● Consulting + AI for Bars & Restaurants
80% of bars do good volume. Only 20% actually make money.
The difference isn't in the menu or the revenue. It's in having a system behind every drink: real costs, a strategic menu, measurable operations, and data-driven decisions. Every day without that system is margin you're leaving on the bar.
Solo 3 nuevos clientes por mes · 20 minutos · Sin compromiso
bar margin increase in 12 weeks
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more rotation of profitable products
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- Press Play and Turn on Audio
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Bars consulted
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Our System
The method that separates the bars that generate revenue from the ones that actually profit
Five proven phases across 23+ operations in 8+ countries. Not theory — direct intervention with data, AI, and 20+ years behind the bar.
1
360° Diagnostic
We evaluate your operation through the customer's lens: service, costs, menu, processes, and team.
2
Profitability Audit
We analyze every recipe, margin, supplier, and loss point using real data and AI tools.
3
Strategic Design
We create and redesign your menu, concept, and storytelling so every cocktail has a purpose — and a margin built around your identity and reality.
4
Training & Operations
We train your team on the core processes: technique, upselling, service, and hospitality. We optimize workflows and station layout.
5
Measurement & Results
KPI tracking: margin, average ticket, shrinkage, SPLH. We validate improvements with real data.
Our Services
Bar consulting for those who know that improvising is expensive
Each format is designed for a different stage of your business. Click on the one that fits to see full details.
Intensive
The Bar Reset
Full Day
In 6 hours, we uncover what's been broken for months. Diagnostic, audit, and real-time adjustments — with measurable results in 14 days.
1 day
· On-site
Bars that need fast improvements
Most popular
The Bar Takeover
Immersion Week
We go inside your operation for 7 days and transform it from the inside out. Cocktails, costs, team, processes — all rebuilt with 30-day follow-up.
7 days
· On-site + Remote follow-up
Hotels · Bars undergoing deep transformation
Full Program
The Full Pour
100% Beverage Program
Opening without a defined beverage program is flying blind. We design your identity, menu, costs, operations, team training, and brand negotiations — before you pour the first drink.
12 weeks
· On-site + Remote
New openings · Reopenings · Full redesigns
Remoto
SHADÛÛ Remote
Que la distancia no sea excusa para seguir perdiendo margen. Toda la metodología SHADUU en formato digital con sesiones en vivo, IA y entregables profesionales.
Flexible
· 100% Virtual
LATAM · Caribe · Fuera de Florida
How much money are you leaving on the bar by not having a defined program?
What our clients say
Real results. Real words.
"I had the pleasure of working with Anthony Medina at DOYA restaurant in Miami, where he was responsible for developing and managing our beverage program. He brought deep knowledge of spirits, cocktails, and wines, along with creativity and professionalism. His attention to detail and commitment to hospitality had a positive impact on the overall guest experience and complemented our culinary program perfectly."
Erhan KostepenPartner-Chef, Doya Restaurant 
"Anthony has the unique ability to transform a bar into a true business unit — not just brand and cocktails, but profitability, systems, and team performance."
Jordi VidalCEO & Co-Founder, UDON Asian Food · 80+ ubicaciones 
"Working with Anthony was truly an unforgettable experience. We created things I never imagined were possible. He educated an entire community to appreciate and enjoy cocktails. He is — and will continue to be — a pioneer of change. His knowledge, creativity, and passion are unmatched."
Natacha ColladoCEO, Republica Restaurant Rooftop NYC 
"His professionalism, creativity, and precision brought a higher level of sophistication to our beverage program. His attention to detail and mastery of flavor profiles set a new standard at our bar."
David MorilloExecutive Chef, Bar 151 NYC 
"He developed the Asian cocktail menu for both of our locations. He helped us organize the bar, improve processes, and train the team in a practical, straightforward way. He gets involved, connects well with the staff, and makes everything easy to implement."
Katherine AbreuGeneral Manager, UDON USA
Brands that trust us
"More than 23 operations across the U.S. and Latin America. From independent bars to multi-location groups. When data backs experience, results speak for themselves."
Anthony Medina
CEO, SHADÛÛ Hospitality Consulting
Frequently Asked Questions
Before you book your call
Is the call free?
No. It's a 20-minute session where we review your situation and assess whether we can help. No commitment.
How do I know which service is right for me?
We figure that out together on the call. We look at your business, your challenges, and your budget to recommend the right format for you.
Do you work outside the United States?
On-site in the U.S. (Miami, Orlando, and more). Remote for all of Latin America and the Caribbean. Our online service covers any location.
Do you work only with bars, or also with restaurants and hotels?
We work with any operation that has a bar: independent bars, restaurants, hotels, rooftops, clubs, and hospitality groups.
What sets SHADÛÛ apart from other consultants?
We combine 20+ years of real experience behind the bar with business intelligence and AI-powered tools. Every decision we make is backed by data.
Don't wait for the numbers
The beverage program you don't have is the margin you're losing
In a 20-minute free diagnostic, we'll tell you exactly where the leak is. No pressure, no commitment — just clarity.
Only 3 new clients per month · Miami | Orlando | LATAM