The financial fallout from coronavirus has been steep and swift—but have we been levying the same concern with the environmental impact it has had as well?
With restaurants..
We've already discussed some drink predictions for 2020, but consumer needs have shifted dramatically in the last few months. As the fall season approaches, we're seeing the..
It's September; put down your margaritas. It's time to slip into a wool cardigan, drink a boozy coffee, and make our way to the nearest pumpkin patch.
We've already given bars and restaurants some advice on how to cut costs; but there are plenty of companies out there that are being quite generous with their time and money to..
Before coronavirus hit, the most anxiety-inducing aspect of going out was beating the happy hour crowds for a drink. Now, there are a lot of variables diners have to consider..
When you order a drink at a bar, you probably have a pretty good idea of what glassware it's going to be served in.
We're used to seeing our martinis in delicate stemware,..
Keeping your inventory levels low without compromising on service is a tricky balance. How do you make sure you don't run out of product, while also keeping inventory levels..
Imagine that your bar's liquor inventory is perfectly managed:Your shelves are clear of overstocked liquor bottles that you don't need. You never run out of menu items..
If you're a new bar manager, you might be feeling overwhelmed with all the new responsibilities, so we're going to highlight 5 tips to focus on behind the bar to make things a..
"I'm sorry we are out of that." There is nothing worse than going to a bar and they are out of what you wanted. Do you constantly find yourself out of products or wonder why..
Inventory can be one of the most costly things when it comes to running a bar or restaurant so analyzing your data to gain insights is one of the many benefits to using a ..
At Backbar we know that taking liquor inventory can be a headache, so we created a free bar inventory app to help reduce time spent on bar inventory by up to 66%. We took the..
The financial fallout from coronavirus has been steep and swift—but have we been levying the same concern with the environmental impact it has had as well?
With restaurants..
It's September; put down your margaritas. It's time to slip into a wool cardigan, drink a boozy coffee, and make our way to the nearest pumpkin patch.
We've already given bars and restaurants some advice on how to cut costs; but there are plenty of companies out there that are being quite generous with their time and money to..
Before coronavirus hit, the most anxiety-inducing aspect of going out was beating the happy hour crowds for a drink. Now, there are a lot of variables diners have to consider..
You might have it all going for you—a great staff, an acclaimed food and beverage menu, and an instagram worthy atmosphere. But have you checked the books lately?
We won't sugarcoat it for you. Being a restaurant manager is like having 8 jobs in one.
Bar and restaurant managers typically work 50-60 hour work weeks. Managers are sleep deprived, stretched impossibly thin, and they're lucky if they have enough time to enjoy a..
Like any craft, bartending requires certain tools to do the job right. There are plenty of cool gadgets and delicate tools like smoke infusers or garnish tweezers that a..
Since the mid-2000s, life has changed for bartenders. The cocktail revival kicked off in the mid aughts wasn't a fad, but a longtail trend that has changed how and what..
Running a successful bar relies on a team of people that must all be in sync and aware of their duties and responsibilities. One of the best ways to hack success behind the bar..
We've already discussed some drink predictions for 2020, but consumer needs have shifted dramatically in the last few months. As the fall season approaches, we're seeing the..
2020 is coming. It's a year that doesn't quite sound real. 2020 sounds more like an abstract year used in sci-fi shows or books to indicate a distant future when society relies..
Who hasn't had sushi? Well, maybe a few of you. But the Japanese food has become extremely popular in the U.S. as American palates open up to foods that aren't ketchup. Sushi..
One of the fastest growing careers in restaurants and hospitality is the sommelier track. In the past few years the growth has been explosive in the United States. In 2017, the..
With 2019 in full effect lets take a look at some of the biggest wine trends that are going to take the industry by storm. From the continuous love for Rosé to the rise in the..
Maybe the first time you learned about shrinkage was from that episode of Seinfeld, but today we're going to be talking about a different kind of shrinkage.
Do your liquor costs keep creeping up and you don't know where the additional costs are coming from? Chances are they are right under your nose and you can actually take..
"Come on in! The price (can be) right!" Customers don't want to come to your bar thinking they're playing The Price Is Right when it comes to your beer prices.
Who knew running a successful bar and restaurant would require so much math?
There are many costs that go into running a restaurant and while some are not controllable, others are, and taking advantage of lowering those costs will lead to a successful..
Does the thought of sitting down and creating a purchasing budget stress you out to the point that you find literally anything else to do? Or worse, take your best guess on..
