How to open a beer restaurant

Beer restaurant - the format is extremely popular. It is democratic enough to attract a large number of guests. In turn, guests of such establishments are not inclined to save - the average bill in pubs is quite decent. Those who decided to open a restaurant in this cost-effective format only need to decide on a concept - and you can start work.

Instruction manual

1

The main thing in a brasserie is beer. Decide what kind of drink you will sell. You can bring beer in kegs or organize your own brewery. Another option is to enter into an agreement with breweries that are already operating in your city. For you, they can prepare a special branded drink or offer a dozen of their own varieties. "Live" fresh beer is in stable demand among connoisseurs.

2

If you plan to specialize in draft beer, purchase the required number of coolers, install towers with cranes corresponding to the number of varieties that will be presented in your restaurant. If in addition to bottling you are planning to brew beer, you will need a water purification system.

The turnkey brewery will be installed by equipment manufacturers, they will also train staff and issue a list of recipes. Look for suppliers' coordinates at specialized exhibitions and in industry magazines.

3

Think over the concept of your future beer. Most of these establishments beat the topic of Irish bars, German or Czech beer. The format of the sports bar is also popular. The interior, menu, programs of your institution, as well as the amount that you have to spend on the project will depend on the chosen concept.

4

Take care of the interior. The beer format implies a large number of interesting "chips" - visitors to bars and restaurants do not tolerate minimalism and empty walls. You will need posters, cups, decorative dishes, paintings and photos of the corresponding subject and all that will form the image of your institution.

Plasma panels must be purchased for the sports bar - matches must be clearly visible from anywhere in the room. Some bars even equip toilets with televisions so that fans do not miss a single moment of an important match.

5

Pick up staff. Please note that the staff turnover in bars is high. Therefore, if you are planning a network of establishments, you will need a personnel manager to constantly monitor the labor market. Find chefs with experience in brasserie restaurants. If you plan to brew beer, you will need a chef brewer.

6

Form a menu. The basis of the beer restaurant’s menu is snacks, both hot and cold. However, you need a choice of hearty dishes. But the list of desserts can be very short. There is no need to strictly adhere to national cuisine, even if your institution is designed in the appropriate style. Include culinary hits in the list of dishes.

In brasserie restaurants, Mexican, Russian, and American cuisines are excellent. The main principle of the menu is hearty dishes, voluminous portions and more meat.

Useful advice

Most restaurants operate in the medium and medium plus pricing format. Do not aspire to the high-price segment - the number of potential visitors to such restaurants is very limited. But the niche of inexpensive establishments is almost free, and there are a lot of consumers. Perhaps this format will become your "chip".