consulting scope
available / independent advisory
Consulting is grounded in observed service, not generic best practices. The goal is a bar that is easier to learn, easier to run, and more resilient when the room gets busy.
Observe a working service, trace movement and handoffs, identify repeated friction, and separate true bottlenecks from one-off noise.
Review the location and sequence of bottles, tools, glassware, ice, garnishes, backups, and refills against the way the menu is actually executed.
Turn tribal knowledge into usable onboarding, service standards, recipe references, opening and closing procedures, and shift-to-shift continuity.
Review how a beverage menu translates into prep, batching, pickup time, garnish load, ingredient duplication, and consistency during volume.
Examine POS pathways, printer routing, modifiers, ticket visibility, bar-to-floor communication, and the computer systems supporting service.
Clarify coverage, escalation, floor coordination, backup responsibility, and recovery when volume, staffing, or equipment shifts unexpectedly.
engagement method
lightweight / practical / documented
Watch the room in operation. Follow tickets, people, tools, and decisions.
Document the actual flow—not the assumed one—and isolate recurring friction.
Prioritize low-disruption changes by operational impact and effort.
Leave behind clear procedures, diagrams, training notes, or checklists.
availability / consulting inquiries
A useful first conversation covers the room, menu, service model, team, recurring friction, and what “better” needs to mean in practice.
tshewbert@gmail.com ↗