After 20 years in the industry, my job isn't to tell you what to do from the outside. It's to step behind your bar with you, put my experience at the service of your operation, and leave you with the tools to make the results last.
"I know these problems because I've lived them. I've been behind the bar for 20 years. And what I learned is that most owners don't need someone to point out the obvious — they need an ally who steps in with them, measures what matters, and helps them fix it."
I started as a bartender in Venezuela. I worked with 80+ location chains like UDON. I designed and led beverage programs in Miami, New York, Europe, and Latin America. I competed, judged, and trained bartenders for two decades.
What sets me apart from other consultants is that I understand both sides: the craft and the business. Every recipe I design has a calculated margin. Every process has an operational purpose. And every decision is backed by local market data — not intuition.
"Working with Anthony as our mixologist, his professionalism, creativity, and precision brought a higher level of sophistication to our beverage program. His attention to detail set a new standard at our bar."
Each phase is designed so you see what I see, understand why it matters, and know exactly how to sustain it afterward.
On a day prior to the Full Day, I visit your bar and experience it the way your guest does. I observe the full operation: timing, service, rhythm, order, missed opportunities. Then I show you what I found — so you see your bar with fresh eyes.
We sit down together and review the cocktails with the biggest impact on your business. We analyze real cost, portion control, build times, unnecessary complexity, and where the opportunity to improve margin is — without changing what makes you, you.
I work directly with your team — not lecturing them, but executing alongside them. Jigger use, portion control, build technique, sequencing, ice, glassware, garnish, and movement flow under pressure.
We redesign together what happens behind the bar: mise en place, station layout, tool placement, glassware, service flow, and opening, service, and closing criteria. I walk you through every change so you understand the why.
We close the day together — you and me, looking at the numbers. Margin, timing, errors, shrinkage, execution. I leave you with clear priorities, a simple plan, and the follow-up criteria to capitalize on everything we worked on — without depending on me.
Everything I leave in your bar is designed to work and stay consistent. Because my job is to give you clarity and independence.
The 5 key findings from your operation, their real economic impact, and the prioritized immediate actions. One page, no filler.
A technical spec sheet with Good/Better/Best costing, service SOP, pricing structure, and a procedure your team can replicate without variation.
A system to read your bar's health in 3 minutes a day, pulled directly from your POS. No Excel, no complicated dashboards. A daily operational traffic light.
Opening, closing, batches, mise en place, garnish, and daily setup. Print-ready, designed to post at the bar and use starting tomorrow.
Your bar's layout redesigned so the team moves better, not harder. Speed rail, tools, glassware, and workflow built around your specific reality.
Beverage margin increase
Average ticket increase
Reduction in shrinkage, errors, and rework
Post-intervention follow-up included
I don't promise miracles. I promise clarity, direction, and the right tools. Results are something we build together.
A Full Day fixes what's urgent in 6 hours. An Immersion Week builds systems in 7 days. But if what you need is a complete beverage program — from concept to management dashboard, including brand negotiations — you need The Full Pour.
If within the first hour of working together you don't feel clarity, don't see direction, don't sense that this is going to change something real in your operation… we stop. No charge.
Because if I can't demonstrate value to you in 60 minutes inside your bar, I haven't earned the other five hours.
That's how I work: I prove it first, then I ask for trust.
3 hours of field analysis (mystery shopper) plus 6 hours working directly at your bar with your team — 9 hours total. Includes a pre-analysis before the day and a 14-day follow-up to ensure the changes hold.
The bar manager and the full bar team. One decision-maker (owner, GM, or F&B Director) at the kickoff and the close. It's important that whoever makes decisions sees the findings firsthand.
Not in the traditional sense. This is a hands-on intervention where I work side by side with your team: I diagnose, correct, standardize, and leave you with ready-to-use tools. Everything happens at your bar, in real time, with your actual operation. It's also not a cocktail menu creation or recipe development session — it's a review of what you already have, optimized.
Quick wins are applied the same day. KPIs are tracked starting the next day. At 14 days, we validate the improvement together using your POS data. Results depend on your team executing with discipline what we worked on.
Access to the operation, your current menu, key recipes, basic cost data, a willing team, and a POS sales report. I handle everything else.
Yes, anywhere in the United States and Latin America. Travel and accommodation are quoted separately.
Book a 20-minute call. You tell me about your bar, I ask the right questions, and I send you a custom quote within 48 hours. No commitment, no pressure.
Book a 20-minute call. Tell me about your bar, I ask the right questions, and I send you a quote built around your reality. No pressure. Just clarity.
Only 3 projects per month · Miami | Orlando | LATAM
