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

The Straight Up Blog

March 27, 2020

Top industry-related webinars this week to help strategize around COVID-19 [March 27 - April 3]

During this time of uncertainty surrounding the COVID-19 pandemic, we have found there is a need for timely and practical information to help hospital...
Read More

March 20, 2020

Preparing Your Bar or Restaurant for a COVID-19 Shutdown

As we try to understand our day-to-day right now, we are in this with you and want to continually provide you with advice as we all navigate these unc...
Read More

April 11, 2018

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 o...
Read More

November 07, 2017

Is over-pouring killing your business?

You may not think a heavy hand from time to time would cause such a negative impact on your bottom-line, but you might be surprised. Ian Foster explai...
Read More

October 20, 2017

Are you running the right pour cost?

Q: Are you running the right pour cost? A: It’s not that your pour cost is wrong, you're probably working your pour cost out correctly. The problem is...
Read More

October 18, 2017

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 y...
Read More

August 24, 2017

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. Whil...
Read More

July 06, 2017

What’s A Good Number?

What’s a good number? I can’t begin to tell you how often I get the question. In our day-to-day operations, or out and about, at a convention, even at...
Read More

June 09, 2017

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 fe...
Read More

May 25, 2017

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 ...
Read More

March 08, 2017

4 Ways to Order Liquor Like a Pro

A wise bar operator once told me, “any schmuck can put together a liquor order, but a smart bar manager knows the fine line of ordering enough so they...
Read More