Bars, restaurants, and brand houses. Every pourer TIPS / TABC / RBS certified, every pour size documented, every refusal logged. Liquor liability carried, COIs filed, distributor paperwork handled.
The full run-of-show before the first guest walks in — bar built, glassware washed, certs verified, refusal SOP rehearsed.
Every pour is logged. Every refusal is logged. Conversion-to-account interest captured at the bar in real time.
Our crews don't improvise. Every pour shift runs the same decision tree, captain-supervised, logged in Spark.
Every program ships with named-additional-insured COIs to the brand, distributor, and venue — filed before crew lands.
Statutory in every state we operate. Crew never on a 1099 dodge.
A typical Friday-to-Sunday brand-house roster. Scales to 18–24 across the weekend for larger venues.
Pour lead. Builds drinks, runs the bar conversation, handles ID checks.
Floor lead. Schedules, coordinates the venue, escalates refusals, owns the recap.
Documented pour sizes, ID-check completion, refusal incidents, cert expiry — all logged in Spark. The distributor and the brand see the same audit-ready dashboard.
Yes. We don't staff a regulated pour with anyone who isn't currently certified for the jurisdiction. Cards on file, refreshed before expiry, available for distributor audit or regulator request.
Tell us the SKUs, the states, and the distributor. We'll bring certified pour teams, the COIs, and one platform that logs every pour.