Explore Our Services

Beverage concept and menu development

• Cocktail lists, non-alcoholic programmes, wine/beer curation

• Seasonal rotations based on local availability

• Local supplier sourcing

• Identifying regional farms, distilleries, microbreweries, roasters, foragers, etc

Training and education

• Training on techniques

• Flavour theory

• Sustainability and guest storytelling

Operational consulting

• Cost control

• Workflow design and bar ergonomics

• Sustainability integration

Brand and identity support

• Signature drink creation

• F&B concept branding tied to locality

Menu engineering and profitability analysis

• Data-driven item performance review

• Cost optimisation