Why There’s No Substitute for PHYSICAL InventoryYour POS ( Point Of Sale ) system is an excellent tool for handling many functions in your operation. Where most POS systems fall short, however, is in the crucial area of physical inventory.Although many POS vendors and pouring control systems will tell you they handle physical inventory just fine, […]
Put Pouring Cost to Work for YouPouring cost is one of the most important, and most misunderstood, figures in the world of bar management. PC, as it’s known in the industry, is a crucial benchmark used to help management gauge whether a bar is generating an acceptable and consistent profit. Operating a bar without a […]
Test Your BartendersLast week we talked about the need for good recipes, and to make sure your bartenders follow them. This is a good start, but it isn’t worth beans if your bartenders don’t pour the recipes correctly. It is essential to your success that you test your bartenders regularly.This means that they must not […]
Let Them Eat Cake Over the past decade, the food and beverage department at hotels has transitioned significantly. Hotels with restaurants continue to improve their F&B operations, from expanding menus to creating unique offerings for guests. On the other end of the spectrum, hotels without restaurants primarily focus on maximizing profit in the rooms department. […]
Your Bartender’s “Retirement Plan”Bartenders are generally a nice bunch of people, but temptation sometimes gets the best of them. Here are some examples of what they might do to “get ahead in life.” There are variations on many of these themes, so don’t by any means consider this a comprehensive list: Overpouring to get a […]
