Starting Restaurant
Starting Bar: Good to know how you manage to open a bar!
The art of start bar and successfully run a bar
Starting a bar and drive bar may sound simple and straightforward, it does not take much more than a serving and a bar to get started. But to get the spin of a successful beverage service activities requires much more than that. A successful bar is largely about creating an atmosphere where people feel comfortable and to give your guests a good reason to come back.
Starting bar- A bar should be located as centrally as possible in a room to attract as many guests as possible. Place the bar in an open area where guests have an overview of the entrance or large parts of the premises. This means that the bar becomes a dynamic venue as it is supposed to be, said Joel Wilhelmson, for over five years back driving The Champ Sportsbar i Linköping.
Interior-wise, it is prudent to provide guests with as many options as possible. Those who do not want to sit at the bar to sit down at tables around the room or gather around a high table. If space allows, it is not wrong to place sofas that provide greater opportunity to pet some privacy, but for the sake of it is isolated from the rest of the room.
Starting bar: Choose a concept and follow it to the full
– When to start a bar and later push the bar is more important than ever to choose a style or concept, and then follow it fully. Example, we have chosen to promote ourselves as a bright, modern sports bar with furnishings in light wood. Our approach characterizes course menus, staff clothing, the decoration of the room and the music. Choose a concept and stick to it, said Joel Wilhelmson.
Beverage sales are of course very important when running a bar, but the way the food is not on the exception. Opt for an offer a few well-chosen dishes in various price ranges. Depending on the target, it is wise to offer both sound as less healthy options. Joel Wilhelmsom spreading the word to package food and beverages based on season and target. Offer also like this week's wine, weekend beer or drink month, it facilitates the choice of bewildered guests.
Starting bar: Frame the food- and beverage package
– Make the choice easy for the guest by offering different types of food- and beverage packages such as a salad and a glass of wine or a hamburger and a selected beer. The menu need not be especially high, focus rather on five elaborate dishes that you cook from scratch than ten half-baked dishes with many semi-, said Joel Wilhelmson.
Loyal patrons are understood each barägares dream. In the process of getting patrons are no real shortcuts, high service, a welcoming staff and a warm atmosphere makes people feel welcome and want to return. Depending on the direction and the type of clientele your bar attracts so regulars can prices be a good idea.
Starting bar: Decorate with uniform color scales
Daniel Andersson is Catering Manager at the Hotel Bar & BBQ in central Linköping. He has worked in the restaurant business for twelve and has over the years been instrumental in starting up several bars. As Joel Wilhelmson think Daniel Andersson much on the importance of building up his bar around a strong concept, when to start a bar, and then stick to it.
According to the experienced restaurant and a bar expert Magnus Hellstrom so the decor is a very important part in a bar. Magnus speaks of quality, design and concept. Everything from bar stools, barglas, body splints, Shakers and bark, howl should maintain a high standard in order to avoid unexpected interruptions in operation. In trasig ice machine can cost a lot of money in lost sales and 50 people who twitter about lukewarm drinks.
– It is not wrong to dare to experiment and try out different ideas and offers, but do it in the context of the concepts you have chosen. The bar I work with currently opened in April and is a classic hotel bar with a distinct international flair. In the process of composing barmenyer and cocktail lists, and, not least, train staff, is our focus again as a thread. It is important to believe in his concept to a hundred percent and have the courage to follow it, even in times of adversity, sawyer Daniel Andersson.
He reminds me of the importance of working with both short- and long term targets for the bar's sales and development. Set realistic goals and give all employees the proper insight into where the business is heading.
Starting bar: Spend time putting together a cohesive team
– When the bar is newly opened, it is smart to put a lot of time on building a strong team of employees who are professional, social and well-knit. In a hotel bar and also in other types of bars, it is extremely important to get the guest to feel seen and confirmed. Investing and therefore to have enough staff to enable them to have time to socialize with the guests, although sometimes the only concerns a few minutes, sawyer Daniel Andersson.
Another important component of course barinredningen. The hotel in Linköping has invested in a uniform color scale with a welcoming and warm colors. Think for a moment before you select colors and song, through the whole bar's decor.
Daniel Andersson believes that a bar should be positioned so it is immediately visible when the guest enters the premises. The bar should be a natural gathering place that is all the visitor's eye-catcher and those who choose to sit at the bar to feel that he or she is in the center
Starting bar: Invest in a small and well thought out bar menu
Dare to choose the focus, even when you compose the bar menu. Do not try to satisfy all, courage rather than go your own way and choose a menu that distinguishes you and maybe even get the bar to stand out. The hotel in Linköping has chosen to invest heavily in finer wines and cocktails. The menu at first only a few cocktails that personnel trained to do really well. It's a good idea to start with a relatively small menu of beers, wines and drinks and then build on with more options later.
Homework, attentive and knowledgeable staff is an important part of a bar's success. Guests who are looking to order a drink, a beer or maybe a glass of wine is often unsure of exactly what to order. There, the bar staff have an important advisory role. By quickly read by the client and suggest different types of wines, drinks and cocktails to match guests' preferences increases the likelihood that the guest feel noticed and seen, which means that they will hopefully stay longer than planned.
Starting bar- As baransvarig it is extremely important to be involved in the daily operation,
Otherwise you lose the easy control of what happens in the business. By moving out of the operation, you can quickly pick up guests' needs and preferences. You get a feel for the atmosphere that prevails at the bar and can rapidly change the, sawyer Daniel Andersson.
If you want professional and marketable texts to your website? I run Text Board, who are professionals at writing interesting, inviting and well-formed texts to websites, brochures etc.. Please contact me if you want help with professional texts that can increase the number of guests in your restaurant! Annika Wihlborg, textverket@gmail.com, 0735-776444
Good luck with the start bar and successfully run a bar!
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