Pour cost is the standard measure of profitability behind the bar. Even staff who aren’t sure what it is, know their managers always think pour cost is too darn high. But is it really? More>>

Loss prevention is important in running a successful bar business. At the VIBE conference, Joseph John Szvetitz will tell you how to turn losses into profits. More>>

Bars and restaurants lose 23 percent of their inventory to theft, but fortunately operators can analyze their bars with forensic-like precision, which has given rise to variance management.More>>

Bars and restaurants lose 23 percent of their inventory to theft, but fortunately operators can analyze their bars with forensic-like precision, which has given rise to variance management.More>>

Applebee’s tracks pours and trains staff to achieve higher draft beer profits.More>>

The Applebee’s Draft Beer Optimization program has three goals: improved quality, reduced waste and improved margins. A year later, draft beer waste is down 50 percent and sales have increased.More>>

The Restaurant Performance Index posted its first gain in three moths, but sales and traffic remained soft.More>>

A hands-on approach ensures good bar costs. Read on to find out where to get involved.More>>

Labor, beverage and food costs can be improved. Here’s how.More>>

TapDynamics announced an agreement with Applebee’s Services, Inc. to implement the TapAdvisor Service Platform across all 398 Applebee’s restaurants.More>>