I often read online publications related to licensing matters—specifically liquor licensing. I came across this great article written by Randolf Saint-Leger “How to Gain Revenue by Adding a Full-Bar to a Restaurant.”
This is one of the more brief yet clear articles I’ve seen lately—it provides important details that can really assist a restaurateur. Often I find that it’s the simple things that can make a real positive difference for restaurants. One of my former bosses in the hospitality industry once said to me, “it’s good food and good service—that’s what it takes…” to this day, I couldn’t agree more.