26 Degrees in the Shade . . .

Sunny Location – Sunny Profits for your Bars Restrants

Sunny Location – Sunny Profits for Bars Restaurants

Buying a Spanish Bar or Pub in the Right Location

To be successful with a bar restaurant, which intends to open for morning or lunchtime trade as well as evening meals, you must have a sunny terrace.

When people come to Spain from the UK, they come for the sunshine. They don’t come to sit inside, so it’s very important that you have a terrace and that your terrace has sunshine.

Before you buy a place do your research and work out where the sunshine will fall in the

• Morning
• Noon
• Evening

If you have morning sunshine you’ll have a lot of customers for breakfast and if you have afternoon sunshine, then you’ll get more customers in the afternoon.

West Facing Bar

To get the most out of your terrace, it should be enclosable with side panels, which roll up to allow sunshine in. In July and August, from 4pm until 7 pm, if your terrace is west facing you’ll need to half drop the sides of the awning; otherwise it will be too hot for customers to sit there.

East Facing

If your terrace faces east and you catch the morning sun, you’ll need a roof on your terrace, which can be opened to allow more sunshine in during the winter months.

So as you see, you really do have to study how much sunshine your terrace is going to catch and at what time of the day. You must also look closely at the awning that may come with your bar, as if it doesn’t operate to allow you to control the sun on your terrace, then you will have to change it and to change it will cost a considerable amount.

Our terrace is “L” shaped and gets the afternoon sun, which is really perfect for our fast food business where we take most of our money from 2pm until 10 pm.

Freshly Squeezed Juice For Your Bar Restaurant Spain

Juice is Good for Business

Serving freshly squeezed juice serves two main business objectives for your bar restaurant.

• Because many bars don’t serve fresh fruit juice you will build up a niche market of clients that only use bars that do. These days there are many people who like to be able to drink fresh juice when they are in a bar; either as a straight juice or in the form of say a vodka and orange.
• Fresh juices give a high profit yield and securing this market can significantly add to your turnover and profit.

Which Juices Sell The Best?

1. Orange
2. Apple (although it needs to be served as soon as you have juiced it, as the oxidization process begins immediately and it turns brown within a few minutes).

You can then add mixed juices to your menu thus creating more selection, without having to keep more than three fruits/vegetables in stock. These are my juices in order of turnover:
Orange

1. Orange and apple, (strawberries can be added when in season)
2. Apple and carrot.
3. Orange Apple and Carrot.

Of course you can buy books of juice recopies, but in a bar where you are concerned with producing juices quickly, which have a high demand and high profit mark-up, the above juices have proven to work best in my bar. For late night cocktails where you can charge more, you could offer a much wider range of ingredients.

Preparation

You need to buy in your fruit every 2-3 days. Each morning peel about a carrier bag full of oranges, keeping the bag closed and in a fridge. Apples, carrots and strawberries just need to be washed (Strawberries are delicate so don’t wash them until you need to use them.)

You’ll need a commercial sized juicer (centrifugal type.) This will cost you between £300 and £500.

When you serve a juice, put loads of ice in a glass, this both looks good and saves on fruit .(If the glass has been kept in a freezer this gives a great effect.) Take the jug from the juicing machine and pour out your client’s juice directly in front of him/her; if there is some left over in the jug then leave it for your client to top up his/her glass with. It’s these little tips that make all the difference and win you regular business.