barmagic of las vegas develops and designs bar and hospitality concepts. From concept DNA, identity design, and pro forma to interior design, construction, and service models right through to opening– think of us as the perfect technical and creative partner working hand-in-hand with architects, IDs, GCs, MEs, and operators to create, build, and open compelling, profitable hospitality concepts.
we strive to be bar design experts by focusing on the bar as the engine that drives profitability. As such the equipment, layout, and related space planning is first looked at for strategy, operations, and profitability to drive the intended concepts and programs; and then from an aesthetic point of view. We understand all phases of design and construction from floor plans to cutting-edge equipment schematics right down to bar nosings, scuppers, and die wall construction. We help build bars.
Drink engineering is not scribbling down recipes or searching for the most obscure fruit from Bali; it is about balancing flavor profile and eye appeal with marketability, pour cost and practicality behind the bar. We strive to deliver programs that are easy to roll-out and maintain and yet proprietary and extraordinary so that your guests will come to crave your drinks. Our single goal is to make your venue famous for its profitable drinks.
Training & Operations
Operational expertise is what defines BMLV as a unique hospitality development and design firm. We don’t just understand operations, we are operators with 20 years of hands-on F&B management experience. From BOH to FOH, we know how to set up a bar, lounge, nightclub, or restaurant with effective training programs and rock-solid systems. There is no part of building, opening, or operating a bar that we haven’t tackled head on with repeated success.
Clients + Awards
Ace Hotel Caesars Palace CSX Hotels EDITION Hotels Gaylord Hotels The Greenbrier Resort Luxor Hotel & Resort Ritz-Carlton MGM/Mirage Outback Steakhouses PUBLIC Hotel Pure Management Group Starbucks Coffee Company Sky Waikiki Carlson Restaurants Winter Park Ski Resort
Finalist (North America) Tobin Ellis Cocktail Station by Perlick ICIS Innovation Showcase Product of the Year, 2016
Gold Award Winner Tobin Ellis Cocktail Station by Perlick GOOD Design Awards, 2015
Winning Cocktail Sao Paolo Flip USBG National Finals, 2009
Winning Bitters Lavender Spiced Tales of the Cocktail Barmade Bitters Challenge, 2009
Best Mojito Shadows on the Hudson “Best of” Awards, Hudson Valley Magazine, 2009
Best Late Night Bar Thirtynine Hotel Best of Honolulu, 2008
Best Ambiance (Bar or Lounge) Thirtynine Hotel Best of Honolulu, 2008
Winning Cocktail Dos Cubanos Throwdown with Bobby Flay, 2008
Best Cocktails Tangerine Bar & Lounge Las Vegas Epicurean Awards, 2007
Best Singles Bar Shadows on the Hudson Best of Hudson Valley Awards, 2007
Best Drink Tangerine Mojave Food Network Challenge, 2006
Best Hotel Bar Tangerine Bar & Lounge Las Vegas Weekly Readers’ Choice Awards, 2005
Best Cocktails Tangerine Bar & Lounge Las Vegas Epicurean Awards, 2005
Best Lounge Tangerine Bar & Lounge Las Vegas Epicurean Awards, 2005
Best Drink Italian Sidecar Blue Blazer Challenge World Finals, 2005
Best Locals Night Tangerine Bar & Lounge Las Vegas Weekly Readers’ Choice Awards, 2005
Best Margaritas The Stoop (Syracuse, New York) New Times Readers Awards, 2001
Best Margaritas The Stoop (Syracuse, New York) New Times Readers Awards, 2000
BMLV has been featured on Food Network, Spike!, A&E, Travel Channel, ABC, NBC, E!, Fine Living, Showtime, USA, and more as well as in the Washington Post, New York Times, London Sunday Times, Las Vegas Review-Journal, and a large number of industry publications.
Tobin Ellis Cocktail Station by Perlick
After 26 years of bartending and bar consulting that included 12 years of designing bars all over the world, Tobin Ellis was tapped by one of America's oldest and most respected names in beverage dispensing equipment to re-imagine a bartender's station. Together Ellis and the engineering team at Perlick spent two years completely rethinking how underbar equipment should be designed and manufactured from a bartender's perspective. Take a look at the ergonomics, innovations in efficiencies, and attention to detail that went into the only bartending equipment ever to receive the coveted "Good Design" Award for commercial design presented by the Chicago Museum of Design & Architecture.