Digital beer menus are attention-grabbing and easy for customers to read. This makes life easier for your bartenders and makes the entire ordering process more efficient, which drives a significant increase in beverage sales.
But questions abound: how do I even create a digital beer menu? How can I actually get it onto a TV? And how can I avoid going through a whole updating rigmarole every time I kick a keg?
TV Menus from BeerMenus make it extremely easy.
We've all been there: you're at a party. There's gin, dry vermouth, and olives out on the table. The only bartenderâcurrent or formerâat the party is you.
Does anybody besides you every make the martinis?
Hell no.
There are a lot of challenges to working in the service industry (which we've covered in previous editions), but this is one we don't often think about: if you've spent meaningful time as a server or bartender, you never really turn off your server/bartender mind.
You look at everything through the lens of being a bartender or serverâis somebody struggling to clear the table after Christmas dinner? You'll stack and clear the dishes. In a small group chatting? You catch yourself checking to see if anybody's glass is empty.
As both Marcus Aurelius and Shaun Mcguire (bartender extraordinaire and coach), say, a boxer is always a boxer because heâs always got his weaponsâhis fists.
We're like a boxer because we've always got our weapon too: our head-on-a-swivel attention to whether anyone needs anything.
In this week's interview Shaun talks about how important it is to create a distinction between You and You the Bartender, because if you don't proactively work at it, you're always going to be You the Bartender. And that's not going to get you in a good place in either your life or your relationships.
Check out the interview clip to hear more from Shaun:
Covid forced most of us to scramble and figure out new business models to make it through. (For instance, at BeerMenus we experimented with a carryout and delivery marketplace.)
It was tough, of course. But a positive way to look at it is it helped us all become more flexible.
That flexibility can still help now, specifically by helping you identify alternative revenue streamsâways you can bring in more money in addition to your typical business model.
Nick Wendowski from Stone's Beer & Beverage Market has experience with exactly this kind of flexibility, so we picked his brain about how to identify where to look for alternative revenue streams. Here are takeaways:
The last two weeks (8/31 & 9/7) we've shared some outside-the-box points from Nick Wendowski from Stone's Beer & Beverage Market.
This week I wanted to surface another important aspect of Nick's operations philosophy: how he thinks about solving problems at his business.
Though he uses these strategies at his beer store/distributor, they're just as relevant to bars, restaurants, snd breweries. Honestly, they're relevant to us here at Brave New Bar/BeerMenus as well.
Here are 4 takeaways from my conversation with Nick:
You know the scene well. A keg kicks and your heart drops: you have to update your beer menu.
What comes next goes something like this: you go to the office computer and head to Google to find the new beer's description. You search and search, finally find a description you like, then copy and paste it into your menu document. You're done...except now the formatting is screwed up. You fiddle with it until it's finally ready. You push print and take a deep breath.
You're done.
Until you have to do the exact same thing the next day.
It doesn't have to be that way! Read on to learn how to create a professional beer menu template that automatically includes beer descriptions.
