Bar Food

Articles on successful bar and restaurant bar food programs. Advice and tips from industry experts on how to create a profitable bar food program.


Pitfalls in Food Development for Menu Updates Article
Pitfalls in Food Development   October 21, 2014

Trends shift quickly in today’s hospitality environment, therefore forging ahead of your competitors with new food innovation is imperative.More>>

Fish Tacos from Steve O's Restaurant Article
Sharable Snacks for Cocktail Crowds   September 22, 2014

Sharable snacks can be a make or break item on your menu. It's all about giving the group something to feast upon while they decide on their next move.More>>

Vito Racanelli of The Budweiser Taste of St. Louis on Food Safety Article
Keep Food Safe and Customers Coming Back For Seconds   September 16, 2014

Executive Chef of The Budweiser Taste of St. Louis, Vito Racanelli, provides his professional insights on how he keeps his customers happy, healthy and coming back by taking the proper sanitation and safety precautions.More>>

Pulled Chipotle Chicken Brioche Bar Bites
Shareable Flavorful Bar Bites   July 29, 2014

Don’t clutter your bar menu with generic additions; instead have fun with it by putting a unique twist on a familiar dish.More>>

Pizza Article
How to Increase Profits with Pizza    June 3, 2014

Pizza has one of the highest profit margins and most controllable food costs in the business. So, why not incorporate it into your bar?More>>

Drive Food Sales Article
6 Tactics for Driving Food Sales   May 27, 2014

The clear answer is to simply serve better food today than you did yesterday to excite guests with a strong intent to return and purchase. Which is easier said than done!More>>

Chicken Wings Article
10 Ways To Create A Profitable Food Cost   May 14, 2013

Bar and nightclub operations are typically focused on their beer, wine and liquor sales. However, putting together a profitable food menu for your operation is a key element in boosting the bottom line. More>>

Cost Percent Article
What Is Food Cost?    February 26, 2013

Your food cost is an integral ratio and key to the success of any restaurant or bar because of its direct impact on profitability.More>>

Fruit Article
Are You In Control? Bar Food Cost Controls   February 5, 2013

There is a lot more to controlling food cost in the bar area that one would assume. Are you placing the same focus on food products that are consumed in the bar as those that are consumed in the dining room?More>>

News
10 Questions for Organicopia Executive Chef, Owner Molly Holbrook   January 30, 2013

Molly Holbrook, executive chef and owner of Organicopia, 22641 Oak Flat Rd., graduated from the prestigious California Culinary Academy, a Cordon Bleu accredited institution in 2005. More>>



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