Concept-driven cocktail programs, real cost controls, and direct distillery relationships — for bars and restaurants that take their beverage offering as seriously as their food.
Every engagement draws from these four bodies of work — alone or in combination, depending on what the operation needs.
Concept-driven cocktail menus, signature builds, spirit and wine list curation, glassware and presentation standards, seasonal rollouts that reflect the room.
Pour cost analysis, recipe costing, par sheets, inventory standards, draft yield and waste reduction, POS optimization for Agilysys and Clover environments.
Direct relationships with Still Austin Whiskey Co., Treaty Oak Distilling, and Texas craft producers. Wholesale negotiation through SGWS, RNDC, and independent channels.
Bartender skill development, service standards, opening checklists, brand education, tasting calibration. Built for high-volume rooms that can't afford slow tickets.
Every engagement begins on the floor — not in a conference room. We can't fix what we haven't seen serving.
Site visit during peak service. Observe flow, ticket times, pour technique, waste patterns. Talk to bar leads as colleagues.
Pour cost audit, vendor benchmark, gap analysis across concept identity, operations, and program. Written findings.
Menu design, recipe costing, vendor negotiation, supplier agreements, training materials. Soft-launch testing with the team.
Staff training, soft launch, calibration. Written SOPs that outlast the engagement. Ongoing support optional.
Right-sized for independents and multi-concept groups. Month-to-month, no long commitments.
Joshua Stock founded Stockology360 to bring an operator's discipline to beverage consulting. Most consultants are either menu designers who never ran a bar, or operators who never built a practice. The work that gets done here comes from someone who has done both.
The practice draws on fifteen-plus years across Austin hospitality — Hilton Austin (Cannon + Belle), Austin Taco Project, The Moon Rock — and active relationships with the Texas craft spirits community that most consultants don't have access to.
Stockology360 works with independent bars, restaurant groups, and multi-concept hospitality companies. The work is the same regardless of scale: program design that respects the room, operations that respect the bottom line, and training that respects the team.
Every engagement starts the same way — with a visit to the room. No deck, no pitch. We see the operation, talk to the team, and decide together what makes sense.