The program
Concept, cocktail menu, wine and spirits curation, and NA list — designed to your food, room, and guest, with every recipe costed against a target pour cost. Opening or refresh.
Beverage consultant · New York
A beverage consultant with a public record.
Andreas Sanidiotis has built beverage programs that ranked #25 in the World’s 50 Best Bars, earned Tales of the Cocktail nominations, and turned openings into national names within a year — for hotels, restaurant groups, and independent bars on three continents.
#25 in the worldWorld’s 50 Best Bars, 2018 — a program built and run from behind the bar
9 straight yearson the World’s 50 Best lists, 2015–2023
2× Tales Top 10Spirited Awards nominations in one year — Cocktail Bar & Bar Team, 2018
3 continentsprograms in New York, Austin, Nicosia, and Abu Dhabi
What you’re hiring
Not a menu. A machine.
Most beverage consultants hand you recipes. This practice builds the operation behind them — because a list without costings, prep systems, and a trained team is homework, not consulting.
The economics
Batching, prep workflows, supplier setup, and inventory discipline that pull pour costs into the healthy band — the margin work typically pays the consulting fee. How pour cost gets fixed.
The team
In-person training, spec books, and train-the-trainer so the program survives staff changes. You own every document when the engagement ends.
The full scope of all six engagements — openings, refreshes, prep-lab builds, bottled cocktails, brand advocacy, and retainers — is on the services page. Budgeting a project? Read the honest numbers in How Much Does a Bar Consultant Cost?
FAQ
Questions, answered.
What does a beverage consultant actually do?
A beverage consultant designs and fixes the drinks side of a hospitality business: menu development with costed recipes, prep systems and batching, supplier negotiation, pour-cost management, and team training. The deliverable is a program your team runs profitably without the consultant on payroll.
Do you work outside New York?
Yes. The practice is based in New York and built for anywhere — the portfolio spans Austin, Nicosia, and Abu Dhabi. Projects outside NYC run on intensive on-site blocks with remote development between them.
How is a beverage consultant priced?
Fixed project fees scoped before work begins — from menu refreshes to full opening programs — or a monthly advisory retainer. You'll know the full cost up front; every recipe, costing, and SOP is yours at the end.
When should we bring a beverage consultant in?
For openings: twelve to sixteen weeks before doors. For running venues: the moment margins drift or the menu stops earning attention. Earlier is always cheaper than later.
Next step
Fifteen minutes usually answers it.
Tell us the room, the timeline, and what’s not working — you’ll leave the call knowing what your program needs, whether or not we work together.