Bar None Concepts, LLCProfessional Consulting & Creativite Services for Bars, Brands, and IndividualsBar None Concepts, LLC is an independent consulting company operating nationwide with a focus on beverage and hospitality. Owned and operated by Marc A. Volpicelli we offer a wide range of professional consulting and creative services for bars, brands, and individuals both independently and in conjunction with leading industry professionals and businesses from around the United States. Services we offer include but are not limited to:•Strategic Development of Bar Layouts, Concepts, Branding & Designs •Integrated Beverage Program Builds & Maintenance•Cocktail & Menu Creation and Costing•Inventory Control and Organization•Staff Acquisition and Trainings•Brand Representation and Advocacy •Spirit & Cocktail Education and Demonstrations•Bartending, Event Planning, Experiential Marketing & Promotions •Personalized Bar, Cocktail & Event Curation for Private Homes & Yachts====================================================================Clients and partners include but are not limited to:•Netjets•University of Central Florida Hospitality Department •Marriot Autograph Collection•Clique Hospitality•Ken Rose Catering•Lucas Bols Portfolio including Bols Genever, Bols Liqueurs, Galliano, Damrak Gin and Passoa•Bacardi USA Portfolio including Angel's Envy, Leblon, and Patrón•Pernod Ricard USA including Absolut, Avion Tequila and Olmeca Altos Tequila •William Grant & Sons including Hendrick's•Terlato Wine Group Spirits Division including Angostura Rums, Riazul Tequila, and Amarula •Infinium Spirits including Corralejo Tequila and Fernet Branca•Steel Tie Spirits Co including Black Coral Rum====================================================================Bar None Concepts, LLC Experience:•Educated 10,000+ consumers through seminars, trade shows, dinners and events•Trained 2,500+ industry professionals and students•Executed hundreds of events

-Bevager and Foodager F&B Management and Purchasing Platforms for Profit Management-Oversaw sales, built new relationships and maintained existing client relationships in 8 states in the southeast USA-Ensured that client subscriptions were implemented according to their needs.-Educated clients and industry professionals in beverage management through platform optimization and education, as well as educational seminars

-Lead Ambassador for 8 states in the southeast USA-Managing a team of 8 ambassadors-Event & education driven role-Developing and maintaining relationships within the local community and key accounts through experiential marketing and program implementation

-Renowned and respected among consumers and professionals alike as one of the top craft cocktail bars and home to one of the largest spirit collections in Florida-Contributed recipes to the cocktail menu and provided personalized cocktail creations for guests regularly

-Four stars in the Forbes Travel Guide and Wine Spectator’s “Best of Award of Excellence”-Worked for the Dinex company under Chef Daniel Boulud executing formal dining service for the highest level of French cuisine at the bar and in a lounge for over 40 seats-Created and executed craft and classic cocktail recipes and provided drink service for the bar, lounge, a 200 seat dining room, and hotel room service for high-profile guests, celebrities, and business icons-Worked with nationally renowned sommelier Mariya Kovacheva and a wine program of over 600 bottles-Contributed to the craft cocktail menu

-Promoted, sold and was educated on multiple-award-winning craft beers brewed on site and served fresh to an outdoor, high volume 30 seat patio bar and 14 high-top tables offering full food and drink menus

-Tended a busy five seat barter and service bar in a twenty table establishment with nightly sales at and exceeding $10,000

-Contributed to a 15% sales increase through marketing, product control and up-selling abilities

-Grand opening employee-Arranged, organized and maintained ALL facets of the bar and storage areas and was responsible for all liquor orders and inventory for a full liquor bar including beers and a wine list of over 160 bottles-Decreased in-house [over-ordered ,restaurant opening] stock by well over 250% in less than three quarters and maintained the lowest possible in-house inventory figures-Earned Employee of the Month in the third month of operation (first among all servers and bar tenders); also achieved other monthly awarded employee recognitions for exceptional service-Planned, marketed, organized and executed multiple five course beer dinners with popular local breweries

-Corporate trainer-Earned Employee of the Month in third month of employment-Achieved and maintained top 10 percentile of corporately monitored statistics and performance figures on location