Why bistros lose margin without sommelier-grade upsell
A 65-cover bistro in Mont Kiara with RM90 AOV depends on beverages and dessert for 30-40% of margin. When the sommelier isn't on shift, beverage attach rate drops 25-40%.
Dessert miss is even worse: most customers say no to dessert because they were not asked at the right moment (after main course delivery, when they're 60% full).
What MenuBase does for bistros
Customer scans QR at table, browses menu. When they add a main course to basket, MenuBase surfaces a wine pairing suggestion based on the dish profile (red with steak, Riesling with seafood).
When the basket state hits 'main meal complete' (typically 25-35 min after sit-down based on table-turn data), the menu surfaces a dessert prompt.
Customer experience stays elegant: the prompts are contextual, not pushy.
What MenuBase does NOT do for bistros
No reservation system integration. Your existing reservation tool (Chope, eatigo, direct WhatsApp) continues to manage bookings.
No sommelier replacement. The system surfaces pairings, but the human sommelier (when on shift) still owns the recommendation experience.
Pricing for bistros
Bistros typically run 90 to 120 menus tier (RM78-99 a month) given menu depth and wine list breadth.
WhatsApp +60175981858 to model your specific menu.