BAR OPERATIONS
Do you serve Liquior, Beer AND Wine or
Wine and Beer only? Draft Beer vs. Bottle
Beer? Are Mojitos still "in"? How big should your wine list
be? How do you keep bartenders from stealing? Should you buy
a blender for frozen drinks? Should you make your own Bloody
Mary mix or buy it in a bottle already mixed? Should you make
your own bread? If so, how will you get credit for doing
so?
These questions and more make opening a bar more than just
renting the space and slinging drinks. Your bar must match
your concept, your execution expectation, and your profit
target. A restaurant consultant can help you navigate the
obstacles and nail the right concept, saving you time and
money.
New Concept Bar
When opening a new restaurant with a new bar, you're at an
advantage...a clean slate. Don't squander it by rushing
through the design and menu rationale. Hiring a restaurant
consultant can help you structure your facility for speed and
efficiency while delivering a compelling and competitive
menu. What good is getting a drink to your Guest within two
minutes if it doesn't taste good or isn't dymanic? If you
plan it right you can have your fresh squeezed juices, house
infused syrups, and hand crafted drinks AND speedy delivery but it
will NEVER happen by accident. Once your bar is planned and
built, you need systems to maintain it.
Existing Concept Bar
If your bar is not profitable or lacks a thriving guest count
and your network has not provided solutions, hire a restaurant consultant to work
with your existing facility, menu and staff, to re-engineer for
profit. Bars can be tricky but they generally represent the
greatest profit potential for a restaurant. Under-developed
systems or poorly executed menus with a poorly trained staff can
make your bar a cash drain. A restaurant consultant can get
your bar back on track and making money.
