While on the surface managing a bar may LOOK easy, it’s not. There is a lot more to having an efficient, controlled and profitable bar than it may appear.
As in dealing with food, there are LOTS of ways to lose money, potentially BIG money at the bar. Spills, waste, overpouring, free drinks, theft and unrecorded sales are just a few of the inherent challenges that are present where ever liquor, beer and wine are served.
We will be adding new content to this section on a regular basis so check back often for new insights and ideas that will help you build a more successful and profitable bar operation.