CASE STUDIES

Relaunch of Beach Grill and Bar, Bali
A 140-seater in a 5-star resort in Nusa Dua. Our scope was to curate the reopening wine list, format the list, and train the wine team. Wine revenue increased by 2.87x within the first 2 weeks after relaunch. This was proof of concept that the same techniques used by top restaurateurs in Europe, also work in Indonesia.

Leading Hotel of the World, Luzern
A 5-star lake resort in Switzerland with 6 F&B outlets and one of the largest wine cellars in Europe. Introduced seasonal and bulk buying strategies. Implemented menu engineering best practices. Wine gross profit increased by 12%.

"The Best Chinese Restaurant in London"
The dry-wet sales mix was 85:15 - guests only drank Tsing Tao or tea. Steps taken: curated wine selections, a new wine list layout matching the guest experience, and implementation of a tronc-based training plan. The results: 60-40 revenue split and 6x year-on-year operating profit.

Michael Jenni - The Sommelier Consultant

Michael is a former Sommelier with a background working in some of the finest hotels and restaurants in SE Asia, the Middle East, London, and Switzerland. While working in London, he achieved the qualification of Advanced Sommelier from the European Court of Master Sommeliers in 2010 and received the WSET Diploma in 2015. In Switzerland, Michael was named Ruinart Sommelier of the Year 2019 and Champagne Ambassador 2016-17.

Michael is now managing the wine programs for luxury hotels in Bali, with a focus on improving profitability and helping service teams consistently provide great service that keeps clients coming back for more.

DONE BUN CONSULTING

+62 811 388 7772
donebun@crismusbonus.com

a done bun can't be undone