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NCB Author

Robert Plotkin

Contributing Editor


Robert Plotkin

A judge at the San Francisco World Spirits Competition, Robert Plotkin recently authored his 16th book, Secrets Revealed of America’s Greatest Cocktails. See his site at www.BarMedia.com.


Article
Barmanship — The Intangibles that Only an Operator Can Provide   June 2, 2010
By: Donna Hood Crecca,Robert Plotkin

The difference between a great cocktail at home and a great cocktail at your venue is barmanship. The skill, environment and hospitality all add up to that intangible element guests can’t create at home.

Article
Product and Presentation — Sell Both the Sizzle and the Steak   June 2, 2010
By: Donna Hood Crecca,Robert Plotkin

What’s in the glass matters to your bottom line, so be creative in what you’re offering and how you’re presenting it to your guests. Here are 14 tips for profitable products and presentation.

Article
Operations — The Devil is in the Details   June 2, 2010
By: Donna Hood Crecca,Robert Plotkin

Is there such a thing as easy money? Yes! Read on for cost-saving, money-making ideas you can implement at your place today to help you operate profitably.

Trader Vic's bar food Article
Three Alcohol-Free Profit Boosters   May 19, 2010
By: Robert Plotkin

Though many bar owners are focused on selling alcohol, there are other ways to make money in your venue. Here are three tips for building profits — and entertaining guests.

Article
Specialty Drinks, Ingredients Raise Revenue    May 12, 2010
By: Robert Plotkin

What’s in the glass matters to your bottom line, so be creative in what you’re offering and how you’re presenting it. Here are five tips for specialty drinks, spirits and ingredients that sell.

Article
Too Cool For School   March 8, 2010
By: Robert Plotkin

Ice affects every aspect of mixed drinks and does so with little cost and no marketing or packaging. Ice plays a crucial role in making the best drink possible.

Article
Preventing an Inside Job   February 10, 2010
By: Robert Plotkin

Bars and restaurants lose 23 percent of their inventory to theft, but fortunately operators can analyze their bars with forensic-like precision, which has given rise to variance management.

Best in Bar Management Article
Preventing an Inside Job   February 10, 2010
By: Robert Plotkin

Bars and restaurants lose 23 percent of their inventory to theft, but fortunately operators can analyze their bars with forensic-like precision, which has given rise to variance management.

Article
Major Missteps: Bartender Mistakes that Make Managers Cringe   December 9, 2009
By: Robert Plotkin

Bartending is a detail-oriented job and the clientele can be demanding and unforgiving. We’ve compiled a list of the bartending mistakes that elevate managers’ blood pressure.

Ranch 616 Austin Article
Small Wonders   December 9, 2009
By: Robert Plotkin

Tiny footprints, fewer seats — the cool bars just ‘round the corner connect with guests in a big way.



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