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Why Your Employees Are Leaving & What It's Costing You
The Saratoga Institute in the US conducted a survey and it revealed that 89% of managers believe employees leave for more money. But, in fact, the survey found that 88% of employees leave for reasons other than money. What a disconnect! When your employees start working for you, how thorough is your training process? . . . keep reading
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AUDIO: Reducing Beverage Stock losses in the Bar
Any business that involves cash and alcohol is always going to be harder to manage due to the number of often ingenious ways that staff and customers find to remove cash and alcohol from your business. In this audio seminar we look at some of the tricks to keep an eye out for . . . keep reading
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How your Bar is a direct reflection of you and your attitude
Bon-die Fortner
Everyday owners and mangers alike deal with those "everyday" issues; staffing, guest satisfaction, inventory and revenue control. The results, be they satisfactory or otherwise, starts with the people that work for you. They are the ones that interact with the guests, pour the drinks and handle the cash. . . . keep reading
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Wine Cost Control - What you need to know
Joe Dunbar
Wines sold by the glass should be consistently drinkable and profitable. If you buy a 1.5 liter bottle of wine for $12 and pour ten five-ounce glasses at $6 each, you'd expect a 20% cost percentage. To the opposite side of the wine spectrum, we find low volume, top vintage boutique bottles purchased in limited quantity and priced to yield a decent dollar markup. Some of my successful clients simply double the price they pay for these bottles. This would imply a 50% cost of goods sold. . . . keep reading
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How to use Daily Variances to Monitor Costs
Monitoring your costs in your restaurant or bar is an essential part of running your business. By using daily variances to keep an eye on your staff's efficiency during production, you can really keep your cost of sales in check. It is not necessary to do a full inventory every day, but by focusing on your top 10 products, or high use items, you can be sure that you are keeping on top of your daily costs. . . . keep reading
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Physical Inventory: Are your employees doing it correctly?
Conducting inventory is a task that is dreaded by many staff members. It can be viewed as a time-consuming, detail-oriented part of their job that they would simply rather not do. In order to be sure that your staff is counting on-hand stock correctly, it is important to provide them with the tools and procedures to get the job done quickly and effectively. . . . keep reading
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Percentage or Margin? Pricing your Menus effectively
As an operator, you already know the importance of costing your menus properly. Did you know that you can use one of two strategies to set your selling prices? The key to good menu pricing is setting your selling prices to ensure that you earn your desired profit, and also to ensure that your customers perceive value. There are two ways to set your selling prices: by percentage or by margin . . . keep reading
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| Here's what our members are saying ...
"I would just like to say that your service is top quality,well presented,easy to use,and a great service to have in running a bar."
Jerry O'Brien, De Lacy's Irish Bar,Riga,Latvia
"Fantastic website, well done!"
Jon Smyth,
Western Australia
"I continue to download worksheets and spreadsheets to help with staff training and running the bar. Great Website!"
Danny Fitzpatrick
Ireland
"The forms and templates have saved me a ton of time! I wish I'd found the site sooner"
Roger Hague
Naples, FL
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About Us
AUDIO: Interview with the King of Cocktails Dale DeGroff
Liquor Pour Cost Calculator
DOWNLOAD: Bartender Opening & Closing Shift Checklists
DOWNLOAD: Monthly Beverage Purchase Record
Do you want to increase revenues and ensure you increase margins?
