Why this exists
I needed software built by a sommelier, not a programmer.
Twenty years in restaurants, the last nine leading floors and cellars, and I have never found a good time to count. You start early, before the building wakes up, because that quiet is the only uninterrupted stretch you’re going to get. And you’re still not done when the doors open.
So you put it down. You walk the floor, you read the room, you give guests the version of you they came for — because that is the job, and because a distracted somm costs the room money. Then service ends, and you go back to the count. Leadership needs the numbers on time, and the numbers don’t care what time you started.
There is only so much capacity in a person. Every hour spent reconciling a spreadsheet is an hour not spent on the floor, not spent on the list, not spent with your team. That cost is real and it never shows up in a variance report.
Binterra exists to give that back. Onboarding, counting, service — everywhere I hit friction, I built something to remove it. It was never going to come from a product meeting; nobody there had lived it. So I built it myself — between shifts, because I needed it to exist.
Daniel Webber
Certified Sommelier · Wine Director · Founder of Binterra
How it works
The whole life of a bottle, one system.
From the day it arrives to the day you reorder it, one system carries a bottle through its entire cycle — and far less of that cycle runs through you.
Every invoice, read and kept.
Scan an invoice from a phone or a scanner. Binterra reads it, learns how each vendor writes, and records the cost against the wine. The original document stays on file.
Depletion without the data entry.
Every sale draws down the correct measure, matched to the bottling it came from — a whole bottle, a glass pour, or a cocktail’s component spirits.
The count, start to close.
Your team counts together, at once. Variance is surfaced and ranked by dollar impact, then resolved quickly — so the count is closed, not chased through the week that follows.
One order, every supplier.
Enter the wines you need on a single page. Binterra sorts the order by distributor and sends each purchase order where it belongs.
On the floor
Find any bottle without leaving the floor.
A guest asks for a wine and the answer’s already in your hand: how many are left, and exactly where it sits: the main cellar, the liquor cage, an offsite locker, down to the bin. You know it’s there before you go for it, instead of walking back to the table empty-handed.
What’s included
One flat subscription. Everything in it.
No per-seat pricing, no per-count pricing, and no charge for the modules that make it work. We’ll talk numbers once we know how many outlets you’re running.
- Unlimited users and unlimited counts
- POS integration and automatic depletion
- Full wine data model: producer, cuvée, vintage, appellation, format
- Bar and spirits inventory included
- Invoice capture and vendor tracking
- Support direct from the people who built it
Priced per location. Onboarding scoped separately. For a quote, email sales@binterra.app.
Questions
The things people ask on the first call.
What does it cost?
A flat subscription per location, everything included, no per-seat fees. Onboarding is quoted separately — if your list is in reasonable shape it’s quick, and if it needs real cleanup we’ll scope that up front so there’s no surprise on the invoice. We’re still settling the subscription figure as we take on more programs, so we’d rather quote you honestly than post a number we might change. For a quote, email sales@binterra.app.
Do I have to switch POS?
No. Binterra reads from your existing POS. Toast is supported today, and we add providers when a customer needs one — the integration layer was built to be swapped, not rewritten.
Can Binterra handle my POS buttons?
Yes. As wines come and go, Binterra prepares the bulk changes for you. New buttons for what you’ve added, retirements for what’s sold through, all as a file you upload to your POS. Toast today. You run the upload yourself, so nothing on the register changes until you’ve looked it over.
How long does onboarding take?
Getting your cellar into the system is the real work, and we do it with you rather than handing you a CSV template and wishing you luck. Most programs are counting within a couple of days. We look at your existing data first and scope the effort before you commit to anything.
I’m already on another system. Is switching a headache?
No, and it isn’t on you. Export your catalog from wherever it lives now and we bring it across, resolve the producers, and load your cellar with you. You’re not re-keying inventory by hand. It’s the same hands-on onboarding whether you’re coming from a spreadsheet or another platform.
What if my wine list is a mess?
It is, and that’s expected. Every list we’ve seen has been. Binterra resolves producer names against a curated reference set, so “Dom. Roulot”, “Domaine Roulot”, and “Roulot” land on the same producer instead of becoming three products. How much hands-on cleanup is left after that depends on what shape your data is in, which is exactly what we scope before quoting onboarding.
Is there a mobile app?
Yes. Binterra for iPhone is on the App Store, and it’s what you count with. Scanning, partial bottles, and multiple people counting at once all live there. Reports, invoices, and the catalog stay on the web, because nobody wants to build a wine list on a phone. Find it on the App Store.
Does this handle spirits, beer, and cocktails?
Yes. The bar side runs on the same engine, including cocktail specs that deplete their component bottles when a drink rings in.
Is my data isolated from other customers?
Yes. Enforced at the database level with row-level security, not just in application code.
Can I try it myself before talking to anyone?
We run the demo with you rather than posting an open login. It’s a short call, against real data, and you’ll know inside fifteen minutes whether this fits your program.
You didn’t get into this to count bottles.
Every hour Binterra saves in the back office is an hour on the floor — with the guest, the pairing, the reason the book has your name on it.