About

about marcus

After spending four years as a bar manager and beverage director in Nashville's thriving cocktail scene, I saw a gap in the market: bars and restaurants needed better tools to manage their beverage programs efficiently. That insight led me to co-found Spec, a restaurant technology platform now trusted by establishments worldwide.

My passion for improving beverage programs spans both technology and hands-on consulting. I relocated to Dayton to bring what I learned in one of America's most competitive food and beverage markets to the Midwest hospitality community.

I've designed cocktail menus for diverse concepts—from craft cocktail bars to upscale restaurants to neighborhood pubs—always with the same focus: creating programs that are beautiful, profitable, and executable by your team.

I don't believe in menus that only work when I'm behind the bar. I believe in empowering your staff with the skills, knowledge, systems, and technology to deliver exceptional cocktails consistently, night after night.

My Approach: Creativity backed by operations. Art supported by science. Innovation grounded in profitability. Technology that makes excellence sustainable.