Common Mistakes Bar Owners Make

It is important to plan your space well. A business’s success or failure can depend on the space available between the front and rear of the house and between the bar area and any other seating areas. Too much or too little of any one element can lead to poor designs. Before you open your place, visit many establishments and make lots of notes. Take the time to look at what works and what doesn’t.

Inefficient layout. Many bars have too much space between the bartender’s station and beer taps. This results in wasted time, motion, and slowing down service. Ideally, all bartenders need–speed rails, glass storage, beer coolers, beer taps, etc. -should be within six feet of each other. This should not require more than one step in any direction. Giving your bartenders enough room to pass each other is also a good idea. We recommend at least 32 inches between the front and back bars.

Ice-making equipment that is too small can cause problems. Sometimes the ice machine is large enough to provide enough ice for a bar (since it can produce ice even when it is shut), but the storage container is not big enough. You might also want to consider that many bars have different types and models of ice machines for different beverages.

Make sure that you have the correct ice bin at your bar. Cocktails need ice and soda. Don’t choose a smaller, less-equipped bin to save some money. Colder ice will last longer and be of higher quality. Also, chill the soda lines.

You don’t need to have too much refrigeration equipment. This may not be sufficient space. Depending on how busy your kitchen is, it might not keep cold enough at busy times to maximize draft beer pours. Properly sized counter refrigeration behind the bar requires proper ventilation.

Poor material selection is a problem. Consult a product expert to help you choose surfaces and finishes. Marble bars may look great in upscale cocktail lounges, but marble will break more glassware in high-volume bars than wood. While carpeting is acceptable for hotel lobby bars, it’s not ideal for busy establishments where spills are likely. A surface that is easily cleaned makes more sense. Well-finished wood furniture can stain easily from water marks and spills unless it is coated with durable polyurethane.

The wrong glasses can make you look like a rookie bartender. You must ensure that you have theĀ correct glassware for every type of beverage. This includes red and white wine glasses, champagne flutes, rocks, and highball glasses. Also, have martini glasses for different beers like pilsners or ales. EnsureĀ that the glassware you buy is sturdy and cannot be broken.

There is not enough storage behind the bar. Use the underbar and overhead space and the under-counter space to provide sufficient storage for staff to make it through busy times. Bar backs can replenish ice, replace kegs, and help customers. They won’t have to run to the back to get other glassware or garnish.

Badly planned beer dispensing. Once your bar has been built, running beer lines from coolers to bars can be costly and time-consuming. You may need to limit the number of drafts you offer if you don’t have enough glycol or beer lines.

Poor lighting is not an excuse. LED lighting fixtures are now so popular that it’s almost impossible to find bad lighting. Lighting should not only be sufficient for patrons at the bar or seated at tables to see menus and order beverages, but it should also be bright enough to highlight features in your bar, back bar, and other parts of your establishment. Lighting should be as important as furniture in your decor. Designers will tell you that lighting is crucial to creating the right atmosphere and mood. Warmer lighting can create a relaxed atmosphere, while fluorescent lighting can ruin your guests’ mood.

The wrong POS system. It will be the core of your inventory and financial management. You want a system that is easy to use by staff, matches your menu, and offers the reports you need to run a successful business.

Leave a Reply

Your email address will not be published.