Meet Marina Castillo

We caught up with the brilliant and insightful Marina Castillo a few weeks ago and have shared our conversation below.

Hi Marina, so excited to talk about all sorts of important topics with you today. The first one we want to jump into is about being the only one in the room – for some that’s being the only person of color or the only non-native English speaker or the only non-MBA, etc Can you talk to us about how you have managed to be successful even when you were the only one in the room that looked like you?

Honestly, I’ve been “the only one in the room” in more ways than one whether it was being the sober woman in nightlife, the former atheist turned Christian in creative business spaces, or the only person in the non-alc/kava industry coming from both a nightlife and food science background.

What’s helped me thrive is understanding that my differences are not disadvantages, they’re my leverage. I don’t try to blend in. I let people see the full picture: the girl who went from showgirl to sober industry leader, the operations strategist who can talk both botanical chemistry and customer experience, the person who will challenge the cultural assumption that you need alcohol to have a good time.

When you’re the “only one,” you can either shrink to fit or expand to lead. I’ve chosen to expand and to use my perspective to bring something new to the table, whether that’s a better way to run a bar, a more honest conversation about ingredients, or a safer, more welcoming nightlife experience.

And I’ll add; it’s not just about proving yourself. It’s about showing others that the room is bigger than they thought and making sure the next person who walks in doesn’t feel as alone as you did when you started.

Appreciate the insights and wisdom. Before we dig deeper and ask you about the skills that matter and more, maybe you can tell our readers about yourself?

I help entrepreneurs in the non-alcoholic beverage and kava industries turn their ideas into thriving, sustainable businesses. My background is pretty unconventional. I started in mathematics and agriculture and food science, spent years in nightlife as a traveling performer and producer, then became a kavatender and eventually Chief of Operations for a busy kava bar. That journey gave me a rare perspective: I understand both the science behind functional ingredients and the magic of creating unforgettable customer experiences.

Now, through my company The Modern Mocktail, I focus on strategy, operations, and industry education. My work is all about helping founders build businesses that are not only profitable but also deeply connected to their communities; what we call “third places,” the kind of spots people build their lives around.

What excites me most right now is how quickly this industry is growing. We’re still in the early stages of what I see as a “gold rush” for non-alc and botanical beverages, and there’s so much opportunity for people to step in and lead. This year I’m launching new programs like Bev Brand Builder for aspiring product founders, expanding our Bula Boss business accelerator, and co-hosting industry events.

For me, it’s not just about building businesses; it’s about building movements. Every bar, bottle shop, or brand I help launch is another proof point that we can have vibrant, safe, late-night spaces that don’t compromise the best parts of ourselves.

There is so much advice out there about all the different skills and qualities folks need to develop in order to succeed in today’s highly competitive environment and often it can feel overwhelming. So, if we had to break it down to just the three that matter most, which three skills or qualities would you focus on?

When I think about what’s made the biggest difference in my journey, the first thing that comes to mind is learning to see connections that other people might miss. My path has been anything but linear. I’ve gone from working on farms to nightlife, to running kava bars, and now consulting. It taught me that every experience has value if you can pull the lessons forward. The skills I used to put on a stage show are the same ones I use to create unforgettable product launches, and the precision I learned in a food science lab still guides how I build menus.

Another big one was figuring out that chaos is just a sign you need a system. In hospitality, things move fast, and I learned early on that if the same problem comes up twice, I need to document the solution so it’s not draining me or my team over and over.

And finally, protecting my energy has been just as important as making money. Being the only sober person in the room, I had to learn to stand firm without burning out. Boundaries, aligned clients, and actually taking time to rest; those things have kept me in this industry for the long haul.

If you’re just starting out, I’d say lean into your weird path, create systems as you go, and treat your energy like it’s your most valuable resource. It’s what will keep you in the game long enough to see the payoff.

How can folks who want to work with you connect?

Absolutely. I’m always open to collaborating or consulting with people who are just as excited about the non-alcoholic and botanical beverage space as I am; especially if they’re bringing something fresh to the table. That might mean working with other founders, bar and bottle shop owners, functional ingredient suppliers, event organizers, or even creatives who want to help tell better stories about this industry.

Most of what I do is service-based — strategy, operations, training, launches — but the big exception is the podcast. That’s where I love bringing in collaborators to share their stories and expertise with my audience. Outside of that, if someone’s looking for a true collaboration, it usually means we’re building something that pushes the whole industry forward, not just our individual brands.

If someone’s reading this and thinking, “We should be working together,” the easiest way to connect is through my website at www.marinamars.com. If it’s a fit, we’ll start the conversation!

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