September 20, 2018 | by Sculpture Hospitality
Bar Rescue is a binge-worthy reality show where Jon Taffer and his team of experts visit bars around the country that are drowning in debt and struggling to stay afloat. The show follows Taffer as he uncovers underlying problems and gives owners and staff some tough love and tries to help them turn their business around. During the course of six seasons, there have been some reoccurring themes, which we have compiled into a list of top lessons that you can use to start improving your own business.
October 21, 2016 | by Sculpture Hospitality
Stocking a bar requires a delicate balance between having enough product on hand and not tying up resources in inventory that ends up sitting on the shelves collecting dust. The more bottles that sit unused, the less money you have to put back into the business. This is one of the main challenges that bars face when trying to become or remain profitable. In fact, there are 4 important facts about sitting inventory that you need to know in order to operate a successful bar business.
September 23, 2016 | by Sculpture Hospitality
If you're a bar owner or manager, you probably didn't get into the industry because you love doing paperwork and taking inventory. Chances are, you like people and creating a welcoming environment where patrons can enjoy a good drink and let their hair down a little. The good news is that the market is full of mobile apps that will allow you to spend less time in the office crunching numbers and shuffling papers - and more time doing the things you love. Here are the must-have mobile apps for bar managers that will help you do just that:
June 7, 2016 | by Ian Foster
Most POS systems are marketed as solutions for inventory control, accuracy and speed of service.
Ironically, our Sculpture Hospitality analysts find during our restaurant discovery audits that most major POS systems are programmed and installed in a manner that slows down service and requires re-programming for proper inventory control and accuracy.
May 26, 2016 | by Sculpture Hospitality
| Note: Consult with your attorney to discuss the Department of Labor ruling on overtime exemptions as they relate to your restaurants salaried employees. |
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May 11, 2016 | by Kevin Tam
To get people talking about your bar, embrace an approach to social media that goes beyond the occasional Facebook post or tweet that their daily lunch special is now available. After all, social media is no longer the new technology. Today it seems everyone is on social media, fighting for what little attention remains in a world of digital noise. How does an operator use social media to stand out above and beyond the competition? Here are three ideas to use social media to promote your bar and get your message heard.
April 28, 2016 | by Ian Foster
Restaurant and bar managers should take an interest in helping their staff earn higher tips. Perhaps the most important reason is that your employees rely on tips to make a decent living.
Higher income means higher job satisfaction and lower turnover. Also, motivated servers do a better job up-selling - which means higher profit and revenue for your operation. Indirectly, tip levels are one measure of the degree of service at your establishment.
Finally, Robert Plotkin has noted, “when bartenders are earning sizeable amounts of gratuities, they presumably won’t be as likely to put their jobs in jeopardy by ripping off the house.”
April 1, 2016 | by Ian Foster
Draft beer flow meters have become an industry hot topic. Bevchek allows an operator to match up every beer poured to the sales report, all in real-time.
Ian Foster interviews Bevchek’s Steve Anaka.
March 24, 2016 | by Ian Foster
A state sales tax audit can be a devastating process that could potentially bankrupt your bar business - even if you have honestly paid all your taxes. That's because the audit calculates tax owing on all the alcohol purchased including drinks you didn't even sell (ie: stolen and over-poured drinks).
March 19, 2016 | by Charles Deibel, CPA
What liquor inventory management software are you using to manage your bar?
The days are long gone when you can just take a pencil, a pad of paper and use a calculator to determine how much you have on hand and if you are missing any inventory or sales.
There’s a saying. Just because you can do something, doesn’t mean you should do something. So, yes, you can still count with a pencil and a simplified spreadsheet, but if you know anything about the correct way to track and manager your liquor, beer and wine inventory, that just won’t cut it!
March 6, 2016 | by Ken Gillie
“Data is extremely underutilized in the bar industry,” said Richard Verrecchia, vice president of analytics at Fintech.
Modern bar operators have an unprecedented amount of information at their fingertips. Through their POS systems, purchasing analytics and liquor inventory tools, they have the ability to calculate exactly what and how much they are selling down to the last drop.