Umberto Gibin, Owner
Barbacco and Perbacco, San Francisco

“SmartCellar is invaluable to our customers and employees. It makes the staff’s job easier because half the questions are answered by the device, the other half can be answered by them when they engage in conversation with our customers.  And if you add a precise descriptionof the wine, a profile of the producer, the region – even a map – then it creates dialogue among guests at the table. It’s a very, very useful tool, and acceptance just gets better and better.”

Mauro Cirilli, Wine Director
Barbacco, San Francisco

“We work in an ever-changing industry and SmartCellar is the next step in giving our customers a truly unique experience.  The new technology allows us to customize and update the iPad regularly to include new menu items, information and even pictures.  Our customers are very sophisticated because we are located in downtown San Francisco.  They love the touch-screen device and I find it leads to a different and interesting kind of discussion in our restaurant.”

Andy Downton, Restaurant Director
Gordon Ramsay at Claridge’s, London

“We have been using SmartCellar since August 2010 and it has been very successful. Although a few guests were a little bit skeptical at first, we found that once we had explained the green benefits of replacing a paper list with a high-tech solution they were very happy to give it a try. Now both our new and regular guests really like using the iPads and they have become a firm fixture in the Gordon Ramsay at Claridge’s dining room.”

Sam Lindsley, Director of Operations
Lola, a Michael Symon Restaurant

“The Incentient team is very involved and responsive when it comes to customizing the software for us. We’ve added many categories beyond just wine, including our beers, spirits and specialty cocktails. Our guests are extremely interested in the touch-screen menus – everyone wants to see it and use it. The device has helped us sell more wine, enhance our reputation and connect with our customers. SmartCellar is the new ‘wow’ factor and I have already recommended it to others like Aramark. There are now 100 iPads in the suites at the arena where the Cleveland Cavaliers play.”

Tim Wilson, Wine Director
CUT, Wolfgang Puck Fine Dining Group

“We are progressive when it comes to the guest experience in our restaurants. SmartCellar is helping us do that. When passed around the table, it creates great dialogue and interest among our guests. Those who are less knowledgeable about wine find SmartCellar less intimidating and easier to use than traditional wine lists. And our staff loves it because it’s cutting edge and gives them something to talk about.”

Coni Thornburg, General Manager
Calistoga Ranch

“We are located in the Napa Valley so it is important that we have the ability to manage our inventory easily as it changes very quickly. At Calistoga Ranch we are surrounded by 400+ wineries so working with a “real time” system like SmartCellar is a great advantage. SmartCellar also highlights promotions and special offerings easily, so when we have run through our stock, we can simply end the promotion with a key stroke. I believe SmartCellar can become the key to building wine sales among restaurant customers. The iPad is more than just a wine list, it tells a story and enriches the overall experience between the consumer and the wine maker.”

Paul Moran, Operations Director
Australasia, a Living Ventures Restaurant, U.K.

“As a new restaurant, we wanted to do things more innovatively for our customers. SmartCellar is one of those innovations, and now has become a standard part of what we offer because people find its one of the unique aspects of our restaurant. But none of that would have been possible without Incentient’s excellent leadership in implementing the technology. What has really impressed me about SmartCellar has been how well Incentient has been able to support us here in the U.K. all the way from New York. They are clear with timelines and deadlines – we’ve had no problems with the time differences – and I really can’t compliment them enough in every way.”