Liquor Shrinkage: [lik-er shring-kij] The variance between what a bartender pours and what he/she rings up to the Point-of-Sale system Liquor shrinkage is the oldest challenge of every bar owner, because unless you are standing in the bar yourself, it is impossible to be sure that every ounce of liquor being poured actually gets rung … Continue reading
My Suxessbar colleagues and I were out this last weekend and did some “market study” barhopping. You can’t work in a hospitality related industry and not enjoy visiting bars. One of the bars we stopped in is a newly opened place on the far side of Lincoln Road. It was a beautiful place with a … Continue reading
Who hasn’t worked as a waiter or a bartender before, it’s almost like a right of passage for most of us to at least have worked part-time in some form of hospitality establishment at some point in our lives. Personally I find it to be a distinguished mark of excellence if someone that I am … Continue reading
A common misconception in the food service business is that booking live music takes more time and effort than it’s worth. The process of finding bands, paying them, and providing enough space for them to perform can be a distraction at best and a downright money loser at worst, or so the theory goes. Yet … Continue reading
When developing the price lists for your bar, your goal is to establish a set of prices that will yield the highest potential profit margins and cause the products to sell at their optimum sales volume. The trick is to make pricing lists user friendly. This reduces employee pricing errors. Your research and hard work … Continue reading
Gauging whether you are running a successful restaurant has a lot to do with whether or not you have money in the bank at the end of the day. And all too often you don’t! Well..don’t worry !!! You have a secret weapon; your bar. What do I mean? The typical restaurant probably runs about … Continue reading
Master mixologist Alex Ott has traveled all over the world, learned from the best in the industry and created cocktail lists for revered restaurants and bars around the globe including Sushi Samba in New York, Miami and Chicago; Buddha Bar in New York and Paris. We recently joined Alex at an Ecco Domani sponsored winetail’s … Continue reading
WHY IS SUXESSBAR DOING THIS? We at Suxessbar are in the business of serving the bar industry. Visiting potential bar clients, we cozy up to the bar, have a seat, order a drink and apply our deep bar analytical skills to analyze their bar needs and match our bar solutions to them. We’ve also decided … Continue reading
Shifting Your Paradigm to Manifest Maximum Liquor Revenues It’s that time of year again in Miami, where one place after the other closes it’s doors. Now Miamians know that the churn of establishments in their lively city is part of a perpetual cleansing and rejuvenating process that keeps it vibrant and young. Many of us … Continue reading