Operations

Tip on building a successful and profitable bar operation.


Milos Miami Article
The Designs of Beers   January 21, 2013

Jeffrey Beers International has been one of the big names in hospitality design since the 90's. Some of the more high profile projects include a huge chunk of the Atlantis resort in the Bahamas, Japonais restaurant in several cities...More>>

Bar Rescue Insider
How Would Design Expert Nancy Hadley, From Spike TV’s “Bar Rescue”, Improve Your “Curb Appeal”?   January 18, 2013

How would she help increase your product sales through cost effective design? Don't miss your chance to win a free "on a budget" consultation from Nancy at the Nightclub & Bar Show in Las Vegas.More>>

Jiggers Article
Style vs. Substance — Weighing in on Pouring Shots   January 8, 2013

Operating a bar requires maintaining a significant capital investment in liquor inventory, liquid assets that are especially vulnerable to internal theft and can siphoned off at an alarming rate. Regardless of whether bartenders over-pour liquor, give it away, sell it and pocket the cash, or drink...More>>

Back Bar Article
Does Your Back Bar Have an Achilles Heel?   November 20, 2012

There is a commonality to be found in nearly every back bar in the country, namely that each contains products that shouldn’t be on their shelves.More>>

Tip Jar Article
Tip Jars, Where Art Thou?    November 20, 2012

A few years ago, a musician wrote an article regarding the effect the size and shape of a tip jar has on one’s tipped income. Years of observations lead him to believe that a large, glass brandy snifter prompted people to tip more.More>>

H. Joseph Ehrmann Article
Elixir Goes Green    October 23, 2012

H. Joseph Ehrmann is a leading cocktail authority and the owner/operator of one of San Francisco’s popular landmarks, Elixir. What many people don’t know is in 2005 Elixir became one of the first 50 businesses in San Francisco to become a Certified Green Business. More>>

News
Drought Leads Restaurants to Raise Prices, Cut Portions   October 15, 2012

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>>

Back Bar Article
Making a Clean Sweep — Keeping your Bar Spotless    October 9, 2012

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>>

Bartender Article
Why Bad Things Happen to Good Bars   September 25, 2012

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>>

Tavern Uptown Article
10 Reasons to Walk Through Your Own Front Door   September 11, 2012

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>>



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