As someone who worked in the bar biz in my previous life, I can tell you that a horseshoe bar is the hardest to work and the least friendly. You always have your back to someone and you are required to walk farther to service which adds a few seconds which kills you during rushes. Look at an Outback, I can tell you they are not easy to work in.
If you have a large open area in the centre you are wasting valuable space as well.
Ensure you have sufficient shelving under the bar for branded draught glasses. Not many bars are pouring into the correct branded glass. Molson Canada did a survey last year where they showed 1000 people a draught in an unbranded glass and asked them what they thought is was worth. They asked another 1000 the same question except the pint was in the correct branded glass and the second group valued it at 48 cents higher. This means you can charge a bit more for using branded glasses and the guest still feels they have fair value. This is the #1 way to drive more money to your bottom line. Don't let your designer/GC tell you that you only need a few shelves; you will need more than you think.
I would strongly recommend that you re-visit your bar layout.
Cheers.
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