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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

Can Trivia Night Work at Your Bar?

If you are looking for creative ways to attract customers to your bar on slow nights, trivia can be a great option, but it might not be the right choice for every bar. You need to consider any potential limitations of your space, your goals for implementing a themed night and the wants of your clientele when considering whether trivia night is a viable option. As a bar owner or manager, you don't want to end up alienating your regulars or running a sub-par trivia night that ends up being a flop, so before you take the plunge, here are some factors to consider that will help set you up for success.

In Restaurant Marketing

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

How to Deal With Dead Stock at Your Bar

You may let a sleeping dog lie, but you’re going to want your alcohol to move.

No matter how successful your bar is, chances are if you look through your inventory, you can find some dead stock—and you may be scratching your head as to how to get it off your shelves.  Loosely defined, dead stock is a product that takes over six months to deplete.

In Bar Management, Stocking a Bar, Controlling Costs

Tips for Attracting Top Talent to Your Bar

Bars and restaurants have a notoriously high turnover rate, but that doesn't mean that you can't attract and retain top talent who will become a selling point for your establishment. If you are competing with other bars in the area to win over the best talent and consistently losing out, it may be time to consider a different approach. For starters, don't be so hard on yourself. Certain bartenders may be more drawn to the environment of a swanky rooftop bar versus a venue with more of a neighborhood bar feel.

In Bar Management, Staff Training

Cocktails That Celebrate the Flavors of Fall

The first sign of Fall has arrived: pumpkin spice flavor products have hit the shelves. However, as you well know, Fall flavors are about a lot more than artificial pumpkin flavorings. They present the opportunity to make some truly tasty cocktails that bring out the best of the season. From Fall fruits like apples, pears, and cranberries, to spices like cinnamon and nutmeg, there are plenty of great flavor combinations to work with behind the bar. 

In Trends & Benchmarking, Food & Drink

Most Profitable Vodka Cocktails You Need to be Serving

Even if you aren't the kind of vodka fan who drinks it straight, vodka makes a great base for some classic drinks. For bar and restaurant managers looking to make a profit, vodka cocktails can come with a low pour cost and can be used to drive revenue. Finding the right balance between tasty drinks that people will want to order and that will also drive profits is easier than you think. Keep reading to learn more about which profitable vodka cocktails you should be serving.

In Trends & Benchmarking, Food & Drink

What Staff Uniforms Say About Your Bar or Restaurant Brand

Branding is a subtle art form. It is the accumulation of carefully orchestrated details that work together to create a specific message. While you might have paid careful attention to lighting, music and place settings in your restaurant, you may have also given staff uniforms short shrift. The appearance of your team is an integral part of making a great first impression and creating a specific experience for your bar and restaurant patrons. The right uniform can reinforce your brand and send a clear message about exactly the type of establishment you want to be.

In Restaurant Marketing, motivating staff

Training Your Staff to Upsell & Drive Up Check Average

August is notoriously a slow month in the restaurant business. People are on vacation and spending more time grilling out in their own backyards. While there are ways to try and increase traffic to your restaurant, you can also adopt the strategy of working to get the most out of the customers who do stop by. Training your staff to upsell items is an easy way to drive up the check average and increase sales during slow periods. With a little training, your team can become experts salespeople, which will also translate into bigger tips for them.

In Bar Management, Staff Training, Controlling Costs, Restaurant Operations

Cool Tequila Cocktails to Beat the Heat This Summer

Tequila may be one of the most underestimated and underutilized spirits sitting on your bar's shelves. The average customer will probably assume that there are basically two things you can do with tequila: drink it as a shot or use it in a margarita. Little do they know that tequila is a versatile and refreshing liquor that is perfect for summer drinks. Whether you are slinging drinks behind a bar or serving guests at your own summer backyard barbecue, here are some cool tequila cocktails that will showcase this underappreciated spirit and help beat the heat.

In Trends & Benchmarking, Food & Drink

How to Drive Incremental Traffic During the Slow Season

Unless your restaurant is located in a busy summer vacation destination, July and August can be notoriously slow months. People are busy traveling and enjoying the weather with backyard barbecues instead of eating out at their local restaurants. While you might not be able to drastically increase traffic to your restaurant, there are some steps you can take to bring in more patrons during this slow season.

In Bar Management, Restaurant Operations

Best Practices for Organizing Bar Inventory

For those who haven't ever worked in a bar, it can be all too easy to assume that owning or managing an establishment is just one big party. Everyone just hangs out and does shots with customers, right? You know better. In fact, you have probably spent hours in the stock room counting bottles for inventory long past closing the door behind your last patron.

In Bar Management, Stocking a Bar

Bar Practices: The Best and the Worst

Bar Practices:  The Best and the Worst

A well run, profitable bar reflects a disciplined code of conduct.  When you establish a clear set of rules and expectations, you set the scene for success.  When you communicate your expectations both verbally and in writing, you’ll leave no room for doubt.  You’re also able to create a benchmark for performance measurement, incentive programs, staff rewards or disciplinary action.

In Bar Management, Staff Training

How Top Bars and Restaurants Cut Costs, Not Quality

Even small expenses can add up over the course of a day as your bar or restaurant pours hundreds of drinks and serves countless meals. From putting fewer nuts and berries on salads to not salting pasta water to preserve the life of pots, some businesses are more than happy to cut corners if it means more profit. While sacrificing quality in the name of savings may be a short-term solution, you will have a lot more to worry about if customers stop coming to your establishment. Fortunately, there are some ways how top bars and restaurants cut costs while ensuring quality isn't impacted, that will not only preserve existing customers, but work to increase the number of patrons.

In Bar Management, Controlling Costs