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

3 Unconventional Tips for Managing Multiple Venues

When a company grows to a certain size, the way its employees are managed must also evolve. Many bar operators start out as the sole owner/operator of their business, and they often fill a labor role while they pursue opportunities to expand, open new venues, and create more value. This provides the owners with some level of assurance that things will be done a certain way because they are physically there overseeing operations. However, when a business starts expanding into different cities, success is less determined by the abilities of the owner and is more so about the abilities of the people hired. Despite the input from some management consultants who theorize about what makes good managers, bar management must be approached in a sometimes unconventional way due to the unique nature of a bar or nightclub environment.

In Bar Management, Staff Training

4 Keys to Exceptional Customer Service

Competition in the market has become fiercer than ever, so it is of upmost importance to operators that they ensure their customer service is of the highest quality. Delivering exceptional customer service is more than just making sure that food and drinks get out on time. Exceptional customer service is about going the extra mile and being ultra sensitive to guest needs. This becomes particularly challenging as your organization grows to include multiple venues, and it becomes nearly impossible for the owners to keep tabs on how their staffs are performing on a day-to-day basis with each guest.

In Bar Management, Staff Training

How to Avoid the Time Black Hole of Bar Management

Owning and managing a bar can blur the lines between night and day, making you feel like you live at work. From late nights closing the place to early mornings spent counting inventory and preparing for the evening ahead, long hours can begin to take their toll. The good news is that there are specific steps you can take to avoid the black hole of bar management that threatens to consume all your time. By working smarter, you can not only enjoy more freedom, but also focus your attention at work on the things that are most important to you.

In Bar Management

How to Stay Organized for Large Liquor Orders

Growing nightclubs and bars with complex product needs require managers with above-average skills in the areas of organization, communication and judgement. When a busy venue has multiple bookings, and each booking has special needs that must be met, a liquor manager who is tuned into the requirements of the business is absolutely vital. Keeping track of a busy venue’s liquor inventory requirements can be extremely challenging.

In Bar Management, Stocking a Bar

3 Ways to Get Your Staff Performance at Optimal Levels

Two of the biggest challenges in the hospitality industry are the management of people and ensuring employees are doing the tasks they have been assigned with high-quality results. Bar and nightclub operations require a large amount of people, each with different personalities, backgrounds and work habits. It can be incredibly difficult to manage a large amount of people, particularly as a business is growing rapidly and recruiting new people.

In Bar Management, Staff Training

Bar Management: Is Shrinkage Really that Big of a Deal?

One of the key principles of successful bar management is reducing shrinkage. Inventory sitting on the shelves represents money that has been invested as is now waiting to be turned into a profit. If some of that inventory goes missing, that means that the bar's profit margin has just taken a direct hit. Fortunately, there are some effective bar management strategies that you can put into practice in order to reduce shrinkage and maximize your inventory.

In Bar Management

Sitting Inventory Costs Money: Purchasing 101 for Your Bar

As a bar owner or manager, the key to turning a profit is turning over your inventory. While you need to have a certain amount of inventory on hand to make sure that you can serve customers their favorite drink and keep the spirits flowing, too much sitting inventory will cost you. There is no point in having all your assets tied up in inventory that has been sitting on your shelves for over a month. All those dusty bottles represent money that you could be investing back into your bar. Have you yet to master the balancing inventory costs? Welcome to Purchasing 101 for Your Bar.

In Bar Management, Stocking a Bar

Keep Your Bar Safe with these 3 Steps

Violence can absolutely destroy a bar or nightclub operation. When a bar is mentioned in the news due to a violent or deadly altercation, its demise is usually not far behind. Any time an atmosphere of fear is associated with a bar’s name, it becomes very difficult to attract quality guests and build a sustainable business. While it is impossible to eliminate all violence, it is entirely possible to minimize it by taking as many preventative steps as possible.

In Bar Management

4 Ways to Raise Staff Morale


Employees can be a tremendous source for new customers, referrals and customer retention. However, not every employee invests their time into promoting the business they work for. What separates employees that simply show up to work, from those whom invest their time and energy into building relationships that ultimately result in more customers?  The employees that bring down the most customers to their bar are motivated by more than money. They are fired up, proud and passionate about the bar they work at. This attitude does not happen by accident. Employees that have a positive attitude towards the bar they work at become that way as a result of the work environment the owners create. Keeping staff morale high is a strategy that is no different than a recipe for baking a cake.

In Bar Management, Staff Training