The Pros And Cons Of Serving Alcohol In Your Restaurant

By: Patricia Farnham

The issue of serving alcohol in your restaurant is one that comes with many pros and cons. It is even common for some family restaurants to offer alcohol with the menu. Some people enjoy a glass of wine, a mixed drink, or a couple of beers before their meal or while they are eating. For those individuals that do so on a regular basis, they may end up avoiding dining at your restaurant because it isn't an option.

Alcohol in your restaurant can help your customers pass the time while they are waiting for a table. You can ask them if they would like to drink at the bar while they wait. Then when a table opens up for them, you can help them take their drinks to the table. If they will be waiting more than 10 minutes, many people will take you up on that offer instead of just standing around. You will also find that it can reduce the number of people that choose not to wait for a table.

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 expensive to get your restaurant bar started, but if you operate it effectively you will find it can serve the needs of your customers. You will also love the fact that it draws in more people and results in plenty of profits. You will find a smaller percentage of the consumer base won't enter an establishment that serves alcohol. However, this is generally a very small part of the overall customer base.

The only way that you are going to get your customers to want to pay for the drinks they order though is to make sure you have the best ingredients available. Don't try to cut corners by purchasing cheap alcohol. You also need to have bartenders in place that have plenty of experience making various types of drinks that your customers are going to request.

If some of your staff that waits on the customers is under 21, you are going to have to work out an effective system to get those drinks to the consumers. It is fine for these individuals to take the drink orders, but by law they are not allowed to touch them. A bartender or another staff member will have to get them to the table for the customer. Should any of the alcohol remain in the glass or the bottle, then someone else will have to clear off those items as well.

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 choice to serve alcohol isn't right for every type of restaurant, but it may be right for you. After you have carefully evaluated your needs and the expense of serving alcohol, you can make the choice that is right for you. Take your time to become familiar with the legal process for your state as well. Keep in mind some types of chain establishments don't allow alcohol to be served.

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

About the Author:
About the author: Patrica Farnham is a veteran on the restaurant industry. She now writes about her experiences in the restaurant industry, and how to open a restaurant, on her web You are welcome to reprint this article - but get your own unique content version here.

Tags: small business, restaurant industry, restaurant business, open a restaurant, buy a restaurant, start a restaurant, restaurant industry, sell a restaurant, restaurant for sale, start a restaurant, open a restaurant, buy a restaurant, restaurant industry, sell a r

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