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The Straight Up Blog

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...
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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...
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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...
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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...
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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...
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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...
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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...
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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 ...
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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...
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