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>>

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>>

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>>

Food and beer marry well at Heartland Brewery.More>>

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

Cutting out poor draft management practices that lead to waste can net more profit with every pint, and you won’t have to raise prices in a shaky economy. Here’s how.More>>

Better control of inventory is vital in avoiding excessive costs, lower returns, outright theft and poorly served customers that often result on-premise.More>>