With the year coming to an end, there’s still time to hold holiday-focused events at your restaurant. And one of the most popular is easily the classic New Year’s Eve party. However, while a big event can reap great rewards, there are some major hurdles to consider when executing NYE events at your restaurant. Make
Restaurants in general are tough businesses to run, but there’s a whole other layer of complications when it comes to pubs and breweries. The focus on alcoholic drinks can mean big bucks to your bottom line, but it also means using specific strategies to make the most out of your business. What tactics can you
In Part 1 of our look at your restaurant bar inventory, we discussed the three steps to building a menu of liquor and how cost control can make it profitable for you. But once you’ve determined what to stock, you need to manage how it comes through — and goes out of — your doors.
Managing a restaurant bar can be daunting. Every concern, responsibility, and task you have for your food inventory is now doubled by introducing liquor to the mix. Twice as many distributors. Twice as many menus. More employees. More upfront expense. But if you’re successful, your bar can also generate more patrons and higher revenue. There’s