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Operations

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IMPROVE OPERATIONAL EFFICIENCY

Want to know how to improve operations and ensure your venue is firing on all cylinders?


BACK BAR BASICS

Is your back bar winning? We worry about the performance of individual drinks, brands and bottles at our bars but taking stock of the collective back bar is necessary housekeeping. Our guide to designing your back bar will ensure it’s functional to boost efficiency in service and impress your customers.

  • 3 STEPS TO STACK YOUR BACK BAR FOR SUCCESS

    3 STEPS TO STACK YOUR BACK BAR FOR SUCCESS

    For any type of back bar, from large, sprawling high volume bars to bars that deal with short or non-existent back bars, it’s imperative to first consider optimising your portfolio range. This heightens efficiency and profits by determining if you have got the right range for your bar.

  • HOW TO STOCK YOUR BACK BAR PROFITABLY

    HOW TO STOCK YOUR BACK BAR PROFITABLY

    Natalie Ng, owner of Doorknock gives her top tips on how to increase profitability and ensure the products and drinks your bar is making, are working hard for your bottom line.


THE PERFECT PORTFOLIO

Most retailers review their portfolio at least a few times a year to ensure they have the right products for their customers. Many venues have too much money tied up in the wrong stock – review your product portfolio to keep you customer happy and maximise your profits at the same time.

  • PORTFOLIO MANAGEMENT IN THE BAR

    PORTFOLIO MANAGEMENT IN THE BAR

    With more products out there than ever it can get very confusing about what stock to buy. Business of bars expert, Sean Finter from Barmetrix takes us through his tips on stock management to ensure your bar minimises losses, boosts profits and delights customers.

  • TECH EFFICIENT: DIGITISING YOUR STOCKTAKE AND ORDERING

    TECH EFFICIENT: DIGITISING YOUR STOCKTAKE AND ORDERING

    The manual task of stocktaking and doing orders can be tedious and time-consuming. Free up resource and transform your venue by switching to a digital process. Chris Kain, Head of Audit at Stonegate Pubs, shares the benefits of this digital transformation in hospitality.

  • SHOWCASING YOUR PORTFOLIO

    SHOWCASING YOUR PORTFOLIO

    Organising your products on the back bar or in the menu ensures that customers can see your offering and helps them to make informed and quick decisions. We have some tips to ensure your bar layout works both for you and for your customers.


ONLINE RESERVATIONS

Top tips from industry experts on the multi-faceted world of Online Reservations; specifically, how to maximise the benefits and integrate them into your business, making these fantastic systems work in the best way for you.

  • RESERVATIONS, MENUS AND ORDERS

    RESERVATIONS, MENUS AND ORDERS

    This session is designed to help you develop your bar’s digital offering, creating an online presence that can drive business and help customers engage with your products.

  • ADOPTING DIGITAL PROCESSES

    ADOPTING DIGITAL PROCESSES

    From digital menus to QR codes, the hospitality industry has been increasing its digital offering exponentially in recent months. Digital expert Gavin Pathross and bar manager Liam Davey chat about the tools that can be easily integrated and introduced in your venue.

  • VIDEO: THE DIGITAL FUTURE

    VIDEO: THE DIGITAL FUTURE

    This session is designed to help you develop your bar’s digital offering, creating an online presence that can drive business and help customers engage with your products.

  • HOW TO GET THE MOST FROM ONLINE BAR RESERVATIONS

    HOW TO GET THE MOST FROM ONLINE BAR RESERVATIONS

    Understand the possibilities and benefits of providing a reservation system for your customers. Learn how to increase bookings and drive profitability through this channel and the benefits of bringing your business online.


Operational Foundations

Improved day-to-day operations will enhance your venue’s offering and create an elevated experience for guests and staff.

  • 10 STEPS TO REBOOTING YOUR BAR

    10 STEPS TO REBOOTING YOUR BAR

    Sean Finter takes us through how to prepare for the big re-opening. From shaving costs without shaving culture, to putting staff on the same page with a recession mindset that has your whole team running clean and lean.

  • DIGITISING YOUR STOCKTAKE AND ORDERING

    DIGITISING YOUR STOCKTAKE AND ORDERING

    The manual task of stocktaking and doing orders can be tedious and time-consuming. Free up resource and transform your venue by switching to a digital process. Chris Kain, Head of Audit at Stonegate Pubs, shares the benefits of this digital transformation in hospitality.


EP 7 - SUSTAINABILITY PRACTICES - LAUREN MOTE & LINDA O'FLYNN


DISCOVER MORE

Operations team

Explore Bar Management articles on topics such as how to maximise your outdoor spaces, how to measure success, as well as perfecting your service blueprint to maximise on sales opportunities.


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