Barmetrix is thrilled to announce the opening of a second office in Florida! Giovanny Josepha has partnered with Barmetrix—the hospitality industry’s leading liquor inventory and consulting firm—to spearhead the new Fort Lauderdale office. Gio is an entrepreneur and Marine Corps Veteran who transitioned to the Miami hospitality industry in 2014. He is most proud of his involvement with the Better Days bar concept out of Miami, where he was integral in creating the culture that led the venue to its accolades and achievements over the years. In his spare time, Giovanny enjoys traveling and ..read more

This content is password protected. To view it please enter your password below: Password: The post Protected: Liquor Inventory Experts Now Serving Dallas Bars and Restaurants appeared first on Bar and Restaurant Coach ..read more

This content is password protected. To view it please enter your password below: Password: The post Protected: Liquor Inventory – The Ultimate Guide for Bars and Restaurants | Barmetrix appeared first on Bar and Restaurant Coach ..read more

This content is password protected. To view it please enter your password below: Password: The post Protected: In the Time of the Turtle— Be a Shark! appeared first on Bar and Restaurant Coach ..read more

This content is password protected. To view it please enter your password below: Password: The post Protected: Coronavirus COVID-19 Contingency Plan for Bar and Restaurant Operators appeared first on Bar and Restaurant Coach ..read more

What is a Performance Improvement Plan? Great question—but before we get to what it is—let’s talk about why you need one. If you read the headline, the obvious reason is to save 80 Grand, right? Hang on, we’ll get to that… The short answer is this: It’s not just a “plan”— it’s part of a strategic process to strengthen your business. In earlier posts, here and here, we talked about the importance of effective communication, and how owners and managers can create great alignment within their businesses to make sure the whole team is on the same page—pushing for the same goals. Once the foundati ..read more

The rising cost of labor is no longer just a matter of profitability—it’s becoming a matter of survival. If you’re not faced with serious labor challenges in your bar or restaurant operation right now, let me assure you—they’re on the horizon! It’s not just for us in the hospitality industry—rising labor costs are at an epidemic proportion across all businesses—large and small. There was a time in my career when I was part of an organization that needed to find FIFTY MILLION DOLLARS within its own walls, to repurpose to another segment of the business which was in dire need of funding. During ..read more

What’s the most important tool for a leader, manager or owner of a business? Hands down, it’s the ability to effectively communicate. Wouldn’t it be great if you could simply say a thing to people—just once…and it would stick? Ah, but that’s just not real life. Fortunately, Dave is back with another proven strategy gleaned from his decades of experience as a Fortune 500 executive. Communicating Ideas, Instruction and Insights to Your Team You Don’t Know What You Don’t Know Most of the time, people in leadership believe their teams have a keen understanding about the mission, about directives ..read more

Is everyone on your team in alignment? Are they on the same page when it comes to what’s important for YOU, as the business owner or manager? There’s often a huge disconnect between what we think everyone knows, and what everyone actually knows. And that kind of thinking could be is definitely an obstacle to success in your business. Your messaging, and how it’s delivered to your staff, makes a difference for your productivity and profitability. The Gap The driving force for success in your business is your ability to focus on the few things that really matter to you as an owner or manager. B ..read more

Often when we think of liquor inventory control, our minds go to behind the bar. To take it one step further, the default-mode for most bar and restaurant operators is to attribute inventory loss to staff. If we’re not careful, we can wrongly place blame on our team members for over-pouring select guests, comping too many drinks, broken bottles, or outright theft. Liquor Inventory Control Starts at the Backdoor Liquor inventory control and loss prevention begins when products arrive at your venue. In our video today, we’ll share four simple (but crazy-effective) practices you can implement TOD ..read more