5 UNBREAKABLE RULES FOR SERVING FOOD IN A COCKTAIL BAR
From liquor.com Author Sarah BairdPublished Sep 29, 2016Estimated Reading Time 4 mins
Keep the food menu part of the overall concept. “As an owner, one (of course) wants to make money, but it’s about putting together a food menu that understands the customer.
Remember that you run a bar, not a restaurant. “The main aim for a bar food menu should be to make people drink more. When we improved the food menu at Little Bat, it doubled turnover within two weeks.
Get the right chef in. “As a bar chef, you need someone who’s happy to have someone else create the menu. In other words, you need someone with just the right level of enthusiasm so that they won’t come to you with this amazing new foam/jus/salsify and are just as happy as flipping burgers as they are cleaning pots and pans.”
Staff training is critical. “If you want to upsell any product, training is key. Your staff plays an incredible role in the running of a service, and they can make the difference between an average week and a great week.
Add food to your happy hour. “I detest happy hours and two-for-one deals. They cheapen any brand instantly. It is, however, really important that a bar gets people through the door, especially on quiet days.
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