The hospitality industry is made up of many careers, but guests might never know what is really takes for a few drops of deliciousness to leave their cradle and become a full fledged adult beverage. That’s why Leisurely is profiling our favorite professionals who spend their time thinking about your next favorite food and beverage.

This week, we’re profiling Andrea Meriwether, owner of BarFare Concepts in Louisville, KY. Andrea’s career has seen her tend bar at Louisville’s famed Pendennis Club, delivering exceptional experiences during sold out Kentucky Derby weekends

What was the experience that helped you decide to pursue a career in hospitality?

My grandmothers and mother were always chairing hospitality committees at church. I loved watching them prepare tea service for the Pastors Aide and setting the guest of honor tables with fine linens and China. I learned early that the love is truly in the details from beginning to end. Entertaining and hosting was a dutiful and honorable service. I was inspired by their eye for details and anticipating the needs of guest and taking pride in the joy of service.

Drink, bars, and bartenders. They help shape what the hospitality experience is about for employees and guests. Can you talk about some of the memorable experiences you've had in your career?

Executing my first sold-out Derby weekend in fine dining was monumental. It took months to prepare , personally calling over 200 reservations, floor planning, menu planning, confirming dining logistics with the restaurant team and executing above expectation. Restaurant success  requires  a strong team, to execute top level service from start to finish. From front of the house to the back of the house every role is important. I had to prove my worth as the only woman and youngest management member on the team but I leveraged knowing the market, consumer, and customer service. 

I see you worked at The Pendennis Club. What are your true thoughts on that Pendennis Club Cocktail I've read so much about?

The iconic Pendennis Old Fashioned cocktail is very old world but very in style. I was taught early in my career to learn and study the classics. Every cocktail tells a story leading us to explore the world of cocktail from the perspective of artisan creation which helps one develop an appreciation for craftsmanship. The use of Bourbon vs Rye Whiskey. I personally prefer Rye or a cask strength bourbon as the base spirit, it can determine whether the cocktail has a silky finish or coats like warm velvet.

You made the move to launch your own hospitality consulting business, Barfare. Can you talk about how your experiences helped shape this decision?

I decided that I wanted to do something with my 10 years of hospitality experience to bring a fresh, knowledgable and innovative approach to the world of hospitality. I always prided myself on learning how a system operates inside and out and I was always willing to learn new skills on the job this versatility in skills development challenged me to become a problem solver and innovator. I learned very quickly in advancement that you’re only as valuable as the skill and innovation that you bring to the table. I wanted to disrupt the perception regarding women, people of color and the glass ceiling.

What are some of the typical day to day activities that come along with running your business and being a hospitality entrepreneur?

Research and Development are never ending. I'm constantly reviewing the business journals for commercial real estate acquisitions, tourism, and workforce development. I pitch my services 5 times a day at minimum, I set goals and then map out how to get there. I send my pitches to a trusted group of mentors and advisors to poke holes lol My living room wall is a white board for my ideas and most of all I try to stay focused, healthy and in a good state of mind.

I also see you're a bourbon expert? What are some of the secrets you're willing to share about how we can all become more knowledgeable bourbon drinkers? What should we think about when trying to find a quality bourbon.

Bourbon appreciation starts with exploration and appreciation for its elements from ground to bottle. Bourbon is so versatile that is lends itself to be explored through its history, agriculture, and craftsmanship. Bourbon can be enjoyed by anyone and at any price point, for new consumers I always recommend trying it first in cocktails, and then starting with the historic brands such as Old Forester and Heaven Hill. Also consider searching for pint offerings in retail, in home BYOB tastings have friend over and everyone brings a bottle and purchase mini hand shake bottles so guest can take samples home with them. Quality is truly subjective to the consumer the important thing to keep in mind is whether or not you enjoyed it, your palate, your rules.

What do you think guests don't realize about the work that goes into creating a great hospitality business?

The details, design and the time commitment that goes into experiential development. Most guest experience the outcome of 100's of hours of work and design that may result in the design of  a 2hr. food and beverage experience.

What are some of the bourbons or other spirits people might want to stock up on right now?

Early Times

Evan Wiliams Bottle and Bond

Kentucky Peerless Rye

New Riff Single Barrel

McKenna 10

Eagle Rare

Many businesses have had to pivot strategies to navigate the challenges COVID-19 presents. How has this pandemic impacted your professional life, and how do you think we can enjoy a better hospitality experience post-COVID 19? 

COVID 19 truly forced me to become creative in my services, pitching, and innovation in solving the pain points of prospective clients. Quarantine allowed me to tighten up my day to day operations and streamline use of time and resources.  Post Covid 19 the hospitality industry is going to have to alter their operating models, value their front line personnel and the vital skills that they bring to service experience and that dining out will now almost be a luxury vs necessity. Consumers will expect amazing safe , service and nothing less. The hospitality industry can not afford to cut corners, together we will have to explore innovation in operational models, workforce development, diversity and inclusion, equity, product development, ecommerce and more to meet and exceed the demands of our industry. Saving this industry will be up to not only ownership and management but those cooking on the line and behind the bar. It will take a collaborative effort full hands in and out.