Here's the thing about scaling a cocktail menu across multiple locations… consistency is everything, and it's really hard to get right.

The same drink tastes great in one location and totally different down the street. The middle of rush on a busy Saturday night vs. lunch service on a Tuesday? You’re getting a completely different cocktail. And with staff turnover in hospitality being what it is, you're training new bartenders on the same recipes over and over… and paying for it every time.

So we built a better way. Ready-to-pour cocktails that taste perfect every time. Built around your brand. Loved by your guests.

Expertly crafted. Effortlessly poured.

Matt has never had a job outside of hospitality, and he wouldn't have it any other way. From hotels to restaurants to the companies that serve them, food and beverage has been his entire career (and education with a Masters degree in the subject).

Over the past decade, he's worked with hospitality brands from Michelin-starred restaurants to global enterprise groups, digging into what guests really think about their menus and their drinks. More recently, he's worked with some of the world's largest spirits producers on their on-premise strategy, where he learned that what wins on the shelf doesn't always translate to the bar. Velvet Root is what he built to bridge that gap.