How bars and restaurants are using the iPad

Posted by ianmara on Nov 1, 2011 in Bar Management | 7 comments

There may be no better example for the remarkable reputation of the late Steve Jobs than the iPad. The tablet seemingly went from “Why do we need that?” to “I can’t live without it” in a matter of minutes. It further cemented the feeling in some circles that Apple and Jobs knew what the consumer needed before they did.

One of many fields that has been trying to take advantage of the iPad is the hospitality industry. The iPad’s size, portability and computing power makes it a potential fits in several areas. There are companies specializing in developing the device for point of sale and industry writers have detailed how the tablet can impact their meal.

Here are a few examples of how the device is making its way into our restaurants and bars:

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Starting hires on the right track

Posted by ianmara on Oct 28, 2011 in Bar Management | 0 comments

The magazine Entrepreneur published a nice post yesterday with ways to help get new employees started in right direction. The basic gist is that it is critical to create a detailed structure for what you expect of them as soon as they are on the payroll.

The post lays out the rationale behind what it refers to as “development plans,” and provides a list of easy-to-use measurables that help with that process:

-Focus on the employee’s growth

-Help the employee improve aspects of their performance and behavior

-Provide specific assignment for them to manage or participate in

Entrepreneur goes on to detail what goes into a good objective and talks about time frams for evaluation and review. It’s definitely worth a look.

(Entrepreneur)

The battle over paid sick days

Posted by ianmara on Oct 26, 2011 in Bar Management | 0 comments

An interesting vote is taking place Nov. 1 in Denver that some believe could have far-reaching implications on the way the restaurant industry does business.

A ballot issue titled ‘Initiative 300′ would allow employees of the city one hour of paid sick leave for every 30 hours worked. Supporters argue there are public health issues involved, making the case that not getting paid sick time encourages people to go to work when they are ill.

On the other side is the National Restaurant Association, along with a number of national food chains like KFC and Pizza Hut. They are saying the initiative would create headaches for small businesses and add to government spending by creating more bureaucracy.

There is sense that if Denver passes the initiative, the national momentum for the change could grow and we could see laws like this one popping up around the country.

The vote takes palace next week. Stay tuned . . .

(Huffington Post)

Bar Promotion Ideas for Fall

Posted by ianmara on Oct 20, 2011 in Bar Marketing | 0 comments

With summer in the rear view mirror, it’s time to turn your promotional attention to the fall season. There are no times of the year without season-specific opportunities and autumn is no different.

Here are a few ideas to consider as you schedule your bar’s calendar of events for the upcoming weeks and months:

Halloween Haunted House The “biggie” of the fall season, Halloween’s costume and decoration components seem almost  perfectly suited for bar culture. Decorating your entire building helps set create a festive environment.

Suggestions: If allowed by local law, try and sell discounted multi-drink tickets. This will help lock people in for the evening. Make sure to go all-out — UV lighting, spider webs, low lighting, special cocktails. Decorate the exterior at least a week in advance to remind passers-by that something is happening at your bar.

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Should staff be allowed to drink at the bar after a shift?

Posted by ianmara on Sep 23, 2011 in Bar Management | 2 comments

The second post in our series poling the opinion of hospitality industry professionals (read the first post HERE) is again related to how management handles its staff. Last month we posed the following question to our friends on Facebook:

“Should staff be allowed to have a few drinks after work in the bar?”

The response was just about unanimously in the affirmative, with a few even adding they favor a free round (or two) for staff following a difficult shift. Most of the respondents felt keeping staff at the bar following a shift was an effective means to build staff morale.

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