Alright – so today we’ve got the honor of introducing you to Erick Fragoso. We think you’ll enjoy our conversation, we’ve shared it below.

Erick, appreciate you joining us today. Too often the media represents innovation as something magical that only high-flying tech billionaires and upstarts engage in – but the truth is almost every business owner has to regularly innovate in small and big ways in order for their businesses to survive and thrive. Can you share a story that highlights something innovative you’ve done over the course of your career?

Throughout my professional career, I have achieved numerous accomplishments as a mixologist. I have acquired extensive knowledge and expertise in crafting and instructing unique and distinctive cocktail recipes. My successful track record includes the creation of exceptional drink menus across various establishments in Dallas. I am confident that when I establish my own bar, my original and innovative recipes will surpass those currently available in the market.

The essence of my craft lies in the ability to transform ordinary ingredients, such as herbs, berries, and even oat milk, into extraordinary creations. The realm of craft cocktails is vast and boundless, offering an infinite array of ingredients and limitless recipe possibilities. I am certain that I can adapt to any concept or ambiance, demonstrating my versatility and expertise in the industry.

Great, appreciate you sharing that with us. Before we ask you to share more of your insights, can you take a moment to introduce yourself and how you got to where you are today to our readers.

The service industry presented numerous opportunities for my professional growth, commencing at the age of 17. I was fortunate to begin my career at a small yet bustling restaurant in East Texas, which was renowned for its popularity. Notably, the establishment’s patrons exhibited a distinct preference for cocktails, often ordering several drinks alongside their meals. This observation led me to recognize the potential for the establishment to transition into a bar rather than solely a restaurant. Consequently, I developed a profound fascination for cocktails, seeking to expand my knowledge of their composition, nomenclature, ingredients, and overall intricacies. Ultimately, I arrived at the conclusion that pursuing my professional aspirations required venturing into a larger and more dynamic environment.

In my quest for professional growth, I sought employment opportunities in a larger city, which led me to secure my first fine dining position in Dallas as a barback. During my tenure, I actively engaged with the head bartender, seeking clarification on any aspect of the craft that I was unfamiliar with. I meticulously observed and replicated his techniques, from shaking and stirring to pouring, resulting in a significant expansion of my knowledge and skills.

Having acquired a solid foundation, I approached the head bartender with a request to create my own cocktails, even if they were not initially included on the menu. Remarkably, my creations were well-received and ultimately incorporated into the establishment’s offerings. This success further fueled my desire for professional advancement, prompting me to explore opportunities at other fine dining establishments.

Through interviews, I showcased my capabilities and garnered positive feedback from potential employers, leading to job offers at various establishments, ranging from high-speed bars to exclusive country clubs. Each experience provided valuable insights and contributed to my professional development. I diligently absorbed and applied the knowledge gained from these diverse environments, shaping my current approach to the craft.

Can you tell us about what’s worked well for you in terms of growing your clientele?

Everyone enjoys sitting at the bar for two main reasons: drinking and engaging in conversation. I appreciate that all of my bar guests are there to have a good time. Of course, I also value customers who prefer to sit at tables and appreciate the experience and service. Overall, my bar will always be well-attended and lively because customers will always have a delicious drink in front of them, and if they want to chat with a bartender, I’ll be there for them. Building relationships with clients is crucial. Trust me, most opportunities come from people you know rather than what you know.

What’s been the best source of new clients for you?

The most effective method for acquiring new clients is through positive feedback from our current guests, coupled with a robust marketing strategy. This entails both internal and external efforts. Our current guests serve as brand ambassadors, sharing their positive experiences with friends and family, thereby expanding our customer base through word-of-mouth referrals. It is imperative that we prioritize the satisfaction and well-being of our regular customers. Additionally, we should strive to create memorable experiences for new guests, ensuring that they have positive things to say about our establishment, particularly regarding our staff, cuisine, and beverages. Fulfilling their needs and meeting their expectations is paramount to our success.

In terms of external efforts, marketing plays a pivotal role in attracting new clients. Social media has revolutionized the marketing landscape, enabling businesses to reach a vast audience without traditional door-to-door sales tactics. By leveraging social media platforms, we can showcase our offerings, engage with potential customers, and generate buzz around our restaurant. A comprehensive marketing strategy is essential to attract a diverse clientele and establish ourselves as a well-rounded and exceptional dining establishment.

Contact Info:

• Instagram: ericksmixology
• Facebook: Erick Fragoso

Image Credits

Nosotros Tequila & Mezcal
Socorro Tequila
Aguasol Tequila