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& Promotions for Running a Successful Bar
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Could your bar lose €200/hr
and still stay in business? For many bars around the country, the current economic climate has changed the way they do business. I have spoken to numerous bar owners who have admitted having to lay off staff, change their opening hours, while others have unfortunately had to call it a day. Click
For More>>
Your Kitchen is Losing Money. So Now What ? So you’ve discovered that your kitchen isn’t the
profit center you want
it to be. Instead for some reason, your kitchen
is dragging down the
other parts of your business. Unless you are
happy to run your kitchen
at a loss, the chances are that you want to plug
the losses as soon as
possible. Click For More
Could Your Kitchen be Costing You Your
Business? As trends have shifted over the past few
years, most bar owners came to
the realization that they couldn’t generate
enough business by focusing
solely on drink and so kitchens became a
standard addition to the
progressive bar.
Click For More>>
Co-Worker Scams To Look
Out For
Behind The Bar
I met and interviewed Greg Clark
from
Bartenders not only steal from their employers and customers, but have
also been known to steal from their coworkers as well. Here are the four
top ways: Click
For More>>
What
a 12 year old can teach us about running a bar I’m
going to go off topic here for a second, but you’ll see where I’m going
with
this….Just 18 short days ago, an unknown 12 year old boy called Greyson
Michael
Chance from Edmond, Oklahoma performed an amazing
cover
of a Lady Gaga song “Paparazzi”
at a school talent show.
Click for More>>
Why Staff Should Not Be Allowed make Decisions I've beat this drum many times before and it's one that I will continue to beat for as long as I am the victim of what I call a "consistent inconsistency":In other words, the continuing lack of a standard when it comes to drink preparation, menu presentation and service. Click
for More>>
Why your flashy website could be hurting your bar business If your bar or nightclub website is more than 3 or 4 years old, there's a good chance that some "flash" elements were used to add a dramatic intro, flashy transition effects, to build your contact form or even to build the entire site. Click for More>>
Could
your staff steal your customers? If you've been following all
the tips on this website with regards to staffing and training then you
may have trained your staff so well that they end up leaving the
business and setting up a competing business in the area. I've seen it
happen before and it can have a big effect on your business, so there
are a few things you should think about today to prevent too much
disruption.
Click
for more>>
5 Tips for Running a Successful Bar Promotion While this list could go on and on and on, these are my five top tips for running a successful bar promotion. I'll be publishing my next 5 top tips shortly, so be sure to come back and visit! Click for more>>
How to
use an Erupting Volcano to Grow Your Bar Business
It’s certainly been a crazy week in the world. Who ever thought that
something that we can’t see, can’t feel or can’t hear could cause so
much mayhem to world travel?
Click
For More>>
Video: Taking Back Control Of Your Bar I met and interviewed Greg Clark from Bevinco at the Nightclub &
Bar Show in Las Vegas. Greg works with 40 different bars and
restaurants in the United States to help them achieve their desired
profits. I and asked him what his top tips were for bar owners. Here's
what he said: Click For More>>
Top 10 Tips For Taking Photos Of Your Bar One of the most important things
to consider with print/online advertising is the photography. In an age
where we have become immune to advertising and scan pages quicker and
quicker, it is even more important for your photos to pop and grab the
attention of the reader.Click for More>>
Complimentary Drinks/Giveaways Log Whether you choose to allow bar staff to give away drinks to customers or insist that this is a management function only, you need to track and monitor the giveaways to prevent fraud from taking place in your business. Click for More>>
Bar & Restaurant Manager's Opening Checklist Having a checklist to hand each morning will allow you to focus on
the key areas without forgetting anything while ensuring you keep your
staff on task and focused on their goals for the day. Use our helpful 40 Point Managers
Opening Checklist to streamline the opening shift and to ensure
consistency between different managers.
Click for More>>
EXCLUSIVE: 7 Day Roadmap To A Profitable Year You will often hear people say that writing goals down is a waste of time and
it's far better to leave these things to happen or just go with the flow. I
challenge you to find one successful business leader who will agree with this
approach. Writing your goals down brings you one step closer to achieving them.
DOWNLOAD : Absence Request Form Template When Staff members make an application for annual leave it is always best to implement a simple systems for them to follow. To assist with allocating annual leave for employees a time off request form should be implemented.Click here for more>>
DOWNLOAD: Facebook & Twitter for Bars & Restaurants Explained How to build a following of fanatical customers to your bar or restaurant while reducing your advertising spending. We show you everything you need to know about Facebook and Twitter in this 35 page exclusive booklet designed for Bars and Restaurants. Click here for more>>
AUDIO: 5 Ways Staff are stealing from you right now & 5 Ways to stop it happening in the future Barry
Chandler, Founder of Barkeeper discusses 5 common staff tricks that
opportunistic staff can take advantage of at your expense. Using real
life case studies, Barry sheds light on tricks you may not have
considered as well as discussing how best to secure your business
against potential fraud. Listen Now>>
How To Keep Your Fixed Costs Low In A Recession Whether you are running a bar or a restaurant, controlling costs is one of the key elements to success. Read how you can keep your fixed costs low during a recession. more>>
How To Calculate Your Beverage Cost Simply And Quickly Calculating your beverage cost (or ‘pour cost’, as it is commonly referred to in the bar business) is a simple procedure that every restaurant or bar owner should know how to do. more>>
What Is Your Theoretical Food Cost? If you don’t know, you may not have enough control over your food cost. You could be incurring higher losses than necessary.more>>
12 Month Budget Template - Bar/Restaurant Specific If 2009 is as challenging as 2008, wouldn’t it be best to have your budget projections on paper? Failing to do so could result in problematic expensive problems permeating your business for extended periods of time. Don’t make the mistake of letting any part of your business to chance. Plan, plan and plan again until you achieve the results YOU want. more>>
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Business Tools that will help you Plan, Develop, Open and Manage the most successful business possible. 
Your Kitchen is Losing Money. So Now What ?
Could Your Kitchen be Costing You Your
Business?
Co-Worker Scams To Look
Out For
Behind The Bar
What
a 12 year old can teach us about running a bar
Could
your staff steal your customers?
How to
use an Erupting Volcano to Grow Your Bar Business
Video: Taking Back Control Of Your Bar
Top 10 Tips For Taking Photos Of Your Bar
AUDIO: 5 Ways Staff are stealing from you right now & 5 Ways to stop it happening in the future
