One focused job
Project
A new seasonal menu, a spec book or a costing overhaul. Clear scope, clear finish line.
Bar consulting
For owners opening a bar or fixing one. Menus your team can build fast, specs they can follow without asking, and numbers that make sense on the P&L.
Built behind a real bar
15+ years running bar programs in Los Angeles, from lead bartender at République to partner at Vandell.
What we can help with
A menu built for your concept, your crowd and your bar layout, with drinks your team can make quickly and consistently.
Every build, batch, glass and garnish written down and photographed, so the drink is the same no matter who is on shift.
Pour costs for every drink and pricing that protects your margins without scaring off guests.
Hands-on sessions on technique, speed, consistency and the menu itself, for new teams or seasoned ones.
Bar layout, equipment and smallwares lists, opening order and a soft-open plan for the first weeks.
Inventory counts, ordering pars, and your cocktail menu built properly into your point-of-sale system.
How we work
We visit during service, taste the menu and talk with you and your team about what's working and what isn't.
You get a written plan with priorities, timeline and scope, so you know exactly what you're paying for.
Menus, specs, costing and systems, developed with your team and tested on a real shift.
We train the staff and hand over everything in a form your team can keep using after we're gone.
Ways to work together
One focused job
A new seasonal menu, a spec book or a costing overhaul. Clear scope, clear finish line.
New bars
Menu, specs, layout, ordering and training, from build-out through the first weeks of service.
Keep it sharp
Regular check-ins, menu changes each season and refresher training for new staff.
Every project is quoted after the walkthrough. Tell us about your bar and what's on your mind, and we'll set up a time to visit. About Vay →
Inquire
Opening soon, or want more out of the bar you have? Start with a short note about where you are.