What should be the interior.
People come to the bar to escape from the monotony of everyday life, to communicate with friends and relax in a comfortable environment. The visitors’ liking for the place will depend on the disposition of the interior.

Among the bars there are many exclusive decorated institutions, but the design of the most part is made within a few basic directions. Therefore, to please the guests with the design can be, if you think it out to the smallest detail. At the stage of development of the interior take into account the following factors:

Area. Chamberiness, privacy is valued in many bars, and it deserves special attention. However, in an overly compacted space, it is difficult to feel really comfortable. In order not to harm the image, the optimal number of seats is determined during the design.

In the style of high-tech
The choice of style. The bar is decorated in a particular style or mix two or three in one space. In the latter case, choose trends that are close in spirit (such as loft and high-tech). In this case, the result turns out to be the most interesting. Mixing styles far from each other is not recommended.

The romance of wanderings
Choice of color scheme. Overloaded with bright colors interior causes fatigue, so for most interiors choose a limited number of basic and complementary colors. A bright color accent can be used to highlight a certain area: the bar or ordering counter.

Color minimalism
Materials. There are sanitary and epidemiological norms, which must be met by any institution associated with food. Therefore, the finishing materials must not only correspond to the chosen design, but also withstand regular cleaning and wet cleaning.

Loft-style sports bar
Zoning. An important part of comfort, allowing visitors to feel relaxed. The space of the bar is divided into zones with the help of partitions or screens; zoning is also performed with the help of lighting.

Lounge bar
Lighting. Chosen with the entire design in mind. The principle of light zoning is used when the room is present in differently illuminated zones. Particular attention is paid to the bar area – the bartender’s work zone should be brightly lit. Lamps are mounted in the ceiling or in the elements of the bar; if style requires, several metal fixtures are suspended.

Tiered lighting
Engineering communications. Depending on the style chosen, they are masked or exposed. In this regard, the loft is ideal, which allows you not to think about such things at all.
Bar interior

The influence of theme on interior design
Going to the bar, people think about a pleasant pastime, and their expectations of the interior are usually associated with the theme of this institution. According to the expectations of visitors, the bar decoration is carried out in the following manner:

Beer bar (pub). Looks good design in the loft style, with its brick walls and the rest, not less brutal finish. Less common is steampunk, although its mystical atmosphere of industrial retro looks just fascinating. A popular variety is sports pubs with their televisions continuously broadcasting sports competitions. A gathering place for fans of all stripes is decorated in one of the modern styles.

A steampunk pub.
Dessert bar (as well as fruit bar, tea bar, vitamin bar). The atmosphere of a place that serves drinks and desserts for all tastes and in the most unexpected combinations should be especially positive. The interior is often done in the classical style, with light finishings, carved furniture, and recognizable decorative elements. There is a design in the style of fusion, mixing bright colors, decor and furniture of different styles.

In the modern style.
Bar Cafe. A place where you can not only socialize over a drink, but also to eat, is often decorated in a modern style. An important point in the popularity of the institution: not only the external attractiveness of the furniture is important, but also its convenience.

Bar-café
Cocktail Bar. A place where there is an upbeat, relaxed atmosphere, requires exquisite decoration. Enjoys success decorating in the art deco style, less often choose pop art with its bold color combinations.

In the hotel
Sushi Bar. Themed (national) menu defines a bar design. Minimal décor, lots of light, bamboo and wood decoration, Japanese graphics or photo wallpaper on the walls are typical.

For lovers of exoticism
Disco Bar. This place will be a success if you manage to recreate the atmosphere of energy and vigor. You can choose the style of techno or fusion, not forgetting about the original lighting.

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Choosing a location
How to choose a place for a bar to have a steady income? One option is to carefully choose a neighborhood in accordance with the concept of the bar itself. For example, in peripheral and residential areas, where residents like to drink beer in the yard on the bench, to open an expensive bar with elite alcohol does not make sense, as well as in expensive area beer bar without seats will likely not enjoy the necessary popularity.

Finding a place
The premises can be bought or rented.

A great option – the first floor of a non-residential building or a separate building. But the bar in the basement may scare away some potential guests, not to mention the possible difficulties with air conditioning and plumbing.

Identify your target audience
Research the neighborhood in which you’ve found a suitable vacant space. It’s important to identify:

The number of population;
The social status of the area and income level;
traffic flows, direction of walking routes;
how passable the chosen location is;
the presence of competitors, their concept, pricing policy, quality of service, pros and cons.

Concept and staff
When you have finally chosen a place for your future bar, you need to decide on its type and approximate menu. The bar may be a beer, with a large range of coffee, or perhaps the bulk of the drinks in it will be wines or other spirits. If you are planning a drinking establishment for 20-25 seats, the list of staff will be as follows:

two bartenders with shift work schedules;
Two or three waiters to service the hall;
A cashier (bartenders or waiters can perform this role);
a janitor (this position can also be combined with the main job)
administrator;
security guard;
manager;
accountant;
IT Specialist.

Documentation
After registration, it is necessary to obtain all necessary permits and licenses to open a bar.

A brief business plan
How much does it cost to open a bar? The amount of money needed to open a bar will depend on many nuances: the intended area of the room, its decoration, furniture and equipment, the number of employees and the approximate menu.

If you are going to open a bar without hot dishes, the equipment will not be much and it will be compactly placed on the bar area. Mandatory for the establishment for 20-25 seats must be purchased such equipment as:

bar counter;
cupboards for dishes and small equipment;
furniture for the hall;
cash register;
refrigerator;
display case;
coffee machine;
ice generator;
ice crusher;
module for installing beer taps;
shakers;
drink preparation utensils and bar accessories;
tableware for the hall;
musical equipment;
lighting.

The minimum period in which the bar can pay for itself, given the best of circumstances, is six months, but most often it takes from a year to several years. That is why it is important to draw up a detailed business plan, which will include all the costs and estimated revenues.

An important point: the high level of theft often nullifies all the owner’s efforts aimed at the successful development of the business. Organize an effective control of the work of bartenders and waiters, so there is no underfilling and mischarging.

For your business to be successful and for your bar to stand out from the competition, come up with your “thing”. Make a competent business plan, control all the business processes at all times, comply with the legislation and the requirements of Rospotrebnadzor, select polite and trained staff, quality assortment and provide guests with excellent customer service – success is inevitable.

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Any self-respecting establishment is famous not only for its good food and level of service: in it every detail should be thought out – from the color of the upholstery to the shape of the teapot. Everything should be compatible and stylish, because it is these little things that will create the desired impression to the visitor, will emphasize the atmosphere, will force to appreciate the prepared dishes.

In addition to the aesthetic component is important and functional. Furniture and tableware should be durable and long-lasting, meet all safety requirements.

If with the furniture and the client area all is more or less clear, the equipment for the kitchen invariably raises many questions. What is usually needed for the kitchen area of the restaurant or cafe?

Heating equipment – this group includes items for thermal processing: combi steamers, ovens, stoves, frying surfaces and more;
refrigeration equipment – freezers, cold rooms, ice generators;
processing equipment – mixers, vegetable slicers, coffee machines, meat grinders and more;
neutral equipment – cutting tables, exhaust hoods;
dishwashers;
scales.

Of course, this list will be reduced or supplemented depending on the format of the institution.

For the right choice of furniture and equipment, it is best to ask for help from professionals. When determining the style of dishes and furniture, the designer can solve problems, when equipping the kitchen – the advice of the chef and advice from manufacturers.

After the purchase will require the assembly of furniture and equipment installation, as well as its further maintenance. It should be remembered that poor-quality installation can ruin the best equipment and nullify the durability of interior elements, so it is worth choosing professional performers among specialized companies in the field of restaurant equipment.

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To tell you how to choose suppliers, what to pay attention to in the first place, and how to protect yourself from the undesirable consequences of relations with unscrupulous suppliers when accepting goods in the catering industry, we have prepared this article.

Requirements for the supplier

A good supplier should:
Deliver fresh food and merchandise to the establishment in a timely and regular manner at an agreed upon price. First and foremost, if you are planning to expand your business, look toward large suppliers. Always consider how long the company has been in business.

Have all the necessary documentation and certificates for the products, and the employees of the supplier’s company should know everything about their products and merchandise. It is always easier and more reliable to work with professionals.

Provide quality service, which means: timely delivery of products, replacement of positions that do not suit the quality, up-to-date information about novelties and price changes. If your supplier conducts master classes and seminars for employees, where he talks in detail about his products, that’s another huge plus.

Be flexible in terms of “price – quality”, must meet the needs of customers. In conditions of prolonged crisis, most restaurateurs put this point almost in the first place, but still find such a supplier at the beginning of business is quite difficult, this should strive, but it is better to determine at once, for which products you care more about price, and for which – quality.

Which suppliers are worth working with?
Of course, it is easiest to work with a complex supplier who is prepared to bring everything from spices, sugar and salt, to delicacies: red fish, marbled beef and Peruvian coffee. Such suppliers offer a system of discounts, guarantee prompt delivery and generally save you time and relieve you of unnecessary worries about documents, etc.

It is almost impossible to buy the whole range, which will satisfy every client, in one place. When a company has a comprehensive supply, it must meet the needs of all customers, and it does not matter what class they have, whether it is a restaurant or a small cafe in a food court. You still have to look for better deals on the side.

That’s why the most common option is to work with several suppliers who only deal with certain products. Such companies try to monitor the quality of the product and know it well. Bonuses in working with several suppliers also include payment deferrals and credits. But in this case, you will need an additional person on staff responsible for working with suppliers.

There is also an option – buying at food markets. Especially fruits and vegetables in season. More often than not, it is the suppliers of vegetables that hold a consistently inflated price even during the season. Also, if the supplier delays delivery for some reason, you can always quickly buy the missing products at the market.

How do I check the supplier?
To start cooperating with a supplier and to be sure of his reliability – you need to study the information about him. Start by looking at reviews on the Internet, that is the first thing that will tell you about the supplier. Next, talk to your colleagues in the restaurant industry, find out what suppliers they work with and what they have to say about them.

At the first meeting with the supplier, ask him for all the documents confirming legal work – quality certificates for products, veterinary certificates for meat and fish.

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How to assess the vibrancy of the street? It’s simple. Hire a person or count yourself the number of people who pass in your area of interest from 9 am to 8 pm. Standing with a pen and notepad is not necessary – it is more convenient to use a smartphone instead.

When choosing a location, consider these factors:

How close it is to the consumer. It is no coincidence that children’s cafes are so popular in parks and recreation areas.

The financial situation of visitors. For example, in a residential area it makes sense to open an institution of economy class.

Opening a cafe in a shopping center is quite a risky venture. On the one hand, there is a large flow of people, on the other – the same type of institution simply dissolve in the thick of other catering outlets. Try to stand out with an unusual concept or original cuisine.

Carefully read the contract that you plan to conclude with the landlord. Once your cafe will become popular, he may raise the rent, even cancel the contract. For example, to rent out the “fish place” at a high price.

Pick up the interior
Find a room for a cafe – only half the battle. Not always its layout meets expectations. It is important to distribute the space in such a way that it was convenient for the staff and consistent with the overall concept. When creating the interior of the cafe be guided by the age, status and needs of your target audience. For the opening of a pizzeria suit the Italian style, and for a French cuisine restaurant – Provence. But modern gastropubs are often decorated in the loft style.

Many owners of public catering facilities underestimate the role of interior design in attracting and retaining customers. Of course, contribute to the reputation of the cafe good food, quality service. But the first impression on the visitor always has a well-crafted interior. Find creative, atypical ideas for cafe interiors on Google, as well as in social networks. A good search option would be Pinterest – just type café interior into the search box.

“The right” lighting is the key to a constant influx of customers, “fat” checks. Successful color, lighting solutions will help to emphasize the corporate style of the interior, even in the most humble cafeteria. Lighting has a positive effect on appetite, raises the mood. By the way, if you connect the dynamic lighting, you can reduce energy costs.

Can we imagine the interior of the institution without comfortable furniture? Of course not. We tell you what you need to pay attention to in the first place when choosing furniture for the cafe:

Quality of workmanship. Buy inexpensive chairs and tables you will always have time. In order to save money, some business owners buy used furniture. Keep in mind that the worse the quality of the furniture, the faster it will fail. Find a replacement in the same color and size is not always possible. As a result, you have to completely replace the tables, and this is an additional investment;

Comfort. Speaking of comfort, we mean not only the relaxation of visitors. Too high, as well as too low sofas are unlikely to like your guests. If you miss this point, not even the most skilled chef will be able to keep the client;

Stylistics. Of course, the furniture should correspond to the corporate style of the institution and fit the general concept;

Practicality. It is good when the acquired sofas are easy to clean from dust and dirt. And if it is not? Then you will have to spend a lot of time and effort to remove stains.

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Speaking of the chef. If you are planning to open a large restaurant, you definitely cannot do without this specialist. It is he who will monitor the kitchen, supervise the actions of ordinary chefs, and distribute the load between them. But hiring a chef for a small cafe is certainly not worth it. Firstly, it is not profitable. Secondly, there is no urgent need. Most likely, such a specialist is needed at the opening stage. In the future, it is involved once a season, if necessary to update the menu, add or remove dishes, make a flow chart, etc. And also to hold a master class for ordinary cooks.

What other staff is necessary for the full work of the cafe? It all depends on the scale of your project. A large restaurant needs waiters, a manager, a manager. It is he who will be responsible for solving disputes, oversee the work of the hall, bear personal responsibility for the calculations, the cash register, etc.

But let’s imagine that the scale of your establishment is small. Working in the mode of fast food cafe does not need waiters. The main task – quickly prepare food and give it to a hungry customer. Such food can be eaten on the go or sitting on the spot. And so, at the beginning will be enough for only 2-3 people. But remember that all employees need shifts. For example, for a coffee kiosk, you need at least 2 baristas who work on a standard “two through two” schedule.

It does not matter whether your cafe employs a whole staff or the functions of the waiter, manager is performed by one person. It is necessary to pay maximum attention to the competent organization of comfortable workplaces. Only in this way can you guarantee a quick reception of orders, sending them to the cooks, and receiving payment. The cafe automation system iiko mentioned above is suitable for these tasks. It combines the working areas into a single system:

Hall: placement of tables, separate checks.
Kitchen: order dispensing schedule, displaying the recipe on the big screen.
Bar counter: quick transfer of an order, operative preparation of a drink.
Personnel: a convenient page with personal bonuses, the number of hours worked in this month.
Loyalty system: access to current promotions.

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