I’m sorry to be the bearer of bad news, but I’ve got to tell you: you’re missing out on sales. Sure, your bar is selling enough beer and wine, and man, your cocktail sales are killer. But why aren’t you selling sake? Many bars don’t feel confident in selling this super-premium beverage because they don’t think they know enough to advise a customer—or to stock their own bar. All that’s about to change though, because here are the three things you and your servers need to be saying to get your sake sales going.
Popular discounting methods such as offering coupons, putting your bar on Groupon or Living Social, or taking part in an annual coupon book can seem like a great way to get more customers in the door and increase sales, but frequently lowered prices just serve to lower the value of your restaurant in your community. Here’s the main reason why you might want to think twice about discounting your drinks or food–as well as an idea that’ll help you think of something else you can do.
Customer service isn’t just about providing a great product at a great price (with a smile), it’s also about who you hire. In marketing, the initial contact between your bar customer and your bartender or server is called “the moment of truth,” and your guest’s memory of that moment serves as the best indicator of the likelihood that they’ll come back again. This post is a paean to the greatest bar service EVER, and I want you to think about how you can get your servers or bartenders to increase their customer service offerings to make your bar stand out. Read more
If you’re considering implementing a wireless liquor control system, you’ve probably run up against a terrible problem such as bartender theft, devastating revenue loss, or such a lack of time and sleep that manual inventory maintenance has become impossible. All these events can lead you to a sense of desperation, and you may feel that you have no option but to buy a liquor maintenance system to regain control of your bar. But do you? This article addresses the pros and cons of wireless liquor control systems so that you can overcome your bar stressors. Read more
Whether you’re a seasoned mixologist or are just starting to enter the world of premium drink garnishes, it is always a good time to come up with creative, new ideas. Updated garnishes serve to increase the perceived value of your drinks and your bar, which creates buzz, increases your sales, and draws in curious customers. No matter what you’re looking to improve in your bar, garnishes are frequently a good way to bring in some changes for the better. Here are a few tips to get you started, or, if you’ve been using standard garnishes for years, to get get you thinking about new, innovative designs. Read more
So, you’ve decided that you want live music at your bar, and you are psyched to see the crowds pour into your bar, order drinks and food, and jam out while increasing your profits. It’s going to be great…after you get over one tiny problem: How to hire the band. If the thought of going out to find a band, then negotiating with them sounds terrifying or like too much work, this guide is for you. Read more
Absinthe. Just breathe the name of this notorious, strong-tasting liquor, and many connotations come immediately to mind: It’s bright green. It’s illegal. It’s hallucinogenic. It can make you insane.
While all of these statements are actually false, the long-running rumors about absinthe certainly make it intriguing. Why not capitalize on that intrigue?
Here are some “do”s and “don’t”s when it comes to bringing absinthe to your bar: Read more
In her recent article “How Millennials Are Changing the Wine Industry,” Kathryn Buschman Vasel stated that Millennials are drinking more wine than other generations did at the age of 21, and that this is rocking the wine industry as we know it. Specifically, Millennials are rocking the wine marketing industry as we know it. This younger age group, born between 1980 and 2000 is pressing wineries to make a change in the way they present their wines, and restaurateurs and bar owners should ensure that they also understand what wine marketing is all about today. Here’s your cheat sheet for wine marketing that speaks to Millennials and more. Read more
Is your bar among the many that don’t serve food? Perhaps cooking isn’t your thing, perhaps your building needs some work, or perhaps you just don’t want to deal with the headache that comes with serving food. No matter your reasoning, do you sometimes have the nagging feeling that you’re missing out on profits? Does that feeling usually come at dinner time? Here are three creative ideas you can use to increase your profits—without increasing your workload. Read more
How many times did you hear these cringe-worthy words over the weekend: “Hey, it’s my birthday. l should get a free drink!” (What did you say in response?) This article talks about the best answer you can give to that question. Read on. Read more