It’s difficult to be a restaurant manager. The position requires long hours. A gumbo of personal, organizational, and strategic skills. And it is often considered thankless. But restaurant management can also be incredibly rewarding. Providing quality service and memorable experiences to your guests and employees can make the stress worth it. The leadership skills and qualities needed to be a restaurant manager take time to build and train. This post will give you guidelines to become a good restaurant manager, or to recognize one when you work for them. Read more
The flavors of fall are comforting and familiar, like an old sweater pulled from storage or the back of your closet. But fall cocktail flavors also give bartenders a chance to get creative. If you’re turning the page with your cocktail menu this fall, then think of flavors that are warming and ripe with nostalgia. Spice and apple, smokey and nutty; fall cocktails should boast big flavors without being overwhelming. Let’s dive into the leaf pile to explore 5 fall cocktails that are perfect for warming your guests on a cool night.
Liquor cost is a bedrock metric for identifying expected profits in your restaurant. Knowing your numbers and achieving the right liquor cost can help you increase earnings by returning higher profits on alcohol sales. That’s why it’s important to know the industry benchmarks for liquor costs in restaurants. What should liquor cost be in a restaurant? It depends on a few variables. But we’ll cover what the standard liquor costs are so you can compare your numbers to the restaurant industry as a whole. This will let you find a healthy intersection of cost and sales to help your restaurant maintain success. Read more
Here’s an experiment:
Find a frozen caveman. Thaw the caveman out. When they are conscious and alert, offer the caveman a Coors Light or a local IPA. He”ll choose the IPA. Studies show that 9 out of 10 recently-frozen-cavemen prefer IPAs to domestic lagers. Read more
73% of people are intimidated by restaurant wine lists. This statistic comes from a recent study put together by mega wine-producer E&J Gallo’s Dark Horse brand, who polled over 2,000 Brits about their relationship with wine. The study also found that 58% of responders “feel they don’t have enough wine knowledge to order with confidence.” This study underlines how important wine service is to the success of a restaurant’s wine program. Restaurant staff need to be well trained and focused on making their customers comfortable when ordering wine. It will improve the guest experience. And also increase wine sales. Here’s 5 strategies that restaurants can use to upsell wine. Read more
It’s the summer of 2018 and Seattle just became the first major American city to ban plastic straws. Environmental preservation is a common topic of conversation and it can be downright daunting. One of the major issues being tackled is how restaurants can reduce plastic in their operations. Here are a few simple things every restaurant can start doing today to reduce use of plastics and lighten the carbon footprint we’re currently making on our one and only Earth.
Bar inventory can sometimes feel like the boogeyman waiting at the end of the month. Its dreaded by almost every bartender, manager, and restaurant professional tasked with it. But Uncorkd is here to help make liquor inventory manageable. Read more
Taking bar inventory can be time consuming and frustrating. It’s a lot of work to count hundreds of bottles, move boxes, punch numbers into spreadsheets and then analyze the data to make the work worth it. It’s important to have a consistent method for performing bar and liquor inventory that you can rely on to be quick, efficient, and add value to your business. Read more
You see it all the time. Restaurant flyers crammed in mailboxes. Facebook and instagram posts promoting daily specials. Restaurants are constantly chasing down customers, spinning their wheels on ways to bring in more guests to drive up sales.
But what happens if all that effort spent on attracting new customers doesn’t work? You can double your losses by spending marketing dollars that don’t bear fruit. But restaurants looking to grow their bottom line don’t need to chase customers in order to drive up profits. Looking internally to cut restaurant operational costs and reduce dollars tied up in inventory can help save restaurants. Read more
Springtime is like the impatient little kid, buckled in the back seat during a long drive, pulling fruitlessly at the seat belt strap while their feet kick air, repeatedly asking, “Are we there yet?” It’s an anxious season. People are anxious to feel the sun and refill their stock of Vitamin D. Buried seedlings are anxious to flower and bloom. And wine drinkers are anxious to shake off weighty winter reds in favor of light flavors and bright wines. Read more