“What would a Michelin-starred restaurant do?”

Applying service-level thinking to ecommerce and customer experience

Brodie Meah, co-founder of Top Cuvée, shares how a hospitality-first mindset became the foundation for a wine brand with real staying power. From fine dining in Melbourne to bike courier bottle drops in North London, we cover how community, consistency and a sense of humour helped shape the Top Cuvée story.