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Operations

Tip on building a successful and profitable bar operation.


P.F. Chang's Article
Chain Beverage Buzz: April 18, 2011   April 14, 2011

P.F. Chang's expands to Canada, Landry's makes an offer on McCormick & Schmick's, Praesidian Capital acquires Charlie Brown's Steakhouse and the restaurant industry slowly recovers.More>>

News
Buffalo Wild Wings Franchisee Uses ELAN g! to Master 62 TVs With the Touch of a Button   April 4, 2011

Partners of Desert Wings, LLC, can turn on, set up and change the channel on all 62 TVs at once at each of their three Southern California Buffalo Wild Wings locations, and all from an iPod touch with the ELAN g! Control System. More>>

Ruth's Chris Article
Chain Beverage Buzz: April 4, 2011   April 4, 2011

Olive Garden is getting a makeover, Buffalo Wild Wings takes a stand against the NFL lockout, Ruth's Chris Steak House partners with Penfolds Grange wine, T.G.I. Friday's upgrades its loyalty program and more.More>>

Lightbulb Article
Lighten Up & Sound Reasonable   March 31, 2011

Need help getting specific on which audio and visual equipment to select? Let the experts shed some light and sound off on the matter.More>>

SL Article
The Sound and The Fury   March 7, 2011

There are two basic elements to any nightlife room: sound and lighting. Whether it’s the most hopping club in Las Vegas or a dive bar in Des Moines, Iowa, those vital facets can make or break a venue.More>>

blank Article
Make an Entrance!    March 7, 2011

Understanding and effectively utilizing your first five feet can go a long way in giving your customers a positive experience. More>>

Donna Hood Crecca Article
Kudos & Warnings    March 7, 2011

The truth is that those bar and nightclub pros who constantly look for ways to grow sales and improve margins are the ones with the loyal crowds and the mounds of cash. More>>

Static
Keg Meter   March 3, 2011

The Keg Meter is a brand new battery-operated flowmeter that will track how many ounces of draft beer have been poured every shift. More>>

Martini Article
Is your Pour Cost Too High?    March 1, 2011

Pour cost is the standard measure of profitability behind the bar. Even staff who aren’t sure what it is, know their managers always think pour cost is too darn high. But is it really? More>>

Gregg Rapp Article
Menu Makeovers at the VIBE Conference with Gregg Rapp   February 22, 2011

Gregg Rapp, the Menu Miracle Worker, will be speaking about making over your menu at this year's VIBE Conference. More>>



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