

There is a balance between the two, and it depends on the focus of the
restaurant/club/bar.
If you want more of a drinking place, then yes, drop the price on booze, and
jack up the food (or cut the quality). If you want more of an eating place
then do the reverse. And yes there is a middle ground on both.
This question borders on what so many bars and restaurants start out with, and
then frequesntly kills them in the end. The owners/managers do not find the
balance between what they want and how to budget for each. And there are
1,000,001 reasond for the start up, the budgeting, and the success/failure for
each.
Chris
--
A man who drinks ale sleeps well.
A man who sleeps well cannot sin.
A man who doesn't sin goes to heaven.
-Anon
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