Restaurant Management

This is the ultimate guide to restaurant management, covering a multitude of topics to help you become an expert and run your bar and restaurant like a pro.

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Online Restaurant Management Course

For: Bar & Restaurant Owners & Managers

The results for systemizing a business are undeniable when it comes to running a rockstar, profitable bar/restaurant. From green managers, to those who have just purchased a bar/restaurant to veterans who want help putting systems in place so they can grow the business, the Independent Restaurant Masterclass will transform and revolutionize the way you run your bar/restaurant. 

Restaurant Management Articles

customer service
Restaurant Management
Dave Allred

The Bar & Restaurant 10-Step Customer Service System

I know, I know, you’re tired of hearing about customer service. It’s cliché and you’d rather have your nipples twisted with a pair of pliers than discuss customer service again. However, in business we all know (or should know) that it is much easier and cheaper to retain existing customers than it is to find

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Restaurant Management Video Lessons

Why Discounts are Killing Your Restaurant Promotions [And What to do About it]

How to Grow Your Regulars Like Crazy With This 1 Simple Strategy

5 Ways to Prevent Burnout for Restaurant Owners and Managers

Bar & Restaurant Item Costing Training

How to Determine Pricing For Your Beer, Liquor & Wine

How to Set Your Pars

What Should My Restaurant Cost Percentages Be?

How to Boost Sales During COVID

7 Laws of Restaurant Management

My Secret Fishing Hole For Hiring the Perfect Server or Bartender

5 Steps to Hiring Rockstar Employees

7 Laws of Restaurant Management

Restaurant Profitability Lies

What is Prime Cost and How to Calculate it

How Much Does it Cost to Open a Restaurant

How to Systemize Your Restaurant

Automate Your Scheduling With 7-Shifts

Creating a Restaurant Schedule

How to Have the Best Happy Hour in Town

The Double-Whammy Effect

5 Strategies to Increase Your Restaurant Sales

How to Count Food Inventory

What Should Your Portion Sizes Be?

Hidden Profits in Glassware

The Power of Perceived Value

Top 5 Reasons Bar & Restaurants Fail

How to Create a Customer Loyalty Program

Amazing Bar & Restaurant Management Secrets Revealed

7 Ways to Lower Your Pour Cost Percentage

How to Calculate Cost Percentage

How to Read a Restaurant Profit/Loss Statement [Template]

How to Manage Your Cash Flow [Template]

How to Calculate and Track Your Prime Cost [Template]

How to Track Your Daily Sales [Template]

It’s Ok to be the Boss

How I Made $100,000/Yr. as a Bar Inventory Auditor