Bar & Beverage Consulting by Wilson

Great hospitality.
Better operations.

Turn the daily rush into a business that runs with clarity. Practical support for your bar, your numbers and the people behind them.

Find your starting point ↗ Explore the services

Based in Mannheim · Serving bars, cafés and hospitality teams

Wilson in a warm bar ambience
Operations that flow Numbers you understand Teams with direction Events with purpose
01 / What we can improve

From busy shifts
to a stronger business.

Start with the problem that costs you the most time, money or energy. Build the simplest useful system, then make it part of the working day.

01

Bar operations

Opening and closing routines, station setup, prep priorities and service flow. Clear responsibilities from first delivery to last order.

Deliverable / Daily operating toolkit
02

Inventory & waste

Count sheets, target stock levels, stock movement records and waste tracking. Know what to order and where losses need attention.

Deliverable / Stock control framework
03

Menu & costing

Recipe specifications, portion control, ingredient costs and contribution checks. A menu your team can execute consistently.

Deliverable / Costed recipe workbook
04

Staff systems

Role clarity, shift handovers, onboarding and skill tracking. Staffing plans matched to demand and practical training needs.

Deliverable / Team & shift playbook
05

Activations & events

Supplier conversations, themed drinks, prep quantities and event run sheets. Define the offer, responsibilities and measures before launch.

Deliverable / Activation & event plan
06

Opening & turnaround

Pre-opening readiness or a reset for an existing venue. Prioritise equipment, stock, workflows and team preparation in a phased plan.

Deliverable / Prioritised readiness roadmap
02 / Structure you can actually use

Less guesswork.
More visibility.

Simple tools make good habits repeatable. Explore illustrative examples of the systems that can be adapted to your venue.

Demonstration data only. No employer records, supplier terms or internal performance figures are shown.
Example / Monthly stock count

Count. Compare. Replenish.

ProductActual / IstTarget / SollTo order
House tonic · bottles183618
Coffee · kg462
House gin · bottles583

Illustrative quantities. Set targets using demand, delivery frequency and storage capacity.

Wilson consulting in a bar setting
03 / Meet Wilson

I understand the work behind the welcome.

My approach comes from working behind the bar and leading hospitality teams: making service happen while organising stock, menus, people and events.

My experience includes bar management at Dolceamaro Mannheim, bar leadership and pre-opening work at ATLANTIC Hotel Heidelberg, and bartending at Hotel Königstuhl. Those experiences shape a practical approach built around the realities of a working venue.

We begin by observing your operation, agree the priorities with you, and create tools your team can use. The goal is clear ownership and a system that keeps working after the first conversation.

Bar leadershipHotel pre-openingSupplier activationsHands-on service
04 / Your next step

Where does your venue need support?

Select your challenges for a suggested starting point and a practical consultation brief.

What’s getting in the way? Select all that apply.
Your answers stay in this browser session. Nothing is submitted or sent. Download the brief to keep it.

Barlane — Bar & Beverage Consulting by Wilson

Your consultation brief

A clearer first step.

Your recommended focus will appear here, with a suggested sequence, useful deliverables and what to bring to the conversation.

Choose the challenges that reflect your actual operation. You can change your answers and regenerate at any time.

Make the next shift a better one.

Good systems start with a clear conversation.

Prepare your consultation brief ↗