Lounge bar consulting.
Bars and lounges that stay busy long after the last song, with food that keeps people ordering.
What is on the plate
- 01
Concept
Who comes in, what they drink and why they stay for another round.
- 02
Bar layout and design
Back bar, wells, ice, glass washing and service flow for fast, clean pours.
- 03
Bar food menu
Small plates built around the drinks, easy to share and quick to send out.
- 04
Drinks list structure
A list that is easy to order from and easy for the team to make.
- 05
SOPs and training
Bar and floor teams trained for speed on the busiest nights.
- 06
Costing and glassware
Pour and plate costs, plus glassware and bar equipment that suit the room.
Who it is for
- New lounges and barsPlanned from the layout up.
- Restaurants adding a barA bar that fits the kitchen and the service you already run.
- Bars that need better marginsFood, pricing and costs reworked so busy nights pay off.
Lounge and bar consulting, explained
A great bar is built on three things: a bar layout that lets bartenders work fast, a drinks and food menu that earns, and stock control that stops leakage. As chef-led hospitality consultants, we plan lounges, bars and bar-restaurants from the counter to the closing time checklist.
What we set up for you
- Concept: the crowd, the music, the price point and the hours
- Bar layout and design: stations, back bar, under-counter fridges, ice and glass wash planned for peak hours
- Drinks menu: signature cocktails, classics and mocktails with standard recipes and costing
- Bar food: a short menu of sharing plates that pairs well and comes out fast
- Glassware and bar tools: chosen for the menu and for durability
- Stock control and SOPs: measured pours, daily stock checks and opening and closing routines
- Team training: bartenders and service staff trained on recipes, upselling and service
Licences
Bars need additional licences, and the liquor licence usually takes the longest. Plan for it as soon as the site is final.
Who we work with
New lounges and bars, restaurants adding a bar, and running bars that need a menu or cost reset.
Read restaurant ideas for 2027, including the café-bar format.
How we work
- 01Brief
We listen, visit the site or kitchen and check the numbers.
- 02Plan
Concept, menu, layout and costs, agreed on paper first.
- 03Cook
Recipes developed, trialled, tasted and costed.
- 04Service!
Team trained on SOPs. We stay until it runs on its own.
Questions, answered
Do you design the bar layout?
Yes. We plan the back bar, wells, ice, glass washing and service flow, and work with your interior designer on it.
Can you create a bar food menu?
Yes. We develop and trial small plates that suit the drinks and can be sent out quickly on a busy night.
Do you help choose glassware and bar equipment?
Yes. Glassware, bar tools and equipment are part of our CCGL and kitchenware suggestions.
