Your complete resource for alcoholic beverage professionals. Resources, templates, guides, checklists and articles to help you provide better beverage service.
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 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?
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..
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.
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..
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..
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 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.
New features to help restaurants and bars be more profitable and no fees for six months on any Backbar subscription plan.
These are trying times for restaurants. With so much uncertainty surrounding the length of quarantine, shelter-in-place orders, and locally mandated business closures,..
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..
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. ..
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..
Here's a quick question: What is the most important part of the restaurant business?
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..
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..
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..
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..
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..
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..
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..
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..
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.