Operations

Tip on building a successful and profitable bar operation.


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>>

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>>



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