If you're trying to make your bar profitable, serving food can be an effective way to increase your bottom line. But determining the most profitable food bar can be difficult.
At first glance, serving the cheapest food with the highest acceptable markup seems like a good strategy. But making bar food profitable isn't that simple. There are several factors to consider besides gross profit margin.
Here are the 5 most profitable foods to serve in different types of bars, along with some essentials for creating the best menu for your upscale setting.
First, let's lay the strategic groundwork.
Step 1: Determine your goal
There are many possible reasons to start serving food in a bar. determineyour goalit is a critical first step. After all, not all bars are the same. Your goals may be completely different than the goals of running another bar.
Some owners may want to dofrequent customersmore comfortable. Or maybe you trymakes customers stay longer, thus drinking more in the process. Others may want to drive new traffic or highlight special activities like watching sports or trivia night. You might have to compete with a new bar that opened just down the street.
Your first job as an owner or manager is to determine its purpose.
It's not enough to say you want to increase profits. A more targeted strategy will make it easier to launch a new menu and increase your chances of increasing ROI.
Exhibition3%of people will use a voucher for food or drink at a bar.
Step 2: Assess your bar size and staff availability
Before trying to serve food, if you've never done it before, take a look at the size of your bar and the type of staff you have. If most people sit at the main bar and a few small tables, serving full meals can be problematic.
Likewise, if you have a bartender and a waitress on the floor, will they be able to handle the additional tasks of preparing and serving the food?
It's better to start small with your food menu and build from there than to go overboard and leave your customers unhappy.
Step 3: Assess your preparation capabilities
Already have a functional kitchen? If so, great! You probably already have someone preparing the food.
If you have a kitchen but don't use it, you may need to hire someone to cook for you, which will be an additional cost. It might be best to think of foods that are easy to prepare, ones that don't require a big chef. Someone who knows how to make burgers, sandwiches and other classics.
If you don't have a kitchen, don't despair. You can still serve food. see our list below. You will have some limitations on what you can offer, but you will still be able to keep your customers happy.
Step 4: Think like one of your customers
When you think of the phrase "bar food," you probably think of specific items. It's tempting to just stick with ityouI would like ifyouHe was outside. But does it match what your customers want?
Think carefully about your consumer demographics. Is it in a family-friendly neighborhood or an upscale shopping district? Are any of your customers vegetarian?
If you don't know, start asking your customers. You might even consider taking a survey.
You don't want to waste time and money offering food that your customers don't even want. And the ordering process can even create buzz around your new menu.
Step 5: Combine food and drink
Part of knowing your customer is knowing what they drink. If your typical audience consists of beer lovers, that's one thing. People who drink alcoholic beverages may have different preferences. And wine connoisseurs are a whole different animal.
Your menu should offer foods that go well with what your customers are drinking.
ohrecommended stockfor an average bar it's 45% beer, 40% spirits, 5% wine and 10% mixers.
The 5 Most Profitable Bar Foods
Now that you've had a chance to think about more than just the general economics of bar menus, let's take a look at our list of the most profitable bar foods.
You will notice that we have made choices about the topics discussed above. That way, you're sure to find something that will generate revenue for your bar.
1. Bar without kitchen: Pizza
If your bar doesn't have a kitchen, pizza can be your best friend.
The pizza pairs well with beer and wine and easily caters to families and vegetarians. You can start offering pizza with little more than a refrigerator or freezer to store cheap ready-to-eat pizzas and a high-quality counter top pizza oven.
In addition, like table ice cream or cappuccino, they can also match it.
2. Bar with little table space: burgers
Burgers are an almost universal favorite and, like pizza, they're easy to customize for your customers. You can even offer vegan burgers.
Here are some tips to make burgers profitable.
- honor then yourspercentage of food costsis 30% or more
- Sell wholesale so you can buy ingredients wholesale
- Add easy side dishes like French fries
- Offer special coverages for an additional fee
- Take them with drinks like the beer of the day.
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3. Bar with hallowed cuisine: Pasta
Pasta is great value because it doesn't cost much, but can easily look fancy if done right.
The ways you can make it special are endless. Plus, it's an ideal way to use leftovers in moderation (cooked or day-old pasta, like chicken Alfredo).
You can also pair it with cold noodle salad in summer, noodle soup in winter, Asian noodles or even a tasting menu. Just make sure you find a way to put your own spin on it. You want customers to feel like they're getting somethingI can notMake it easily at home.
4. Bars open early or late: Breakfast
You read well. BREAKFAST.
Breakfast foods have some of the highest profit margins of any grocery offering. Serve breakfast-style omelets and sandwiches all day (both go great with a Bloody Mary or champagne), and serve pancakes and waffles later in the day.
If you serve a hearty breakfast anytime, it will become a neighborhood tradition.
5. Bars serving wine drinkers: tapas
Its upscale wine bar won't appeal to oenophiles (people who like wine) if your only options are chicken tenders and potato skins.
Remember that growth is not just about profit margins. You need to attract customers. If that requires slightly more expensive menu offerings, that's fine.
Tapas, or small plates, pair perfectly with wine and work in many bars. If authentic Spanish tapas are out of your kitchen's reach, consider olive and cheese platters or antipasto skewers.
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What can you do now?
Want to start the new bar menu? Here are three tips you can use right away.
- Make sure the storage capacity is sufficient. Consider perishable foods and ingredients to reduce waste.
- Create fun food and drink combinations that your customers will love. It doesn't have to be just inputs. How about a warm brownie and a liqueur?
- Don't forget to review your payment processing system. Make sure youpayment processing partneroffers the kind of functionality you need for your strategic change.
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