If you’ve been dreaming ever since you were a child about how you could make a restaurant fail quickly, and you’re ready to walk the walk and take some serious action to make your dream a reality, I’m here for you. Here are 11 highly-effective and powerful tactics that will help you drive your restaurant business into the ground faster …
If I had a nickel for every time someone asked me how to lower their bar and food cost percentage, I could have purchased my bourbon Slushee machine by now, but since nobody gives me nickels for such questions, I’ll have to be content with mixing my bourbon up with ice in a blender. Nevertheless, I have …
7 Ways to Lower Your Bar & Food Cost % Immediately (Training Video) Read More »
“Pffft…Corporate restaurants” (imagine my best scoffing declaration of disgust)! You want to know how to suck the soul from a perfectly good restaurant and bludgeon its culture to bloody oblivion? Turn it over to a corporation and watch its livelihood being sucked from it like a vampire draining his victim until he/she is pale and bloodless. Ok, sorry, …
Back in 2006 a terrible mistake was made when the owner of the bar/club I was working at told me that I was the new full time manager for the bar/restaurant. Not that I wasn’t grateful, or even excited to be offered the position. I was a fantastic head bartender with a great following of …
January 9, 2018 |Dave Allred, Bar Patrol Last week I had the privilege of being interviewed by Eric Cacciatore of Restaurant Unstoppable, the #1 podcast in the restaurant industry. Eric is a monster when it comes to helping bar & restaurant owners succeed. I’m very impressed by what he’s done. My podcast interview was #423, …
Restaurant Unstoppable: Succeed by Raising Standards With Dave Allred Read More »
January 5, 2018 |Dave Allred When I started out with Bar Patrol locally here in the San Francisco Bay Area implementing bar inventory and alcohol control systems, I had the privilege of working with quite a few corporate restaurant chains, helping them pinpoint their losses in order to lower their pour cost and variance percentages. …
How One Beverage Director is Costing a National Chain Restaurant Millions Read More »
December 12, 2017 |Dave Allred I want you to do me a favor. After you read this post and watch the video below, I want you to go pour test your bartenders and see how many of them are able to accurately pour a 1.5 oz. shot. You’ll be shocked at the inconsistency. Or maybe …
How to Train Your Bartenders to Free Pour Like a Pro Read More »
November 17, 2017 |Dave Allred I do my best from day-to-day to offer advice, information and resources to help bar owners and managers succeed at a top level. In fact, there is an ocean of knowledge out there that is helpful, some better than others. But here’s what you need to know about running a bar …
Why Your Bar or Restaurant Will Fail Without This One Factor Read More »
I wasn’t aware of this very important concept during my years as a bar manager. It wasn’t until I started Bar Patrol that I started really analyzing the balance between controlling costs and providing a fair value to the guest, because as an owner we want both. You can’t give away the house just to …
Bar Management Tips: The Power of Perceived Value Read More »
Do you have any idea how many oz. your bartenders are pouring in their martinis? You’d better find out or you might just go broke. In this episode of The Ask Dave Show, I talk about martini pours, glass size and how many oz. your bartenders should be pouring so your guests are happy and …