Fino Vino isn’t just another CBD restaurant. It’s the city expression of a philosophy that Sharon Romeo and David Swain have been championing since 2006: produce-driven cooking, genuine hospitality and deep respect for the people behind the plate. Known as pioneers of progressive regional dining in South Australia, the duo brought that same approach into the heart of Adelaide with Fino Vino, creating a space that feels grounded, generous and unmistakably local.
Designed by award-winning Studio Gram, the restaurant effortlessly bridges country and city. The room feels warm and inviting, the food lets the produce do the talking, and the experience flexes to suit the moment. Guests might pop in for a quick drink and snack, settle in for à la carte dining, share a tasting menu with friends, or make the most of the $55 Express Menu with a glass of wine included. Add Aperitivo Happy Hour, BYO lunches and dinners, and a steady stream of celebrations, and you’ve got a venue that’s busy in all the right ways.
We spoke with co-owner Sharon Romeo about how Now Book It helps the team stay organised without losing the human touch.
As Sharon puts it, “Hospitality is about people first. The systems should support that, not get in the way.”
One venue, multiple ways to dine
Fino Vino’s biggest strength is also its biggest operational challenge: flexibility. On any given day, the restaurant might be juggling express lunches, drinks-only bookings, long dinners, shared menus and last-minute walk-ins. Every booking looks similar on paper, but in reality, they all need to be treated differently.
Without clear insight into why guests were booking, it became harder to control the flow of service. A table expecting a quick drink doesn’t need the same setup as one booked for a long, celebratory dinner. Booking lengths, table allocation and menu planning all hinge on understanding guest intent, and when that information isn’t clear, the pressure shows up during service.
“We don’t want to be guessing on the floor, If we know what guests are coming in for, we can look after them properly from the moment they arrive,” said Sharon.
Like many experienced operators, Sharon is also deeply invested in relationships. Years of working closely with growers, producers, suppliers and staff have shaped how Fino Vino operates. Adding unnecessary admin or clunky systems into that mix wasn’t an option.
“Running a restaurant already comes with enough challenges, you need tools that make life easier, not harder.”
Bookings that match the way the restaurant runs
Fino Vino has been using Now Book It for over two years, and for Sharon, the flexibility of the platform is one of its best features. Rather than forcing the restaurant into a one-size-fits-all booking structure, Now Book It allows the team to build booking options around how they genuinely operate.
Guests can choose the experience that suits them, whether that’s drinks only, lunch, dinner or specific menu options like the Express Menu. That one small shift gives the team immediate clarity on what’s coming through the door.
“It sounds simple, but it makes a massive difference, we know exactly what guests are booking for, which means we can plan tables, timing and menus properly.”
Booking length controls are another key win. Drinks-only bookings can be shorter and directed to the right areas, while longer dining experiences are given the time and space they deserve. This helps the room flow naturally, even during busy services, and reduces the need for constant manual adjustments.
This means less time spent reshuffling bookings and more time focused on guests.
Keeping the human touch in an increasingly tech-driven industry
For Sharon, technology has to come second to people. One of her biggest concerns with booking systems has always been losing that personal connection, especially when things don’t go to plan.
“As a restaurateur, relationships are everything, with our producers, our team and our guests,” explained Sharon.
Being locked into a system with limited support or slow response times simply doesn’t work in hospitality, where decisions often need to be made quickly.
One of the standout aspects of Now Book It for Sharon is the hands-on support and personal account management. Knowing there’s a real person on the other end of the phone makes a big difference, especially when the business evolves or new ideas come into play.
“I feel comfortable contacting my account manager anytime, If I have a concern or want to try something new, I know someone will actually listen.”
That relationship gives Fino Vino the confidence to adapt their booking setup as needed, whether that’s launching a new menu, adjusting booking rules or setting up an event.
“The support is exemplary, It makes the whole system feel like an extension of our team,” Sharon said.
Using events and gift cards to drive revenue
Fino Vino doesn’t just use Now Book It for everyday reservations. The team also leans on the platform to drive additional revenue through events and gift cards, without adding extra admin.
In 2025 alone, Fino Vino sold over 200 gift cards through Now Book It. That’s revenue Sharon is confident wouldn’t have existed otherwise. Gift cards play a big role around celebrations, holidays and special occasions, and they often introduce new guests to the venue.
There’s also a strong flow-on effect. Gift card diners tend to spend around 20% more when they visit, often turning a planned meal into a longer experience with extra drinks or dishes.
“Gift cards are about sharing the experience, They bring people in for the right reasons, usually to celebrate something.”
Events functionality also allows the team to promote special menus and experiences while keeping all bookings in one place. Everything flows straight into Now Book It, meaning no double handling, no missed bookings and no extra systems for staff to learn.
At the end of the day, the biggest win for Fino Vino is simple, more time spent on hospitality. With bookings running smoothly in the background, the team can focus on what they do best, welcoming guests, telling the story behind the food and creating moments worth coming back for.
“Now Book It just makes things easier, It’s flexible, it works the way we do, and the support is there when we need it,”
For a venue built on connection, care and considered service, that ease is invaluable.
Book a table at Fino Vino
Now Book It tip: There’s a reason these guys are one of Adelaide’s favourite spots for business lunches and drinks after. Don’t miss weekday happy hour from 3-6pm!