• WSET Level 3 Award in Wines passing with Merit.

    WSET Level 2 Award in Spirits passing with Merit.

    Combining technical beverage knowledge with a hospitality-driven approach to modern wine and beverage programs.

  • Experience serving in elevated and modern fine dining concepts, including RPM Italian in Las Vegas; managing a 50 page Italian and Domestic Wine list, a million dollar wine program, over $250k in inventory, staff education, elevated guest experience, wine pairing, tableside service and thoughtful hospitality.

  • Former fine wine sales consultant with experience working alongside fine dining restaurants on the Las Vegas Strip and suppliers to develop strategic wine programs, optimize beverage sales, and support long-term hospitality growth.

Private Wine Experiences

Exceptional wines. Unforgettable gatherings.

Explore Private Experiences

From intimate soirées to grand celebrations, elevate your next occasion with a bespoke, sommelier-led wine experience. Thoughtfully curated selections, engaging wine education, and refined hospitality come together to create moments worth savoring.

Restaurant Wine List Consulting

Strengthen your bottom line.

Explore Wine Consulting

A successful wine program should do more than impress your guests—it should strengthen your bottom line. From comprehensive wine list audits to strategic pricing, program development, and staff education, Standley Sommelier & Co. helps restaurants transform their wine offerings into an asset that is as profitable as it is memorable.

Why Beverage Matters?

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Why Beverage Matters? *

  • Studies have shown restaurants with sommelier involvement can increase wine sales by over 11% while improving guest confidence and overall dining experience (Science Direct, Wine International Association WIA).

  • Wine programs often generate significantly higher profit margins than food, with many successful restaurants targeting 65-75% beverage margins

  • Guests who order wine typically spend more overall on food and increase courses compared to non-wine guests.

    Wine changes guests behavior:

    • longer dining experiences

    • higher check averages

    • more premium menu selections

  • Curated by-the-glass programs increase guest confidence, improve inventory movement, and create higher-margin pairing opportunities throughout service

  • Restaurants with intentionally curated wine lists often outperform oversized, unfocused programs.

    Bigger, is not always, better.

    Smart curation:

    • improves turns

    • simplifies staff training

    • reduces dead inventory

    • increases guest confidence

  • Educated service staff consistently increase beverage attachment rates and guest confidence.

    Even basic wine confidence training can

    • increase pairings

    • improve upsells

    • elevate hospitality perception