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In order to maintain a well-organized bar, every item needs to have a fixed place. While your veteran staff members should know where everything goes, it may take a while for your newer …
Organize Your Restaurant Supplies by Category Once you have selected the proper shelving for your storeroom, it is important to think about …
This type of all-in-one system can ultimately make your bar run smoothly as you will have the correct liquors and accompaniments in stock at all times. Liquor Bottle Arrangement. The …
Here are some quick bar management tips to keep your bar organized and everyone happy: Arrange liquor bottles of the same type together Use speed racks if you’re not already Label all …
Arguably the most used piece of equipment behind the bar. Choose an under-bar ice bin tucked neatly beneath the bar and placed at an ideal height for scooping. Too low and it’ll be a literal …
Designate places for temporary items, such as promotional or seasonal produce, as this will give some flexibility without compromising your bar’s layout. Organize by spirit: Allocate sections according to the main spirit classifications: Vodka, …
An organized and clean back bar will result in a sexy back bar. You must always remember that what your customers see will make a lasting impression on your establishment. Molly is a former Online Marketing Strategist at Tundra …
Move the bottles to coordinate with the bar’s design scheme. For example, if you have a shelf that emits light, placing a clear-colored bottle over the light source will create an attractive illuminating effect. Tip Speed rails maximize the …
Sinks. Access to running water and drains is essential for any functioning bar. However, federal and state regulations typically require more than one sink. The three major types of sinks include: Underbar Sinks Used for …
Always try to designate a few spots for temporary items, such as promo bottles or products you want guests to try. This will indeed give you some flexibility without compromising your …
Here are four tips for better organizing your bar station. 1. Make a Map. “There’s a bar book with maps of where everything should be that’s very helpful for new bartenders and barbacks who haven’t yet developed their …
What Do I Need to Organize a Restaurant? Once you have your large equipment in place such as your prep tables & cooking equipment, the next thing you need to address is …
Keep like liquors together, and next to their corresponding mixers. Openers, shakers, and jiggers go together in an area of the bar with enough room for mixing. C oasters, …
Display liquor bottles by placing shorter bottles up front and taller bottles in the back. Hang glassware from a rack or hide it away in a cabinet. Store bar tools in a drawer or on …
So how to organize orders? A systematic approach is necessary at such a stage. You need to implement a modern computerized system that enables a bartender to complete …
Organize by Category Most restaurant storerooms house dry goods, non-perishables and items with long shelf lives, like canned goods. Bar supplies are kept under lock …
Part of organizing your business into separate functions requires managing these areas so they work together as one unit. Require regular team meetings of department heads …
Spoons. Whisks. Ladles. Strainers. Measuring cups and spoons. Small pots and pans. This also is relevant when organizing your bar. Think of the space as a mini kitchen in your establishment. Everything from cocktail …
The first step in creating a business plan for your restaurant is to create a description. The very first thing you should do in this step of the business plan development process is to think of a …
Separate cupboard in the kitchen. In the kitchen, you can make a home bar out of a cupboard. In this case, the lower drawers may be converted into a refrigerator, and if there is room left, …
Start using 7shifts today. 7shifts is the all-in-one labor platform built for restaurants to simplify employee scheduling and labor management. Easily manage your …
3. Avoid making your storage room do double duty. In addition to liquor, wine and beer, there are probably a lot of other supplies you need to store. Even toilet paper stock can …
While answering the question of how to organize a restaurant bar, you must always find your staff as the answer. The bartender and restaurant manager are your best bet. Hiring the right staff is …
8 Steps to Run a Bar Successfully. Whether you own a bar and want to improve your profits or you're considering starting a new bar, following these 8 steps to learn how to run …
Include a low-calorie drink section instead if you have enough low-fat options to offer. 3. Mention the Ingredients Make sure that you tell your customers what you are serving them, in …
Choose staff to assist you with event planning and execution to make sure it runs smoothly. ☐ Develop a publicity/marketing plan (at least two weeks before event, if possible). …
But before you get started, here are five useful tips to consider before you start the design process. 1. Use the 60:40 rule for space allocation. Ideally, a restaurant floor plan …
Vodka Cocktails. Alcoholic Beverages. Mixed Drinks Alcohol. Our top selling 20"x30" poster featuring our fantastic collection of shooters. There's something in here for everyone; …
3. Make Your Bar the Focal Point. Unlike larger establishments that can divide the bar and dining room, some small restaurant bar designs don’t have this luxury. In that case, …
These events could even count as restaurant soft launches, too! Having a few smaller events means that you don’t have to worry about covering it all in one and can tailor the …
Once you’re familiar with all the jobs in the restaurant during one working day you can organize your staff in a few general groups: the cooks, helpers in the kitchen, waiters, bartenders, bussers, dishwashers, hosts, cashiers and managers. …
Safety Equipment in My Restaurant: When it comes to knife storage, you don’t want your blades to be bumping around in a drawer or standing up in a container. It can dull, chip or worse cut …
It's really important for a manager to match with the owner's personality. You have to see eye-to-eye, but the management also needs to really care about the place and feel like …
There are a number of ways for you to manage your bar and restaurant inventory. Card method - Products are stored together and assigned a card, which is kept with the items. …
Part 1: Put the Pieces Into Place - Kitchen Opening Checklists. A kitchen opening checklist is a simple and effective tool for starting every day the same way. Ask any veteran chef and they'll …
Keep prizes and rewards to excite your guests. 9. On the day of the party check the arrangements before the guests arrive. Keep in touch with the manager and waiters so that …
There are five things to keep in mind as you start planning your events strategy for your bar or restaurant: Create a standard event process. Build a standard event menu. …
4) Pick your location. The next vital aspect of the food crawl planning process is the locale. The nature of the word “crawl” implies a geographic area that one explores by foot. …
Be Smart About Planning Your Route. While this may seem like an obvious one, too many bar crawls fall apart due to a lack of proper planning ahead of time. First, decide on the …
A lack of organization can lead to the newer items flowing out of your cooler first, leaving the older products sitting in your cooler for an eternity. Shelving that keeps all cases of beer …
3. Use an industrial wire rack. Maximize the storage potential of your restaurant kitchen with these industrial wire racks. These are unquestionably a restaurant essential. They …
Managing front-of-house operations requires strong leadership, attention to detail, and the right technology. Here are some ways to make things run smoothly: When creating …
13. Your bar will extend to your fridge, so make room. Organization is key, when planning a party you need to consider the space that ingredients will take up outside of your …
Burger Bar Math. It’s always better to have a little too much food than to run out mid-party. Plan for two patties (about 5 oz/150 g each) per adult and one patty or slider per child. For condiments, a typical family-size container is more than …
Go low with raw meat. Store raw meats on the lowest shelves of your cooler, with a minimum of six inches between the shelves and the floor. This prohibits potential dripping …
4. Bring the Goodies. We mean food. If there is anything your team appreciates (or anyone, really), it is free snacks. Providing food and refreshments during the meeting (doughnuts and coffee in …
Step 3 – Set a Schedule: Once you know who is participating, create and distribute a schedule for the night. The amount of time at each house will depend on how many couples …
A mug tree. A new set of mugs means you'll need a place to store them. A mug tree allows you to keep multiple mugs in one place without taking up any coveted cabinet space. In …
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