Bar Consultant Sydney
Building high-performing venues through menu development, operations, and structured bar systems.
With 15 years in hospitality across Europe and Australia, I work with venues across Sydney to design, optimise, and structure bar operations, menus, and systems for real service performance. Originally from Bordeaux, I’ve worked in award-winning venues including Mimi’s, Armorica, Palmer & Co, Eau de Vie, Bentley Group, Swill house, Maybe Group and 12 Micron. From venue openings to menu development and operational restructuring, my approach focuses on building systems that perform under pressure, driving consistency, efficiency, and profitability. I’ve worked across luxury hotel launches, high-volume restaurant programs, and collaborations with chefs and hospitality teams, adapting each project to the concept, audience, and operational demands of the venue. Founder of Mindset Spirits, combining hands-on experience with a practical and performance-driven approach to modern hospitality.
WHAT WE DO
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End-to-end bar consulting, aligning operations, menus, and brand identity to build high-performing venues.
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Menus designed to sell, combining cocktail development, batching, costing, and menu engineering aligned with your venue concept.
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From concept to launch, structuring bar operations, menus, and systems to perform from day one.
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Training and systems designed to build confident teams, consistent execution, and a strong guest experience in real service conditions.
FAQ
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A bar consultant helps venues design and optimise their beverage offering, operations, and overall performance.
This includes cocktail menu development, costing, workflow design, and systems that improve speed, consistency, and profitability in real service conditions.
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Bar consulting is valuable for both new and existing venues. New venues benefit from structured setup and clear direction before opening. Existing venues benefit from improved menus, operations, and performance optimisation.
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Each project starts with an initial consultation to understand the venue, concept, and current challenges. From there, the scope is defined, whether it’s menu development, operational improvements, or full venue setup. The process is practical and hands-on, focused on implementing solutions that work in real service conditions.
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Project timelines vary depending on the scope. Menu development projects can take a few weeks, while full venue openings or operational restructures may take longer. Each project is tailored to the needs and scale of the venue.
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Yes. Training is designed to build product knowledge, confidence, and consistency across the team. The focus is on practical execution, ensuring staff can deliver a strong guest experience under real service conditions
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Yes. Support can range from concept development to full operational setup. This includes menu creation, bar design, systems, and team training, ensuring the venue is structured to perform from day one.
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Yes. Many projects focus on refining existing menus. This includes improving structure, pricing, execution, and overall performance to increase sales and consistency.
PRESS
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![Photo of Cocktail Foret noir at Armorica]()
" Good Food :Five cocktails for an extra special Mother’s Day brunch – plus four last-minute drinks "
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![Portrait charlotte belvisotti behind the bar at King Clarence restaurant]()
Top Bars Are Mixing With One of Australia’s Most Awarded Gins – And You Can Win Prizes With Your Drink
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![Armorica charlotte belvisotti portrait in the restaurant]()
Five Minutes With Charlotte Belvisotti, Armorica’s Bar Manager Who Was Born and Raised in Bordeaux’s Hospitality Scene
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![Masterclass about hospitality by The blend]()
The Scholarship is levelling up in lockdown: How The Blend’s latest program is equipping the next generation of hospitality leaders
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![Charlotte Belvisotti at the Elit Masters competition presenting her cocktail to judges]()
Emma Crisp from WA Wins elit Martini Masters 2022
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![Photo of participants for bartender boxing Sydney]()
Get ringside for the Bartender Boxing bouts on Sunday, 4th September during Sydney Bar Week
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![Premium tomahawk steak at magma by Dany Karam]()
Western Sydney has welcomed a swish new multimillion-dollar steakhouse by a top chef
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![Chef Dany Karam at Magma]()
Dany Karam’s multi-million-dollar Magma opens in style
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![White Sands cocktail]()
Magma by Dany Karam
