Overview

Most cocktail bars don't struggle because of service. They struggle because of what happens behind the bar. Back-Office Organization for Cocktail Bars is a practical guide for bartenders who want to move into management and for managers who want systems that actually work. This book focuses on the operational side of cocktail bars: inventory, ordering, prep, storage, waste, and communication. It explains how to build simple systems that reduce stress, prevent overordering, and stop managers from carrying everything in their head. Inside the book you'll learn how to: Set realistic par levels and order without panic Control inventory without overcomplicating it Reduce visible and invisible waste Build prep systems that survive busy weeks Organize storage to support service, not ego Improve communication between shifts This is not a theory book and not a corporate management manual. It's written from real bar experience and focuses on tools that can be applied immediately, in both high-volume and high-end cocktail bars.

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