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Bar Management News
blueprint Article
Bar Design: Stop Focusing On The Wrong Things   March 26, 2013

Design experts Nancy Hadley and Tobin Ellis encouraged attendees at NCB Show to ask themselves some simple questions about the design of their venues. Here is what they had to say about the ever changing industry. More>>

Martini Glass Article
Building Profitable Vendor Relations   March 19, 2013

Did you know that great relationships with beverage suppliers can contribute to revenue and margin improvements? Here are 5 key steps to help you strengthen that relationship.More>>

Waiter Article
Great Hiring Is Key To Successful Service   March 12, 2013

If location, décor, music, food, and drinks are the core ingredients of a successful bar or nightclub, service and hospitality is the special sauce that brings customers back for more.More>>

Lounge Article
Pouring Profits Through Effective Music Management   March 5, 2013

One of the most overlooked areas in most operations is the music. If you’re leaving the decision of what music to play to unqualified individuals, now is the time to gain control.More>>

Cost Percent Article
What Is Food Cost?    February 26, 2013

Your food cost is an integral ratio and key to the success of any restaurant or bar because of its direct impact on profitability.More>>

Security Guard Article
Maintaining Control With Effective Security   February 19, 2013

Effective security could be a game changer for the overall success of your Venue. Your security could not only make or break your customer experience but your liability as well. More>>

Prema Lounge Article
7 Ways to Maximize Employee Sales    February 12, 2013

Instead of spending extra money on dubious promoters or loss-leader promotions, implement and use these seven tools to maximize what you are getting out of your existing restaurant and staff.More>>

Fruit Article
Are You In Control? Bar Food Cost Controls   February 5, 2013

There is a lot more to controlling food cost in the bar area that one would assume. Are you placing the same focus on food products that are consumed in the bar as those that are consumed in the dining room?More>>

Gears Article
4 Basic Building Blocks of Venue Operations    January 29, 2013

When looking at your venue you need to visualize the cause and effect of almost every decision being made and the impact those decisions make on the psyche of your customers. By systematically going through the multiple scenarios that could play out in a single day you will be able to assess the...More>>

Milos Miami Article
The Designs of Beers   January 21, 2013

Jeffrey Beers International has been one of the big names in hospitality design since the 90's. Some of the more high profile projects include a huge chunk of the Atlantis resort in the Bahamas, Japonais restaurant in several cities...More>>



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