10 Rules of a Resilient Restaurant

Restaurant résilient

One of the key takeaways for business owners during the pandemic has been the importance of being able to adapt to change and unforeseen events. Restaurants have amazed us all with their innovative strategies and determination during a period when the chances of closure were at a much higher risk. Communities have banded together to…

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11 best bar tools for bartenders

Meilleurs outils bar

Bar tools make the life of bartenders a lot easier. You’ll need to invest in some cocktail preparation tools if you’re serious about making the best cocktails. The best bar tools can help you mix, squeeze, strain, and pour delicious drinks, whether you’re a rookie bartender or a seasoned pro. Keep reading to discover the…

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Bar management guide | How to run a successful bar

Gérer un bar avec succès

The restaurant, bar and hospitality industries are more competitive than ever, meaning that as a business owner, you need to do everything you can to optimize the success of your bar.  Since the restrictions from the pandemic have been lifted, consumers are more eager than ever to get out there and spend their money in…

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Why you should not ignore your inventory par levels

Niveau d'inventaire nominal

One important thing to consider when looking at inventory PAR levels is not just what the price per unit is. An important factor is how long that equipment has been in service. Changes in your manufacturing process are inevitable, and they eventually lead to equipment getting worn out and that equipment being replaced. After reading…

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How to calculate inventory turnover ratio

Comment calculer le taux de rotation de l’inventaire

What is inventory turnover?  Inventory turnover refers to how often a restaurant sells and has to restock their inventory. A high inventory turnover means you are selling things at a quick rate. It also gives you insight into your purchasing habits and whether you are over or under buying your inventory.  When calculating inventory turnover…

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Liquor cost guide | How to calculate beverage cost?

Cout des boissons

What is beverage cost? Beverage cost is a ratio that compares the cost of alcohol sales with total alcohol sales for a given period of time. It allows you to see what percentage of your selling cost you are using in order to make a drink. For example, if you used 25 cents worth of…

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How to control food cost in your restaurant?

How to control food cost

Running a successful restaurant business is not an easy task. In addition to ensuring your kitchen is making delicious food and your front of house employees are creating an enjoyable customer experience, you also need to keep track of your finances and the overall cost of running your restaurant or bar. At the end of…

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How often should a bar take inventory?

inventaire Bar

When it comes to the optimal frequency of bar inventory counts, there is no exact science. This must be dictated by your bar’s specific needs and the objectives you want to accomplish through the inventory process. If a bar does not have an automated liquor inventory system that accurately measures what was poured vs. what…

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6 Restaurant Inventory Tips to Run your Business Successfully

nventaire restaurant

Managing a restaurant presents many challenges. One of the most important aspects is knowing how to track your inventory. As part of supply chain management, inventory management includes aspects such as control and monitoring of orders, stockpiling and control of the number of products to be sold and stored, the implementation of automated inventory management…

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