Operations

Tip on building a successful and profitable bar operation.


blank Article
7 Truths About Pour Costs   February 14, 2012

Perhaps the single constant in the beverage business is that every operator wants his or her pour cost to be lower. Simply put, when pour cost goes up, profit goes down. Our experts have rendered their collective experiences into the following principles to keep pour costs down: More>>

Tim Kirkland
Cheaper, Better and More   February 10, 2012

In challenging climates, the first instinct for many bar, nightclub and restaurant operators is to start looking for places to cut. Beware this temptation! More>>

Bar Rescue Insider
Cleanliness is Key   February 8, 2012

Although it's important for patrons to be able to see and find your establishment, what happens when a customer walks through the door will make or break you.More>>

Bar Chart Article
How to Profit From Your Own Market Research   January 31, 2012

While you probably already know who is coming into your establishment, demographic shifts do occur. If your bar is experiencing a significant demographics shift, confirm the trend by analyzing your sales mix. Here's how: More>>

Tap Werks Article
Stop Pouring Profits Down the Drain!    January 26, 2012

How much beer do you think your bar wastes every day? Because beer is such a profit maker, it’s easy to overlook little losses. Before you know it, your numbers are skyrocketing! Find out how to banish bad habits behind the bar:More>>

Bar REscue Insider
From the Outside In   January 18, 2012

The life of a traveling design consultant and renovation expert is not an easy one. During Season One of Spike TV’s “Bar Rescue,” I saw plenty of bars on hard times, and it was my responsibility to create some cost-effective, easily implemented and fast solutions that would turn the owners’...More>>

Cocktail Crowd Article
10 Ways to Improve Customer Satisfaction   January 17, 2012

The formula for success in the bar business is far from tricky: Keep the clientele happy, and they’ll return to dump their discretionary income into your coffers. But, if you’re short on specific ideas on how to increase customer satisfaction, consider the following offerings:More>>

News
BarSmarts LIVE Bartender Program Celebrates 25th Event   January 10, 2012

Pernod Ricard USA and BAR, LLC, recently completed their milestone 25th BarSmarts LIVE event in Portland, Ore., on Dec. 8. More>>

jigger Article
Guarding Margins With Portion Control   January 3, 2012

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>>

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>>



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