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Bar Management continued

Displaying Matches 17 thru 32 of 32 Found.  BACK

Audio: 10 SMART Systems for Reducing Profit-Robbing Theft
Audio: 10 SMART Systems for Reducing Profit-Robbing TheftTheft 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 >>


Understanding Your Restaurant's Commercial General Liability Insurance Policy
by Tom Shapiro, Esq.
Understanding Your Restaurant's Commercial General Liability Insurance PolicyDo you know what is and isn't covered in your restaurant;s commercial general liability (CGL) policy? Don't wait until you have a claim to find out. This article explains, in plain English, what to look for in your CGL insurance policy . . . more >>


Breathing Life - Into Your Wine-by-the-Glass Program
by Joyce Angelos Walsh
Breathing Life - Into Your Wine-by-the-Glass ProgramOrdering wine by the glass is now an expected option by restaurant patrons. Offering too many choices however, can present challenges. Learn how to evaluate the benefit of a wine preservation system when considering wine service for your startup. . . . more >>


Raising the Bar for Profits
by Robert Plotkin
Raising the Bar for ProfitsReach for an effective startup bar menu. Learn how exceeding guest expectations can keep bodies in chairs and cash in the till. . . . more >>


Inventory Control: The Bedrock of Beverage Profitability
by Robert Plotkin
Inventory Control: The Bedrock of Beverage ProfitabilityManaging your inventory involves knowing precisely what you have, what you paid for it, where it is and when you sold it. Obtaining this information requires accurately monitoring your inventory from the moment it comes through the back door until the end of the accounting period when it is depleted . . . more >>


How to Create the Ideal Startup Wine List
by Doug Frost
How to Create the Ideal Startup Wine ListCreating your first wine list can be a daunting task. Not only is the selection process difficult, but once you decide on your wines, how do you present your list so that the guest can understand your selection? Here are some truly great tips to help you get started . . . more >>


DOWNLOAD: Bartender Training Manual Template
DOWNLOAD: Bartender Training Manual TemplateThorough, complete and easy-to-understand employee training manuals are a must for any restaurant wanting to create superior dining experiences for every guest. Download our complete Bartender Training Manual Template for a headstart on creating your own. . . . more >>


Having Bartender Woes? Put Those Days Behind You
by Robert Plotkin
Having Bartender Woes? Put Those Days Behind YouBartenders are key employees. The cost of hiring the wrong bartender can be staggering. Learn how to make better hiring decisions when filling this important position. . . . more >>


Increasing Bar Revenues One Step at a Time
by Robert Plotkin
Increasing Bar Revenues One Step at a TimeEncouraging the over-consumption of alcohol to increase bar sales is a practice fraught with liability. The only viable, long-term approach is increasing customer ticket average. Enticing your clientele to spend more dollars per drink is the surest avenue to success. . . . more >>


Excuse Me, This Wine Tastes Funny
by Joyce Angelos Walsh
Excuse Me, This Wine Tastes FunnyIs refusing to take back a bottle of wine -- even one that you know is perfectly fine -- important enough to destroy a relationship with an existing customer and a dozen or so of his closest friends? . . . more >>


The Power of Suggestion: Boosting Wine-by-the-Bottle Sales
by Joyce Angelos Walsh
The Power of Suggestion: Boosting Wine-by-the-Bottle SalesSure, your cost is typically lower on glass wine, but you tend to take more dollars to the bank with bottles. Also, bottles increase server and bartender interaction with guests, which can drive up check averages. While a server is opening and serving a bottle, he can interact with guests, make menu suggestions, and create opportunities for further sales. . . . more >>


Sales, Use and Local Taxes
You don't have to love collecting state sales taxes but in most states operators are required to collect, remit and track them. . . . more >>


Selling Wine: Most People Don't Prefer Wine in the Bottle, They Prefer It in a Glass
by Doug Frost
Selling Wine: Most People Don't Prefer Wine in the Bottle, They Prefer It in a GlassIf you consider selling wine by the glass a necessary evil to please guests who are too cheap to buy a bottle, you're not alone. You're wrong, but at least you've got company. Many restaurateurs tolerate but do not promote wine-by-the-glass sales, in belief that these programs generate only a fraction of the revenue reaped by bottle sales. You need to understand how much a wine-by-the-glass program can influence what your customers talk about, taste and buy. And when strategically priced, promoted and stocked, a wine-by-the-glass program can be profitable and a boon to your overall wine sales. . . . more >>


Taking the Temperature of Your Wine: How to Prevent Serving Heat-damaged Wine
by Joyce Angelos Walsh
Taking the Temperature of Your Wine: How to Prevent Serving Heat-damaged WineWine is very sensitive to temperature, whether too high or too low. Just as you should expect your produce to arrive in a refrigerated truck, you should also set expectations for the manner in which your wine arrives at your restaurant's back door. . . . more >>


Don't Lose Money You Never Knew You Had: The Compelling Case For Conducting Surprise Cash Counts
Don't Lose Money You Never Knew You Had: The Compelling Case For 
Conducting Surprise Cash CountsOne of the most common ways for cashiers (and, of course, bartenders) to earn extra money on the side is to "build the till." It's a simple process of placing all the cash they receive from customers exactly where it's supposed to go, in the cash drawer. However. . . . more >>


Displaying Matches 17 thru 32 of 32 Found BACK 

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