Running a More Profitable Bar: 3 Actionable Steps to Boost your Beverage Program

January 8, 2016

Posted in Restaurant Management, Industry & Culture

There’s no better time than the start of a new year to revamp your operations strategies behind the bar, and we want 2016 to be your most profitable year yet. That’s why we’re excited to announce the second in our series of BevSpot Tool-books: 3 Actionable Steps to Boost your Beverage Program.

Our first eBook, Tips and Tricks for Managing an Efficient Bar, helped you build a strong foundation in your knowledge of bar management. And now it’s time to take it to the next level.

By now, you’ve likely mastered the art of monitoring your usage calculations, but have you figured out how to properly apply and compare those usage calculations within your products in order to build the most optimal product portfolio for your bar?

And you no doubt understand how sitting inventory can suck away bits and pieces of your bar’s profits, wasting time, money, and space. But what about specific inventory ordering tactics that can directly reduce your sitting inventory? By practicing these ordering techniques, you can immediately put more money back in your pocket. A little extra pocket money can be pretty helpful for some of those other business expenses that tend to come up on a daily basis.

As a Bar Manager, you already know how to calculate your pour costs and just how important this calculation is for your overall business. But since the goal here is to have the most profitable year yet, let’s delve even deeper into these pour cost calculations. What are the three factors affecting your pour costs and how can you improve them?

Our latest eBook digs into all these important concepts allowing you to take hard data and set out on actionable goals for the year.

Ready to make more money?:



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