Barmetrix Blog

Foamy pours. Missing kegs. Beer that just doesn’t taste right. It’s not always theft or bad...

Most restaurants aren’t struggling because of bad food or poor service—they’re bleeding margins...

Most bar and restaurant operators don't calculate safety stock at all. When it comes to inventory...

Thinking about opening a bar? This guide walks you through the real costs, risks, and systems...

In this guide, we’ll break down exactly how to calculate food cost, walk through real examples, and...

A restaurant business plan isn’t just a document — it’s your playbook for profit, growth, and...

Discover how restaurant data analytics can help you reduce costs, improve performance, and make...

Running a restaurant is tough — this guide shows you how to grow your sales without burning out...

This guide breaks down what it really takes to master an inventory management process, covering the...