Tips from industry experts for hiring and retaining staff, conducting group interviews for front-of-the-house staff and more.
 | Article
How Bar Managers Can Succeed February 28, 2012
It takes a lot of savvy to manage a bar or restaurant well, and frankly, not just anyone can pull it off. So what combination of knowledge and personal attributes does it take to produce an effective manager? Here’s our list of qualities:More>>
|
 |
Creating a Sub-Culture for Promotional Success February 24, 2012
Staff members often primarily are focused on their titles or workspaces, only going through the motions of making “mom and dad” happy. Instead of complaining about their apathy, do something about it!More>>
|
 |
Tailoring the Bar Experience February 22, 2012
Does your bar's staff know how to read your clientele? Understanding what your guests need and want is crucial to building repeat business, so give them the amazing experiences they long for.More>>
|
 | Article
A Complaint Is an Opportunity to Build a Customer for Life February 2, 2012
When a guest at your bar, nightclub or restaurant has a complaint, be sure to follow these tips to mitigate the damage: More>>
|
 |
How to Empower and Motivate Your Bartenders February 1, 2012
Even the best staff members sometimes fail to understand their own skill sets. Therefore, finding ways to inspire your bartenders is crucial!
More>>
|
 | Article
Worst Mismanagement Practices: Are You Guilty? January 31, 2012
A bar can be an extremely stressful place to earn a living. There are a number of ways a manager can negatively affect morale and productivity. The following items detail common mismanagement practices, examine why they are counterproductive and discuss how they can be avoided:More>>
|
 |
Don't "No Problem" Me January 3, 2012
At the risk of sounding like a surly curmudgeon, I hereby declare war on the phrase, “No problem.” And so should you. This particularly horrid phrase has absolutely no place in on-premise vernacular. So, what’s the problem, you ask?More>>
|
 |
10 Ways to Criticize Staff Effectively December 6, 2011
Criticism needn’t leave the recipient permanently scarred and you emotionally disturbed. Put down your scalpel and cat-o’-nine tails, here’s our top 10 list of ways to criticize your staff effectively, and hopefully, more humanely.More>>
|
 | 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>>
|
 | 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>>
|