Peynaud

FOR THE PEOPLE BEHIND THE WINE PROGRAM

Every bottle
tells a story.
Make yours count.

Less time piecing together last night.
More attention to what comes next.

Peynaud turns bottle-label photographs into reviewed records—giving your team a clearer picture of every service, and your wine program a stronger foundation.

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Wine operations, thoughtfully considered.

An illustrated wine bottle and service ledger, connected by a line from capture to clarityPCELLAR NOTESNo. 024A service, accounted for.BINBOTTLES OPENED024018062213Reviewed. Ready to report.FROM CAPTURE TO CLARITY
Purpose-built for the rhythm of service. Illustrative records.
Capture with a photographReview with confidenceAct on a clearer record

A SMALLER ADMIN BURDEN. A BETTER DAILY HABIT.

Finish service.
Keep the insight.

Good wine operations start with knowing what happened. Peynaud brings the evidence and the review together, so fewer details get lost between the cellar and the next shift.

01 / CAPTURE

A photo, not another spreadsheet.

Photograph bottle-top labels and let recognition prepare the records. Capture the detail while the service is still fresh.

02 / REVIEW

Automation, with a human eye.

Check the source photograph, correct readings and approve wine matches. Your review turns a draft into a record you can use.

03 / UNDERSTAND

See the pattern behind the pours.

Explore approved bottle totals by wine and service. Export the record to support your own purchasing, stock checks and sales comparisons.

A phone photographs three numbered bottle-top labels and prepares them for review024018062Label capture024018Photograph. Check. Approve.Ready for review
Illustrated capture workflow. Every reading gets a human review.

THE DETAIL IS ALREADY THERE

From bottle tops
to a useful record.

Keep the familiar labels. Photograph them together, then review the extracted numbers against the original image. Less retyping, with the evidence always close at hand.

Recognition prepares a draft. Your team confirms the details.

BETTER RECORDS. MORE INFORMED DECISIONS.

Protect the value
of your wine program.

01

Make losses easier to investigate.

A reviewed opened-bottle record gives you a starting point for comparing what was opened with what was sold. Spot questions worth following up before they become a habit.

Supports loss prevention; reconciliation remains a team process.

02

Give inventory decisions context.

Understand which wines are being opened and when. Bring a more reliable usage history to your physical counts and purchasing conversations.

Opened-bottle reporting today; automated stock balances are on the roadmap.

03

Put more attention back on service.

Spend less time retyping and assembling bottle reports. Give that time back to list preparation, staff wine knowledge and more confident guest conversations.

An opportunity for sales efficiency, not a promise of higher revenue.

SMALL IMPROVEMENTS ADD UP

What could a clearer
record be worth?

Start with a modest target. Measure it against your own operation. These examples show the arithmetic behind the opportunity—not results measured in Peynaud customers.

Illustrative USD scenarios, before software, setup and training costs. Outcomes depend on adoption and your existing process.

LESS ADMINISTRATION26–39 hours / year

A weekly inventory taking 2–3 hours at $30–$40/hour represents $3,120–$6,240 in annual staff time.

If v2 cuts that time by 25%: $780–$1,560 of annual staff capacity

Illustrative target for the inventory workflow under test, not a measured saving. Assumes 52 weekly counts. Cash savings only if paid hours actually fall.
ONE SMALL LEAK, CLOSED$1,800 / year

One avoidable bottle loss at $150 acquisition cost prevented each month × 12 months.

A measurable target for loss prevention

Requires investigation and operational changes; reporting alone does not prevent loss.

Keep capacity gains and avoided losses separate. Neither is a revenue forecast, and these examples are not a combined ROI claim.

VERSION 2 · IN TESTING

The next view
of your cellar.

We’re testing camera-assisted cellar capture: walk the shelves with your phone, record label numbers and see which areas need another look. A clearer path from a physical cellar to a usable inventory.

A phone scanning numbered wine bottles in a cellarAn illustrated cellar rack with numbered bottle ends. The phone highlights 024 and 025 as captured and 026 for another look. This is a concept illustration of the v2 workflow under test.024025026027028029030031032033034035036037038039040041042043044CELLAR A / NORTH WALLCellar capture024 ✓025 ✓026 ↻2 labels captured1 needs another lookContinue along shelfA walking pass. A visible record. A more complete picture.
V2 workflow concept under test. Illustrative numbers and interface; not a product screenshot.

Capture the numbers.
Explore labels across a whole shelf, with the phone guiding each pass.

Know what needs a second look.
Coverage and rescan cues are part of the workflow being evaluated.

Validate before relying on it.
Real-cellar recognition and count accuracy are still being tested.

BUILT FROM THE SERVICE UP

A practical beginning.
A bigger cellar vision.

The foundation: photograph labels, review records and understand opened-bottle activity.

The direction: camera-assisted cellar inventory, receiving and more connected wine-list updates.

Future capabilities are in development, with no announced release date. Recognition accuracy and workflow savings need validation in real service.

FOR A MORE CONSIDERED WINE PROGRAM

Good wine deserves
good operations.

Follow the next chapter of Peynaud.

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