HOW CAIVE WAS BORN

We are Vincenzo and Luigi, two sommeliers, colleagues turned friends, who in 2017 decided to open a restaurant in Bari.

Our passion for wine has always driven us to want to offer customers an impeccable experience, but we soon ran into a very common problem: managing the wine list and cellar in our restaurants.

Those who work in the dining room know this well: it often happens that a customer orders a wine and discovers that it is not available. It is an embarrassing moment. But worse has happened to us. About a year ago, a customer at our table orders a bottle that unfortunately was not in stock. He chooses another, same story. And yet another, ditto. At that point he literally loses his patience and decides to leave. We were mortified.

That episode made us realize that we had to find a solution. We couldn’t let a detail like a misaligned wine list and out-of-date cellar inventory ruin our guests’ experience. That’s how the idea for Caive was born: intelligent wine inventory management with a digital, always-up-to-date wine list that allows restaurateurs, wine merchants, maîtres and service staff to show customers only the wines actually available in real time.

But of course we didn’t stop there: we got carried away and decided to integrate a virtual Sommelier as well, who thanks to a complex artificial intelligence algorithm is able to recommend the best wines and food and wine pairings, thus also solving the problem of the shortage of experienced staff in the dining room.

Today Caive is not just a technological solution, but our way of enhancing the culture of wine and hospitality, helping restaurateurs offer impeccable and memorable service to their customers.

Our motto?

“From restaurateur to restaurateur.”