home | faq | join now | member login
  
Downloads | Business Plans | Discussion Forum | Testimonials | Contact Us | Members Only

Become a member & get immediate access to all of our resources.


Take a Free Tour


Who Should Join
Contributors
Download Resources
Member Benefits
Open a Restaurant
Privacy Policy
Success Stories
Terms of Use
Member Comments
FAQ



Financial Reporting Systems
Marketing Systems
People Systems
Operations Systems



Discussion Forum


Business & Financial
Business Plans
Restaurant Accounting
Food & Beverage
Staffing
Bar Management
Menu
Customer Service
Marketing
Social Media/Web 2.0
Startup & Growth
Technology



Online Seminars


RS&G Online
RS&G Archives
Online Seminars
Audio Programs
Discussion Forum
Download Library
Member Surveys
Recipe Mapping
Spanish Resources
Success Focus Videos
Videos & Webcasts
My Membership
Help



Checklist Generator
Online Staff Training
Prime Cost Wizard



Visit our Online Store.


Bar Management

Bar Management

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.

Bartending Etiquette: Avoiding Gaucheries & Faux Pas
by Robert Plotkin
Bartending Etiquette: Avoiding Gaucheries & Faux Pas There are unwritten conventions governing professional bar conduct. You know most of them intuitively. Then why is it that so many bartenders consistently step on those conventions (to the detriment of your customers' enjoyment, the bartender's own tips & your bar business)? . . . more >>
Six Proven Practices to Control Your Beverage Costs
by Joe Erickson
Six Proven Practices to Control Your Beverage Costs Overpouring, spills and waste, mistakes and inadequate pricing structures all contribute to beverage cost control problems. No matter the cause, the only way to keep these costs under control is to have proven systems in place in keys areas that alert you when costs spike. The pathway to consistent, robust beverage profits begins with setting prices and ends with the financial statement - and you must have systems in place for each step along the way. . . . more >>
DOWNLOAD: Waste/Spill Tracking Sheet
DOWNLOAD: Waste/Spill Tracking Sheet This form provides the means to track food and bar waste as it occurs. Designed for clipboards, this form can be placed in the kitchen or bar so that re-cooks, spills, and wrong orders can be accounted for. . . . more >>
How to Avoid 10 Expensive Mistakes That Most Beverage Operators Make
by Robert Plotkin
How to Avoid 10 Expensive Mistakes That Most Beverage Operators Make What you don't know can hurt your restaurant, especially if you sell adult beverages. Here is our list of ten expensive errors many beverage operators make and how to avoid them. . . . more >>
DOWNLOAD: Bartender Checklists
DOWNLOAD: Bartender Checklists Use the Bartender Checklists for creating your own unique set of checklists for opening, closing, and maintaining your bar operations. Includes separate daily lists for opening, shift change and closing duties. It also has a weekly checklist for periodic cleaning and maintenance of the bar area and equipment. . . . more >>
DOWNLOAD: Liquor Control Worksheet
DOWNLOAD: Liquor Control Worksheet Suspect you have a liquor cost problem? Find out for sure and how big of a problem you have by using the Liquor Control Worksheet. This Excel spreadsheet template has helped scores of operators cut their liquor losses and keep their margins in check. . . . more >>
DOWNLOAD: Alcohol Management Program
DOWNLOAD: Alcohol Management Program A comprehensive Alcohol Management Program is essential to providing responsible alcohol service. The material offered in this program is intended to be used as a guide and educational tool to develop a responsible, knowledgeable staff with regard to serving alcoholic beverages. . . . more >>
How to Prevent Internal Theft Behind the Bar
by Robert Plotkin
How to Prevent Internal Theft Behind the Bar Opportunities are rife for theft behind a bar. Bartenders steal from the bar and its customers because it is easily accomplished, hard to detect, and extremely difficult to prevent on an ongoing basis. The temptations posed by constantly handling large sums of cash and dealing with a liquid inventory can often prove overwhelming. . . . more >>
Thirteen Ways to Prevent Theft Behind the Bar
by Robert Plotkin
Thirteen Ways to Prevent Theft Behind the Bar The temptations posed by constantly handling large sums of cash and dealing with a liquid inventory can often be overwhelming. This is particularly true if you have a booming bar business and a strong bartender. Here are some practical recommendations on how to reduce your vulnerability to theft behind the bar. . . . more >>
Draft Beer: Are Your Profits Going Up in Foam?
by Roger Grimm
Draft Beer: Are Your Profits Going Up in Foam? Bar operators love draft beer also, and not just because it tastes good. They also like the fact that they can turn a better profit margin on it. But along with the opportunity to prosper, draft beer also brings a whole new set of problems for the bar manager. . . . more >>
Beverage Measurement Options to Prevent Loss Behind the Bar
by Brent Sloan
Beverage Measurement Options to Prevent Loss Behind the Bar Choosing from the many bar measurement options out there can be overwhelming but your bar staff will be much less likely to waste or steal knowing their performance is being closely watched. This article reviews some of the equipment and services available. . . . more >>
A Wine List Checklist: The Five Dimensions of a Successful Wine List
by Brent Sloan
A Wine List Checklist: The Five Dimensions of a Successful Wine List Wine pairing is incredibly important, especially in pairing the right wine list to your concept. Learn about the five key elements of a successful restaurant wine list: storage and preservation, training, pricing structure, organization and placement, and selection. . . . more >>
Do You Have a Liquor Problem or Not?
by Jim Laube
Do You Have a Liquor Problem or Not? This is a liquor control technique developed by a personal friend of mine when he was the GM at a casual, high-end restaurant with a very busy bar. This simple, straight-forward technique for determining whether there is a liquor problem or not, resulted in adding literally tens of thousands of dollars to the restaurant's bottom line every year. . . . more >>
How to Protect Your Customers & Business When You Serve Alcoholic Beverages
by Barry K. Shuster
How to Protect Your Customers & Business When You Serve Alcoholic Beverages Make sure that anyone in your restaurant who serves alcoholic beverages understands and has training in responsible alcohol service. . . . more >>
Portion Control: Protecting Your Beverage Profit Margins
by Robert Plotkin
Portion Control: Protecting Your Beverage Profit Margins Since the sales price of a drink is hinged to the serving portion of alcohol, if the portion size fluctuates, so will the drink's profit margin. Implementing an effective strategy to strictly control portioning is a crucial aspect to protecting your profit margins. . . . more >>
How to Build Your Restaurant's After-Meal Drink Sales
by Doug Frost
How to Build Your Restaurant's After-Meal Drink Sales Do you have a drink menu? Drink menus should be created with as much care as your food menu . . . more >>
More HeadlinesMore Headlines