Craft Cocktails That Drive Revenue
I help bars and restaurants build beverage programs that don't just look impressive—they perform. With four years managing beverage programs in Nashville's competitive hospitality scene, I bring big-market experience with a practical, results-focused approach to establishments throughout Dayton, Southwest Ohio, and the greater Midwest.
My menus consistently deliver 85% gross margins while creating memorable guest experiences that drive repeat business and social media buzz.
Schedule Appointment
Ready to elevate your beverage program? Let's start with a conversation. Schedule a free consultation.
Testimonials
“Marcus transformed our cocktail program from an afterthought to a profit center. His menus are creative but executable, and his training gave our team the confidence to shine.”
“The attention to detail was incredible. Every recipe was costed out, every system documented in Spec Pro. The professional photos he took made our cocktails look as good as they taste. He set us up for long-term success, not just a temporary boost.”
“We were skeptical about hiring a consultant, but Marcus proved his value immediately. The ROI was clear within the first month of launch. The Spec Pro platform is a game-changer for managing our program, and having professional photography as part of the package was a bonus we didn’t expect.”
“
Quality beverage programs are profit centers, not cost centers.
With 85% average gross margins, my menus typically generate a $12-13 profit per drink. Even modest menu projects pay for themselves within weeks through increased sales and improved margins.
My services aren't an expense—they're an investment that generates immediate and long-term returns through:
Increased beverage revenue (typically 10-25% lift)
Higher profit margins (85% vs. industry average 70-75%)
Reduced waste and better inventory control
Improved staff efficiency and retention
Enhanced guest experience and repeat business
Organic marketing through Instagram-worthy presentations
SEE MY WORK
About Me
MY NAME IS marcus
Eleven years in hospitality. Seven behind the bar, four managing programs in Nashville's craft cocktail scene. I've worked every position—barback to beverage director—so I know the reality of running a bar. The late nights, the staff turnover, the distributor games, the "why is our pour cost so high?" conversations. That's why I co-founded Spec and why I consult: because I've lived your challenges. Now based in Dayton, I create cocktail programs that work in the real world—profitable menus your team can execute consistently, night after night.