For many operators, eliminating shrinkage could mean the difference between succeeding financially and not. From an operational perspective, protecting profit margins begins at the point of pour. Read on to find out how you can help preserve your bottom line!More>>

Turning green is good for your bar's business. Not only will it lower operating costs, it also will clearly demonstrate to staff and clientele that you’re driven by more than just profits.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>>

There is no shortage of techniques used in pursuit of the perfect wine pour. I polled wine professionals and consumers to get their takes on best practices that are cost effective to operators and palatable to customers.More>>

Smart bar operators know that Thanksgiving, Christmas and New Year's are just distractions; the real work begins in January, when the winter doldrums strike hospitality businesses in every part of the country. Consider these suggestions... More>>

The age of information has finally arrived behind the bar, and for many on-premise operators it comes just in time. The need for accurate data has never been greater. More>>

Product consistency is crucial to profitability behind the bar. The drinks you serve should taste the same no matter who’s behind the bar. Otherwise, your staff may be serving a product that is different in taste, cost and presentation, and the result is financial chaos.More>>

Few in business want to admit their employees are ripping them off. But they are. The international auditing firm Bevinco has determined that bars and restaurants lose a staggering 23% of their inventory to theft in one form or another.More>>

The unfortunate reality is that bars, nightclubs and restaurants — high profile, high visibility, cash businesses — are prime targets for armed robbery. The operation is most vulnerable at closing when there is the most cash on hand and the fewest number of people on premise. More>>