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So you have a location for bar and are going to set up the bar.
Did you or do you have someone who was a bartender helping you design the bar?
If yes, then congratulations.
If not then, I'll shed some light on the design process for you.
The items the bartender needs to make the bar successful are tied together. employees, customers and bar design.
Bar- Things should be laid out in a logical manner, overall bar design should flow as well as the pour station the bartender works at.
Serving - Place a beverage napkin in front of the customer to a) tag him as yours and b) lets the other bartender(s) know someone is helping this person. (TIP)When giving a customer a drink put a NEW beverage napkin down and place the drink or shot on it.
Stocking - Items sold at first will be trial and error, because a "regular customer" will go through a bottle and half of whatever they drink in a week or two.
Cleaning - Each person on his shift cleans everything, so the next shift starts off fresh.
Pour Station- It should be laid out with everything the bartenders needs without moving more one step. Glasses, liquor, mixers, sodas, garnish, ice bin. All equipment should be top grade and work properly.
Customer - Where and why they come in to your location is important. What you do right is just as important as what you do wrong.
Prices - Being competitive to other bars located in the area.
Servers- need to know what they are ordering, just like food.If they are able to sample the drinks being served, they can better explain to the customer what that drink taste like.
Bar - The Bar Rail ( what customers lean on) is very important, as the customer will feel and touch the counter and bar rail often. Lighting under the bar is a good idea, along with hooks for women's purses.
Bar stools - Go for the most comfortable you can afford , make it a high priority because to want people sitting in the chairs / bar stools all day. The longer the customer stays the more they drink and eat.
Employees - Just as the other two above items are important so is this last one.
Trust- Most important, between an owner and employee, because both rely on each other, to be honest in their dealings with each other.
Give / Take - Buy back or Free drink to a customer is standard if you would like to see these customers again, this isn't giving away free drink as in stealing it's promo'd and rung up as needed.
Professionalism - IF drinking is allowed by the staff, they truly need to know their limits, no sense in having someone piss drunk and unable to perform closing or clean-up duties. Better yet, have the bartender/staff ask the owner if they can drink the shot the customer wants to buy.
Bar Promotion -social and B2B - This involves a business to business tie-in where the bar and another business cross promote each other, reaching a wider range of customers.
As time allows I'll be updating this information - Please feel free to contact me with any comments or questions
ronthebartender@gmail.com
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