Bar concept for Restaurant Neumarkt
A focus on bottled and draft cocktails, leaving enough time for what really matters: be the perfect host. Development of the concept, assembling and supporting the team.
Structure & Craft
Bar Consulting
Behind every great bar is a well-thought-out system. We help you build exactly that: from station planning to standardised recipes and hands-on training for your team.
We work for restaurants, hotels and bars – from the single venue in Zurich to internationally acclaimed houses.
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Services
What we work on
Station planning
We plan the bar so the distances make sense: where the ice sits, where the glasses are, where the bottles go. So nothing falls apart during peak hours and nobody trips over anyone.
Standardising recipes
Every drink tastes the same – no matter who's behind the bar. We write the recipes so they're reproducible and adapt them to your operation.
Team training
We train your team directly at your venue – at your bar, with your products. So the concept doesn't stay on paper.
Reworking the menu
Too long, too arbitrary, too laborious? We'll look at your cocktail menu and bring it to a level that fits the house and works day to day.
Bottled & draft
Pre-bottled or tapped drinks take pressure out of service. We'll show you where that makes sense – and where it doesn't.
Ongoing support
On request we stay on board beyond the opening and check back in after a few weeks.
References
Restaurant Pujol
Pujol in Mexico City, led by Enrique Olvera, has ranked among the World's 50 Best Restaurants for years and holds two Michelin stars. Olvera elevated Mexican cuisine to the fine-dining level – his legendary mole madre has been continuously aged for over a decade. For Pujol we reworked the existing cocktail menu and refined the recipes to a standard worthy of this ambition. On-site team training included.
Frequently asked
Good to know
Who is bar consulting for?
For businesses that are opening, reworking their bar or hitting limits during peak hours. We work for restaurants, hotels and bars – from the single venue to internationally acclaimed houses.
What exactly do you do on site?
We look at the workflows, plan the stations, standardise the recipes and train your team directly at your venue. On request we'll support you beyond the opening.
How is consulting charged?
Unless agreed otherwise, based on actual time spent. We deliver our work to the best of our knowledge, but don't owe any particular commercial outcome.
What about confidentiality?
Everything we see at your venue – workflows, costings, recipes – we treat confidentially and don't pass on without consent. That applies both ways.
Do you work internationally?
Yes. For Restaurant Pujol in Mexico City we reworked the cocktail menu and trained the team. We're happy to look at international enquiries.