Running a bar or restaurant has never been easy, but the past few years, especially, have made one thing clear: efficiency matters. Rising costs, tighter margins, staffing pressures, and higher guest expectations mean that how your bar operates day to day has a direct impact on profitability.
The good news? Improving performance doesn’t require a full renovation or a complete menu overhaul. Often, the biggest gains come from taking a close look at how your bar works during service - the processes, equipment, and workflows your team relies on every shift.
Many successful venues are focusing on three core principles: craft,...