What Should Your Pour Cost Percentage Be?
I hear the same thing from owners and managers everywhere I go: “My pour cost percentage is fine. Why would I need your system?” Simple, sir (or madam)…because you are blind to what is going on behind...
View Article3 SECRETS TO BEING A GREAT BAR/RESTAURANT MANAGER
I was in a Jack-in-the-Box the other day–not bragging, just saying–and as I was ordering a pair of monster tacos, a mom walked in with three boys between 9-12 years old. As the mom waited in line, the...
View ArticleHow Much Are Your Regulars Costing Your Bar?
One thing you should know about me: I love Panda Express. So much so that they should probably sponsor my website and give me a free Panda t-shirt, because I’m there all the time, to the point that...
View ArticleDo I REALLY Need a Modern Inventory Management System for My Bar?
To answer the inventory management question, let’s start with an industry stat. Do you like stats? Here’s one for you: Studies show that the bar industry loses more than $10 billion each year because...
View ArticleYour Bar Manager Sucks!
Many people may not know this about me, but I’m on a committee to pass a bill that requires bar managers to do “management ride-alongs” with other successful managers before they are allowed to get...
View ArticleDON’T END UP LIKE THIS GUY. HELP ME HELP YOU!
Anyone who has ever owned or managed a bar/restaurant knows that it takes the patience of Mother Teresa and the steel grit of Sam Elliott in Tombstone. Seriously. I have spent a lifetime in this...
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The Secret to Cost Control That Nobody is Practicing
If you’ve been in this industry for any amount of time, you have at least been exposed to an insane way of thinking that doesn’t exist in any other work force I’ve ever come across. This way of...
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How to Determine Optimal Inventory Levels For Your Bar
Bar managers love their giant inventory. They must. Why else would they have $20,000 of inventory on-hand when they’re sales are only $60,000 per month? I assume it’s the variety. Like owning a stamp...
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The 21 Laws of Owning and Running a Bar
To all of the owners and managers online who have been emailing me, you can stop pestering me now. It’s finished. You can buy on Amazon it by clicking HERE and download it to the Kindle app for the...
View Article4 Steps to Setting Pars in Your Bar
In a previous article we talked about determining how much stock you should have on-hand using the 15% rule, and now we’re going to talk about how to set your pars to keep those levels right where they...
View ArticleWhat is Pour Cost Percentage and How to Calculate it
For those of you new to this whole bar managing thing, or if you’re a bartender who keeps hearing, “Goddammit, the pour cost percentage is too high,” and you find yourself nodding and pretending to...
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