The image of the hotel restaurant often gets a bad rap, and with more and more competition from high street brands, encouraging your guests to dine in the hotel is increasingly more difficult. These ten tips will focus you on areas that could be improved in your hotel here>>Benchmarking enables your organisation or your work area to identify how good you could be. It then requires that you take action to become at least as good as the best. This is how you can achieve it. more>> Energy Bills That Wont Make You Shiver'Tis the season...the season for colder days, longer nights and more often than not, high energy bills to heat your premise. Barkeeper shows you how to keep the heat up and the bills down this winter. more>> Presentation Really Does CountYou never get a second chance to make a first impression. So, when your customers come into your business for the first time, what do you want their first impression to be? more>> How To Deal With Alcohol Abuse In The WorkplaceDo you know how to spot the signs of alcohol abuse? Do you how to control alcohol abuse in your place of business? Andrew O'Gorman tells you everything you need to know about How To Deal With Alcohol Abuse In The Workplace. more>> Facebook For Your Business
What is Facebook and why does your business need it? Barkeeper looks at the social phenomenon that is Facebook and how you can use it to benefit your business. more>> Requirements for VentilationIn the world of constantly changing and upgrading standards, how well would your premises stand up to a close inspection from your Environmental Health Officer in relation to today's ventilation requirements? Andrew O'Gorman from Dublin Institute of Technology explains about the requirements of ventilation. more>>
John Ryan from CB Richard Ellis, Hotels and Licensed Trade Division, argues that when placing a value on your premises, it is vital to view the pub primarily as a piece of property and not just a business. more>>
Read our interesting survey about bar management issues in association with Drinks Industry Ireland.
Employees are now faced with Job Descriptions with the above requirement. But is this legal? We investigate.
The last five years have seen dramatic change in the drinks industry in Ireland. One of the most significant shifts has been the move from on-trade sales to off-trade sales. Read AC Nielsens analysis here. more>>
Cocktails at Bar '06 in LondonWith the cocktail market in Ireland getting bigger every day, Declan Byrne, former President of the BAI, accepted an invitation to attend Bar '06 in London. more>>
When compiling the staff rosters, the most important factor to consider is what is happening during the week in your restaurant.. more>>
They say it costs twice as much to attract a new customer than it does to keep a customer, so it makes financial sense to remember... more>>
The presence of flies in your bar, which measure only a few mm in length can be exasperating for staff and patrons. Dealing with such an infestation can be costly so the best practice is prevention.
It is vital that your staff are trained in customer care and that your service is tailored so that everyone, including those with disabilities, are catered for.
Staff are the key resource in any business. The process of reviewing and measuring how they have contributed in the past and planning for improved contribution in the future, like any of the processes above, requires planning and forethought.
A survey of more than 1200 Pubs across the 26 counties, conducted by hospitality industry website Barkeeper, has revealed some interesting results.
Are your Energy Costs Too High?
This article will help you to determine whether your energy costs are excessive and what the potential savings are for your business.
It is vital that the customer’s requirements are not just met, but exceeded with each service encounter. We show you the basic rules of service that should be used in every establishment.
To build morale within a workforce you need to instill pride and a feeling of team spirit. It may seem impossible in today’s workplace, especially in the hospitality industry, but this doesn’t have to be the case.
Trawling the internet, newspapers and estate agents will turn up many opportunities, from ‘bijou wine bar & restaurant for sale’ to ‘large restaurant providing excellent investment opportunity’ – but where do you start?
Gone are the days of putting the takings in a drawer behind the bar – or are they? Barkeeper looks at how you can get the control you need from your POS system.
There are seven basic rules which need to be adhered to in order to establish a systematic and measurable system to control your costs and budget for profits.
There is widespread discussion on the airwaves and in print that the Irish hospitality industry has lost its friendly welcoming image. Marc Thornton of DTA Marketing asks, "Have we lost it?"
Children are all too often seen as a nuisance and only a noisy pest that comes along with adults instead of a form of steady revenue, and when looked after correctly will result in return business.
To stand or not to stand, to drink or not to drink, to stand up - speak up - or shut up? We show you the etiquette involved when making a speech or a toast so as no-one feels out of place or left out.
Identifying your innate talents, skills and interests are key to identifying your ideal job and career. Ger Colleran, from Talent Fusion, gives an interesting insight into career choices and how we make them.
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In the hospitality industry we are re sponsible for ensuring that alcohol is consumed with care by customers. Read this article to ensure not only that you're aware of your social responsibility but alos how to adhere to it. more>> How To Handle The Rude And LewdSexual Harrassment does not only between the staff in your business, but it also commonly comes from the patrons who frequent your establishment. Learn the techniques needed to handle these situations when managements involvement is necessary. more>> What smell can increase your customer's spending by as much as 20%?A fascinating experiment in a rench restaurant showed how a single smell affected the amount of money spent by customers. So what was the smell? here>> How To Provide Exemplary Service That Gets Your Customers Talking
Expert Andy O'Gorman shows you how to provide the kind of exemplary service that your customers will want to tell everyone about. more>> Why You Need An Exit InterviewDo you know what the culture of your business is really like? Do you know what your staff think work and what they think could be improved on? Your best opportunity for real insight into your business is an exit interview. more>> To Buy or To Rent? That Is The Question
When you’re looking at going into the licensed trade in the United Kingdom, one of the first decisions you’re going to need to consider is whether you buy or rent your business. more>>
Andrew O'Gorman from Dublin Institute of Technology examines the five areas of your business where energy costs add up and looks at practical ways to reduce these costs. more>>
Detective Superintendent Barry O’Brien, Garda National Drugs Unit, advises publicans on how to minimise exposure to drugs on your premises. more>>
With the eyes of the world on us this September, what policy should we have with regards to pricing considering the increased opportunities?
Drinks Industry Ireland recently hosted a Discussion Forum with the theme "Alcohol & Society". Read the Discussion here.
You can try everything to attract the right customers to your business – the décor, the layout, the service, the product and the price. But you need to entertain in order to retain. more>>
What Does Your Menu Say About Your Business?
A menu should be treated as your marketing tool and your silent sales person, as it is your menu that decides if and what people eat in your establishment. We look at simple menu mistakes and how to avoid them.
Pat Nolan interviews the "Devil's Advocate" Ray Gordon, spokesperson for Drinks Industry Group of Ireland.
10 things to consider when purchasing a POS system
How many cash registers do you need? What levels of security should you have? Sales control, reporting, after sales service....?
Here are 10 questions you should ask before purchasing a new POS system for your business.
Niall Rooney, of Rooney Life & Pensions, looks at the obligations of an employer when providing PRSA’s for their employees.
The key to receiving deliveries and eliminating discrepancies is by employing a purchase order system. Follow these easy steps to ensure that you are never out of pocket when it comes to receiving your deliveries.
Patrick McDermott of Inspire Control provides a step by step approach into achieving a higher food Gross Profit on your food regardless if you’re a hotelier, restaurateur or a publican.
Mary Daly from Hospitality Solutions Consulting Ltd provides a step by step approach to looking at HACCP and what you need in order to implement these procedures.
The answer to increased reveue might be right on your doorstep or even on your window! We show you how to increase sales without increasing costs. Click for more>>
Your establishment whether it is a restaurant, bar or a hotel is made of bricks and mortar, this gives the customer an initial impression of what your establishment is like. We list the Top 10 Key Points of Hospitality.
Whether you are a bar or restaurant supervisor or a hotel manager, compiling an effective staff rota is an essential function.
In his second instalment, Liam Higgins from CARA Risk Management speaks about the importance of providing your own health & safety training to all members of staff in your premises.
Liam Higgins from CARA Risk Management speaks about the importance of a company Health & Safety Policy, and provides downloads which can go towards some way in reducing accidents in your premises.
Handling Complaints Successfully Nobody likes dealing with customer complaints. We try to avoid it at all costs for the simple reason that we do not like a verbal conflict. Read our instructions for dealing with unhappy guests.
Property insurance, Public and Employer Insurance, bank overdraft.., all involve carefully calculated risk. But what about workplace health and safety?
For some 40 years or more, music sound levels, such as those produced in hotels, discos, nightclubs and live venues, have become increasingly louder.
Cooking for kids is a programme designed by the “Organic Chef”, Padraic Keilty. The course is designed for children aged up to 15 to prepare their own snacks and sandwiches using only organic foods.
Ever run out of a vital recipe ingredient in the middle of preparation? Worry no more, because we have made a handy chart that lists ingredients which can be easily substituted when you run out.
In an effort to make life easier in the kitchen, we have compiled an ever increasing list of tips and hints to save time, money and effort.
Barkeeper takes a lighthearted look at some interesting food & beverage facts that may just surprise you!
Do you know about the dangers of alcohol poisoning? When should you seek professional help for a friend? Barkeeper shows you what to look out for.
Over a third of Irish consumers now buy organic foods at least once every three months. The most popular organic purchases are... Click for more>>
Providing the weather is up to scratch Barkeeper thought it only fitting to provide you with some hints and tips to ensure your Barbequing is a success for the summer! Click for more>>
Do you know your boiling from broiling, your simmering from your sautéing? Barkeeper takes a closer look at each type of cooking method in the easiest to understand form.
Part 3 in our Series of 101 Cost Cutting tips looks at the kitchen, labour costs and the old haunts of bar & restaurant. Apply these tips for increased profitability in your business.
Click for more>>
Barkeeper begins a five part series which will total 101 different ways to reduce costs in your business with immediate effect. Click for more>>
Continuing our 5 part series on 101 ways to reduce costs in the hospitality sector, we bring you Part 2 where we focus on kitchen and bar costs in association with Inspire Control.
Click for more>>
All of us have had/will have to speak in front of a large or small audience during our career. Nowadays it is an expected thing that we can articulate and communicate our point of view with passion and conviction if we want to be considered for promotion. Click for more>>
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Why Staff Should Not Be Allowed make
Decisions 
5 Tips for Running a Successful Bar Promotion
How to use an Erupting Volcano to Grow Your Bar Business
VIDEO TUTORIAL: How to track what your customers are saying about your business online
Can’t afford to pay your staff extra wages? Then why not help them increase their tips? 10 Proven methods to increase tips!
How to Prevent a Robbery in Your Business 
Serve Customers Responsibly
What to consider when buying a Coffee Machine 
How to Avoid the Costs of Dealing with Infestations
Is your workforce happy? Boost your staff morale in the workplace
Catering for Children 
Are You A Socially Responsible business?
What to Consider when Planning a 
Minimising Exposure to Drugs
Keep your customers entertained 
Explode your Sales without increasing your Costs 
