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.More>>

To get a sense of what to expect in 2010, we checked in with various industry experts and asked for their top picks for new opportunities in the 12 months ahead. Read on for info.More>>

Happy hour is becoming more popular, and operators who step up with something interesting stand to benefit. If you haven’t revised your happy hour program recently, consider these steps.More>>

A modern POS system can provide you with reports on about 50 data categories. Which are most important? Here are my picks, as well as picks from several beverage managers.More>>

What follows is a simple list of ideas and actions to consider to be proactive about preventing accidents and incidents.More>>

Labor, beverage and food costs can be improved. Here’s how.More>>

Despite the tighter credit market, options exist to find financing today.More>>

Reducing costs is the least complicated way for you to see results quickly. It also is the potential “slippery slope” that will cut into your existing sales if you go about it recklessly.More>>

Reducing costs is the least complicated way to see results quickly. It also could cut into your existing sales and customer base if you go about it recklessly.More>>

Negatively charged workplaces are not environments conducive to providing hospitality. But as it turns out, the strategy for improving staff morale is straightforward and uncomplicated.More>>