Basic operation and personal understanding of bar

The basic operation and personal understanding of the bar are as follows:

First, improve service efficiency.

Many bars have too many customers during peak hours, and the service is often poor. It is possible that customers have to wait a long time to sit down and order, and they have to ask the waiter for half a day to continue ordering, which will make the customer experience extremely dissatisfied and even lose customers.

Here, it is suggested to use the self-service code scanning function, so that customers can place their own orders and settle accounts when they are seated, effectively eliminating the behavior of missing orders and improving service efficiency. In addition, you can also add a deck pager to call the waiter with one click when you need service, so you are no longer afraid of not finding the waiter for a long time.

Second, set up package marketing flexibly.

The core product of the bar is to sell wine, and set up matching discounts for multi-time and multi-drink packages. For example, customers who spend for the first time can enjoy the new package discount, and old members can get the discount based on the package. This will not only make customers feel affordable, but also bring about an increase in bar turnover.

Third, pay attention to member management.

The problem that many bars can't continue to operate is excessive drainage and neglect old customers. I spent a lot of money on new customer activities, and the effect was good, but when the activities stopped, I found that I didn't bring many real customers to myself. Many people come for cheap, and then there is no customer information left in the world, and business becomes extremely miserable.

management mode

Bars generally only deal in drinks and provide simple meals that can fill the stomach, but the main varieties available are cakes and western food. Ordinary guests will not choose to eat here unless there are some "loyal supporters". This kind of bar decoration will generally make the bar bigger, accounting for a very heavy proportion of the whole bar.

Bars are generally made into English bars, U-shaped, square or round. There are stools all around the bar, which is not only the performance stage of the bartender, but also the center of the bar. Tables and chairs should be placed in other places as needed. The business hours of this kind of bar are usually in the evening, and the peak business hours are from 7 pm to 2 am.