Trevor Bernatchez

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Restaurant Management Industry & Culture

2-Minute Tuesdays: Valuable Skills to Have as a Bartender

June 18, 2019

Whether you’re just starting out or you’re a bartending vet, you should constantly work to improve your bar technique to impress.

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Craft Beer Industry & Culture

The Wayward Somm: My Kingdom for a Porter

June 13, 2019

Before joining BevSpot, Trevor Bernatchez spent over 15 years in the world of restaurants and wine retail.  After becoming a.

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Restaurant Management Industry & Culture

2-Minute Tuesdays: Accountability Through Adaptive Training

June 11, 2019

Keeping your staff accountable doesn’t mean hovering over their shoulders all the time...

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Bar Management Industry & Culture

2-Minute Tuesdays: How to Prevent Theft at Your Bar

June 4, 2019

According to certain studies, 75% of inventory shortages are due to employee theft...

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Industry & Culture

The Wayward Somm: Certifiable Part 2 - Exam Day

May 30, 2019

Before joining BevSpot, Trevor Bernatchez spent over 15 years in the world of restaurants and wine retail.  After becoming a.

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Bar Management Industry & Culture

2-Minute Tuesdays: Ways to Impress Your Bar Manager

May 28, 2019

Whether you’re striving for a promotion or you simply want to understand how to be a better bartender, impressing your bar.

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Bar Management Industry & Culture

2-Minute Tuesdays: Where to Find Your Bar Staff

May 21, 2019

It always feels like there is a shortage of skilled people looking and available to hire...

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Industry & Culture

The Wayward Somm: Certifiable Part 1

May 16, 2019

Before joining BevSpot, Trevor Bernatchez spent over 15 years in the world of restaurants and wine retail.  After becoming a.

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Bar Management Industry & Culture

2-Minute Tuesdays: Taking Your First Bar Inventory

May 14, 2019

Taking inventory can be a real struggle, especially if it’s something that is new to you.

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Bar Management Industry & Culture

2-Minute Tuesdays: Keeping Your Bar Menu Profitable

May 9, 2019

One of the most important elements of any bar program is menu pricing. The challenge is that fluctuating ingredient costs.

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