Beverage and kitchen consulting for restaurants, independent venues, hotels and resorts. Operator-level expertise, without the cost of a full-time hire.
Shaken or Stirred by MT is a Perth-based beverage and kitchen consultancy founded by Mickey Thukral, a hospitality professional with over 13 years of hands-on leadership across luxury hotels, independent restaurants, and brewery operations in Australia and internationally.
We bring operator-level expertise directly to your venue, across both the bar and the kitchen pass, without the overhead of a full-time hire.
Every service is priced to deliver a measurable return, not just a document. A well-costed drinks programme typically recovers its fee within the first month of trading.
A custom menu of 8–12 cocktails built for your concept, price point, and your team's ability to execute. Includes full recipe specs, build guides, and garnish notes.
Full drink-by-drink cost analysis, GP targets, pour cost benchmarking, and pricing recommendations.
A batching programme built around your stock ratios, dilution, and shelf life, with full staff handover.
A curated list matched to your cuisine and price point, with BTG selection, tasting notes, and markup structure.
End-to-end design of a draught cocktail programme: product selection, keg spec, line setup, and staff training.
Hands-on training covering product knowledge, cocktail execution, upselling, and responsible service.
A complete drinks programme built from scratch: concept, supplier onboarding, menu design, costing, and opening-ready staff training.
The same operator rigour, applied to the pass. Menus built to sell, recipes built to repeat, and a kitchen that runs to time, every shift, every chef.
A kitchen menu built for your concept, price point, and your team's ability to execute, balanced across sections, prep load, and ticket times.
Every dish written to spec, with yields, method, plating, and allergen notes, so it comes out the same every time, from any chef on the line.
Full dish-by-dish cost analysis, food cost %, and pricing recommendations, benchmarked against your target GP.
Prep flow, par levels, ordering systems, and supplier onboarding built around how your kitchen actually runs.
A one-time project fixes a problem. A retainer keeps your entire drinks and kitchen programme consistently profitable, without the $85,000–$110,000+ annual cost of a full-time Beverage or F&B Manager.
Across luxury hotels, independent restaurants, and brewery operations, bar and kitchen both. We understand your cost pressures, your service constraints, and what your guests actually want.
One of very few cocktail-and-kitchen-focused consultants in Perth with formal wine credentials. Your wine programme gets the same rigour as your cocktails.
Deep knowledge of local suppliers, market pricing, and venue culture. No interstate fees, no remote disconnect, no generic advice.
Zero commercial lease overhead means competitive pricing without compromising on the depth or quality of the work.
Retainer clients get first access to our pre-batched cocktail wholesale range when production launches, at preferred pricing.
Front and back of house are run to the same standard when one operator designs both. Fewer handoffs, faster fixes, one number to call.
30 minutes, no obligation, no pressure. You'll come away with at least one actionable idea for your venue, regardless of whether we end up working together.
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