Top Trending Bar & Restaurant Articles of The Week

 In Industry Trends Blog Archives

Tune in each week to catch the top trending bar and restaurant articles of the week.

6 Things to Do During a Slow Bar Shift

If every shift is busy, chaotic and clad in sales – stay where you’re at for as long as you can and bask in the glory. If you’re like the rest of us, you will encounter slow shifts at the bar from time to time. Instead of being bored to tears or leaning over the bar to watch a game, here are 6 things you can do during a slow bar shift that will contribute to the overall business goals. Read More >>

15 Unique Ways to Market a Sports Bar

Sports bars are amidst a very unique market. Promoting and marketing one allows for unique, informal, and outside the box ways of doing so. They can tend to come a dime a dozen so setting yours apart from others is very crucial. These methods can show that you mean business, and failure to do so can mean the end of yours. Read More >>

How to Calculate Your Food and Beverage Cost

Whether you run a steak and seafood restaurant, a family restaurant, a pub or a martini bar, you need to know your food and beverage cost. These simple calculations can be done on the back of a napkin to calculate your food cost/margin or beverage cost/margin. Read More >>

20 Tips and Tricks for Making the Most of Your Restaurant Menu

You might have the best food in town, but if customers don’t order it, your restaurant is doomed. That’s why it’s so important to make sure your menu is the best it can be. Taking a few simple steps to plan, organize, and design your menu can make a world of difference to your restaurant’s success. Here are 20 ideas that can help you take your restaurant menu to the next level. Read More >> 

6 Upselling Tips That Won’t Turn off Guests

Upselling is an important part of any bar or restaurant’s marketing and sales strategy and an obvious way to boost revenue. However, there’s a delicate balance between offering helpful suggestions to your customers and becoming an annoyance. So how should your bar or restaurant strike the right balance between too much upselling and not upselling enough? Read More >>

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