The effects of the Midwest drought on prices for corn, meat and poultry are showing up on restaurant menus. Small eateries are being hit hardest.More>>

It is an unfortunate reality that bartenders loathe cleaning the bar. So, how can you best ensure that the staff keeps the facility up to code? Here are some insights that will help you achieve that objective.More>>

Doing something because “it’s the way it has been done in the past,” in reality, is to do something because it is familiar and may only serve to perpetuate a costly, inefficient or otherwise unfounded practice.More>>

While entering the property through the back door may be expedient, it’s a practice that prevents us from appreciating what our guests’ experience when they approach the front of our establishment. More>>

Until now, compiling detailed information about what transpires behind the bar has been a time-consuming and labor-intensive process. However, computer chip technology is primed and ready to change the way the bar business does business. More>>

What does a customer see first when he/she walks through your front door? If the brightest and most interesting items are refrigeration coolers and video games then you are missing an opportunity to advertise your most important products – beverages.More>>

I believe the backbar — including an owner’s taste in well brands — is one of a bar’s most underutilized revenue sources. Owners should treat these bar elements as valuable real estate. More>>

One of the best things a bar owner can do to distinguish his or her establishment is to install what I call a “feature”: a design element that sets the bar apart from its competition and makes it stick in the mind of a first-time customer. More>>

Bartenders and servers are in the best positions to decide whether or not to serve a patron another drink. Everyone involved in the operation must have a commitment to serving alcohol responsibly and protecting the safety of the clientele, as well as that of the public at large.More>>

Do you have a problem with theft behind the bar? Many in the bar business do. But if you’re waiting for a rise in your pour cost to alert you to a potential problem, you may be out of luck.More>>