Marsh Mary
A coastal twist on the classic, made with brine from our local oyster forager.
$14
good afternoon, captain
Teaguer's, today.
A small coastal bar on Chincoteague Island. Craft cocktails made with what the tide and the locals bring in. This is the hub where everything lives, from tonight's specials to next month's wedding rehearsal on the deck.
tonight
Sunset Hour
5-7pm · half off raw bar
reservations
14
parties on the books
on shift
5
staff working tonight
low stock
3
items need reorder
tables and tides
Reservations
Parties on the books, fresh inquiries, special requests we want to remember. The week's view at a glance.
Hannigan party of 4
Anniversary dinner. Husband requested the Sunset Spritz be ready when they arrive. Allergies: shellfish on her side.
Birthday party (Wescott)
Surprise party for Kayla turning 40. We're holding the corner banquette. Cake is being delivered by Salt Tide Bakery at 7:45.
Rehearsal dinner (Brooke + Daniel)
Full deck buyout. Family-style food. Three signature cocktail menu they picked: Saltwater Marg, Driftwood OF, Sunset Spritz.
Walk-in capacity check
Caller asked if we take walk-ins for parties of 6. Said yes, suggested coming before 8pm or after 9:30. Held a soft note.
Anniversary (Patel)
10th anniversary. Asked about a quiet table. Suggested deck corner near rosemary planters.
Corporate retreat dinner
Group flying in from DC for a marketing offsite. Asking about full bar buyout for 2 hours after their dinner. Following up with availability.
who's pouring tonight
Team Scheduling
This week's shifts, who needs a swap, who's on PTO. Click any cell to change it. Click a staff name to edit or remove them. Your changes save automatically.
This Week's Grid
Tap any cell to change a shift. This is a live demo, so play around.
| Staff | Mon | Tue | Wed | Thu | Fri | Sat | Sun |
|---|
Pending requests
when the deck becomes the event
Catering & Events
Private bookings on the deck, off-site catering inquiries, wedding rehearsal dinners, full-bar buyouts. Everything in one place from inquiry to invoice.
capture inquiries directly
Sample Inquiry Form
This is the form your prospective guests would fill out on your website or social profiles. Submissions land in your inquiry list above. Customize the fields, the branding, and what data you collect.
This is a live demo. Submissions appear in the inquiry list above and persist in your browser.
what's behind the bar, where it came from
Inventory & Sourcing
Track what's on the shelf, what's running low, and who supplies it. Local sources flagged so the "local ingredients" promise stays honest.
Chincoteague Salt Oysters
Delivered twice weekly. Captain Rhett's contact is Mara, 757-... Order placed last Friday for 12 dozen.
Mezcal (Vago Elote)
Down to 2 bottles. Reorder placed Monday, expected by end of week. Hold Saltwater Marg menu listing if it doesn't arrive.
Honey (wildflower)
Spring batch sold out. Summer wildflower batch expected mid-June. Asking if they can hold us 12 jars.
Sourdough & baguettes
Daily delivery, 6am. Standing order: 4 sourdough loaves, 2 baguettes. Flexible on weekends.
Bluefish, smoked in-house
Caught fresh, smoked same morning. Availability depends on the catch. This week's batch lasts through Saturday.
Saffron threads
For the Marsh Mary infusion. Order placed last month, plenty for the season.
Garnish citrus (lemon, lime, blood orange)
Daily delivery during the season. Subbing tangerines for blood orange when they're out.
the weekly rhythm and the rare events
Promotions & Programming
Recurring happy hours, themed nights, live music slots, seasonal happenings. The rhythm that keeps regulars coming back.
Weekly recurring
Sunset Hour
Half-off raw bar, $2 off cocktails. Our quietest hour gets the best deal. Promoted on Instagram every Monday morning.
Oyster Mondays
$1.50 oysters all night long. Started slow, now the third busiest night of the week. The Marsh & Sound Co. delivery is sized for it.
Live Music Wednesdays
Local musicians, acoustic. We host the same rotation of 6 artists across the month. Pays $150 + tips + dinner.
Sunday Brunch
Bottomless mimosas and bloody marys for $18. Our highest revenue shift per hour.
Upcoming one-offs
Pony Penning Cocktail Special
Three special "wild horse" themed cocktails for Pony Penning visitors. Marketing copy and bar training scheduled for early July.
Anniversary Week (1 year)
Our first anniversary. Throwback menu featuring our launch cocktails at launch prices. Throwing a community party Saturday night.
Oyster Roast (fall)
Big seasonal event. Wood-fire oyster roast on the back deck, live music, all-day. Ticketed at $35/person, includes oysters + first drink.
Display on your TVs
Update once here, push to every screen. The same Roost-built signage system already running at Brownsville Market in Crozet. Click a TV to preview what's currently displayed.
Tonight at Teaguer's
Sunset Hour
5-7pm · half off raw bar
Marsh Mary · $14
Driftwood Old Fashioned · $15
Sunset Spritz · $11
Driftwood Old Fashioned · $15
Sunset Spritz · $11
TV 1 · Above the bar
Tonight's plates
From the raw bar
half off 5-7pm
Oyster selection · $18/$32
Crab toast · $16
Marsh greens · $12
Crab toast · $16
Marsh greens · $12
TV 2 · Dining area
This week
Live Music Wed
Joelle Whitmore · 7pm
Oyster Mondays
Sunset Hour M-F
Sunday Brunch
Sunset Hour M-F
Sunday Brunch
TV 3 · Back patio
already proven, ready to deploy
Roost built the digital signage system currently running on three TVs at Brownsville Market in Crozet. Same architecture, branded to fit your bar. Updates push from this Feather to every screen in real time.
what we are, in words and pixels
Brand Kit & Press
Everything a journalist, partner, or festival organizer might ask for. Visual identity, downloadable assets, press releases, and ready-to-send templates.
Visual identity
palette
#2D5C6B
#E89B6E
#9CA88E
#E8C766
#F8F2E8
typography
Display: Fraunces (a warm, slightly editorial serif)
Body: Inter (clean and quiet)
voice
Unhurried. Sun-warmed. Knowing. We don't take ourselves too seriously, but we take the craft seriously. The bartender who'll talk about his oyster forager but also tease you for ordering a vodka soda.
tagline
salt, citrus, and the sea
Use full version for headers and intros. Short version: "salt & sea".
Downloadable assets
Tap any card to preview what's inside.
Wordmark (vector)
Primary logo, scalable to any size.
Tap to preview →
tap to flip back
Wordmark (light bg)
High-res, transparent. For light backgrounds.
Tap to preview →
tap to flip back
Wordmark (dark bg)
High-res, transparent. For dark backgrounds.
Tap to preview →
tap to flip back
Photo gallery
Interior, exterior, signature cocktails, owner portraits. All press-cleared.
Tap to preview →
interior
golden hour
golden hour
cocktails
signature pours
signature pours
deck
at sunset
at sunset
owners
Rhett & Maren
Rhett & Maren
tap to flip back
Fact sheet
Quick reference: opened, owners, capacity, menu philosophy, awards.
Tap to preview →
Teaguer’s
Fact Sheet
Opened
August 2025
Owners
Rhett & Maren Teaguer
Capacity
46 indoor, 32 on the deck
Philosophy
Craft cocktails, locally-sourced
tap to flip back
Boilerplate & bios
Standard "about Teaguer's" paragraph at 50, 100, and 200 words. Plus owner bios.
Tap to preview →
Teaguer’s
Boilerplate
50 words
Teaguer’s Beach Bar is a small craft cocktail bar on Chincoteague Island, Virginia. Opened by Rhett and Maren Teaguer in 2025...
100 wordsA coastal cocktail bar serving locally-sourced craft drinks and small plates. Oysters from Marsh & Sound Co...
tap to flip back
Press release templates
New seasonal menu launch
Template for announcing menu changes. Includes quote slot, photo callout, contact line.
Anniversary milestone
Used for 1-year, 5-year, etc. Designed to be a journalist-friendly hook.
Community / charity event
For announcing community involvement. Emphasizes local angle.
Award / recognition
Skeleton for celebrating a Best-Of nod, James Beard semifinalist, etc.
Boilerplate copy (50 words)
Teaguer's Beach Bar is a small craft cocktail bar on Chincoteague Island, Virginia. Opened in 2025 by Rhett and Maren Teaguer, the bar serves cocktails made with locally-sourced ingredients (oysters from Marsh & Sound Co., honey from Brackish Apiaries, sea salt harvested on the island) and a small menu of seasonal small plates. Salt, citrus, and the sea.
welcoming new hands behind the bar
Onboarding & Training
Hospitality has high turnover. New hires arrive every few months. This is the welcome packet, training walkthroughs, and first-90-days checklist that gets them up to speed without slowing your floor.
First-day welcome
who we are
A small coastal bar on Chincoteague Island. Opened by Rhett and Maren in 2025. Locally-sourced ingredients, craft cocktails, small plates. Three principles: warm hospitality, honest sourcing, unhurried craft. Read more in the Brand Kit.
your first week
Two shifts shadowing a senior staff member. One shift on-floor with a trainer. After that, you're solo with the team backing you up.
dress code
Solid color shirt or polo, dark pants or denim, closed-toe shoes (non-slip recommended). Apron provided. No strong fragrances on the floor.
who to ask
Rhett: bar program, sourcing, anything craft
Maren: staffing, payroll, time-off
Jules: host duties, reservations, guest issues
Cass: kitchen, prep, allergens
Training modules
Module 1: The bar program
Our signature cocktails, the stories behind each one, build specs, garnish standards. Watch the video, read the recipe cards, then make each cocktail with a trainer.
Module 2: Local sourcing & the "where it came from" story
Where our ingredients come from and why guests care. The Marsh & Sound oysters story, Brackish Apiaries honey, Salt Tide Bakery sourdough. Memorize three vendor stories before your first floor shift.
Module 3: POS & closing checklist
How to ring an order, split a check, comp an item, run a credit card, close out a shift. Closing checklist walkthrough at the end of a real shift.
Module 4: Service standards & the Teaguer's voice
How we talk to guests. The "unhurried, sun-warmed, knowing" tone. What to say when something's 86'd. How to handle a complaint. How to read a table.
Module 5: Allergens, dietary needs, alcohol awareness
Allergen handling, gluten-free protocols, vegan options. How to spot an overserved guest, the gentle redirect, when to involve a manager. Required for ABC compliance.
Module 6: Opening/closing the bar
For staff moving toward lead bartender. Shadow Rhett or Maren on two openings and two closings. Inventory pulls, prep, end-of-night reconciliation.
First-90-days checklist
A clear path from "just started" to "fully onboarded." Check items off as you finish them.
- ✓ Week 1: Complete required modules 1-5. Shadow at least 2 shifts.
- ✓ Week 2: First solo shift with backup. ABC certification submitted.
- ○ Week 4: 30-day check-in with Maren. Feedback both ways. Schedule reset if needed.
- ○ Week 6: Memorize all cocktails on the menu. Make each unsupervised.
- ○ Week 10: 90-day review. Full team retention or coaching path.
- ○ Week 12: Optional Module 6 if interested in advancement.
Compliance & certifications
ABC Server Certification
Virginia ABC alcohol server training. Submit certificate within 30 days of hire.
Download form →
Food handler card
For kitchen and bar staff handling food. Virginia Department of Health.
Download form →
Harassment policy & acknowledgment
Read, sign, return to Maren within first week.
Download form →
W-4 + I-9
Standard federal employment forms. Bring photo ID and SSN card to your first day.
Download form →
the rhythm of our posting
Social Media
Scheduled posts, content calendar, and the response templates we keep on hand. Built for one person to run quickly.
This week's calendar
Response templates
Instagram-ready assets