Please introduce yourself and your company.
Somm’It is a team of 25 people who want to place an assistant Sommelier in all restaurants back office, and in all the pockets of their staff and customers.
What does a Restaurant manager or a Sommelier do with beverages? He performs time-consuming back-office tasks in between services. And during services, he tries to enrich customers experience in helping them to select a wine and to enrich their experience. This is theory. Somm’It makes it real and affordable for every restaurant.
Our early adopters are restaurants with digital native chefs or owners and a strong interest in enhancing their customers’ experience.
Somm’It offers three ranges of services through easy-to-use features and data intelligence :
- reduce the complex and time consuming back-office tasks,
- train the staff and educate the customers,
- manage several suppliers with only one tool
At the end of the day, restaurants can save at least one hour and increase their sales by 20%, which doubles their profit.
Jean-Baptiste (CTO) and Gregory (CEO)
How did you come up with the idea?
With a giant market study in 26 wine producing and consuming countries in 2012 and through challenging discussions with the most awarded Sommelier in the world, Gerard Basset.
Plus a bit of systemic approach 😉
What are your expectations of the Program?
Benefit from high class and experienced acting as consultants in several areas (finance, sales, marketing, HR, tech…) and the experiences of mentors involved,
Run pilots with the very engaged team of Metro, first in Paris, then everywhere in Europe,
Share with other incredible entrepreneurs in the program and within the network of alumni.