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.
Pre-Opening
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 WORK
People drink and eat with their eyes before anything else,
below is our approach to get your guests excited about your beverage offerings.
MENU DEVELOPMENT
Bespoke cocktail creation (seasonal, concept focused, classics, etc)
Spirits, Beer, Wine menu curation
*something non-alc*
Food and beverage pairing matrix
Strategic menu design
Specialization of Non Alc 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
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 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
To expand: This bucket is the most under-built relative to its likely strength (trade show / conference experience really differentiates us from the sea of other consultants). Consider naming 1–2 events or organizations you've presented for (Tales of the Cocktail, BAR Convent, regional cocktail weeks, etc.,), or describing a signature seminar topic you're known for. Even a single named example here would do more for credibility than anywhere else in these six buckets
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
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