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Sunday Lunch in Your Bar Restaurant

Sunday Lunch in Your Bar Restaurant

Once you’ve got your bar restaurant, you may want to take a day off on say Tuesday, when trade is at it’s slackest and open on Sunday instead when you can make a lot of money.

The great thing about Spain is that you are not obliged by normal custom and practice to open 7 days per week or to open for Sunday lunchtime, if you are not inclined to do so. In short you can please yourself when you open and close your business.

We spent many years benefiting from the Sunday trade, both at lunchtime and in the evenings.

Lunch Time in Your Spanish Restaurant

The big earner is in doing a really good Sunday lunch on a regular basis and then serving the bar, restaurant and take away customers in the evening as well.

Sunday Lunch in Spain 

Around our area there are very few people offering this service at a reasonable price, so you wouldn’t have to worry about competition and you may even have to insist on prior booking.

Your Sunday lunch doesn’t have to be cheap, but it must be really good and there must be plenty of it. For the first week practice on your friends, to get the knack of cooking for say 20 people. You’ll make a few mistakes, but you’ll quickly learn how to cook for 40-50 people over a lunchtime sitting and how to get the food to the table piping hot (very important). (Over a period of time word will get round that your place is THE place for Sunday Lunch and you could easily be looking at 90-100 covers each Sunday.)

It’s no more difficult cooking Sunday lunch for 50 people than for 20, although you’ll need to get a part timer in to help layout and serve up.

For many years we served Sunday Lunch all day from 2pm until 10 pm and we made loads of money out of it.

Make a fixed charge per head for Sunday lunch and give half a bottle of white or red wine per head. All other drinks are charged extra and have special bills printed with a suggested 10% service charge included. You wont have anyone competing with you on price, quality, quantity, service or atmosphere. So you can charge the extra 10% without a problem.

Some tables will stay on drinking wine. Which will swell your takings nicely.

If you choose to you can stop serving lunches at 7pm, that way you’ll be finished and cleaned down by 9-10pm. Use your extra staff to clean up and put away, that way you’ll feel fresh to start work on Monday.

Once again if you choose to, you can stop serving at 6pm, leave your staff to close at 7:30pm and then come back and do, in our case pizzas,. burgers and kebabs from 9pm until 11 pm. You can take loads of money like this, as a lot of people will have nothing in the fridge by Sunday evening and will inundate you for sit-down and take-away. It’s about a 50% mix.

Good luck!

This entry was posted on Tuesday, January 22nd, 2008 at 8:51 am and is filed under Business. Find similar posts by selecting and of the following tags: making money. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.