The BAR

The greatest profit margins and revenues to be had are in The BAR

Creative Cocktail Menus

So they say, "The Bar has been raised." Guests love a humorous, creative, and memorable cocktail menu. 

Staff Training 

Train. Train. Train. It never stops........

Tools of the Trade

So, what is the difference between a Hawthorne strainer and a fine strainer? 

Product Knowledge

Be familiar, very familiar with all of the products behind a bar.

Cocktail Recipe Cards

To ensure consistency, both in taste and cost, each cocktail card must have Recipe Card, complete with image.

Cost Controls 

Ensuring that your products, staff time, and inventory are used properly to ensure no loss and greatest returns.

Inventory Management 

Lots of money kept in your inventory. Let's ensure that it's well taken care of.

Glassware

It's all the same, right? Wrong. From glass size to glass texture, it all has an impact on your profits and guest experience. 

Bar Manuals

To help keep everyone on the same page, including new hires, it's essential to have proper Bar Manuals.

Local Ingredients

Nothing is more hip or environmentally conscious than ensuring your cocktail menu is loaded with local and tasty ingredients.

Bar Design 

Designed to increase revenue and speed behind the bar. 

Ice Program 

Crushed Ice. Cubed Ice. Ice blocks. Or other?

Pricing 

Ensuring that your prices match your concept and market.

Menu Psychology

The Science behind designing your beverage menu.