NA:EUN Hospitality, the restaurant group behind Atoboy, Atomix (2 Michelin Stars), and Naro in New York City, uses BinWise as the foundation for beverage inventory accuracy, cellar visibility, and operational discipline across three distinct concepts. Led by Beverage Director Jhonel Faelnar, the team relies on BinWise daily to manage wine, spirits, and non-alcoholic SKUs across multiple teams, without relying on spreadsheets or manual inventory systems.
“You’re flying blind without inventory. When you’re running a business instead of a passion project, numbers really matter.” - Jhonel Faelnar, Beverage Director, NA:EUN Hospitality
About NA:EUN Hospitality
NA:EUN Hospitality operates three of NYC’s most acclaimed dining concepts. Each restaurant has a distinct beverage identity, with different wine list sizes and service models, yet all require the same standard of precision. Each restaurant needs to know what’s in stock, what’s depleted, what’s been miscounted, and what cannot be offered during service.
“BinWise removes the pain and agony from managing a program and allows us to do the job we love, providing great food, great wine, great drinks and great hospitality.”
Across the NA:EUN Hospitality group:
- Atoboy: ~200+ wine selections, plus liquor and non-alcoholic beverage SKUs
- Atomix & Naro: ~500–600 wine selections each, plus spirits and additional beverage SKUs
- Total program footprint: ~3,000 unique bottles with an estimated inventory value of ~$330,000
Key Takeaway: For multi-concept, Michelin-caliber hospitality groups, like NA:EUN Hospitality, BinWise provides a single, reliable system to manage high-value beverage programs with accuracy and confidence. By combining fast inventory counts, detailed reporting, and centralized visibility across locations, BinWise helps protect list integrity, reduce errors, and maintain the operational standards required at the highest level of dining.
The Challenge: Scaling Inventory Accuracy Across Three Concepts
Before standardized systems, beverage programs often relied on spreadsheets and manual processes. Jhonel has seen firsthand that spreadsheets can work for very small programs, but quickly become risky once you scale.
“Working with a spreadsheet is manual. It does work for tiny programs. But once you reach a certain threshold, a system is important.”
With multiple beverage teams and many hands touching inventory, NA:EUN needed a consistent framework that would:
- Reduce clerical errors and interpretation gaps
- Standardize workflows across different restaurants
- Support inventory accuracy and variance investigation
- Protect the guest experience by minimizing 86’d items
The Solution: BinWise as a Daily Operating System
NA:EUN Hospitality has relied on BinWise since Atomix opened in 2018, and uses it as a daily operating system across Atoboy and Naro as well.
Jhonel highlights one of the most important operational benefits: the ability to manage multiple restaurants efficiently without jumping between tools.
“It’s been very useful to toggle between the different restaurants… I touch it daily.”
Inventory is run location-by-location with separate beverage teams, while Jhonel maintains oversight from the top down:
- Each restaurant has its own beverage manager and team (sommeliers + bartenders)
- Teams scan and submit inventories
- The program then runs variance checks to correct scanning errors and confirm accuracy
Reports and Features NA:EUN Relies On Most
Perpetual Breakdown (Item Type Report)
This is the report Jhonel downloads most frequently because it gives him a flexible snapshot of items in a format he can quickly manipulate for list building and pricing.
“The perpetual breakdown is the report I probably download the most.”
He uses it to:
- Isolate wines for new lists and pricing decisions
- Support internal list-building workflows and macros
- Prepare files for Toast bulk upload
- Maintain a clean, accurate “source of truth” across three concepts
Variance Report
For multi-location operations, variance monitoring is essential for spotting discrepancies quickly and correcting mistakes.
“The variance report is the first thing that really comes to mind. It allows us to fix errors… and keep an eye out for what’s missing or overly counted.”
SmartView Report
While used more selectively, SmartView gives the group deeper insight into sales behavior and performance, especially useful for strategic analysis.
“Using the SmartView function has also been a great thing… although I don’t use it that frequently.”
POS-Connected Depletion
BinWise supports automated depletion when items are mapped properly to the POS, removing manual work and improving day-to-day accuracy.
“If you connect it to your POS, you’re able to auto-deplete once you match items… it automates a few things that really help streamline day-to-day use.”
Inventory Time Saved: 4.5 Hours for a $330K Program
NA:EUN’s inventory cycle is fast, repeatable, and team-friendly:
- Wine inventory: ~2.5 hours
- Liquor inventory: ~2 hours
- Total beverage inventory: ~4.5 hours
- Program value: ~$330,000
- Unique bottle count: ~3,000
“It does really help us speed up… It’s fun when you just have to beep away and you know it’s logging everything.”
To support scanning speed and consistency, the team uses Socket handheld scanners rather than relying on phone scanning.
Results: Accuracy, Accountability, and Michelin-Level Consistency
For NA:EUN Hospitality, BinWise is not just about completing inventory faster, it’s about protecting the integrity of service and enforcing operational excellence across teams.
Operational outcomes they highlighted:
- Reduced errors and missing bottles
- Greater day-to-day inventory confidence
- Standardized workflows across multiple teams and locations
- Cleaner reporting for accounting and monthly inventory documentation
- Stronger guest experience through fewer 86’d moments
Jhonel mentioned that BinWise 100% reduces errors and missing items. He also emphasized that inventory accuracy directly impacts guest experience and restaurant standards:
“Nothing worse than your first guest coming in… choosing something… and the server saying, ‘Sorry, we don’t have that today.’”
For Jhonel, preventing that scenario isn’t a “nice-to-have.” It’s the difference between average execution and serious hospitality.
“You’re flying blind without inventory. When you’re running a business instead of a passion project, numbers really matter.” - Jhonel Faelnar, Beverage Director, NA:EUN Hospitality
Are you ready to streamline beverage inventory like NA:EUN Hospitality? Book a demo to see BinWise in action.