|
|
 |
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.
|
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 >>
|
Thirteen Ways to Prevent Theft Behind the Bar
by Robert Plotkin
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 >>
|
DOWNLOAD: Bartender Checklists
Use the Bartender Checklists for creating your own unique set of checklists for opening, closing, and maintaining your bar operations. This document comes in a word processing file format. . . . more >>
|
Draft Beer: Are Your Profits Going Up in Foam?
by Roger Grimm
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
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 >>
|
Do You Have a Liquor Problem or Not?
by Jim Laube
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 Prevent Internal Theft Behind the Bar
by Robert Plotkin
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 >>
|
|
Bartending Etiquette: Avoiding Gaucheries & Faux Pas
by Robert Plotkin
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 >>
|
Portion Control: Protecting Your Beverage Profit Margins
by Robert Plotkin
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 >>
|
Audio: 10 SMART Systems for Reducing Profit-Robbing Theft
Theft is an unfortunate fact of running a restaurant. It can not only rob you of your profits and products, it can rob you of your trust in people. While it is a fact of life that some people steal, learn ways you can reduce the chances you lose money to theft. . . . more >>
|
Signature Drinks With Style and Panache
by Robert Plotkin
Boost beverage sales with a splash of style and pizazz! Set your operation apart and keep your bar clientele engaged and intrigued by exceeding their expectations . . . more >>
|
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 >>
|
|
|
Who Should Join
