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 [...]

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 [...]

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. [...]

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 [...]

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 [...]

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 [...]

By David Scott Peters Restaurant Tip of the Week When determining pricing for your restaurant bar offerings, keep in mind, there are four standard pricing tiers and a fifth specialty tier: 1. [...]

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 [...]

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 [...]

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 [...]