THE CRAFT

It may not be fun, but taking inventory accurately is a critical part of running a restaurant or bar. Profit margins in the hospitality business are notoriously slim, and the product we bring in is of...

It’s a tough business out there, and the (very harsh) reality is that if you’re not constantly improving, you run the risk of getting left in the dust. Luckily, ‘constantly improving’ doesn’t have to ...

You might as well start ordering champagne and strawberries now.

One of the hardest parts about opening a bar is figuring out who you’re selling to, and who is going to be actually drinking at your bar. Is it the 21-25, hard-partying crowd? Or is it the late-twenti...

It’s that time of year again -- Dry January. Although decidedly difficult to observe for those of you in the industry, Dry January is a UK-based public health campaign that’s recently made its way to ...

Designing a drink menu is fun, there’s no doubt about that. It’s one of this writer’s favorite parts of opening a new establishment, and it’s one of the best ways for a restaurant/bar to “speak its mi...

Ah, New Year’s Eve... For better or for worse, we meet again. For the laypeople, that may mean a time to toast to the year that once was, and also to the year that could be. It’s a time to aspire to b...

Note: Figures referenced in this report come from a recent BevSpot report on cocktail profitability.

The hospitality business is a seasonal one, there’s no doubt about that. One minute we’re turning people away, and the next minute we’re begging someone to walk through the door. Seasons may affect di...

For many bar professionals, tipping provides the lifeblood of their paychecks. It’s not extra money, it is the money. In our industry, $0.00 paychecks are common, with the entirety of an employee’s wa...