Looking for new customers for your bar? How about a bison…?

Posted by barblog on Dec 10, 2010 in Offbeat Bar News | 0 comments

I was going to say “Only in America…” until I realized this comes to us from Canada! A Canadian couple has modified their car so their 1600 pound pet can ride with them to the bar. It just goes to show you can never be short of customers if you use your imagination….

How to track fraud behind the bar

Posted by barblog on Oct 13, 2010 in Bar Management | 1 comment

To work with Barry, Click Here

Download a Void Record Sheet from ManageYourBar.com by clicking here

In this video, I want to talk about how one single piece of paper can help you prevent fraud behind the bar. Now, you spend thousands and thousands on a state of the art point of sale system, you choose your staff very carefully and you hope that no money is going to go missing. And you hope that they’re nobody frauding you. But unfortunately, wherever there’s people and money, there’s going to be some element of fraud taking place. Now or will take place in the future. So how do you avoid this? Read more..

3 Simple Ways to Cut the Food Costs in your Bar/Restaurant

Posted by barblog on Oct 12, 2010 in Bar Marketing | 1 comment

To work with Barry, Click Here

Download a Recipe Costing Calculator from ManageYourBar.com by clicking here

A recipe card creates:

1. Consistency in the kitchen. When I talk about consistency, I mean that very often there are changes of chefs, the head chef may be off duty, there may be new chefs in the kitchen and so it’s really important for consistency purposes to have a written recipe of exactly what goes into your dish, so that everybody who makes that dish today, tomorrow or next week can create the same dish using the same quantities and the same ingredients. Your customers who come back again and again, expecting to have that special dish they had the first time are guaranteed to get that when the same recipe is followed. Read more..

1 way bar owners can protect themselves from supplier overcharging

Posted by barblog on Oct 11, 2010 in Bar Marketing | 1 comment

To Download a Credit Note Tracking Sheet from ManageYourBar.com, Click Here

To work with Barry, Click Here

If you’re a frequent visitor to this blog, if you’ve been watching my videos in the past, you’ll know that I’m big on weighing items that are delivered to your bar, your restaurant by weight. If you order items by weight, you weigh them when they’re delivered. If you order items by unit, you count them when they are delivered as well.

So, I’ve come across more cases than not when I work with restaurants and bars who have an early morning operation like a breakfast operation, deliveries often occur at the same time. If you haven’t told your suppliers or vendors “do not deliver at this time”, they will often come at the same time as breakfast. It’s a busy time, there’s one chef on duty, maybe it’s very difficult to count everything and to weigh everything.

Read more..

Case Study Part 1: Michael O’Tooles & The Bar Blogger

Posted by barblog on Oct 7, 2010 in Bar Marketing | 0 comments

I recently began to work with a new bar and restaurant in Columbus, Ohio with the goals of driving new business, attracting new customers while streamlining and maximizing their marketing and promotional efforts.

Over the next few weeks and months, we’ll track their progress and show you what we have been doing each step of the way. Here’s the first video: