Keeping an operation running at optimum efficiency, takes knowing what to look for and making the necessary adjustments at the appropriate time. Therefore, beverage operations have to be hitting on all cylinders to crank out maximum profits. More>>

What advice would you give a bartender working your bar for the first time? Following is a short list of things to cover in your bartender's initial pre-shift meeting:More>>

Let’s be honest, bad service stinks. Rankle our sensibilities, trod on our concepts of lounge etiquette and we’ll rebel. There are unwritten conventions governing professional bar conduct. You know most of them intuitively. Then why is it so many bartenders consistently step on these...More>>

It takes a lot of savvy to manage a bar or restaurant well, and frankly, not just anyone can pull it off. So what combination of knowledge and personal attributes does it take to produce an effective manager? Here’s our list of qualities:More>>

When a guest at your bar, nightclub or restaurant has a complaint, be sure to follow these tips to mitigate the damage: More>>

A bar can be an extremely stressful place to earn a living. There are a number of ways a manager can negatively affect morale and productivity. The following items detail common mismanagement practices, examine why they are counterproductive and discuss how they can be avoided:More>>

Teaching your staff the secrets of flair bartending is like tapping into an unknown reservoir of excitement, grace and dazzling dexterity. Flair bartending is a proven means of wowing guests, building repeat business and driving sales.More>>

With more than 230 bar, club and restaurant operators in one room, you’d think it would be a pretty raucous atmosphere, and yet minutes before the first Nightclub & Bar University Rescue Tour event kicked off, the room was eerily quiet. More>>

Most beverage operators insist success in the bar business is predicated on creating human connections and ensuring customers feel welcome, comfortable and well-treated. That unwavering standard of care for clientele is at the heart of building repeat business and sustainable profitability. More>>

If you only had one opportunity to pass on three pieces of advice to a rookie bartender about making cocktails, what would they be? Be prepared rookies, many of the pros' answers may well surprise you. More>>