What Restaurateurs Need to Know About Online Reviews

What Restaurateurs Need to Know About Online Reviews

Online reviews posted by consumers on sites like Yelp, TripAdvisor, Google, and Facebook have changed not only the ways diners search for and discover places to eat, but also how restaurateurs today market to their audience.

This underlines the need for executives to keep customers’ needs at the forefront in order to build a community of loyal patrons. Sure enough, winners and losers in the industry will be determined by their ability to manage and monitor online reviews, harness customer feedback, and deliver 5-star-worthy guest experiences.

Let’s dive into some of the ways online reviews and ratings are shaping restaurant-going behavior. Read more

Uncorkd Adds New Vendor Purchasing, Tracking and Reporting Functionality

I’m excited to share our latest product launch, one of our largest to date, that streamlines all alcohol vendor purchasing. Restaurants and bars can now quickly place orders with all distributors in a fraction of the time, see order history and get more insight into their beverage program than ever before, from any device, anywhere, anytime. Read more

Uncorkd Digital Menus and iPad Wine Lists for Restaurants

The Benefits of Digital Menus and iPad Wine Lists for Restaurants

Digital menus are much more than a novelty or passing trend. With the proper program, a digital menu system can be your beverage program’s central management hub. It gives you more control over your program, increases sales, provides financial insights, and improves the overall health of your beverage program. All while saving you hours on daily tasks each week. Let’s dive into the immediate and long term benefits of iPad menus. Read more

Photo by a href="https://commons.wikimedia.org/wiki/File:The_Four_Seasons_Restaurant_-_Private_dining_room.JPG">Mwatt510

How to Have Success with Private Dining at Your Restaurant

With so much competition, restaurants are always hunting for new ways to stay relevant and redefine themselves. You can’t rely on great food and atmosphere alone to keep seats full and staff slammed. One strategy to keep your restaurant humming is having a private dining program. These programs add another channel for cash flow, bring new customers to your restaurant, and will grow your restaurant’s reputation. So let’s dive into how to start and run a successful private dining program. Read more

Manage Restaurant Success Future

The Future Life of Restaurant Managers

It’s exciting to be in the restaurant space. Food, drink, and technology trends have people excited. You’re excited. I’m excited. We’re all really excited. But we’re also all getting exhausted. As the trends in dining and drinking shift and reshape every few months, it’s important to think about what changes are happening in the business of managing a restaurant. How are the duties and responsibilities of restaurant managers changing, too. What new ideas and tools are coming out that are important for managers to have a grasp on and use. What does the future mean for restaurant managers? Let’s take a look.

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How to Cocktail Price Cocktails Menu

How To Figure Out Cocktail Pricing At Your Bar

Cocktails….cocktails…everywhere you look, there’s a fancy cocktail chilling on a bar top.

With more restaurants and bars adding inventive cocktails to their menu, the big question becomes, how do you figure out cocktail pricing? The good news? It ain’t that difficult. Though pricing a cocktail is a simple formula, there are a handful of decisions you’ll need to make along the way when it comes to pricing cocktails for YOUR bar. We’ll lay down the guidelines that will ensure that your cocktail menu generates sales and excites customers.
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Photo by Toronto Eaters Liquor Inventory Liquor Cost

5 Goals To Have For Liquor Inventory

Liquor inventory is a necessary evil. But doing bar inventory doesn’t have to be the boogeyman you dread at the end of every month. One way to make inventory more manageable is to set goals to achieve when performing your liquor counts. Setting goals and tracking your progress will keep you motivated. Using inventory as a tool to lower your alcohol cost is the ultimate goal because it will make your bar more profitable.

Inventory takes time, so don’t let it be wasted time. Here are 5 goals that make liquor inventory worth your time.  Read more

Customer Service Turnoffs To Avoid

Customer service doesn’t start when a customer enters the door, it begins the first moment a customer visits a website or calls a restaurant. It takes months, sometimes years, to build a relationship with a customer, and only moments to damage it. Bad customer service is one of the quickest ways to send customers running to your competition. Keep things simple and amicable by avoiding these major customer service barriers.

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Upgrade Your Inventory Process

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.

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4 Reasons Why Restaurants Lose Money

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.

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