We caught up with the brilliant and insightful Taylor Gladmon a few weeks ago and have shared our conversation below.
Taylor , thanks for joining us, excited to have you contributing your stories and insights. What’s the backstory behind how you came up with the idea for your business?
I’ve always believed that the cocktail or mocktail itself is the experience, and that mindset really shaped the foundation of my career. Throughout my bartending journey, I was constantly told that my drinks stood out and that’s because I approached them differently. I focused on quality, using fresh ingredients instead of shortcuts. For example, I’ve always preferred fresh muddled limes over sweetened lime juice in my margaritas. That attention to detail wasn’t always the norm in every bar I worked in, and at times it even set me apart in ways that challenged traditional environments, but it also became my signature.
Over time, I realized I wasn’t just making drinks, I was creating a more elevated experience. That’s what led to The BartendHER. The name itself is a play on “bartender,” but with a feminine, intentional twist that reflects who I am and the presence I bring into the space. It represents more than just a service, it’s a brand built on creativity, quality, and a different standard of mixology.
Taylor , before we move on to more of these sorts of questions, can you take some time to bring our readers up to speed on you and what you do?
I’ve been in the bartending industry for years, starting before I was even of age. What began as an opportunity quickly became a passion, and over time I built a strong reputation for the quality of my drinks and the experience I bring. I’ve worked in everything from fine dining to nightlife to private events, which gave me a well-rounded foundation and a deep understanding of client expectations.
I always knew I had something different. My approach to mixology has always been more intentional, from using fresh ingredients to creating drinks that truly match a person’s palate. That consistency and attention to detail naturally led me to create The BartendHER.
Today, The BartendHER is a luxury mobile bartending brand specializing in curated cocktail experiences for weddings, corporate events, and private celebrations. I focus on making the entire process seamless for my clients, from custom menus to the smallest details in presentation, so they can fully enjoy their event while I bring their vision to life.
What sets me apart is the level of care, creativity, and confidence I bring into every space. This is not something I treat like a job. It’s something I’ve always been naturally great at, and I take pride in creating memorable experiences that people talk about long after the event is over.
I’m most proud of building a brand that reflects my standard. The BartendHER represents quality, presence, and a different level of service, and that’s exactly what my clients have come to expect.
Any stories or insights that might help us understand how you’ve built such a strong reputation?
What helped me build my reputation was the way I show up and the standard I’ve always maintained. For me, it’s not just about bartending, it’s about the overall experience. I’ve always been intentional about my professionalism, my presentation, and the energy I bring into every space.
I treat every event with the same level of care, no matter the size, and that consistency is what built trust with my clients. People know what to expect when they book me, and that reliability is what keeps them coming back and referring me.
I’ve also been very big on relationships and networking. A lot of my growth has come from genuine connections and word of mouth, which I value because it means the experience truly spoke for itself.
My reputation comes from being consistent, being confident in what I bring, and always delivering at a high level.
How about pivoting – can you share the story of a time you’ve had to pivot?
One of the biggest pivots in my journey came when I transitioned from working behind the bar to building The BartendHER as a full-service brand. I was comfortable and established in the industry, but I realized I wanted more control over the experience I was providing and the direction of my career.
That shift required me to move from just executing to leading. I had to build a team, create systems, and trust others to represent my brand at the same level I would. That wasn’t easy at first, but it was necessary for growth.
That pivot allowed me to scale, take on larger events, and position The BartendHER as more than just bartending. It became a brand known for experience, quality, and professionalism.
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