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Free Articles & Tips to help manage your bar - Sent weekly by email
Are you fluent in the language of hashtag?
Are you fluent in the language of hashtag? If you aren't a regular user of Twitter, you may be confused as to why you're seeing more and more words prefaced by the "#" symbol in your daily life. . . . keep reading
Operations Tip: Profit Analysis Simplified
Operations Tip: Profit Analysis Simplified Is looking at just the change in your Pour Cost percentage enough to determine how much more profitable it is to reduce your lost sales and missing inventory? . . . keep reading
Changing the tide on Super Bowl Sunday
Changing the tide on Super Bowl Sunday Could there be anything better for a bar than the Super Bowl? An annual weekend sporting event that captures the attention of a huge percentage of the country and is geared towards television, food and booze? . . . keep reading
What Walmart (gasp) can teach us about social media
What Walmart (gasp) can teach us about social media Recently Walmart announced a partnership with Facebook in which it would create individual pages on the social networking site for each of its 3,500+ locations nationwide. . . . keep reading
Stop running a dead Foursquare deal
Stop running a dead Foursquare deal "Insanity: Doing the same thing over and over again and expecting different results." . . . keep reading
5 Facebook contests you can learn from
5 Facebook contests you can learn from With so much going on these days on Facebook (Yes, we know you want Mark Zuckerberg to quit tinkering) it can be difficult to draw the attention of users to your business and its fan page. . . . keep reading
The importance of smart phones to your social media efforts
The importance of smart phones to your social media efforts There's just no way around it: Despite the best efforts of those nerds at Research in Motion, surfing the internet with a smart phone isn't as quick or efficient as using a laptop or desktop computer. . . . keep reading
How bars and restaurants are using the iPad
How bars and restaurants are using the iPad There may be no better example for the remarkable reputation of the late Steve Jobs than the iPad. The tablet seemingly went from "Why do we need that?" to "I can't live without it" in a matter of minutes. . . . keep reading
Should staff be allowed to drink at the bar after a shift?
Should staff be allowed to drink at the bar after a shift? The second post in our series poling the opinion of hospitality industry professionals is again related to how management handles its staff. . . . keep reading
The Top 5 Twitter mistakes you should avoid at all costs
The Top 5 Twitter mistakes you should avoid at all costs There is a tendency among businesses new to Twitter to simply use their account as a way to announce daily happy hour specials or menu changes without interacting with their fans. This is a mistake. . . . keep reading

Top 5 reasons bars and restaurants need to pay attention to Foursquare
Top 5 reasons bars and restaurants need to pay attention to Foursquare Foursquare provides an easy (and free) opportunity for you to reach out to current customers and give them incentives for continuing to give you their business. . . . keep reading
The Top 5 Facebook page mistakes affecting your business right now
The Top 5 Facebook page mistakes affecting your business right now We know there are those among you who pay little or no attention to that long horizontal box at the top of your web browser. For those people it may seems irrelevant that your bar's Facebook page has random digits at the end of its address. . . . keep reading
Should staff be allowed to void items without manager approval?
Should staff be allowed to void items without manager approval? We posed a question on our Facebook page the other day asking whether those in the industry think staff members should be allowed to remove a bill item without authorization from management. . . . keep reading
Why it's not about 4,000 fans, it's about 1 customer
Why it's not about 4,000 fans, it's about 1 customer About a month ago a regular at the Ugly Tuna Saloona in Columbus, OH, sent a tweet that her phone had been stolen. A few hours later she tweeted she was on her way to the bar, adding that she was having a "(bad) day." Ugly Tuna's . . . keep reading
New bar still under construction? It's not too soon for social media
New bar still under construction? It's not too soon for social media There are few things as stressful and time consuming as opening a new restaurant or bar. You are essentially balancing the pressure of moving with what is a major change in your business. . . . keep reading
Establishing the best social media voice for your bar
Establishing the best social media voice for your bar So you've finally become familiar with the world of social media. You're monitoring Foursquare check-ins, interacting with Facebook fans and cell phone-tweeting with speed and accuracy that would make a high school sophomore envious. . . . keep reading
Would a customer choose your bar based on Facebook alone?
Would a customer choose your bar based on Facebook alone? We've got some bad news. The days of potential customers driving down Main Street and deciding where to grab a sandwich or a beer based on brick-and-mortar appearance are pretty much gone. . . . keep reading
Take a seat for Twitter 101
Take a seat for Twitter 101 New technology can be scary. Not quite "My son brought Snooki Polizzi home for Christmas dinner" scary, but it's definitely an arena where apprehension occasionally rears its ugly head. . . . keep reading
Could your bar lose $200/hr and still stay in business?
For many bars around the country, the current economic climate has changed the way they do business. I have spoken to numerous bar owners who have admitted having to lay off staff, change their opening hours, while others have unfortunately had to call it a day. . . . keep reading
Your Kitchen is Losing Money. So Now What
So you've discovered that your kitchen isn't the profit center you want it to be. Instead for some reason, your kitchen is dragging down the other parts of your business. Unless you are happy to run your kitchen at a loss, the chances are that you want to plug the losses as soon as possible. . . . keep reading
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