Meet the Founder
Hey, I'm Don.
Around here, everybody
calls me Boo Boo.
I didn't start in lemonade. I started behind a bar.
I got my start when I launched Party Bartenders, learning the hard way how to run flawless bar service at weddings, corporate parties, and private events — the staffing, the logistics, the guest experience, all of it. That foundation grew into running beverage catering at volume across Dallas-Fort Worth with my partners: mobile bars, portable bar rentals, custom cocktails, festival operations, venue partnerships, and full staffing systems.
So when I tell you I know what it takes to run a beverage business, I'm not talking theory. I've lived every version of it — the great days, the brutal ones, and everything in between.
And here's the part most people miss: when I moved from bartending to lemonade, nothing really changed about what I do. Same systems, same service, same hustle. The only things that changed were what I served, when I served it, and who I served it to. That's the whole secret — the skills transfer. Which is exactly why I can share them.
But the late nights and weekend events came with a cost. I have four kids, and I didn't want to keep missing their lives to work everyone else's parties. So I made a choice: step away from the bar, be present for my family, and raise my kids in the entrepreneur life — building something right alongside them.
That's where Boo Boo's Lemonade came in. Fresh-squeezed lemonade and limeade for farmers markets, festivals, weddings, corporate events, you name it. People raised an eyebrow — lemonade? But I saw what most people miss: a simple, fun, high-margin product, served right, with real systems behind it, is a serious business. And it fits the life I actually want — daytime and weekday events, home at a reasonable hour, no more 2 a.m. teardowns. Today it's my full-time income.
And that word — full-time — is the whole point.
Over the years I got obsessed with what actually separates the operators who make this a career from the ones who fizzle out after a season. It's almost never the recipe. It's the systems: pricing that protects your margin, quoting that closes the gig, staffing that doesn't fall apart, follow-up that books the next event. The behind-the-scenes machinery that takes the chaos out of owning a beverage business. I've spent years building that machinery — and lately, using AI and automation to run lead management, quoting, scheduling, marketing, and the back office so the business runs without burning me out.
That's exactly what we dig into inside Lemonade Insiders.
There are plenty of places that cover how to start a lemonade stand. What we do is different: we dig into turning it into something that pays the bills — a full-time, scalable beverage business with the operations to back it up.
If that's where you're headed, here's the first step. Come sit in on the free Round Table (1st Monday of every month, 6 to 7 PM CT), and when you're ready to go further, join us inside Lemonade Insiders. I'll share everything I wish someone had shared with me.
Let's go full-time.
Start with the free Round Table, 1st Monday of every month, 6 to 7 PM CT. No fluff, just real operators working through real problems.