Reprint: This count counts

By H. Buff Herr Reprinted with permission from Sante magazine The bartender meticulously measures one jigger of Woodford Reserve and pours it into the rocks glass. Sensing that I am watching, he lifts the bottle to appraise the remainder twice,…

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Wolfgang Puck group rolls out AccuBar

Englewood, CO—AccuBar announced that Wolfgang Puck Fine Dining Group, which includes the renowned Spago and Chinois restaurants, has chosen AccuBar to manage its bar and wine cellar operations. The company has completed installation in its five Las Vegas locations: Spago…

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Bar inventory RX

Inventorying bar items is no fun, but with the help of good technology, the process can be simplified. Jaime Correas, F&B cost controller at the Caribe Hilton in Puerto Rico, uses an AccuBar handheld bar inventory system for all bar,…

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Bartending etiquette

by Robert Plotkin A quick look around the room tells the story. The guy in the corner booth — the one with the irritated expression — has a drink sloshing over the rim with little pieces of sopping paper napkin…

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Don’t trust bar inventory shortcuts

“With our system, there’s no need to take inventory.” We can’t tell you how often in this industry we’ve heard that claim. We’ve heard it from hundreds of prospective customers. You’ll hear it from salesmen trying a little too hard…

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