BAR MANAGEMENT

I. Targeting your clientele

 Market segmentation > the process of dividing

the market with similar needs and wants into
group or sub-group. (age, social status,
profession, location, income)

 Targeting > is focusing on certain group of

market to cater their needs and wants.

 Positioning > putting your business in a

position that it is identifiable from the other
business or competitors.
II. Studying the area
Choosing an Area

Criteria in choosing an area

 Market availability
 Competition
 Environment

Estimating customer potential

 Determining customer value
 Determining customer demands
 Determining customer preferences
 Determining the purchasing power
Studying the competition
 Products and service offered
 Price
 Financial condition
 Strength and weaknesses
 Volume of customer

Selecting a site
Possible site to choose
 Vacant lot
 Existing building
 As a part of a larger operation
Basis in selecting a site
 accessibility to the market
 parking
 priceof the area or lot
 the condition of an existing building
 zoning laws

Determining financial feasibility

 Can the volume of customer or demand is
enough to materialize the financial objectives.
 Availability of financial assistance.
III. Atmosphere and Décor

Atmosphere > the environment or condition the customer

will experience in visiting your bar.

Décor > things place or added in a place to make the place

attractive or appealing.

Message the atmosphere of a bar should convey to

the guest:
 Welcome
 Festivity
 Concern for the customer well being
What kind of atmosphere you would like to
create?

 Relaxing, spacious, and restful place.

 Quite place
 Noisy, crowded, stimulating, hyped-up
atmosphere.
 Elegant, opulent, and luxurious place.
 Modest and comfortable place.
 A romantic and intimate place.
How to create an atmosphere?

 Soft colors and rounded shape.

 Bold colors and bright patterns.
 The use of carpets, drapes and fabric
covered walls upholstered chair
 High and low ceiling.
 Bright lights and flashing lights.
 Lavish and expensive fabrics, furniture,
and accessories.
Décor that can help create a mood or ambiance.

 Furniture and its placement

 Walls
 Floor
 Ceiling
 Lighting
 Window treatment
 Plants and other accessories
 special displays
 The front and back of the bar itself
IV. Layout and design
a. Available space

Elements of space that must be considered in space layout:

 the square footage
 the shape of the area
 the position of entry and exit
 the equipment to be used
 the activities
 the products to be prepared

b. Activities and traffic patterns

Activities:
 Dinning
 Dancing
 Shows
Traffic patterns > the flow or movement of guest and
employees in a bar.

c. Furniture
Factors in selecting the furniture:
 the foods and drinks to be serve
 the degree of comfort
 it harmony to the total concept of a bar

d. Influence of utilities, codes and licensing restrictions

 Fire code
 Sanitation and safety code
 Building construction code
V. The Bar itself

Elements in determining the placement, size, and shape of a bar:

 The element of décor
 The element of function

a. The parts of the bar

 The front bar > the customer area where customer order their drinks
and where orders are serve.

Parts of the Bar:

 bar table
 rail, glass rail
 glass rack
 arm rest
 foot rest
  The back bar
Function of the back bar
 for display
 for storage

 The under bar > the heart of the entire beverage operation

Parts of the under bar:

 pouring station
 speed rail
 ice bin
 bottle wells
 hand sink
 drain board
 glass sink