We focus on real service conditions: the drinks you actually sell, the stations your team actually use, and the standards you want to protect as you grow. Support can be delivered on-site, online, or through a mix of both, depending on your venue and goals. For new openings or relaunch projects, we can also help you design practical station layouts, tools and equipment lists, backbar setup, prep systems, and training materials so your team is ready before day one.
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Format: on-site, online, or hybrid sessions
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Team size: from individual coaching to small bar teams
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Where: Kuala Lumpur and Southeast Asia for on-site work, remote support available online
This is for you if…
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Your team changes often and drink consistency suffers.
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Peak-night service is slower than it should be.
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Your classics and signatures are not written clearly or followed consistently.
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You want bartenders to improve faster with clearer guidance and less guesswork.
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You need support that can work on-site, remotely, or across multiple locations.
Key outcomes
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Consistent classics and signature drinks with clear specs the whole team can follow.
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Faster ticket times on busy nights, with less stress for the team.
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Better station setup, prep flow, and hygiene standards.
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Clearer training systems for onboarding new staff.
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SOPs, recipes, and service standards that remain usable even after the sessions are over.
What’s included
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Assessment of your current bar setup, workflow, menu, and team needs, on-site or online.
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Tailored training sessions for your team, including theory, tasting, practical coaching, or remote guidance.
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Standardised recipes for classics and signatures, aligned with your concept and targets.
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Station setup maps, prep and batching notes, hygiene standards, and opening and closing checklists.
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Simple SOPs for service sequence, communication, quality control, and consistency.
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Optional refresher sessions, remote follow-up, or train-the-trainer support for senior staff.
Training led by Riccardo Grechi:
head mixologist, bar consultant, and trainer
Riccardo Grechi is the founder of The Double Strainer and a hospitality professional with more than 10 years of hands on experience in bartending, mixology, menu development, bar operations, and staff training.
His work combines practical bar knowledge with structured training, helping individuals, bar teams, and venues improve drink quality, consistency, service standards, and operational performance.
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10+ years of experience in bartending, mixology, bar management, and beverage consulting
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Training experience with hotel and hospitality teams, including five star service environments
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Multiple diplomas and professional certifications in bartending, mixology, and whisky
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Award winning mixologist with international hospitality experience
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Created 40+ cocktail menus for different concepts, venues, and operational needs
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Strong background in menu design, SOPs, service systems, prep organisation, and bar team development
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Focused on real world application, not only theory, so training can be used directly in service
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What your training can look like
Every training programme is adapted to the person, team, or venue. Below are a few examples of how the sessions can be structured.
Beginner Bartender Foundation
For individuals or junior team members who need strong basics before working confidently behind the bar.
Focus areas:
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Bar tools and station setup
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Shaking, stirring, building, and basic dilution
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Classic cocktail structure
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Cleanliness, speed, and service habits
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Basic garnish and presentation standards
Possible outcome:
A bartender who understands the fundamentals and can work with more confidence, structure, and control.
Hotel Bar Team Consistency
For hotels, restaurants, and venues where different team members need to prepare the same drinks with the same standards.
Focus areas:
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Standard recipes and specs
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Mise en place and prep organisation
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Service sequence and drink consistency
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Batch prep, garnish standards, and handover notes
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SOPs for smoother daily operations
Possible outcome:
A team that prepares drinks more consistently, with clearer standards and fewer service mistakes.
New Menu Rollout Training
For venues launching a new cocktail, mocktail, or seasonal drinks menu.
Focus areas:
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Drink explanation and storytelling
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Recipe specs and build methods
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Garnish, glassware, and presentation standards
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Staff tasting and service notes
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Upselling language and guest interaction
Possible outcome:
The team understands the menu, can explain it properly, and serves each drink with more consistency.
Advanced Mixology & Technique Session
For bartenders or teams who already know the basics and want to improve technique, creativity, and technical control.
Focus areas:
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Clarification, batching, acids, infusions, syrups, and zero proof structure
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Balance, dilution, texture, and aroma
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Ingredient development and recipe correction
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Modern cocktail techniques adapted to real bar service
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Practical troubleshooting
Possible outcome:
Better technical control and more creative confidence when developing or improving drinks.
Faqs
How the Bar Training & SOPs programme works
This programme is designed for hotel bars, cocktail bars, restaurant bars, beverage teams, individual bartenders, and people who are new to the bar industry. It can be delivered on-site, online, or in a hybrid format, depending on your goals and needs. The training can be tailored to different levels, from complete beginners to more experienced professionals, and can cover cocktail fundamentals, bar techniques, workflow, service standards, product knowledge, menu execution, batching, and SOPs. Whether you want to train a team, improve an existing beverage programme, or build your knowledge from the ground up, the content can be customised to make it practical, relevant, and easier to apply.
Yes. Online training can be tailored to your team’s level of knowledge, specific requests, and the topics you want to focus on. It can cover everything from cocktail fundamentals and bar techniques to service standards, workflow, menu execution, batching, product knowledge, and SOPs, depending on what is most useful for your venue.
Yes. The training can also be delivered one to one, not only for full teams. It can be tailored for a single bartender, manager, owner, or beginner who wants focused support on specific topics, with a more personalised format based on their level, goals, and needs.
Yes. The training can also be designed for complete beginners or people with limited bar experience. It can start from the basics and be adapted to the participant’s current level, goals, and pace, so the content is practical, clear, and easier to apply step by step.
Each project is tailored, but a typical training covers: station and prep-area set-up, hygiene and organisation, core tools and techniques, your classics and signatures (with agreed specs), service sequence, communication during peak hours, and how to use the new SOPs and checklists on shift.
Yes. For new openings or relaunches we can support you with tools and equipment lists, spirits and mixer range, backbar and station layout, SOPs and staff training, so your team is ready before the first night of service.
In most cases we start by standardising the classics and signatures you already sell, so they are consistent and easier to train. If needed, we can also refine specs, adjust recipes or add a small set of new cocktails that better fit your concept, GP targets and team skill level.
Most venues book a block of sessions over 2–4 weeks. A common format is 2–4 sessions of 2–3 hours each, depending on team size and how many cocktails we standardise. For new openings or larger teams, we can extend the programme and add follow-up refreshers.
Where possible, training is scheduled outside peak service so your team can focus and practise without pressure. If closing the bar is not realistic, we can split the programme: theory and tastings off-shift, then shorter “on-the-floor” coaching during quieter service periods.
The programme works best with up to 6–8 bartenders and bar backs at a time, so everyone can shake, stir and taste. For larger teams we can run multiple groups or a “train the trainer” format, where your senior bartenders are coached to keep the standards alive.
Yes. For many venues it is useful to include a short session for floor staff and supervisors, focused on key cocktails, selling points, and how to read the new specs and checklists. This makes it easier to upsell, run smoother peak service and support the bar team during busy nights.
Before the first session I ask for your current menu, any existing specs or recipes, a rough breakdown of top-selling drinks, and your usual rota. If possible, a quick walk-through or call about your bar layout and equipment helps tailor the training and SOPs to how your venue actually operates.
Training is delivered in clear, practical English. If some team members are less confident, we keep language simple, focus on demonstration and repetition, and work with your senior staff to reinforce key points in their own language on shift.
You receive written cocktail specs, prep and batching notes, station set-up maps, checklists and SOPs that your team can use from the next shift. Where useful, there is also a simple training log so you can track who has been trained on which drinks and tasks.
I am based in Kuala Lumpur and work regularly across Southeast Asia. On-site training outside KL is possible and simply adds travel and accommodation to the project fee. For some follow-up sessions we can also use online calls if that works better for your team.
Investment depends on the size of your team, how many cocktails we standardise, and whether travel is involved. After a short call and a bar snapshot, you receive a clear proposal with scope, number of sessions and a total project fee, so you know exactly what you are committing to.
Ready to talk?
Whether you need bar lessons, team training, or a tailored bar course, support can be delivered on-site, online, one to one, or for full teams. Training is suitable for beginners as well as more experienced bartenders, and can be adapted to your goals, service style, and operational needs.
Tell Me About Your Training Needs
If you run a hotel, cocktail bar, or brand and want better drinks, higher margins, and a more reliable team, let's talk. Fill out the form, and I'll personally get back to you with one or two concrete options based on your location, goals, and budget.
f you are looking for bar lessons, team training, or a personalised bar course, fill out the form and tell me how many people will join, your current level, your goals, and the areas where you need support.
Training can be delivered on-site or online, for complete beginners, individual bartenders, or full teams. I will personally reply as soon as possible with one or two suitable training options based on your needs.
Each course can include personalised materials and can be delivered in English or Italian.
Please include how many people will join, your current level, your goals, what you need help with, and whether you prefer English or Italian.