Bar consulting
A great bar runs on what's in the glass and what's on the books.
I help bar and restaurant owners fix both sides at once — menus that sell, floors that run smoothly, teams that know what to do, and margins that actually hold up after payroll and pour cost.
What I work on
Five ways to spend an engagement
How an engagement runs
Five stages, start to finish
i.
Audit
A full shift observed floor-side, plus a look at your POS data, cost sheets, and current menu.
ii.
Design
Menu, pricing, and workflow changes drafted and priced out before anything goes live.
iii.
Train
On-site sessions with your bartenders and managers on the new menu and process.
iv.
Launch
I'm behind the bar for opening nights to troubleshoot in real time.
v.
Track
A 30-day check-in on cost and sales data to confirm what changed and adjust what didn't.
Most bar consulting stops at the recipe card. The recipe card was never the problem.
Bars rarely lose money because the drinks are bad. They lose money because the well is disorganized, the pour cost was never checked against the menu price, or the team was never taught the shortcuts that keep a rush from turning into a wall of tickets.
I've spent my career on both sides of the bar — building drink programs and running the p&l behind them — so an engagement always covers the recipe and the register.
Tell me about your bar
A 20-minute call to talk through where things stand and whether a full engagement makes sense — no charge, no pitch deck.