Selling beer on tap is profitable. It is in high demand among a wide audience; moreover, an alcoholic license is not required to trade. At the same time, such a point is a small but catering enterprise. And it must be opened according to all the laws of the genre.
It is necessary
premises, equipment, business plan, concept, suppliers, products, personnel
Instructions
Step 1
Rent a room in a walk-through area. You should not be led on favorable rental conditions, bonuses in the form of free months, etc., if the flow of people passing in front of a potential establishment leaves much to be desired. Modern trends are such that the most interesting places for catering are located in residential areas and areas of multi-storey buildings. The tenants' attention to the premises at the food courts of shopping and entertainment complexes located in the peripheral areas is also increasing. This is due to the fact that most people prefer to drink beer near their home.
Step 2
Decide what the pub you are going to open will offer as snacks: snacks, hot snacks brought to readiness right in the hall, or full meals. Equip the kitchen depending on the decision you made. The equipment of the hall deserves special attention. In addition to furniture and a bar counter, you will need a set of beer dispensing equipment, as well as a place for kegs - large containers in which beer comes from the supplier. In a self-respecting pub, there should be at least five varieties of draft beer, besides it, provide for bottled and non-alcoholic.
Step 3
Develop a menu. These can be loose snacks that do not require cooking: chips, nuts, dried squid, dried fish fillets cut into pieces, etc. Another option is snacks prepared from semi-finished products. If necessary, they can be heated and re-cooked right in the hall by placing a microwave oven. These include sausages, small sausages, kupaty and sausages of all kinds, as well as pieces of meat and fish in breadcrumbs, frozen by the method of shock freezing. The third option is a full-cycle kitchen.
Step 4
Hire staff. Depending on the expected traffic, as well as the chosen kitchen, you may need from three to ten people. When scheduling a staffing table, be guided by the labor code, as well as a rational approach to the composition of work shifts. When deciding that your establishment will be around the clock, calculate what costs, including the payroll for workers employed at night, you will need for this. There are often cases when the round-the-clock operation of a beer point does not justify itself.
