Lauren Paylor O'Brien Email & Phone Number

Washington, Dc, Us

New York City, Us

Creating and bringing to market thoughtful, delicious, on-trend, and beloved products. Bootstrapped to $250K+ revenue. Raised $1m+ Seed, ongoing (Aug. 2022). Driving multi-channel sales growth. First in-category B Corp certified company. Latina, Afro-Latina, and Jewish-owned company.

Focus on Health is a for-profit organization that advocates for the health and wellness of the food and beverage sector.

LP Drinks Co. is a passionate and innovative beverage agency that believes in collaboration and creativity. Our team is dedicated to providing the highest standards of service and hospitality, while also teaching the skills necessary to craft delicious, well-balanced drinks.With expertise in all aspects of the beverage industry, from conceptualization to event production, staffing, and training, we cultivate matter experts who drive sales and foster loyal clientele. Our commitment to authentic community connections is at the core of our internal programming, allowing us to create meaningful experiences for everyone we work with.We offer bespoke solutions that meet the needs of our clients and their clientele.

New York, Ny, Us

The hospitality industry cannot become more just unless the white supremacy and anti-Blackness that animate it, are rooted out. That’s why RWCF launched the Restaurant Workers’ Racial Justice Fund (RJF), led by a steering committee of BIPOC hospitality professionals and industry activists.RWCF is investing an initial $100,000 in the fund, which will work to address the specific injustices faced by Black, Indigenous, and other workers of color. Under the guidance of the fund director and the steering committee, RJF will partner with organizations that share RWCF’s vision of a racially just hospitality industry.RWCF is fully committed to fund transparency and recognizes that the goals and aspirations of the fund will shift over time. The fund director and steering committee are committed to hearing and internalizing feedback on their work, and to making amendments to their plans in order to better serve their community.

Safe Bars uses innovative bystander education strategies to empower D.C.-area bar, restaurant, and club staff to stand up against sexual harassment and assault. We also train people all over the country to start Safe Bars programs where they live.

Washington, District Of Columbia, Us

The research and production chef works in conjunction with the Mr Lyan team to develop new menu items as well as the production of ingredients that are used in beverages at the bar. They develop procedures, evaluate ingredients, refine recipes, optimize operations, improve profitability and ensure food safety and quality assurance are up to par. This role in the kitchen is an integral part to ensuring that the beverages served are complex, balanced, complete and ultimately aligned with the guest experience provided by the FOH team. Our FOH team works with the R&D Production Chef to develop a better and stronger understanding of the ingredients that we produce and the beverages that we serve. Our style of operations encourages a cohesive and strong FOH and BOH staff in order to facilitate an enjoyable guest experience.

Washington, District Of Columbia, Us

Silver Lyan, a subterranean cocktail bar in the Riggs DC Hotel was curated by internationally-acclaimed bartender and Lore Group’s Global Bar Innovator Ryan Chetiyawardana (Mr Lyan). In signature Lyan fashion, the concept reimagines the traditional hotel bar, delivering something wildly new and disruptive to the current D.C. landscape – a groundbreaking cocktail bar that blends classical and kitsch styles. The brand’s very first U.S. venture, Silver Lyan focuses on the history of cultural exchange in America, bringing an elevated irreverence to the grand space to pay tribute to the past, present, and future of the storied building.

Beaconsfield, Buckinghamshire , Gb

Seedlip is the world’s first distilled non-alcoholic spirit, solving the ever-growing dilemma of ‘what to drink when you’re not drinking ®’. It is based on the distilled non-alcoholic remedies from The Art of Distillation written in 1651, and now repurposed to pioneer a new category of drinks. Seedlip is sugar-free and sweetener-free.

Dos Mamis, a cocktail bar and wine garden by restaurant entrepreneurs Anna Bran Leis and Carlie Steiner. Housed in the heart of Georgia Avenue, their craft cocktails, wine selection, and Spanish tapas are the heart of their success.

The Dabney is a Michelin starred restaurant that serves Mid-Atlantic cuisine. The bar program is heavily influenced by the kitchen. I assist with preparing ingredients, garnishes and juices on a daily basis. I am responsible for the overall upkeep of the bar. There is a heavy emphasis placed on knowledge of sourcing in regards to the product that we carry in the kitchen and at the bar.

Colony Club is a neighborhood coffee shop by day and bar at night. Our bar program focuses on classic cocktails, beer and organic wines. I am responsible for the overall operation of the bar. I ensure that employees are up to date with information in regards to the bar and bar program and comply with the policies. I am responsible for purchasing and product development as well as inventory of beer, wine, liquor and dry goods for the beverage department.

Responsible for the daily operations of the beverage program and lobby beverage program onsite. I develop, maintain and operate menus for Urbana Dining and Drinks as well as Banquet events held in Hotel Palomar. I develop training programs for bar staff, servers and support staff to ensure their full understanding of the beers, wines and spirits that we carry. On a daily basis I monitor online presence of company’s brand and engage with users, strengthening customer relationships as well as successfully promoting our company on social media platforms including Facebook, Twitter, and Instagram. Finally, I am responsible for purchasing and product development as well as inventory of beer, wine, liquor and dry goods for the beverage department.

Responsible for the daily operations of the room service department as well as the mini bar. I assist in the development of marketing initiatives, menu items, and other items to stimulate growth in sales for each outlet and a variety of latest market developments. I am responsible for communicating both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner. On a daily basis I monitor online presence of company’s brand and engage with users, strengthening customer relationships as well as successfully promoting our company on social media platforms including Facebook, Twitter, and Instagram. I am also responsible for the assistance of promotion and booking of private events in the restaurant. I am responsible for purchasing and product development as well as inventory of beer, wine, liquor and dry goods for the room service and minibar department. Finally, I assist with openings and closings of the restaurant including financial deposits.

Responsible for greeting guests, taking orders, explaining menu items as well as product behind the bar as necessary and the overall condition of the bar and respective bar areas. Assisted with preparation of juices, syrups and garnishes for service, as needed.

Responsible for knowing local trade dynamics and delivering increased distribution, volume growth, and brand awareness amongst targeted retailers, wait-staff, consumers and influencers while developing valuable relationships with the DC bar community. I support distribution and drive pull-through via trainings/ educations, printed menus, and key tastings/events.

Oversaw all research and development for the bars, worked very closely with the beverage director on several projects such as producing craft cocktails for the menus and developing an in-depth training program for the bar assistants, bartenders and servers. Completed inventory and ordering and was responsible for onboarding and training of bar staff.

This position was primarily bar focused. Was responsible for onboarding all new front of the house employees, scheduling, ordering of alcohol and supplies, cleaning/ organizational tasks as needed. I was responsible for ensuring and planning the execution of safety amongst the employees as well as responding to customer complaints and soliciting customer feedback to ensure the betterness of the business.

Worked under the supervision of the bartender. Was responsible for juicing citrus, greeting guests, maintaining the cleanliness of the bar and assisting the bartender as needed.

Responsible for greeting guests, taking orders, explaining menu items as well as product behind the bar as necessary and the overall condition of the floor and respective server spaces.