If you are unfortunate enough to go through a sales tax audit of your bar operations, you’ll be required to pay sales tax on drinks you never sold.
You throw on an old jacket and discover $50 in the pocket – free money! In reality, of course, that $50 is money that you earned but couldn’t enjoy because it was hidden away from you.
Employment law is dangerously complex. Managing a bar or restaurant with locations in multiple states means you have to follow different rules in different locations. The complexity is enormous and is compounded by the fact that these laws are constantly changing.
Ask ten different people in the hospitality industry what they think about bartender school, and you'll probably get ten different answers. It's no wonder there are so many opinions, given the variety in quality of instructors, content covered by the course, and placement assistance offered by schools. There are also differences in pricing (around fifty bucks online to five-hundred for a top shelf class) that means you may be looking at a pretty serious time and financial investment.
I think it's fair to say most bartenders are confident by nature-- projecting confidence, at least, is implicitly part of their job description. Confidence is desirable to a degree, of course, but when it crosses the line to cockiness or worse it can become problematic, not only to the patrons a cocky bartender inevitably off-puts, but because of squandered profits as well. An obvious example is the lack of urgency all too many bartenders have when it comes to ringing up transactions, begging the question: Whats the most common reason drinks get left off my secret shopper's tab?
The company started using Bevinco at The Short North Pint House when it first opened in 2013 after hearing from other operators about Bevinco, along with utilizing the company to help them defend a sales tax audit at one of their older locations. With two locations in the Short North, Corso Ventures has come to rely on Bevinco to assist with bar inventory every week.
Before Corso Ventures started using Bevinco at this bar, their shrinkage numbers were coming in at 21% loss. Now they are consistently under 3%. Chris Corso says he makes back at least 20 times annually Bevinco’s cost of service.
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.
Generally speaking, restaurant groups that tie their manager bonuses directly to "inventory variance" do not have inventory or revenue losses from their bar. Conversely, many bars that do not track inventory variances and include management in the accountability of shrinkage lose 15-30% of their inventory and sales. In this article, I will show you exactly how structuring a restaurant bonus plan effectively will eliminate bar losses and provide you with a bar manager bonus plan template to get you started.
After opening in 2003, the bar was struggling financially. It was obvious to managing partner, Ronnye Farmer that there were irregularities between the amount of product purchased and the return.
With no effective tracking system in place, Farmer found the Bevinco Bar Inventory system provided by Sculpture Hospitality.
Read more to see how the Bevinco solution was able to quickly save this bar.
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.
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).
Partially Reposted from http://farmhousechicago.com/
Recently a Farmhouse Tavern guest asked owner, TJ Callahan, what he did before he entered the restaurant business. His response was ‘Junior High.”
A career restaurant leader, TJ has done everything you can do in the business from being a fry cook and bartender, GM of a $7MM TGI Friday’s, F & B Director of a ski area to restructuring $200 MM restaurant companies.