Community Highlights: Meet Bria Marie of PourMore Hospitality

Today we’d like to introduce you to Bria Marie.

Bria, we appreciate you taking the time to share your story with us today. Where does your story begin?
My story started in hospitality by accident, but I was born for it. My great grandparents were in hospitality, so taking care of people, creating experiences, and making a space feel good was always in me. Around 2015 or 2016, I attended a family friend’s club event called Second Saturdays. They needed help serving bottles, pulled me in, and I made enough money that night to come back the next weekend. I did—and I never really left the industry.

I was not even 21 yet, so I could not bartend at first. I served bottles, food, and worked as a server at a popular 25-and-up bar serving the best chicken in the city (at the time)—whatever kept my foot in the door. Once I turned 21, I went to bartending school, learned the craft, and quickly realized I loved the creativity, money, and energy of hospitality. But I also knew I wanted something with longevity. I was not trying to be 50, fighting girls in pantyhose for a $100 shift—no shade—I wanted to build a business.

That is when I started PourMore Bartending School. I began teaching from my mom’s suite; she owns My Body Snatcher, a prominent shapewear boutique in Cincinnati. Early on, I got reported because I did not realize there were state requirements for operating classes. Instead of quitting, I found a solution. I connected with Great Oaks and was able to incorporate my PourMore curriculum into its adult education programming, giving my school the proper structure to grow. Great Oaks Adult Education operates in cooperation with the Ohio Department of Higher Education.

For more than five years, I have taught bartending through PourMore, and we are still holding classes today. I teach more than drinks—I teach confidence, professionalism, service, and how to turn bartending into real income. The opportunities I create for my students are endless: private events, weddings, catering, nightlife, restaurant work, brand activations, and more. My goal is for every student to leave with a skill they can use to make money, build connections, and create opportunities for themselves

Through PourMore, I have also consulted for businesses including Yakitori, The District, Decor, Almost V’Gan, and others around the city—developing cocktail menus, signature drinks, bartender training, service standards, and recipes that are memorable, practical, and profitable. I am proud of the beverage programs I created. The drinks were good, service was better. Some businesses later closed or changed direction, but a great cocktail program is only one part of a successful business. I have learned that a great cocktail menu is only one piece of a successful business. You also need strong operations, leadership, consistency, and a willingness to listen to your customers and staff.

Most recently after a breakup, I decided to channel my energy into something I had always loved: cooking. I completed an 18-week culinary program and earned my ACF culinary certification, adding chef services to what I could offer through PourMore. Then a friend connected me with an opportunity to become a private chef for one of the Cincinnati Bengals’ top players, and I cook most of his meals going on the second season now.

Today, PourMore Hospitality brings all of that together: ongoing bartending classes, cocktail consulting, private chef services, catering, and hospitality experiences. What began with me helping serve bottles at a club became a career built on skill, resilience, creativity, and knowing how to make people feel taken care of and putting people in position to win.

Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
No, it has not been a smooth road—but it has been worth it. One of the biggest early challenges came when one person became extremely focused on my bartending classes. They called me repeatedly for months asking for information that was already available on my website, and they recorded parts of my classes and sent them to the state board. That is what ultimately started the state looking into my program. That’s how I got to Great Oaks.

I have also dealt with competitors sending people into my classes to collect information, take my materials, and try to recreate my program. I have had people observe what I was building and attempt to start something similar. But I have learned that you can copy a book or a drink recipe—you cannot copy the experience, the relationships, the opportunities, or the heart behind PourMore. A lot of things come and go, but PourMore has lasted because I have stayed consistent, kept evolving, and truly care about the people I teach.

Another challenge has been expansion—finding dependable staff, training people to meet my standards, and trusting others with a brand I built from the ground up. Hospitality is personal, so it is important to have a team that understands that every guest, student, and client is an extension of the business.

Of course, people can be a little weird when they see you growing—but overall, the journey has been beautiful. My students are amazing, and seeing them gain confidence, learn a skill, and make money makes every hard moment worth it. My private-chef client is a picky eater, but he is also a great client, and challenges like that keep me creative. I have learned that the hard parts did not stop PourMore—they helped make it stronger.

As you know, we’re big fans of PourMore Hospitality. For our readers who might not be as familiar what can you tell them about the brand?
PourMore Hospitality offers bartending classes, private-chef services, catering, cocktail development, bartender training, and consulting for bars and restaurants.

What sets us apart is that we help both people and businesses grow. I love seeing my students gain confidence, get jobs, book events, and make money using the skills they learn. I also help new bars and restaurants open with strong drink menus, trained staff, and service that keeps customers coming back.

If you own—or are opening—a bar, restaurant, lounge, or event space, call PourMore.

What matters most to you?
What matters most to me is doing right by every person I come in contact with—my students, clients, staff, partners, and guests. I want people to feel respected, taken care of, and confident that I gave them my best work.

Whether I am teaching someone a skill that can help them make money, cooking for a client, consulting for a business, or serving a drink at an event, I care about leaving people better than I found them. That is what hospitality means to me: doing a good job, treating people well, and making sure the experience feels worth it.

Pricing:

• Bartending Class- $599
• Chef Services- Varies
• Bartending Packages- Starting at $50/hr
• Consultations- Packages starting at $1,000

Contact Info:

• Website: https://pourmorehospitality.com/
• Instagram: https://www.instagram.com/chefbriamarie
• Other: https://share.google/eSaMuGjTANJzNgAYO