Bar-i Liquor Inventory Blog

One of the most challenging things to get right when opening a new bar is your ordering procedures. Once you’ve been open for business for an extended period of time, you’ll have ...

When you are opening a new bar or restaurant, you have a lot to think about. For most owners, being very well organized isn’t near the top of their to-do list. This is a huge mistake. Every aspect of your bar will run more smoothly when you are highly organized. Not only will this make your ...

No one wants to go to a bar that serves crappy drinks. This is one fundamental truth that applies to all types of bars. No matter what the concept is for your new bar or restaurant, you’ll ...

The ultimate goal of starting a bar or restaurant is to make money. Obviously, you want to have a quality product and provide your customers with a great experience, but if you don’t turn a profit, your efforts will be short-lived.

Portion sizes aren’t thought about carefully enough by most bars, and this is a huge mistake. Establishing a clearly-defined portion size for your drinks is an important way to ensure the quality and taste of your cocktails remains consistent. But more importantly, it’ll ensure that you don’t ...

When opening a new bar, one of the most important elements to get right is your pricing. It should be fairly obvious why pricing decisions will play a major role in the success of your bar. We’ve written about

There’s a significant amount of strategic planning that must be done when opening a new bar or restaurant. By taking the time to think these elements through, you can set your new establishment up for success. And if you neglect this strategic planning, you may create serious problems that can ...

When done properly, bar inventory is a valuable tool that can help you improve the performance of your bar and maximize ...

Overall, the bar and restaurant industry has notoriously been slow to adopt new technology. In fact, bars and restaurants often react to the introduction of new technology with apprehension and disapproval. But over time, more and more establishments eventually grow to accept and incorporate ...