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FEATURED RESOURCES
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 customer? 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>>
FEATURED
RESOURCES
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>>
VIDEO TUTORIAL: How to track what your customers are saying about your business online
More and more of your customers are coming to your bar with web enabled mobile phones and are sending out messages on Twitter and Facebook while they wait for service. If they're not doing this, then they're going home and blogging about their experience later. In this video, we show you how to keep tabs on mentions of your business online. more>>
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 Costs 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>>
Food Cost Made Simple - How To Easily Calculate Your Margins Because food cost is usually one of the highest cost percentages in any establishment, it is important to know how to calculate it. Whether you run a steak and seafood restaurant, a family restaurant, a pub or a martini bar, you need to know what your food cost is. 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>>
The Importance Of Counting Your Customers Keeping track of your customer counts is something that many restaurant and bar owners already do. It is important to know how many people you are serving during any given month, day, or meal period, but are you using your customer counts to manage the controllable areas of your business? more>>
Percentage Or Margin: Pricing Your Menus Effectively As an operator, you already know the importance of costing your menus properly. Did you know that you can use one of two strategies to set your selling prices? The key to good menu pricing is setting your selling prices to ensure that you earn your desired profit, and also to ensure that your customers perceive value. There are two ways to set your selling prices: by percentage & by margin. more>>
"All you need to know about Limiting Losses in the Bar"
The
Hospitality Shop in conjunction with Barkeeper brings you this
exclusive handbook designed to assist you reduce the risk of losses in
your Bar. Instant Download
Basic Food Hygiene - Certified Course - CD Legislation
requires all staff who handle food on a day to day basis in their job
to be trained to level 1, Basic Food Hygiene. Use this certified course
to train your staff and offer unlimited use through easy learning
modules
HACCP & Food Management Training CD This helpful CD gives you the information and tracking documentation to meet legislative needs in easy to follow modules
Customer Service Training CD Ideal
for your whole team or individual learning. Included in each of the ten
fantastic sessions are Information and Guidance, Tips and techniques to
implement and 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?
What a 12 year old can teach us about running a bar
Why
your flashy website could be hurting your bar business
Could your staff steal your customer? 
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
VIDEO TUTORIAL: How to track what your customers are saying about your business online
