03 / SERVICES
Cocktail & Menu Development.
I've always enjoyed making a good cocktail, but there's a big difference between creating something you're proud of and producing it consistently when the bar is three deep. I've been on both sides of that equation, and I believe the best drinks menus are the ones that get that balance right.
WHAT I DO
What this involves.
Whether you're opening a new venue, creating a drinks menu from scratch or giving an existing one a bit of attention, I can work with you to develop something that suits your business and the people drinking in it.
Creating the types of drinks your guests actually want is crucial. There's no point putting the most intricate, perfectly balanced Martini imaginable on your menu if you're selling 150 Zombies every Saturday night. A good drinks menu should have some personality, but it also needs to reflect what your customers enjoy.
I'll work with you on everything from developing recipes and costing drinks to preparation methods, specifications and training your bartenders. Making sure the team can deliver the finished menu consistently is just as important as coming up with the drinks in the first place.
The aim is to create a menu you're proud to serve, your customers enjoy ordering and your team can comfortably produce during a busy service.
AREAS COVERED
What we can work on.
- Cocktail concepts
- Recipe development
- Menu costing and pricing
- Drink specifications
- Preparation systems
- Menu rollout and training
EXPERIENCE
A good drink is only part of the equation.
I've spent a large part of my hospitality career behind bars, making drinks, training bartenders and managing teams through some very busy services. I've seen firsthand how much difference a well-organised bar and a properly thought-out drinks menu can make. I've also learned that the most complicated drink on the menu isn't necessarily the best one. Sometimes a relatively simple recipe, made really well and presented properly, is exactly what a venue needs. When I develop a menu, I'm thinking about the people making the drinks as much as the people ordering them. How long does each drink take to prepare? Can the ingredients be used across the menu? Is there enough preparation in place? And perhaps most importantly, can the team still make everything properly when the bar is three deep? That's what turns a collection of good cocktail recipes into a menu that actually works.