If you look after your guests with excellent service, profits are sure to follow.
There can be no doubt that creating memorable guest experiences whilst managing your business costs are key drivers of profitability for your venue.
From minimizing venue wastage to creative ways to drive sales and top finance and budgeting tools, here you’ll discover the top tips you need to increase your profit margins and manage your bar business for success.
We all know that over-pouring, spillages, and incorrect orders can affect your bar’s profits, but can you put a figure on it? Take a look at our wastage calculator to check the potential costs of wasting your stock.
Want to compare and measure the profitability of your mixed drinks? Check out our profitability calculator to discover which serves are driving the most profit in your bar.
If you think upselling is simply about selling more, think again. It’s an opportunity to exceed customer expectations and build trust. Find out about the power of upselling and how you can boost sales and customer satisfaction in your venue.
WASTE NOT WANT NOT, TRASH TIKI COCKTAILS
Trash Tiki Cocktails have been labeled the future of bartending. Iain Griffiths and Kelsey Ramage, founders of Trash Tiki, one of the leaders in the movement, tell us how they have taken the Trash Tiki concept around the world.
STAYING SALES SHARP: SMALL AND CREATIVE WAYS TO DRIVE SALES
Faced with closing their venues, Vaughan Yates, founder of The Virgin Mary, and Christine Kuypers Senior VP of Revenue Management, Cineplex shares the simple ways you can engage guests and drive sales during challenging times.
SUSTAINABILTY TIPS FOR YOUR VENUE
The term ‘sustainability’ has got thrown around a lot of late. We’re not saying this is a bad thing, but using it too much, or wrongly, and it begins to lose some of its potency.
HOW I CREATED A WASTE FREE VENUE
One man’s trash is another man’s treasure and the perfect example of this is Tiny Leaf, a waste free venue in London. Co – founder Alice Gilsenan inspires and educates on how to transform your venue into a waste friendly zone.