1. Build your bar around your business plan<\/strong> \u2013 Don\u2019t just design your bar and then think about how you can realistically run your business. Think about how many people you can have seated and standing and realistically how many bartenders and floor staff you can afford based on your costs and this will help you determine how you want to build your bar.<\/p>\n\n\n\n 2. Choose your bar materials carefully \u2013 <\/strong>Sure, a certain type of material \u2013 copper, stone, wood \u2013 looks good but looking after it properly is key if you don\u2019t want to have to spend more money replacing it further down the line. \u201cA lot of materials degrade over time,\u201d explains MacRae. It could be visual thing with a copper drip tray beginning to oxidise or stone staining or becoming damaged because of a chemical reaction with citrus juice.\u201d There\u2019s also the danger of things like powder coating chipping and ending up in ice trays, she warns.<\/p>\n\n\n\n 3. Keep on top of your glassware \u2013 <\/strong>Glassware comes with a multitude of considerations when running your bar. Having twice the amount of glassware on site than what you need for service is a sensible way of accounting for breakages, customer surges and the interchanging of popular drinks. Having a cohort of Nick and Noras, coupe, tumbler and highball glasses on hand will cover most classics and a rotation of custom glassware can service your more signature cocktails. Try and eradicate any chances for substituting glassware as this will avoid any tampering of drinks specs which could result in over pouring and undercharging. Bars like The Aviary don\u2019t allow guests to order off menu, meaning every drink has its own allocated glassware. Be sure to think about what will wash well in a dishwasher and which will need to be more delicately hand washed too.<\/p>\n\n\n\n 4. If you\u2019re buying ice, add it into your cocktail price \u2013 <\/strong>For some bars, making their own ice just isn\u2019t an option \u2013 Tres Monos, for example, goes through 700\/800 pieces of ice per day. That\u2019s why it\u2019s important to make sure that the cost of your cocktail reflects the price of your ice. On average, Aguinsky attributes 25% of the entire drink\u2019s cost to the ice. At Candelaria, Velasquez goes for the hybrid option of buying ice for serving in the cocktails, but making their own for shaking.<\/p>\n\n\n\n 5. Educate your guest on liquid vs ice perception<\/strong> \u2013 Ice programmes across the industry are getting more and more refined but educating your consumer about why they\u2019re paying more for that big piece of ice in their glass is something bar owners need to address if they don\u2019t want to alienate customers. \u201cSome people that buy our drinks don\u2019t quite understand yet,\u201d says Aguinsky of the ice debacle. \u201cThey get the best service and then they give you one star on Google because the size of the ice was too large.\u201d In order to combat this issue, Tres Monos is about to launch a social media video campaign explaining to consumers how and why ice is served in their drinks. \u201cIt\u2019s our responsibility to keep educating the audience.\u201d<\/p>\n\n\n\n 6. Make your customer as self-sufficient as possible \u2013 <\/strong>There are a lot of parts of your service that can be streamlined if you give your guest the knowledge they need to move around your space autonomously (within reason, of course), Chan points out. Making it clear when they arrive where the bathrooms are, giving guests the option of looking at a digital menu (which you can also include more information on) and explaining how your bar operates (timings, food options, etc) as soon as they sit down will prevent them from slowing down your service later on with questions.<\/p>\n\n\n\n![\"\"](\"https:\/\/www.campariacademy.com\/de-de\/wp-content\/uploads\/2022\/11\/Bamboo_Bar-Station_Stefan-Paun-1024x516.jpg\")
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