Your POS. Your call.
SyncBev looks at what the whole table ordered — not one dish — and finds the bottle that carries all of it, priced and in stock right now. Connect your POS and it updates itself; skip it, and you stay in control of the list.
One source, every surface
Start managing your list yourself, or connect your POS and let prices and 86'd items update from the system your team already runs during service. Connected, stock is checked automatically every 5 minutes and the full menu every 24 hours — or a manager can force a sync from the back end anytime, and that one's instant. Either way, it's your call.
QR code at the table, tablet at the host stand, a kiosk by the door, or the app on a server's own phone — all reading the same live list, so nobody shows a guest something you don't have.
Generate a customizable, print-ready PDF straight from the live list whenever you want a physical menu. It reflects today's prices, not last month's.
Servers see what's live. Managers see what's changed and when. Owners see the whole program — without anyone digging through the POS to find it.
Optional, whenever you're ready
Connecting isn't required to get started — it just means your list updates itself when something's out of season, out of stock, or 86'd, instead of you updating it by hand.
How it works
Step one is optional. Send us your menus and you're live without ever connecting a POS — connect it now or later, only if you want prices and 86'd items to update themselves.
If you want it, point SyncBev at the POS you already run and it reads what's pourable and what it costs — nothing to re-enter. Skip this and manage your list yourself instead.
A manager checks what SyncBev generated — descriptions, pairings, pricing — before any of it reaches a guest.
Kiosk mode, sign-in, the works — we configure every tablet for you in under ten minutes. No IT department required.
Approved, and rendered everywhere at once: tablet, guest phone, printed menu. All reading the same source, whether that source is your POS or the list you keep updated yourself.
What it actually costs you
Expertise that can't scale
Your wine director can hold a table for ten minutes. They cannot hold every table. Everywhere else, the recommendation comes from whoever picked up that section tonight.
The list moves faster than the staff
New vintages, new allocations, a bottle 86'd at seven o'clock, and a floor that turns over twice a year. Pre-shift can't keep up with it. A sync can.
The safe pour wins by default
An unsure server recommends the glass they've poured a hundred times. That's not a lost sale you can find in a report. It's margin that never shows up at all.
The core claim
Everything else follows from that. Give SyncBev your menus and a manager approves what it generates — that's all it takes to get started, no POS connection required. If you do connect the POS you already run, it becomes the system of record and your list updates itself as prices and inventory change; either way, it renders to three surfaces — tablet, guest phone, printed menu — that never disagree with each other. Here's what that actually buys you.
A guest who can see the whole list, get a pairing for the dish they just ordered, and ask questions without flagging down a server buys up. Industry benchmarks put beverage upsell at 15–35%, and premium pours benefit most, because discovery — not price — is the constraint. Nobody orders the $28 pour they didn't know existed.
Every pairing note ever printed on a menu is one wine for one dish. But four people ordering four different things buy one bottle — that's the moment the sale is actually made. SyncBev looks at what the whole table ordered across every plate and finds the bottle that carries all of it, or says plainly that nothing does and offers two. That's the difference between four $16 glasses and one $82 bottle, at better margin, with the table feeling better served — and it's what an actual sommelier does when you ask "what should we get": they don't pair per plate, they ask what everyone's having.
Guest picks a whiskey, server returns to say it's out. It's the most expensive service failure in the program, because it lands right when the guest has committed to spending more — and it's worst at the premium end, where they've committed the most. Live sync means the list a guest sees is the list that exists.
Some guests won't scan a QR code or touch a tablet — and today those are exactly the guests handed the stalest information, because the printed menu is the thing nobody reprints. Print isn't a lesser tier; it's the surface that most needs the sync.
A somm can hold one table for ten minutes, not forty. Everywhere else the recommendation comes from whoever picked up that section, and an unsure server defaults to the glass they've poured a hundred times. This doesn't replace training — it makes it stick between shifts.
A somm-level tasting note for every SKU, food pairings against the actual current food menu, and a print-ready menu generated in a minute. Most upscale independents can't staff this, and don't try.
Why it holds up under scrutiny
No AI copy reaches a guest or a printed page unreviewed. That's the answer to the objection every wine director will raise.
When enrichment can only identify a producer, not a bottling, it says so — it won't invent a tasting note or a critic score, and your servers get the same hedge to pass along. Confidently guessing wrong is the real risk in this category; most tools don't even try to catch it.
A new shipment surfaces as a mismatch in your own system, rather than silently printing last year's scores.
It depends on knowing tonight's actual order — something a printed menu or a static, one-note-per-SKU tool can never know. That's not a feature gap a competitor closes in a sprint.
Beyond the list
Every pairing note ever printed on a menu is one wine for one dish. But four people ordering four different things buy one bottle — and that's the moment the sale is actually made. SyncBev looks at what the table ordered across every plate and finds what carries all of it, priced and in stock right now.
Most restaurants start with Sync — your credentials are already in the system, so moving up to table-level pairing later is a toggle, not a new sale.
"As long as the POS is right, the list is right. Everywhere."
