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With income down at most restaurants, freelance drink experts can help keep the bar profitable
It’s no secret that restaurant managers work long hours, deal with constant stress, and often eventually seek more lifestyle-friendly work. A natural thought progression for any beverage professional who has spent years working in the restaurant business often leads to: “How do I transition from working the floor to something else? What do I do next with my career?”
For many of the intrepid ones, they’ve developed themselves into beverage consultants for hire that can leave the daily grind, but still circle back and offer their expertise to restaurant and bar operators. ....

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