Keep Your Restaurant’s Bar Afloat with The Complete Guide to Bar Profitability
You thought adding a bar to your restaurant would be easy and fun.
It’d bring in extra money hand over fist, you said.
It’d allow you to hire a unique mixologist who would quickly create some buzz – you were sure of it.
And you could’ve sworn it’d give you and your staff a great place to unwind, chat, and bond after a busy shift.
But, reality hit fast.
The Definitive Pro/Con List for Adding a Bar to Your Restaurant
So you’re thinking about adding a bar to your restaurant.
This can open up a whole new world for you and your customers. It can also create a giant headache.
Just like with any business move, it has its risks.
Bad Beer Pours are Killing Your Profits
Your bar display is probably your proudest piece of work.
Your rows of bottles are all placed strategically.
Customers are excited to try the creative cocktails you’ve worked so hard on.
But, what’s really drawing in your regulars? And what’s attracting new customers? (And bonus, what’s doing so with a higher profit margin?)
Keep Your Bar Perfectly Stocked with our Cheat Sheet
Running a profitable bar or restaurant is no easy task.
You know it. We know it.
There are dozens – if not hundreds – of moving pieces to keep in the back of your mind at all times.
Your precious inventory of libations. Your band of employees. Your endless stack of invoices.
Margins are slim, and keeping everything firing on all cylinders is a constant uphill battle, to say the least.
5 Ways You’re Running Your Bar Into The Ground
You thought that adding a bar to your business was going to be fun.
Maybe even easy.
Perhaps you were reminiscing about those crazy nights out in your 20s… Or all the good times you’ve had at your neighborhood watering hole.
Or you’ve been blown away by the craft beer movement, or inspired to create a swanky cocktail lounge. It made sense though, right?