For media-related inquiries, check the Media Kit.
Christopher Pellegrini, author of “The Shochu Handbook” and a leading international expert on both shochu and awamori, is available for consulting. He’s a certified Shochu Sommelier by the SSI/FBO (Japan) and the SSA (United States), and he has experience helping Japanese-themed restaurants, bars, and izakaya avoid using the floor as a “testing ground” for the menu–a tendency that is undoubtedly a contributing factor to the closure of many F&B establishments before reaching their second anniversary.
Building on his work experience in both the restaurant and brewing sectors, he can observe your business’s strengths and weaknesses while attempting to identify goals that are both concrete and measurable.
He also draws on his knowledge of developing shochu-based RTD and RTS drinks for the North American market to evaluate menus from a variety of angles. He has worked with businesses on two continents to develop and source the ingredients for canned chuhai products.
After discussing various factors such as decor, location, equipment layout, seating capacity, age/financial comfort of the clientele, and management’s goals, Christopher will help construct a bar menu that promotes optimal execution even when the house is full. Considering targeted price point and margin equally, he’ll help find a way to take your beverage services to the next level.
Questions about services and hourly rates should be directed to consulting[at]shochu.pro. Pellegrini’s “The Shochu Handbook” can be purchased here.