Running a hospitality business can mean that you have good cash flow. After all, you normally purchase your items on 30 days credit, sell them for cash, bank the cash and pay the suppliers the following month.
In an ideal situation, this is how it remains, however most businesses are not ideal situations and cash flow is limited for a number of reasons. If you find it difficult to make the payments demanded of you each month, you know you have a cash flow problem.
In this video, I… Continue
We got a question in at Ask Barry about how to deal with staff members who have been there for 25 years and can’t be trained! It seems like the question comes from a bar owner who has recently taken over a premises complete with staff.
Here are the points you need to consider before making a final… Continue
I recently met with Patrick McDermott, the Managing Director of Ireland’s Leading Stocktaking and Invetory Control Company for bars, Stocktaking.ie and I asked him why it is that the bar managers or bar staff should not be involved in the inventory count in the… Continue
I was recently asked my advice by the owner of a small town center pub in Yorkshire, England (at http://www.thebarblogger.com/askbarry) about what to do to increase footfall in the premises despite the presence of a large chain pub on the same street that had dropped their prices considerably.
Whilst walking through the countryisde of Kildare in Ireland recently I stumbled upon one of the most unique bars I had ever seen.
What you’re seeing here is a 40 foot long container complete with Murphy’s Irish Stout sign, two picnic tables on the roof, a ladder on the side to climb up and out of view are a number of beer kegs lying around! There’s even an overturned patio heater up there for when it gets cold!!!
Moran’s Oyster Cottage in Clarinbridge in the west of Ireland is one of the most famous oyster restaurants in the world. Seven successive generations of the Moran family have run the restaurant which counts U2 among their happy customers!
I met with Michael Moran, a world champion oyster opener, who runs the family business and asked him what brings customers back again and again. Oh, and I tried the Oysters too….of… Continue
Over the last seven days more than 1400 bars and restaurants followed the 7 Day Roadmap to a Profitable 2010. Amazing action has been taken by an amazing group of hospitality business owners. I have been inundated with questions about various parts of the program, so I have decided to use video to answer all of your questions.
You might have a question about Twitter for your bar, or you might want to know… Continue
According to the 7 Day Weather forecast for the United States, we are all in for more snow, colder conditions and more businesses and schools closed until this ice age passes.
While this is an obvious hardship to huge numbers of businesses and people, I want to look at it another way. I want to use the next 7 days to action all aspects of my business so that by the end of the week and the cold spell I will have both set and documented my goals!
I have put together a short video… Continue
The Bodega in Columbus, Ohio is an eatery, a bar, a carry-out, and a coffee shop all rolled into one.
It’s your corner store with a little bit of everything, a casual, neighborhood shop that is reflective of it’s location and its atmosphere. And they use Twitter. They use Twitter very well. They talk to their customers, mention when they have tapped a new keg or barrel of whiskey, share cocktail picks and keep their… Continue
Being the hospitality professionals that you all are, I know I’m probably preaching to the converted, however, it’s always helpful to be reminded sometimes of those things that seem less important in the grand scheme of things, yet can have a big impact on your business.
I’m talking about the customer dining alone, the solitary figure in your bar or dining room. This is the customer you need to pay that little bit more attention to. He’s… Continue
Rita's Italian Ice has awarded franchise and area development agreements for Kansas and the Kansas City area, which extends to the Missouri side of the city, to franchisees and local residents Jay Miller, Jeff Miller and Pat Reilly.
Restaurant sales posted a solid gain in March, and bounced back completely from the recent soft patch. Eating and drinking place sales totaled $47.3 billion on a seasonally-adjusted basis in March, up 1.1 percent from February's upward-revised sales volume of $46.8 billion, according to preliminary figures from the U.S. Census Bureau.
McAlister's Deli announced it has signed a development agreement with an experienced multi-unit operator to develop three restaurants in the Cleveland, Ohio, area - the brand's first locations in the market.
The company has commenced a search for Mr. Hope’s successor, reviewing both internal and external candidates. Mr. Hope will assist in the transition of duties to an interim CFO and will remain a consultant to the company through the summer.
If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.
Puberty is an awkward time for just about everybody, but for transgender teens it can be a nightmare, as they grow overnight into bodies they aren't comfortable with. In a heartfelt talk, endocrinologist Norman Spack tells a personal story of how he became one of the few doctors in the US to treat minors with hormone replacement therapy. By staving off the effects of puberty, Spack gives trans teens the time they need. (Filmed at TEDxBeaconStreet.)
The parenting section of the bookstore is overwhelming—it's "a giant, candy-colored monument to our collective panic," as writer Jennifer Senior puts it. Why is parenthood filled with so much anxiety? Because the goal of modern, middle-class parents—to raise happy children—is so elusive. In this honest talk, she offers some kinder and more achievable aims.
Within each of us are two selves, suggests David Brooks in this meditative short talk: the self who craves success, who builds a résumé, and the self who seeks connection, community, love -- the values that make for a great eulogy. (Joseph Soloveitchik has called these selves "Adam I" and "Adam II.") Brooks asks: Can we balance these two selves?
What drove David Sengeh to create a more comfortable prosthetic limb? He grew up in Sierra Leone, and too many of the people he loves are missing limbs after the brutal civil war there. When he noticed that people who had prosthetics weren’t actually wearing them, the TED Fellow set out to discover why — and to solve the problem with his team from the MIT Media Lab.