We caught up with the brilliant and insightful Souvik Dasgupta a few weeks ago and have shared our conversation below.

Souvik, thanks for taking the time to share your stories with us today Can you share a story with us from back when you were an intern or apprentice? Maybe it’s a story that illustrates an important lesson you learned or maybe it’s a just a story that makes you laugh (or cry)? Looking back at internships and apprenticeships can be interesting, because there is so much variety in people’s experiences – and often those experiences inform our own leadership style.

Internship | Apprenticeship | Experince:

Born and raised in Mumbai, India, Souvik has an impressive bar resume spanning over 4 continents UK, the Middle East, Asia, and the United States, working alongside some of the greatest brands and the greatest minds of the bar world.

Souvik graduated from Queen Margaret University in Edinburgh, Scotland, with an International Hospitality Management degree. With an expansive experience of over 15 years in the bar business, Souvik is now based in Houston and partnering in developing world-class concepts.

He has since attended some of the best spirits training and cocktail weeks worldwide to deepen his encyclopedic knowledge with an immense travel of 32 countries.

Connecting since 2010 from the roots of the Tiger Lilly, Edinburgh, to the Fairmont Hotel at the Palm Jumeirah to train under the historic American Bar at The Savoy, London. Hence, escalating to work with the famed Michelin-starred chef Jason Atherton’s The Social Room. Souvik, as a Head Bartender, led the ever-busy Buddha Bar Dubai (TOTC 2019, World’s 50 Best Discovery) and opened the legendary Wise King in Hong Kong, which became Asia’s 50 Best Bars #18 in the inaugural year of 2019. The year 2020 marked Souvik’s welcome to open Musaafer Houston as Head of Bar Operations, which earned TIME MAGAZINE’s “World’s Greatest Places’ and one of the most acclaimed neo-teric upscale Indian Restaurants in America, holding a ONE MICHELIN STAR for consecutive years of 2024 & 2025.

With over 8 bars managed across the globe, Dasgupta is now focused on an incremental change in Houston hospitality. In the past few years, he and his team, specializing in restaurant & bar concept development and design, project management, operational strategy, and maximizing profitability, have assisted tens of new and existing concepts in the United States and Mexico.

Currently, working in collaboration with Sebastien Laval’s Laval Hospitality as a Bar Consultant and Creative Director.

As always, we appreciate you sharing your insights and we’ve got a few more questions for you, but before we get to all of that can you take a minute to introduce yourself and give our readers some of your back background and context?

“For those who may not have heard of me before…”

I’m a Bar Consultant in collab with principal owner Sebastien Laval’s Laval Hospitality based in Houston, Texas, who helps hospitality concepts — from high-end cocktail lounges to fast-casual beverage programs — come to life from idea to execution. My background blends hospitality operations, beverage design, and brand strategy. I began my journey behind the bar, fascinated by how atmosphere, flavor, and storytelling could converge in a single sip. Over the years, that passion evolved into helping others build unforgettable guest experiences through thoughtful bar programs, operational efficiency, and strong brand identity.

What I Do

I work with clients at every stage — from concept development and menu creation to interior design guidance, staff training, and operational systems. Whether it’s curating a signature cocktail list, engineering bar layouts for speed and flow, or establishing profitable inventory and cost structures, my goal is to bridge creativity with commercial success.

In short, I help venues not only look and taste world-class, but also run like world-class businesses.

The Problems I Solve

Many aspiring bar owners and hospitality groups struggle to align their creative vision with the realities of operations — from liquor licensing and vendor relationships to menu pricing and guest engagement. I solve those pain points by providing end-to-end consulting: ensuring the brand feels elevated, the drinks are memorable, and the numbers make sense. I also integrate modern systems — POS tech, analytics, and even AI-driven tools — to future-proof beverage operations.

What Sets Me Apart

My approach goes beyond recipes and bar design. I treat every concept as a living brand ecosystem — where lighting, music, menu design, and staff performance all serve one cohesive story. I blend creative artistry with data-driven strategy, bringing the precision of a business consultant and the soul of a mixologist. Clients often describe my work as “architecting the experience behind the drink.”

What I’m Most Proud Of

I’m proud of helping clients bring their visions to life — seeing an idea that started as a mood board or a sketch turn into a fully realized venue with its own loyal following. Watching guests experience something special that my team helped craft — that’s the ultimate reward.

I’m also proud of mentoring young bartenders and entrepreneurs, helping them navigate the complex but rewarding world of hospitality with confidence and clarity.

What I Want People to Know

Great bars don’t happen by accident — they’re carefully engineered environments where design, operations, and emotion intersect. My role is to bring that harmony to life — to make your concept not only beautiful, but profitable and sustainable.

If you’re dreaming of building a bar that people feel — not just visit — I’m here to help make that vision a tangible reality.

Visit us at www.Lavalhospitality.com

Any stories or insights that might help us understand how you’ve built such a strong reputation?

Reputation, in my view, is earned one project at a time — through consistency, creativity, and integrity. I’ve focused on a few key things:

Delivering measurable results — like higher revenue, faster service times, or improved guest retention — not just beautiful spaces.

Building alliances with design firms, liquor brands, and PR agencies so every project feels elevated and well-supported.

Publishing insights on bar design, operational strategy, and trends — I believe in sharing knowledge, not guarding it.

And most importantly, creating experiences that people remember and talk about. In this business, word-of-mouth and reputation are the real marketing currency.

I also love mentoring young bartenders and creative entrepreneurs. When you help others grow, your own reputation grows naturally with it.

Building a market reputation as a Bar Consultant isn’t about volume — it’s about vision, consistency, and credibility.
You earn prestige not just by creating beautiful bars, but by connecting creativity, business results, and emotional storytelling into every project.

Ultimately, the best consultants don’t just build bars — they build legacies.

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

“In this business, your best marketing is the transformation you deliver — when your work speaks louder than your pitch, that’s when your clientele truly starts to grow.”

Honestly, my most effective strategy has always been about building trust through transformation. In hospitality, growth isn’t driven by advertising — it’s built by results, reputation, and relationships. When people experience a bar that feels right, they want to know who helped bring it to life. That’s how new projects find me — through genuine impact, not outreach.

Over the years, I’ve come to realize my success as a consultant comes down to three core elements: proof, partnership, and presence. Each one reinforces the other, and together they’ve helped me create steady, organic growth without ever compromising on creativity or quality.

1. Proof — Let the Work Speak Loudly

Hospitality is a tangible business. Owners and investors don’t want vague promises — they want results they can taste, see, and measure. I’ve found that the most effective way to grow is to deliver transformation that’s visible in both atmosphere and numbers.

When a bar opens and suddenly guests are staying longer, sales are higher, and the space flows effortlessly, people take notice. Those outcomes build credibility faster than any marketing campaign. Nearly all of my projects in recent years have come through referrals — from one successful concept to another.

In this industry, when an owner tells another, “Our consultant helped us increase cocktail margins by 25% without losing our brand’s soul,” that’s a story that travels far.

2. Partnership — Not Projects

I don’t treat clients as one-time engagements; I treat them as creative partners. The best consulting relationships evolve — from the initial concept and opening strategy to seasonal menu innovation, team development, and long-term brand alignment.

That approach not only builds loyalty but also creates consistency in results. It’s easy to design a great launch, but maintaining excellence through year two or three requires a partnership mindset. Many of my clients have brought me back for multiple locations or rebrands because they see me as an embedded part of their creative team — not just a consultant who steps in and out.

And in this business, consistency is credibility.

3. Presence — Thought Leadership and Visibility

In the modern hospitality landscape, presence matters. People want to know the story behind the work. I’ve been intentional about sharing my process, design thinking, and industry insights across social and professional platforms — from Instagram to Local & National Media publications like Culture Map, Houston Chronicle, Voyage Houston, Eater Houston, Modern Luxury, Paper City Magazine, etc.

That visibility builds trust before the first conversation ever happens. When potential clients see how I think, what I value, and how I execute, they already know if we’re aligned. It filters the inquiries down to the right ones — creative, serious, brand-driven clients who want more than just a drink list.

The Bottom Line is………………

At the end of the day, my strategy isn’t about chasing volume — it’s about creating resonance. When your work consistently turns visions into viable, memorable experiences, people start seeking you out.

Every great space you build becomes your calling card. Every happy client becomes your advocate. And every bar that thrives becomes another quiet form of marketing — proof that your process works.

So if I had to sum up my growth strategy in one line, it would be this:
“Do exceptional work, treat people like partners, and let the results tell your story.”

That’s how you grow — not just your clientele, but your reputation, your reach, and your legacy.
It’s less about promoting and more about positioning — showing how my perspective connects creativity, operations, and emotional design.

Contact Info:

• Website: https://www.Lavalhospitality.com
• Instagram: being_bartender

Image Credits

Fernanda Rivera
Founder
Studio Rivera