Your complete resource for alcoholic beverage professionals. Resources, templates, guides, checklists and articles to help you provide better beverage service.
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..
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 you..
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.
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..
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 inventory of your bar is critical to running a successful beverage operation. And there are many ways to take bar inventory. But what's the best way to take bar..
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..
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..
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..
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.