What experienced hospitality professional hasn't worked with this creepy dude?
The 10 commandments of POS programming at your bar.
Obey and prosper!
Watson's Wine of the Week: 2008 Tommaso Bussola Amarone della Valpolicella Classico
Amarone is like a Ferrari in a bottle: finely tuned, audaciously bold, irresistibly forward!
The Great American Shake Off!
Forget the fake flair; we're looking for the nation's most authentically stylish and proficient cocktail shakers!
Top 10 Bartender Excuses for a Bad Shopper Review.
Bartenders can be quick to take credit when they get praised, yet long on nitpicking and denial when they don't!
Managing employee turnover
Employee turnover is inevitable but can be reduced and constructively managed...
Everyone benefits when patrons are astutely steered in the right direction!
Prepare for PRE-SHIFT
Don't take a "just wing it" approach to these brief but all important meetings!
Classic three ingredient cocktails.
The right trinity of ingredients makes for cocktails that are both deliciously complex yet efficiently prepared!
Simple basics at a glance: ideal food temperatures.
The price of dishonoring these can be steep indeed!
Shake or stir?
Watson lends some clarity to this muddled debate...
Be wary of promo & case discount deals. If you can't turn it over within 6 weeks, DON'T BUY IT.
Wine regions of Australia.
Our Tipsy Traveler took full advantage of an abundance of wine and Aussie hospitality during his tour of the vineyard regions down under!
Boozeois - Guide to pronouncing basic French wine, spirits and liqueurs.
Much cooler, not to mention easier to sell, when these are pronounced correctly!
If you take your customers for granted, you won't have them for long.
Find out who's really "getting the business" at your bar with Barfly Staff Monitoring Service.
Watson weighs in on: Setting a Table.
Recommended settings for a range of events and occasions.
Quality of service should speak for itself. Does it at your restaurant?
Preshift / Postshift
There's no telling what the transformative effects of a shift on the floor may be!
Wine regions of California
Our Tipsy Traveler hops continents again, this time touring wine regions of the Golden State!
Food cost fast tip #19
Minimize kitchen losses with these simple cost saving tips!
Booze as art: Tequila - 9 bonita botellas!
We can't guarantee they taste as good as they look, but we're guessing they do.
All about pour spouts...
Choose wisely; pour spouts are the unsung heroes of beverage cost control!
10 tip-enhancing tips!
First come the fundamentals: prompt, informed and friendly service, but beyond those, lay a nether region of Jedi-like mind tricks for increasing tip intake...
Costly ways to answer common questions.
Bartenders beware: the wrong answers to seemingly simple questions can cost you dearly!
Slam the drawer shut on theft using this arsenal of deterrent techniques!
Now the party starts!
Who's getting toasted at your bar?
7 nominees for the Tip Graffiti Hall of Fame
Does tip encouraging graffiti on checks help or hurt the cause? You be the judge...
Ideal vs. Actual PC
You may think it's all good running a 22.7% PC... unless you should actually should be running a 17.1%. Sculpture a more profitable solution with: www.sculpturehospitality.com.
5 Manager Musts!
Model, motivate, manage!
Profit pilfering ploys! #17.
The treacherous tactics used by pocket padding bartenders: #17 CASH FROM CREDIT!
The golden glassware ratio.
A Bartender frantically scrambling for glassware is an all too common sight... Here's a formula for keeping a healthy yet streamlined stock.
When should a bartender offer to refill a drink?
Mis-timing the offer to refill a drink can be costly. Here's how the ticking clock can effect your bottom line...
Beer to the rescue!
Beer is like the duct tape of the beverage world: its uses are legion!
The wine regions of Italy
Our Tipsy Traveler tours the wine regions of Italy, leaving a molto bene mappa in his wake!
Bar Glassware Guide
The transparent luminaries of the bar world at a glance.
What do you recommend?
Look, we get that it's not always convenient to deal with it, but this is a softball question that bartenders need to be prepared for, even when it's slamming busy.
Profit pilfering ploys! #14
Treacherous tactics used by pocket padding bartenders: #14 MODIFIER MALFEASANCE!
The difference between a Bartender and a Mixologist
In a side by side comparison the winner is...
To batch or not to batch...
Thinking about batching at your bar? Here are the factors that will tip the scale toward boon or bust for your beverage program... (See also: "The Bounty (or not) of batch mix programs.")
Tipsy traveler's guide to the wine regions of France...
We've all seen the map, but this one lays out the regions with elegant simplicity...
A receipt with every cash transaction?
Should a bar customer receive a receipt with EVERY cash transaction? Watson weighs the pros and cons of this protocol.
How to order a beer in ASIA
Invaluable information for the global pub crawler!
At a glance: the big 8 varietals.
As the popularity of wine continues to wildly grow across the globe, grape varietals have become like International celebrities. Here's the A-LIST team...
Bogus myths of the bar trade...
Does regularly overpouring really increase a bartender's tips? Is selling well product actually more profitable than selling premium brands? How frequently should drinks be comped? The answers to these- and other- questions may surprise you.
Dealing with drunks!
Bar personnel are more often than not woefully under-prepared to deal with problematically intoxicated guests. Here's a proactive guide to managing over-consumption at your bar!
Jiggers, yay or nay?
Are profit figures positively impacted by the use of jiggers? Watson weighs in...
Make the right choice at your bar!
When it comes to theft and staff misconduct, here are the stark options...
Ring it up already!
Find out why 93% is a failing grade in the bar industry... you'll be shocked at how much profit goes down the drain due to negligence in this regard.
Beer to the rescue!
Beer is like the duct tape of the beverage word; it has thousands of incidental uses, including in the garden...
10 signs you're a burnt out bartender!
If you've been in the hospitality biz for awhile, chances are you're all too familiar with these. If not, here's what to watch out for....
Tapping into trouble....
Learn to recognize the signs of draft system trouble before they can seriously undermine your profitability... And to maintain ideal levels of beverage ops profit efficiency: www.sculpturehospitality.com!
Here's the scorecard needed when ordering whiskey these days!
Know your bubbles!
When you're in the mood for Bubbly, here are the world's best options!
The bounty (or not) of batch mix programs!
We're bullish on batches, but before you go ballistic with them, here's some things to think through...
Granted, it's tough to stand out in a crowded applicant pool, but not so sure these are the approaches we'd recommend...
Beer glass guide.
A serious draft program all but demands differentiated glassware these days!
Lance Reed of
BOA Steakhouse (Part I)
From our chat with BOA Steakhouse's (West Hollywood) lively and entertaining Wine Guru, Lance Reed.
Tips from Tyrion.
Had the blogosphere been an option for this witty character, no doubt he would have ruled it!
COULD THIS BE YOUR BAR?
This may seem extreme, but we read accounts like this all too often... COULD THIS BE YOUR BAR?
Leaders vs Managers
Why do some execs have the power to inspire, while others have to pull rank to get their employees in line? This list spells out some of the key reasons.
Common Keg Sizes
Here's a scorecard for keeping these straight, when ordering, receiving, and, of course, inventorying!
COULD THIS BE YOUR BAR?
Starting your shift like this is definitely a drag, but don't bring down your customers too!
Bad, bad bartender... COULD THIS BE YOUR BAR?
Unfortunately we see trick plays like this all the time!
Proof v percent.
What's the deal with "proof," why not simply label with a straight percentage of alcohol? Watson clears up the confusion.
Take out the trash!
You can't expect the approaches of yesterday to compete with the solutions of tomorrow. Catch up to the future with www.sculpturehospitality.com.
The cost of catering to bad customers
Not all customers are created equal. Some deserve extra perks or attention because they pay back with regular patronage and/or positive influence; but what about those that demand extra attention yet don't pay back, or worse yet, actually hurt your business?
On the ball shoppers with some insightful observations!
Shopper's say the darnedest things sometimes...
Watson's wine o' the week
Yes, we admit to fondness for... BIG OAK!
How to cost out your drink menu.
This is every bit as important as costing out your food menu items.
Seven Service Tips!
Seven simple tips to improve service at your bar or restaurant
By the gallon...
Every drop of this is precious... maximize yield and profit with www.sculpturehospitality.com.
Did you know?
There's no such thing as PURE alcohol... you can get pretty close though!
What does - and does NOT - constitute an ice scoop...
Great quotes from Danny Meyer...
From his terrific book, SETTING THE TABLE.
Quotes to lead by...
Ed Catmull's recipe for effective Corporate Leadership is incredibly potent-- and don't make the mistake of thinking it only applies to patently "creative" enterprises!
Fermentation gone wild!
Like many of man's greatest discoveries, champagne happened by accident.
Beer tasting with Barfly!
When it comes to beer... none of us agree!
Syrups have become the supporting players of a serious Mixology program, and none are more fundamental than Grenadine. Trust us, this is DIY recipe will blow away the standard bottled offerings most venues provide!
How the shape of your glass influences your perception and the amount of alcohol poured.
Watson's wine o' the week!
Some occasions demand nothing less than a bottle from wine's most heralded region...