When starting your own bar from scratch, you will have to face some difficulties. Even if today it seems that they are insurmountable, we can please you: having calculated each step and reflecting it in the business plan, you will definitely cope and start receiving the first guests. One of the steps to success is creating a menu that will work effectively for you.
A quick return on investment will ensure the profitability of the institution – the main criterion for its success. To achieve this goal, it is necessary to develop a development plan and strictly adhere to it. It all starts with monitoring the market, choosing the location of the bar, determining its type and developing a concept.
Classification of bars depending on the range
Bars are usually classified according to the main group of drinks presented on the map. For example, in a cocktail bar, cocktails are simply required to be served, whose recipe and serving must be brought to perfection. What proportion of the audience will be offered classic and exclusive drinks depends on their wishes. At the same time, the assortment of the bar should be formed in such a way that the alcoholic ingredients of cocktails are of interest to customers in their pure form, that is, not only in mixtures.
Shots at the bar
Items such as draft beer are contraindicated on the cocktail bar card. The institution runs the risk of completely retraining into a beer bar, having lost its cocktail creativity. To diversify the assortment, it is enough to add a couple of trendy bottled beers, dessert cocktails with fruits, punches, etc. to the menu.
As for food, it is not customary to snack on cocktails. But the audience will appreciate the little complimentary compliments – portions of nuts or tiny cakes for tea and coffee, if they are also served at the bar.
A beer bar is not only a variety of draft and bottled beers of different strengths, but also other alcohol. Often in beer bars, guests are offered beer-based cocktails, which implies a cocktail card. The menu of such an institution contains the entire range of traditional beer snacks and even hot dishes of simple preparation, including hamburgers and hot dogs, sausages and sausages, spicy chicken wings, boiled crayfish and shrimp. A beer bar with a full menu and waiters can claim the proud title of a beer restaurant.
A wine bar should be equipped with a wine cellar with appropriate temperature and humidity levels.
In such an institution, guests not only taste wines, but also purchase them for their home collection. Usually drinks are offered on tap, so the bar should get everything necessary for uncorking and decanting, as well as a set of decent glasses. In addition, wine bars sell strong alcoholic drinks (vodka, cognac, whiskey, rum, liquors), wine blends (punch, mulled wine, crucson), wine-based drinks and soft drinks. Wine bars do not serve hot dishes, but cold snacks, sandwiches and sandwiches, roasted almonds and salted peanuts, cheeses and salads, and pastries are often added to the menu. The prettier the snacks, the longer the customers stay in the establishment.
A bright difference of the grill bar is a wide range of dishes and snacks. The menu includes different types of shish kebabs, grilled chicken and fish, barbecue and kebab. They are served with side dishes, sauces and fresh herbs, and beer, wine, spirits and soft drinks are offered as drinks.
The dessert bar is a type of non-alcoholic bar where popular drinks are served, including fruit drinks and sambuca, as well as all kinds of desserts. The menu includes ice cream, fruit salads, yoghurts, cookies, cakes, etc. This category also includes smoothie bars — healthy fast foods that are based on freshly squeezed juices and smoothies.
The above classification is an indicative model. Bars on real city streets strive to please everyone at once, offering customers cognac, beer, and cappuccino cocktails. From an economic point of view, such a “mixture of genres” is reasonable, as it allows you to satisfy the tastes of many visitors. But remember that the menu of a mixed type bar must be balanced in order to maintain a high level of service.