First, scientific feasibility analysis.

1, fully understand the difficulties and unfavorable factors of staggered entrepreneurship, and make self-analysis before preparation. See if you and your partner are proficient in this business. If not, be sure to ask a professional to take charge of your bar. In the future, you can gradually get familiar with it in your daily operation and manage it yourself.

2. Through the collection, investigation and prediction of market information, a more accurate and scientific comprehensive market analysis is obtained. Before preparation, we must investigate and analyze the comprehensive market, including all factors such as market prospects and purchase channels.

3. Analyze your peers, that is, competitors, and know yourself and yourself. Absorb and learn from the strengths and advantages of others, and create your own characteristics on this basis.

4. Positioning analysis of bar. Including the management direction of the bar, the target consumer groups, the price of drinks and so on. Be sure to locate accurately, which is also the most important and crucial point.

Second, choose the right bar address.

When you decide to open a bar and make a scientific analysis, the next question is the location.

1, bar concentration, that is, the so-called bar street, and nearby areas. Because of the advantages and atmosphere of the group, this is the most prosperous aspect of the bar, with a large number of customers and a large throughput of drinks. However, this kind of aspect has a weakness of too strong competition, so small bars must have distinctive management and personalized products in this case. In this way, we can gain a foothold in the forest-like large-scale cluster and borrow favorable east wind.

2. In areas with high cultural level and relatively concentrated residents, you can run several popular bars and other leisure places, and the consumption is not easy to be too high.

3. Close to hotels that frequently travel and do business. The manpower source is stable, which is convenient for hotel guests to choose.

4. High-end residential areas and sections leading to commercial areas. Such lots are ideal, and whenever night falls, these areas will show infinite vitality.

5. It is best to concentrate the foreign affairs agencies near the embassy. This kind of area is the best place to open a bar, because it is often the best place for foreigners to entertain friends.

Third, the decoration and configuration of the bar

With the correct location, the next step is decoration and equipment configuration.

1. The decoration of the bar is different in appearance, internal structure and decoration due to the size and function of the service. In short, we must reflect our own style and unique emotional appeal.

2. The wine must be properly configured, with complete varieties, wine glasses and bartending equipment, complete background or main sound system, and can effectively play music according to the bar style, business theme and time period.

Four, bar staff and work arrangements

1. In addition to the decisive factors such as scale and area, the staff on duty should also be reasonably deployed according to the working room and business situation of the bar, and according to the customer situation and workload of the bar.

2, according to the daily workload and busy effectively arrange personnel on duty. You can take the rotation system, cancel the rest during busy periods such as holidays, make up the rest when the business is idle, and have overtime pay for overtime. Remember not to leave people idle.

Five, the nine principles of bar service

Service is also the primary factor that determines the quality of bar operation. Bar waiters and bartenders must do the following in the service process:

1, smile. When the guests arrived, they greeted them with a smile and welcomed them into the bar with elegant gestures. Regular customers can call them by their first names and use "big brother" and "boss" to make them feel cordial.

2. Take the initiative to leave. After serving drinks to customers and asking if there are other needs, you should leave the vicinity of the guests immediately, so as not to make them mistakenly think that you are eavesdropping on their conversation. Don't interrupt unless the guest speaks to you directly.

3. Ladies first. Pay attention to the principle of "ladies first", but don't ignore other guests or even cause misunderstanding.

4. The guest is always right. Treat guests' comments and complaints about the bar seriously and politely.

5. Answer softly. When answering guests' questions, you should avoid talking loudly, keep the appropriate volume and be natural and amiable.

6. Make guests feel at ease and comfortable. Pouring and mixing wine should be carried out within the sight of the guests as much as possible, so that the guests can experience the service skills and feel at ease about the hygiene and quantity of the drinks.

7. Remember the brand. Keep in mind the brands, prices and other characteristics of all drinks in the bar, and try to remember the brands and preferences that regular customers like.

8. Be careful what you say. When guests begin to talk, they should avoid talking about politics, religion, beliefs and other divisive topics, and never talk about the right and wrong of others.

9. Don't make customers feel impatient. Don't be impatient with the guest's words, expressions and actions.

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