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Operations

Tip on building a successful and profitable bar operation.


Recycle Article
Reducing Your Bar's Carbon Footprint   December 6, 2011

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>>

Flair Article
Start Flipping Those Bottles   December 6, 2011

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>>

Rescue Tour logo Article
On a Mission   December 5, 2011

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>>

Kelly Maygarics Article
Practice Makes Pour-fect   December 5, 2011

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>>

Jack Robertiello
3 Tips for the January Doldrums   November 28, 2011

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>>

UPC Article
Can Technology Overhaul Your Bottom Line?   November 22, 2011

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>>

Bartender Article
Drink Consistency Leads to Steady Profits   November 8, 2011

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>>

Dollar Bill Article
Forensic Accounting Exposes Internal Theft   October 25, 2011

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>>

Keys Article
How Secure is Your Establishment?   October 10, 2011

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>>

Dollar Sign Article
Drink Pricing for Optimim Profits   October 10, 2011

You needn’t be reminded how important establishing appropriate pricing for goods and services is to your success. If you raise the sales price substantially past the equilibrium point, you can anticipate sales volume to drop, decreasing profits. After all, how many people will be willing to pay...More>>



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