The Guide to Bar Success in 2026
TL;DR: Bar Success in 2026 Bar success in 2026 requires five core systems: What does it take to run a…
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What Has The Bar Business Podcast Covered in 200 Episodes?
TL;DR: 200 Episodes of Bar Business Insights When The Bar Business Podcast launched in early 2023, 38 people listened the…
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Bar Labor Cost Optimization: The Dual Strategy That Unlocks Hidden Profit
When you discover that your Tuesday lunch generates $95 per labor hour while Friday prime hits $250 per labor hour,…
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Bar Pricing Strategy: Using Competition & Overhead to Maximize Profits
When the numbers tell you that a domestic beer costs you $0.75 and your competitor down the street charges $4.00,…
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Restaurant Year End Planning: Three Q4 Power Moves That Protect January Cash Flow
October marks the critical planning window for bar owners who want to maximize tax savings and survive January’s inevitable slowdown….
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Bar Labor Management: The Critical Metrics That Save $500+ Weekly
Most bar owners struggle with labor costs, but this week’s episodes of The Bar Business Podcast revealed two game-changing strategies…
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Bar Automation Software and Gen Z Marketing: Essential Strategies for Modern Bar Success
The bar industry is experiencing unprecedented change, with technology revolutionizing operations while generational shifts reshape customer expectations. This week’s Bar…
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Choosing the Right POS System for Bar Operations: Why SpotOn Is a Strong Contender
Introduction: The Critical Role of POS Systems in Modern Bar Operations In today’s competitive bar industry, selecting the right Point…
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Building an Amazing Cocktail List
Cocktail menus came into their own in the last few decades with the boom in interest in craft cocktails. Where cocktail lists were once the domain of high-end bars, now guests at even the smallest rural dive bars are looking for a cocktail list. That means every bar needs a cocktail menu, and it needs to be designed to drive profits.
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The Value of Food-Based Happy Hours
Food-based happy hours are a way to drive guests to your bar without cutting into your bar sales. For many bars, food is used as a way to sell drinks. Statistically, guests who eat food while at a bar stay about an hour longer. That means that food is a great way to increase your beverage sales. By using time-specific food promotions you can keep the higher margins on your drinks while increasing guest satisfaction and length of stay without decreasing your cocktail margins.
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