From Christie's auction rooms to Michelin three-star kitchens to a 13-concept restaurant group, Ian Mendelsohn has worked every tier of this industry. Author Trisha Pintavorn describes him as the bridge between the classical hospitality tradition of Windows on the World and the modern, technically precise mixology defining the current era. He knows what your distributor rep is not telling you, who else to call, and exactly when to make that call.

Beverage Program Consulting

By The Numbers

$30M

Annual savings & concessions each year

$100K

Annual beverage revenue managed, 13 concepts, 5 concepts

15%

Increase in bar revenue

6%

Beverage cost reduction

Built Simple. Built to Last

Every system Ian builds is designed for the person who is not there yet. The new bartender hired in November. The manager promoted last week. The Friday night rush with two people called out. If the standard cannot be executed by that person, in that moment, it is not a standard. It is a hope. Simple systems survive turnover. Complicated ones do not.

How We Work

Operational Systems

Cost analysis and reduction, inventory protocols, par level optimization, SOP development, bar workflow, POS integration, pour tracking, keg system and budgeting frameworks.

Pre-Opening Programs

Concept-to-launch builds. Bar pull sheets, batching sheets, open/close sheet, recipe builds, bartender guides, FOH training content, keg systems, and operational standards set before day one.

Menu Engineering

Menus designed to sell. Profitability analysis by concept, item, layout and psychology optimization, food and beverage pairing, and descriptive copy that drives check average.

Staff Training and Education

Wine education for service teams, craft cocktail technique, best practices and teamwork training for bartenders, spirits and beer knowledge programs, upsell training, and ongoing certification support.

Beverage Program Development

Complete builds for new and repositioned concepts. Wine, spirits, beer, cocktail program design, non-alcs. Supplier sourcing, pricing strategy, by-the-glass optimization, and seasonal rotation planning.

Distributor and Supplier Navigation

Most operators only know their local distributors. Ian knows when to engage them and when to go directly to the national suppliers so you can access allocated wine and spirits. How to structure an RFP that produces real pricing and concessions.

Services

$10% Faster cocktail build time

The Assessment Call

Typically 30-60 minutes. You describe your operation and your goals. Ian asks about the full picture: beverage costs & revenue, labor budgets, staff training capacity, marketing and PR goals, and whether the capital exists to execute real change. A cocktail keg conversion, a staff certification program, a full wine list rebuild each require different resources. Understanding what is actually available determines what is actually possible. This call exists to determine whether the work makes sense for both sides. The decision makers who control the budget and the team need to be part of this conversation from the start.

Due Diligence

Typically Building on the call, Ian conducts independent research using publicly available information, your concept, market position, menu, and competitive landscape. That research, combined with what was already shared, informs a deeper conversation about priorities, constraints, and where the program has the most leverage. A proposed scope of work and fee follows within a week. In some cases a second follow-up call is necessary to address questions that emerge from the research before a scope of work can be responsibly defined.

The Work

Once an agreement is in place, Ian conducts a full review of your program across relevant dimension. Menu architecture, pour costs, product mix, pricing, supplier relationships, staff capability, and operational standards. Findings are organized into a formal written report built on a proprietary methodology developed across working in restaurants, hotels and clubs large and small, casual and formal. Systems are built, teams trained, and programs implemented as defined by the agreed scope. This report is yours to use however you choose.

Expanded Scope

As the engagement develops, new priorities emerge. A cocktail program that needs a full rebuild. A wine list that requires restructuring. A pre-opening property added to the portfolio. Expanded scope is addressed through a separate agreement without interrupting the work already underway.