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Sculpture Hospitality

Recent Posts

Win 4th of July with These Profitable Bar Promotions

The 4th of July is all about getting together with friends and family, enjoying great food and drinks and celebrating the birth of America. For bars and restaurants, it is also an ideal time to run strategic promotions that will bring in customers. Millions of people will be looking for the perfect place to spend the holiday and you can make your establishment the clear choice by incorporating some of these ideas:

In Restaurant Marketing, Food & Drink

Is Your Restaurant’s Outdoor Patio Ready for Summer?

The weather is beautiful. The evenings are longer and people want to soak it all in while it lasts. For bars and restaurants with a patio, that means a significant increase in business that may require some adjustments. If you haven't set up a strategy for managing the summer crowds, it is time to get your patio ready for summer. In honor of the first official day of summer, here are some tips and tricks to get the most out of this busy season and meet staffing demands.

In Bar Management, Restaurant Operations

Summery Craft Beers to Celebrate Dad on Father's Day

There is no doubt that dad will be happy with any gift you give him this Father's Day, even if it is another tie, but why not give him something he truly wants? Since the holiday falls on June 17th, right at the beginning of summer, it is the perfect time to celebrate your dad with a line-up of summery craft beers. Here are a few suggestions that capture the tastes of the season and provide a refreshing beverage on a summer day.

In Food & Drink

Preventing the Most Common Rookie Bartender Mistakes

Bartending is a real art form, which means rookies will have to practice their craft and learn from their mistakes. We all have to start somewhere, but there are some common mistakes that are preventable. Helping rookie bartenders avoid these mistakes will allow them to focus on making great drinks without causing too much trouble behind the bar and attracting the unwanted attention of frustrated managers. Here are a few common mistakes and ways to prevent them:

In Staff Training

How to Make the Most Out of Attending the Biggest Restaurant Show of the Year

The National Restaurant Association Show for 2018 is on schedule for May 19-22 in Chicago, Illinois. This annual event is full of speakers, vendors, industry information and lots of opportunities to network with people from around the country. With so much going on, it can feel overwhelming. Here are some tips for making the most out of your trip and strategies that are great for any food or restaurant show:
In Restaurant Marketing, Events

Food and Drink Promotions to Celebrate Spring

Spring is here, which means that people are naturally coming out of their winter hibernation and looking for things to do outside the home. As people gravitate to outdoor patios to enjoy the warmer weather and a fresh cocktail, you are sure to see a spike in business, but you can take things a step further by running food and drink promotions that celebrate spring. With the right strategies, you can make sure that customers are walking through your door instead of going down the street to the competition.

Spring Cocktails to Welcome Longer Days, Warmer Weather

Spring has finally arrived, and that means warmer weather, longer days and time to do some spring cleaning when it comes to your cocktail menu. It's time to replace winter favorites with refreshing drinks that match that season and incorporate fresh ingredients that will be hitting the markets. With that in mind, here are some light, breezy cocktails that will help you and your customers raise a glass to welcome spring.

In Stocking a Bar, Food & Drink

Best Practices for Inventory Management for Bars & Restaurants

For bars and restaurants, the importance of establishing inventory management procedures can't be overstated. If you aren't keeping accurate records of what you are selling, then it is virtually impossible to identify problems and make improvements. Without a plan in place, you are blindly running a business and simply hoping for the best. Instead of taking the "by the seat of your pants approach," use these inventory management best practices tips to add a little organization to your bar or restaurant while also increasing profits.

In Bar Management, Stocking a Bar, Controlling Costs, Restaurant Operations

Newest Craft Cocktails Creating a Stir

One of the best parts about being a bartender and mixologist is that you are only limited by your creativity. There are classic cocktails and flavor combinations that have stood the test of time and are perfect for anchoring a menu, but there is always room for new cocktails to shine. If you are looking for some inspiration or easy ways to spruce up your existing menu, here are some of the latest craft cocktails that are creating a stir.  

In Trends & Benchmarking, Stocking a Bar

How To Create A Compelling Happy Hour Experience

Happy hour can be both a fun time for customers to let loose after work and take advantage of some drink deals and a lucrative window for your bar or restaurant to make some extra money and build a reputation. It doesn't take a lot of effort to transform what can be a quiet time of the day into one of your busiest. With a little planning, your location can become an after-work destination that helps people relax after a long day. Here are just a few things you can do to create a more compelling happy hour experience:

In Bar Management, Restaurant Marketing, Stocking a Bar, Restaurant Operations

Sweet Potato Vodka: A New Twist on an Old Favorite

As someone who works in the bar and restaurant industry, you are probably familiar with potato vodkas, but you might not be up to speed with the latest trend: sweet potato vodka. Traditionally, potato vodkas are more popular in Eastern European countries where there is easy access to plenty of inexpensive potatoes, but Americans have jumped on the bandwagon and taken things a step further with the emergence of sweet potato vodkas. Here is everything you need to know about this growing trend.

In Trends & Benchmarking, Food & Drink

The Importance of Community Involvement for Bars and Restaurants

There are a lot of different reasons why bar and restaurant owners first go into business. Some simply have a passion for food and drink that they want to share with others. While some are looking to create a place where friends and family can gather and have a memorable experience. Whether you went into business looking to become an integral part of the neighborhood or you just wanted to practice your craft, when your bar or restaurant does become more involved in the community, everyone benefits.

Most Profitable Bourbon and Whiskey Cocktails You Need to be Serving

Bourbon and whiskeys are enjoying quite a moment right now. More and more people are becoming connoisseurs, and high demand means that bartenders need to be stocking their shelves and offering a great selection of specialty cocktails. While there are plenty of options, it is also essential to turn an eye towards profit and find the right combination of flavor and cost. Here are some great ideas that will keep your biggest whiskey fans happy while also driving revenue:

In Stocking a Bar, Food & Drink

How to Become a Rockstar Bar Manager in 2018

With the start of the brand new year just behind us, it's not too late to think about resolutions on how you want to improve and be a better manager in 2018. While there is never a bad time to set new goals, the beginning of the year provides the perfect time to reflect and gather yourself after surviving a busy holiday season. If you aren't sure where to start, here are some smart resolutions that will help you become a rockstar bar manager in 2018:

In Bar Management, Restaurant Operations

Can Champagne Drinks be Profitable for Your Bar?

Most bars and restaurants have a list of surefire winners when it comes to cocktails that are popular and provide an ideal gross profit margin. Part of achieving this balance comes down to knowing your audience and being able to market the right drinks to the right people. One particular challenge for bartenders, especially around the holidays when champagne is often used as a celebratory drink, is creating champagne drinks that still drive profit. The good news is that there are plenty of ways to create delicious beverages with a champagne-base that are just as profitable as any other liquor.

Dessert Drinks and Cocktails for the Holidays

After a big meal that includes all your favorite holiday foods, there is nothing better than the perfect dessert cocktail to wash it all down. The same pumpkin, cinnamon and peppermint flavors that help make the holidays memorable, are also great in a variety of warm, creamy and rich dessert drinks. Add the right splash of liquor, and you have a relaxing beverage to sip on with friends and family.

In Stocking a Bar, Food & Drink

Craft Beers Inspired by Fall Flavors

The fall months are about cooling temperatures and great seasonal fruits and vegetables that influence fall flavors. When it comes to beer flavors and favorites, there is a shift from lighter citrus brews to darker ales and lagers. You will also find a range of pumpkin flavored options, but fall beer flavors go beyond just pumpkin. Here are just a few craft beers that are inspired by fall flavors and may be worth adding to your own menu:

In Trends & Benchmarking, Stocking a Bar, Food & Drink

4 Tips to Maximize Your Restaurant Profits

Every day Americans spend over $2 billion in restaurants; yet, every day, restaurant and bar owners and managers see profits narrowed from spillage, food waste and bad hires.

In Bar Management, Restaurant Operations