What better way to beat the heat than with a cold drink in your hand? From spicy margaritas to delectable daiquiris, we’ve got something for everyone.
If you hang out in bars long enough, you’ll eventually start to hear all sorts of unusual and interesting phrases being thrown around. Each bar will have its own unique vernacular, but many terms are commonly used throughout the industry. Here’s a guide to bar terms that are essential to speaking like a real-life bartender.
Whether you’re headed out for a night of fine dining or eating Chinese food at home in your pajamas (both sound decisions), everyone likes to have choices about where to go and what to eat. Restaurant reviews from other customers help us choose where to go, while food delivery apps are perfect for those days when you just want someone else to handle the cooking. But how do you know where your best dining options lie? We took a look at some of the best dining apps of 2017 and narrowed them down for you. Read more
No matter what industry you’re in, there are very few tasks more undesirable than inventory. It’s a dull, tiresome process that takes up your valuable time. The good news is, it can be made easier. By taking inventory, you are enforcing a strong backbone for your restaurant or bar’s financial health. While reading the tips below, it is important to note that no inventory process is permanent. The market evolves and changes, and your inventory process should too. Find the system that works best for your company and continue to modify as needed.
It’s no secret that the restaurant industry is tough. It’s hard to get started and even harder to stick around long enough to accumulate a profit. According to a study done by Ohio State University, 60 percent of restaurants change ownership or close in the first year of business, and 80 percent fail within the first five years. But why is this the case? It’s true that failure is a common part of life in the restaurant industry, but it doesn’t have to be. Here’s a quick breakdown of four of the biggest dining faux-pas and how to avoid them.
If you’re attending the 2017 National Restaurant Show taking place at McCormick Place in Chicago this weekend, then you’d be smart to take an extra day or two for yourself to explore and enjoy the city away from overload of the restaurant industry’s largest trade show. If you didn’t, well, you messed up! Take a local’s advice and follow these tips! You’ll be guaranteed to have a good time. We’ve mapped out every place on this list for you at the bottom of this post. Read more
Here is the week’s top restaurant and beverage industry news. These are the stories and opinions that had us buzzing. Check out the must read stories from May 6th – May 12th. Read more
Here is the week’s top restaurant and beverage industry news. These are the stories and opinions that had us buzzing. Check out the must read stories from April 22nd – April 28th. Read more
Burnout is all too common in restaurants due to the fast-paced nature of the industry. And unfortunately for many managers, the issue only becomes apparent when the affected employee resigns from their position. This can be very disruptive for the business – you have to find and train their replacement, settle any ripples in the team, and deal with the loss of revenue.
Wouldn’t it be better if you could prevent that resignation from happening?
So what warning signs should you be looking for in your restaurant staff, and what should you do if you suspect they’re on the verge of burning out? Read more