End-to-end beverage consulting, led by Majken Bech-Bailey
Wine, cocktails and non-alcoholic programmes built for the world's best restaurants.
Majken Bech-Bailey
One of hospitality's most respected wine voices, Majken has designed beverage programmes for some of the world's best restaurants. Her work spans wine, cocktails and non-alcoholic — and the training that makes each programme run on the floor.
A complete beverage programme, built around your venue
Wine lists
Cellar programmes built for your concept and price point — from a tight 30-bin list to a flagship cellar.
Cocktail menus
Signature serves designed and costed end-to-end, backed by Foodlab's own production.
Non-alcoholic programmes
A serious non-alc offer, carrying the same weight as the wine and cocktail lists.
Training & pairing
Service and pairing training that gives the floor team confidence and pace.
From the cellar to the bottle
Most consultants stop at the recommendation. We don't. Foodlab develops, produces and bottles what we design, so a signature serve moves from first tasting to finished product without ever changing supplier. One team. One standard.
Discover
We audit your venue, your guest and your margins, and define what the programme has to deliver.
Design
Wine lists, signature cocktails and non-alcoholic serves, designed and costed for your operation.
Train
We coach the floor team on service, pairing and storytelling until the programme runs without us.
Scale
Winning serves are batched, bottled and produced by Foodlab, ready to roll out across sites.
Restaurants, hotels and hospitality groups — from new openings building a beverage offer from scratch to established venues ready to elevate or scale theirs.
We came for a wine list and left with a complete beverage programme. The signature cocktail she developed is now bottled by Foodlab and serves across all our sites.