We design cocktail menus with beverage engineering, control beverage cost to the milliliter, train the bar team, and define a concept that positions your cocktail bar on Madrid\'s map.
The most common macro-service for this type of business is Comprehensive Gastronomic Consulting, but everything starts with the Gastronomic Diagnosis.
A cocktail bar has its own numbers and its own rhythm, but the framework is the one we describe on our restaurant consulting in Madrid page: audit of the accounts, menu engineering, cost control and monthly follow-up with measurable KPIs.
