Mike F

Beverage Consultant

Consulting • Freelance

Feb 2018 - Present • 8 yrs 3 mos

I design culinary‑integrated cocktail programs for restaurants, bars, and hospitality concepts, aligning beverage identity with the food menu, brand philosophy, workflow, staff capability, and service model. My approach blends flavor architecture, operational design, and menu storytelling to create cocktail programs that are cohesive, executable, and profitable. My work spans fine dining, chef‑driven concepts, boutique bars, hotel programs, and high‑volume operations. I specialize in building systems that balance creativity with real‑world efficiency, including batching strategies, prep design, mise en place, and workflow mapping. Every program is tailored to the client’s bar capacity, equipment, staff skill level, and concept identity. I develop signature cocktails, seasonal menus, zero‑proof programs, and high‑volume service systems, always using ratio‑based design and flavor‑structure logic. I also create staff training materials, execution guides, costing sheets, and operational frameworks to ensure consistency and speed during service. My consulting includes: • Menu architecture and concept alignment • Flavor mapping and pairing logic • High‑volume efficiency systems • Recipe development using ratio‑based methodology • Brand‑aligned beverage identity • Staff training & execution guides • Costing, yield, and profitability optimization • Zero‑proof and culinary‑driven beverage programs