Post 1917 was an expedited opening with full design implementations, inventory setup, costing formulas, batching recipes, in house barrel aging, high end whiskey portfolios. Then, I came on board as an in-house beverage director training the staff, hiring, ordering, and more.
Karma was an expedited opening with full design implementations, inventory setup, costing formulas, batching recipes, high end whiskey portfolio aquisition and more. Once they were off the ground we established an ongoing bar maintenance program, training the staff and updating seasonal cocktail changes, meeting with reps, storage and efficiency implementation, and communicating with management on a daily or weekly basis.