3 Easy Bar Menu Changes to Make More Money

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Last Sunday, I went to a local, neighborhood bar, the Grafton Pub in Lincoln Square with friends. It was definitely one of those, “Hmmm, I’m bored and it’s the middle of the day” decisions, and I was hungry. I would have ordered some food, but I hadn’t ever been to this bar (which was really laid back and had a great waitstaff, by the way). My friends, who are regulars at the Grafton looked at the bar menu, complained that their favorite burger had been taken off the menu, and said “Wow, they really raised the prices on this food.” Then they snapped their shared menu shut and ordered a single beer and a single cider.

After that comment, I somehow didn’t feel inspired to order any food either.

Do you ever wonder why your regulars don’t order food anymore? Have you noticed that your bar menu just keeps getting less and less popular? It might be that your bar regulars are the type of people who want a nice side of whiskey with their, er, whiskey, or it might be that your bar menu needs to be updated. Here are some ideas to get your regulars ordering food again. Grafton, listen up. Read more

Why Google Hates Your Bar

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People who are looking for a cool bar to go to usually look on Google. This is why it’s so important to show up within the first few pages (preferably the first page) of a Google search.

Some bars succeed on Google, and some fail, and if you’re reading this post, I have the feeling that yours is failing. I’m here with some good news for you though, your bar doesn’t have to fail. There’s one proven trick that works every time, just so long as you deliver on it… Read more

Wine Dispensers (And Other Wine Preservation Dilemmas)

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There’s a joke that generally goes something like this: “Someone told me I could make ice cubes from leftover wine. I’m confused…what’s leftover wine?” Of course, if you’re a bar or restaurant owner, you may not be laughing, as you know that having just the right amount and variety of wine for your clientele can be pretty tricky. You don’t want to run out of what patrons want, but you also don’t want to be stuck with inventory that’s not moving fast enough – especially once the bottle has been opened. You could steer away from offering wines by the glass, but will you alienate patrons who aren’t willing to order a whole bottle? As discussed previously here, a partial solution can be to offer specific pairings or wine flights to help move your inventory according to your needs.

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What’s the Story of Your Wine?

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When your customers decide to buy a bottle of your wine, they are, in essence, gambling. They put their money on the table with the belief that the wine they’re ordering will be great. Sometimes, your customers are amazed by the wine they place their bet on, sometimes they think it’s okay, and sometimes they make the wrong choice and they flat-out hate it. When that happens, they’ll never come back to your restaurant again, no matter how good your food is.

Because wine has become such an intimidating drink, and because so many of your customers are too nervous to make such an expensive bet, you aren’t selling as much wine as you’d like. How can you fix this? You can make your wine relatable to your customers by sharing each bottle’s story. Read more

Top 5 Restaurant Choices for Dine Around Seattle

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Dine Around Seattle is a twice-yearly month-long restaurant extravaganza, in which  over 50 restaurants offer a three-course prix fixe menu that includes a starter, an entree, and dessert. This delectable time runs from March 2 to 27, but get your feast on during the workweek, because Friday and Saturday nights aren’t included in the deal. This year’s per-person prix fixe menus follow a flat rate: $30 for a three-course dinner, and $15 for a three-course lunch. The month-long event won’t be happening again until November so make sure to investigate Dine Around Seattle’s website and check out all the scrumptious bargains. I’ve listed my top five choices for this year’s Dine Around Seattle, so when you see that person at the next table who’s really enjoying their food, that’ll be me. Read more

Poring Over the Challenges and Rewards of Local Wine

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Did you know that wine is now produced in all fifty U.S. states? While fine diners today increasingly demand locally grown (or even locally foraged) food – and while more and more bar patrons thirst for local craft beers – local wine in most areas has been a much more difficult sell, for a whole host of reasons. However, the benefits to the environment in terms of fuel emissions due to shipping are similar. Depending on what’s available nearby, taking on the worthy challenge of adding local wines to your menu – and winning over patrons who will support those efforts – could pay off in a number of ways.

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Tips for Pairing Beer with Burgers

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What pleasure in life could seem any simpler than a beer and a burger? If only it were that easy! While a well-paired beer and burger combo may be about as close to heaven as it gets, it’s so easy to completely miss the mark when making pairing suggestions to your patrons. There’s an understandable reason for that; on the one hand, some beers have far too much flavor and will therefore drown out the rich, meaty flavor of the burger, while, conversely, anything too light (less than medium to full bodied ) will be totally overwhelmed by it.

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Do You Know the Secrets of the Most Profitable Restaurants?

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Is your restaurant doing well right now? Are you happy with its growth and profits? Even for those of you who said “Yes,” this industry is so dependent on public perception and the local economy that just one financial set back can push your restaurant from “trendy” to “end-y.” However, if you use the techniques that the most profitable restaurants are using, you’ll find a firmer footing to stand on when unexpected problems arise.

I know I’ve spoken before about upselling in your restaurant, but I can’t stress enough that if you want your restaurant to succeed, you need to teach your servers to be salespeople. Read more

Top Picks for Boston Restaurant Week 2014

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Boston Restaurant Week 2014 (now called “Dine Out Boston”) is coming soon and with 200+ menus, your choices are prodigious. I’m sure you’ve picked out a few places you want to go for restaurant week, but you should celebrate Boston’s two weeks of deliciousness by making sure to go out every night. Dine Out Boston runs from March 16 to the 28, but Saturday nights aren’t part of the festivities, so the official dates are March 16-21 and 23-28. This year’s per-person prix fixe offerings fall into three tiers for lunch or dinner, and the pricing is dependent on how many courses are offered. For lunch, you’ll pay $15, $20, or $25; for dinner you’ll pay $28, 33, or $38.

I’ve looked through all the available menus for this year’s selections and listed my favorite choices in each price tier for lunch and dinner. Boston, let the feasting begin! Read more

5 Special NYC Wine Destinations to Try

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New York City is known for its fine dining, and what would fine dining be without the wine? What follows is a roundup of some truly special destinations for the forbidden nectar in the Big Apple:

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