Your complete resource for alcoholic beverage professionals. Resources, templates, guides, checklists and articles to help you provide better beverage service.
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.
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..
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..
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..
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..
It's common sense, to most at least, that tipping and restaurants go hand in hand. Guests at restaurants in the U.S. almost always understand their "expected" to give an..
Even though the lockdowns have ended, the number of workers that have maintained a full work-from-home(WFH) schedule remains at an all-time high. This has changed the restaurant..
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..
All types of different businesses use accounting software to track things like income and expenses. Bars and restaurants accounting, however, tend to have some different and/or..
Offering customers top-tier service is only part of the equation to maintaining a successful bar or restaurant. Keeping an eye on your finances is also a key factor. Taking..
When it comes to restaurant and bar technology one software everyone should know is the Point of Sale (POS) system. This term refers to the transactional process in which a..
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..
Happy Cinco de Mayo! In the United States, Cinco de Mayo is widely interpreted as a day to celebrate Mexican culture and heritage. This celebration is perfect for showing off your..
Wine lovers are showing up more than ever. With the ever-growing catalog of wine options ranging in color, flavor, sweetness, ABV, and price point, wine is setting trends of its..
Bottoms up to a new year and new beer trends. While thinking about what to stock behind your bar in 2023, consider these five industry-hot picks to make the most of your..
Have your eyes ever glazed over when looking at a restaurant menu because it was so cluttered and disorganized? A menu shouldn't cause stress or indifference. A successful..
If rising costs are hurting your restaurant or bar business, there are ways to fight back. After outlasting a pandemic that turned the hospitality industry on its head, shaking..
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..
Implementing happy hour ideas and strategies in bars is a tried and tested way for bar owners to attract customers and increase sales. These strategies are implemented to increase..
Are you part of the surge of restaurants marketing themselves on Instagram? In 2019, 78% of restaurants in a report by Toast had an Instagram profile. This is way up from just 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..
The ready-to-drink beverage category (RTD) has seen insane growth the past couple years. That's mostly thanks to the explosive sales of hard seltzer propelling the drink category..
The wine world is like the universe, vast and ever expanding. Its rich history is fascinating and the modern wine world is innovative and engaged in making the world a more..
The leaves are falling and temperatures are dropping; a sign this year is rapidly coming to a close. States emerged out of their quarantine - we were able to take off our masks,..
What trends are in store for beer in 2022? Let's take a look at some of the larger shifts happening in the beer market and see how those trends are showing up in restaurants and..
The problem with craft cocktails is that they're time-consuming to make. Sure, there are speedy bartenders working in wells who can keep up by mixing multiple 4- or 5-touch..
Keeping a steady stream of revenue, or cash flow, is always important for bars and restaurants. This has been a difficult year to navigate with the rollercoaster of recovery from..
An issue that many bars and restaurants deal with is excess inventory or inventory overstock. Liquor rooms become overrun with bottles and boxes of product that just don't sell...
Managing purchasing for your bar is a lot of responsibility. It's easy to waste money by ordering unnecessary products or to run out of a menu item because you order 4 bottles..
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...
Can you believe it’s going to be 2021 in less than two months? I can’t believe it either. It seems like just yesterday we were ringing in 2020, excited for a year that was going..
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.
Did you suggest a drink while they wait? Have they seen a dessert menu? What about that cabernet we're trying to sell?
Managers are always looking for clever ways to raise..
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..
The service industry has successfully pivoted to delivery and take out in an effort drum up steady business—but aside from promoting your snacks and bites, it's time to include..
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?
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, our..
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.
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.
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..
Everyone remembers the first time they had a beer (well, you might remember, depending on how much you had).
Whether it was in a basement at a college party, or on the back..
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..
Given the strict capacity limitations during COVID-19, it's not feasible to reopen your restaurant or bar with a full staff.
Whether some of your employees choose not to return,..
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..
As if running a restaurant weren't stressful enough, we now have to keep in mind the additional safety and sanitation guidelines to stop the spread of COVID-19. Following these..
When restaurants and bars reopen their doors, business will not resume as usual. The landscape has fundamentally changed, so the way we run our businesses has to change as well.
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..
New features to help restaurants and bars be more profitable and no fees for six months on any Backbar subscription plan.
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..
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..
For bars and restaurants to survive they need to focus on cashflow. Here are 10 important recommendations and non-intuitive tips to survive and then thrive.
Equipment will breakdown in a restaurant; it is a nearly unavoidable fact. However, implementing maintenance procedures will improve communication between staff members and..
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..
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..
Broken refrigerator, money out. Rent and utilities, money out. Spending money on marketing to get people in the door, money out, although hoping for a lot of money in. Paying..
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 the..
One of the most important elements of running a successful bar is to control and maintain a low liquor cost.
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..
At Backbar we know purchasing liquor from your vendors takes time and various communication platforms. So we made your purchase order process seamless by putting it all in one.
The life of a bar manager is filled with long shifts and heavy workloads. A traditional 40-hour work week would feel like a vacation for many. If you're considering a bar or..
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 customers..
Here's a quick question: What is the most important part of the restaurant business?
We talk to dozens of restaurants every day and they often tell us one of their top challenges is training their wait staff. And training staff on the wine list and beverage..
If you're a restaurant manager looking for bigger opportunities, or a non-management level restaurant employee looking to take the next step in your career, then you can't..
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..
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 is..
For most restaurant and bar owners and managers, the enjoyable part of the job revolves around delighting customers in the front of house. There are not many hospitality..
Doing regular bar inventory is critical to running a successful beverage operation. And there are many ways to take inventory at your bar or restaurant. But what's the best way to..
People don’t go to restaurants just for the food. They go for the experience of having a relaxing time while having their favorite meal. And everything matters when it comes to..
Taking bar inventory can be time consuming and frustrating. It’s a lot of work to count hundreds of bottles, move boxes, punch numbers into spreadsheets and then analyze the..
We know that normally, business owners have enough questions of their own and aren’t looking to add any more to their collection, but these five questions could prove to be a..
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..
Some managers have intangible qualities that make them effective leaders and impactful mentors. If you're lucky, you've had the opportunity to work under the guidance of a manager..
The explosive growth of restaurants has increased the cooking opportunities for cooks and chefs and this has left many kitchens understaffed. A growing frustration with the lack..
Every year Earth Day is a time when everyone makes the extra effort to volunteer and be more environmentally friendly. Now its time to expand our efforts and make it apart of..
The allure of the restaurant industry is easy to understand. The money can be good and comes fast. The obligation is often minimal. And the job is built around encouraging..
What makes a good restaurant staff? Is it that they smile? Can double-stir cocktails? Sure, hospitality and talent are big factors for that. But a good restaurant staff is a well..
The world of wine can be intimidating. From full bodied red wines to crisp dry white wines. The options are truly endless! However, when it comes to pairing wine with food there..
Whether its the freezing winter, the holiday season, or healthy new year's resolutions, a slow business season is expected every year. But, there is still hope! No one can resist..
Does your restaurant's menu change seasonally? It should. And not just your food menu. Your wine, beer, and cocktail lists should all rotate throughout the year. Even if you live..
A consistent flow of new beers, breweries, and bars are feeding the beer loving public each day. If you're at a bar and ask for a beer list, chances are there will be a brew..
A restaurant is only as good its staff. The bartender, servers, and help staff are the heart and soul of a restaurant. They have the most direct relationship with guests and..
Ah, the sacred wine by the glass list... In many restaurants the glass list is responsible for up to 75% of all wine sales. With gross margins on glass pours often exceeding 65%,..
Everywhere we look, it seems like a new, high-level cocktail program is being offered at bars both new and old. More restaurants and bars are adding inventive cocktails to their..
Once, during a busy Friday night a bar in Chicago, a recently hired server returned a glass of White Zinfandel to the bartender. The wine, a blush pink color, wavered in the glass..
Pricing drinks can be a tricky part of the bar business, but it doesn’t have to be. Pricing your drinks properly ensures that you are able to sustain your bar long-term, and it..
Taking bar inventory at your bar or restaurant can be a pain. But the best way to minimize the pain is to create a liquor inventory spreadsheet that is organized and allows you to..
A well run bar should have an alcohol cost between 18-20% of sales. It's the golden range for bar managers and beverage directors. And, like baseball players striving to have a..
If you hang out in bars long enough, you'll eventually start to hear all sorts of unusual and interesting phrases being thrown around. Each bar will have its own unique..
Replace spreadsheets with a flexible platform that connects each step of inventory management. From taking counts to costing drinks, Backbar helps you strengthen your bar program.