For many people in the hospitality
industry, managing a cocktail bar in a prestigious location is their
ultimate aspiration. In addition to the images of glamorous,
celebrity-filled nights that these businesses summon up in our minds,
cocktail bars have several advantages over other types of
establishments. At the high-end of the market - a target for many
cocktail bars - people are willing to pay more for a premium experience.
This means that a successful cocktail bar is potentially more
profitable than other establishments.
Of course, creating a premium experience comes with its own challenges. First, service in premium environments is more difficult - product offerings tend to be more bespoke, requiring a deeper product knowledge and demanding a high degree of professionalism from staff. Second, the costs of offering a high-end product tend to be higher, so planning becomes critically important.
PLANNING:
The hospitality industry offers endless opportunities - everyone has an idea, and everyone is looking for the resources to make their idea come to life. That is where proper planning comes in. The most important thing you can do when planning your cocktail bar involves defining and understanding your target market. This can be challenging, and it is one of the areas that we often help our clients with. You should try and be as specific as you can. Not only will this focus your efforts, but it will also help you avoid the common mistake of investing far too much in product that doesn't sell. We have all seen the huge number of bottles on display behind the bar - but how many of those are actually of interest to your target market?
(TIP) Opening - The best times to open are during "buzzing seasons", or in the Autumn when you can build bookings for Christmas. Try to avoid opening your bar during holidays or the summer months - of course, not everyone has that choice!
MENUS:
When coming up with a cocktail menu, resist the temptation to list every cocktail you can think of. Having too many items can overwhelm customers, sometimes leading them to order something else. In addition, a large menu will require staff to have greater product knowledge and additional training. Think carefully about you target market and which drinks are likely to interest them. Remember that for your bar to be successful, you need to create a product for your market, not for yourself!
(TIP) Use Pricing to Generate Interest - Offering a selection of beers in addition to cocktails will help you appeal to a wider audience. A range of beers at different price points will help generate additional interest and the potential to up sell - a key ingredient in generating higher profit margins.
SERVICE:
Service is part of branding. Unprofessional, discourteous staff can have a negative impact on your brand, particularly in an industry that relies on word of mouth. Unfortunately, the experience of a top nightclub with rude staff is all too common.
You can make sure that your customers give you good reviews through proper staff management, and by bringing the right people on board. We are often asked to help our clients with both training and hiring new staff. Some of the things I look for in potential staff include professionalism, a positive attitude, and the ability to work in a team, but by far the most important is personality. Your staff should be open and responsive to customers, so avoid hiring anyone with an inflated ego. Remember, you are never going to be worse off for having good service!
(TIP) Manage Service Properly - A more elaborate or specialised venue will require investing much more effort in training to make sure that staff have the right knowledge and the ability to deliver a high level of service. Don't make the too common mistake of de-emphasising service.
GLASSWARE
Properly stocking a cocktail bar isn't just about drinks, its also about. In general Cocktail bar services Johannesburg, you will need to have a sufficient number of glasses to make service flow properly - this will depend on the size of the venue, your equipment, and your staff. You shouldn't overbuy, but you need to have a backup percentage. For example, a bar with a 100 person capacity will need to have close to 300 glasses - roughly 100 high-balls, 70 wine glasses, 40 shot glasses, 40 rocks glasses, and 50 Martini glasses.
In London's hospitality scene, opening a cocktail bar can be rewarding both professionally and financially. Hopefully some of the tips in this article will help you along the way to setting up a fully functioning cocktail bar that attracts customers!
Of course, creating a premium experience comes with its own challenges. First, service in premium environments is more difficult - product offerings tend to be more bespoke, requiring a deeper product knowledge and demanding a high degree of professionalism from staff. Second, the costs of offering a high-end product tend to be higher, so planning becomes critically important.
PLANNING:
The hospitality industry offers endless opportunities - everyone has an idea, and everyone is looking for the resources to make their idea come to life. That is where proper planning comes in. The most important thing you can do when planning your cocktail bar involves defining and understanding your target market. This can be challenging, and it is one of the areas that we often help our clients with. You should try and be as specific as you can. Not only will this focus your efforts, but it will also help you avoid the common mistake of investing far too much in product that doesn't sell. We have all seen the huge number of bottles on display behind the bar - but how many of those are actually of interest to your target market?
(TIP) Opening - The best times to open are during "buzzing seasons", or in the Autumn when you can build bookings for Christmas. Try to avoid opening your bar during holidays or the summer months - of course, not everyone has that choice!
MENUS:
When coming up with a cocktail menu, resist the temptation to list every cocktail you can think of. Having too many items can overwhelm customers, sometimes leading them to order something else. In addition, a large menu will require staff to have greater product knowledge and additional training. Think carefully about you target market and which drinks are likely to interest them. Remember that for your bar to be successful, you need to create a product for your market, not for yourself!
(TIP) Use Pricing to Generate Interest - Offering a selection of beers in addition to cocktails will help you appeal to a wider audience. A range of beers at different price points will help generate additional interest and the potential to up sell - a key ingredient in generating higher profit margins.
SERVICE:
Service is part of branding. Unprofessional, discourteous staff can have a negative impact on your brand, particularly in an industry that relies on word of mouth. Unfortunately, the experience of a top nightclub with rude staff is all too common.
You can make sure that your customers give you good reviews through proper staff management, and by bringing the right people on board. We are often asked to help our clients with both training and hiring new staff. Some of the things I look for in potential staff include professionalism, a positive attitude, and the ability to work in a team, but by far the most important is personality. Your staff should be open and responsive to customers, so avoid hiring anyone with an inflated ego. Remember, you are never going to be worse off for having good service!
(TIP) Manage Service Properly - A more elaborate or specialised venue will require investing much more effort in training to make sure that staff have the right knowledge and the ability to deliver a high level of service. Don't make the too common mistake of de-emphasising service.
GLASSWARE
Properly stocking a cocktail bar isn't just about drinks, its also about. In general Cocktail bar services Johannesburg, you will need to have a sufficient number of glasses to make service flow properly - this will depend on the size of the venue, your equipment, and your staff. You shouldn't overbuy, but you need to have a backup percentage. For example, a bar with a 100 person capacity will need to have close to 300 glasses - roughly 100 high-balls, 70 wine glasses, 40 shot glasses, 40 rocks glasses, and 50 Martini glasses.
In London's hospitality scene, opening a cocktail bar can be rewarding both professionally and financially. Hopefully some of the tips in this article will help you along the way to setting up a fully functioning cocktail bar that attracts customers!
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Regards,
Sonera Jhaveri
http://www.sonerajhaveri.com