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SVTPerformance's Chain of Restaurants
Road Side Pub
worthwhile to dip into savings for beer/wine
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<blockquote data-quote="CobraBob" data-source="post: 11628950" data-attributes="member: 6727"><p>We need more info about your bistro, such as size, menu, what beverages you offer, and whether there are other bistros or small restaurants nearby that may or may not offer beer/wine. There is less profit to be made with beer/wine than with other alcoholic drinks, but serving wine (primarily) can be important to those who prefer it with their meals. But more important than that, as noted above, is why your bistro is not making more profit. There are a number of key areas you need to look at, such as.....</p><p>* How your bistro looks from the outside to the customer</p><p>* How your customers are welcomed/treated once they enter</p><p>* What is the quality of the service you and your staff provide</p><p>* What is the quality of the food served</p><p>* Do you get a lot of repeat business</p><p>* How nice is the area you're located in</p><p>* Is the area popular as far as eateries</p><p>* How good is your chef</p><p>* How varied is your menu</p><p>* What is the size of your portions</p><p>* What is the inside ambiance</p><p></p><p>Serving wine (beer, not so much) in a bistro is common, and if you do choose to serve wine you will want to offer both inexpensive and expensive wines. Find the right blend of menu, quality, ambiance, service and uniqueness and you should be on track to improve your profit. JMO.</p></blockquote><p></p>
[QUOTE="CobraBob, post: 11628950, member: 6727"] We need more info about your bistro, such as size, menu, what beverages you offer, and whether there are other bistros or small restaurants nearby that may or may not offer beer/wine. There is less profit to be made with beer/wine than with other alcoholic drinks, but serving wine (primarily) can be important to those who prefer it with their meals. But more important than that, as noted above, is why your bistro is not making more profit. There are a number of key areas you need to look at, such as..... * How your bistro looks from the outside to the customer * How your customers are welcomed/treated once they enter * What is the quality of the service you and your staff provide * What is the quality of the food served * Do you get a lot of repeat business * How nice is the area you're located in * Is the area popular as far as eateries * How good is your chef * How varied is your menu * What is the size of your portions * What is the inside ambiance Serving wine (beer, not so much) in a bistro is common, and if you do choose to serve wine you will want to offer both inexpensive and expensive wines. Find the right blend of menu, quality, ambiance, service and uniqueness and you should be on track to improve your profit. JMO. [/QUOTE]
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SVTPerformance's Chain of Restaurants
Road Side Pub
worthwhile to dip into savings for beer/wine
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