Bar Management 101 - Flipbook - Page 19
OPTIMIZING RANGE
When it comes to planning for your bar’s product range,
usually less is more. Ensure that your portfolio is aligned
with your venue’s target audience and volume of business.
Too big a range can be overwhelming for customers, hold
up valuable capital and reduce efficiency.
Creating a back bar that has clear categorisation can
be hugely beneficial for your bar.
CLUSTER YOUR RANGE INTO 3
DIFFERENT CATEGORIES:
1. MUST-STOCK
Standard spirits used when customers do not request a
specific brand, they do not need to be visible in the backbar.
2. CORE
Best-selling premium spirits that offer a better drinking
experience and should make up the majority of your portfolio.
3. EXCITE
Innovative, seasonal, or super premium spirits for celebrations.
