When designing your restaurant bar, there are three things you need to consider. The design, the visibility and your bar menu. Taking advantage of the entrance assessability from the street can make a big difference. The visibility from the street and being able to see patrons can make a difference. It is so important it comes down to whether the potential customer comes in or not. And last is your bar menu. Making you bar menu interesting, fresh and something they can’t get anywhere else will make a difference.
Keeping the design, the visibility, and your bar menu will bring many benefits to you restaurant business. Customers that are well taken care of in your bar area are more likely to return for lunch or dinner at another time when special occasions arise.
There is something to say about a great bartender. Remembering your name, you favorite beverage, and even what you ate the last time has a lasting impression on your patrons.
Also a great bartender, recognizing or anticipating customer needs go along way, especially if a customer is a first timer. When a first-time customer leaves your operation, and they leave with a great impression, they tell all of their friends and their friends tell their friends and so on. Well, you get where I am going with this.
Customers who are comfortable around your bartender are more apt to stay around and spend more. Happy Bartender, Happy Customers, Happy Owner.
Remember when you have customers are in your bar, and they meet up with friends and family, there is a good chance they will stay and patronize your dining room. They also have a tendency to spend more when they have their favorite beverage in front of them. Profit margins on adult beverages are higher than food. When planning your menu keep in mind that if you are not changing with seasonality, you are not maximizing your profits. The importance of your bar is it will offset higher food prices.
Most restaurant operations have a food cost from twenty-eight percent thirty-six percent. Your bar cost can be anywhere from sixteen percent to thirty percent. I don’t need to point ou the contribution of your bar plays in your success and future profits.
The TV show Cheers is legendary, and everyone loves the place “where everyone knows your name”. Well, that’s true but more importantly do they know what you drink? When you do geographical study and see what target market you will be serving it’s important that your beer, wine, and spirits reflect that. One question to ask yourself is bottle or draft? Domestic or import or Craft? The choices we have when it comes to beer selection is mind blowing. The good thing is your inventory has a longer shelf life than food, but knowing your customer will eliminate excess and having to move product at a lower profit margin. The wine selection works in much the same way and designing an attractive menu that pairs well with you food is important. Finally the spirits that include your “wells” your “calls” your “top shelf” and premiums can vary dramatically depending on the target market your servicing. When working with you a liquor representative it’s smart to use their knowledge of the area and what they are selling most of to put your choices together.
Till next time ” Here’s to a long life and a merry one, a quick death and a easy one, a pretty girl and a true one, a cold bottle, and another one.
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