If a restaurant has a bar, it’s important to do it right. A memorable bar environment can elevate a restaurant’s reputation and provide free, word-of-mouth marketing among happy guests.
At Angry Crab Shack, we know what it takes to create a great atmosphere and while our delicious seafood comes first, our bar is an important point of the Angry Crab Shack experience.
Here are four tips for great restaurant franchise beverage and bar management.
1. Fun, Varied Offerings
Alcohol accounts for 11-12 percent of our total sales, with some franchises setting goals closer to 20 percent. It provides an additional strong and steady revenue stream for our franchise owners.
The key to this consistency is variation. When it comes to running a successful bar, having different options is essential.
In addition to the standard domestic and non-domestic offerings, Angry Crab Shack offers kitschy drinks reminiscent of walking into a loud, jazz-filled Louisiana bar at night. We stay true to our roots with our drink menu without forgetting the classics.
Guests looking for a drink also want special offerings, such as rotating and seasonal selections. By crafting our menu to align with different seasons and holidays, our franchise owners are able to capitalize on a wider market.
2. Support Local Brewers
Locally-sourced ingredients are all the rage now, and the same goes for alcohol. Locally-brewed craft beer is a must for bars looking to stand out.
Especially popular with our millennial guests, the movement to support local food and beverage suppliers is something Angry Crab Shack takes seriously. Our franchise owners are encouraged to establish relationships with nearby breweries and brands. Not only will adding local items to your drink menu diversify your offerings and boost sales, but it will also give your location a story and connection to your community that other businesses don’t have.
3. A Lively Atmosphere
When guests come to Angry Crab Shack, the last thing they expect is a dull meal. Our trademark seafood boil brings an infectious energy straight out of New Orleans to every restaurant.
Aside from our Mardi Gras décor, a large part of that New Orleans energy comes from our bar.
On game days, guests will often walk into a restaurant with a bar full of boisterous conversation. After work, they may find coworkers enjoying a happy hour. The Angry Crab Shack bar is designed to cater to a number of situations and guests at any time. For our franchise owners, this versatility provides additional revenue streams that keep sales hot year-round. Whether it’s a football game or a happy hour with coworkers, Angry Crab Shack is the perfect place to go.
4. Constant Evaluation
Most important of all, self-evaluating your bar’s offerings and service are essential to long-term success.
Being mindful of what drinks are the slowest to sell and adjusting your menu accordingly allows you to quickly diagnose and address a weak point in sales. Similarly, staying up-to-date on technology can help you expedite your service and save money.
Recognizing areas in which your bar is lacking and focusing on how you can improve them shows guests you care about the service and experience you’re giving them.
