The bar is where the magic happens. It’s the engine that drives your profits. Why? Because liquor sales deliver the highest margins, generating the greatest returns on your sales. How you manage your bar and track key metrics is crucial to running a successful bar or restaurant. Keeping a close eye on the cost of goods sold (COGS) and labor costs is essential to optimizing your bar’s performance.

The hospitality industry is currently experiencing a surge in automation. Rising costs—from cost of goods sold (COGS) to higher labor expenses—have squeezed margins, forcing many businesses to raise prices and limit staff. As a result, companies are increasingly turning to technology for solutions. Recent advancements in robotics and software have made automated systems more reliable, stable, and capable of providing metrics that justify the initial investment.

In the world of hospitality, providing an exceptional VIP experience is paramount for venues seeking to distinguish themselves and attract discerning clientele. From luxury hotels to sports arenas, venues with VIP suites have a unique opportunity to create unforgettable moments for their esteemed guests.

As reported in Volume 28 of Today’s Restaurant publication, restaurants expect to automate up to 51% of store tasks by 2025. Improving efficiency and customer satisfaction are some of the main drivers contributing to this. With the industry still facing labor shortage issues, innovative products already on the market coupled with innovative technology in the pipeline are being introduced on a regular basis.

The Man vs Machine Debate - Solving Labor Issues

As technology advances, the debate over man versus machine in the workplace is becoming increasingly relevant.

Controlling your bar costs. Without selling one additional drink at your bar, you can increase your bottom line by effectively reducing your costs. Many bar managers and owners look to reducing costs in areas such as “over pouring” using one of the many pour control devices available on the market.

With bars and restaurants moving towards full capacity following a tumultuous and testing time, restricted by lockdowns and a carousel of changing health guidance and business protocol, many operators are now faced with a new challenge – hiring and staying adequately staffed.