So, it’s time to rethink marketing. There are many other things you can do in order to make your bar more visible and get more visitors. The mere existence of your bar won’t provide you with an increase in visitors, there is work that needs to be done before that happens. No one will know about your amazing establishment if you don’t ensure they do.

Learn how you can use social media to promote your business by engaging with potential customers. Although you shouldn’t neglect the later either, especially the welcoming desk at the entrance of your institution where people can update on new promotions or products, one should still be creative to attract potential visitors from around.

And since everyone is on social networks on a smartphone, why not leverage this to reach customers with your bar?

The use of social media is often overlooked for marketing purposes. It’s affordable, personal and easy. Facebook and Instagram allow you to reach a lot of people in a short space of time, which can be ideal if you have a small budget or want to reach a large amount of people in the shortest possible time span. Here are some ideas that might help you attract new followers:

Create a Facebook event invitation. Make sure to have your Bar act as the organizer on all events you host, and do this at least twice a week. Invite members manually to make sure they show up, or take out paid ads if you don’t want to spend too much time on it!

Hashtags can be a very effective marketing tool. Try to come up with a catchy hashtag for your bar and don’t forget to add it to both your posts and the wall of the institution itself. For example, you could install a neon hashtag on the wall or on one of your tables! For customers who mention your restaurant with the #hashtag on Instagram, you can increase brand awareness and build loyalty by giving them an instant reward in your establishment.

Open up a few special offers. What would they be without some contests, 2 + 1 promotions or discounts for ladies? It is better to play something more valuable and related to your concept, but make sure you keep things in mind that can attract people to visit your restaurant. For example, you could take the opportunity to come up with a name for your cocktail while it’s under the supervision of one of our expert chefs. You can also have the winner forever remember their evening with an official certificate they can hang on their wall in their home office. We remind you to avoid following the trend of boring publics and remember that your target audience is different. You should be more creative and think about interesting, unusual content for your brand.

If you have the means to do so, it can be beneficial to run a photo contest every week. Each winner will be rewarded with a discount or bonus as they so choose. It may help to create permanent rules for contests ahead of time, in order to ensure there are no disputes. Required for participation: reposts of the post, hashtags, and a mention of your bar in a photo.

Our online registration system will make it easier for guests to be notified of any upcoming events at the bar. This means higher engagement and more potential sales. Why not partner with the town council on Instagram? Doing so will give you a lot of exposure and could help your bar gain a lot of followers. The best thing about this form of advertising is that it only costs a small fee, which means that promoting your food won’t cost a fortune.

You may want to think about creating a website for your bar, or at the very least a Facebook page to increase awareness of your location and create an online presence. Making reservations or ordering food deliveries in advance can also be helpful, especially if you have a kitchen.

You don’t have to wait for public holidays to get people to buy from you. Think of other, lesser-known holidays and be creative with your promotions and advertising. You’ll find that you start getting more customers because they already feel like today’s special occasion.

Choose your own holiday destination instead of spending your time and money visiting the same old locations at well-known holidays. Your most loyal customers are independent, and it’s always a safe bet to plan something for yourself.

As we grow, it’s important that we provide services and benefits that suit the needs of our loyal guests. This will be worth considering as a means to spend time with them.

Guests will generally stay longer if you offer them snacks. Additionally, if you provide drinks for them, it can help ensure that they stay as well. Consider cooking something simple like cookies or popcorn without the use of chefs.

Providing snacks at a bar is a great way to get more customers for an evening. It doesn’t have to be anything complicated – most bars offer quick snacks like chips, fries and even ice cream.

Bars often offer food, and for good reason. If your competitors all offer food, you might have gotten a competitive advantage. But what you need is not just any type of snacks. You need to consider the experience and price point of your bar in order to maximize the profit potential.

Don’t just stack up the same sauce on top of one another. In order to make your audience happy, serve more than one type. Choose three or four different types of snacks for each type. If a little more expensive, they will not spoil easily and the guests won’t be disappointed to find that their tartare is scraping out of the gravy boat.

The atmosphere at a bar can have a huge impact on how successful the establishment is. Creating a pleasant and unique atmosphere that keeps customers coming back is an important aspect of running such a place.

The fun, interactive illustrations on this Facebook post will stand out and show new visitors all the ways that your bar is worth checking out.

Increase your brand’s visibility and don’t focus on quantity alone.

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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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To open your bar, you should first decide on your target audience and understand what she will like. And then – to find a “chip” that will distinguish the institution from the plethora of competitors. After that, you can begin work on the arrangement of his cozy bar.

Of course, in order to create your own unique place can take a lot of effort and money. All the more important to weigh everything, calculate the pros and cons and with a clear conscience to undertake your project.

While business plans are most often used by bar owners to raise additional financial aid, they can also serve as a great reference point to focus on the most important tasks and help you grow your business.

Here are some basic tips for creating a good business plan:

• Outline your concept in detail.
• Include a profit and loss analysis to present the profitability of the bar.
• Emphasize the advantages of your location.
• Include a detailed overview of your staff with salaries.
• Describe possible risks.

Your business plan should clearly state what you are going to do, how you are going to do it, and how much it will cost.

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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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What to do? You’ll have to sit down and think hard, consult with your loved ones and colleagues, have a brainstorming session. Answer the following questions, keeping in mind the advantages that you, and not your competitors, really have:

• Does your menu feature dishes and drinks that your competitors don’t have?
• Do you use organic produce from local farmers when preparing your dishes?
• Do your chefs use special cooking techniques?
• Does your establishment offer customers unusual drinks that your competitors don’t have? Wine from Spain, freshly squeezed juices, Korean beer?
• Does your place have the most convenient location? Is it near the main city sights, in a secluded alley, near the sea or the lake, in the mountains and in a rock, in a tree, in a balloon basket?
• What special services does your establishment provide? Can you bring your beloved pet to your establishment?
• What do you entertain your customers with? Do you have board games, live music performed by an orchestra, DJs or stand-up comedians?
• Do the exterior and interior of your establishment compare favorably to your competitors? Do you have an indoor garden with a fountain, a spacious terrace, a historic building, huge floor-to-ceiling windows, balconies, paintings on the walls?

Add to the answers to these questions other features of your establishment that came to mind. And then from everything you’ve gathered, choose three top advantages that are guaranteed to lure customers to your chains. Think about exactly what people will say about you, because nobody cancelled the word of mouth: “I was recently in a bar where…”, “I want to invite you to a bar where something incredible happens!”, “I heard about the new bar, and there is…”.

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The next important thing for opening a bar is to choose the best option for you: buy an existing bar, build your own, rebuild, or buy a franchise. Let’s take a look at each of these.

Buying an existing bar

• The number 1 tip here is to research ahead of time before you take ownership. Here are a few ways to learn all about the place you plan to buy:
• Become a regular customer. observe customers and staff; strike up a conversation with a few to ask about their general impressions of the place. This way, you are likely to get a lot of unbiased and truthful information.
• Ask the right questions – Is the place clean? How well organized are the staff? Do they pay enough attention to customers or are they also attentive to the needs of their servers? What do customers say about the atmosphere, food, cleanliness, etc.?
• Consult your investment. Usually a fair bullion price is equal to the amount of annual gross revenue. However, this can vary greatly depending on the location and several other factors, including the seller’s motivation to sell the location and the general state of the economy. Consult with your lawyer or accountant about the transaction. You should also compare the bar’s inventory to actual sales to make sure you’re getting the correct gross revenue figures for the year.
• Do a complete inventory before and after the purchase. You should make sure you get everything in the contract before and after you take possession.

Creating your own bar

How do you create a bar from scratch? It may sound exciting; however, it can also be a lengthy and costly process with many additional costs.

Plan all the financial details with high estimates. Then plan your projected income with conservative estimates.

Then match the numbers to your resources before you start. Also, don’t forget the additional personnel costs, as you will probably need help from an architect, contractors, real estate agent, etc.

Upgrading an existing bar

When remodeling an existing establishment that fully meets your expectations and concept, keep the following points in mind:

• Avoid a radical takeover and transition by operating under the same name.
• Decide whether you want to operate during the renovation or close and reopen later.
• Decide whether you will keep the old name or introduce a new one.

Before committing, make sure you carefully analyze the transaction. Make a list of everything you’d like to change, and then consult with your team about whether it’s worth the effort and money.

Buying a franchise.

Joining a franchise gives you a chance to avoid some of the mistakes as a rookie bar owner because you will become part of a larger, more experienced organization. On the other hand, you have less room for creativity and customization of the place.

No matter what type of business structure you choose, make sure you consult with your lawyer and accountant at this stage, and you pick the best of the deal and settle on the right type of ownership.

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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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Deluxe Class
Luxe-class bars are distinguished, first of all, by an extremely high level of architectural and artistic design of the premises, decent technical equipment, the best possible quality of service, the sophistication of the designer’s interior, a wide range of specialties and products, as well as a very rich selection of drinks. Servicing staff in bars of this type is recruited from professionals of the highest class, and the client receives the highest level of service. Luxury bars are usually equipped with high quality cookware as well as all sorts of appliance sets for different meals and snacks. In such places are usually qualitatively organized recreation for visitors – they have the opportunity to listen to music and enjoy concerts performed by famous ensembles and artists, to play billiards and much more. Often in bars of this class are organized a variety of banquets and receptions.

Upper class
The bars of this class are only a little bit inferior in assortment and quality of service from the bars of deluxe class. There is also excellent interior design, live music and high-class staff.

First Class
First class bars allow for a simpler, but no less interesting, exterior decoration of the room. Here everything is made a little simpler and more utilitarian than in institutions of higher class. For example, on polyester coated tables it is allowed to use original linen napkins instead of tablecloths. As a rule, first-class bars do not feature “live” music, but video and stereophonic radio equipment. The assortment of snacks and drinks in these establishments is also diverse, but dishes are usually not very complicated.

Whatever type of bar his visitor wants to have a rest, the main thing is that he never left it disappointed, and the large number of varieties of bars and cafes will help each potential client to find exactly the type of institution, which he is currently interested in.

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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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