Backbar evolved from digital beverage menu company Uncorkd, which has helped restaurants cut costs and grow profits since 2011.
The Uncorkd team has worked with hundreds of independent restaurants and bars, corporate groups, casinos, hotels, private clubs, and even landed aboard cruise ships and private yachts—essentially working with every type of venue that serves alcohol on premise.
For the past eight years we've listened to our customers and learned that managing inventory is one of the biggest challenges and most time-consuming tasks that operators face. Our team took that customer feedback and we spun out Backbar, a platform to better manage inventory and back-of-house operations. We strive to create tools with a simple user experience... a swiss army app for managing your beverage program.
For bars and restaurants, alcohol sales are critical to success and profitability. That's why Backbar has put so much work into building a platform that can help bar programs maximize the money made from drink sales.
Our goal with Backbar was to make our software accessible for every type of hospitality venue. We wanted small, neighborhood taverns and multi-unit chains to find value and simplicity in our product. That's why we provide a completely free version of our software.
During the two years of developing Backbar we learned even more about what features bar operators need by talking with bartenders, bar owners, and beverage directors. Backbar was developed by and for restaurant professionals.
At Backbar, we're really proud of what we've built. We want to provide an efficient and practical inventory solution that you can depend on. Through a simple and intuitive user experience, we want to replace spreadsheets as the go-to beverage management platform.
Josh is the CEO of Backbar. He has spent the past 10 years leading hospitality technology companies in the alcoholic beverage space.
Favorite Drink: Pisco Mezcal Margarita
Chrystal is the lead visual designer where she works on all areas of design for Backbar including graphics, video, illustration, motion graphics and UI/UX.
Favorite Drink: 3 Floyds Zombie Dust
If I were to open a restaurant or bar...It would be a rustic restaurant with 10-seats or so in a remote beach or ski town. I could cook and have one person run the front-of-house and we could serve tourists a memorable meal with local ingredients. It would only be open a few days a week, leaving plenty of time to surf or snowboard.
Favorite Drink: A manhattan. It's a simple classic that hits the spot in any weather. I picked up the habit from grandfather.
Kristin is a content writer for the Backbar Academy; researching and writing tips and resources for restaurants and bars. She has been working in the hospitality industry for over 10 years.
Valeri is the lead web and mobile software developer for Backbar.
Favorite Drink: Chivas Regal and Budweiser