Backbar Academy

Restaurants and bars starting Q1 with a good inventory management system is crucial for ensuring profits and overall success. Effective inventory management allows establishments..

With event season at its height, bar and restaurant management should be going over their pricing of bar packages. The importance of correctly pricing these packages cannot be..

In the dynamic world of restaurant and bar accounting management, one crucial aspect that demands constant attention is cash flow.

When a restaurant or bar has excess inventory, it causesfood and liquor costs to balloon and reduces profitability. Excess inventory, or overstock, can pile up when you purchase..

If your restaurant offers space for larger groups, special events, or even full building rentals then you might have struggled to successfully track the goods being sold to these..

Being a bar manager requires a lot more math and brain power than you may think.

"This isn't what I signed up for!" you might be shouting over a pile of spreadsheets and..

Restaurants and bars starting Q1 with a good inventory management system is crucial for ensuring profits and overall success. Effective inventory management allows establishments..

In the highly competitive world of the restaurant and bar industry, menu engineering is a crucial aspect that owners and managers cannot afford to overlook. A well-designed and..

When it comes to running a catering exclusive business, one of the most crucial aspects is keeping track of inventory. It may seem like a tedious task, but accurately tracking..

Today Backbar will dive deep into the world of restaurant and bar taxes. If you're a restaurant or bar owner, you know that navigating the complex landscape of taxes can be..

When a restaurant or bar has excess inventory, it causesfood and liquor costs to balloon and reduces profitability. Excess inventory, or overstock, can pile up when you purchase..

As a successful restaurant is built upon the hard work of several different staff members. From Managers to service staff to chefs to dishwashers, all these positions serve an..

Long before Tylenol, twenty-five dollar copays, and debates on whether masks actually work (they do), people turned to alcohol as a one-stop solution for their ailments...

Mules (also known as bucks) are cocktails made with ginger beer or ginger ale, citrus juice, and any kind of spirit. Easy to make and easy to sip, these are some of the most..

Whether you're a novice bartender, or a seasoned pro looking for a quick refresher, this cocktail equipment guide is helpful for anyone that makes drinks behind the bar. 

A..

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 day..

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 bartender..

In the dynamic world of restaurant and bar accounting management, one crucial aspect that demands constant attention is cash flow.

Are you a restaurant or bar manager looking to maximize your profits? One of the key aspects to consider is how you price the wine on your menu. In this blog, we will guide you..

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 control..

"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?