Your own bar is a great opportunity for a successful entry into the restaurant business. However, with the wrong organization of the case, instead of profit, you may face losses. In order for the bar to generate income, take into account all the nuances even at the preparatory stage - from the correct selection of premises to the optimal menu.
It is necessary
- - a registered legal entity;
- - license for the sale of alcohol;
- - equipment and furniture;
- - staff;
- - money for business development and advertising.
Instructions
Step 1
Write a detailed business plan. The clearer and more tangible the portrait of your future establishment is, the more chances that the business will go well at the initial stage.
Step 2
Calculate your upcoming expenses. The bar is not one of the cheapest catering options. You will have to spend money on its promotion, invite a good chef to compose the menu, conclude long-term contracts with beverage suppliers. If your own money is not enough, consider a loan or attracting an investor.
Step 3
A good option for a novice restaurateur would be a franchise or a bar open under the brand of a beverage manufacturer. Study the market for offers or contact potential partners yourself. Choose options with the lowest royalties. However, this option imposes some restrictions on you, especially in the choice of drinks and pricing policy.
Step 4
Choose an establishment concept. You can open a sports bar, brasserie or cocktail bar. There are also more narrow specializations - for example, bars for bikers or students, Irish, American or English institutions. The clearer you define your format, the clearer it will be for your potential audience.
Step 5
Think about how you will make money. You can increase your drink margins, offer hearty meals with simple ingredients, or offer home-made popular snacks that are much cheaper than purchased ones. You can also go the opposite way - for example, by making a minimum mark-up for alcohol and cuisine, but charge an entrance fee and offer other paid services - karaoke, billiards, table reservations.
Step 6
An expensive establishment will require high costs for quality furnishings, good dishes and advertising. A budget bar will be cheaper at the first stage. However, its owners will have to spend money on surveillance cameras, security, frequent personnel changes and equipment repairs.
Step 7
Make a drink list and menu. The choice of these or those names depends on the concept of the bar. For example, in an establishment that offers beer, you can display a wide range of this drink. Choose the appropriate "beer" menu, including a large number of snacks, hot meat dishes, sausages, grilled dishes.
Step 8
Cocktail bars should have an extensive cocktail list and a menu of lighter and trendier dishes. Sushi, Pan-Asian dishes, European and American classics will do. Expensive bars should offer a good range of status drinks - single malt whiskeys, cognacs, tequila, various exotics like grappa, mezcal, armagnac and regional brandies.
