Q&A with Michael Glance

How do you describe your signature bar style or philosophy?

It’s definitely a mix of a bunch — a strong focus on hospitality and making sure our clients’ visions align with what we are offering, and that all of the guests feel included in the celebration. Then, of course, the practical component: making sure our bar offerings can be easily replicated with speed, precision, and consistency.

What’s your creative process when building a beverage menu for an event?

Luckily, having years of experience—and having a team with loads of experience—means I have a plethora of recipes to pull from when meeting with clients to discuss their bar menu. I usually start by having the couple (or client) fill out a brief questionnaire that gives me an idea of their likes and dislikes, flavor profiles, and general sense of flow and duration for the event.

From there, I curate a list of cocktail ideas based on these preferences and bring the clients in to taste through my ideas. This becomes our opportunity to adjust any ratios (do they want it sweeter? more tart? or maybe they like the direction of a drink but want to swap blueberry for blackberry, or vodka for gin, for example). Other times, I'm given a theme (like Night Circus or an Appalachian porch party), and I build the drinks off of a theme.

What makes a memorable bar experience?

It’s the team behind it, for sure. I would be nowhere without the bartenders we’ve hired and trained over the years. They’re the ones who ultimately affect the speed, the consistency, and how the drinks look. And I, for sure, remember a positive interaction with bar staff over how a cocktail tasted in my years of visiting bars and restaurants.

Where do you look for inspiration when developing new cocktails or refining your offerings?

Hah! Honestly, Instagram has a big effect on my inspiration for new drinks. Most are bad, but some of my proudest cocktail creations have come from trying to take a drink that looks pretty online but tastes terrible, and make it look AND taste great. Other sources of inspiration are trade shows, where I can taste new offerings not yet on the market and experiment with new flavor profiles; and, honestly, I’ve found my cocktail creativity has grown more by cooking different cuisines. Also, I’ve been on a tea kick lately; that has helped expand my palate considerably as well.

What’s one small detail or investment that can elevate a bar experience dramatically?

Signage is a big one. Most people underestimate the number of signs needed for a successful bar. When you have 150 guests trying to read one bar sign, it can be frustrating for guests to get what they want or to know all the available options. I usually recommend one sign per bartender, and maybe one more on top of that. I saw a planner a few months ago who had smaller, bar-top-sized menus, as well as larger menus on easels, 6 feet away from the bar, so that guests could see and read the menus before it was their time to order. That made cocktail hour go by so easily!

How do you balance speed and service with creativity and customization during busy events?

A lot of people don’t realize that there are really only about five different cocktail recipes, and once you understand how those recipes and the ratios of sweet:sour:bitter:spice work, making different drinks becomes a matter of swapping one spirit for another or mixing in a different citrus component. Most of our recipes at SAINT ELLE are intentionally built so that a myriad of other drinks can be made with the same core of pantry ingredients, and, since the ratios are the same, speed of service comes naturally.

Are there trends in the beverage world you’ve loved or left behind?

Espresso Martinis! I would love to leave it behind, but on the flip side, we’ve developed a really awesome recipe that works amazingly for high-volume events. Another trend I’d like to leave behind was the Negroni Sbagliato trend from a few years back. As a Negroni lover, I’d rather just stick with the standard and not add the Prosecco.

A trend I wholeheartedly support—and love seeing the growth in—is the increase in non-alcoholic options in the market. After 16 years in this industry, I have unfortunately seen a lot of friends struggle with alcohol addiction. I love seeing that there are so many more options available to people who don't drink but still want to feel included when going out with friends. Additionally, from a business perspective, these options still allow us an opportunity to upsell and keep revenues closer in line with alcoholic offerings.

How far in advance should planners or clients bring you into the process?

I like to begin the bar conversation four to five months before the event. I can always start it earlier, but I have found that after rentals, catering, and the band eat into the budget, changes inevitably affect the bar plan, and we usually have to start over. At the five-month mark, most clients have a better idea of the bar budget and vision.

What’s something you wish more people understood about running a bar for a wedding or event?

I have a lot of clients who think DIY-ing the alcohol is a cost-effective way to stay within budget, and while—when looking at the ultimate bottom line—yes, you will usually save a grand or two, once you factor in picking up product, returning it, buying the correct mixers in the correct quantities, bar tools, and cooler/ice/bar rentals, there are a lot of factors that create a headache that can be avoided by using a full-service company such as ours.

Another thing I like to point out is that guest count is the easiest way to control the budget for any sort of event, for the bar, or for every other aspect. Every 6–10-person increase in guest count usually amounts to another table/chair rental and another $100+ per head in food and beverage, and those costs can add up quickly for even a 10–20% increase in guest count.

If you weren’t doing this, what would you be doing?

Ideally, I'd be on a small farm in Italy, growing grapes, lemons, maybe olives, and maybe have some goats and a small skiff to fish on.