Miselup
I set up Miselup in your bar: cocktail costing, stock and clear prep sheets, so your numbers and recipes live in one place your whole team can use.
- Cocktail and sub-recipe costing
- Costs and stock
- Prep and production sheets
- HACCP for ferments
A great bar starts long before service.
Bartender, consultant and mentor. Co-owner and creative director of Stillroom, Madrid.
I'm a cocktail and drinks consultant. I design menus, develop cocktails and help teams turn an idea into a way of working.
I'm Enzo Ruiz, bartender and co-owner of Stillroom, a gastronomic cocktail bar in Los Jerónimos, Madrid. My work links creating drinks with everything that happens on the other side of the bar.
The team, the prep and the service. From that bar I design menus, develop signature cocktails and train teams for bars, cocktail bars, restaurants and hotels.
My story
Your menu has an idea. Your bar needs a method.
Consultancy for bars, cocktail bars, restaurants and hotels that want to shape their drinks offering.
Bar consultancy
A fresh pair of eyes on your bar, your team and your service. For bars, cocktail bars, restaurants and hotels.
Menus and signature cocktails
Menus and drinks that express your venue's personality.
Cordials, ferments and drinks development
Technique in the service of flavour: prep, fermentation and bar processes.
Training and mentoring
Support for bartenders and training for teams, so ideas make it into service.
Stillroom. Moreto 9, Madrid.
19 cocktails on the menu: 8 signatures, 7 reworked classics and 4 zero-proof.
Behind them is a lab of ferments, cordials and infusions maturing in full view, on the bar itself. It's my bar and the starting point for everything I do.
Discover Stillroom
Sharing the craft. Sharpening the technique.
I run the courses at Stillroom Academy and mentor bartenders.
Training for bartenders who want to go deeper into cocktails and fermentation, and mentoring for those who want to keep growing in the trade.
Courses and mentoringThe bar and the classroom
If you'd like to see how I work before we talk, come to Stillroom or join one of my courses.
Tools for a well-organised bar
I'm a distributor of Miselup and Timlup, and I set up these tools in bars and cocktail bars.
Timlup
I set up Timlup so your bar runs the same way every shift: opening, closing and cleaning routines, digital checklists and PIN sign-off. Ask me how.
- Digital opening checklists
- Closing and cleaning routines
- Task log with PIN sign-off
From the notebook
Bar Inventory Software: What to Ask For Before You Buy
Choosing bar inventory software: what to ask for in costing, stock and routines, when a spreadsheet is enough and when a program pays for itself.
From Bartender to Head Bartender: Duties and Steps
What a head bartender does, how the role differs from a great bartender and how to make the jump: leadership, ordering, costs, team. A guide from the bar.
Batching Cocktails for Bars: Method, Costs and Service
How to batch cocktails in your bar without losing quality: what to batch, dilution, costs, labelling and prep organisation so service runs faster.
Let's talk about your bar.
Tell me what your business needs. I'll reply with a tailored proposal.
Get in touch