For Terrazza Di Triozzi, I completed the full White Glove Service, from conceptualizing the cocktails to ensure they were concept-correct, to leading numerous R&D sessions to finalize the opening cocktail menu. I consulted on the bar layout to guarantee a functional workflow that would allow the team to expedite drinks as efficiently as possible. We led spirits-education classes for the bar team and entire FOH staff, spearheading the training and education to give the bar team the necessary knowledge on proper techniques, preparation, and presentation. I put careful attention into organizing the bar from start to finish, making sure there was clear rhyme and reason behind every product placed behind the bar. After training, I oversaw the first few days of soft openings. I made it a point to be present to support when needed, while also observing how the team operated without my guidance.