Bar Waste Log

Managing beverage costs is one of the most important responsibilities of running a bar - it is the foundation of profitability for your establishment.

The basic formula for calculating costs:

Inventory - Change in inventory / Sales of the same time period

Bar Log Book

It's always best to keep a daily log book of each shift behind the wood. This log book should become a part of each shift's closing duties because it's where anything out of the ordinary should be documented. Things that may be important to document are a refusal of service, incident at the bar, police report, etc.

Weekly Deep Cleaning Checklist

Deep cleaning a bar is an important task that doesn't get done as much as it should. Unlike most kitchens, a bartender's "kitchen" can be viewed directly by the public. People come to your bar to relax and unwind. A clean bar is important for not only aesthetic reasons, but for health reasons as well.

Closing the Bar

One of the most important parts of working behind the wood is closing the bar. Closing the bar correctly sets the next shift for success. Let's face it - we've all come into the morning shift and found that we were left with no beer and 4 blown kegs. This is not the way most bartenders want to start their day.

Margin Blending to Increase Speed

Margin blending is a combination of higher and lower margin products to achieve an overall margin figure. It can be helpful in the high volume bar setting in order to increase efficiency and sales.