The New Year is upon us and so are the endless new year’s resolutions. Unfortunately, for most restaurants and bars this means millions are promising to save their coins and be healthier by eating out less. On top of that, the winter time blues are real and the preference to stay home to avoid the cold and the snow will only grow stronger as the winter progresses. But, there is still hope! No one can resist a great deal or a night of fun, so below is a list different ways restaurants can attract customers during the slow months.
Valentine’s Day dinner service is all about creating a special and romantic experience for the couples dining with you. With a restaurant full of candle lit two-tops, VDay service will also be a bit different than your everyday service. One perfect way to create a unique experience for the hallmark holiday is to create a speciality cocktail menu. Here are tips for creating trendy Valentine’s Day cocktails that pair well with each food course. Read more
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
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.
Taking beverage inventory stinks. No one except a certain Sesame Street muppet enjoys the act of counting things. Unless you’re counting your money and you’ve got loads of it. But it’s necessary for a well-run bar or restaurant to do it. But so many restaurants aren’t properly taking inventory. However, there are ways to make inventory work better. Let’s look at some practices that will make inventory easier in the long run and give your bar or restaurant a big advantage over other bars and restaurants that are clueless about their counts. These tips can make your beverage program more profitable.
You want to build a successful menu. But what is a successful menu? In general, it’s a menu that helps you increase sales. But after you’ve defined what success means for you, how can you measure that success over time and ensure that your menu stays successful. One strategy that has been kicked around for many years, but is now really gaining traction in the restaurant industry is menu engineering. This is a strategy that you need to know about. Read more
Every journey begins with a single step. And a server’s career begins with several missteps. Anyone who has ever worked in a restaurant, or anywhere for that matter, has made mistakes traveling along their job’s learning curve. Most aren’t a big deal and can be laughed away, or used as fodder for hazing newbies and rookies on staff. Some mistakes an be charged to inexperience, but there are a handful of bad habits that even veteran servers fall into. It’s up to management to identify and coach these bad habits out of servers through proper training. Here are 5 mistakes that all severs make, and tips to correct them. Read more
Bad restaurant menus can hurt sales. They will leave your guests feeling confused, or even intimidated, by poor organization and unattractive item descriptions that don’t help sell. If your menu is unorganized or hard to understand, then you should change how you design and write your menus. A clear and well-written menu will sell itself, so you should put a lot of thought and care into the message your menu sends. You might loose customers otherwise. Here is a list of common menu flaws that kill sales, and examples of how to avoid them. Read more
Every restaurant and bar is looking for a way to stand out from the next restaurant. One of the coolest and simplest ways to add a stellar feature to your beverage program is to sell your own private label selections. From wine to whiskey, private labels are an easy way to increase beverage sales. Learn how the process works and see how you can stamp your restaurant’s label on a hand-selected bottles that are sure to sell. Read more
Who hasn’t had sushi? Well, maybe a few of you. But the Japanese food is becoming increasingly popular in the U.S. as American palates open up to foods that aren’t ketchup. Sushi is versatile because it’s not a specific dish, but rather a style of preparation. Using a wide range of flavors and ingredients, sushi can meet the tastes of any diner. But this diversity makes pairing wine with sushi challenging. But in celebration with International Sushi Day on June 18th, we’re taking on that challenge by suggesting 3 wine pairings, plus alternatives, to enjoy at your next sushi dinner.