The Michelin Guide has long been a revered symbol of culinary excellence, setting the standard for quality and innovation in the food and beverage industry. Its 2025 edition..

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..

Learn how to increase cocktail sales and maximize profits by training your staff to upsell effectively.

Discover the essential onboarding strategies to effectively integrate seasonal hires into your team and maximize their productivity.

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 the essential strategies for successfully managing a business and achieving long-term success. This blog post explores the key principles and techniques to help you..

Understanding your customers' needs is crucial for creating a memorable customer experience. Gather feedback to tailor offerings and exceed expectations. Consider the demographics..

Discover the rising trend of virtual restaurants, also known as ghost kitchens or cloud kitchens, operating solely through online platforms. These innovative food establishments..

Understanding marginal cost and revenue is crucial for maximizing profits in the bar and restaurant industry. By analyzing these factors, businesses can determine if producing..

Discover how implementing effective inventory control strategies can significantly boost your bottom line and improve your business operations.

Attracting and retaining customers is paramount for the success of any bar or restaurant. A loyalty program can be a game-changer in this regard, offering a win-win situation for..

Restaurants and bars starting Q1 with a good inventory management system is crucial for ensuring profits and overall success. Effective inventory management allows establishments..

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..

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..

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..

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..

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..

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? 

With restaurants..

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 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.

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..

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, 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.

The largest wine spill in over 20 years spilled 96,000 gallons of wine and the famous Spotted Pig restaurant has shut its doors. 

Equipment will breakdown in a restaurant; it is a nearly unavoidable fact. However, implementing maintenance procedures will improve communication between staff members and..

Wine tariffs continues to affect millions and a French restaurant loses its long-held Michelin Star plus more!  

Grubhub looks to partner up, Starbucks opens community-based stores and influential English beer styles. 

McDonald's looks to change the "party culture" brought by old management and wine tariffs to increase prices 100%.

Up and coming wine regions gain momentum and Uber and Postmates file suit against new "unconstitutional" California law. 

With 2019 coming to a close, we look back at some of the developments that will lay the ground for 2020.

As we get closer to 2020 we look back at the top stories in restaurants, wine and dining trends. 

As we wrap up 2019 we take a look at the Eater Awards of the year in some of the hottest cities in the U.S.

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..

Senate proposes legislation for shutdowns, and an underrated wine country outsells French wine in the U.S.

McDonald's faces violence from customers, tips to increase holidays sales, and a romaine recall hits again. 

Burger King beef with Impossible Whopper and third-party delivery apps charge more to cover taxes.

Starbucks theme park in Chicago, Grubhub mischarges restaurants and McDonalds lets go of CEO for relationship. 

50% sales growth, new beer styles, third-party delivery apps ruin profit margins and more. 

Kincade Fire update, ghost kitchens, food trend predictions, and plant-based food dishes. 

Unnecessary costs to your restaurant, menu hacks to increase profits, and drink trends for your menu.  

Create a craft beer club, improved P.O.S. systems, and Gen Z shapes the future of the restaurant industry. 

Third-party delivery vs self delivery, increasing labor prices means higher menu prices plus more.

Google for restaurants, technology to improve operations and restaurants go tip-free. 

Restaurants increase CBD use in ingredients and Department of Labor declares new overtime pay rules. 

Crate & Barrel creates a restaurant, more chicken sandwich wars, and using technology to hire staff. 

Delivery prices increase, Wendy's competes with a breakfast menu, and Millennials are drinking more, why?    

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 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..

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 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..