Here we share with you the last 11 Ideas to complete the 22.The first 11 Ideas are HERE.
Feel free to give us your feedback or share with us any other one you may have.
- Alcohol- Free options
This unexploded segment has low risk and high profits. You will be using mainly the same ingredients that you already have, just develop creative cocktails with great presentation and you have good chances to improve your business. Consider healthy and caloric options, use local produce and fresh fruits.
- Create free or to sell souvenirs
This kind of program works because both the guest and the business walk away happy. Selling or giving away souvenirs works because it spreads word of mouth and increases profit margins. In the case of giving something away, it has to be estimated in the cost, and you can do this only if you sell in volumes, like the case of Trader Vic’s Menehune plastic figure.
Now if you want to sell a souvenir you have plenty of options, form glassware to bar tools or uniform. For example with the glass you serve it in the glass and give the guest the chance to keep it paying an extra cost. This drives sales and creates brand awareness.
- Wines from emerging areas
Carry great value. Consider south America, Australia, New Zealand and your local area to find great wines at a good cost.
- Drink Menus – What Works, What Doesn’t and What Consumers Want
Spend some time checking out your sales rank and consider what customers order (even if it is not in your menu) that will give you good feedback on your menu and offer.
Consider carrying a simple research with your guests asking them what they will like to see on your menu. Asking a straight forward question gives you the answer you need, guests feel appreciated feeling that you really care by involving them in the process.
Have a look at what your brands call split is and have a look at your prices for premium, according to a research done by Nightclub & Bar, guests said, “they expected to pay, on average, $1.50 more for premium beer, $2.21 more for premium wine and an additional $2.80 for a branded cocktail.”
Consider your item descriptions and branding when appropriate. it’s clear that if your marketing strategy doesn’t include a well-conceived drink menu, you might be wasting time and effort.
- Invest in Bar backs
They support bartenders, and if they are well trained and respected you will find yourself soon promoting them to bartenders whenever a spot is open. Bar backs support bartenders making them more efficient in serving and selling drinks freeing their minds and hands. Promoting from within creates a solid bar team and sneds a good message to the rest of the staff.
- Clean glasses
Don’t underestimate the importance of having perfectly clean glasses. Dirty glassware sends a wrong message.
Invest in quality Bar Tools
As we talk about in our previous post, buy the right tools for your bar staff and they will certainly deliver you higher profits. As a Bartender, be ready to invest in your own bar tools, you will feel more comfortable and your professionalism will be recognized.
- Control your portions
There are different ways you can implement to control your portions, and the first of al lis to have your recipes properly written and communicated. The use of jiggers has become fashionable, yet some bartenders do not seem to know how to use them, a jigger volume is measure to its rim. Using a 1 oz jigger to measure 20 ml is a mistake. Another option is to use pour spots and regularly check your staff precision with an exacto pour. With properly used jiggers, training and practice, the necessary speed will come, and every guest ultimately appreciates a balanced, well-made cocktail. The ROI comes in less waste and happier guests.
- Draft beers – serve them right
While it is a rather profitable category, you need to pay attention to it. Keep the system in good conditions and at the right temperature. Use cold glasses and make sure they are clean, check out for lipstick since women tend to drink light beers and white wines especially in summer time. Make sure the bar team knows how to serve a proper pint and pay attention to the waiters delivery time, nothing worse than receiving a flat beer in your table.
- Talk to your suppliers and ask for what you need.
When you are negotiating with your suppliers and vendors make sure you tell them what you need and do not accept whatever they want to give you if it is not good for your business. Work with them to train your staff on their brand and in the category. Working as a team will be beneficial for both of you.
- Be aware of internal theft
Simply by monitoring you won’t reduce internal theft, if you are having the bad luck of it being occurring in your place. Start monitoring; let them know that you are controlling productivity, stock and cash.
Yet if you find someone stealing from you do not take it as an offense, indeed take it as a good opportunity to improve because when it happens it is because you are making a mistake. We’ll talk about it in later post but you need to think about the circumstance under which you hired that member of the staff, consider if they are making enough tips, if they are unhappy or upset at something, etc.
Be my guest, Lucas Ranzuglia