The Pica Pica (N/A) for Sipeos in Walnut Creek - Housemade Sagrita Verde, Ginger, Lime, Saline, Ritual Agave Alternative
CREATIVE CURATION
People drink and eat with their eyes before anything else, below is our approach to get your guests excited about your beverage offerings.
MENU RESEARCH & DEVELOPMENT
Bespoke Cocktail Creation
(Seasonal, Concept Focused, Classics, Etc)
Spirits, Beer, Wine Menu Curation
Non-Alcoholic Program Development
Food and Beverage Pairing Formulation
Strategic Menu Design
Specializing in Education and Cocktail Development
Stephanie Gonnet and Nora Furst judging a West Bev sponsored cocktail competition at Portland Cocktail Week
CONCEPT DEVELOPMENT
Before opening your project creating a strategy pre and post opening helps everyone stay the course and move forward. Below is a general outline of our approach.
STRATEGIC PLANNING AND DEVELOPMENT
Core Concept Development
Comprehensive Project Strategy
Preliminary Design and Layout Concepts
Financial Forecasting
Vendor and Supplier Relationships
TECHNICAL DESIGN AND LAYOUT
Spatial Planning and Service Flow Design
Equipment and Operations Planning
~ Post Opening ~
Review of Beverage Costing
Systems Optimization for Speed and Efficiency
Service Diagnostic & Improvements
Refining Internal Documents (SOPs, Training Materials, Etc.)
Continued Support & Maintenance
The West Bev Team leading a training on how Non-Alcoholic spirits are made, costed, and best applied at the Wilderton Distillery in Portland, OR
TEAM TRAINING
We build hands-on, knowledge-based training programs that get teams engaged, not just informed. Whether you're a small "mom and pop" operation or a large corporate group, we help standardize communication, sharpen sales technique, and build confident, knowledgeable staff.
Technique-Driven Bartending Implementation
Service & Table Side Sales Techniques
Refined Spirits, Beer, and Wine Tasting and Training
Staff Empowerment and Team Building
Speed and Workflow Training Focused on Time Utilization and Bar Efficiency
Live Demos for Corporate Training Video Libraries
Anthony Caporale, Stephanie Gonnet, Seth O’Malley, Nora Furst speak on a panel at Bar Convent Brooklyn discussing the science, systems, and service of non-alcoholic cocktails.
EDUCATION AND SEMINARS
We have extensive experience showcasing our point of view at multiple international trade events and large scale cocktail weeks, but we also love intimate roundtables with teams eager to learn and develop their hospitality IQs.
Preparing a seminar on a specific subject matter (Historical, Service, Cocktail Creation, Philosophically Focused)
Curate and lead panels of experts with extensive, diverse and complimentary backgrounds
A pour of a Fleurette Gin by New Alchemy Distilling at The Madrona in Healdsburg, CA.
BRAND PARTNERSHIPS
Working within hospitality inevitably means building strong relationships with vendors and distributors. The stronger the relationship with vendors and distributors, the better the communication, pricing deals, and overall awareness of product for everyone involved
~From the Restaurant Perspective~
Create Inventory Pars Based On Cost Goals
Develop Cross Promotional Partnerships that Drive Visibility and Foot Traffic
Create Purchasing Leverage Based on Strategic Recipe Building
Create LTO’s for Holidays, Themed Events and Internal Passion Projects
~ From the Brand Perspective ~
Featured Fundraising Opportunities
KPI-Defined Brand Ambassadorship
Strategic Product Placement in Key Accounts
Nora Furst puts the finishing touches on a cocktail at The Mission Bay in Delhi, India
EVENTS PROGRAMMING
Events have a different set of needs and circumstances to cater to, fortunately we have done events for over 15 years and know how to quickly budget, create menus, and organize set up and breakdowns for bespoke events of all sizes.
Private, Intimate Affairs, to Large Scale Festivities.
Cocktail and Menu Curation Tailored to Event Guidelines and Themes
Coordination of Ingredients, Supplies, and Operational Needs
Liaison Between Caterers, Vendors, Event Coordinators and Event Hosts
Collaborations with Chefs, Restauranteurs, Owners and Organizations