How to organize a bar

Own bar is a great opportunity for a successful entry into the restaurant business. However, if the organization of the business is improper, instead of profit, losses may await you. To make the bar profitable, still at the preparatory stage, take into account all the nuances - from the right choice of premises to the optimal menu.

You will need

• - registered legal entity;

• - license to sell alcohol;

• - equipment and furniture;

• - staff;

• - money for business development and advertising.

Instruction manual

1

Write a detailed business plan. The more clear and tangible a portrait of your future institution is, the more likely it is that the business will be successful at the initial stage.

2

Calculate upcoming expenses. The bar can not be attributed to the cheapest catering options. You will have to spend money on its promotion, invite a good cook to make the menu, conclude long-term contracts with suppliers of drinks. If your own money is not enough, think about a loan or attracting an investor.

3

A good option for a novice restaurateur would be a franchise or a bar open under the brand of a beverage manufacturer. Explore the offer market or contact potential partners yourself. Choose options with the lowest royalty. However, this option imposes some restrictions on you, especially in the choice of drinks and pricing.

4

Choose an institution concept. You can open a sports bar, a brasserie or a cocktail bar. There are also more narrow specializations - for example, bars for bikers or students, Irish, American or English establishments. The more clearly you designate your format, the clearer it will be for a potential audience.

5

Think about how you will earn. You can increase the mark-up on drinks, offer hearty meals made from simple ingredients or popular home-made snacks that are much cheaper than purchased. You can go the other way too - for example, by making a minimum mark-up on alcohol and cuisine, but charging an entrance fee and offering other paid services - karaoke, billiards, reservation of tables.

6

An expensive institution will require large expenditures on a quality environment, good dishes and advertising. The budget bar at the first stage will cost less. However, its owners will have to spend money on surveillance cameras, security, frequent personnel changes and equipment repairs.

7

Map drinks and menus. The choice of certain items depends on the concept of the bar. For example, in an institution offering beer, you can put up a wide range of this drink. Choose the appropriate “beer” menu, including a large number of snacks, hot meat dishes, sausages, grilled dishes.

8

Cocktail bars should have an extensive cocktail menu and a menu of lighter and more fashionable dishes. Sushi, pan-Asian cuisine, European and American classics are suitable. Expensive bars should offer a good assortment of status drinks - single malt whiskey, cognac, tequila, various exotic types like grappa, mezcal, armagnac and regional brandies.