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First of Michigan
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Name: Doug Schwartz
Family: Parents, Robert
and Harriet; and sisters, Amy
and Julie
Education: Senior at .Michi-
gan State University, studying
advertising

Name: Mike Wadha
Parents, Steve and
Mary; sister, Tina; and broth-
ers, Steve and Jeff
Education: Received associ-
ate's degree from Oakland
Community College.

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W

hile college student
Doug Schwartz was hit-
ting the books, he was
also studying the bar.
But in the case of this Michi-
gan State University senior,
pounding down beers wasn't on
the syllabus. Instead, it was
mixology on his study checklist,
along with a bit of business man-
agement and marketing. Proper-
ly shaken together, Mr.
Schwartz, 22, came up
with the right mix for a
fledgling business called
Bartenders on the Run.
Founded by Mr.
Schwartz and friend Mike
Wadha, the bartending
service has handled more
than 50 parties in the past

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A.G Edwards & Sons, Inc.

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BOB MORIAN

313) 336'9200

1'8001651200

three months, including a 2-day,
1,000-person affair on Bay Har-
bor near Charlevoix.
Their success has been a bit
overwhelming for the longtime
buddies, who went to West
Bloomfield High School together
and used to spend their days play-
ing pool and basketball and hang-
ing out.
"We've always wanted to do
something together," said Mr.
Wadha, 22, of West Bloomfield.
"But we never thought we'd be
busy and need people to help us
out."
The pair were so excited to get
their first party several months
ago that they replayed the mes-
sage on their answering machine
over and over.

"We freaked out," said Mr.
Wadha, who previously worked
at his father's meat-packing busi-
ness.
The entrepreneurial Mr.
Schwartz, who once operated a
seal-coating business, came up
with the idea for the bartending
service while he worked as a door-
man at Rick's American Cafe in
East Lansing. He observed how

7

Bartenders Doug Schwartz
and Mike Wadha

they stored the liquor, served the
drinks and talked to the cus-
tomers. As he attended parties,
weddings and bar mitzvahs, he
saw a niche that needed to be
filled.
The college student said that
while people can hire bartenders,
bartenders usually aren't re-
sponsible for delivering the liquor
and supplies. And caterers, busy
perfecting their food preparations,
don't like to be bothered with
pouring drinks.
"We're the whole drinking part
of the party," Mr. Schwartz said.
They deliver the liquor. Bring the
mixers and cups. Slice up lemons
and limes. Tote along a table.
Serve drinks with a smile. Stop
serving patrons who over-imbibe.
"The caterers really love the
idea," Mr. Schwartz said. "It's hor-
rible for them to have to do every-
thing."
For those with worldly tastes,
the service provides a menu fea-
turing different combinations of
liquors with catchy names, such
as "Absolut Stupendous," a mix-
ture of four Absolut vodkas along
with gin, rum, Scotch and
schnapps, and an international
beer bar that offers exotic brews