What to do? You’ll have to sit down and think hard, consult with your loved ones and colleagues, have a brainstorming session. Answer the following questions, keeping in mind the advantages that you, and not your competitors, really have:

• Does your menu feature dishes and drinks that your competitors don’t have?
• Do you use organic produce from local farmers when preparing your dishes?
• Do your chefs use special cooking techniques?
• Does your establishment offer customers unusual drinks that your competitors don’t have? Wine from Spain, freshly squeezed juices, Korean beer?
• Does your place have the most convenient location? Is it near the main city sights, in a secluded alley, near the sea or the lake, in the mountains and in a rock, in a tree, in a balloon basket?
• What special services does your establishment provide? Can you bring your beloved pet to your establishment?
• What do you entertain your customers with? Do you have board games, live music performed by an orchestra, DJs or stand-up comedians?
• Do the exterior and interior of your establishment compare favorably to your competitors? Do you have an indoor garden with a fountain, a spacious terrace, a historic building, huge floor-to-ceiling windows, balconies, paintings on the walls?

Add to the answers to these questions other features of your establishment that came to mind. And then from everything you’ve gathered, choose three top advantages that are guaranteed to lure customers to your chains. Think about exactly what people will say about you, because nobody cancelled the word of mouth: “I was recently in a bar where…”, “I want to invite you to a bar where something incredible happens!”, “I heard about the new bar, and there is…”.

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Deluxe Class
Luxe-class bars are distinguished, first of all, by an extremely high level of architectural and artistic design of the premises, decent technical equipment, the best possible quality of service, the sophistication of the designer’s interior, a wide range of specialties and products, as well as a very rich selection of drinks. Servicing staff in bars of this type is recruited from professionals of the highest class, and the client receives the highest level of service. Luxury bars are usually equipped with high quality cookware as well as all sorts of appliance sets for different meals and snacks. In such places are usually qualitatively organized recreation for visitors – they have the opportunity to listen to music and enjoy concerts performed by famous ensembles and artists, to play billiards and much more. Often in bars of this class are organized a variety of banquets and receptions.

Upper class
The bars of this class are only a little bit inferior in assortment and quality of service from the bars of deluxe class. There is also excellent interior design, live music and high-class staff.

First Class
First class bars allow for a simpler, but no less interesting, exterior decoration of the room. Here everything is made a little simpler and more utilitarian than in institutions of higher class. For example, on polyester coated tables it is allowed to use original linen napkins instead of tablecloths. As a rule, first-class bars do not feature “live” music, but video and stereophonic radio equipment. The assortment of snacks and drinks in these establishments is also diverse, but dishes are usually not very complicated.

Whatever type of bar his visitor wants to have a rest, the main thing is that he never left it disappointed, and the large number of varieties of bars and cafes will help each potential client to find exactly the type of institution, which he is currently interested in.

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Restaurant Bar.
This type of bar is an integral part of a restaurant and serves both its visitors and customers, who came just to visit the bar itself. In this case, the restaurant bar can operate as a completely separate unit, and as part of the overall restaurant service system – for example, to serve as the base administrative post restaurant, a point of issue of orders waiters, etc. All depends on the internal structure of the restaurant. – It all depends on the internal structure of the restaurant. The assortment of drinks offered by such a bar also depends on the general concept of the restaurant – in very high class establishments it could be a specialized wine bar with elite wines, in a restaurant with Italian cuisine it could be a bar dedicated exclusively to Italian wines and cocktails etc.

Beer bar or pub.
The assortment of this place abounds with a large selection of beer and snacks to go with it. This type of bar is usually quite democratic in price range and aimed at a wide audience of potential customers. Visitors can be served there both at the bar and at separate tables. In some countries, for example in England or Ireland, visiting a pub has long ago become a separate layer of national culture.

Wine bar
This place has a pronounced elite character and most often exists as part of expensive restaurants. The wine bar is intended for connoisseurs and wine connoisseurs, from well known and accessible wines to unique and expensive varieties. There is no hustle and bustle and loud music and the atmosphere is relaxed and focused tasting. Visitors in this type of bar are usually served not by barmen but by experienced sommeliers and in its technical arsenal there is special equipment for keeping and using bottles with expensive sorts of wines. The visitor is offered a sufficient, but small range of cold and hot appetizers to accompany the wines.

Cocktail Bar
Typically, cocktail bars are located at restaurants and hotels. Clients are offered a wide assortment of different drinks – first of all, cocktails with fruit, strong, layered, punches and so on. The cocktail bar menu usually includes ham, canapés with caviar, olives, sausages, salty pistachios, almonds, pastries and fruit. Service is provided by waiters and the bartender, but in smaller venues, the bartender handles customers exclusively.

Grill Bar
In this type of restaurant the focus is not on drinks, but on food, namely a variety of dishes cooked on the grill – kebabs, steaks, grilled chicken, etc.

Grill bar can be part of the restaurant or be a separate institution, and very often is located in an open fenced terrace.

Lounge bar
This type of bar is so called from the English word lounge, lounge room. Usually it is in a special isolated lounge-area where melodic relaxed music sounds, candles are lit or special dim lighting is turned on and the public is seated on soft couches and armchairs at low squat tables. Such an environment is conducive to a quiet rest and does not disturb the thoughtful conversation between people.

Most often the lounge bar offers cocktails and other light drinks, as well as a good choice of expensive quality alcohol. However, this type of bar can be completely non-alcoholic.

Disco Bar
This type of bar is intended for those who like to dance and is often a part of a disco or nightclub. Here visitors are offered a variety of music and show programs, live performances of musical groups and DJ sets.

Pool-bar
The name of this type of bar comes from the English word rool, “pool”, and it is designed to serve visitors of the pool and is located in the immediate vicinity of the pool.

Lobby bar
This is a special kind of bar, located only in hotels. It got its name from the word “Lobby” and is usually located on the first floor of the hotel, not far from the reception. Lobby bars are most often open 24 hours a day. Besides the contact bar, the lobby bar area usually has upholstered furniture supplemented with coffee tables and chairs. Lobby bars are organized in isolated rooms or in areas separated from the hotel lobbies by columns, plants and fountains.

Service bar
This auxiliary bar is located in the guest area of a restaurant or cafe and fulfills guests’ orders through waiters. As a rule, it does not need its own cash register. Only a printer is located here, through which the bar receives the waiters’ orders.

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To put it simply, the concept includes everything that happens in the bar: from the purchase of proper kitchen equipment and the distribution of responsibilities between the kitchen staff to the time of serving food and the quality of automation. Yes, the layout of the guest room matters, too. And the uniforms of the waiters. All of this needs to be tied together and presented to guests.

The basis of commercial success in any branch of business is an interesting idea. But without competent implementation, it will remain promising, but not materialised. In catering, all the elements matter: naming, marketing, concept, format and, of course, competition. Any format will have competitors, but you can minimize the risks long before the official opening of the bar, carefully thought through all aspects of activity.

Excellent if the development of the concept of a bar before the start of the design of the bar. Without a clear concept, you can’t draw up a statement of work, and without the latter, you can’t get the business up and running on time.

What does the concept consist of:

1. The name, from which logo options are created.
2. Format and type, which complements the name or clarify the format.
3. A slogan that communicates the idea of the establishment, its mood.
4. A corporate style for visual communications.
5. The division of the room into zones, based on the needs of different groups of the target audience.
6. Interior design, including decoration, furniture, decor, lighting.
7. Catering and service in accordance with standards and the chosen style.
8. Printing, represented by promotional products, menu forms and invoices.
9. Appearance of staff.
10. Musical accompaniment.
11. Unique features of the institution.

To develop a bar concept from scratch, it is necessary to:

1. Determine the target audience by compiling portraits of typical visitors.
2. Evaluate territorial features of the premises.
3. Determine the type of establishment, interior features, price category.
4. Draw up terms of reference.
5. Develop conceptual layout, layout of the halls.
6. Choose a set of equipment for the kitchen area, arrange seating arrangements.
7. Develop designs and 3D-visualization. Choose finishing materials, textiles, furnishings and decorations, lighting schemes.
8. Draw up a project implementation plan, execute the working documentation.
9. Approve the planning documents with governmental authorities.
10. Implement the plan.

Not all concepts are successful, sometimes you have to change the idea. And a quality update has never stopped anyone. In any case, if your establishment needs a major renovation, you will have to lay out a new mission. What are you doing it for? What is the ultimate goal? Will you be changing the layout, zoning, interior? Or will the changes affect the exterior of the facility? Maybe the speed of service?

Pay attention to catering facilities that are popular. Every detail has been taken into account: the kitchen is perfectly organized, the suppliers and the accounting system are selected.

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