<img height="1" width="1" src="https://www.facebook.com/tr?id=170910293414294&amp;ev=PageView &amp;noscript=1">

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

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

[eBook]: Your Guide to Surviving a Sales Tax Audit at Your Bar

[eBook]: Your Guide to Surviving a Sales Tax Audit at Your Bar

If you are unfortunate enough to go through a sales tax audit of your bar operations, you’ll be required to pay sales tax on drinks you never sold.

In Bar Management, Resources

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

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

Top Bar Management KPIs You Need to Watch

Introducing a new menu or running a new promotion can help reduce sitting inventory and increase sales, but how do you know just how successful your efforts have been? It is important to identify and use Key Performance Indicators to measure whether you are getting the most out of your time and money.

In Bar Management

Creativity + Analytics = Profitable Cocktails

A great mixologist will bring plenty of creativity to their drinks, but they can make even more profitable cocktails by using a little bit of data to further inform their ingredient choices. While it may sound counterintuitive to argue that crunching numbers can be a tool for creativity, today's technology allows these two areas to blend seamlessly. Before you put together your next drink menu, here are some ways you can be more strategic about designing delicious drinks.

In Bar Management, Controlling Costs

The Tipping Point - The Step in Inventory Control That's Overlooked

This blog is about the most important aspect of sales and inventory control.

Don’t get me wrong, there are a lot of important steps and procedures a manager or owner must do and put in place to make sure his or her inventory and sales are correct and nothing is missing. And if I want to be literal, clearly locking the doors at nighttime is the most important step!

In Bar Management, Kitchen Management, Stocking a Bar

5 Reasons Why Bar Owners Choose an Inventory Control Company

As a bar manager, your afternoons, evenings and early morning hours are spent trying to create a unique experience for patrons so that they become loyal customers and brand ambassadors. While this might sound like a glamorous gig to outsiders, you know that it also involves hard work, much of which can be downright monotonous. Inventory alone can be enough to make you reconsider your career choice. But what if you could streamline and simplify the worst parts of your job? In a world where cars can now drive themselves, there is no reason you should ever spend hours counting and measuring bottles by hand. If you are, it is time to hire an inventory control company and take back your free time.

In Bar Management