Bar Management News

Best In Bar Management articles from Nightclub and Bar Magazine.


Location Based Apps Article
Checking Out Checking In On Location Based Apps   August 6, 2013

If you haven’t already added LBS to your marketing mix, now is the time. If you have and want to amp up your results, keep reading.More>>

VIP Guests
Securing The VIP Experience   August 6, 2013

VIP’s spend money and owners love money. Sometimes rules are bent and VIP’s get away with activities that are not normally allow from general patrons.More>>

Inventory Check List Article
Part 2: Taking Inventory…of Taking Inventory   August 6, 2013

Unfortunately, many operators manage, record and calculate their inventory haphazardly. Taking inventory is boring and time consuming however, a necessary evil.More>>

Inventory Check List Article
Taking Inventory…of Taking Inventory   July 30, 2013

Unfortunately, many operators manage, record and calculate their inventory haphazardly. Taking inventory is boring and time consuming. It is however, a necessary evil.More>>

Handshake Article
Back to the Old Days with Bartering    July 30, 2013

If you’re hungry for new ways to generate business for your nightclub or bar, consider the oldest form of business itself: barter. More>>

DJ Article
Looking to Book a DJ?    July 23, 2013

The way to book a DJ depends on what type of venue you are, what type of music you play, what type of clientele you attract, and what your budget is. You as the owner, manager or booking agent need to first and foremost know what you want. More>>

Happy Hour
Stick to the Basics During Happy Hour   July 16, 2013

Here are 3 keys to developing and executing awesome Happy Hours, while “Sticking to The Basics.”More>>

Success or Failure Sign Article
10 Things Your Manager Should Never Do   July 9, 2013

There are a couple of things that you should never catch your managers doing, or any staff member, including yourself for that matter, when it comes to providing the best customer experience possible.More>>

Cleaning Supplies Article
Keep it Clean: Improve Sanitation Behind Your Bar   July 1, 2013

The Centers for Disease Control estimate that annually 48 million Americans get sick, 128,000 are hospitalized and 3,000 die from food and beverage borne illnesses. Your compliance with the regulations enacted to reduce these numbers is a legal obligation, a moral imperative and good for business. More>>

Suckling Pig at Ajax in Aspen Article
Take Your Food Up A Notch   June 25, 2013

Taking your restaurant’s or entire brand’s food up a notch requires top-down support and planning. Change is key: though implementing a new product or procedure in casual dining can be easy, integration – or further embedding change in the culture of your brand – is not always easy.More>>



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