1. Concept and format
The concept includes the establishment’s menu, corporate identity, interior design and service – all this should work for the overall idea. Think about how the venue should look, in as much detail as possible: how much space will be needed for the kitchen, bar area, tables and chairs to comfortably accommodate all guests.
The arcade is the calling card of the bar, so it’s important to think about what games to offer:
1) arcade games – fast-paced entertainment;
2) online shooters or “shooting games”;
3) gambling games (online casino player clubs https://onlinecasinozonder.com/cruks/).

During the game, visitors may want a snack or a drink – it’s a refill for the cash register. Example menu:
– hot and cold sandwiches;
– light salads;
– sweets and snacks;
– soft drinks and alcohol.
It is worth making a menu or price list with pricing in good condition, printed on a colour printer, for the convenience of guests.

2. Business plan
A business plan for a bar is the first thing an entrepreneur should do to calculate costs and profits, make plans and stay within budget.
A checklist of basic needs:
1) premises (renovation/rental/purchase);
2) furniture set (bar counter, tables, chairs);
3) utilities;
4) staff salaries;
5) Internet service provider;
6) supply of beverages and foodstuffs;
7) licensed software;
8) computer club management system (booking of gaming seats, game updates).
Next, decide on your target audience:
– Who your customers are and what to entice them with;
– what features your bar has in comparison with competitors;
– who your competitors are and how you differ from them.
The bar should be in a good location where your target audience can frequent. A good location is a place where there are masses of people and where cars drive. Of course, you can also focus on a beautiful location somewhere outside the city, but it is better not to take any chances unless you are talking about an established brand.
In addition to the location, consider what is nearby: for example, if there is a popular gambling club nearby, choose a different location, as it is not certain that you will be able to cope with the competition.
Before opening, it is better to draw up development plans for the future, indicating costs, profits and improvements. Constant analysis is the key to success and prosperity!
Periodically conduct interesting promotions, competitions, discounts to interest new players. You can also organise planned and festive tournaments and social events.

3. Licence and permit
Before setting up business, it is important to know about and arrange all documents so that unannounced inspections by organisations will not affect the company’s reputation.
The first requirement is to plan the premises in accordance with safety regulations and to have them inspected by the fire brigade. And if you plan to serve drinks and food, the premises must comply with health and safety regulations.
Other documents required for operation are:
1) a licence to sell alcohol and impose a restriction on goods for underage persons;
2) a gambling licence;
3) property insurance, etc.

4. Equipment

Buy everything you need for your business: computers, gaming headsets (headphones, helmet), etc. Hardware needs to run on certified software.
You should not buy the most powerful and up-to-date CPs of the latest model, as they are expensive and the technology wears out quickly. It is also worth bearing in mind the possible risks of premature failure: careless attitude of the client towards the equipment, accidentally spilled drinks on the equipment etc.
The optimal choice is a medium-quality model that meets the needs of the target audience.
There is always a risk that computers may break down, so it is better to have a spare model or accessories for replacement. According to statistics, hardware has to be renewed every 2-4 years, while peripherals (headphones, mice, mousepads) much more often.

5. Hire staff
One person is definitely not enough to serve guests and prepare meals, so hire helpers: bartenders, waiters, receptionists, cooks and other staff – the number of people depends on the popularity of the club and the workload.
It may also be worth hiring a technician to check, diagnose and upgrade equipment.
Of course, all staff should work officially, in accordance with employment legislation.

6. Advertising
To know how your bar differs from your competitors, get to know their services, equipment, prices, discount system and even the comfort of the chairs for gamers. Analyse the information you receive and highlight the main advantages – this is important so that you can use the information to advertise your services later on. You can advertise the bar, but not the alcoholic beverages.
The most proven way to reach a large audience from a distance is to use a marketing tool. The professional places online: contextual advertising (search engines), pop-up banners, text ads or videos about the bar. The staff member then sets up display ads to segment the target audience.

Creating a group or social media page, a permanent advertising format, is not unreasonable. Network users can see regular posts about the bar or services (food, drinks, games) – interesting information helps the audience remember about the company. The final touch is to create your own website. The platform increases visitors’ confidence about the brand and serves other functions:
– publishing company information and menus with prices;
– access to news and promotions;
– access to a helpdesk to get in touch with advisors.
So, opening a bar is not an easy task, but if you plan well and put in the effort, the business will be very profitable!

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How to choose the ideal location for a restaurant?
Before opening a restaurant, it is important to have a clear idea of your future customers. What is their social status, gender, age? What do they like? It is useful to “know your competitors” so that you don’t repeat yourself with the menu. The establishment should be easy to reach by car, public transport and on foot.
It is feasible to open a place that is visited not only in the centre, but also in a residential area. Because of time constraints today, many people are not prepared to spend money on travel and choose establishments closer to home. And if the restaurant will be unique, guests will pull up and from neighbouring areas.

How do you calculate the cost and profitability of a restaurant?
Profitability is a relative indicator that helps to assess the efficiency of resources used. It can be calculated for a business as a whole, or for each specific location.

1 Profitability helps you predict future profits.
2. it is easier to convince investors that the investment is profitable.
3. if the company has several points of sale, it is easier for the manager to evaluate the performance of each of them.
(4) This provides a clear picture of competitiveness with similar businesses.

How do I find and hire staff for my restaurant?
You don’t have to invite everyone who applied for an interview. The task of a competent manager is to select the most suitable people for the minimum amount of time. It should be understood that a CV does not give a full picture of how a person can cook or communicate with guests. At the interview, it is worth asking to serve oneself as a customer in a restaurant.
If prior training is required, the trainee is given all the necessary instructions and observed how they cope, what questions they ask and whether they consult with experienced colleagues. The role of a judge may be performed by a hall manager or another waiter.

How do you create a menu for your restaurant?
Improving the efficiency of a restaurant is linked to offers that customers can’t refuse. Many owners take it upon themselves to put together a menu at the last minute, just before the opening. And then it turns out that it’s virtually impossible to make it fit with the atmosphere.
Ideally, the sections of the menu should be designed to complement one another. A great option is to apply the principle of complementarity. When developing it, you take into account the target audience, the cost of the food, gastronomic trends. The main thing is that the items should sell well.

How do I choose the right food and consumables suppliers for my restaurant?
In the restaurant industry, compliance with product standards and safety plays a huge role. It is important to assess production capacity – the ability to cope with order volumes. Analyse financial stability and legal clarity. If large orders are planned, it doesn’t hurt to visit the production site.
Many restaurateurs purchase from wholesale bases. Centralised management ensures quality control, stable supplies and comfortable prices. Match transport costs and possible volume discounts.

How do you attract and keep customers in your restaurant?
In addition to quality service and delicious food, you can’t do without special promotions. Here are just a few examples.
1. “Happy hours”. At certain times a portion of food and drink is offered at a discount.
2. business lunches. Packed lunches at a reduced price.
3. Facility gift. The guests are offered souvenirs preferably useful and pleasant. For example: pens, notepads, lighters, glasses.
4. Hosting events. Karaoke evenings, inviting artists or writers, concerts. The main thing is to make sure that what is planned is in keeping with the format of the institution.

How to resolve conflicts with customers and employees in a restaurant?
Conflict situations come in two types – constructive and destructive.

The first arise with specific claims: found a hair in the salad, or delayed with the terms of service. The cause of dissatisfaction is promptly removed, and the customer is given a bonus (e.g. a discount on products).
The disruptive ones are more difficult to deal with. The customer is overwhelmed with emotion, but they no longer remember or are unable to articulate their grievances clearly. Leading questions are asked to get to the root of the irritation. It is important to remain calm, not to make excuses and to apologise in good time.

How do you manage your restaurant’s finances effectively?
The top of the sales funnel in the restaurant business is the loyalty and loyal customer base that will generate the main source of income. The forecast is based on the profit and loss statement model:
– revenue forecasts;
– direct costs (calculation of the cost of meals)
– direct or mandatory costs (rent, labour, taxes)
– marginal profit (calculated using the formula: revenue minus variable costs)
– net profit (after tax).

How to promote a restaurant effectively?
To promote your establishment, there are many platforms that allow you to try out different formats of interaction with a potential audience:
1. Creating a website (even a simple lending page will suffice).
2. Map services (the most basic thing is to put the restaurant on Yandex and Google maps).
3. Targeting (advertising that takes people’s interests into account and shows the ad to a specific target audience).

How to stick to safety and hygiene rules in a restaurant?

Cleanliness in a restaurant relates to both personal responsibility of employees and collective responsibility. Bathrooms must be lightly cleaned every hour, general cleaning once a day. The mistake many restaurateurs make is not paying attention to the location of the sink. It is wrong when you can only wash your hands in the toilet cubicle. Then clean hands will have to be used again for dirty surfaces.

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Of course, offline advertising is important. It increases the recognition of the institution in the city, makes it easier to find your restaurant or cafe customers, it is often the signage attracts interested visitors. Therefore, to abandon it is not necessary, but to make the institution popular, just light boxes and banners are not enough. It is also necessary to involve marketing tools that will give maximum coverage among your CA.

Peculiarities of attracting customers to the cafe
The main difficulty in cafe promotion is competition. So it is worth starting with an emphasis on your competitive advantages. What makes you different from the others? Fragrant coffee and delicious food are important, but these advantages can boast many establishments. The unique features of the café should be highlighted:

Name. First of all, it should be short and easy to pronounce. In order to be easily remembered, it is better to choose a name that evokes bright positive associations.
The original corporate style.

Regular contact with potential visitors allows you to increase the reach of the brand, which has a positive effect on the attendance of the institution.

Features of attracting customers to the restaurant
A characteristic feature of restaurants is a higher average check. Regular visitors of such an institution – a relatively small segment of the target audience. To find and attract them, it is necessary to ensure the maximum number of “touches” with the audience using the following channels:

The restaurant’s website. The Internet resource is the main channel of communication with potential customers. On the site, the visitor can find out all the basic information about the institution: hours, menu and cost, make an order with delivery, leave a review. In addition, the site allows you to use all the tools of internet marketing to attract the target internet users.

Outdoor advertising. Also very important to increase popularity within the city. As we’ve already mentioned, it increases recognition and makes it easier to find an establishment.

Personal brand promotion is another promising area in restaurant development. This applies not only to the personal brand of the owner, but also to employees working in key positions: manager, chef, etc. The more customers learn about the institution and its employees, the more trust they show in it.

Social media. Often potential customers look for additional information about the restaurant in social networks. Therefore, it is important to keep your own pages active: publish photos regularly, share relevant news, increase subscriber activity with promotions.

How to get clients in a bar
A bar is first of all a place for rest in the circle of friends. That is why the main audience segment is a relatively young audience of 25-35 years old. Visitors to such institutions, as a rule, are active and like novelty. Therefore, the best way to maintain interest in the bar is to hold regular events:

contests, quizzes, theme nights;
promotions, happy hours with discounts;
Live performances of musicians;
Do not forget to diversify the menu from time to time: update specials, add designer cocktails.

Choosing channels to attract customers, you should also focus on a young audience:

Targeted advertising in social networks;
media ads in KMS;
do not forget about search engine advertising.

One of the most effective ad formats – videos. They allow you to bring as much information as possible to the target user on the Internet.

How to attract customers in a coffee shop
The level of competition among coffee shops is also quite high, so the marketing strategy is best focused on attracting regular visitors. To do this perfectly works accumulation system of bonuses, for example, every 8 coffees – free. Regular promotions and small gifts, such as desserts, also greatly increase the likelihood of repeat visits.

You shouldn’t forget about competitive advantages that will emphasize your uniqueness:

unique interior design;
Original prints on disposable cups;
Signature style in the clothes for the barista;
You can also highlight the implicit advantages that many coffee shops have, but visitors do not know about it:

Expensive coffees;
a unique recipe for roasting beans;
professional equipment.

To attract new customers you can also use affiliate marketing – reciprocal advertising with other establishments that are frequented by your target audience.

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So, what is a marketing campaign, what role does it play in opening a cafe? At the heart of any company is a study of the tastes and preferences of the audience. For example, if the main audience – university students, it makes no sense to buy expensive chairs, include in the menu salmon steaks and elite drinks. Those who open cafes in central areas of the city can raise their prices a little. The same applies to cafeterias located near business centers. So the main audience of the institution will be office workers, middle managers.

It is impossible to imagine a marketing campaign in 2022 without using social networks. To make a lot of people aware of your cafe, offer a free cup of coffee for a positive review on Facebook, Instagram post, etc. Listen to feedback, customer suggestions – get accurate, truthful analytics.

Even before the opening, “warm up” your target audience with a promotion or special offer. Publish a photo of the repairs in the room where you plan to open a new institution. Tell them how you are preparing for the opening, what menu you plan to present, why you chose this particular style of decoration. Don’t forget to announce the official opening date and let potential customers know about it.

These are just a few options for a marketing campaign for the cafe. Choosing a specific tool depends only on your budget and preferences.

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This means that an experienced caterer will include a variety of price points, healthy foods, and special dietary meals on the menu.

Food preferences change very quickly, so a modern restaurant’s menu should include healthy foods as well as information about how they are prepared and where they come from. The trend toward using farm products is also important, so try to find local suppliers. You should research national, international and local restaurant trends to find the best concept and space and identify the right customer.

Find out what restaurants are open in your area and try to create a menu that the locals like, while still offering something unique that sets you apart from the competition.

If your restaurant, regardless of cuisine or concept, makes a small profit, it is critical to control inventory, recycling, opportunities for theft, portion sizes and mismanagement. Each item on your menu should be broken down by ingredient and priced according to current prices. Gradual and regular price increases can have an effective impact on profits, and will keep you from losing money. Small price increases are more easily accepted by customers than larger but infrequent price increases.

Minimizing waste directly affects your business because every piece directly reduces your profits. You can’t create a waste-free business, but it’s important to monitor how waste is generated. If your chefs and kitchen staff are making too many mistakes or serving too many portions, corrective action needs to be taken.

Organizing your business can turn a small business into a profitable and highly professional business. Ongoing organization is also important because culinary trends evolve incredibly quickly. That’s why accurate accounting, effective inventory management, portion size control, and minimizing waste and theft are very important.

Effective management practices can also reduce labor costs, for example, with more efficient and cross-trained employees, allowing for staff reductions.

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