intelligence, margin analysis, daypart patterns. Items that need a push surface in next week's marketing plan.

Meet your three
specialists.

A walkthrough of last Sunday's beer-wine-cocktail review — generated for a real restaurant. We'll show you what your Sunday morning at the bar looks like from now on.

Request a live demo

30 minutes. No deck. Just your operation, our questions, and a scoped proposal inside a week.

Three specialists.Trained on your bar.