Bar Management

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19 03, 2019

5 Star Shane Treacy appointed as Managing Director at Mercantile Entertainment Group

Shane Treacy Mercantile Group After joining the Mercantile Entertainment Group in in January 2018 as Group Manager, Treacy now takes the helm of one of the country’s largest hospitality groups. Following a very successful year, the highlight of which was reopening Dublin’s iconic Café en Seine venue, Treacy will now lead the Group into an exciting period. Speaking about the role, Treacy said: “This is incredibly exciting. It is a chance to head up and be part of a young and dynamic team that can really make its mark on the hospitality sector in Dublin. We have incredible venues, super management and staff and an excellent support network in the central team. I want us to do something special as a group.” “The Dublin customer is one of the most discerning in the world and we have a [...]

15 12, 2016

Pub Management Collection 2016

The best of our 2016 series of exclusive pub management articles from Donal Ballance, including helpful tips and expert advice on running an Irish pub. Creating A Destination Pub The definition of a destination pub is a pub that people will go out of their way to visit. Think about that for a second or two. A pub that people will drive or take public transport out of their community or neighbourhood to visit. A journey that may be inconvenient and that will almost certainly pass by other pubs or restaurants, some of them excellent and all of them competing for that customer’s business. Read more 5 Tips For Keeping Informed On Your Industry Running a pub or restaurant is a busy occupation and it can often be unpredictable. That combination of busyness and unpredictability can [...]

15 12, 2016

Dobiquity can transform how publicans work

Dobiquity is revolutionising daily work life in pubs by helping operators to digitise multiple operational activities from a single platform. Research shows that hospitality enterprises, and especially pubs, lag far behind other sectors when it comes to digitisation. That’s probably not all too surprising though, given that the focus in our industry tends to be on the ‘here and now’ and this often prevents publicans from exploring more strategic issues like digitisation. Recent scoping research amongst pub managers highlighted five main reasons why apps and other digital solutions aren’t being more frequently used and the key blockages, with some sample comments, are shown: Fear of the unknown – ‘how will the apps work in practice, will they distract people from their work?’ Security/stability concerns – ‘what if the technology fails or we get hacked?’ Happy with the status quo – ‘why [...]

18 10, 2016

Dobiquity: Hospitality Apps Partner to Irish Pubs Global

Dobiquity: Hospitality Apps Partner to Irish Pubs Global. The award-winning Dobiquity Apps are providing smart hospitality owners with brilliant and unique insight to their own business, their customers, their staff and helping reduce paperwork etc for staff training. Dobiquity Apps are a must-have for any Irish pub who quickly and easily wants to audit their customer service, collect customer feedback, survey their customers or streamline the management of on-the-job training. Irish Pubs Global Members receive 3 months full access absolutely free. Contact kevin@irishpubsglobal.com for your free 3 months trial. Your browser does not support iframes.

31 08, 2016

5 Tips To Make Inventory Count Easier

It's Monday morning again and you are facing into two or three hours of beverage inventory count after a busy week. Not a pleasant prospect but here are some tips for making it a bit easier.   Take inventory early in the morning and before there are any interruptions. This way you can take your time, enjoy your coffee and get a more accurate count. Have the Sunday night bartender restock the bar refrigerators so you know at a glance how many beer bottles they contain. Have the Sunday night bartender clear all empty kegs out of the walk-in, leaving only fulls and partials for you to count. Have the Sunday night bartender do the count in the liquor room so all you have to do is spot-check it. Don't try and complete all the paperwork on Monday morning. On [...]

17 08, 2016

Keeping Your Irish Pub Relevant: Part 3 – Beverages

Less than twenty years ago, an array of draught beers that included Guinness, Smithwicks, Harp, Murphy's or Kilkenny, served in a 20 oz. tulip glass, was usually enough to satisfy a guest's desire for an authentic Irish drink in an Irish Pub, whether it be in Chicago, Paris, Munich or Sydney. An Irish pub took care of its draught beer, installing complicated mixed gas systems that produced those lovely creamy heads, dismissing under-counter kegerators in favour of dedicated beer cold-rooms, glycol-cooled lines and refrigerated taps. Many bars, particularly in North America, didn't offer a lot of draught, because it was too complicated and expensive to do it right. So Irish pubs stood out by not only having the best choice of draught around, but also the best quality draught. Irish Pubs were synonymous with great beer and this made them [...]

17 08, 2016

The 4 Vital Numbers a Pub Owner Needs To Know Every Day

If you choose, you can run your pub based on gut instinct and a hunch for what you hope is the right thing to do. However, we think there's a better way of running your pub, and it's based on generating accurate and informative insights from the data you already have at your fingertips. Labour Cost %: If you're not tracking and monitoring labour cost daily, your payroll cost is not being managed. If you have a POS system, you can track daily labour cost and become incredibly efficient in your scheduling, improving profitability and increasing rewards for your employees. Time needed:                           5 minutes per day            Technical Skill Needed:      Low Insight Generation:              High Theoretical Food & Beverage Cost of Sales %: You create the menu [...]

2 08, 2016

5 Tips For Improving Your Beverage Alcohol Margins

Your most discerning customers are all about quality not quantity. Not every beer has to be served in a 20 oz. or 16 oz. serving. For some of your specialty brews, consider using a smaller glass that will encourage trial and still command a premium price. Not everyone wants to drink an imperial pint of beer with an ABV of 7.8%. If you do not have a strong, heavily-promoted mixed drinks list, start developing one. We're talking about a creative mixed drinks menu that calls on the expertise of your bartenders to produce unusual drinks your guests will love, but that also happen to command premium pricing. The craft cocktail movement is gathering pace quickly, utilizing ingredients and presentation styles never before used. Start looking at how you might start using some of those bottles on your shelf that have [...]

17 05, 2016

Scheduling Kitchen Labour Effectively

Of all the difficult costs to control in your pub, kitchen labour is one of the most challenging. In many respects, your kitchen, and the food that comes out of it, are the engine that drives your business, so you have to be careful about any changes you make that might have a bearing on morale or quality. But that doesn't mean you shouldn't have a kitchen that works on the least number of hours possible while still pumping out great food with good ticket times. Let's face it, you always coordinate your bartender and server hours so they are adequate for the amount of business at any given time, why not do exactly the same for your kitchen crew? The challenge, of course, is that bartenders and servers are only ever required a relatively short time before service begins [...]

4 04, 2016

The Value of an Employee Handbook in your Pub

The pub is a close-knit work environment where we sometimes expect that our policies and procedures should be 'understood', based on staff meetings every few months that address everything from dress and appearance through to tipping practices and the use of mobile devices. You say it once to everyone and you expect it to be so…and there's nothing wrong with that, if it's working for you. But if you are occasionally or regularly annoyed and frustrated by what you see as your employees deliberately ignoring the 'understood' policies of the pub, then maybe you need to take a different approach. How Important are Policies for your Pub? We all know that your pub needs to demonstrate a consistent standard of great behaviours in front of your guests, mostly driven by the great attitude of your employees. At the same time [...]