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The Library.
Practical resources for hospitality. Explore the venue to find resources for each area, or search the entire Library.
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The Bar.
Cocktails, drinks costing, recipes and bar operations.
Work out the ingredient costs and gross profit of individual cocktails.
How pre-batching can improve cocktail consistency, efficiency and the guest experience, and why it isn't the right approach for every drink or venue.
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The Office.
Stock management, GP, commercial performance and management systems.
Calculate your gross profit, GP percentage and cost of sales. Compare your result against your target and see how discounts affect your margin.
Understanding your stocktake results and finding out what is actually affecting your gross profit.
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The Kitchen.
Food preparation, kitchen procedures and back-of-house operations.
Resources for this area are being prepared.
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The Floor.
Guest experience, service standards, training and outdoor service.
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The Cellar.
Beer, cellar management, stock storage and handling.
Resources for this area are being prepared.
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The DJ Booth.
Entertainment, nightlife, events and venue atmosphere.
Resources for this area are being prepared.