About SyncBev
Here's our situation. We run Appalachia Kitchen and Tuque's Bar & Grill, two scratch-kitchen restaurants inside Corduroy Inn & Lodge on Snowshoe Mountain, West Virginia, and we've been at it for nearly ten years. We have a wine list we like. We do not have a sommelier.
A dedicated sommelier just isn't in the cards for a mountain restaurant like ours. So the wine falls to our servers. They're great with guests, but knowing every bottle the way a sommelier does takes years of study, and that's a lot to ask on top of everything else a server does.
So we built an app for our own tables. Guests browse the list, get a pairing for what they ordered and ask questions. Our servers had something to point guests to, started recommending wine, and guests ordered more and better bottles.
Then we realized we're not the only ones. Plenty of small, independent restaurants have a good list, a small team and no sommelier. That's why SyncBev exists.
The restaurants
Our fine-dining room, with everything made from scratch by Chef Scott MacGregor.
Our casual bar and grill. Slopeside, elevated food and drink in a more relaxed setting, and also made from scratch by Chef Scott MacGregor.
Who we are
SyncBev is a father-daughter team, David and Lindsay. We've hosted plenty of wine and food tastings at our restaurants. Off the clock, you'll usually find us deep in a game of cribbage or backgammon, splitting a bottle, or catching a game with a drink in hand. The Canucks, the Diamondbacks and the Penguins keep us busy. Here's what's usually in our glasses.
Got a great wine list and no sommelier to sell it? Let us show you what we've built.
Cheers,
David & Lindsay
Founders, SyncBev
SommSync by SyncBev