Blog By: Brian Duffy

For me I have rewritten my business plan, secured a new agency, readjusted my client base to work with a more positive group of people, reassessed my social media sites and so much more! More>>

Blog By: Brian Duffy

It’s pretty painless to make your menu a profitable one with a few tweaks here and there. However, if you have items that are “losers,” taking up precious space, you are not only losing money you’re damaging your brand. More>>

Blog By: Nancy Hadley

Whether adorned with strings of lights, Christmas trees, a Menorah, stockings, Santa and a sleigh, or boughs of holly, your bar is more inviting if you can get into the spirit of the holiday season at hand. Here are three helpful hints to get in the holiday spirit. More>>

Blog By: Brian Duffy

Something to ponder before the start of season two of Bar Rescue: Why haven’t you walked through your kitchen or talked with the Chef? More>>

Blog By: Nancy Hadley

When you are fortunate enough to have a bar or nightclub with enough square footage to support multiple interests take advantage of it! More>>

Blog By: Michael Tipps

There are standards in place that are the basis of all professions, whether it’s rocket science, history, or culinary arts. Bartending has standards that are kept a secret. Yes bartending schools exist, but they are not typically started and run by those who have a pedigree that is well respected...More>>

Blog By: Brian Duffy

I eat out a lot! I travel a lot! Therefore, I get the opportunity to experience all areas of the service industry. I have recently noticed a very odd trend that seems to be taking place all over the country…bartenders are no longer taking food orders.More>>

Blog By: Nancy Hadley

What does a customer see first when he/she walks through your front door? If the brightest and most interesting items are refrigeration coolers and video games then you are missing an opportunity to advertise your most important products – beverages.More>>

Blog By: Michael Tipps

I believe the backbar — including an owner’s taste in well brands — is one of a bar’s most underutilized revenue sources. Owners should treat these bar elements as valuable real estate. More>>

Blog By: Brian Duffy

Some bars' kitchens seem to have disconnected from the rest of the hospitality industry. Instead of fresh, signature dishes, the modern age is focusing on pre-packaged, pre-cooked and pre-portioned foods. How did this happen?More>>

Blog By: Nancy Hadley

One of the best things a bar owner can do to distinguish his or her establishment is to install what I call a “feature”: a design element that sets the bar apart from its competition and makes it stick in the mind of a first-time customer. More>>

Blog By: Michael Tipps

The nation's fascination with mixology has in many ways rejuvenated the bar industry. However, the mixology community has gotten a reputation for being a bit snooty.More>>

Blog By: Brian Duffy

When should you change your menu? A food menu provides revenue for your business; it has worked for you for years. By refreshing your menu, you are telling your guests that you want them to keep coming back!More>>

Blog By: Nancy Hadley

How do you draw attention to your business and attract new and returning customers? Unless you are billing yourself as an exclusive, members-only speakeasy, you want to be extremely visible from the road. More>>

Blog By: Michael Tipps

The wine biz has to drop the pretension. The only thing worse than a snotty, pretentious bartender (I’m sorry, mixologist) is an overly stuffy, pretentious sommelier. More>>

Blog By: Brian Duffy

I have heard "no" far too many times. This way of thinking actually makes me mad! We are in the service industry; it is our job to serve our guests, our duty to make our guests “raving fans” and our livelihood to provide a service to our guests.More>>

Blog By: Nancy Hadley

Early last week my husband, Jevon, and I packed our things and jumped in the car, bound for the Nightclub & Bar Convention and Trade Show in Las Vegas. More>>

Blog By: Michael Tipps

My mentality has always been the same: The guest experience must be the most important subject in the service industry.More>>

Blog By: Brian Duffy

“Let me check with the …” They may seem innocuous, but these five little words make me cringe. This phrase means the server is not educated about a huge percentage of your establishment’s sales. More>>

Blog By: Nancy Hadley

Too often, bar owners select colors, then design and light their spaces with no thought to the atmosphere they are creating. The colors you choose for your business will drive the mood in your space; the way you light the space can accent or detract from the color palette.More>>

Blog By: Michael Tipps

Does your bar's staff know how to read your clientele? Understanding what your guests need and want is crucial to building repeat business, so give them the amazing experiences they long for.More>>

Blog By: Brian Duffy

Who is determining your menu? And who is deciding the fate of your ROI? Revamping a menu is a science! Why take a chance with your brand by not testing new items?More>>

Blog By: Nancy Hadley

Although it's important for patrons to be able to see and find your establishment, what happens when a customer walks through the door will make or break you.More>>

Blog By: Michael Tipps

Even the best staff members sometimes fail to understand their own skill sets. Therefore, finding ways to inspire your bartenders is crucial! More>>

Blog By: Brian Duffy

Those of you lucky enough to have seen Season 1 of Spike TV’s “Bar Rescue” starring Nightclub & Bar Media Group President Jon Taffer know the show involves Taffer’s particular brand of bar science.More>>

Blog By: Nancy Hadley

The life of a traveling design consultant and renovation expert is not an easy one. During Season One of Spike TV’s “Bar Rescue,” I saw plenty of bars on hard times, and it was my responsibility to create some cost-effective, easily implemented and fast solutions that would turn the owners’...More>>