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Bar Management
As you well know, managing a bar takes more than a love of liquor! Managing a bar can be hard work, but it can be very rewarding work and very profitable if done correctly.
Bar Management requires a knowledge of hiring, firing, vendors, liquor, financials and much much more. Use our expert tips below to help manage your business and turn it into a profitable enterprise!
Understanding the relationship between costs and profits as well as the cost-loss areas of the bar are essential skills. Use our tools to get a better understanding of your business today!
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How to turn a complaint into a satisfied customer and repeat business
If you deal with a customer complaint successfully then you will gain loyalty and most probably a return visit from that customer. If you mishandle or disregard the customer complaints then you will lose valuable business and in turn will lose further potential revenue from this customer and also from the people who he will tell of his poor experience. . . . keep reading
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Goal Setting for Profit? Worth your time? YES!
Tracey D'Aviero
Do you use goal setting to help manage your profits in your bar or restaurant? Did you know that using an effective goal strategy can help you refine those goals so that they are SMART goals? Using the SMART goal setting strategy is an effective way to help you perfect the details of your goal, so that it is focused and achievable. . . . 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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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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The Importance of Customer Counts
Keeping track of your customer counts is something that many restaurant and bar owners already do. It is important to know how many people you are serving during any given month, day, or meal period, but are you using your customer counts to manage the controllable areas of your business? . . . keep reading
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Are you Smart Purchasing or just Purchasing?
There is a difference and it's the difference between success and failure for some businesses. Establishing and maintaining an efficient purchasing system is a balancing act involving a wide array of issues. It pits quality against price . . . keep reading
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How to manage in changing times
Modern managers should never believe that what worked yesterday may still be acceptable today since development requires constant adaptation to keep abreast with changing times. Why do old companies declare bankruptcy, or are forced to declare bankruptcy? . . . keep reading
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How to control theft when it's internal
Internal theft is the most common form of theft on the bar industry. It can be extremely difficult to detect unless you think like a thief! Bartenders intent on stealing will stop at nothing to carry out their actions so you need to be one step ahead. . . . keep reading
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A Bartender's Do's & Dont's
A bartender needs to be a diplomat when it comes to customers, efficient as a worker and be the ambassador for your business. With that in mind, Here are some important Do's and Dont's. . . . keep reading
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Ten steps to increase beer sales
The warm weather is gone and the popular summer cocktails are but a memory, so why not make more of your beer offering this winter season. Use our ten steps to increase beer sales to help. . . . keep reading
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Opening a Bar
