Bartender2ceo

Bartender2ceo Hospitality industry entrepreneur helping restaurants, bars, and venues grow their community through media, events, and networking.

05/11/2026

We are thrusting into Austin this Wednesday for an industry networking happy hour powered by and pre-tournament qualifier

Come thru! Networking starts at 5:30pm. They just unleashed an extra 200 parking spots near Rainey street and I think it’s like $5 for the full evening

Mother’s Day is the Super Bowl of brunches. We are also in the midst of graduation season. There will be crashouts. Good...
05/10/2026

Mother’s Day is the Super Bowl of brunches. We are also in the midst of graduation season.

There will be crashouts. Good luck soldiers 🫡

05/09/2026

The people still drinking are taken chilled shots, fresh squeezed juice chasers and double garnishes. At a certain just order a cocktail and slam it

Hopefully this video inspires someone to save their bartender a second trip

05/09/2026

We’re bringing to Austin and blending it with our tournaments🔥🔥🔥

Come connect with fellow industry innovators & some of the best bartenders you’d want taking care of ya

Event details in bio. Pull up!

05/08/2026

No matter how busy you get you have to make sure you are setting aside time to “pull up”. You have to go hunt down new business, knowledge and relationships. I can’t imagine a busier industry vet than and yet he still makes time for pulling up

That to me is clear evidence there are benefits.

Our state champs will be pulling up for the “Railz on Rainey” events and being apart of officiating team. Pull up and introduce yourself 🫡

Track your macros
05/07/2026

Track your macros

05/07/2026

Being able to navigate a service well blindfolded is the key to reaching max speeds and efficiency. With our competitors are having perform behind a bar they’ve never worked behind before and every bar has a different feel to it.

My best advice is to setup your bar to mimic the bar for our tournament qualifier at so that you can find flow state and not flaw state

05/06/2026

I always like to sit down with specialists from other industries to see how they view hospitality, and , founder of , brought up an amazing point: happy hour as we know it has gotten stale. Bars and bartenders aren’t making enough money from it, and customers aren’t being drawn out the way they used to.

Lynette has some interesting ideas around creating dynamic happy hours that fluctuate in real time based on consumer demand, similar to how airline ticket pricing works. Her tech would help calculate pricing changes while also managing customer communication, which is usually the biggest challenge when constantly updating menus, specials, and promotions.

Condolences to my Mexican restaurant bartenders running Rita specials here on Cinco de mayo 🇲🇽
05/05/2026

Condolences to my Mexican restaurant bartenders running Rita specials here on Cinco de mayo 🇲🇽

05/04/2026

Lateral networking will keep em in seats longer and coming back more often

04/30/2026

Sometimes the yapper is an elected representative for the bar team

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