Château Montrose2020
Château Lynch-Bages2018
Pernand-Vergelesses2021Restaurant
Hotel Nord
210 by the bottle24 by the glass
Wine inventory software for the whole hotel
Vinify runs the hotel wine program as one cellar. Storage, the restaurant and the bar are locations in it, every cellar comes with three lists reading from it, and last night’s till sales come off it in the morning.
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Used by 650+ restaurants, wine bars and hotels in 11 countries
One building, one cellar
A hotel cellar is three cellars pretending to be one
Three rooms, one mystery
A case leaves storage for the bar, six bottles go from the bar to the restaurant, and room service pulls from somewhere after midnight. By Monday nobody can explain why par stock is wrong, and the F&B manager spends this month explaining last month.
One cellar, locations three levels deep
Storage, the restaurant, the bar and the room service fridges are locations in one cellar, three levels deep. Wines move between them in whole bottles or in the centiliters left in an open one, and a wine’s Quantity and locations tab shows how many bottles stand in each place. The count checks a place; the cellar shows where every bottle was put.
Three things a hotel cellar gets on day one
A hotel day, and the morning after
Three rooms sell from one cellar, and none of them opens a spreadsheet. The till holds the night; the morning import writes it into the record.
10:00A delivery reaches the loading dock. With storage open, the invoice goes in and the wines land in that location once the matches are confirmed.Import
15:00Twelve bottles move from storage to the restaurant, and an open bottle’s centiliters go up to the rooftop. Both are moves between locations, and each place shows what it now holds.Cellar
18:00The restaurant list on the tables and the bar list at the counter read one cellar. A guest at the counter scans the code and gets the bar list, live.List
21:00The rooftop rings a Riesling by the glass, the restaurant rings a Barolo by the bottle. The till is where tonight is recorded.Till
01:00Last order at the lobby bar. The till keeps the night until morning.Till
MorningYesterday’s sales are imported: one bottle of Barolo comes off, the Riesling’s centiliters come off the open bottle, and both land in cellar history as sales.Cellar
Moments laterThe bar list updates on its own, so the Riesling that reached zero no longer appears.List
Mid-morningA count is opened for the room service fridges, starting from the cellar’s live numbers.Count
Step by step, for the building above
What a hotel cellar is built on
One cellar, a location for every room, fridge and shelf
Locations nest three levels deep, with the app’s own examples: Room, Basement, Rack, Shelf, Fridge. The tree sits beside the cellar table with its own search, and with a location open, the search and the table read that location and its sub-locations.
Move wines between locations in whole bottles or in the centiliters left in an open one, and a wine’s Quantity and locations tab shows how many bottles stand in each place.
See locations in InventoryThe restaurant list, the bar list and the reserve list, one cellar behind them
Every cellar comes with three lists. Name them for the rooms they serve, give each its own logo, and choose per wine which list shows it, by the bottle and by the glass separately.
Each list prints as a PDF and is shared as a live link and a QR code, in English or Norwegian, the language your cellar runs in. Change the cellar and every list follows it.
See wine listsCounts that start from live numbers, location by location
A count opens on the date you choose and begins from what the cellar holds, not from a blank sheet. Filter it to one location, switch on uncounted only, and confirm the room service fridges without touching storage.
Confirm a row in the current count and the cellar takes the new number at once; reopen an older count and a corrected quantity changes only its report. Each count keeps its report as PDF or Excel.
See stock count
Tempier Bandol Rosé2023The restaurant price, the bar price and the banqueting price on the same bottle
Beside the default selling price, a cellar carries up to four extra selling prices, each with a two-character identifier. Per wine, every one of them has a bottle price, a glass price and a glass size of its own.
On a wine list, each enabled price prints as its own bottle column, glass column or both, so the banqueting price is a column on whichever list goes to the event and on no other. The app’s own setting keeps them out of the pricing calculator’s reach, and on every POS except Ilglu they will not appear in the till.
See multiple selling pricesThree rooms, one record
The hotel restaurant
The restaurant reads from the same cellar as the bar, but its list is its own: the vintages and bottle sizes it keeps on the table, and a by-the-glass section grouped by style. The reserve list sits beside it for what is kept back.
Before the first table, the sommelier reads cellar history rather than a clipboard: what left through the till last night, what stands at zero, what has to come up from storage. AI cellar chat (Beta) finds a wine in plain words and takes bottles off when you tell it one went out.
Lobby and rooftop bars
On most systems a glass rung at the bar comes off the open bottle in centiliters when the previous day’s sales are imported, at the glass size set for the cellar or for that wine.
Two bars on two floors are two locations, or one with a fridge under each; room service fridges and minibars are locations of their own. What the rooftop needs for the evening is moved up in the cellar, and the count later checks the rooftop fridge on its own.
Storage and events
Storage is where the delivery lands: open the location, upload the invoice, and the bottles book into it once you confirm the matches. When banqueting takes forty bottles for a wedding, they move to the events location, and the banqueting price prints as its own column on the list you hand the client.
The cellar home shows the cellar value, and the statistics for a location show its labels, bottles and buying and selling value. With the Market value add-on, a matched wine Liv-ex tracks carries its market value too.
Hotel systems we connect to
Four of the systems hotels run on. Sales are imported each morning, our team sets the connection up with you, and every system is on the POS page.
What comes with which plan
Start with a 14-day free trial and pick the plan once the restaurant, the bar and room service have run on it. Prices per plan are on the pricing page.
AI wine importBring the list you have into the cellar.Every plan
Stock count, beverage recipes, multiple selling pricesCounts from live numbers, cocktails that deduct their ingredients on supported POS systems, up to four extra prices per wine.Pro
POS integration and Market valueSales from the till, and Liv-ex market data on the wines it tracks.Add-ons
Yes. Each of them is a location in the cellar, and a location can hold others: the bar holds its fridge, the fridge its shelf. A count can be filtered to any one of them.
That is the shape Vinify is built for: one cellar with a location for every room that holds wine. A move from storage to the rooftop is a move between locations, in bottles or, for an open bottle, in centiliters, and each location shows what it holds. On most systems a sale at the till is imported the next morning and written into cellar history.
Every cellar comes with three lists, and one of them can be the reserve: the vintages and large formats the restaurant keeps back from the everyday list. Each wine is shown or hidden per list, by the bottle and by the glass separately, so a wine can sit on the reserve list and stay off the bar list.
Yes. Open a count on a chosen date, filter it to that location and switch on uncounted only; it starts from the live numbers for that fridge and shows the full location path on every row. What you confirm updates the cellar as you go, and the count keeps its own report as PDF or Excel. Stock count is part of the Pro plan.
Yes, with multiple selling prices, part of the Pro plan. Give the bar its own price and the restaurant its own, and each prints as a column on the list that goes to that room. On the till, the app’s own setting applies: these prices will not appear in the POS, with Ilglu the one exception, where price tiers reach the till.
For most systems the previous day’s sales are imported each morning, so last night is in the cellar when you open it. A bottle sold comes off as a bottle and, on all but one system, a glass sold as its centiliters from the open bottle, and each lands in cellar history as a sale. Until then the night stays on the till.
Every plan starts with a 14-day free trial. Nothing is charged today, and you can cancel anytime during the trial at no cost. That gives you two weeks of real service nights to judge Vinify on your own cellar.
The same cellar, a different building
Stop reconciling three cellars Start running one
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