Pubs

Your pub might serve mouthwatering food, stunning cocktails, and delicious beers, but is it still struggling to attract customers? Is it missing a certain ambiance or vibe that results in people not coming back after…

We get asked this question all the time.

The fact is that there is no such thing as an industry standard “good” pour cost that works for every bar. You often hear or read that if your pour cost is in the low 20% range, you are in good shape. That is simply nonsense—and dangerous nonsense at that!

During Aperitivo Hour, when the day’s work is done but the sun is still shining, squares and terraces all over Europe are bustling with imbibers. Throughout Europe, dinner is late—very late—sometimes past nine or ten o’clock.

Running a bar may seem straightforward. You serve beer and food. You can enjoy a flexible schedule, your customers have a good time, and you make money. What could go wrong?

Hold glass under tap, open tap, pour beer. Simple, right?

Pouring a pint of draught certainly looks straightforward, but in reality, liquid hitting the glass is just the end point of a long process with a great many variables that should demand your attention.

It’s no secret that the competitive landscape for pubs and liquor stores in BC is becoming ever more challenging.

“The goal is to turn data into information, and information into insight.” – Carly Fiorina, former CEO of HP

Your point-of-sale (POS) system is collecting data every day, but what are you doing with that information? Some people think that collecting and analyzing big data is reserved for large corporations that can afford marketing departments and analysts, however, small businesses can benefit just as much.