LOSS OF CONTROL -- Running a bar requires making a significant investment in assets, inventory that can disappear without a corresponding sale at an alarming rate. Failing to implement an inventory control system places at risk the capital you've invested in that inventory.
TRACKING POUR COSTS -- Defining your bar's ongoing cost percentages--pour costs--reveals your level of profitability. As your cost of goods sold increases, gross profits decrease. Success behind the bar greatly depends on maintaining and safeguarding your profit margins. No profit, no success.
Monitoring your cost percentages is a basic form of control--the more often you conduct an audit and determine your pour costs, the more control you'll have into your business. If the audit shows a problem, you'll be able to respond quickly and with specific, timely information in-hand.
EMPLOYEES TRAINING
Invest in training your employees that can make the difference in every aspect of your operation. Through their hands pass your cash flow. It is therefore critical to assemble the most professional staff you can.
SLASH MARKETING --
The only marketing some operators do is to reduce prices during happy hour. Strive instead to promote your business from the inside out. People are open and receptive to suggestions on what cocktails to drink. Create bar menus, table tents, wipe off boards on which to market your house specialties. If you've created interesting, delicious signature drinks, make sure you announce your success.
LACK OF LEADERSHIP -- People need direction. Make every effort to become a proactive leader, one who leads by example. Your staff is the engine of your operation, without whom all enterprise ceases. Acknowledge and encourage their efforts.
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