How to open your beer point

Trading beer on tap is profitable. It is in high demand among a wide audience; moreover, an alcohol license is not needed for trade. At the same time, such a point is at least a small, but catering. And it must be opened according to all the laws of the genre.

You will need

premise, equipment, business plan, concept, suppliers, products, personnel

Instruction manual

1

Rent a room in a passageway. You should not be led to favorable rental conditions, bonuses in the form of free months, etc., if the flow of people passing in front of a potential institution leaves much to be desired. Current trends are such that the most interesting places for catering are located in sleeping areas and areas of multi-storey buildings. Also, tenants' attention to premises on food courts of shopping and entertainment complexes located in peripheral areas is also increasing. This is due to the fact that most people prefer to drink beer near their home.

2

Decide that the beer point that you intend to open will offer as appetizers: snacks, hot appetizers, brought to readiness right in the hall or full dishes. Depending on the decision made, equip the kitchen. The equipment of the hall deserves special attention. In addition to furniture and a bar, you will need a set of beer-filling equipment, as well as a place for kegs - large containers in which beer comes from the supplier. In a self-respecting brewery there should be at least five types of draft beer, except for it provide for bottled and non-alcoholic.

3

Design a menu. This can be loose snacks that do not require preparation: chips, nuts, dried squid, cut into pieces of dried fish fillet, etc. Another option is snacks prepared from semi-finished products. If necessary, they can be heated and finished right in the hall by putting a microwave. These include sausages, sausages, sausages and sausages of all kinds, as well as pieces of meat and fish breaded, frozen by shock freezing. The third option is a full-cycle kitchen.

4

Hire staff. Depending on the expected cross-country ability, as well as on the chosen kitchen, you may need from three to ten people. When compiling staffing, be guided by the labor code, as well as a rational approach to compiling work shifts. When deciding that your institution will be round-the-clock, consider what costs, including the wage bill for night-time workers, you will need. Cases when the round-the-clock mode of operation of a beer point are not justified are frequent.

note

Do not try to pack draft beer beyond measure. This is a perishable product, overestimated inventory balances run the risk of becoming write-offs.

Useful advice

When opening a beer outlet, it is important to develop an assortment policy correctly.

open the beer point