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Bar Management

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thinkstockphotos.com / Courtesy of City Hall the Restaurant

Taking Control of Bar Shrink

“Bar shrink,” an industry term for losing revenue on liquid assets due to bad practices—either inadvertent or deliberate—has been a perennial problem for restaurant operators.“The bar business is a cash business.

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Courtesy of Harpoon Brewery

Crafting the Future of Draft

Today’s craft beer drinkers have some characteristics that should definitely interest you. They are increasing in number; they are young (more than half are in the 21–44-year-old bracket); more than three-quarters of them earn more than $50,000 a year; and almost half have a college degree.

Classy Cocktails Get Creative

If a cocktail looks like a ’60s lava lamp, can it be described as upscale? It can at Manhattan’s wd~50, a renowned mecca of molecular gastronomy, where bar manager Kevin Denton cleverly uses flavored oils to add interesting mouthfeel, emulsify ingredients, and deliver a one-two-three punch of flavor to his spirited creations.

VooDoo BBQ & Grill Opens on the Westbank in New Orleans

A brand new VooDoo BBQ and Grill is opening soon on the Westbank in New Orleans. The award-winning New Orleans-style BBQ restaurant’s new location will open in Harvey at 1901 Manhattan Boulevard in the Fountain Park Center in early February.

Minding Your Guests’ Manners

While keeping customers happy is a perpetual challenge in the restaurant industry, some operators have learned that success may come from making a few guests unhappy.Operators who pride themselves on hospitality advise establishing clear rules on guest behavior and empowering staff to enforce them.

Bugaboo Creek Stakes Its Revival

Having endured four months in bankruptcy, Bugaboo Creek Steak House is back with new ownership, new food, décor and marketing.Christopher Campbell took over as president in April 2011, and is now ready to let consumers know that the chain’s 13 locations—known as lodges—are not only open for business, but for better business.

Fruity Cocktails

What’s InsideGiving guests popFresh food and drinksFruity eye appealInfusion DrinksA special twist on fruity drinksSeasonal foods will be splashed across menus in abundance for the next six months, but what about beverages?Restaurants are now putting them in their drinks, bringing fresh, exciting flavors, unusual combinations, and even a little nutrition to their guests.

Dancing With The Devil

We can have it all—at least that’s what most of us believe these days.So drinking an indulgent cocktail that is also healthy is something that consumers are coming to expect.Many restaurants are jumping into the low-calorie trend, offering skinny cocktails.

Topping Off Dinner

After-dinner drinks are the ultimate in feel-good.Diners can sit back and enjoy sipping on a beverage that either complements their dessert or takes the place of it, with flavor profiles ranging from sweet to spicy, bitter and creamy.

Festive Cocktails

“I’ll have what she’s having” is a phrase that will always be linked with the 1989 movie “When Harry Met Sally.” But if a restaurant can induce a similar request—to have what she’s having—it’s doing something right.

ezCater Brings No Risks, High Rewards to Restaurants

Briscoe Rodgers, president of online catering site ezCater, says the marketplace of online food ordering has really heated up in the past couple of years.Last week, ezCater announced its seed round financing of $630,000.