On-Site Bar Consulting
for Cocktail Bars, Hotels & Spirits Brands in Southeast Asia
What I do
I support venues and partners that want higher profit margins, better cocktails and a more confident bar team.
Selected Projects
Upscale hotel bar in Southeast Asia
Focus: opening two bars from scratch for a luxury 5-star hotel chain, building the cocktail programme, implementing prep and batching systems, and training the opening team.
Impact: improved beverage GP, more consistent cocktails in daily service and tighter inventory control within the first months of operation.
Selected Projects
Multi-venue cocktail bar group in Kuala Lumpur
Focus: standardising classic and signature cocktails across outlets, introducing low-waste prep, mise en place and clear service stations.
Impact: reduced product variance between venues, faster service on peak nights and a more structured framework for training new staff.
Selected Projects
Spirits brands & distributor activations
Focus: trade masterclasses and guest shifts built around a specific portfolio and key SKUs, with signature serves tailored to partner venues.
Impact: stronger product knowledge in key accounts, new branded serves added to menus and increased visibility for the portfolio in on-trade venues.
How we work together
1. On-site visit & bar snapshot
60–90 minutes in your venue to understand how the bar really works.
We walk through stations, mise en place, prep area and storage, review your current cocktail offer and numbers, and talk with you (and, if useful, key team members) about main challenges and goals.
This gives us a realistic picture of your bar’s strengths, bottlenecks and opportunities before designing any solution.
2. Tailored proposal & action plan
Within a few days you receive 1–2 clear options with scope, timeline and investment, so you can choose what fits your bar and budget.
Each option outlines:
• which outlets / teams are involved
• training hours and topics
• menu work (audit, redesign, new cocktails)
• tools and documents provided (spec sheets, costings, SOPs).
3. Implementation, training & follow-up
We execute the agreed plan through on-site or hybrid work: bartender training sessions, menu development, prep & batching systems, cost sheets and SOPs tailored to your operation.
During implementation I work side by side with your team so they can apply the changes immediately in service.
After go-live, we schedule a follow-up check (and a second visit if needed) to review results, fine-tune recipes and systems, and make sure the new standards stick over time.
Tell Me About Your Bar
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.
Outside Southeast Asia?
Explore My Services for online support, menu design, and remote team training.
"Riccardo built our new hotel bar programme and trained the team for high-volume service. Clear specs and prep systems made the opening weeks much smoother.”
— Bar Manager, five-star hotel bar in Southeast Asia
“We brought Riccardo in to standardise our classics and signatures across several outlets. Within a few weeks we had clear specs, better prep and faster service on peak nights. New staff now have a framework to learn instead of guessing recipes.”
— Owner, multi-venue cocktail bar group in Kuala Lumpur