Confused as to how to increase the sales and your restaurant and bar profit? Worry not, we are here to guide you that will help you to run your bar restaurant seamlessly. Starting from retaining customers, bringing in new age techniques like mixologists, using happy hour strategies, controlling liquor costs, pricing liquor right, using proper upselling techniques, marketing your restaurant bar well, to taking into consideration your staff’s suggestions, all are crucial enough to make or break the future of your restaurant bar. Read and extract all you can from the below paragraphs and garner yourself with all the crisp strategies that will give you an edge over other competitors in your locality.
Killer Strategies to Boost Your Restaurant and Bar Profit
Want to increase your restaurant and bar profit? Here are some smart strategies that you can very conveniently implement that are sure to improve your revenues.
1. Leverage On your Existing Customers
The biggest mistake that most restaurants and bars commit is that they neglect the existing customers. However, you must remember that your existing customers are your biggest marketers, whether is it through the word of mouth or through the pictures they put on their social media pages when they visit your bar restaurant. Hence, not trying to retain your existing customers might be the biggest blunder that you might be committing.
There are various ways by which you can retain them. Firstly, make them feel that they are important to you and celebrate their loyalty. You can do this by messaging them on their birthdays or anniversaries, by giving them special discounts for those specific days, or giving them complementary items whenever they visit your bar restaurant.
Social media has become a big part of the dining experience. People do visit restaurants, click pictures of what they eat and post in on the social media platform like Instagram, Snapchat and Facebook. You can very easily try and harness on this by including it in your loyalty programs by rewarding the images with the most likes. These rewards can be anything from 50% off on a meal or more exciting deals like free meals. It is unlikely that they will come alone. This will give you a chance to make new customers and increase your reach. Hence try and harness the already existing customers to garner more customers.
2. Offer Interesting Happy Hour Strategies
Happy Hours have become the most used marketing strategies for increasing restaurant and bar profit. Let’s be frank that the major targeted audience for the bar now days are aged between 18- 40 years. The youngsters, especially who are aged between 18-30 years are always on the lookout for cheap and affordable bar restaurants. To attract this crowd providing happy hours is the best way. For example, you must have seen bars providing happy hours between 3- 8 pm. Not only are the drinks available during the happy hours are cheap, there are also offers like 1+1 or 2 +1 on drinks. Many times, they also provide combos like a free plate of Nachos with a pint of beer. Doing so, you can not only encourage more crowds to flow in, it also helps you in upselling a few items. Happy hours provide the crowd with the opportunity to decide whether the bar restaurant is worth it and whether it is profitable for them to enjoy the experience without the happy hour deals.
Ajit Balgi, Wine and Spirit Consultant at The Happy High says,
Other happy hour strategies include providing unlimited cocktails for Rs.2000. However, a lot of quality bar doesn’t do it, because it does not go with their line of thinking. For them when you are providing unlimited offers it generally goes overboard and kills the whole experience, so they don’t run it.
3. Use Upselling Techniques
You must train your staff very well. Unless you do so, they will not understand that your servers are not just mere servers they are sellers as well. The bartender and wait staff should be more than order-takers. Instead of waiting for the customers to make up their mind while ordering, why don’t you train your servers to give suggestions and ask your customers to try something new in the menu or your bar restaurant’s signature dish? Hence educate your staff, discuss why the high-end brands are worth the price so that servers can recommend them with sincerity and enthusiasm. Your servers or your bartenders can play a major role in upselling the items in your menu. Although your customer might have interest in another liquor, if your staff tries to suggest any particular liquor and gives a sales pitch that describes the exoticness of that particular drink, hardly will a customer decline the suggestion. Set target sales goals and if they reach the target, everybody wins. The top seller can get something extra benefits, maybe a coupon for shopping or for a movie. The more they are good at upselling the better will be the sales of your bar restaurant.
4. Keep Your Liquor Costs under Control
It is estimated that liquor is the most affected when it comes to wastage or pilferage from behind the bar. Hence, it is essentially important that you follow the various cost control mechanisms such as Perpetual Inventory Form, Waste Sheet, Recipe Management Sheet. You must have a tight control over your inventory. A well-functioning bar approximately has around 1 crore liquor stock; hence if Rs 50,000 liquor is misplaced, the owner will hardly come to know. However, such misappropriations in a consistent manner can cost your bar restaurant a lot.
You should use a bar management system that will take care of your inventory, you will get to know how much stock you purchase, and you will also receive inventory count on a daily basis. For example, you will get to know about the stock in the inventory when your bar restaurant opens and you will have the end stock count as well. This will ensure that you have a bird’s eye view of all the operations happening at your bar.
The Recipe Sheet will have a detailed report of the quantity and recipe of each drink on the menu; this will reduce wastage of drinks to a great extent.
All wastes are avoidable and are a direct result of lack of cost control mechanisms and training. Waste Sheet contains a detailed report of which item was wasted, why it was wasted and the quantity of the item that was wasted.
Maintaining these three sheets religiously will ensure that no activities that happen behind the bar get out of your sights and mind. Since all the items used in the bar starting from liquor to glasses all are extremely costly, it is pivotal for you to keep a tight control over these, since any misappropriations in this area will hinder the influx of profit at your bar restaurant immensely.
5. Create a Marketing Plan
You must have an in-house marketing department who will take over the humongous task of marketing. You must venture into both online and offline marketing. You must plan it well and set targets and goals that you would like to achieve. Make sure that you keep in mind the below-mentioned points while venturing into the domain of marketing:
- Social Media Marketing: The reach of online marketing is extremely wide. You must not just create a social media page and forget to update it on a regular basis. You must religiously update about the new items inserted in the menu, changes in the opening or closing time of your bar restaurant or upload pictures of the various events that take place in your bar restaurant. You can also put ads on the social media pages.
- You Must Monitor Your Online Reputation: You can have an official website for your restaurant bar. And you must utilise this website and interact with your customers to further inculcate your relationship with them. Once you launch a website, you should never ignore your customer’s review. For example, if someone gives a good review will it take too much for you to acknowledge their appreciation? On the other hand, if the review is bad, you in all circumstances must address the matter and try and find where your servers or your bar restaurant went wrong. Having an online presence is a must to ensure that you are not out of mind and sight of your customers.
- Distributing Pamphlets and Putting up Hoardings: You can put up hoardings and distribute pamphlets around the busy areas of your city. In addition to this in-house, marketing is essentially important. Create a cocktail menu that complements the décor of your bar restaurant and put a picture of your new signature cocktail on a card for every table. Include a line or two describing its exquisite quality.
- Hosting Events: One of the easiest ways of attracting customers to your restaurant is by hosting events at your bar restaurant. Events can be of many types, like karaoke nights, ladies nights, Sufi nights, organizing jamming seasons, bringing in some special musicians or bands, organising lucky draw and whoever wins gets a free complimentary drink, or hosting special events like giving special offers when your bar restaurant turns a year older. For example, when Beer Café turned 5 years, they offered brews at Rs 5 for the entire day. Hosting such events will not only ensure that you see the influx of a large number of customers but will also create a bond with your customers as you will make them a part of your special celebration.
6. Menu Pricing
You must always remember that with the intention of reducing the cost that would bolster your restaurant and bar profit, you must never opt for low-quality substitutes. You must never increase the price of your liquor disproportionately. If you do so, your religious customers will realize the sudden increase in the menu prices and this will leave a bad impression on your customers. Instead what you can do is increase the price of your liquor menu steadily, in small amount, with intervals. This will not cost you much since it will not shock your customers with the disproportionate increase in the liquor cost.
While deciding the liquor price, you must just follow simple maths. It must be stated that the cost of each drink will differ as per the type of establishment, where the liquor is being served. For example, if it is a high-end bar in a posh locality then the cost of drinks will obviously be more if compared to liquor in a small street bar or a small sports bar. Hence, you must decide on the menu price depending on the how much did you spend in preparing the drink. With the motive of providing your customers reasonable liquor, you definitely can’t run into a loss. Hence, price it well!
7. Use Innovations Such As Mixology and Bar Theatrics
You can ask your bartenders to make drinks up on the bar. People want to see something innovative, something that is out of the box. Let them make their drinks with flair, passion using new techniques. Customers love to see theatrics behind the bar. Why don’t you appoint a mixologist, who would bring in new innovative drinks on your bar menu? Since, mixology is an in-thing, having a mixologist behind your bar will be a point of attraction for your customers. In addition to this, why don’t you try and bring a star bartender for a day or two in a week? This can very effectively be one of your USP’s and you can harp on this and try and garner more customers. These are rather a new concept hence; you can use this and enjoy seeing the influx of the customers.
8. Ask Your Staff To Give Suggestions
Since your servers and your bartenders deal with your customers, they will eventually garner a lot of knowledge about what the customer likes or dislikes. Have a monthly cocktail recipe contest among your staff. Challenge them to come up with new and exciting drinks that showcase a particular product. Institute incentive contests whenever you can. Set target sales goals and if they reach the target, everybody wins. The top seller can get something extra. This promotes teamwork and each member gets directly rewarded. Incentives can be gift cards, concert tickets or whatever is relevant to their need.
Bar restaurant management is one of the most crucial areas which most owners fail to comprehend. Customers are always on the lookout for something innovative and interesting, hence you must always try and change your strategies from time to time that will keep the customers hitched to your restaurant bar’s menu. We hope that after reading this you have garnered all the necessary information that will help you to bolster your restaurant and bar profit.