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BevSpot is an all-in-one online platform for bar inventory management, ordering and price lists. Learn why top bars and restaurants areswitching.
RESOURCES - BEVSPOT
Resources. A simple, free inventory template for your bar, pre-populated with some of the most popular beer, wine, and spirit brands. Maintain your product levels, distributors, sitting inventory levels and more, all on this one spreadsheet. A simple, free inventory template for your restaurant kitchen, pre-populated with example foodproducts
DRINK PRICE TOOL
Use BevSpot’s free online drink pricing tool to make sure you are setting the right prices for all of your drinks and getting the profits your bar needs. HOW TO PRICE A COCKTAIL MENU The Walnut. 1.75 oz Old Overholt Rye = $0.78. 0.5 oz Nux Alpina Walnut Liqueur = $0.89. 0.75 oz Meletti Amaro = $0.42. 1 dash Angostura Bitters = $0.02. 1 dash Regan’s Orange Bitters = $0.02. Total drink cost= $2.12. Now that you know how much this drink costs to make, you can determine what menu price will bring you a reasonable profit. 2. 11 PROVEN TIPS TO CONTROL YOUR BEVERAGE COSTS As a bar manager, this may seem discouraging. But, by making some simple changes, you can effectively control your liquor costs and run a successful establishment. Here are 11 proven tips for lowering your beverage costs. 1. Use pars. Pars represent the minimum amount of product a bar wants to keep in stock at all times. PERMITS/LICENSES NEEDED TO OPEN A BAR, LIQUOR LICENSESEE MORE ONBEVSPOT.COM
DRAFT BEER INVENTORY Here are four ways to count kegs in inventory. 1. The Touch-and-Guess Method. When calculating inventory usage for a bar, factoring in the keg is one aspect that many bartenders struggle with. The touch-and-guess method is the most common industry practice for measuring kegs, but it’s also the least accurate. The touch-and-guess method HOW TO CALCULATE PLATE COSTS: YOUR KITCHEN'S STEP-BY-STEP Calculating Plate Costs. To calculate recipe costs, all you have to do is divide the ingredient cost by how many grams (or other units of measure) are in the purchasing quantity. This gives you the cost per unit of measure, and you can build your recipes from there ingredient by ingredient. Once you’ve determined the cost of a recipe—by HOW TO PRICE YOUR WINE BY THE GLASS Before we dive into the specifics of wine by the glass, let’s briefly cover how to price wine by the bottle. Most on-premise establishments price wine bottles at four to five times the wholesale price of the bottle. (This means a pour cost of ~20-25%, or profit THE 10 MOST-ORDERED BEER BRANDS IN NEW YORK CITY New York City even plays host to a number of highly reputable breweries such as Brooklyn Brewery, Evil Twin, and Sixpoint. With countless world-class beer programs within the city, you would think that the ecosystem of beer in New York City wouldLOGIN | BEVSPOT
BevSpot is an all-in-one online platform for bar inventory management, ordering and price lists. Learn why top bars and restaurants areswitching.
RESOURCES - BEVSPOT
Resources. A simple, free inventory template for your bar, pre-populated with some of the most popular beer, wine, and spirit brands. Maintain your product levels, distributors, sitting inventory levels and more, all on this one spreadsheet. A simple, free inventory template for your restaurant kitchen, pre-populated with example foodproducts
DRINK PRICE TOOL
Use BevSpot’s free online drink pricing tool to make sure you are setting the right prices for all of your drinks and getting the profits your bar needs. HOW TO PRICE A COCKTAIL MENU The Walnut. 1.75 oz Old Overholt Rye = $0.78. 0.5 oz Nux Alpina Walnut Liqueur = $0.89. 0.75 oz Meletti Amaro = $0.42. 1 dash Angostura Bitters = $0.02. 1 dash Regan’s Orange Bitters = $0.02. Total drink cost= $2.12. Now that you know how much this drink costs to make, you can determine what menu price will bring you a reasonable profit. 2. 11 PROVEN TIPS TO CONTROL YOUR BEVERAGE COSTS As a bar manager, this may seem discouraging. But, by making some simple changes, you can effectively control your liquor costs and run a successful establishment. Here are 11 proven tips for lowering your beverage costs. 1. Use pars. Pars represent the minimum amount of product a bar wants to keep in stock at all times. PERMITS/LICENSES NEEDED TO OPEN A BAR, LIQUOR LICENSESEE MORE ONBEVSPOT.COM
DRAFT BEER INVENTORY Here are four ways to count kegs in inventory. 1. The Touch-and-Guess Method. When calculating inventory usage for a bar, factoring in the keg is one aspect that many bartenders struggle with. The touch-and-guess method is the most common industry practice for measuring kegs, but it’s also the least accurate. The touch-and-guess method HOW TO CALCULATE PLATE COSTS: YOUR KITCHEN'S STEP-BY-STEP Calculating Plate Costs. To calculate recipe costs, all you have to do is divide the ingredient cost by how many grams (or other units of measure) are in the purchasing quantity. This gives you the cost per unit of measure, and you can build your recipes from there ingredient by ingredient. Once you’ve determined the cost of a recipe—by HOW TO PRICE YOUR WINE BY THE GLASS Before we dive into the specifics of wine by the glass, let’s briefly cover how to price wine by the bottle. Most on-premise establishments price wine bottles at four to five times the wholesale price of the bottle. (This means a pour cost of ~20-25%, or profit THE 10 MOST-ORDERED BEER BRANDS IN NEW YORK CITY New York City even plays host to a number of highly reputable breweries such as Brooklyn Brewery, Evil Twin, and Sixpoint. With countless world-class beer programs within the city, you would think that the ecosystem of beer in New York City wouldRESOURCES - BEVSPOT
Resources. A simple, free inventory template for your bar, pre-populated with some of the most popular beer, wine, and spirit brands. Maintain your product levels, distributors, sitting inventory levels and more, all on this one spreadsheet. A simple, free inventory template for your restaurant kitchen, pre-populated with example foodproducts
PLANS & PRICING
Want Food and Beverage Plans? If you want to sign up for both a food and a beverage plan, please contact our sales team at. 1-857-276-0349 or email us at sales@bevspot.com and HOW TO PRICE A COCKTAIL MENU The Walnut. 1.75 oz Old Overholt Rye = $0.78. 0.5 oz Nux Alpina Walnut Liqueur = $0.89. 0.75 oz Meletti Amaro = $0.42. 1 dash Angostura Bitters = $0.02. 1 dash Regan’s Orange Bitters = $0.02. Total drink cost= $2.12. Now that you know how much this drink costs to make, you can determine what menu price will bring you a reasonable profit. 2.DRINK MENU DESIGN
You could also strategically place your best cocktails in menu sweet spots (see number 10). 2. Have a separate drink menu. For most establishments, it’s best to offer a separate beer, wine, and cocktail menu. Having a separate drink menu is more practical and does a better job of showcasing your options than an oversized, crowdedmenu does.
PERMITS/LICENSES NEEDED TO OPEN A BAR, LIQUOR LICENSE The first absolutely fundamental certificate any prospective bar owner needs is a business permit. Very simply, this permit grants permission to operate a business. The second is a certificate of occupancy, which certifies that the building itself has been properly maintained and can safely host guests. The third is an Employer Identification BAR TOOLS LISTED & EXPLAINED When cocktails need exact measurements, the jigger is your go-to tool. Speed Opener. Also known as a bar blade, church key, flat, popper, or mamba, the speed opener is used to quickly and easily remove bottle caps from beer bottles. Because it’s double cut, you can open bottles in the upwards or downwards motion. FREE DOWNLOAD: HEALTH INSPECTION CHECKLIST Use this checklist to prepare your bar or restaurant for a health inspection. Whether you’re expecting a visit from a health inspector or you’re simply trying to run a professional and well-managed space, you should routinely carry out a number of essential cleaning and regulatory tasks in your bar. WHICH TIP OUT MODEL IS RIGHT FOR YOUR RESTAURANT? According to the Fair Labor Standards Act, restaurants are only legally required to pay $2.13 an hour for tipped positions (though they can pay up to $5.12 an hour)—this is known as taking a “tip credit.”. If the hourly salary plus tips don’t net out to thestate’s
HOW TO CALCULATE INVENTORY USAGE: THE CONSUMPTION FORMULA Fact #1: Knowing how to calculate and interpret pour costs is critical to your bar’s business.. Fact #2: Achieving a successful pour cost is almost impossible without pricing your drinks appropriately. With hundreds of drink offerings across your wine, spirit, and beer program, and ever-changing product listings and customer preferences, pricing drinks can pose a significant challenge. BAR HEALTH INSPECTION: CHECKLIST OF THINGS NOT TO DO Here are 13 reasons your bar could fail a health inspection, and how to avoid them. 1. You use a glass to scoop ice. In a busy bar scene, it might seem like the quickest way to get some rocks in a glass. But if you knew the potential consequences, you’d think twice before taking this short-cut.LOGIN | BEVSPOT
BevSpot is an all-in-one online platform for bar inventory management, ordering and price lists. Learn why top bars and restaurants areswitching.
RESOURCES - BEVSPOT
Resources. A simple, free inventory template for your bar, pre-populated with some of the most popular beer, wine, and spirit brands. Maintain your product levels, distributors, sitting inventory levels and more, all on this one spreadsheet. A simple, free inventory template for your restaurant kitchen, pre-populated with example foodproducts
DRINK PRICE TOOL
Use BevSpot’s free online drink pricing tool to make sure you are setting the right prices for all of your drinks and getting the profits your bar needs. HOW TO PRICE A COCKTAIL MENU The Walnut. 1.75 oz Old Overholt Rye = $0.78. 0.5 oz Nux Alpina Walnut Liqueur = $0.89. 0.75 oz Meletti Amaro = $0.42. 1 dash Angostura Bitters = $0.02. 1 dash Regan’s Orange Bitters = $0.02. Total drink cost= $2.12. Now that you know how much this drink costs to make, you can determine what menu price will bring you a reasonable profit. 2. 11 PROVEN TIPS TO CONTROL YOUR BEVERAGE COSTS As a bar manager, this may seem discouraging. But, by making some simple changes, you can effectively control your liquor costs and run a successful establishment. Here are 11 proven tips for lowering your beverage costs. 1. Use pars. Pars represent the minimum amount of product a bar wants to keep in stock at all times. PERMITS/LICENSES NEEDED TO OPEN A BAR, LIQUOR LICENSESEE MORE ONBEVSPOT.COM
DRAFT BEER INVENTORY Here are four ways to count kegs in inventory. 1. The Touch-and-Guess Method. When calculating inventory usage for a bar, factoring in the keg is one aspect that many bartenders struggle with. The touch-and-guess method is the most common industry practice for measuring kegs, but it’s also the least accurate. The touch-and-guess method HOW TO CALCULATE PLATE COSTS: YOUR KITCHEN'S STEP-BY-STEP Calculating Plate Costs. To calculate recipe costs, all you have to do is divide the ingredient cost by how many grams (or other units of measure) are in the purchasing quantity. This gives you the cost per unit of measure, and you can build your recipes from there ingredient by ingredient. Once you’ve determined the cost of a recipe—by HOW TO PRICE YOUR WINE BY THE GLASS Before we dive into the specifics of wine by the glass, let’s briefly cover how to price wine by the bottle. Most on-premise establishments price wine bottles at four to five times the wholesale price of the bottle. (This means a pour cost of ~20-25%, or profit THE 10 MOST-ORDERED BEER BRANDS IN NEW YORK CITY New York City even plays host to a number of highly reputable breweries such as Brooklyn Brewery, Evil Twin, and Sixpoint. With countless world-class beer programs within the city, you would think that the ecosystem of beer in New York City wouldLOGIN | BEVSPOT
BevSpot is an all-in-one online platform for bar inventory management, ordering and price lists. Learn why top bars and restaurants areswitching.
RESOURCES - BEVSPOT
Resources. A simple, free inventory template for your bar, pre-populated with some of the most popular beer, wine, and spirit brands. Maintain your product levels, distributors, sitting inventory levels and more, all on this one spreadsheet. A simple, free inventory template for your restaurant kitchen, pre-populated with example foodproducts
DRINK PRICE TOOL
Use BevSpot’s free online drink pricing tool to make sure you are setting the right prices for all of your drinks and getting the profits your bar needs. HOW TO PRICE A COCKTAIL MENU The Walnut. 1.75 oz Old Overholt Rye = $0.78. 0.5 oz Nux Alpina Walnut Liqueur = $0.89. 0.75 oz Meletti Amaro = $0.42. 1 dash Angostura Bitters = $0.02. 1 dash Regan’s Orange Bitters = $0.02. Total drink cost= $2.12. Now that you know how much this drink costs to make, you can determine what menu price will bring you a reasonable profit. 2. 11 PROVEN TIPS TO CONTROL YOUR BEVERAGE COSTS As a bar manager, this may seem discouraging. But, by making some simple changes, you can effectively control your liquor costs and run a successful establishment. Here are 11 proven tips for lowering your beverage costs. 1. Use pars. Pars represent the minimum amount of product a bar wants to keep in stock at all times. PERMITS/LICENSES NEEDED TO OPEN A BAR, LIQUOR LICENSESEE MORE ONBEVSPOT.COM
DRAFT BEER INVENTORY Here are four ways to count kegs in inventory. 1. The Touch-and-Guess Method. When calculating inventory usage for a bar, factoring in the keg is one aspect that many bartenders struggle with. The touch-and-guess method is the most common industry practice for measuring kegs, but it’s also the least accurate. The touch-and-guess method HOW TO CALCULATE PLATE COSTS: YOUR KITCHEN'S STEP-BY-STEP Calculating Plate Costs. To calculate recipe costs, all you have to do is divide the ingredient cost by how many grams (or other units of measure) are in the purchasing quantity. This gives you the cost per unit of measure, and you can build your recipes from there ingredient by ingredient. Once you’ve determined the cost of a recipe—by HOW TO PRICE YOUR WINE BY THE GLASS Before we dive into the specifics of wine by the glass, let’s briefly cover how to price wine by the bottle. Most on-premise establishments price wine bottles at four to five times the wholesale price of the bottle. (This means a pour cost of ~20-25%, or profit THE 10 MOST-ORDERED BEER BRANDS IN NEW YORK CITY New York City even plays host to a number of highly reputable breweries such as Brooklyn Brewery, Evil Twin, and Sixpoint. With countless world-class beer programs within the city, you would think that the ecosystem of beer in New York City wouldRESOURCES - BEVSPOT
Resources. A simple, free inventory template for your bar, pre-populated with some of the most popular beer, wine, and spirit brands. Maintain your product levels, distributors, sitting inventory levels and more, all on this one spreadsheet. A simple, free inventory template for your restaurant kitchen, pre-populated with example foodproducts
PLANS & PRICING
Want Food and Beverage Plans? If you want to sign up for both a food and a beverage plan, please contact our sales team at. 1-857-276-0349 or email us at sales@bevspot.com and HOW TO PRICE A COCKTAIL MENU The Walnut. 1.75 oz Old Overholt Rye = $0.78. 0.5 oz Nux Alpina Walnut Liqueur = $0.89. 0.75 oz Meletti Amaro = $0.42. 1 dash Angostura Bitters = $0.02. 1 dash Regan’s Orange Bitters = $0.02. Total drink cost= $2.12. Now that you know how much this drink costs to make, you can determine what menu price will bring you a reasonable profit. 2.DRINK MENU DESIGN
You could also strategically place your best cocktails in menu sweet spots (see number 10). 2. Have a separate drink menu. For most establishments, it’s best to offer a separate beer, wine, and cocktail menu. Having a separate drink menu is more practical and does a better job of showcasing your options than an oversized, crowdedmenu does.
PERMITS/LICENSES NEEDED TO OPEN A BAR, LIQUOR LICENSE The first absolutely fundamental certificate any prospective bar owner needs is a business permit. Very simply, this permit grants permission to operate a business. The second is a certificate of occupancy, which certifies that the building itself has been properly maintained and can safely host guests. The third is an Employer Identification BAR TOOLS LISTED & EXPLAINED When cocktails need exact measurements, the jigger is your go-to tool. Speed Opener. Also known as a bar blade, church key, flat, popper, or mamba, the speed opener is used to quickly and easily remove bottle caps from beer bottles. Because it’s double cut, you can open bottles in the upwards or downwards motion. FREE DOWNLOAD: HEALTH INSPECTION CHECKLIST Use this checklist to prepare your bar or restaurant for a health inspection. Whether you’re expecting a visit from a health inspector or you’re simply trying to run a professional and well-managed space, you should routinely carry out a number of essential cleaning and regulatory tasks in your bar. WHICH TIP OUT MODEL IS RIGHT FOR YOUR RESTAURANT? According to the Fair Labor Standards Act, restaurants are only legally required to pay $2.13 an hour for tipped positions (though they can pay up to $5.12 an hour)—this is known as taking a “tip credit.”. If the hourly salary plus tips don’t net out to thestate’s
HOW TO CALCULATE INVENTORY USAGE: THE CONSUMPTION FORMULA Fact #1: Knowing how to calculate and interpret pour costs is critical to your bar’s business.. Fact #2: Achieving a successful pour cost is almost impossible without pricing your drinks appropriately. With hundreds of drink offerings across your wine, spirit, and beer program, and ever-changing product listings and customer preferences, pricing drinks can pose a significant challenge. BAR HEALTH INSPECTION: CHECKLIST OF THINGS NOT TO DO Here are 13 reasons your bar could fail a health inspection, and how to avoid them. 1. You use a glass to scoop ice. In a busy bar scene, it might seem like the quickest way to get some rocks in a glass. But if you knew the potential consequences, you’d think twice before taking this short-cut. BEVSPOT: SIMPLE FOOD & BEVERAGE MANAGEMENT SOFTWARE. TRACKLOGINPRODUCTCUSTOMER STORIESPRICINGRESOURCESTHE BLOG Food & beverage management software for inventory, ordering, invoicing and access to your critical sales data. Use restaurant and bar inventory software to grow your business faster.LOGIN | BEVSPOT
BevSpot is an all-in-one online platform for bar inventory management, ordering and price lists. Learn why top bars and restaurants areswitching.
6 TRULY BOSTONIAN COCKTAILS What’s in it: Captain Morgan white, Gosling’s rum, orange, cranberry, pineapple juice, garnished with an orange slice and cherry. It doesn’t get more Boston than this. Faneuil Hall’s Bell In Hand Tavern has been a destination for a cold drink and hot meal since 1795. Cross that with one of Boston’s most historic figures, PaulRevere
THE 10 MOST-ORDERED BEER BRANDS IN NEW YORK CITY New York City even plays host to a number of highly reputable breweries such as Brooklyn Brewery, Evil Twin, and Sixpoint. With countless world-class beer programs within the city, you would think that the ecosystem of beer in New York City would BAR OPENING AND CLOSING PROCEDURES, CLEANING DUTIES Place any remaining fresh fruit/juices into to-go containers labeled with that day’s date. Wipe down your draught beer towers with a clean, warm towel and use a keg-line brush to clean out the ends of the taps themselves. Wipe down the bar top and stools with sanitizer and let air dry. Cap each tap with a rubber faucet cap to protectovernight.
WHICH TIP OUT MODEL IS RIGHT FOR YOUR RESTAURANT? According to the Fair Labor Standards Act, restaurants are only legally required to pay $2.13 an hour for tipped positions (though they can pay up to $5.12 an hour)—this is known as taking a “tip credit.”. If the hourly salary plus tips don’t net out to thestate’s
OLD-FASHIONED: NEW RECIPE IDEAS FOR A CLASSIC COCKTAILOLD FASHIONED WITH A TWISTMODERN OLD FASHIONED RECIPENEW OLD FASHIONED COCKTAILNEWOLD FASHIONED
Preparation: 1. Add honey syrup, bitters, and Aquavit to an Old-Fashioned glass. 2. Stir. 3. Add a large piece of ice or several large cubes and stir to chill. 4. Cut thin swaths of BAR HEALTH INSPECTION: CHECKLIST OF THINGS NOT TO DO Here are 13 reasons your bar could fail a health inspection, and how to avoid them. 1. You use a glass to scoop ice. In a busy bar scene, it might seem like the quickest way to get some rocks in a glass. But if you knew the potential consequences, you’d think twice before taking this short-cut. HOW TO CALCULATE INVENTORY USAGE: THE CONSUMPTION FORMULA Fact #1: Knowing how to calculate and interpret pour costs is critical to your bar’s business.. Fact #2: Achieving a successful pour cost is almost impossible without pricing your drinks appropriately. With hundreds of drink offerings across your wine, spirit, and beer program, and ever-changing product listings and customer preferences, pricing drinks can pose a significant challenge. 5 SITUATIONS WHERE YOU HAVE TO FIRE A BARTENDER BEVSPOT: SIMPLE FOOD & BEVERAGE MANAGEMENT SOFTWARE. TRACKLOGINPRODUCTCUSTOMER STORIESPRICINGRESOURCESTHE BLOG Food & beverage management software for inventory, ordering, invoicing and access to your critical sales data. Use restaurant and bar inventory software to grow your business faster.LOGIN | BEVSPOT
BevSpot is an all-in-one online platform for bar inventory management, ordering and price lists. Learn why top bars and restaurants areswitching.
6 TRULY BOSTONIAN COCKTAILS What’s in it: Captain Morgan white, Gosling’s rum, orange, cranberry, pineapple juice, garnished with an orange slice and cherry. It doesn’t get more Boston than this. Faneuil Hall’s Bell In Hand Tavern has been a destination for a cold drink and hot meal since 1795. Cross that with one of Boston’s most historic figures, PaulRevere
THE 10 MOST-ORDERED BEER BRANDS IN NEW YORK CITY New York City even plays host to a number of highly reputable breweries such as Brooklyn Brewery, Evil Twin, and Sixpoint. With countless world-class beer programs within the city, you would think that the ecosystem of beer in New York City would BAR OPENING AND CLOSING PROCEDURES, CLEANING DUTIES Place any remaining fresh fruit/juices into to-go containers labeled with that day’s date. Wipe down your draught beer towers with a clean, warm towel and use a keg-line brush to clean out the ends of the taps themselves. Wipe down the bar top and stools with sanitizer and let air dry. Cap each tap with a rubber faucet cap to protectovernight.
WHICH TIP OUT MODEL IS RIGHT FOR YOUR RESTAURANT? According to the Fair Labor Standards Act, restaurants are only legally required to pay $2.13 an hour for tipped positions (though they can pay up to $5.12 an hour)—this is known as taking a “tip credit.”. If the hourly salary plus tips don’t net out to thestate’s
OLD-FASHIONED: NEW RECIPE IDEAS FOR A CLASSIC COCKTAILOLD FASHIONED WITH A TWISTMODERN OLD FASHIONED RECIPENEW OLD FASHIONED COCKTAILNEWOLD FASHIONED
Preparation: 1. Add honey syrup, bitters, and Aquavit to an Old-Fashioned glass. 2. Stir. 3. Add a large piece of ice or several large cubes and stir to chill. 4. Cut thin swaths of BAR HEALTH INSPECTION: CHECKLIST OF THINGS NOT TO DO Here are 13 reasons your bar could fail a health inspection, and how to avoid them. 1. You use a glass to scoop ice. In a busy bar scene, it might seem like the quickest way to get some rocks in a glass. But if you knew the potential consequences, you’d think twice before taking this short-cut. HOW TO CALCULATE INVENTORY USAGE: THE CONSUMPTION FORMULA Fact #1: Knowing how to calculate and interpret pour costs is critical to your bar’s business.. Fact #2: Achieving a successful pour cost is almost impossible without pricing your drinks appropriately. With hundreds of drink offerings across your wine, spirit, and beer program, and ever-changing product listings and customer preferences, pricing drinks can pose a significant challenge.PLANS & PRICING
Want Food and Beverage Plans? If you want to sign up for both a food and a beverage plan, please contact our sales team at. 1-857-276-0349 or email us at sales@bevspot.com andPLANS & PRICING
MOST POPULAR. $1,428. Per Annually. BILLED ANNUALLY. Standard. Increase efficiency with key insights and recommendations. Starter features, plus: Inventory & costs of OLD-FASHIONED: NEW RECIPE IDEAS FOR A CLASSIC COCKTAIL There are certain cocktails that are timeless. When someone orders one, you can picture each ingredient and the exact preparation. You know the glass, the garnish, and whether to shake or stir.. One of these classic cocktails is the Old-Fashioned.. This iconic drink seriously is old fashioned. In fact, it has been around since the early 1800s when the private social club, Pendennis, was WHICH TIP OUT MODEL IS RIGHT FOR YOUR RESTAURANT? According to the Fair Labor Standards Act, restaurants are only legally required to pay $2.13 an hour for tipped positions (though they can pay up to $5.12 an hour)—this is known as taking a “tip credit.”. If the hourly salary plus tips don’t net out to thestate’s
PERMITS/LICENSES NEEDED TO OPEN A BAR, LIQUOR LICENSE The first absolutely fundamental certificate any prospective bar owner needs is a business permit. Very simply, this permit grants permission to operate a business. The second is a certificate of occupancy, which certifies that the building itself has been properly maintained and can safely host guests. The third is an Employer Identification 11 PROVEN TIPS TO CONTROL YOUR BEVERAGE COSTS As a bar manager, this may seem discouraging. But, by making some simple changes, you can effectively control your liquor costs and run a successful establishment. Here are 11 proven tips for lowering your beverage costs. 1. Use pars. Pars represent the minimum amount of product a bar wants to keep in stock at all times. HOW-TO DO LIQUOR INVENTORY AT YOUR BAR OR RESTAURANT Arrange the spreadsheet according to the way your alcohol is set out on the bar. This will save you from having to pull all the bottles on top of the bar and arrange them alphabetically. Start at the front bar. Count the bottles the way they’re positioned and, if needed, filter them alphabetically on the spreadsheet when you’re done.DRINK PRICE TOOL
Use BevSpot’s free online drink pricing tool to make sure you are setting the right prices for all of your drinks and getting the profits your bar needs. FREE DOWNLOAD: HEALTH INSPECTION CHECKLIST Use this checklist to prepare your bar or restaurant for a health inspection. Whether you’re expecting a visit from a health inspector or you’re simply trying to run a professional and well-managed space, you should routinely carry out a number of essential cleaning and regulatory tasks in your bar.CUSTOMER STORIES
BevSpot Beverage is a crucial part of the inventory and ordering process at all three Smoke Shop locations. “We take inventory weekly on Monday morning at each restaurant. That is done by our beverage director,” Ian explains. “He will start at each location and enter the inventory counts into BevSpot as his bar manager calls out itemsand
LOGIN | BEVSPOT
BevSpot is an all-in-one online platform for bar inventory management, ordering and price lists. Learn why top bars and restaurants areswitching.
6 TRULY BOSTONIAN COCKTAILS The Spot: Bell In Hand The Drink: Paul Revere Punch What’s in it: Captain Morgan white, Gosling’s rum, orange, cranberry, pineapple juice, garnished with an orange slice and cherry It doesn’t get more Boston than this. Faneuil Hall’s Bell In Hand Tavern has been a destination for a cold drink and hot meal since 1795. OLD-FASHIONED: NEW RECIPE IDEAS FOR A CLASSIC COCKTAILOLD FASHIONED WITH A TWISTMODERN OLD FASHIONED RECIPENEW OLD FASHIONED COCKTAILNEWOLD FASHIONED
There are certain cocktails that are timeless. When someone orders one, you can picture each ingredient and the exact preparation. You know the glass, the garnish, and whether to shake or stir.. One of these classic cocktails is the Old-Fashioned.. This iconic drink seriously is old fashioned. In fact, it has been around since the early 1800s when the private social club, Pendennis, was BAR OPENING AND CLOSING PROCEDURES, CLEANING DUTIES BevSpot provides a typical bar opening and closing checklist for rookie bar managers to use or build off from for their bars. THE 10 MOST-ORDERED BEER BRANDS IN NEW YORK CITY The Big Apple is often seen as a modern-day Mecca when it comes to trends in the hospitality industry. With this in mind, it comes to no surprise that the craft beer movement that has impacted the landscape throughout the country would already be felt here. 6 SKILLS EVERY BARBACK SHOULD MASTER (AND HOW TO TRAIN The best ways to train up your barbacks for success. On the surface, a barback can seem like a thankless job. Whether they’re restocking the bar, folding napkins, checking off bar opening and closing procedures, or changing kegs, it’s certainly not the most glamorousbar gig.
BAR HEALTH INSPECTION: CHECKLIST OF THINGS NOT TO DO If you’ve worked in the industry, you probably know what it’s like to prepare for the dreaded “health inspection” day. You run around scrubbing all visible surfaces, telling everyone to wash their hands, and checking the temperature of every fridge. WHICH TIP OUT MODEL IS RIGHT FOR YOUR RESTAURANT? Why the right tip out model is a make or break issue. There’s no shortage of hot debate over the ideal tip out model for a restaurant. Your investors, business partners, accountant, GM, definitely FOH staff, and even BOH staff will have opinions. And it’s no wonder. HOW TO CALCULATE INVENTORY USAGE: THE CONSUMPTION FORMULA Fact #1: Knowing how to calculate and interpret pour costs is critical to your bar’s business.. Fact #2: Achieving a successful pour cost is almost impossible without pricing your drinks appropriately. With hundreds of drink offerings across your wine, spirit, and beer program, and ever-changing product listings and customer preferences, pricing drinks can pose a significant challenge. 5 SITUATIONS WHERE YOU HAVE TO FIRE A BARTENDERLOGIN | BEVSPOT
BevSpot is an all-in-one online platform for bar inventory management, ordering and price lists. Learn why top bars and restaurants areswitching.
6 TRULY BOSTONIAN COCKTAILS The Spot: Bell In Hand The Drink: Paul Revere Punch What’s in it: Captain Morgan white, Gosling’s rum, orange, cranberry, pineapple juice, garnished with an orange slice and cherry It doesn’t get more Boston than this. Faneuil Hall’s Bell In Hand Tavern has been a destination for a cold drink and hot meal since 1795. OLD-FASHIONED: NEW RECIPE IDEAS FOR A CLASSIC COCKTAILOLD FASHIONED WITH A TWISTMODERN OLD FASHIONED RECIPENEW OLD FASHIONED COCKTAILNEWOLD FASHIONED
There are certain cocktails that are timeless. When someone orders one, you can picture each ingredient and the exact preparation. You know the glass, the garnish, and whether to shake or stir.. One of these classic cocktails is the Old-Fashioned.. This iconic drink seriously is old fashioned. In fact, it has been around since the early 1800s when the private social club, Pendennis, was BAR OPENING AND CLOSING PROCEDURES, CLEANING DUTIES BevSpot provides a typical bar opening and closing checklist for rookie bar managers to use or build off from for their bars. THE 10 MOST-ORDERED BEER BRANDS IN NEW YORK CITY The Big Apple is often seen as a modern-day Mecca when it comes to trends in the hospitality industry. With this in mind, it comes to no surprise that the craft beer movement that has impacted the landscape throughout the country would already be felt here. 6 SKILLS EVERY BARBACK SHOULD MASTER (AND HOW TO TRAIN The best ways to train up your barbacks for success. On the surface, a barback can seem like a thankless job. Whether they’re restocking the bar, folding napkins, checking off bar opening and closing procedures, or changing kegs, it’s certainly not the most glamorousbar gig.
BAR HEALTH INSPECTION: CHECKLIST OF THINGS NOT TO DO If you’ve worked in the industry, you probably know what it’s like to prepare for the dreaded “health inspection” day. You run around scrubbing all visible surfaces, telling everyone to wash their hands, and checking the temperature of every fridge. WHICH TIP OUT MODEL IS RIGHT FOR YOUR RESTAURANT? Why the right tip out model is a make or break issue. There’s no shortage of hot debate over the ideal tip out model for a restaurant. Your investors, business partners, accountant, GM, definitely FOH staff, and even BOH staff will have opinions. And it’s no wonder. HOW TO CALCULATE INVENTORY USAGE: THE CONSUMPTION FORMULA Fact #1: Knowing how to calculate and interpret pour costs is critical to your bar’s business.. Fact #2: Achieving a successful pour cost is almost impossible without pricing your drinks appropriately. With hundreds of drink offerings across your wine, spirit, and beer program, and ever-changing product listings and customer preferences, pricing drinks can pose a significant challenge. 5 SITUATIONS WHERE YOU HAVE TO FIRE A BARTENDERPLANS & PRICING
Want Food and Beverage Plans? If you want to sign up for both a food and a beverage plan, please contact our sales team at 1-857-276-0349 or email us at sales@bevspot.com andRESOURCES - BEVSPOT
Tools, Bar Inventory Spreadsheet. A simple, free inventory template for your bar, pre-populated with some of the most popular beer, wine,and spirit brands.
OLD-FASHIONED: NEW RECIPE IDEAS FOR A CLASSIC COCKTAIL There are certain cocktails that are timeless. When someone orders one, you can picture each ingredient and the exact preparation. You know the glass, the garnish, and whether to shake or stir.. One of these classic cocktails is the Old-Fashioned.. This iconic drink seriously is old fashioned. In fact, it has been around since the early 1800s when the private social club, Pendennis, wasPLANS & PRICING
Want Food and Beverage Plans? If you want to sign up for both a food and a beverage plan, please contact our sales team at 1-857-276-0349 or email us at sales@bevspot.com and WHICH TIP OUT MODEL IS RIGHT FOR YOUR RESTAURANT? Why the right tip out model is a make or break issue. There’s no shortage of hot debate over the ideal tip out model for a restaurant. Your investors, business partners, accountant, GM, definitely FOH staff, and even BOH staff will have opinions. And it’s no wonder.DRINK MENU DESIGN
Drink menu design is an essential tool for running a profitable beverage program. It’s one of the first things customers see when they visit your website or when they’re seated at 11 PROVEN TIPS TO CONTROL YOUR BEVERAGE COSTS Controlling your expenses is essential if you want to run a profitable bar. If you blindly price your drinks, lose track of sitting inventory, make inaccurate estimates of how much product to order, fail to create and enforce pour policies, or make other managerial mistakes, your costs will rise and your profits will plummet. As a bar manager, this may seem discouraging. PERMITS/LICENSES NEEDED TO OPEN A BAR, LIQUOR LICENSE Opening a bar? This primer on the complicated licensing process will help you along in your journey from patron to publican While nursing a cocktail at the end of a sluggish workweek, one bored office worker turns to her friend, another bored office worker, and says, “Weshould open a
DRINK PRICE TOOL
Use BevSpot’s free online drink pricing tool to make sure you are setting the right prices for all of your drinks and getting the profits your bar needs. HOW-TO DO LIQUOR INVENTORY AT YOUR BAR OR RESTAURANT December 2017: We’ve created a new and improved version of this blog post, Bar Inventory and Usage for Beginners. Check it out now! There are few tasks in the restaurant and bar industry more dreaded thanliquor inventory.
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BAR AND RESTAURANT MANAGEMENT MADE SIMPLE Food and beverage management software for inventory, ordering, invoicing and access to your establishment’s critical sales data. So you can grow your business faster—from anywhere. Start free or schedule time with a product specialist INTEGRATIONS SEE ALL INTEGRATIONS WHY YOU’LL LOVE BEVSPOT70% REDUCTION
in time spent on inventory on average50% LESS
sitting inventory reported on average1 PLACE
to manage multiple locations WHAT YOU CAN DO WITH BEVSPOT SEE HOW IT WORKS TAKE INVENTORY ANY TIME, ANY WHERE. Take inventory faster than ever with shelf to sheet sorting, custom storage areas, offline mode and more. Learn more about inventory ORDER CONFIDENTLY IN JUST ONE CLICK, NO MATTER WHERE YOU ARE. Order from your vendors right in BevSpot, and use features like Smart Cart and Expected Inventory to fill your cart based on weekly usage orpars.
Learn more about ordering MASTER YOUR COST PERCENTAGE WITH RECIPES AND MENU ITEMS. Easily create and manage recipes, track cost percentage and ingredient price changes, then swap ingredients in and out of recipes to create the tastiest and most profitable menu for your business. Learn more about recipe costing GET FAST AND INSIGHTFUL ANALYTICS TO HELP YOU MANAGE YOUR BUSINESS. Our reports include helpful charts and graphs making it easy to track and compare sitting inventory and COGS. Our price tracker shows price fluctuations overtime and helps you to identify opportunities to save. Learn more about reporting MONITOR ITEM-LEVEL VARIANCE AND MENU PROFITABILITY. BevSpot connects sales and inventory to your POS system for a complete picture of what you’re selling. Learn more about sales This system is so insanely easy. I’ve worked with a bunch of other systems and nothing has been this easy before.- JOHN GALENO, GM
TONNO - WAKEFIELD RESURRECTION It was really easy to contact the onboarding team whenever we needed to. The training calls really helped to get us up to speed. - RYAN VERMILLION, ASST. FOOD & BEVERAGE MANAGER MARRIOTT AT WEST DES MOINES It’s easy to use. Inventory is a breeze. Ordering is super easy. Ilove it!
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HILTON GARDEN INN
Very user friendly with a lot of options to help, along with the BevSpot team! BevSpot has been huge for myself during our opening!- THOMAS CARLAND
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