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Raise your glass


Craft & Co. offers bar program consulting services catered specifically to you and your existing or desired clientele. We're here to help you raise your level of service, your quality of product, and your overall profit. 

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Raise your glass


Craft & Co. offers bar program consulting services catered specifically to you and your existing or desired clientele. We're here to help you raise your level of service, your quality of product, and your overall profit. 

LH_01_table top.jpg

Company Profile


Company Profile


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WAINE LONGWELL

Waine is an 11 year veteran of the New York hospitality industry. After tending high volume bars around Manhattan and Brooklyn, Waine found his niche with well crafted cocktails in 2007 at the now shuttered neighborhood gem Sweet-Ups. The following years found Waine helping to develop drink menus around New York City including Royal Oak, Manhattan Inn, Brooklyn Star, Kinfolk 90 and Kinfolk 94. In 2012 he opened a bar of his own called Alameda. His bar programs have been featured in New York magazine, Time Out NY, GQ, Eater and more. In 2013 Waine was named one of New York’s “Masters of Mixology” by Food Network and Food and Wine Magazine. He has gone on to consult several restaurant and bar openings. Longwell's proven talent in the bar business is heightened by his understanding that friendly service and quality product are what truly makes a bar great, and establishing long-standing relationships with clientele is what keeps a great business growing. 

Waine is currently managing the bar program at Range Life in Livermore, CA.

SARAH ELLIOT NILES

Sarah Elliott Niles has been in the restaurant industry for fifteen years in several of San Francisco’s most esteemed establishments.  Sarah earned her Sommelier certification from the Court of Master Sommeliers in 2009 while bartending and managing at Bar Tartine, and went on to become part of the opening team as wine and beverage director at Commonwealth, one of 2010’s most celebrated restaurant openings in San Francisco.  Sarah’s wine list received praise from the San Francisco Chronicle’s restaurant critic, Michael Bauer, as well as it’s wine editor and best selling author, Jon Bonné.  In 2012, Sarah expanded her wine education by joining the opening team at St. Vincent, a popular Mission District restaurant owned by James Beard Award winning author and Bon Appétit magazine wine editor David Lynch.  She curates a wine list that caters to every type of wine drinker, novices and connoisseurs alike. Wine and hospitality have been Sarah’s passions for many years. She strives to cultivate a convivial atmosphere that becomes part of the fabric of the surrounding community.

Sarah is currently part of the management team at Outerlands in San Francisco in addition to overseeing it’s wine program. 

christian schaal

Christian Schaal has been bartending in New York for over a decade. In that time, he has contributed original cocktails to chef-driven restaurants such as Estela and Alder and run the bar program at Nights & Weekends and Manhattan Inn. His drinks have been featured in New York Magazine, Food & Wine, Gotham, and The Wall Street Journal. Schaal’s experience runs the gamut from doing time in dive bars to crafting classic cocktails and using modern techniques to achieve the result everyone is seeking—a delicious drink.  

Christian currently leads the bar program at Zebulon in Los Angeles.

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cArmen Pit

Carmen began her career in food and service 20 years ago at the original Bi-Rite Market in San Francisco. Looking to pursue all aspects of industry, she lent her talents behind the bar at Mission District's corner dive Phone Booth where she learned classic cocktails, the advantages of affable service and the importance of setting up an environment that suits the patrons. 10 years of playing music and touring outside of North America opened up many new ideas of food, drink, and hospitality while benefiting the growth of her palate and restaurant knowledge. In between these tours she worked behind the bar at Hotel Delmano in New York, and aided in the opening of Manhattan Inn, Alameda, and Mr. Fong's. Since then she has managed for Roebling Tea Room, Bessou, and Tygershark.

 Carmen's work style is very hands on, very careful, and very detail oriented. Her respect for the tradition of hospitality is apparent as she provides refreshing and thoughful service.