The Metrics Involved In Operating a Profitable Restaurant
Tiago Mira, General Manager at Lounge Bar & Veranda in conversation with Sid Patel, Founder and CEO of Beverage Trade Network, about the metrics and challenges involved in managing a bar.
As a bar and restaurant manager at a hotel, one is responsible for its entire functioning. This involves procuring the wine, spirits and other consumables, monitoring sales and making sure the venue is profitable overall.
The best cocktails and wine lists are created after carefully taking various factors into consideration. This includes breaking down the numbers to understand what beverage programs work best in terms of revenue and which resonate with customers.
Join Sid Patel, CEO of Beverage Trade Network, as he chats with Tiago Mira, General Manager at Lounge Bar & Veranda for an insightful conversation where Tiago explains the metrics and challenges involved in managing a bar and how he tackles these.