Al Culliton

‘A very fine bar, wherever you are’

the PRODUCT

  • Recipe development

  • Making your menu more classic / historical

  • Reworking or redirecting your bar’s cocktail menu

  • Creating seasonal menus

  • Optimizing your product mix

  • Cost of goods sold and pricing

  • Inventory systems

the space

  • Bar layout

  • Equipment recommendations

  • Reworking your current space

The staff

  • Cocktail technique

  • Cocktail history and talking points about classic drinks

  • Housemade syrups and cocktail components

  • Coffee and espresso technique

  • Bar management