• Put Pouring Cost to Work for You

    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 […]

  • Establish Good Recipes

    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- Food & Beverage

    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.  […]

  • Stopping Bar Theft

    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 […]

  • Banquet Inventory With Accubar

    Banquet Inventory Banquets and Events Made EasyIf you do banquets, AccuBar can help streamline your operations. Using AccuBar for banquets has several advantages: It allows you to easily start a function with full and partial bottles. It provides a simplified report for a single function, complete with consumption, cost extensions and estimated sales figures (which […]