When it comes to running a bar, there are a wide range of food and beverage challenges. Pub managers have to face these food and beverage challenges each day, knowing that the odds of success are stacked against them. The following is a list of tips for those who wish to meet these challenges and run a successful a pub.
1. Responsibility
Selling alcohol is not a privilege, it is a responsibility. Should any harm come to a patron that could put an end to your business before it has a chance to get off the ground. Learning the local regulations and laws, while also caring for the safety of the customer is vital.
2. Well Trained Staff
Bartenders should have an encyclopedic knowledge of their craft and will help your pub stand out among the crowd. Training your bartender and staff to treat the customers in a friendly, personable manner is key.
3. Point Of Sale System
If you’re looking to run a modern establishment, you need to be equipped with an electronic point of sale system. This allows customers to use their credit cards to purchase drinks and helps the business keep track of all these transactions.
4. Develop Your Own Drink
One of the biggest food and beverage challenges is developing a signature drink. The signature drink you choose will set the tone for your pub and communicate your establishment’s personality.
5.Well Organised Back Bar
A poorly organised back bar leads to confusion among your bartenders. By setting up a back bar with well-organised drink preparation areas, you make life easier for the bartenders and allow for drink orders to be filled faster.
6. Marketing Schemes
When you are offering drink specials, coming up with ways to market them is pivotal. A drink menu that is well constructed and marketed properly can lead to great word of mouth.
7. Cleanliness
While you may want your pub to give off a dive bar vibe, keeping the pub clean is crucial to your long term success. When the bathrooms are dirty and the bar top is always covered in spilled beverages, this detracts from the ambiance.
8. Monitor Pour Levels
Inconsistent pour levels lead to inventory shortages. It also causes customer distrust, as they expect to receive the same amount of alcohol, regardless of which bartender is pouring the drink.
9. Maintain Bar Equipment
Every last piece of equipment in the pub must remain in great working order at all times. From the draft system to the dishwasher to the coolers/ice machine, if one piece fails, the entire pub’s business is thrown off.
10. Change The Menu
Offering new drinks and specials from time to time will keep pub customers on their toes. Variety is very important to the success of a pub, so changing parts of the menu periodically keeps a customer interested and gives pub owners the chance to jettison drinks that are not selling.
Please contact Redclean on 1300 29 39 49 for a competitive quotes for your pub & club cleaning.