What a bottle cost, why it was bought, what it is worth today, what was poured against it and what the house decided when it disagreed. That knowledge is real, and most of it lives in spreadsheets and one person’s head. Aivin gives it one place to live: a Record that valuation, signals, pairing and service all work from.
Get your free cellar report The working platform, on a real cellar
Photograph — Igor Rand / Unsplash
Aivin reads from BinWise, Backbar, Toast and their peers, and never writes to your point of sale. The Record sits alongside what you already count with, not on top of it — the counting stays where it is and the knowledge about it comes here.
Inventory software tells you what you counted. A guest-facing list hides a bottle once it is gone. Neither one tells the floor that the fourth course has two bottles behind it and forty covers booked.
Load the menu at tonight’s cover count and Aivin does the bottle math per course: which courses the bins cannot cover, which are short for the room, what to open instead, and what to buy so it does not happen again next Friday.
A pairing pour is three ounces and a 750 holds just over twenty-five, so eight pours a bottle before spillage and a taste for the somm. Six courses is eighteen ounces a guest, which is just under four standard drinks across the flight.
Forty covers on a six-course pairing is thirty bottles across the flight, five per course, and you want a spare or two behind each course or a single 86 becomes a floor problem mid-service. That is the calculation Aivin runs against your bins. It is also the calculation you can do on the back of a docket, and if your current system will not do it for you, that is the gap.
Twelve dishes, the wines poured against them, the structural reason each worked and the pairing each one avoided — lifted verbatim from real service menus as they were run in working restaurants. Not generated and not paraphrased.
The protocol underneath has been reviewed against 800+ menu pairings across 3,500+ courses in an independent review commissioned by Aivin. Where it was overruled, the correction went into the rule rather than into a preference log. That is why the tool makes a sommelier say why.
real service menus from working restaurants
With a handful of pairings I chose wines for reasons the AI could not have known — menu context, the flow between courses, preparation styles. That is the gap between a sufficient pairing and an excellent one.
Founded by Brian Winter and built with Pyxl, a product and engineering studio that has been shipping software of this kind for two decades.
The cellar in the platform is demonstration data, dated July 31, 2026. One property in it has never been valued, one is too thin on comparables to be certification-ready, and two courses on the menu cannot be covered. Those are not gaps in the build. They are the states a real cellar turns up in, and the status page says which figures are real.
Nobody in this category will give me a number.
From $750 for a cellar under 400 lots, and $375 to re-certify against a new effective date. Published, not quoted. Larger cellars scale by lot count on the same scale. An outside appraiser runs $2,500 to $6,000 and often rebuilds the schedule from scratch, because nobody kept the working from the last one.
Is this software I can use, or a pitch deck?
The free cellar report, delivered by a person in five working days, and nothing else. Subscriptions open to founding houses when their room goes live, and every price is already published so you can decide without booking a call. Nothing is invoiced until a room is live and you have signed off on it.
