Instead of starting from random new recipes, we begin with your actual sales and cost data, stock situation and service reality. The programme looks at what works, what does not and why – then designs a menu that fits your guests, your bar layout, your team and your GP targets. The output is not just “new drinks”, but a structured, costed menu that is easier to run.

We nearly always keep or refine your proven best-sellers. The focus is on removing or redesigning drinks that are slow, low-margin or too complex for peak nights, and on filling obvious gaps in the offer. Together we decide how much is a light refresh and how much is a full redesign.

It depends on the size of your venue and the depth of R&D required, but a typical project covers around 15–25 cocktails between classics, signatures and long drinks. For bar groups or very large menus we can either focus on the most important serves or plan the work in phases.

Yes. We always start from your current back bar, supplier contracts and any group or brand guidelines you need to respect. Where it makes sense, we consolidate SKUs to reduce complexity, and highlight key brands in serves that fit your concept and guest profile.

Yes. For every confirmed serve we calculate cost per drink based on your supplier prices and recommend a selling price and target GP %. If you already have fixed price points, we adapt the specs to hit the best GP possible within those price bands.

The programme includes practical guidance on structure, categories and hierarchy – enough for your designer or internal team to build the printed or digital menu. If you need full graphic design, we can discuss options or collaborate with your preferred designer.

For most venues we run R&D and tastings on-site, using your actual stations, glassware and equipment. In some cases part of the prep and testing can be done off-site, then finalised in your bar so everything works under your real service conditions.

A standard project, from initial audit to final specs, usually takes 3–6 weeks depending on how quickly sales and cost data are available, how many cocktails we include and how many R&D rounds are needed. For time-sensitive launches we can agree a tighter schedule.

Training is optional but recommended. Many venues add a short training session for bartenders and floor staff at the end of the project, focused on specs, prep notes and key selling points. This helps the new menu land faster and supports upselling from day one.

Before the audit we ask for your current menu, a list of products and supplier prices, recent POS sales reports (if available), and any brand or group guidelines you need to respect. A short call about your bar layout, equipment and team structure helps us design a menu that is realistic for your operation.

I am based in Kuala Lumpur and work regularly across Southeast Asia. On-site projects outside KL are possible and simply add travel and accommodation to the project fee. Some early audit and review steps can be done online if that is more efficient.

Investment depends on the size of your menu, the number of venues involved, how much R&D is required and whether travel is needed. After a short call and a review of your current menu and data, you receive a clear proposal with scope, timeline and a total project fee, so you know exactly what you are committing to.