HOSPITALITY BUSINESS STRATEGY AND BRANDING
Pinpointing the client's end goal for opening an establishment and then reverse engineering the process is the most critical step in creating a long term, successful business model and gives a transparent and structured message to staff, guests and the media.
A relatively young culture in British Columbia, using Shawn's consulting experience gives an insight to the bartender's mindset and the guest's perception of their spirit in the market.
Taking the approach of general public reception, bartenders needs and mixibility in cocktail culture; Shawn has devised a system of researching the methods and creation of the category the world over and then finding a focus that would work in the market.
BAR AND RESTAURANT DESIGN
Bar and restaurant design encompassing interior design along with efficiencies in back bar, service bar, back of house and front of house operations. An efficient design will create happy staff, speed of service and an increase of income.
MENU DEVELOPMENT AND TRAINING
Designing a beverage program that fits with the establishments needs along with staff skills, trainable matrices, existing design constraints and guest base. Any establishment can introduce an elevated program with the right training and systems.
Creating a menu that suits your restaurant's theme such as Café Mexico's tequila and mezcal focus, Indian styled cocktails at Sizzling Tandoor or local spirit selection at OLO is a paramount way of creating a niche program that stands out.