Blog

Prep for National Margarita Day (Feb 22): The Agave Crisis Report

malika.wichner@vtinfo.com (Malika Wichner) — Mon, 16 Feb 2026 17:58:16 GMT

Look at your calendar. It’s mid-February. National Margarita Day (February 22) is barreling toward us this weekend.

Valentine’s Day for Bars: It’s Not Just About Pink Drinks

malika.wichner@vtinfo.com (Malika Wichner) — Wed, 11 Feb 2026 17:51:32 GMT

How to Engineer a 2026 Date Night Menu for Max Contribution Margin

Valentine’s Day is a high-pressure night for any operator. The common instinct is to lean into high-volume "pink drinks" and elaborate garnishes. But for the savvy owner, February 14th shouldn't be a race for volume—it should be a masterclass in menu engineering.

In 2026, the goal is to drive your contribution margin by upselling "small luxuries" like Champagne and dessert pairings that require zero extra labor but command premium pricing. Here is how to optimize your Valentine’s Day bar promotion ideas 2026 for a more profitable service.

The Monday Morning Hangover: How to Audit Your Super Bowl Inventory

malika.wichner@vtinfo.com (Malika Wichner) — Mon, 09 Feb 2026 21:28:22 GMT

The confetti has been swept up. The TVs are finally off. The smell of stale beer and wing sauce is lingering in the air.

The Super Bowl Stock-Up: Using Data to Predict the Big Game Rush

malika.wichner@vtinfo.com (Malika Wichner) — Tue, 20 Jan 2026 19:59:47 GMT

The nightmare scenario is vivid: It’s the middle of the 3rd Quarter. The game is tied. The bar is packed shoulder-to-shoulder. The energy is electric.

Why Your 2026 Pour Cost Targets Are Wrong (And How to Fix Them)

malika.wichner@vtinfo.com (Malika Wichner) — Tue, 13 Jan 2026 22:04:04 GMT

It’s that time of year again. You’re staring at a spreadsheet, three espressos deep, trying to finalize your 2026 beverage program budget.

Beyond Mocktails: How to Price Your N/A Menu for Profit, Not Pity

malika.wichner@vtinfo.com (Malika Wichner) — Thu, 08 Jan 2026 15:40:01 GMT

For years, the "non-alcoholic" section of a menu was an afterthought. It was a dusty list of sodas, juices, and maybe a cloyingly sweet "Shirley Temple" priced at $4. It was a pity purchase for the designated driver, not a revenue driver for the bar.

The "Back of House" Reset: Your Ultimate Beginning-of-Year Inventory Checklist for Restaurants & Bars

malika.wichner@vtinfo.com (Malika Wichner) — Fri, 02 Jan 2026 16:13:04 GMT

Missed the End-of-Year count? Don't sweat it. Here is how to organize your walk-in, fix your food costs, and prep your bar for a profitable Q1.

The "Dead Stock" Detox: How to Move Stagnant Inventory Before Dec 31

malika.wichner@vtinfo.com (Malika Wichner) — Tue, 09 Dec 2025 17:28:58 GMT

It sits on the back shelf, gathering dust. That bottle of banana liqueur you ordered for a Valentine’s Day special three years ago. The case of pumpkin spice stout that didn't sell out in October. The expensive gin that no one seems to order.

The Bar Manager’s Holiday Survival Guide: Managing Staff, Stress, and Stock

malika.wichner@vtinfo.com (Malika Wichner) — Fri, 05 Dec 2025 21:49:07 GMT

It starts with a subtle shift. The emails for Christmas party bookings increase. The suppliers start mentioning "holiday delivery cut-offs." Suddenly, it’s November 15th, and you realize the biggest six weeks of your professional year are staring you down.

The New Moderation: 5 N/A & Low-Alcohol Trends for a More Profitable 2026

malika.wichner@vtinfo.com (Malika Wichner) — Wed, 03 Dec 2025 14:50:15 GMT

For years, the non-alcoholic menu was an afterthought: a sad list of juices, sodas, and one uninspired, overly sweet "mocktail."