If the area of the bar is 150 square meters. m, the layout is approximately this: 50 square meters. m given to the utility room and kitchen, and 100 square meters. m – under the hall. This area is enough to accommodate up to 60 people.

Before the repair of the room should think in advance about the ventilation and air conditioning, as well as the lighting system. Proper lighting is able to create a special mood and plunge into a relaxing atmosphere. To avoid unpleasant odors, the kitchen should be equipped with powerful extractors.
It is better to entrust the interior design to professional designers, and the repair work – to an experienced team. In 1 month you can get a fully ready to receive guests bar room.

After finishing finishing, we buy equipment and equip the bar. The room must have:

• furniture: tables, bar stools, bar counter, racks, sofa, etc.;
• Bar equipment: coffee machines and coffee grinders, mixers, toasters, juicers, etc.;
• kitchen equipment: bread cutters, knives, vegetable slicers, refrigerator for food, wine cabinet, etc.;
• cooking equipment: ovens, grills, stoves, etc.;
• utensils and other necessary equipment for the work of the bar.

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2 bartenders. Bartenders serve customers at the bar, prepare cocktails, are responsible for the cash register.

2 cooks. Chefs coordinate the kitchen, develop recipes and menus, control the cost of products, are responsible for cooking, food storage, work in one or more of the kitchen stations, depending on the distribution of responsibilities.

4 waiters. Waiters take orders in the hall, provide customer service, monitor cleanliness in the hall, serve the table, accept payment for the order, are well-versed in the menu and can give recommendations to visitors.

2 Housekeeping Dishwashers. Dishwashers are responsible for the use and maintenance of the dishwashing equipment, making sure the dishes, kitchen and hall are clean.

2 security guards. Security guards oversee public order and quickly deal with emergencies.

Accountants. An accountant keeps financial records of all operations and works remotely.

Administrator. The Administrator organizes the work process, hires and manages the staff, is responsible for marketing policy, monitors the profit/loss ratio, accepts and plans reservations and pre-orders, supervises the work of the staff.

Personnel requirements for the catering facility:
All employees must have health cards with appropriate markings;

All employees before admission to the workplace must be instructed, learn the safety instructions for the operation of equipment.

To improve the quality of service it is necessary to regularly certify the personnel and send them to improve their skills. To avoid staff turnover, it is necessary to establish a decent wage.

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You should allocate as much money for bar advertising as the marketer demands. The marketing campaign for the bar is planned on the basis of territorial indicators and the target audience. It is necessary to determine exactly what areas of the city potential visitors will come from and how they will get there: by car, on foot or by public transport. In this way, it is possible to understand which ways of influencing the target audience will be most productive.

Types of advertising:

• Outdoor – signs, banners, billboards, car signs, billboards. You can place ads in the buses, buses, subway, on transport, on apartment buildings.
• Social networks are one of the most popular options for advertising these days. Agree to cooperate with bloggers who have a large number of subscribers. It is also necessary to have a bar account on Twitter, Instagram, Facebook.
• YouTube. If your target audience is people under 30-35 years old, then promoting the bar on YouTube will be a good option. Many bloggers do reviews of popular establishments, so you can identify the most productive channel and invite its creator for a free tasting.
• Media on the Internet – people do not read ads placed in newspapers or magazines, so it is better to order an article for the website and tell about the opening of a new bar.
• Television and radio – advertising a bar on television may consist of sponsoring sports events or concert programs, but this is very expensive and unprofitable for small establishments.
• Printing and souvenirs – the bar should have advertising booklets, business cards, you can prepare souvenirs in the form of matches or chocolates with the symbols of the bar.

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Basic documents:

Registration of the company. It is necessary to choose a classification and choose a legal form in advance. If you register the business as a private person, it will be possible to sell only beer. If it is planned to sell strong alcoholic drinks and cocktails on the territory of the bar, then you should register LLC.

Conclusion of a lease agreement for non-residential premises for the bar. The documents must be drawn up in duplicate, and have the tenant’s and landlord’s stamps.

Registration with the tax service and putting the cash register on record.

Obtaining permits from the fire department (the bar is visited by an inspector, then draws up the appropriate document).

Obtaining permits from the SES.

The contract for the removal of waste.

Sanitary book for personnel.

License to sell alcoholic beverages.

The license can be obtained not only before the opening of the institution – you can get it after the launch of the bar. However, you are faced with the task of reaching a quick payback and profit, so you need to bet on this direction.

For successful licensing, certain conditions must be met:

• The bar must be at least 50 square meters;
• The bar must be located more than 100 meters away from sports, medical and educational institutions;
• The bar must be equipped with all modern communication systems: heating, plumbing, and have safe electrical wiring.

It is not possible to draw up the permits yourself – documents can be handled by specialized organizations on an outsourced basis.

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Unsuccessful choice of location and location of the bar. You can easily overestimate the traffic or underestimate the competitive environment. In choosing the location may be missed some of the nuances that will manifest themselves in the work. Therefore, it is necessary to carefully analyze the outlet and take into account various factors;
Increase of prices for raw materials, unscrupulous suppliers, low-quality raw materials. In the first case, there is a risk of increased costs and, consequently, the selling price, which can have a negative impact on demand. In the second case, the risk is associated with disruptions in production. It is possible to reduce the probability of these threats by competent selection of suppliers and inclusion of all the necessary conditions in the contract, which provide for material responsibility of the supplier in case of their violation;

The reaction of competitors. Since the catering market is quite saturated and competition is high, the behavior of competitors can have a strong influence. To minimize it, you need to build your customer base, constantly monitor the market, introduce customer loyalty programs, create competitive advantages and unique offers;

Refusal to grant a lease of premises or increase in the cost of rent. To reduce this risk, you need to enter into a long-term lease agreement and choose your landlord carefully;

Decline in effective demand. This risk can be leveled out by developing effective loyalty programs, including discounts, happy hour services, etc;
Problems with personnel, which means low qualifications, staff turnover, lack of motivation of employees. This can lead to a decrease in sales efficiency, reduced revenue, the formation of a negative image of the institution. Reduce this risk is easiest at the stage of personnel selection, hiring employees who meet all the requirements. A system of bonuses for employees should also be envisaged;

Equipment failure and production downtime. Regular maintenance of equipment in order to maintain its operability will help to level out the risk;

Product spoilage due to low demand, breakdown of storage equipment, improper storage, planning errors. For the restaurant business, this risk has a high degree of probability. Product surplus can occur for two reasons: first, due to low sales and unpopularity of some dishes; and second, due to errors in forecasting sales volume. It is possible to reduce this risk by competent planning and forecasting, reviewing the assortment, excluding unprofitable dishes from the menu. Mistakes in food storage, breakdowns in refrigeration equipment can lead to food spoilage. Avoiding this threat is possible with the training of staff and supervision of their work, as well as regular maintenance of equipment;

Reducing the reputation of the institution in the circle of the target audience with errors in management or reducing the quality of services. This can be avoided by constant monitoring of product quality, feedback from customers of the institution and corrective measures.

Drawing up a detailed business plan, competently organizing work at each stage of the project and providing for the main risks, it is possible to build a profitable and promising business in catering.

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• Do not pay attention to advertising tricks, because at the expense of free glasses, aprons, umbrellas and other products supplier can inflate the price of some items;
• do not sign a long-term contract at the beginning of cooperation;
• check the price lists of all suppliers to determine the most favorable conditions;
• discuss in advance the terms of return of empty containers.

Even if you have an innovative bar or a very daring concept, you shouldn’t give up classic food and drink. The fact is that bars are rarely frequented by gourmets – Alcohol and food are only an occasion for acquaintances, conversations and communication.

It is worth working out the alcoholic card separately: there should be drinks of different degrees, with different additives and different volumes. It is worth taking care of those visitors who do not drink alcoholic beverages. Non-alcoholic mojitos, mulled wine and other drinks can also “make the cash register” of the bar with the right approach.

Menus should be printed on beautiful, high-quality, expensive paper. Better yet, the most “box office” drinks should be visualized on the menu – this will increase interest in them. Bar patrons want to see what they order, and you have to take that into account.

Be sure to have signature drinks, which will become a calling card and a chip of the bar.

Also think through the menu with light snacks, desserts, hot sandwiches, chips, snacks, etc. A large percentage of customers drop by the bar after work or a busy day, and it’s worth offering something to satisfy their hunger. Include something for vegans and non-vegans, for sweet eaters and diet eaters.

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