A bar programguests write homeabout.
Marie is a working bartender and beverage consultant. She builds cocktail programs, trains bar teams, and opens rooms that earn the kind of word-of-mouth that doesn’t have to be bought. Most of her work comes from operators who watched her run a bar for one night and asked her to come fix theirs.
Approach
A small craft, taken seriously.
Cocktails are easy to make and hard to make well. The same is true of hospitality. Four principles that hold up on a slow Tuesday, not just a packed Friday.
- I.
The bar decides whether they come back.
Operators measure the dining room. Guests measure the welcome drink and the nightcap — and a slow Tuesday at the bar turns into an empty Friday two months later.
- II.
A binder is not a bar program.
Specs are ten percent of the work. The other ninety is the 11 PM walk-in, the off-menu regular, the table that sent back the steak. Most consultants leave a binder. We leave you with staff who can read a Saturday.
- III.
Build it so it runs without me.
Any consultant can pour the launch night. The job is what month seven looks like. A program that needs me is a leash; one that doesn't is an asset that compounds.
- IV.
Your guests already wrote the brief.
We read every review of the last ninety days before touching a recipe. The drinks people remember, the moments that made the night, the corners where the room slips — named, dated, and free. Most rooms haven't read their own reviews in a year.
Signatures
Six drinks guests name out loud.
Each card is grabbable. Drag, flick, throw — they have weight, friction, and a little tilt-on-hover. The recipes underneath are real.
Tap any drink. Drag it. Throw it. Marie’s menu in your hands.
Most-namedTequila Espresso Martini
Reposado · cold brew · coffee liqueur · demerara · orange oil
Recommend-on-arrivalLavender Lemon Martini
Gin · lavender · lemon · dry vermouth · expressed peel
Crowd-pleaserForbidden Fruit Martini
Apple-pie whiskey · lemon · vanilla · clove tincture
Bar-program flagshipMezcal Old Fashioned
Mezcal · agave · mole bitters · grapefruit oil
Technique on displayAmaretto Sour, Texas-style
Amaretto · bourbon · lemon · real egg white · Angostura
Off-menuDark Chocolate Orange Espresso
Vodka · espresso · cacao · orange bitters · chocolate rim
Reviews
75 voices. Filter and tap.
Cards open into the full review. Click outside or press Escape to close.
Amber H
May 2026 · ★★★★★
“Marie is truly the BEST bartender.”
Diana Perelli
May 2026 · ★★★★★
“Marie was fantastic.”
Jake Snider
May 2026 · ★★★★★
“Marie was the best bartender I have ever had!”
Amanda Wilson
May 2026 · ★★★★★
“Sitting at the bar with Marie is the way to go!!”
Maverick's Woodhaven
May 2026 · ★★★★★
“Marie is the best.”
Andrew “Andy Ward” Ward
May 2026 · ★★★★★
“If you’re anywhere near Brighton and haven’t been to The Reserve yet, you’re seriously missing out.”
Heather See
May 2026 · ★★★★★
“I was here for happy hour.”
Kristina Richards
Apr 2026 · ★★★★★
“Marie was our bartender and she was fabulous!”
Shelley Lacenski
Apr 2026 · ★★★★★
“I go to the reserve several times a week.”
Doug Graves
Apr 2026 · ★★★★★
“Keep coming back!!!!”
Adam Drake
Apr 2026 · ★★★★★
“Marie is THE BEST!”
Hollywood
Apr 2026 · ★★★★★
“Bartender Marie was very friendly.”
Services
Four ways to work together.
Every engagement is scoped, fixed-fee, and starts with a thirty-minute call. Most begin with the Audit — two nights, a written read of your bar, no further commitment. The deeper engagements are below.
Engagement 01
Service Audit
A two-night undercover read of your bar — drinks, pace, hospitality, and what guests are actually telling you in reviews.
What you get
- —Two evenings, anonymous, in-room
- —Review corpus read for sentiment
- —Written report with priorities
- —60-minute debrief with leadership
Engagement 02
Cocktail Menu Design
A signature list built around your room, your guests, and what your kitchen is already doing well.
- —8–14 specs, batched and bar-ready
- —Costing & pour spec for each build
- —Print-ready menu copy and naming
- —Two rounds of revisions on tasting
4–6 weeks
From $6,400
Engagement 03
Bar Team Training
On-site training for your bartenders — technique, hospitality, ticket flow, and the standard you want held when you're not in the room.
- —Three on-site sessions, full team
- —Hospitality + service-recovery clinic
- —Speed and station setup audit
- —Written standards your GM can hold
3 weeks on-site
From $4,800
Engagement 04
Bar Program Opening
End-to-end. Concept, list, glassware, ice program, hires, and opening week on the floor with you.
- —Concept doc & beverage POV
- —Glassware, ice, and tool spec
- —Vendor short-list and ordering
- —Opening week on the bar with your team
10–14 weeks
From $22,000
Common questions
Asked and answered.
What operators ask before they sign. If yours isn’t here, the thirty-minute call is the fastest way to find out.
Independent restaurants, hotel bars, and chef-driven concepts in the $$$ to $$$$ range. I'm not the right fit for high-volume sports bars or nightclubs — both are great rooms, just not mine.
Book a consult
Tell me about your room.
Three short steps. Nothing leaves this page until you hit send. I read these myself and reply within two business days — or tell you who you should be talking to instead.
- 01The work
- 02The room
- 03The hand-off