Hi, I’m Dave, TheRealBarman. I love helping bar/restaurant industry people become experts at their jobs. And Jason Bourne. I love Jason Bourne.
The Ultimate Resource Guide to Help Bar & Restaurant Industry Professionals Kill it in Their Business. This Site is For:
How Can I Help You?
TO BECOME A BARTENDER
From bartending skills & knowledge, to memorizing recipes, to nailing the interview, these are the #1 strategies you need to become a bartender.
HELP MANAGING MY RESTAURANT
In order to run a mega-successful bar & restaurant, you need great systems in place and expert management skills and strategies to succeed at the highest level.
A BETTER POS SYSTEM
Your restaurant POS system should make your life easier, have great reporting, be easy to use, have great customer support and actually give you a great ROI.
TO MANAGE MY BAR INVENTORY
Yes, taking inventory sucks, but your bar and food inventory are the key to you making money. If you aren’t managing it and ordering responsibly, you will find yourself in the red quickly.
Whenever I’m asked how to get a bartending license from someone wanting to become a bartender, I can’t help but picture some stiff government worker—perhaps an ABC agent himself (Department of Alcohol Beverage Control)— sauntering into a bar in a long, tan trench coat (and possibly a detective’s fedora) and barking gruffly at the bartender
As we navigate through this new life veiled in the COVID-19 pandemic, it’s important to keep our eye on the ball. Yes, the closing down of bars and restaurants has been devastating, but for those who have found a way to survive, the pendulum is soon going to start swinging back in the other direction,
One of the biggest mistakes I see from those aspiring to become a bartender, is that they spend so much time thinking about and worrying about the bartending skills they need to learn and all the drink recipes that they need to memorize, that they are completely blind to the most important skill of all:
The following discussion is an exchange I had with a guest years ago as a bartender. I have revived this conversation for anyone who is still not quite sure how capitalism or the transaction of money works in bars, as well as for anyone who likes the band Nickelback, as I assume you have some sort of learning
There are two schools of thought when it comes to increasing your restaurant profits: Focusing intently and without emotion on the numbers themselves (which is good) Focusing on the more emotional customer side of things. The restaurant business is often so competitive that many of them fail within the first couple of years. However, one
I get it. Figuring out bar and restaurant cost percentages might bore you to tears or even make you want to pull your hair out by the roots, but these numbers are the key to your success. Like using a road map, by analyzing where you’re at, you are able to adjust your course to
Holla' at Me
Welcome to the ultimate resource guide for all things bar and restaurant. If you have any questions, comments, complaints, observations, opinions, or you want to warn me of an impending attack of killer robots, go ahead and send me a message and I’ll get back to you just as soon as I can.