Zomm

Zommelier

Non-alcoholic is only the beginning.

A sommelier curates the wine list. A zommelier curates the alcohol-free one, where the best drinks don’t just replace something. They do something.

I’m Amanda Ortega—a zommelier specializing in non-alcoholic and functional drinks. After running a boutique wine shop, I opened a non-alcoholic bottle shop and spent the last two years learning what “non-drinkers” are actually looking for—and which drinks they’ll buy twice.

Flavor, function, ritual, a reason to order. The ones worth a spot on your menu have all four. They deserve more than a mocktail afterthought.

Don’t mock. Modernize.

I help restaurants, bars, and cafes build non-alcoholic drink programs people actually order — menus, sourcing, staff training, and the pours themselves. In person or remote.

Hire a zommelier.

Book a Pour Strategy call →

Seasonal — swap for Dry January on Nov 1

Sober October is the easiest yes on your calendar.

Every October more of your guests aren’t drinking. Most menus aren’t ready for it. The ones that are get talked about.

I’m building Sober October features for a handful of venues this year — a short list of drinks that fit your bar, your prep capacity, and where possible your existing inventory, with spec cards your staff can actually follow.

Menus lock the last week of September. If you want yours on the list, let’s talk this week.

Get on the Sober October list →

The problem

The guests who aren’t drinking are already at your table.

They came with friends. They’re staying two hours either way. The only question is whether they order something with a margin on it, or nurse a soda water and split the check.

Most venues handle this one of three ways: a lonely NA beer in the cooler, a “mocktail” that’s juice with a garnish, or nothing at all. None of those is the reason anyone picks your place.

A real program looks different. A small number of well-built drinks your bartenders are proud to make, priced like the cocktails they sit next to, built from products that hold up.

Services

What I do

Pour Strategy Audit — where most venues start

A structured review of your current non-alcoholic offering — sourcing, menu design, pricing, staff readiness, and presentation. You get a scored report, a prioritized list of what to fix first, and specific products you can order Monday.

Menu development

Drinks built for your bar — your equipment, your prep capacity, your existing inventory where it works. Spec cards, batch instructions, cost-per-pour, and suggested pricing.

Staff training

An hour or two with your team so they can make it, describe it, and sell it. This is the step most venues skip, and it’s the one that decides whether a program survives past month two.

Tastings and events

Guided non-alcoholic tastings for your guests or your staff — a private event, a menu launch, or something recurring.

Brand collaborations

Product sourcing, wholesale, and pairing work with the makers I already carry and the ones I’m still arguing with.

How it works

Three steps

A call

Twenty minutes. What you’re pouring now, what you wish you were pouring, and what your bar can realistically handle on a Friday.

The audit

I come in, work through the menu and the bar, and write it up against the Standard.

The build

Menu, specs, sourcing, training. Then I check back in and we adjust based on what guests actually ordered — not what we hoped they’d order.

Engagements start at scope-based pricing — tell me what you're working with and I'll give you a number on the call. One-off audits, seasonal features, and ongoing programs all available.

Proof

I run the experiment on myself.

Beyond Bottleshop is my own shop — a non-alcoholic and functional beverage retailer in Springfield. Everything I put on your menu, I’ve stocked, poured, and watched people either reorder or quietly leave half-finished. That’s a more useful filter than a distributor’s sell sheet.

You'll find drinks I've chosen on menus around Springfield.

Who’s asking

Amanda Ortega

Zommelier. Founder of Beyond Bottleshop.

Let’s talk

Let’s talk about October.

amanda@thezomm.com · (937) 969-0877 · Springfield, Ohio

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