Expert curriculum
With Video Library
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Introducing Randy Hayden
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Day 1 - How to get the best deals from vendors
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Day 2 - Making a cocktail list fair for distributors
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Day 3 - How to get seasonal brands year round
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Quiz - How to get brands you want
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Day 4 - How to buy beverages without spending all the cash
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Day 5 - Why the "Well" is now the "House"
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Day 6 - Conducting inventory
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Day 7 - Staple cocktails vs new ones
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Day 8 - House brands vs premium brands
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Day 9 - Calculating pour costs
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Day 10 - Targeting alcohol, wine, and beer costs
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Day 11 - The steps of a making a cocktail
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Quiz - How to speed things up at a bar
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Day 12 - The goal of a signature cocktail list
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Day 13 - How to price wine
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Day 14 - Pricing drinks competitively
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Day 15 - Balancing ingredients with reasonable costs
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Day 16 - To batch or not?
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Day 17 - Pourers - love them or hate them?
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Day 18 - Why use a jigger?
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Quiz - Jigger quiz
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Day 19 - Why sales reports matter
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Day 20 - How to sell more profitable cocktails
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Day 21 - Equipment items needed behind the bar
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Day 22 - Training the bartender
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Day 23 - When a server runs to the bar!
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Day 24 - Keeping bar tickets in order
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Day 25 - How to improve a bartenders speed
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Day 26 - Bar checklists
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Day 27 - How to speed things up at the bar
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Day 28 - Reducing bottle necks at the bar
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Day 29 - How a bartender can make more money
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Quiz - How to help the bar make more money
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Day 30 - Traits to look for when hiring a bartender
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Randy says goodbye!
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About
- 36 lessons
- 0.5 hours of video content
WHAT'S INSIDE RANDY'S MIND?
This expert's knowledge base is in the restaurant operations area. Get learning today.
Randy's Minute Examples
COURSINI'S KNOWLEDGE BASE
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Teamwork
Teamwork for the front and back of the house is important. Find out reasons to make it better.
Training
Find out about great options to train your employee's and keep them.
Kitchen Tech Tools
Learn about some great tech tools to help you in the kitchen.
Once inside, you will get to speak with the expert, and get immediate responses from them on restaurant topics. Cliff responds to all types of business, finance, marketing, operations, and overall restaurant ownership. He can help you with any operational questions. Simply click, ask, and listen..
YOUR OWN EXPERT COMPANION START TALKING TO THEM TODAY
Cliff Bramble / All About Business
Startup // Finance // Labor // Operations
Ian Winslade / Seafood Restaurants
Menu development // Ingredients //
Samantha Holley / Wine Importing // Distributing
Pricing // Startup // The Process
Cliff Bramble / Marketing
Branding // Press // Social Media
Jason Hill / Southern Food
Menu development // Ingredients
Ben Eidson / Franchising and Startup
Franchising // Growth // Multiple Restaurants
Ignacio Barquera / Mexican Ingredients
Restaurant // Menu Creation
Leases // Overview
Definitions // Guaranty // Much More
Italian Cuisine
Menu Development // Ingredients
Steaks // Steakhouse
Menus // Ingredients // Startups
Randy Hayden / Bar Operations
Cocktails // Bar Management
Tom Foust / Restaurant Operations
Management // Daily Operations
Josh Doepke / Management
Manager Duties // Bar Management
Greg Best / Food Hall // Cocktails
Opening // Leases // Operations
W. Jay George /Architecture
Restaurant Design // The Process
Luellen Marshall / Human Resources
Hiring // Payroll // Forms
Clayton Morey / Wine Knowledge
Wine List // Inventory // Pricing
Joy Jessup / Pastry // Desserts
Pastry Chef // Baking // Pastry Shop
Andrw Gomez / Southwestern Cuisine
Puerto Rican Cuisine // Steakhouses
Cliff Bramble / Business Budgeting
Forecasting // Sales // Numbers
Personal Finance
Savings // Investments // Opportunities
Lucero Martinez / Mexican Cuisine
Ingredients // Operations & Ownership
Policies
Contracting // Agreements // Licenses