Category: Operations
All Systems Go: Point-of-sale technology update
by: By Maura Keller
Advances in point-of-sale technology have made the systems easier to use and less expensive to implement. Tablets in particular are helping bars and restaurants streamline their …
NRA15: Why Buffalo Wild Wings is Big on Beverages
by: Melissa Dowling
Given that 75% of its beverage sales are beer, it’s not surprise that many people view Buffalo Wild Wings as a beer destination. As CEO Sally …
Raising the Right Beer Glass
by: Lucy Saunders
What’s in your glass? If it’s draft beer, chances are you’re holding a shaker pint. Most people know the shaker pint as an affordable conveyance for …
NCB Show: Tips From The “Bar Rescue” Experts
by: Melissa Dowling
The folks at Bar Rescue have seen it all in rehabbing the failing bars featured on the Spike network series. Several beverage experts that have been …
Quiz Show: Boosting Business With Trivia Nights
by: Kyle Swartz
Few bars or pubs can afford slow business days during the week. So how can they consistently attract customers? Many businesses have found that trivia nights …
The Pleasure Principle: Beverage Trends For 2015
by: Andrew Freeman
Instant gratification, education and participation will be recurrent themes throughout restaurants and hotels in the coming year. The economic upturn in 2014, coupled with the desire …
I Want Brandy!
Kicking back with a brandy seems like an old fashioned way to imbibe. But brandy, Cognac and Armagnac appeal to a variety of spirits aficionados, and the cocktail world still relies heavily on distilled-wine spirits.
Take Your Best Shot
by: Jack Robertiello
Whether it’s a knot of businessmen knocking back tequila, birthday celebrators pounding Jagermeister or wandering bartenders buying rounds of Fernet Branca or Jameson for their pals, the downing of shots remains a nightly ritual. Shots have grown up a bit, however.
7 Tips to Shake Up Your Beverage Program
by: Melissa Niksic
The beverage alcohol category gets more competitive every year, making it harder for restaurants and bars to stand out with unique offerings. Chain operators that have to roll out their offerings across multiple locations and concepts face particular challenges keeping up.
Night Shift
Where the stars of location and lack of competition align, late-night dining can create a destination niche. Operators that keep their kitchens open can attract an underserved potential customer base of fellow restaurant and bar employees, among other guests looking for a late-night bite and beverage.
