Inside The Black Bourbon Guy's Journey to Becoming a Restaurant & Bar Consultant | Ep. 273

Key Takeaways

• 1

  Restaurant consulting leverages 20 years of hands-on experience to help owners avoid common pitfalls and align beverage programs with their food concepts.

  Che Ramos progressed from dishwasher to bartender and manager across multiple Triangle-area establishments before transitioning to consulting.

  Consulting focuses on beverage lists, cocktail recipes, wine/beer/liquor selections, and ensuring the beverage program matches the food program.

  Many restaurants fail because owners assume that dining out qualifies them to run one; professional guidance can surface blind spots.

• 2

  Representation matters: the higher-end the restaurant, the fewer Black and Brown staff and patrons are visible in positions of power.

  Che observed that as restaurant star ratings rise, both clientele and staff become progressively less diverse.

  Applicants of color are often steered toward bussers, dishwashers, or food runners rather than bartending or management tracks.

  Che started The Black Bourbon Guy to increase presence of people of color both behind the bar and among patrons.

• 3

  Cocktail syrups can introduce culturally familiar flavors to a broader audience and elevate whiskey experiences.

  Che created a spiced orange syrup and a hibiscus-ginger syrup based on his grandmother’s Antiguan sorrel recipe.

  Adding the syrup transformed Tiffany’s perception of whiskey from “strong” to enjoyable, showing how small customizations can broaden appeal.

  The syrups highlight Caribbean, Hispanic, and African flavors that are underrepresented in classic cocktail making.

• 4

  Access to food knowledge and industry networks is a barrier for many in the Black and Brown community.

  Limited exposure to higher-end ingredients and preparations can make fine-dining environments feel foreign.

  Economic and geographic food-access issues compound the challenge of entering or advancing in upscale food-service roles.

  Mentorship and outsider perspectives are crucial because daily grind makes it hard to see improvement opportunities.