top of page

Bar Consulting & Training for Cocktail Bars, Hotels & Spirits Brands in SEA

I help you grow beverage GP, raise cocktail quality and upgrade bartender skills through practical, repeatable systems – not just new recipes.

I work with hotel and resort bars, independent cocktail bars and restaurants, and spirits brands and distributors across Malaysia and Southeast Asia.

Outside Southeast Asia?
Explore ONLINE BAR SERVICES for cocktail creation and online team training.

I also support new openings and relaunch projects – from tools and equipment lists to spirits range, backbar layout, station setup and team training.

Riccardo Grechi - Promo Pics (4)_edited.

Riccardo Grechi
Head Mixologist & Bar Consultant

Based in Kuala Lumpur, I work with hotels, cocktail bars and distributors across Malaysia and Southeast Asia to build profitable beverage programmes, train bar teams and create unforgettable guest experiences.

What I Do
I support venues and partners that want higher profit margins, better cocktails and a more confident bar team.

Click on a card to see what’s included, examples and FAQs for each service.

Bar Training & SOPs
Bar Training & SOPs

On-site sessions to upgrade your team’s skills: station set-up and speed, classic and house cocktails, hygiene, upselling and guest interaction – with checklists and recipe specs they can use the next day.

Menu Engineering & R&D
Menu Engineering & R&D

Audit of your current drinks list and costs, then design of a new or refreshed cocktail menu aligned with your concept and target GP, using low-waste prep, batching and smart use of your existing products.

Brand Activations & Guest Shifts
Brand Activations & Guest Shifts

Trade masterclasses and focused guest shifts that turn your portfolio into real drinks in key accounts, with signature serves and simple stories bartenders can use to sell your brands.

Selected Projects

How We Work Together

Upscale hotel bar in Southeast Asia

• Focus: opening two bars from scratch, 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.

 

​

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.

​​

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.

IMG_20250722_130040_edited.jpg
Claire De Lune
The Double Strainer | Training

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 manage a hotel, cocktail bar or brand and want better drinks, stronger margins and a more confident team, let’s talk. I’ll reply personally with 1–2 concrete options based on your venue, goals and budget.

Outside Southeast Asia? Explore ONLINE BAR SERVICES for cocktail creation and online team training.

What Clients Say
“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

   

   MYT • Replies within 24–48 business hours

   For proposals, include venue type, timeline, and main goal (GP%, speed, consistency).

Direct Contact
 

bottom of page