The strength of your leadership skills as a bar manager impact just about everything on your team—turnover, morale, and ultimately the success of your bar. Learn the five essential skills to grow your career and your team’s performance.
Our partner, Toast, is sharing the most important kitchen metrics to track regularly to ensure your restaurant can go the distance.
A: To cost a cocktail you need to figure out the cost of the amount of each ingredient used in the cocktail and then add all these costs together to get the total cocktail cost. Costing a Cocktail (Step-by-Step) Cocktail List the ingredients in the cocktail For each of these ingredients, note the package (unit) Read the full article…
A: The formula used to calculate food cost is: Beginning Inventory + Purchases — Ending Inventory / Total Food Sales = Actual Food Cost Read full article Related BevSpot — Food & Beverage Software How To Calculate Food Cost at Your Restaurant 9 Tips for Managing Food and Beverage Costs
Learn how to turn football season into dollar signs and host the type of event that works best for your restaurant.
Sarah reveals how the new Price Tracker feature can help you make smarter purchasing and menu decisions.
Four steps to create the kind of customer survey that will give you valuable feedback on your bar or restaurant.
Our five pieces of advice for starting a food truck for your restaurant, with expert advice from Mei Mei restaurant and food truck.
A: To figure out beer cost: Take the cost per keg Divide by the number of beers in the keg to determine the cost per beer Example $150 keg/124 beers = ~$1.21 cost per beer Read full article
For National Rum Day, we delve into the history of two of the most popular rum drinks.
BevSpot and Toast join together to continue to make our clients’ lives easier and their restaurants more successful.
Sarah shares the new updates to the Storage Area feature in BevSpot, plus three best practices from real BevSpot users for creating organized inventory storage areas.
A: Math is used in restaurants by restaurant owners, managers, and chefs for: Food costing Pricing drinks and food Menu engineering Inventory usage Pour costs Recipe costing Read full article Related Tools Drink Pricing Tool The Bar Math Cheat Sheet Articles 7 Bar and Restaurant Math Equations to Boost Profitability How to Price Drinks to Read the full article…
A: A good beverage cost is ~18–20%. 20% for beer, 14% for liquor, and 22% for wine. The average pour cost for bars across all beverage categories is ~18%, with target beverage costs typically baselined at 20%. Read full article Related: QUESTIONS How do you calculate pour cost? How do you cost a cocktail? How Read the full article…
A: The best websites for restaurant reviews are: Yelp Google TripAdvisor Facebook Zomato Zagat OpenTable GrubHub Eat 24 (owned by GrubHub) We’ve included these sites due to their high traffic, by talking to restaurant owners that actively manage their online reputation, and from reviewing citations in both academic and industry reports. Related to ‘restaurant reviews’ Read the full article…
Steve Havelock has 30 years’ experience in the industry and shares his thoughts on current trends, restaurant technology, signing up for BevSpot Food, and why he’d have dinner with Albert Einstein.