The Ultimate channel for all things restaurant and bar. Dave Allred, AKA The RealBarman, provides a variety of bar/restaurant related tips and information, including: restaurant marketing, bar management, inventory management, bartending tips and how to get a bartending job. If you have any questions or topic ideas, you are welcome to reach out to him at Dave@therealbarman.com. linktr.ee/TheRealBarman
Stay clear of lightspeed their support is shit and when your site goes down you're in trouble, trust me. I'm just in the process of closing my account. I've wasted a whole day chatting to their support. The person you're dealing with changes ever 20 minutes, so frustrating!
1. Which regions/countries does Cobra POS support? North America 2. What languages do we support? Mainly English and Spanish, all languages 3. Support hours 24/7 4. Integrated with Micros/MSI & Cloudbeds 5. Hotels, Motels and Restaurants of Any size Our Point-of-Sale Systems are built for the Restaurant Industry. We have NO MONTHLY SUBSCRIPTION FEES. Our systems are very inexpensive, and we have unbelievable C.C. rates! Ask about our 0% program. By combining industry-specific applications with complete technology, our customers can take advantage of accelerated innovation, unmatched security, and advanced POS system integrations. Our hardware is built to withstand spills, harsh weather, constant use, and evolving security threats. Our POS solutions are the leading choice for businesses needing an easy-to-use, reliable, all-in-one point-of-sale system. We have a solution for: Fine Dining, Casual Dining, Contemporary-Casual, Bars, Bed and Breakfast, Buffets, Cafes, Fast Food, Fast-Casual, Food Trucks, Pop-ups Hotel and Room Service / Cloudbeds hotel management service or Micros/MSI. Motel and Restaurant / Cloudbeds hotel management service or Micros/MSI. Rental Time for Pool Halls, Darts. Corn Hole, Mopeds, Cabanas, Boats, Etc. Quality Merchant Services of Fl. Cobra Point-of-Sale Contact our Business Development Department. 239.271.1168 24/7 Customer Service 1.800.987.1506 www.cobrapos.com
1. Which regions/countries does Cobra POS support? North America 2. What languages do we support? Mainly English and Spanish, all languages 3. Support hours 24/7 4. Integrated with Micros/MSI & Cloudbeds 5. Hotels, Motels and Restaurants of Any size Our Point-of-Sale Systems are built for the Restaurant Industry. We have NO MONTHLY SUBSCRIPTION FEES. Our systems are very inexpensive, and we have unbelievable C.C. rates! Ask about our 0% program. By combining industry-specific applications with complete technology, our customers can take advantage of accelerated innovation, unmatched security, and advanced POS system integrations. Our hardware is built to withstand spills, harsh weather, constant use, and evolving security threats. Our POS solutions are the leading choice for businesses needing an easy-to-use, reliable, all-in-one point-of-sale system. We have a solution for: Fine Dining, Casual Dining, Contemporary-Casual, Bars, Bed and Breakfast, Buffets, Cafes, Fast Food, Fast-Casual, Food Trucks, Pop-ups Hotel and Room Service / Cloudbeds hotel management service or Micros/MSI. Motel and Restaurant / Cloudbeds hotel management service or Micros/MSI. Rental Time for Pool Halls, Darts. Corn Hole, Mopeds, Cabanas, Boats, Etc. Quality Merchant Services of Fl. Cobra Point-of-Sale Contact our Business Development Department. 239.271.1168 24/7 Customer Service 1.800.987.1506 www.cobrapos.com
Don't forget the treatment they're giving us as workers it's very painful we work because we have hungry families anytime you are being threatened to be fired,
Yes, hardware is leased at low monthly rates as follows: $30/m for pos, cash drawer and printer $30 for kds $30 for tablet $20 for mobile $10 for extra printers
My main device all of a sudden wasn’t compatible with the touch bistro updated app and I was left with nothing, I spent thousands to replace the IMac so that I could continue to use it 😂
I find it disgusting when their POS didn’t print the service fee on the initial check. I had to find out my paid bill’s total (using their online QR scan to pay) doesn’t match up and found this sneaky hidden service fee they didn’t print on the initial check. I cannot tell if I am paying the restaurant or Toast this ‘service fee’. Not sure if this is now a standard practice, but I do not appreciate it.
I am starting with a restaurant, zero experience, learning a lot, but wonder to ask, I am doing a simple 3x rule, cost x3 = sale price... For everything. I think I might be missing something as for I see in your video and others, seems that I could add more margins to some dishes... Is this correct? How to determine that? I am enginer and loving to learn on these processes I never met before. Thanks!
I seriously need this been dreaming on starting a bar auditing business since 2016 I'm in South Africa and I need to get started please would you email me the details
This is my 4th month of bartending and it’s taught me amazing things about myself I never knew. New emotions and feelings and understanding of the world has all changed for me. I didn’t care about the bartending job, it was a chance to learn and grow and that’s exactly what is happening . It has been mentally draining at times but I always look at the big picture, it’s a step towards something bigger and better. Good luck all
Hello, Shift4 has just acquired GiveX. With all these recent acquisitions do you think that will impact their customer service? We're currently looking for a new POS for our restaurant group.
1) learn the skills and get the knowledge. Secret: bartending is not that hard. Not removing brain tumor (hey thats actually my long term plan! Haha) 2) memorize your drinks. Stop fearing. Memorize 50-60 drinks. Course includes top 100 cocktails. 7 step guide to memorize on youtube 3) goal setting. 3% write their goals down. 20 years later, the 3% makinf more than 97% combined. 4) create a powerful resume and cover letter. Dont ask for application. Application is for walmart and taco bell. 5) hit the pavement. Chose right bars to visit 6) the follow up. 98% dont follow up. Sell yourself. 80% of sales are made after 5th follow up. 92% give up after 4th follow up. You need to make 1 sale. Follow up 2 or 3 times. Its magic. 7) nail the interview. Poor interview means no job. What you should say and what you should ask.
Hey David, I’ve been a bartender for about half a year and I just left my shift. I had such a horrible night tonight. Possibly one of my worst. It was pretty busy, but my mind was everywhere. Making drinks wrong and forgetting orders etc.. I instantly left work and went to RU-vid to find some comfort or some creators to shine some light on the situation and how to do better literally tomorrow. I honestly felt horrible and like I let my whole team down tonight. When I went to RU-vid I couldn’t find anyone who spread some light and positivity and tips on how to do better. Think you could try to?
Honestly the application take is very very real. Every kitchen job I’ve ever worked I don’t think I’ve actually filled out an application. Just went in there saying I’m looking for a job here’s my resume and my experience “if you could have quick word about any open positions that would be great” has worked every damn time.
These videos are so helpful! I can’t wait to be a bartender one day, I have to complete 4-6 weeks serving to earn my spot but I feel so close to my goal now!
Skytab has its fair share of issues. For starters, hyping their online ordering is a big mistake. It is completely useless for anyone that offers delivery. Secondly, the bugs that happen with every update, which is almost weekly, ranges from annoying to unworkable.
Love this video, Dave. Thank you! Simple Restaurant Employee Scheduling Software + Legendary Customer Service + Low Price Point is how we roll. We don't have VC money so we can run this business the right way.
I start bartending next week from serving for nearly 2 years! I am so excited but nervous to start and this helps me prepare mentally for how fast I need to be moving around the bar lol
@@DaveAllredTheRealBarman referring to bartenders, barbacks, what have you as rockstars is one of the most nauseating and cringe trends to ever have to taken hold of the industry.
