Vinius for Hospitality

Wine carries some of the best margins in the building and gets some of the least control. Stock sits in the cellar, behind the bar and in a storeroom nobody counts. Prices come from a spreadsheet last touched in spring. The list was printed from a document that went wrong in its second week.

Vinius is a B2B wine operating system for the people who buy, store, price and pour wine: restaurants and wine bars, hotels, hospitality groups, sommeliers and the clubs they run. It runs the wine program like software, with one record behind the cellar, the price and the list.

The problem

• Stock is a guess. The cellar, the bar and the list disagree, and the only fix is a hand count.
• Prices drift. Costs move with every delivery. The menu price stays where it was.
• By-the-glass leaks margin. Pours, tastes and comps go unrecorded, so your most profitable category bleeds one shift at a time.
• Ordering lives in inboxes. Low stock turns into a phone call, a message and an order nobody can find a month later.
• A second venue breaks the system. What one team kept in its head becomes a coordination problem.

What Vinius gives you

• Inventory as lots and movements. Purchases, sales, pours, transfers and adjustments, by site and storage unit, with the history behind every number. See inventory management.
• Prices from rules. Set markup, rounding and VAT basis once. The pricing engine applies them to bottle and glass and shows the margin behind each price.
• Wine lists from live data. Print it or put it on a tablet: the wine list is generated from what is in the cellar. When the last bottle goes, it leaves the list too.
• The reorder loop. A reorder threshold turns low stock into an order your supplier confirms, delivery date included. The delivery is booked into stock when it arrives. See supplier ordering.
• Built multi-site. Each venue works in its own site context, with group defaults where you want one standard and deliberate overrides where you need them.
• Governed AI. Descriptions, pairings and translations go through confirmation, so AI improves your data instead of degrading it.

What changes in practice

• Fewer "86" moments. The list and the cellar stop contradicting each other mid-service.
• Margin you can explain. When someone asks why a glass costs what it costs, the answer is a rule.
• Less list work. Change the data once and the list follows.
• Knowledge that stays. Pricing rules, supplier history and wine notes belong to the organisation, not to whoever leaves next.

The platform is the same for every venue. How you use it depends on how you run wine, so pick the page closest to your setup below.

Vinius is free for small operations at launch, and access is by invitation. Request access and we will show you what a wine program run as software looks like.