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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 [...]

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 [...]

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. [...]

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 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 [...]