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Don't let your bar be a statistic! 57% of new Bars fail in the first three years! We have the tricks the most successful bars are using to be a success right here!

Avoid costly amateur mistakes and see what tricks the profitable bars use to maximize their profits and to stay in business!

Operating a successful bar requires insider knowledge of the tricks of the trade.

Use our vast resource of articles, tips, downloads, templates and forms to ensure your bar success today! Tap into the knowledge and experience of our expert contributors by joining ManageYourBar.com today!


FEATURED ARTICLES
DOWNLOAD: Bartender Opening & Closing Shift ChecklistsDOWNLOAD: Bartender Opening & Closing Shift Checklists
Don't make the mistake of assuming that the bartenders will know what tasks are needed to open or close the bar. Use this set of checklists to provide a framework for these shifts. . . . keep reading

DOWNLOAD: Monthly Beverage Purchase RecordDOWNLOAD: Monthly Beverage Purchase Record
This Monthly Beverage Purchase Record makes it easy for you to keep a record of your beverage purchases. Using this sheet will enable you to have a reference of all your purchases on one easy to edit sheet, and enable you to easily inventory your purchases if you cannot find dockets or invoices . . . keep reading

Do you want to increase revenues and ensure you increase margins?Do you want to increase revenues and ensure you increase margins?
Increasing sales is not a surefire way to increase profits. If your business model is poor, then you may just be increasing your losses as sales go up. So how do you know if this will happen to you? . . . keep reading

Choosing the best coffee machine for your businessChoosing the best coffee machine for your business
Before you choose your coffee machine and in particular an espresso cappuccino machine there are a couple of things you should consider first. We examine what you need to consider. . . . keep reading

How to know if your menu is preventing customers from orderingHow to know if your menu is preventing customers from ordering
Your menu is the first chance many customers get to see what you are offering. But what if that same menu was putting your customers off ordering or even staying? We show you what to consider . . . keep reading

Are you managing for profit or for ego? The difference is huge....
Bon-die Fortner
Are you managing for profit or for ego? The difference is huge.... In this article I break down this group into 3 categories and examine some of the traits of success and the pitfalls of failure. These groups are; Ego, Dreamer, Professional. I hope that this will serve as a tool to look at your selves and ask, "Which one am I?" . . . keep reading
How environmentally friendly is your business?
How environmentally friendly is your business? Whether you are starting a new business or are a seasoned veteran in the bar and club industry, here's a few ideas to better your business and some things to keep in mind when transitioning your business to be greener . . . keep reading
MYB EXPERT: Joe Dunbar
MYB EXPERT: Joe Dunbar The author of the Food Cost Control Blog has worked in the industry for 25 years. As president of Dunbar Associates, Joe Dunbar designs and implements portion control systems for hotels, resorts, restaurants, caterers and onsite feeders. He specializes in complex operations with mixed revenue streams. . . . keep reading
VIDEO: Twitter for Bars & Clubs explained
VIDEO: Twitter for Bars & Clubs explained Twitter.com is a new social media website that allows you as a business owner to connect with your customers quickly and free of charge. Your customers are using Twitter so it's time you familiarized yourself with this newest addition to your marketing efforts. . . . keep reading
All systems go: the countdown to your opening
Bon-die Fortner
All systems go: the countdown to your opening We can all recite the success, or failure, rate of new bars and restaurants and they are some scary numbers. When advising a client on a start-up there are a few things I consider being key focal points before ever getting the doors open. . . . keep reading
Understanding the dynamics of competition
Bon-die Fortner
Understanding the dynamics of competition When given the opportunity to, I like to speak on the importance of treating our local and regional competitors with respect and support. I believe that we must all work together to develop our markets and to grow our futures. . . . keep reading
How to control theft when it's internal
How to control theft when it's internal Internal theft is the most common form of theft on the bar industry. It can be extremely difficult to detect unless you think like a thief! Bartenders intent on stealing will stop at nothing to carry out their actions so you need to be one step ahead. . . . keep reading
A Bartender's Do's & Dont's
A Bartender's Do's & Dont's A bartender needs to be a diplomat when it comes to customers, efficient as a worker and be the ambassador for your business. With that in mind, Here are some important Do's and Dont's. . . . keep reading
Ten steps to increase beer sales
Ten steps to increase beer sales The warm weather is gone and the popular summer cocktails are but a memory, so why not make more of your beer offering this winter season. Use our ten steps to increase beer sales to help. . . . keep reading
10 Kitchen secrets that are costing you money and your chef doesn't want you to know
10 Kitchen secrets that are costing you money and your chef doesn't want you to know What's going on in your kitchen that your chef doesn't want you to know about it? Its time you knew because it's costing you money. . . . keep reading

The 4 aspects of food cost you need to know
The 4 aspects of food cost you need to know Food cost has a direct impact on a bar/restaurants' operating profit. Because no two operations are identical, it is necessary to calculate the food cost of your particular restaurant monthly. Industry averages cannot be used as an accurate standard. . . . keep reading
10 Quick ways to reduce your food costs today
10 Quick ways to reduce your food costs today How often have you wandered into the storerooms to find the most random selection of products that don't appear to be part of any recipe for current menu items? These items are costing you money. By developing a standard item list with your Chef based purely on the menu items, you are avoiding extra "nice to have" purchases which take up space and profits. . . . keep reading
How RATIONAL ovens can reduce labor costs and overheads
How RATIONAL ovens can reduce labor costs and overheads Today, with the help of electronic chips, steam, electricity and gas Rational ovens patented as "SelfCooking Center" facilitate food production, reduce labour cost, space requirements and deliver consistent quality. . . . keep reading
How to avoid Bar Bankruptcies
How to avoid Bar Bankruptcies New bars fail at alarmingly high rates (57 percent) during the first three years of their existence. Most of these bankruptcies can be attributed to poor management. . . . keep reading
Human Resources Explained: What it is and why you need to know
Human Resources Explained: What it is and why you need to know High employee turnover resulting from poor hiring practices affects profitability adversely. It is best to hire people with a positive attitude and train, rather than hiring individuals who think they know it all and contribute little to the operation. . . . keep reading
How to avoid Kitchen Design and Planning Mistakes
How to avoid Kitchen Design and Planning Mistakes Ideally, kitchens should be planned according to the menu envisaged. This will allow proper equipment selection, spacing, determination of capacity and purchase accordingly. Today's high rents and construction costs dictate wise use of every square inch of space. Restaurateurs must be knowledgeable about both cooking and space allocation. . . . keep reading
VIDEO: How to pour the perfect beer every time
VIDEO: How to pour the perfect beer every time In this video, we show you how to pour the perfect beer from a bottle. Its all in the wrist! . . . keep reading

VIDEO: Twists, Wedges and Slices explained
VIDEO: Twists, Wedges and Slices explained In this video, Bar Expert David Willner explains the differences between wedges, slices and twists. Topics include: What is a "garnish" for a cocktail?, How do I cut orange slices for a cocktail? . . . keep reading
VIDEO: Preparing the bar for service
VIDEO: Preparing the bar for service In this video, Bar Expert David Willner discusses how to prepare the bar for service. Topics include: How should I organize my bar?,How should I stock my bar?, What tools will I need for my bar. . . . keep reading

VIDEO: Glassware needed in the bar
VIDEO: Glassware needed in the bar In this video, Bar Expert David Willner looks at the range of glassware available in the bar and what each glass should be used for. Topics include: What is a "shot glass"?,What is a "rocks glass"? What is a "Collins" or "highball glass"? . . . keep reading

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