In today’s competitive bar scene, having a great cocktail menu isn’t enough—you need that one drink that people can’t stop posting, sharing, and talking about. A viral cocktail..
Running a bar can be profitable—but if you're not careful, it can also become a money pit. Many bar owners and managers don’t realize how much cash is slipping through the cracks..
Creating a profitable beer menu in 2025 requires staying ahead of evolving beer trends, selecting the right craft beer varieties, and incorporating strategic beer and food..
Managing bar inventory efficiently can be the difference between profitability and wasted resources. With the right bar inventory app, bars and restaurants can reduce shrinkage,..
Artificial intelligence (AI) is no longer a futuristic concept—it’s transforming the way bars and restaurants operate in 2025. From inventory management to personalized customer..
As technology advances, so do the threats facing small businesses, particularly in the hospitality industry. Bars and restaurants are prime targets for cyberattacks, as they..
Exploring the challenging decisions managers face when deciding whether to comp items in restaurants.
Discover the key responsibilities and job descriptions of a restaurant manager in this comprehensive guide.
Discover how to create an allergy-friendly restaurant menu that caters to customers with allergies and dietary restrictions. Backbar is here to give you effective tips and best..
During the off-peak season for bars and restaurants, it can be challenging to maintain a steady flow of customers and generate revenue. However, with the right strategies in..
Understanding your customers' needs is crucial for creating a memorable customer experience. Gather feedback to tailor offerings and exceed expectations. Consider the demographics..
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 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..
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..
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..
Are you a bar owner or manager looking to boost your profits? One surefire way to attract more customers and increase your revenue is by offering delicious and profitable bar..
Backbar knows time flies when you're trying to run a successful bar or restaurant. The beverage industry is constantly changing, adapting, and growing to keep up with consumer..
Creating employee schedules can be stressful and overwhelming in this industry. There are so many things to remember when considering bar and restaurant staffing needs and the..
Spring 2023 is here and it’s time to set to bar or restaurant up for a successful season. From staying up to date on popular trends to making sure you’re not falling behind on..
To celebrate Backbar’s partnership with the Point of Sales(POS) system Toast, we’ll be driving into how linking your POS with Backbar’s innovative inventory management program is..
Finally, some good news! If you use Square as your point-of-sale system in your restaurant or bar you can now automate inventory tracking by integrating Square with Backbar. The..
If you don’t use TikTok yet, you probably just know it as that video app where people do dances and challenges in front of their camera. Its omnipresent influence on pop culture..
This past year has been a trying one for the wine industry. In California, wine makers were again besieged and burnt by a terrible wildfire season in California. And of course,..
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...
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..
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..
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..
The hiring process is a dreaded one for bar and restaurant owners. The hospitality industry experiences more turnover than any other industry, and a rotating crop of employees is..
While patio season is looking a little different this year, that doesn't mean you can't pull out all the stops for your guests. As restaurant goers are more interested in socially..
Batched cocktails are nothing new, but with the given circumstances of COVID-19, their convenience and ingenuity are integral to the survival of restaurants.With to-go cocktails..
Covid-19 has battered the restaurant industry and its employees, leaving restaurant operators scrambling to find innovative ways to survive. A grim forecast from Open Table..
These are trying times for restaurants. With so much uncertainty surrounding the length of quarantine, shelter-in-place orders, and locally mandated business closures, restaurant..
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..
I recently wrote about Bar Inventory Accounting and while that post and many others in our Backbar Academy discuss best practices for doing inventory efficiently and accurately, I..
Losing a restaurant manager can be really devastating. It can upend employee relationships, diminish a positive work culture, derail finances, and it's flat out really expensive..
In 2016, the restaurant industry saw a turnover rate of 72.9% for restaurant employees. This marked a nearly 7% increase in turnover rate from 2014. This is a big problem for..
Par levels are a phrase you'll hear often when working at a bar or restaurant. But it's more than an industry term. Knowing how to calculate par levels for bar inventory is an..