How to Stop Theft in Your Restaurant – A Miniseries – Part 2

As we discussed in the first post in this series, people steal. And their theft is a reality of doing business. I promised in that post to tell you how we were going to stop theft in your [...]

How to Stop Theft in Your Restaurant – A Miniseries

Theft is a reality of doing business. The more employees you have, the greater your risk. You have to trust people with your cash, product and customers because you can’t do it all yourself, let [...]

Tip of the day – Spill-proof spirits

By David Scott Peters Are you serving liquor in your restaurant? Did you know if you don’t watch prices you may be pouring profits down the drain? Review these tips for more information: 1. [...]

Identify theft behind the bar

By David Scott Peters Restaurant Tip of the Week Here are some of the most common ways bartenders steal: 1. Over-pouring 2. Giving away free drinks 3. Collecting the correct amount of money and [...]

Tips for Controlling Your Restaurant Pour Cost

By David Scott Peters Restaurant Tip of the Week Listed below are a few good tools to control your pour cost: Use spill/breakage sheets to show the waste each shift Use comp sheets to show how [...]

How to receive beer orders at your restaurant’s back door

By David Scott Peters Restaurant Tip of the Week Tips on checking in draft beer When the beer driver brings an order into your restaurant, train them to stack the delivery outside the cooler. [...]

How to identify theft behind the bar in your restaurant

By David Scott Peters Restaurant Tip of the Week Here are some of the most common ways bartenders steal: 1. Over-pouring 2. Giving away free drinks 3. Collecting the correct amount of money and [...]

Serve Beer with Style

By David Scott Peters Restaurant Tip of the Week Why would you pour a draft beer in a glass and leave a one-inch head? The answer is the three Ps: Presentation – a draft beer that has a one-inch [...]

Liquor Inventory the Easy Way

By David Scott Peters Restaurant Tip of the Week How do you keep track of your liquor? Do you? While there are many different ways to set up a liquor inventory system, the one I present is easy [...]

Setting Prices in Your Restaurant Bar

By David Scott Peters Restaurant Tip of the Week Use your answers to set the prices Whether you are pricing a shot of liquor, a mixed drink, a bottle of beer, a glass of draft beer or a glass of [...]

Restaurant Bar Controls – Foaming at the Tap

When foam is OK and when it’s not I’m a beer guy, so talking about beer gets me excited! But nothing peeves me more than watching a bartender pour good beer down the drain in the form of foam. It [...]

Move Over Beer: Craft Cocktails The Latest Trend

By Greg McGuire For generations Americans have had a fairly straightforward approach to cocktails – gin and tonic, highball, rum and coke – without ever giving a second thought to the [...]

Scams Behind the Bar

What! Bartenders steal? Yes, it’s a fact of life. And to be really honest with you, I don’t know a single bartender who has not either knowingly or un-knowingly stolen. Which leads me to common [...]

The Math Behind Your Restaurant Profits – Part 3

By David Scott Peters Restaurant Tip of the Week Formulas give consistency to pricing Many of the financial relationships necessary to develop an effective pricing structure only can be derived [...]

The Math Behind Your Restaurant Profits – Part 1

By David Scott Peters Restaurant Tip of the Week Formulas give consistency to pricing. Many of the financial relationships necessary to develop an effective pricing structure can only be derived [...]

Set Prices to Avoid Mistakes – Part 5

By David Scott Peters Restaurant Tip of the Week Happy hour pricing Restaurants that offer happy hour specials usually lower the sales price of well liquor and/or domestic draft beer. The sale [...]

Set prices to avoid mistakes – Part 4

By David Scott Peters Restaurant Tip of the Week Pricing doubles A double made with twice as much product as a regularly prepared highball is extremely potent, costly and steeped in liability. It [...]

Set Prices to Avoid Mistakes – Part 3

By David Scott Peters Restaurant Tip of the Week List the sale prices for each product in the operation’s liquor inventory with a corresponding portion. For example, the listed sale price for an [...]

Set Prices to Avoid Mistakes – Part 2

By David Scott Peters Restaurant Tip of the Week Keep drink prices based only on quarters. Prices ending in 25 cents, 50 cents or 75 cents are easier for bartenders and servers to add mentally. [...]

Set prices to avoid mistakes – Part 1

By David Scott Peters Restaurant Tip of the Week Establish major price categories to reduce errors Group products together based on their wholesale costs. Use a standard increment such as a [...]

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