In this episode of Market Plate, host Michael Wangbickler speaks with Justin Honeysuckle, co-founder of Tended Bar, an innovative automated cocktail dispensing system. They discuss the evolution of Tended Bar, its unique features, and the challenges faced in the hospitality industry, especially during the COVID-19 pandemic. Justin shares insights on market positioning, operational challenges, and the importance of customer experience. He emphasizes the need for passion in entrepreneurship and the adaptability required to thrive in a changing market.TakeawaysTended Bar started as a college project and evolved into a business.The system allows for self-service cocktails, enhancing customer experience.Facial recognition technology replaced RFID wristbands during COVID-19.Operational challenges include reliance on external teams and systems.Creating a unique customer experience is crucial for success.The market for automated bars is expanding beyond traditional venues.Passion for the business translates into better sales and partnerships.Adapting to market needs is essential for growth.Tended Bar can serve both alcoholic and non-alcoholic beverages.Understanding customer preferences can drive product development.

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