Your complete resource for alcoholic beverage professionals. Resources, templates, guides, checklists and articles to help you provide better beverage service.
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.
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.
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..
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..
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..
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.