Operations

Tip on building a successful and profitable bar operation.


Bar Rescue Insider
Introducing a Feature to Your Bar   May 9, 2012

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>>

Cutoff Article
How to ‘Cut Off’ a Patron   May 8, 2012

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>>

Bartender theft Article
Spotting the Fingerprints of Theft   May 8, 2012

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>>

Energy Drink Article
High Velocity   April 27, 2012

The energy drink market continues to diversify. How does picking the right drink help differentiate your establishment or venue?More>>

Bartender Article
On-Premise Titans Sound Off   April 24, 2012

We asked the leading experts in the on-premise sector about the things they see other beverage operators doing that make them cringe. Here’s what H. Joseph Ehrmann, Tammy La Nasa, Adam Seger and more had to say:More>>

Bar Rescue Insider
What’s Your Sign?   April 11, 2012

How do you draw attention to your business and attract new and returning customers? Unless you are billing yourself as an exclusive, members-only speakeasy, you want to be extremely visible from the road. More>>

Robert Plotkin
Keep it Clean!   April 10, 2012

While I may be a slob, I would never hand someone his or her drink while holding the top half of the glass. Isn’t that akin to handling the tines of someone’s fork or scooping ice into a glass with your fingers?More>>

Graph Article
Control Pour Costs and Watch Profits Rise!   April 10, 2012

Keeping a finger on your bar’s financial pulse is best accomplished through analyzing your cost percentages, or what in bar jargon is referred to as pour cost. The following eight items cause pour costs to rise:More>>

Robert Plotkin
Top 10 Things to Do During a Slow Bar Shift   March 27, 2012

Even though the occasional shift will be slow, you can still contribute to the general welfare of the business. Here’s my top 10 list of things to do behind a bar when you just can’t lean for one more minute: More>>

Bar Rescue Insider
How Color and Light Affect Interactions   February 29, 2012

Too often, bar owners select colors, then design and light their spaces with no thought to the atmosphere they are creating. The colors you choose for your business will drive the mood in your space; the way you light the space can accent or detract from the color palette.More>>



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