What makes a bar successful? It's a million dollar question that has a million different answers. For some people it is atmosphere, some the drinks, some the bartender, some location, some the concept... For me, it is a combination thereof. Vibe is a huge part of what makes a place, THE Place.
Vibe as defined by dictionary.com is "feeling or flavour of the kind specified". Which pretty much sums it up. The feeling that you get as you walk through the door, whether it is a nostalgia born from many a late afternoon sent shooting the shit with good friends or a high energy that radiates from the music pumping and swarms of people having a great time.
You can create the most stunning cocktails on the face of the planet, but if your bar does not have a good vibe, you are screwed. While cocktails are a very important aspect of how to be successful, there is something to be said for the dynamics that play out other than the drinks you serve.
Driving a fun-loving and regular clientele can certainly contribute to a great atmosphere. Think of Cheers, probably the best example of "regulars." Who doesn't love Cliff? So how do you get there? I'd say, start with a great staff. If your staff sucks, good customers wont stick around. Your staff should be personable, honest, genuine and fun to be around. If they are, treat them like gold. People come to see them and if you aren't in their corner, they will find someone who is. If they are not up to par, get them gone! Everyone has a bad day or two, but if your bartender's bad day last for three months... enough said.
Your staff should work well together and create the Vibe that you want to see in your bar. If there are constant conflicts ensuing behind the bar or on the floor, these issues need to be addressed pronto and solutions need to be found or your business and bottom line will suffer. How? A little conflict management, talk to your staff individually and encourage them to be honest. Tell them it is an open forum and be true to that. You can't fix a problem if you can't identify it. Give everyone a chance to speak their mind and then take some time to think it over. Most solutions are easy to see if you take the blinders off and think objectively. Some conflicts can be resolved with more involved managing, or less involved. Some conflicts are personal and need to be resolved outside of the work place. Most conflicts between staff are due to one party not working as hard or effectively as another. No one wants to do all the work for half the pay. Make sure that all of your staff is pulling their weight. If they aren't GET THEM GONE! Poor work ethic is generally not something that is coachable and in this economy, there are plenty of fish in the sea. As a bar owner, you have a responsibility to act, not just sit back and let things work themselves out. That is your money going straight out the door if you allow your establishment to foster a bad vibe.
Now that you have your staff on board, focus on the Concept. Is it consistent throughout your establishment? Does it seem focused? Outsider opinions can be very helpful with this. Try some customer comment cards and ask your staff what they think. Identifying your niche and your target clientele is very important. How does your concept effectively market to your target market? What could you do better or differently to get more people through the door. How do you manage your location? What does your establishment look like? How is your color scheme? Does it reflect your concept?What about the music? How is the volume? What about cleanliness? It doesn't cost money to keep things clean and in order. Identifying and sticking to your concept saves you money and keeps you and your staff on track. Having your ideas organized and your shit together definitely promotes a good vibe to your guests.
If you are happy with your staff and your concept, next look to the books. Where are you spending most of your money? Where are spending most of your time? Could you be more effective? Is your staff preforming adequately. Are you sales consistent? Look for inconsistencies and try to identify common denominators. Are you ordering the right product, and the right amount of it? Make sure your inventory system is airtight. You should know exactly what you have and should have a good idea of how long it will take to sell it. When a business is not thoroughly managed, believe it or not, the customers know it. If you are charging $4 for premium liquor, the customers probably know that you have know idea what you are doing and will suspect there is something wrong. Make sure you are always on top of your market research and that you are effectively pricing your products. Getting a good deal is not always what a customer is looking for. Know who you are marketing to and why.
These are the three most important aspects of creating a good vibe. There are lots of other factors that contribute to being successful and for many places there are different solutions to different problems. But if you can manage these three, you should be well on your way to becoming more successful.
For more tips or answers to specific questions on how you can better your bar, email me at savage_bynicole@yahoo.com.
