Bar manager

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Dragon Place, Inventory Management Templates, Cost Calculator, Bar Keeper, Money Images, Cocktail Menu, How To Take, Business Template, Cocktail Drinks

Ever since I wrote on How To Price a Cocktail Menu like a million years ago, I’ve gotten requests from bartenders, bar managers, and bar owners for some guidance on how to perform inventory and calculate pour cost. Which is, like, super surprising to me since there are few tasks more reviled in our business…

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Amy Williamson
Michael Neff, drink, cocktail, bartender Bar Manager, Bartending Tips, Bar Owner, Cocktail Mixology, Homemade Liquor, Cocktail Lounge, Party Punch, Holiday Cocktail, Dive Bar

Need an after-dinner digestif? Bitters are an essential component of some of the world's simplest yet classic cocktails, including Martinis, Manhattans, and Old Fashioneds. Below are recommendations for tried-and-true bitters drinks, from classic to contemporary cocktails.

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Fran Caruso
How to Keep Track of Inventory in a Restaurant Restaurant Consulting, Restaurant Marketing, Employee Management, Catering Business, Restaurant Management, Menu Planners, Inventory Management, Harvard Business School, Hotel Supplies

Managing a restaurant offers numerous challenges. It's important to keep track of the restaurant's inventory. Experienced managers have learned to have many procedures in place as possible to track it. Since restaurant margins are usually pretty slim, cost control is always a major concern.

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Dana Card Design

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