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Empower your team

Fix your menu

Raise profit

Founder: Experience & Media Mentions - Prior roles (management) + interview/book feature

A hand holding a tall, narrow glass filled with a yellow cocktail, garnished with a piece of fried chicken, and decorated with a red and black feather at the stem.
  • You’re busy, but profit is still thin

  • Staffing is a constant fight, and standards slip

  • You fix one thing… and two others break

  • You’re reacting all week instead of steering

Balanced. Profitable. memorable.

Where do we start?

A cocktail in a glass with ice, topped with whipped cream and cocoa powder, and a straw, on a bar counter at night with blurred lights in the background.
  • Focuses on menu structure, cocktail design, pricing, and costing to ensure drinks perform financially — not just creatively.

Person paying bill with credit card at a bar or restaurant, using a card reader.
  • Reviews backend systems, controls, and financial visibility to identify gaps that affect consistency, margins, and decision-making.

A bartender prepares drinks behind a bar illuminated by warm, low lighting. Various bottles and glasses are on the bar's surface, with copper-colored goblets and decorative plants.
  • Builds clarity around standards, training, and execution so service quality doesn’t depend on individual staff members.

A bartender preparing a drink behind a bar with bottles of alcohol on shelves in the background.

What’s next?

A brief 20–30 minute, no-obligation conversation.

We’ll look at your current setup, identify where the biggest opportunities or pressure points are, and decide whether it makes sense to take things further.

There’s no preparation required, and no expectation to move forward after the call

Contact Us

Interested in working together? Fill out some info and we will be in touch shortly.
We can’t wait to hear from you!