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5 Ways to Increase Summer Traffic to Your Bar

The good news is, the summer months are typically a boom time for bars and restaurants according to Houston Chron. Tourism increases and people are looking to enjoy a nice meal on a breezy patio. But this can also mean increased competition. If you want to make sure you are getting your share of the summer business and increase your foot traffic, be sure to follow these 5 tips:

In Bar Management, Restaurant Operations

5 Mistakes to Avoid When Running a Restaurant

Running a profitable restaurant or bar is difficult. According to Entrepreneur, there are mistakes that can cause your venture to fail. Fortunately, these mistakes are correctable. You shouldn’t overlook anything including things that look insignificant. If you are in charge of a bar or restaurant, you should stay informed about everything that happens at the establishment. Here are 5 mistakes to avoid when running a restaurant or to steer clear from if you are thinking about purchasing a restaurant.

 

In Bar Management, Restaurant Operations

How to properly clean pour spouts

Pour spouts are probably the most exciting part about working behind a bar…

Said no one ever.
In Bar Management, Staff Training, Restaurant Operations

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

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

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

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