Tips for cutting overhead in your bar/pub?

Question

Anyone got any inventive ideas for cutting overhead in the bar/pub business?

Answer 1

Bars lose money when people stop using shot glasseses to measure, over pour, waste as it ends up on the floor. You need to impress on your bartenders even when really busy, go back to basics. People can and will wait for drinks. Make sure people are paying, a no brainer. Often in bars when it gets really busy, people but in front of others, and will walk off with drinks they didn' t pay for, over time, it costs you and the staffers. Also, don't open on nights you are slow. Friday, Sats. are the best nights, let local bands test the waters in your place. Lots cheaper, and it gives them a chance to be heard. Never cut staff, cut entrace fees. You will get more people to come in, buy drinks, and stay. If you serve food, skip the buffets. Way too costly. Instead, have a few good hors d' ouvres. Got it?

Answer 2

1.  As bad as this may sound, wach your staff.  Over volume and free drinks for friends can kill a bar.  

2.  Also if you serve food make sure ingredients are able to serve more than one purpose.  

Make mixed drinks with shot glass rater in glass that drink will be served in.  this is a great way to control the amount of liquor that tenders are putting into drinks.

Answer 3

weigh your liquor.  do not serve draft you lose hundreds in foam. always have a one drink min. if you zoned you poker machaines please get them .

Answer 4

Give a class in serving techniques and how to pour the correct amount.