Services for All Stages of Hospitality

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

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 creation

  • Food and beverage pairing formulation

  • Strategic menu design

  • Specializing in education and cocktail development

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

stephanie gonnet west bev consulting

EDUCATION AND SEMINARS

west bev consulting cocktail

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 that are eager to learn and develop their hospitality IQs.

  • Preparing a seminar on a specific subject matter (historical, service, cocktail creation, philosophically focused)

  • Curate panels of experts with extensive, diverse and complimentary backgrounds

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

  • Set purchase leveraging based on product mix

  • 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

EVENTS PROGRAMMING


Events have a different set of needs and circumstances to cater to, fortunately we have done events for over 15yrs 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 ownership

  • Collaborations with local chefs, restaurants, and organizations