My name's Reese Richards and I'm the founder of BarsandBartending [dot] com. I started in the bar industry as a bartender back in 1992 at the age of 18. Since that time, I've been in almost every role in the industry - from bartending to managing to consulting and eventually ownership (and now back to consulting).
Today I focus most of my attention on my small business clients - helping them get more customers - and on my bartending website. In addition to the hundreds upon hundreds of pages of content, the Bars and Bartending brand includes a Youtube channel with more than 2 million views, a Facebook page with 7,500 fans as well as profiles on Twitter, Google+ and Pinterest. With 50,000 monthly visitors, the site is the go-to resource for anything bar or bartending related.
As an experienced bar consultant and online marketer, I am able to bring a lot of insight to the bar industry table, pulling from both my bar and my marketing experience.
You can expect our courses to always provide massive value and always over-deliver. We work hard to provide our students with the materials they need to succeed - whether that's creating the perfect martini, writing the best bartender resume you can or setting up a Facebook contest to promote your newest menu item.
Joining in on camera are Kyle Guilfoyle and Nate Caudle - professional mixologists of 12 years who have worked in many of the top cocktail bars in Canada. Nate is also the co-author of the book Cocktail Culture.
Coming from different backgrounds – Reese from fast-paced pubs and clubs and Kyle and Nate from high-end cocktail bars – gives them unique and differing perspectives on cocktail creation and bartender training.
Our courses combine a unique mix of bartending skills, experience and cocktail knowledge coupled with high end video production which results in courses that are fun to watch while still covering everything you need to know (and more!) about a particular subject or cocktail.
I sincerely hope you have as much fun learning as we do creating these courses.