The Pros And Cons Of Serving Alcohol In Your Restaurant

You may find that serving alcohol in your restaurant is going to work out very well. It could bring in more customers for you that otherwise would choose to dine somewhere that offers them wines, wells, and drafts for them to consume. However, some individuals don't like the idea of eating somewhere that offers alcohol. They have the concept that they are eating at a bar instead of at a restaurant.

Having alcoholic beverages available can make people less irritated when they arrive and discover they will have to wait for a table. Instead of disappearing out the door though, they will likely head up to the bar to enjoy a nice drink while they wait. This is a great way to continue pleasing your customers so that they have a very good dining experience with you.

Most restaurant owners will tell you that they sell a large amount of alcohol. They will also tell you that they are able to sell it for a substantial profit too. Many restaurant owners have come up with a good solution to slow times with alcohol too. They can offer buckets of beer at 5 pm so an after work crowd shows up. They can also offer great specials on drinks and appetizers during the afternoon so that people will be enticed to drop in.

It can be an added expense for your restaurant to offer alcohol though. You will have to purchase the supplies to make a variety of different drinks. You will also need the machinery to mix them and the glasses to serve them in. This could result in one more supplier to deal with too as you won't be able to get your alcohol from the same supplier that you get the food ingredients from.

You need to select your bartenders carefully so that they will offer the best possible serve to your customers. They will only continue ordering drinks from your establishment if you are offering what they like. Not every one can make a good mixed drink so find out what skills your bartenders have to offer.

Keep in mind that staff under 21 years of age can take the orders for the drinks, but they won't be able to deliver them to the customers. Either the bartender or someone else that is at least 21 years of age will have to take them to the tables. This usually isn't too much of a problem unless you have the majority of your employees under the age of 21.

You also don't want to get yourself involved in legal issues because under aged people are accessing alcohol in your establishment. As for ID on every person regardless of how old they look. Make sure only those that have ordered the drink are consuming it because some people will try to share it with others in their group that are under age. You also don't want to be serving alcohol to those that appear to be intoxicated.

The decision to serve alcohol or not is one you will have to determine after you have looked at all the issues relating to it. If you are working on a chain restaurant, you will have to follow their guidelines for this. Make sure you look into zoning issues and licensing requirements early as well.

Article Source: http://www.rightbiz.com

Patricia Farnham has a wealth of experience in the restaurant industry. Check out her website to some valuable veteran insights, warnings and advice on owning a restaurant.

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